SBBOT
Tuesday, November 10, 2009
Wednesday, September 2, 2009
Thermogenics Turn Up the Heat in weight Loss
Managing weight is a fact of life for most adults; the scale goes up and down, and we promise we’ll cut back on those desserts or get back to the gym. At this point, the United States is facing an epidemic of overweight and obesity, with more than two-thirds of Americans weighing more than is considered optimal for their height.
Interestingly, while the federal government has increasingly touted exercise as one of the critical steps in losing and managing weight—even adding it to the federal dietary guidelines—a cover article in Time magazine at the height of the 2009 summer swimsuit season questioned the conventional wisdom. The theory put forth in “Why Exercise Won’t Make You Thin” is exercise stimulates appetite instead of suppressing it and feeds into the mental idea of “earning” extra calorie intake. And while the author noted muscle does burn more calories than fat, he added the difference in calorie burning is negligible.
One reason for the inefficiency in fat burning? Humans generally lack great quantities of “brown fat,” which is better at turning nutrients into energy. Researchers at Boston’s Joslin Diabetes Center recently published an analysis of amount of brown adipose tissue (BAT) and its influence on thermogenesis, mediated by the expression of uncoupling protein 1 (UCP1), in almost 1,800 adults.1 They found women generally had a greater mass of functionally active BAT, and reported an inverse correlation between BAT levels and body mass index (BMI).
The question may be how to stimulate BAT activity and thermogenesis in adults. Fortunately, studies are increasingly pointing to the ability of many nutritional ingredients, from macronutrients to botanicals, to upregulate the body’s process of thermogenesis—increasing the metabolic rate to burn energy.
Every individual has a basal metabolic rate (BMR) linked to the amount of energy needed to maintain basic life functions; this generally slows as the body ages and muscle mass and activity level decline. Metabolic energy needs are also influenced by physical activity (basic and more strenuous activity, such as exercise) and digestion. In fact, the metabolic rate increases immediately after eating, as the body works to transport, metabolize and absorb nutrients.
Protein has been shown to significantly increase diet-induced thermogenesis. A review out of Maastricht University, Netherlands, noted sustaining protein intake can affect metabolic targets during weight loss, particularly during calorie restriction, helping to sustain energy expenditure and spare lean body mass.2 Additionally, moderately elevated protein intake while reducing overall calories appears to increase thermogenesis, influencing satiety, while maintaining lean muscle mass, further improving the metabolic profile.3 In one recent study, researchers out of Purdue University, West Lafayette, IN, reported women (n=38) consuming a high-protein, energy-deficit diet had greater satiety and fat oxidation compared to a normal protein diet.4
Some studies suggest dairy protein in particular may exert positive effects on thermogenesis and accelerated fat loss, supported by higher calcium levels inhibiting lipogenesis and bioavailable protein affecting satiety and lipolysis.5 In one double blind, randomized study at the Minnesota Applied Research Center, subjects (n=106) reduced their caloric intake by 500 calories per day and consumed a specialized whey fraction (as Prolibra™, from Glanbia) or an isocaloric ready-to-mix beverage 20 minutes before breakfast and dinner.6 The Prolibra group lost significantly more body fat compared to control subject, with a greater preservation of lean muscle.
It may be the amino acids found in protein exert a particular effect on the body’s thermogenic pathways. Italian researchers reported providing an amino acid-infused solution to adults increased protein synthesis and energy expenditure, with the thermic effect not dependent on the dosage of amino acids.7 L-leucine specifically may stimulate protein synthesis in muscle cells and promote retention of lean muscle mass during calorie reduction.8 It also appears to regulate the oxidative use of glucose by skeletal muscle, sparing protein during energy restriction.9
The amino acid L-carnitine may also exhibit some thermogenic properties. A recent French study found providing aged rats with 30 mg/kg body weight of L-carnitine (as L-Carnipure™, from Lonza) for 12 weeks restored L-carnitine levels in muscle cells and induced positive changes in body composition including a decrease in abdominal fat mass without any change in food intake.10 A previous human trial examined the impact of L-carnitine supplementation on fat oxidation, body composition and weight development in 12 slightly overweight adults.
