Showing posts with label behind. Show all posts
Showing posts with label behind. Show all posts
Fructose is Behind the Diabesity Epidemic
Sunday, May 11, 2014
(Article first published as Why You Can’t Lose Weight: Study Finds Fructose Behind the Diabesity Epidemic on Technorati.)
Fructose is fast becoming a new type of four-letter word among people trying to lose weight and those health conscious individuals concerned about excess dietary sugar and increased risk of metabolic diseases including diabetes. The medical profession has coined the phrase ‘diabesity’, as diabetes and obesity frequently coexist. High fructose corn syrup (HFCS) was introduced into our food supply in the early 70’s and obesity rates have steadily increased in tandem with fructose consumption since that time.
Researchers have demonstrated that calories from drinks and foods containing fructose are metabolized differently than the same calories from table sugar. While both sugars contain empty calories, fructose is converted to fat in the liver and doesn’t register as an available energy source that the body can use to power metabolic activities. This means that the proper hormonal signals aren’t transmitted to the brain telling you to stop eating, as is the case with traditional sugar sources. The tendency is to overeat and fat is quickly stored from fructose metabolism.
Most people known that fructose is a form of sugar derived from fruit. While some people may need to limit fruit due to existing metabolic problems, this form of fructose is not the cause of the obesity and diabetic dilemma. Fructose from fruit is tightly bound with fiber and releases slowly. Refined fructose, especially in the form of HFCS has been processed to optimize sweetness.
Diabetes cases have similarly grown over the past 40 years and it is now expected that more than half of the US population will be prediabetic or diabetic by 2020. There’s no mistake making the connection between increased dietary fructose from sweetened beverages and processed foods to the explosion of overweight, obese and diabetic Americans.
Fructose Rapidly Breaks Down and Becomes Belly Fat
Study Links Fructose to Obesity and Diabetes
Due to government subsidies, inexpensive HFCS has found its way into virtually every processed food source. It’s nearly impossible to avoid the sweetener unless you eat a raw, natural diet, as HFCS is added into everything from baked goods and breads to hot dogs and condiments The results of a study published in the Journal of the American Society of Nephrology makes the link between fructose consumption and the dramatic rise in obesity rates over the past 40 years. The study also cited a connection with hypertension and renal disease.
Controlling Weight by Understanding the Impact of Fructose
Once you get a taste for fructose, even table sugar doesn’t seem as sweet. The important point is that fructose has the same number of calories as any sugar source, but it doesn’t register properly with our brain and leads to overeating and excess fat production and storage.
Nutritional researchers continue to make the connection between fructose, obesity and increased risk of diabetes. The best way to avoid fructose is move away from processed foods and drink, favoring foods in their natural form. Read all nutritional labels diligently, as manufacturers are allowed to use a variety of different terms to indicate the presence of the sweetener. Cut your dependence on fructose and its derivatives to hit your target weight goal and prevent metabolic disease.
8 Unique facts behind the savory flavor of cheese
Friday, April 11, 2014
8 Unique facts behind the savory flavor of cheese - What do you know about cheese? It was a tasty and delicious? It turns out cheese save a lot of interesting stories in it. Come on, add your knowledge of cheese with interesting facts about cheese Magforwomen reported.
1. Most consumers cheese in Greece
Many thought if the U.S. is the country with the highest consumption of cheese. Turned out to Greece is a major consumer of cheese with an average of 27.3 pounds per person.
2. The United States is the country with the highest sales of cheddar cheese
Although there are many types of cheese, Americans per other than cheddar. Americans are the highest consumers of cheddar cheese in the world.
3. Pizza hut uses 140 million pounds of cheese per year
With a thriving restaurant business all over the world, Pizza hut using cheese as the main raw material and spent about 140 kg of cheese each year.
4. The best flavor of cheese when he was in the room temperature
Although cheese is a product that is cooled, but the flavor is best when it is at room temperature. The temperature will maintain a sense of real cheese.
5. Cheese production requires a large amount of milk
To produce one kilogram of cheese, you need 10 liters of milk.
