![]() ![]() ![]() For those who want to understand why, keep reading (hopefully this is still everyone). This topic is — surprise, surprise — very nuanced, and almost always bastardized when oversimplified, which I’m about to do, though hopefully less than most. In part III (and possibly a part IV) of that series, I’ll go more into the actions of ketones and why you may or may not want to consider putting yourself into a state where your liver makes them. There seems to be great confusion around . But, before I try to dispel any of the confusion, we need to go through a little primer on what I like to call “fat flux.”One point before diving in, please do not assume because I’m writing this post that I think adiposity (the technical term for relative amount of fat in the body) is the most important thing to worry about. While there is a correlation between high adiposity (excessive fat) and metabolic dysfunction, that correlation is far from perfect, and, as I’ve discussed elsewhere, I think the arrow of causation goes from metabolic dysfunction to adiposity, not the reverse. In other words, the number of adipocytes (fat cells) we have as an adult does not change nearly as much as their size and fat content. Fat flux 1. 01. According to “An Etymological Dictionary of Modern English,” the word flux comes from the Latin word fluxus and fluere, which mean “flow” and “to flow,” respectively. While the term has a clear mathematical meaning in physics, defined by a dot product I promise I won’t speak of, you can think of flux as the net throughput which takes into account positive and negative accumulation. If we start with a bucket of water and put a hole in the bottom, the result, needless to say, is an efflux of water, or negative water flux. Since TAG are too big to bring across cell membranes, they need to be “hydrolyzed” first into free fatty acids, then re- assembled (re- esterified) back into TAG. Translocates GLUT4 transporters to the plasma membrane from endosomes within the cell. ![]() Once bound to albumin the free fatty acids are free to travel elsewhere in the body for use (e. ATP). Though not shown in this figure, insulin appears to indirectly act on malonyl- Co. A, a potent inhibitor of CPT I, one of the most important mitochondrial enzymes that facilitates the oxidation of fatty acids. 1800 Calorie Diet Breakdown Movie WikipediaHigh levels of insulin promote fat storage and inhibit fat oxidation, and low levels of insulin promote fat mobilization or release along with fat oxidation. If this sounds crazy – the notion that insulin plays such a crucial role in fat tissue — consider the following two clinical extremes: type 1 diabetes (T1. D) and insulinoma. In the former, the immune system destroys beta- cells (the pancreatic cells that make insulin) – this is an extreme case of low insulin. They literally lost all fat and muscle. I’ve tried to size the arrows accordingly to match their relative contributions of each input and output. The first figure, below, shows a state of fat balance, or zero net fat flux. Input #1: De novo lipogenesis, or “DNL” – Until the early 1. It was about 5%, hence the tiny red arrow under a state of fat balance (i. A very important point to be mindful of, however, is this: this represents an average throughout the body and does not differentiate specifically between, say, DNL in the liver and DNL in the periphery (i. This limitation is not trivial, but rather than focus on the very specific details of this paper, I’d rather use it as a framework for this discussion. She also holds a Bachelor of Science in dietetics and has extensive experience working as a health. MODEL: Prime Power (60Hz) Gas Engine: Overall Size (mm) W/T (kg) KW: KVA: MODEL: HP: Displacement (L) No. MAKER: L: W: H: GSD80: 80: 100: GB06T1: 122: 5.8: 6. When You're Expecting Twins, Triplets, or Quads 4th Edition: Proven Guidelines for a Healthy Multiple Pregnancy The 1. 99. 5 paper also examined what happened to DNL during periods of over- and under- feeding CHO and fat.)