Short Chain Fatty Acids in Meat do not count as fat in the Randle Cycle

[AinmAnseo]

I saw something today in a Mercola article that seemed to be something new:
- Short Chain Fatty Acids in Meat do not count as fat in the Randle Cycle

Dr. Mercola posted this today:

But let's talk about meat. Most meats ... are actually not that high in fat, and a lot of the fat in them is actually short chain fatty acids, which are not subject to the Randle cycle because they get transported into the cells through a known L-carnate-independent mechanism.

They metabolize similarly to sugar, and they don't seem to be triggering the same sort of Randle cycle effect. Now, what drives the Randle cycle effect? When you’re oxidizing primarily fats ... the master conductor redox modulator — which is the NAD to the NADH ratio, specifically the intra-mitochondrial one — drops. (This simply means the more NAD+ the better).

So, assuming this is correct, how much of the fat in ground beef, for example, is Short Chain Fatty Acids?
50%? 75%?

 

[Sphagnum]

Very interesting, but I don’t know what study he is extracting the info from to help any.
Hopefully someone else will be able to chime in.

 

[GeoX]

So, assuming this is correct, how much of the fat in ground beef, for example, is Short Chain Fatty Acids?
50%? 75%?

 

[AinmAnseo]

Thanks!

 

[AinmAnseo]

GeoX,
Where did you find this?
I am also curious about fat in milk.