Dr. Funfack @ Metabolic Revolution Summit
From August 25 to 27 the Metabolic Revolution Summit, a free online event, “will help you take charge of diffusing your metabolic time bomb – something you don’t even know you have! Silent killers may be banding together inside your body and setting you on an invisible collision course for excessive weight gain, obesity, high blood pressure, diabetes, heart disease, fatty liver disease, Alzheimer’s and some cancers.”
11 of the world’s leading authorities on metabolic diseases, among them Dr. Wolf Funfack, the founder of metabolic balance®, will explain the metabolic consequences of your lifestyle and “give you a step-by-step process that puts you in charge of …
… reducing blood sugar spikes,
… revving up your metabolism,
… prioritizing the foods you include in your meals,
… spicing up your lifestyle choices.”
Besides a recording of Dr. Funfack, where he summarized his conclusion that Obesity is not a Problem of Calorie Intake but of Storage, Dr. Didier Souveton, head medical adviser of metabolic balance®, and Sylvia Egel, Director of Coaching & Education for metabolic balance USA, will be featured in interviews that explain the metabolic balance® method, a lifelong approach to health through personalized weight management. These interviews will be offered in French (Dr. Souveton) and English (Sylvia Egel).
The other 10 presenters at the Metabolic Revolution Summit are:
Mark Hyman, MD, Activate Your Body’s Natural Ability to Burn Fat and Reverse Metabolic Syndrome
JJ Virgin, CNS, CHFS; Author, A Go-to Weight Loss Expert Weighs in on Reversing Metabolic Syndrome
David Perlmutter, MD, The Connection Between Metabolic Syndrome, Alzheimer’s and Dementia
Caroline Cederquist, MD, Metabolic Syndrome: The Real Reason for Excess Weight Gain
Sayer Ji, The Deadly Connection Between Wheat and Metabolic Syndrome
Stephen Sinatra, MD, How Supplements Support Nutrition and Help Reverse Metabolic Syndrome
Steven Masley, MD; Creator, Metabolic Syndrome: The Real Reason for Heart Disease
Jim Forleo, DC, A Whole System’s Health Approach to Reversing Metabolic Syndrome
Rashid Buttar, MD; Author, Detox the Root Causes of Metabolic Syndrome Away
Brian Mowll, MD; founder of the acclaimed Diabetes Coach™ program and Reversing Diabetes World Summit.
Fat – a New Taste Perception?
Silvia Bürkle, co-founder of metabolic balance, recently shared this interesting new research in a metabolic balance® newsflash. The ability to perceive fat is intriguing because it might well provide tools for health and obesity management. Enjoy!
For the first time, scientists at the German Institute of Human Nutrition (DIfE), working together with researchers from the Technical University of Munich (TUM), have found evidence of the presence of lipolytic enzymes (lipases) in the tissue of the salivary glands of the human tongue. The discovery of the three lipoplytic enzymes has fueled the discussion about whether human beings are able to perceive the taste of fat in the oral cavity. In their publication, Maik Behrens of the DIfE and his team show that the presence of the enzymes in direct proximity to the taste buds, together with the results of the sensory tests conducted during the study, could well provide conclusive proof. (Journal of Lipid Research-N.Voigt, J.Stein et al., 2014)
The perception of taste plays a crucial role in the nutritional process. It helps us decide which foods will give the body energy and vital nutrients and which are better avoided.
Currently, scientists agree on the existence of five taste categories that we are able to perceive thanks to the taste receptors on the tongue. We are able to recognize the tastes sweet, sour, salty, bitter and umami. The taste known as “umami” is released by the protein glutamate and is characteristic of high-protein foods which we are able to recognize thanks to our umami receptors. The second macronutrient whose taste we are inherently able to recognize well are the carbohydrates which we detect through the taste receptors for sweetness.
The sense of taste is the most important and most highly developed of the human senses and numerous studies have demonstrated that it is present at birth.
A preference for sweet meals and foods can be found in newborn babies, as a study conducted by Robert. E. Turner in 1973 demonstrated. In this study, infants were offered water and liquids containing different concentrations of sugar. The children preferred the sweet liquids to the water and drank more from the bottles containing the higher sugar concentrations.
The first taste buds form while the baby is still in the womb. The taste substances in the amniotic fluid stimulate the fetal taste receptors as soon as the fetus starts to swallow (approximately the 12th week of pregnancy). The composition of the amniotic fluid changes during the period of development of the fetus and is also naturally dependent on the nutrition consumed by the mother. The amniotic liquid, and then subsequently the mother’s breast milk, contains glucose, fructose, fatty acids, amino acids as well as numerous aromatic substances which the mother consumes in her own food.
This long-held knowledge has led the majority of scientists to assume that the human preference for fat is due primarily to the aromatic substances that are dissolved in fat as well as to the characteristics of fatty foods, which activate the senses of smell and touch in particular.
The discovery of the fatty acid receptor known as GPR120 reignited the discussion about whether the sense of taste might also be involved in the perception of fat and thus influence the preference for high-fat foods. It was a question that divided the scientific community because no lipases had previously been discovered in the saliva that could explain how the fatty acids necessary for the activation of GPR120 could be released from dietary fats.
The current study has made it possible to identify this unknown factor. Indeed, it has been shown that the Von Ebner’s salivary glands produce lipases which act locally to split off fatty acids from the fat present in foodstuffs and that these fatty acids are then detected by the GPR120 receptor. To further underpin this discovery, the study went on to show that the test subjects perceived the fatty taste to be weaker when the fats present in food were tasted together with an inhibitor which reduced lipase activity.