By Heather Granato
Interestingly, while the federal government has increasingly touted exercise as one of the critical steps in losing and managing weight—even adding it to the federal dietary guidelines—a cover article in Time magazine at the height of the 2009 summer swimsuit season questioned the conventional wisdom. The theory put forth in “Why Exercise Won’t Make You Thin” is exercise stimulates appetite instead of suppressing it and feeds into the mental idea of “earning” extra calorie intake. And while the author noted muscle does burn more calories than fat, he added the difference in calorie burning is negligible.
One reason for the inefficiency in fat burning? Humans generally lack great quantities of “brown fat,” which is better at turning nutrients into energy. Researchers at Boston’s Joslin Diabetes Center recently published an analysis of amount of brown adipose tissue (BAT) and its influence on thermogenesis, mediated by the expression of uncoupling protein 1 (UCP1), in almost 1,800 adults.1 They found women generally had a greater mass of functionally active BAT, and reported an inverse correlation between BAT levels and body mass index (BMI).
The question may be how to stimulate BAT activity and thermogenesis in adults. Fortunately, studies are increasingly pointing to the ability of many nutritional ingredients, from macronutrients to botanicals, to upregulate the body’s process of thermogenesis—increasing the metabolic rate to burn energy.
Every individual has a basal metabolic rate (BMR) linked to the amount of energy needed to maintain basic life functions; this generally slows as the body ages and muscle mass and activity level decline. Metabolic energy needs are also influenced by physical activity (basic and more strenuous activity, such as exercise) and digestion. In fact, the metabolic rate increases immediately after eating, as the body works to transport, metabolize and absorb nutrients.
Protein has been shown to significantly increase diet-induced thermogenesis. A review out of Maastricht University, Netherlands, noted sustaining protein intake can affect metabolic targets during weight loss, particularly during calorie restriction, helping to sustain energy expenditure and spare lean body mass.2 Additionally, moderately elevated protein intake while reducing overall calories appears to increase thermogenesis, influencing satiety, while maintaining lean muscle mass, further improving the metabolic profile.3 In one recent study, researchers out of Purdue University, West Lafayette, IN, reported women (n=38) consuming a high-protein, energy-deficit diet had greater satiety and fat oxidation compared to a normal protein diet.4
Some studies suggest dairy protein in particular may exert positive effects on thermogenesis and accelerated fat loss, supported by higher calcium levels inhibiting lipogenesis and bioavailable protein affecting satiety and lipolysis.5 In one double blind, randomized study at the Minnesota Applied Research Center, subjects (n=106) reduced their caloric intake by 500 calories per day and consumed a specialized whey fraction (as Prolibra™, from Glanbia) or an isocaloric ready-to-mix beverage 20 minutes before breakfast and dinner.6 The Prolibra group lost significantly more body fat compared to control subject, with a greater preservation of lean muscle.
It may be the amino acids found in protein exert a particular effect on the body’s thermogenic pathways. Italian researchers reported providing an amino acid-infused solution to adults increased protein synthesis and energy expenditure, with the thermic effect not dependent on the dosage of amino acids.7 L-leucine specifically may stimulate protein synthesis in muscle cells and promote retention of lean muscle mass during calorie reduction.8 It also appears to regulate the oxidative use of glucose by skeletal muscle, sparing protein during energy restriction.9
The amino acid L-carnitine may also exhibit some thermogenic properties. A recent French study found providing aged rats with 30 mg/kg body weight of L-carnitine (as L-Carnipure™, from Lonza) for 12 weeks restored L-carnitine levels in muscle cells and induced positive changes in body composition including a decrease in abdominal fat mass without any change in food intake.10 A previous human trial examined the impact of L-carnitine supplementation on fat oxidation, body composition and weight development in 12 slightly overweight adults.
By Heather Granato
When Is Candy Not Candy?
The answer to that question has been answered by politicians in Cook County, Illinois. Starting today, September 1, 2009, any item in Illinois classified as candy will have an increase in sales tax to a whopping 10.25%, up from the 2.25% charged just yesterday.
