Heat, Cold, and the Carnivore Diet for Iron Sequestration Due to Chronic Infection
Chronic cold exposure leads to an increase in glucose utilization, fatty acid degradation, and the release of fibroblast growth factor 21. This leads to an increase in oxidative stress, inflammation in the body, and potential tissue damage. But that being said, calibrated cold exposure is a potential therapy for diabetes that increases brown fat tissue activity.
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In other words, a person can use heat exposure and cold exposure to alter how the body uses different resources like glucose. A person can also make a diet change to mostly meats and eggs in order to prevent iron sequestration in the body. Indeed, during some childhood illnesses like diphtheria, doctors would prescribe dietary red meats in high quantities to children early in the progression of the illness with success in preventing some of the most serious symptoms of the disease.Heat exposure can reduce iron sequestration in the body, acting in some ways like an artificial fever. Cold exposure in limited bouts, in contrast, can promote the release of fat-soluble vitamins from white fat cells which, in turn, can help prevent the body from sequestering these nutrients. When the fat-soluble vitamins become scarce due to sequestration, skin rashes appear and the most serious forms of measles and other types of skin rash can become an issue.
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