Can anybody explain the Respiratory Quotient described in Scott Schlegel’s article? I’m not completely understanding what it is, why it’s important, or why a higher RQ is better. Is that foods with a higher RQ equate to a higher BMR? Wikipedia has this quote: “An RQ may rise above 1.0 for an organism burning carbohydrate to produce or “lay down” fat (for example, a bear preparing for hibernation).” I take it more oxygen in the food means less oxygen required from the atmosphere, which results in higher CO2 eliminated (to the atmosphere) to O2 consumed (from the atmosphere)? This somehow equates to metabolic rate?