But, wait a minute! If the item that sure looks and tastes like candy is manufactured using flour as an ingredient, it will continue to be taxed as "food" at only 2.25%. Does that make any sense? A Butterfinger candy bar will see a huge tax increase, while a Butterfinger Stixx (which contains flour) will see no tax increase and remain at the 2.25% tax level. What seems to have happened is, after deciding it was a great idea to increase taxes on candy to raise more revenues to help close an enourmous budget gap, they got stuck when it came time to define the word "candy". Their brilliant solution was to pick one ingredient as the determining factor..."does an item contain flour?"
Not only is this a totally artificial differentiation, think of the problems this will pose for merchants. The "big" chains will not have too big a problem as their computerized system can be programmed to separate the items and apply the correct tax, but the smaller merchants will be living a checkout nightmare as they try to correctly apply the new tax. Will they be forced to look at the ingredients list to see if a particular item contains flour? Once again, the small business person will suffer due to the shortsightedness of the political class.
On top of that, will we see manufacturers changing their formulas to add a smidgen of flour to avoid the tax increase and gain a competitive advantage?
I think I'm going to go out this afternoon and stock up on my favorite Snickers bars. I don't suppose I will find "flour" listed on the ingredients list….. at least for now.
But, wait a minute! If the item that sure looks and tastes like candy is manufactured using flour as an ingredient, it will continue to be taxed as "food" at only 2.25%. Does that make any sense? A Butterfinger candy bar will see a huge tax increase, while a Butterfinger Stixx (which contains flour) will see no tax increase and remain at the 2.25% tax level. What seems to have happened is, after deciding it was a great idea to increase taxes on candy to raise more revenues to help close an enourmous budget gap, they got stuck when it came time to define the word "candy". Their brilliant solution was to pick one ingredient as the determining factor..."does an item contain flour?"
Not only is this a totally artificial differentiation, think of the problems this will pose for merchants. The "big" chains will not have too big a problem as their computerized system can be programmed to separate the items and apply the correct tax, but the smaller merchants will be living a checkout nightmare as they try to correctly apply the new tax. Will they be forced to look at the ingredients list to see if a particular item contains flour? Once again, the small business person will suffer due to the shortsightedness of the political class.
On top of that, will we see manufacturers changing their formulas to add a smidgen of flour to avoid the tax increase and gain a competitive advantage?
I think I'm going to go out this afternoon and stock up on my favorite Snickers bars. I don't suppose I will find "flour" listed on the ingredients list….. at least for now.
Can I Have a Side of Calorie With That?
New federal legislation in a draft of the health-care reform bill (Section 325 of H.R. 3200) is poised to require restaurant chains with 20 or more loctions to display nutrition information, calorie counts and “suggested daily caloric intake” on their menus. As with most legislation, supporters and detractors are choosing sides and priming the ammunition.
The laissez-faire crowd is howling the usual outrage about excessive government control. (Apparently it will infringe on our rights to develop morbid obesity if we have an idea what we’re eating.) Those that have larger chains are pointing out that the majority of American restaurants have less than 20 units and will be flying under the radar―a valid argument, regardless of the motive. And obviously anyone concerned about obesity’s impact on public health is cheering the bill on.
From my perspective, the legislation doesn’t seem that onerous. While the “have it your way” operation of foodservice does throw an added level of difficulty to delivering meaningful numbers, it’s certainly better than relying on the public’s sketchy-at-best knowledge of calories and nutrition. The packaged food segment has been doing it for years. There’s lots of software out there that can supply pretty accurate results. Practically speaking, one of the best provisions from the bill would benefit the large chains by overruling the current and growing patchwork of state and local menu-labeling requirements for restaurants with 20 or more stores. And while I know in my heart an order of large fries is not a good idea, seeing that they are ¼ of my required daily caloric intake might be the incentive I need to order a plain salad instead.
–Lynn A. Kuntz
The laissez-faire crowd is howling the usual outrage about excessive government control. (Apparently it will infringe on our rights to develop morbid obesity if we have an idea what we’re eating.) Those that have larger chains are pointing out that the majority of American restaurants have less than 20 units and will be flying under the radar―a valid argument, regardless of the motive. And obviously anyone concerned about obesity’s impact on public health is cheering the bill on.
