Weight Loss Philosophy
We get fat because we eat the wrong foods. The amount of food and lack of exercise in fact have little to do with obesity. Our family history or genetic heritage also plays an important part in weight gain, but the most important thing is the type of food we consume.
We now know that certain kinds of oils, especially if eaten simultaineously with high concentrations of sugars or simple starches that easily digest into sugars, will convert into pro-inflammatory cytokines soon after they enter your mouth. Those inflammatory agents lead to the development of insulin resistance, which is aggravated or worsened by free fatty acids or intercellular lipids. A simultaineous buildup of pro-inflammatory prostaglandins (series-2 or PGE-2’s), together with a high concentration of inside-the-muscle-cell fatty acids, work together to interrupt the ability of insulin to stimulate the oxidation of glucose by muscle and other tissues. This results in high concentrations of blood glucose, which directly leads to the creation of adipose tissues from the glucose. The accumulation of adipose tissue results in clinical obesity or over-weight.
That may seem like a too-technical story, but this is the ‘executive summary’ of the process of weight gain. It leaves out many details, but the basic story is there. We get fat because we eat the wrong oils, and those oils plus lots of starch and/or sugar results in an over-powered glucose metabolism. While this mechanism can work quite efficiently to produce obesity in almost everyone if they eat enough of the ‘bad oils’ and enough sugar, it does tend to work a bit faster in some people who are less able to process or digest ‘bad oils’ than average people. This second group suffers from a genetic tendency to inflammation due to a relatively poor ability to produce a vital digestive enzyme known as D6D or ‘delta-6 desaturase’. In other affected people, they do produce enough of the D6D enzyme, but it cannot be utlized properly due to other inherited factors.
However, the simple fact that makes over 63% of Americans obese nowadays is the kind of oil they’re eating, and the sugary foods and drinks that enter their mouth at the same time. Burgers, fries, cokes and shakes and ice cream.
We’ll be talking about these topics here. But we won’t be building sand castles in the sky. No fairy tales. No ego trips. Just pure scientific facts and solid reasoning.
Related posts:
- GRB14, GPD1, and GDF8 as potential network collaborators in weight loss-induced improvements in insulin action in human skeletal muscle.
- The Magenstrasse and Mill Procedure can be Combined with a Roux-en-Y Gastric Bypass to Produce Greater and Sustained Weight Loss.
- Effect of Massive Weight Loss induced by Bariatric Surgery on Serum Levels of Interleukin-18 and Monocyte-Chemoattractant-Protein-1 in Morbid Obesity.
- Is ghrelin the culprit for weight loss after gastric bypass surgery? A negative answer.
- Effects of a natural extract of (-)-hydroxycitric acid (HCA-SX) and a combination of HCA-SX plus niacin-bound chromium and Gymnema sylvestre extract on weight loss.