6. There is a kitchen specialty cheeses in Rome
The Europeans have a tradition of eating deep. In ancient Rome, the cheese is prepared in a special kitchen, which is known as careale.
7. Cheese production was also up in Asia
Cheese is not only from Europe and made from cows milk alone. In Asia, such as Turkey and the Middle East mixed with sheeps milk cheese.
8. There are more than 700 different cheeses are found in various parts of the world
Britain produced more than 700 different varieties of cheese. French and Italian, each producing 400 varieties of cheese.
In addition to its unique taste, the cheese also has interesting facts
1. Most consumers cheese in Greece
Many thought if the U.S. is the country with the highest consumption of cheese. Turned out to Greece is a major consumer of cheese with an average of 27.3 pounds per person.
2. The United States is the country with the highest sales of cheddar cheese
Although there are many types of cheese, Americans per other than cheddar. Americans are the highest consumers of cheddar cheese in the world.
3. Pizza hut uses 140 million pounds of cheese per year
With a thriving restaurant business all over the world, Pizza hut using cheese as the main raw material and spent about 140 kg of cheese each year.
4. The best flavor of cheese when he was in the room temperature
Although cheese is a product that is cooled, but the flavor is best when it is at room temperature. The temperature will maintain a sense of real cheese.
5. Cheese production requires a large amount of milk
To produce one kilogram of cheese, you need 10 liters of milk.
6. There is a kitchen specialty cheeses in Rome
The Europeans have a tradition of eating deep. In ancient Rome, the cheese is prepared in a special kitchen, which is known as careale.
7. Cheese production was also up in Asia
Cheese is not only from Europe and made from cows milk alone. In Asia, such as Turkey and the Middle East mixed with sheeps milk cheese.
8. There are more than 700 different cheeses are found in various parts of the world
Britain produced more than 700 different varieties of cheese. French and Italian, each producing 400 varieties of cheese.
In addition to its unique taste, the cheese also has interesting facts
The Health Wonk Review An Example of the Facts Education and Spin Behind the Lingering Debate on Obamacare and Health Reform
Friday, January 31, 2014
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| Modern political discourse |
Does that learning tactic underlie Obamacare supporter Maggie Mahars approach to the latest Health Wonk Review? Thats what the DMCB thought when it read Maggies posting.
To help the thousands of health orm realists who make up the DMCB readership, Hurricane Maggie repetitively retreads the cost-control talking points from orm architect Peter Orszag, surgeon Golden Boy Atul Gawande and the White House Office of Management and Budget Rest assured, says Maggie, if you selectively counter the DMCBs fiction with facts, youll realize Washington DCs solutions are the right choice.
The DMCB isnt too sure about that.
Maggie doesnt argue health care costs arent rising, only that the increases are less than widely claimed. She credits Obamacare. The Disease Management Care Blog agrees that cost trends are moderating, but it also credits a lackluster economy.
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Maggie says be of good cheer, because the increased costs are delivering correspondingly better value for the health care dollar. The DMCB says value remains an inexact science that is ill-suited to simplistic nostrums and blunt force laws and regulations. The latest examples of this conundrum include mammograms and annual check ups. There are plenty of others like this.
Maggie points to Massachusettss Atul Gawandes brimming optimism about Massachusetts leading the way with risk and performance contracting as a cost-control panacea. The DMCB awaits the arrival of hard macroeconomic outcomes data that proves the experiment works. It also points out that the Bay States recently passed cost control legislation speaks volumes on what that states leaders really think about the savings-success of Romneycare.
Last but not least, not everyone on the blue side of political spectrum shares Maggies optimism.
By the way, the DMCB has received a cost estimate from the unnamed hospital mentioned above. That institution is the flagship part of a nationally recognized integrated delivery system that is a basis for much of Maggie Mahars enthusiasm. The DMCBs planned procedure coupled with OR charges and an overnight stay will result in charges, prior to discounts and contracted rates, in excess of $100,000.
For those of us with a lingering doubt that our political classs health orm sound-bites, nostrums, talking points and pronouncements will cut through all those inconvenient facts, the DMCB recommends this catchy tune. Youll feel a lot better:
Image from Wikipedia
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