From my perspective, the legislation doesn’t seem that onerous. While the “have it your way” operation of foodservice does throw an added level of difficulty to delivering meaningful numbers, it’s certainly better than relying on the public’s sketchy-at-best knowledge of calories and nutrition. The packaged food segment has been doing it for years. There’s lots of software out there that can supply pretty accurate results. Practically speaking, one of the best provisions from the bill would benefit the large chains by overruling the current and growing patchwork of state and local menu-labeling requirements for restaurants with 20 or more stores. And while I know in my heart an order of large fries is not a good idea, seeing that they are ¼ of my required daily caloric intake might be the incentive I need to order a plain salad instead.
–Lynn A. Kuntz
Saturday, August 29, 2009
Doctors offer alternative, naturally
By Hattie Klotz,
Naturopathic doctors are particularly strong in the areas of prevention and integrative medicine.
Photograph by: Getty Images, The Ottawa CitizenAccording to a survey conducted for Health Canada's Office of Natural Health Products in 2005, Canadians are surprisingly highly aware of natural health alternatives.
The survey says more than 71 per cent now consume natural health products -- traditional herbal products, vitamins and mineral supplements, traditional Chinese, Ayurvedic and homeopathic preparations.
Ottawa naturopathic doctor David Lescheid has seen this awareness in his own practice. As the doctor shortage becomes critical and wait times to even get an appointment to see the family physician seem to stretch forever, frustrated patients are turning to alternative therapies for basic medical needs, he says.
"We're seeing increasing numbers of people who come to us for their primary care needs," he says.
Dr. Lescheid and his partner Dr. Kristy Lewis chose to move to Ottawa from Toronto to set up their naturopathic practice because they recognize the growing pressure on the conventional medical system and know they offer complimentary care.
"Everybody recognizes the system is not working as it is and we believe that we should be working with people's strengths," says Dr. Lewis.
"Naturopathic doctors are particularly strong in the areas of prevention and integrative medicine. We like to work with other practitioners, and when we need to, we refer patients to other professionals."
Currently, Dr. Lescheid and Dr. Lewis have an informal arrangement with Dr. Jean-Pierre Morrissey who has an office on the floor above Pure Med Naturopathic Centre at 292 Montreal Road in Vanier. They refer patients to one another.
"People recognize it is important to optimize their health to prevent illness in the future and we're seeing more and more of that," says Dr. Lewis. "Our aim is to create a patient-centred facility with a variety of services and one that is recognized as an integrative clinic giving the best care available in partnership with other practitioners."
Since Pure Med is a private clinic, patients must pay for everything from intravenous and inhalation therapy to nutrition, homoeopathy, acupuncture, massage and an infrared sauna. However, health plans are beginning to recognize alternative treatments.
That's one of the reasons Dr. Lescheid and Dr Lewis moved to Ottawa and set up shop in Vanier.
"Typically, people who visit a naturopathic doctor are more highly educated, a significant number are white-collar workers and they have health insurance that covers this," says Dr. Lescheid.
Ottawa, with its high percentage of government employees, is fertile ground, and the couple chose Vanier because it's an area of the city that is not yet well served by alternative health practitioners.
Dr. Lescheid has a Phd in molecular biology and protein chemistry from the University of Victoria and is a former professor at the Canadian College of Naturopathic Medicine.
"I bring science to the art of naturopathic medicine and, to be honest, it's the naturopathic approach to the body and medicine, the way it looks at the body as a whole, from the mental, emotional, spiritual as well as physical levels that appeals to me.
"I've had a lot of experience with the conventional medical model but I'm more of a big picture person."
Dr. Lescheid is a spokesman for the Canadian Association of Naturopathic Doctors and sits on the advisory panel for the National Health Products Directorate.
He says an important change is coming in Ontario. Naturopathic doctors will become regulated under the Regulated Health Professions Act.
"We'll fall under the same umbrella as doctors," he says. "This will mean a higher level of regulatory control, which will increase credibility for the industry."
Naturopathic doctors are particularly strong in the areas of prevention and integrative medicine.
