Recently I’ve been talking about osteocalcin – the hormone secreted by our skeletons. We discussed the relationship between osteocalcin and lipids (fat cells) as well as its connection to type 2 diabetes. A lot of you asked for the New York Times article that I referenced. You can read and share it from the link below.
In Diabetes, a Complex of Causes Amanda Schaffer October 16, 2007
An explosion of new research is vastly changing scientists’ understanding of diabetes and giving new clues about how to attack it.
You might also appreciate an excellent article on Tom Myer’s Anatomy Trains website in which Myers discusses the lively quality of bones that is missing from the common representation of the skeleton as rigid.
Here’s an excerpt to pique your interest:
“Let us take a common example to help us understand this chart: The bones you have seen in your biology classroom (presuming you are old enough to have handled real, as opposed to plastic, skeletons) are really only half a bone. The hard, brittle object we commonly call a bone is really only half the material of the original bone – the calcium salts part, the interfibrillar part on the chart. The fibrillar part, the collagen, had been baked out of the bone at the time of its preparation; otherwise it would decay and stink.
“Perhaps your science teacher helped you understand this by taking a fresh chicken bone and, instead of baking it, soaking it in vinegar. By doing this for a couple of days (and changing the vinegar once or twice), you can feel a different kind of bone. The acid vinegar dissolves the calcium salts and you are left with the fibrillar element of the bone, a collagen network the exact shape of the original bone, but much like leather. You can tie a knot in this bone. Living bone, of course, includes both elements, and thus combines the collagen’s resistance to tensile forces with the mineral salt’s reluctance to succumb to compressive forces. ”
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