(*) Marc is on the Scientific Advisory Board for Nu. SI, so perhaps I’m biased in my admiration of him and his work. Input #2: Re- esterification, or “RE” – In a state of fat balance, RE is largely composed of dietary fat sources that are not immediately used, but rather stored for later use. For the purpose of simplicity, this diagram does not show some portion of the L fraction returning to the RE fraction, though this is exactly what is happening in . This study, published in 1. Journal of Lipid Research, suggested that the RE process is a bit more complicated than simply re- assembling fatty acids on a glycerol backbone inside an adipocyte. For example, someone like me who is in fat balance (i. I’m neither gaining nor losing fat mass at this point), has virtually zero DNL, but quite high RE, especially after meals. Well, not so fast. This is where one actually gets the energy (ATP) from fatty acids. The same hormones and enzymes that promote L, directly or indirectly act on other intermediaries that promote oxidation, more or less. The converse is also largely true. Brief digression: I’m always troubled by folks who have never tried to take care of someone who is struggling to lose weight (fat), and who themselves have never been overweight, but who insist obesity is . This is probably the most rapid state of negative fat flux a human can experience. ![]() When you adjust your macronutrients for 40% protein, 30% carbohydrates, and 30% fats in Phase 3, along with a significant decrease in calorie intake, the primary goal. Marc March 15, 2015 “Parting shot: I did a follow up podcast with Tim a few weeks ago. It’s episode #65 which is available on iTunes. This was my first time doing. So what we do about it? I do not believe there is only one state, shy of total starvation, which will assuredly put you in state of negative fat flux. Yup, this is probably (though not necessarily) going to work, depending on how “profound” is defined. This is where the discussion gets really interesting. The rationale, of course, is provided by the first figure above (from the textbook) and a slew of clinical studies which I will not review here (see Gardner JAMA 2. Ludwig JAMA 2. 01. Shai NEJM 2. 00. 8 to name a few). But, the bigger question is why? Why do most (but not all, by the way) people with excess fat to spare who are on well- formulated carbohydrate- reduced diet lose fat? Or, do they eat less because they are losing weight? I suspect the later. They are not giving up fat from their fat cells because they are eating less. If you can’t wait, which I can understand, I highly encourage you to start scouring the literature for Mark’s work. What?, you say, doesn’t this violate the First Law of Thermodynamics? What differentiates those in this camp (I was in this camp) from those above (point #1), is unclear to me. I’m not stating the obvious – that the deliberate EE is higher – that is clearly true. I’m suggesting resting EE is for some reason more likely to rise in this setting. It is also possible that this increase in free/available energy results in an increase in deliberate EE (i. They could be partly or mostly responsible for this. The literature is quite dilute with respect to this question, but in my experience (feel free to dismiss), it is not uncommon to see a reduction in cortisol and an increase in testosterone (I experienced about 5. Today, however, I don’t consume this much, closer to 3,8. I have always found the term “metabolic advantage” to be misleading, though I’m guilty of using it periodically. The question is not, does it exist? The questions are, why does it only exist in some people, what relevance does it have to fat loss – is it cause or effect? In my experience (and Gardner’s A TO Z trial seems to validate this, at least in pre- menopausal women), about 2. RQ environment. Using the Ornish diet as the example from this paper, I suspect the reason is multifactorial. It restricts sugar, flour, and processed carbohydrates. So, I don’t really know how likely it is to lose weight on a eucaloric diet that is 6. CHO and 2. 0% fat, if the quality of the carbohydrates is very poor (e. It’s quite possible, of course, since ketosis results in a large L and implies a very small DNL. Fat flux is net positive. Still in ketosis, by the way (quantified loosely by fasting levels of B- OHB greater than about 0. M), but not losing fat. That’s the problem with multivariate algebra (and physiology). Many people who enter nutritional ketosis do so, I worry, because they believe it “guarantees” fat loss. I hope I have convinced you that this is not true. It comes with some advantages and some disadvantages, just like other eating strategies. What Are The Best Foods For Cutting? When cutting it is crucial to not only count the calories you consume, but to make sure you are getting quality nutrients from those calories. What are the 2. 