Given the knowledge currently available, the scientists assume that the lipases discovered in saliva do not play any fixed role in the digestion of fats in general. Instead, the fatty acids which the enzymes release from the dietary fats are thought to trigger the taste of fat via the fatty acid receptor.
The question of whether this new discovery actually points to the existence of a new taste category, “fatty”, will require further research.
In particular, it will be necessary to determine whether the signal triggered by the fat receptors is passed to the brain by the gustatory papillae, which act as the neural pathways of the sense of taste.
The challenges of eating healthy at work
Staying on track can be a challenge when you are working long hours or constantly on the move. Here are some articles focusing on your health, what you eat and work.
Millions of Americans skip lunch to work (Don’t do that!)
metabolic balance Monday Recipe - Asian Chicken Salad
1 serving chicken breast
1 tbsp fish sauce (substitute vegetable broth to stay on plan)
zest and juice ½ lime (about 1 tbsp but this will be counted as your fruit for the meal)
100 serving vegetables - mixed salad leaves, roughly chopped red onion and sliced cucumber
large handful coriander, roughly chopped
½ chilli, deseeded and thinly sliced
Cook chicken on the stovetop until no longer pink. Remove from heat and then shred into small pieces and set aside.
Stir together fish sauce, lime zest and juice. (This is your dressing).
Place the coriander on top of the salad and then add the chicken, onions, chilli and cucumber.
If you are taking the salad to work, place the dressing in a separate container and mix into the salad before eating. To stay strictly on plan substitute vegetable broth for the fish sauce or omit the dressing altogether and just add a bit of vinegar and olive oil.
Note: The lime will be considered a fruit and you will not be able to have another fruit and the fish sauce is technically a second protein.
metabolic balance Monday Recipe - Grilled Sea Bream
We talked about rebalancing last week and this week we want you to take on the challenge. To stay away from oil, how about grilling your fish and vegetables.
Here is how to do that:
1. Wash each fish portion under cool water and make sure that all the scales have been removed. Pat the fish dry with a paper towel.
2. Add seasoning to the fish. We are not oiling the fish so you will need to wrap the fish in some tinfoil or place it in a special fish grilling basket like this:
3. Place your fish on a hot grill.
4. Cook the fish until the meat is milky white. if your fish portion is small, it will only take a few minutes per side.
5. Remove from the grill and add place it on top of your salad and serve with a portion of rye bread.
Note: Do not use lemon on the fish unless you want that to be your fruit portion for the meal.
fish grill basket photo
The Cost of Extreme Obesity: 6.5 – 13.7 Years
Extremely obese adults reduce their life span by up to 14 years because they have increased risk of cancer, diabetes, heart disease, kidney and liver diseases, and stroke, according to a U.S. Study, published earlier this week in PLOS Medicine. These findings are based on the analysis of data from 20 large studies of people from the United States, Sweden and Australia.
Lead author Cari Kitahara from the U.S. National Cancer Institute said in a statement:
"While once a relatively uncommon condition, the prevalence of class III, or extreme, obesity is on the rise. In the United States, for example, 6 percent of adults are now classified as extremely obese. Prior to our study, little had been known about the risk of premature death associated with extreme obesity. We found that the death rates in severely obese adults were about 2.5 times higher than in adults in the normal weight range."
Kitahara’s team found that severely obese people were cutting their lives short by 6.5 to 13.7 years when compared with normal-weight people. That’s similar to the toll taken by smoking, she said. According to the researchers these results highlight the need to develop more effective interventions to combat the growing public health problem of extreme obesity.
More effective intervention might not be enough, though, and it may be time to seriously consider regulatory initiatives that reduce the excessive consumption of unhealthy foods - like the Public Health Cigarette Smoking Act from 1970, which was designed to limit the practice of smoking.
metabolic balance Monday Recipe - Green Smoothie
What if you don’t feel like eating your salad? Try drinking it. Sometimes the solution is so simple. If you are up for drinking your vegetables try the following:
lettuce (cut into small pieces)
Avocado (peeled and the pit removed)
Apple (quartered with seeds removed. Keep the skin)
All the vegetables should equal one metabolic balance serving of vegetables. They do not have to be the ones above. Once you have established which vegetables you are going to use head over to your blender and toss them in with your apple.
Slowly add water until the vegetable and apple mixture is a consistency that you can drink. Pour the mixture into a glass and drink it immediately.
Drink immediately or it will turn brown.
Note: You can still eat your bread and a protein with this meal.
Happy July 4th …
… what are you going to eat tomorrow?
After a day of celebrating, it’s very beneficial to immediately get back into healthy eating habits. Strictly adhering to a healthy diet for a while afterwards allows our bodies to recover from the typical overindulgence of comfort foods during holiday celebrations.
This infographic shows foods that help you to stay healthy - keep them in mind when you’re thinking about what to eat.
Happy 4th of July!
More Healthy July 4th Ideas
We love celebrating with food over the holidays and July 4th is no exception. If you are planning to celebrate, you don’t have to avoid what’s on the menu. Here are two suggestions from Sylvia’s blog post to help you get through the holiday.
- Don’t use any ready made sauces, chutneys, mustards etc. which may throw you off track. Many have additives, sugars, fillers, starches, unhealthy fats and other undesirable ingredients which may impact your body in a negative way.
- If you are going to eat BBQ, you can make your own marinade or BBQ sauce. If you are going to a friend’s house, you can bring your own sauce or ask them to cook a piece of meat for you without a sauce/marinade but with plenty of herbs and spices rubbed in.
If you like watermelon, here is a link to some information about this tasty fruit.