Photograph by: Getty Images, The Ottawa CitizenAccording to a survey conducted for Health Canada's Office of Natural Health Products in 2005, Canadians are surprisingly highly aware of natural health alternatives.
The survey says more than 71 per cent now consume natural health products -- traditional herbal products, vitamins and mineral supplements, traditional Chinese, Ayurvedic and homeopathic preparations.
Ottawa naturopathic doctor David Lescheid has seen this awareness in his own practice. As the doctor shortage becomes critical and wait times to even get an appointment to see the family physician seem to stretch forever, frustrated patients are turning to alternative therapies for basic medical needs, he says.
"We're seeing increasing numbers of people who come to us for their primary care needs," he says.
Dr. Lescheid and his partner Dr. Kristy Lewis chose to move to Ottawa from Toronto to set up their naturopathic practice because they recognize the growing pressure on the conventional medical system and know they offer complimentary care.
"Everybody recognizes the system is not working as it is and we believe that we should be working with people's strengths," says Dr. Lewis.
"Naturopathic doctors are particularly strong in the areas of prevention and integrative medicine. We like to work with other practitioners, and when we need to, we refer patients to other professionals."
Currently, Dr. Lescheid and Dr. Lewis have an informal arrangement with Dr. Jean-Pierre Morrissey who has an office on the floor above Pure Med Naturopathic Centre at 292 Montreal Road in Vanier. They refer patients to one another.
"People recognize it is important to optimize their health to prevent illness in the future and we're seeing more and more of that," says Dr. Lewis. "Our aim is to create a patient-centred facility with a variety of services and one that is recognized as an integrative clinic giving the best care available in partnership with other practitioners."
Since Pure Med is a private clinic, patients must pay for everything from intravenous and inhalation therapy to nutrition, homoeopathy, acupuncture, massage and an infrared sauna. However, health plans are beginning to recognize alternative treatments.
That's one of the reasons Dr. Lescheid and Dr Lewis moved to Ottawa and set up shop in Vanier.
"Typically, people who visit a naturopathic doctor are more highly educated, a significant number are white-collar workers and they have health insurance that covers this," says Dr. Lescheid.
Ottawa, with its high percentage of government employees, is fertile ground, and the couple chose Vanier because it's an area of the city that is not yet well served by alternative health practitioners.
Dr. Lescheid has a Phd in molecular biology and protein chemistry from the University of Victoria and is a former professor at the Canadian College of Naturopathic Medicine.
"I bring science to the art of naturopathic medicine and, to be honest, it's the naturopathic approach to the body and medicine, the way it looks at the body as a whole, from the mental, emotional, spiritual as well as physical levels that appeals to me.
"I've had a lot of experience with the conventional medical model but I'm more of a big picture person."
Dr. Lescheid is a spokesman for the Canadian Association of Naturopathic Doctors and sits on the advisory panel for the National Health Products Directorate.
He says an important change is coming in Ontario. Naturopathic doctors will become regulated under the Regulated Health Professions Act.
"We'll fall under the same umbrella as doctors," he says. "This will mean a higher level of regulatory control, which will increase credibility for the industry."
Sunday, August 23, 2009
Uncovered Certified Organic Pumpkin Oil
This pumpkin seed oil is excellent for use in salads. It is made with a special variety of pumpkin oil that is only found in certain parts of the world. It also contains omega oils:
43% polyunsaturated Linoleic acid (omega 6), 36% monounsaturated Oleic acid (omega 9), 14% polyunsaturated Alpha-linolenic acid (omega 3), 8% saturated fatty acids.
43% polyunsaturated Linoleic acid (omega 6), 36% monounsaturated Oleic acid (omega 9), 14% polyunsaturated Alpha-linolenic acid (omega 3), 8% saturated fatty acids.
Revealed:CLA-Conjugate Linoleic Acid
CLA is an excellent adjuct for weight loss efforts. It is derived from wholesome safflower and sunflower oil. CLA inhibits fat storage by enhancing the ability of cell membranes (other than fat cells) to open up and allow the absorption of fats and other nutrients. It also promotes the growth of muscles by letting nutrients into active muscle cells.
Subscribe to:
Comments (Atom)