0 best foods for cutting? Explain why. What are the 5 best supplements for cutting? Explain why. How does one determine how many calories they should consume when cutting? Show off your knowledge to the world! The Winners: 1. Aussie LTDView Profile. We bulk, we add mass and then we cut down. For a long time people have had their own theories on which foods are best for loosing weight. In this article I have provided my own expertise on this issue, providing my favorite 2. Please read on. Best Foods: What are the 2. Explain why. Following is a list of 2. They can be added to any weight- management program, or anyone looking to cut down. Sesame Seed Oil: All the talk about loosing weight lately seems to center around a substance called Sesamin. Sesamin is a lignan only found in Sesame Seeds. It decreases fat storage and increases fat oxidization, and therefore can be extremely beneficial for those wanting to loose weight. Sesamin works by activating a receptor in the human body (PPARalpha) which has a major role in oxidizing fats and how they are stored. It does this by increasing the enzymes involved in the oxidation of fatty acids. The reason Sesame Oil is recommended over eating seeds is that the oil will provide the same amount of sesamin per serve, but is a lot less concentrated in fats than seeds are. I would recommend one tablespoon of oil per day, or if you're prefer eating seeds, then take in 5. Salmon: Protein needs to be high at this time to ensure muscle- loss doesn't occur, and salmon is one of the best choices because it is low in saturated fats, while also providing valuable Omega 3's. It contains the essential fatty acids DHA and EPA, of which the body is unable to manufacture without the assistance of the diet. The reason salmon, and other fish high in Omega- 3 are so valuable is that unlike flaxseed Oil, DHA and EPA are readily available without conversion. Omega 3 DHA and EPA will help fat loss by stabilizing insulin levels which are one of the main causes of storing excess fat, as well as aid in energy production. As a side- benefit, fish is also said to protect against cardiovascular disease, making it an all- round good choice. White Kidney Beans: White Kidney beans do not only carry all the health benefits of legumes, but also contain 2. These block carbohydrate digesting enzymes and help reduce carbohydrate absorption. This means less carbohydrates are absorbed, and as a result, less fat storage. Some may even find they are able to increase their carbohydrate intake when eating kidney beans. This means you are able to eat more food, which is one of the drawbacks of cutting. On top of being a carb- blocker, white kidney bean is also a highly nutritious food that is high in protein, very low in fat, while containing many vitamins and minerals. Like all legumes, such as butter beans and lentils, the white kidney bean is very slowly absorbed, which means it will keep you full for longer. Green Teas: Green Tea has been long- known as a thermogenic, while aiding in fat- loss. Green tea can be consumed through teabags to get this desired effect. Green tea also contains the compounds Polyphenols and Catechins, which works as an antioxidant in the body. Antioxidants work by fending off the negative affects of free- radicals, which can be induced by heavy training. Leafy Green Vegetables: These are packed full of nutrition and are an excellent choice to compliment any meal. Green leafy vegetables, as well as most other vegetables, contain significant amounts of fiber which help slow down the rate of absorption of the other foods in your meal. Eating vegetables is a good habit to get into because it encourages a large portion of your meals to come from vegetable sources, which are bulky and filling with minimal calories. You can also be rest assured that you're taking care of your health and getting your 5 servings. Additionally, all vegetables contain phytonutrients, substances only found in natural foods. These have an array of health benefits. Good choices of leafy greens are raw salads, spinach, romaine lettuce, bok choy, silverbeet, sprouts and cabbage. Flaxseed Oil: Flaxseed Oil is the most highly concentrated form of Omega 3's in existence. Each serve contains a whopping 8 grams of ALA. ALA is vital for fat loss as it helps in the regulation of glucose which is important for carbohydrate equilibrium. ALA also aids the body in effectively metabolizing fats. Both of these make it a great choice for those cutting. As well as Flaxseed Oil's fat burning properties, it also an energy booster, boosts brain health and learning and protects the heart. Grapefruit: Grapefruit has long been known as a food that aids in fat loss. Although many studies have been conducted and we are still not sure what ingredients contribute to its weight loss, I've read about enough people who have had success with eating the fruit to recommend it. I do know grapefruit is a low GI food, one of the slowest absorbing fruits, as well as being high in vitamin C and flavonoids for energy production and immunity. However, it is also highly acidic, so I wouldn't recommend too much. When weight loss is your