On Sat, 19 Sep 1998, Aaron D. Wieland wrote:

> Other subjects, however, were classified as "slow oxidizers," because they
> oxidized sugar at an unusually slow rate, forcing them to depend on fat for
> energy; this imbalance tended to result in high blood sugar and low lipid
> levels.  Pyruvate supplements are popular, so it would seem that some people
> benefit from additional pyruvic acid.

How does one determine whether one is a fast or slow oxidizer,
and is this a fixed fact or something that changes according to
environmental demands?

Todd Moody
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