goal, half a grapefruit a day as part of an overall fat- burning diet- plan should work. Tomatoes: This is a food that isn't highly talked about when it comes to fat loss, but when I personally try to cut weight, I always include tomatoes as a staple food. I find it helps regulate my appetite, as well increasing mood. I was doing some investigating and tomatoes contain 2 naturally occurring brain chemicals called serotonin and endorphins. Both, especially serotonin, play a vital role in suppressing appetite by sending signals to the brain that make you feel satisfied. Tomatoes are very low in calories. They also contain a compound called lypocene that gives tomatoes its rich red color, and is said to protect against cancer. Whole- Grain Bread: Foods for bulking and cutting should be different. When bulking you can afford to eat foods more highly concentrated in carbs such as your rices and wholemeal breads, but when cutting its important to find foods that fill you up with less carbs. I think wholegrain breads are one of the best options here. They contain just half the amount of carbs per serve compared to rice, and at the same time are higher in protein, full of nutrients, and encourage you to eat less. All I need is 3 slices with each meal, equivalent to 3. Carbs, whereas I need 1 1/2 cups of rice to give me the same fullness (around 7. Look for whole grain bread with moderate sodium, a variety of grains and one that is high in protein. Soy and linseed bread is an excellent choices as its high in Omega 3, proteins and very slowly absorbed. Brewer's Yeast: Brewer's yeast is in my opinion one of nature's best super- foods. Brewer's yeasts contains an abundance of nutrients needed for fat loss, and is full of protein. Each serving can contain up to 1. Some of these nutrients include a high level of the mineral chromium. Chromium helps regulate insulin levels and will keep you away from eating excess carbohydrates. It is also nature's highest source B- vitamins, which have a major in how the body uses the carbohydrates you ingest, and can therefore prevent fat- storage. Kelp: Kelp has been classified as one of nature's superfoods. It is a plant that is found in the sea, and can be either eaten, or taking as a supplement. I will discuss supplements for fat loss in the next section. Why kelp? It is extremely high in many minerals including selenium and iodine. Iodine is the one most worthy of noting for its role in thyroid metabolism. If you want to target fat- loss effectively, you have to target it from all angles, and considering how effectively your thyroid is functioning is a vital step to getting there. Turkey Breast: One of the best sources of protein for cutting due to its protein/fat ratio. While cutting you should look at getting as much protein from sources that are low in calories and turkey breast achieves this balance perfectly. There is no one particular ingredient that sticks out in turkey for fat loss, but it is a complete food that is high in amino acids such L- carnitine, it contains plenty of protein and little fat. Cottage Cheese: Cottage has long been known as a staple in the bodybuilder's diet. Although it's known as a . Always select the low- fat varieties. Lean Beef: What would a diet be without some meat? Beef is high in iron, b- vitamins and creatine, which can work together to increase ATP, and give you longer, harder workouts. Always choose lean varieties, usually the pinker the color, the less fat it has. Red lentils: Of all legumes, red lentils have the highest amount of Protein per serving, while being very low in calories and saturated fat. They are low GI, and high in fiber and phytonutrients. I like them because you can eat a lot without blowing your budget, or your waist. Mushrooms: Very similar in nutrition to brewers yeast, mushrooms are very high in B- vitamins and chromium. You can add mushrooms to salads or eaten raw. Eating vegetables raw are always better to maximize nutrition. Chicken Breast: Chicken breast is another choice of protein for those looking to cut down. Like turkey breast, it has a very high protein ratio and is low in fat. Just make sure you select skinless varieties, or remove the fat. Apples: Apples are great. They have been rated very highly on the Satiety index. The satiety index is a measurement of how filling common foods are. There have been many studies on different foods, and apples rate as one of the most satisfying foods around. This means they fill you up quicker and keep you full for longer. Apples are also high in fiber, and contain a lot of other nutrients, so they are a good overall choice in a healthy diet.
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