Tag Archives: fat

“Why We Over Eat”

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What Happens When Your Brain Can’t Hear Leptin’s Signals …

Leptin is a hormone produced by fat tissue, which relays important messages such as whether you should:

  • Be hungry, eat and make more fat
  • Reproduce and make babies
  • “Hunker down” and work overtime to maintain and repair yourself

Although most think of their brain as being “top of the food chain” in terms of making decisions to keep your body functioning, your brain actually depends on your fat to “speak” to it and tell it how much energy your body has available, and then what to do with it.

Growing evidence shows that leptin may influence areas of your brain that control the intensity of your desire to eat. It has also been found that leptin not only changes brain chemistry, but can also “rewire” the very important areas of your brain that control hunger and metabolism. The way your body stores fat is a carefully regulated process that is controlled, primarily, by leptin. If you gain excess weight, the additional fat produces extra leptin that should alert your brain that your body should stop creating and storing more fat and start burning the accumulated excess.

To do this, signals are sent to your brain to stop being hungry and to stop eating. It is very important that your brain is able to accurately “hear” the messages leptin sends it, as otherwise your brain thinks you’re depleted and will continue to feel hungry, even starving. If your brain does not respond appropriately to leptin, you will likely continue to eat and store more fat.

So why then, if your body has an innate system, honed by eons of trial and error to regulate your fat stores to perfection, is the United States and many other countries facing an obesity epidemic of unprecedented scale?

Because many people have become “leptin resistant.”

Leptin resistance occurs when your body is unable to properly hear leptin’s signals. How does this happen? By overexposure to high levels of the hormone, caused by eating too much sugar.

You may be familiar with this process occurring with the hormone insulin. High blood sugar levels cause repeated surges in insulin and this causes your cells to become “insulin-resistant,” which leads to the production of even higher levels of insulin, eventually leading to type 2 diabetes. It is much the same as being in a room with a strong odor for a period of time. Eventually, you stop being able to smell it, because the signal no longer gets through.

The same process also occurs with leptin. It has been shown that as sugar gets metabolized and stored as triglycerides in fat cells, the fat cells release surges of leptin and those surges result in leptin-resistance, just as it results in insulin-resistance. When you become leptin-resistant, your body can no longer hear the messages telling it to stop eating and burn fat — so it remains hungry and stores more fat.

This will not only contribute to weight gain, but also increase your risk of many chronic illnesses, as leptin plays a significant, if not primary, role in heart disease, obesity, diabetes, osteoporosis, autoimmune diseases, reproductive disorders, and perhaps the rate of aging itself.

 

Too Much Sugar Overstimulates Your Brain’s Pleasure Center, Leading to Addiction

When you eat sugar it triggers the production of your brain’s natural opioids — a key initiator of the addiction process. Your brain essentially becomes addicted to stimulating the release of its own opioids. The intensity of this effect is experienced on the same level as morphine or heroin.

Researchers have speculated that the sweet receptors (two protein receptors located on your tongue), which evolved in ancestral times when the diet was very low in sugar, have not adapted to the seemingly unlimited access to a cheap and omnipresent sugar supply in the modern diet. Therefore, the abnormally high stimulation of these receptors by our sugar-rich diets generates excessive reward signals in your brain, which have the potential to override normal self-control mechanisms, create tolerance and withdrawal symptoms, thus leading to addiction.

According to Dr. Lustig, it is virtually impossible to exert enough cognitive willpower to overcome this 24/7 biochemical drive! He states in The Atlantic:i

“The brain’s pleasure center, called the nucleus accumbens, is essential for our survival as a species… Turn off pleasure, and you turn off the will to live… But long-term stimulation of the pleasure center drives the process of addiction… When you consume any substance of abuse, including sugar, the nucleus accumbens receives a dopamine signal, from which you experience pleasure. And so you consume more. The problem is that with prolonged exposure, the signal attenuates, gets weaker. So you have to consume more to get the same effect — tolerance.

And if you pull back on the substance, you go into withdrawal. Tolerance and withdrawal constitute addiction. And make no mistake, sugar is addictive.”

Tolerance and withdrawal are the hallmarks of addiction – they occur with alcohol, nicotine, cocaine, morphine, cannabis and every drug of abuse … and also with sugar. Like many types of addictions, sugar addiction can in fact be deadly. Evidence is mounting that sugar is a primary contributing factor in obesity and diabetes, but other chronic and lethal diseases.

There’s really no doubt anymore that sugar is indeed toxic to your body, and it’s only a matter of time before it will be commonly accepted as a causative factor in most cancer, in the same way that now we accept without question that smoking and alcohol abuse are direct causes of lung cancer and cirrhosis of the liver, respectively.

The Average American Consumes 12 Teaspoons of Sugar a Day

… This amounts to about two TONS of sugar during a lifetime. While it may offer a fleeting feeling of pleasure when it passes through your lips, the more you eat the more you’ll crave – and ultimately the more you’ll need to eat to get those same pleasurable feelings. This sugar addiction can actually re-wire your brain, not to mention make you very sick …

Of all the molecules capable of inflicting damage in your body, sugar molecules are probably the most damaging.

Fructose, in particular, is an extremely potent pro-inflammatory agent that creates harmful advanced glycation end products (AGEs) and speeds up the aging process. It also promotes the kind of dangerous growth of fat cells around your vital organs (visceral fat) that are the hallmark of diabetes and heart disease. As mentioned, sugar/fructose also increases your insulin and leptin levels and decrease the receptor sensitivity for both of these vital hormones, and these hormonal abnormalities are a major factor in premature aging and age-related chronic degenerative diseases such as heart disease.

Keep in mind that while it’s perfectly normal for your blood sugar levels to rise slightly after every meal,

However, it is not natural or healthy when your blood sugar levels become excessively elevated and stay that way — which is exactly what will happen if you’re eating like the typical American, who consumes on average a staggering 2.5 pounds of sugar a week! And when you add in other low-quality carbohydrate-rich foods such as white bread, sugar, pasta, pastries, cookies, and candy, which also break down to sugar (starch is broken down into glucose) in your body and often contain added sugar as well, it’s not so difficult to see why so many Americans are in such poor health.

To read the full article read click here: http://articles.mercola.com/sites/articles/archive/2012/05/26/sugar-affects-leptin-signals.aspx

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Fiber Fights Fat!

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Visceral fat, the fat deep in the belly surrounding vital organs, can be dangerous to overall health. Kristen Hairston, from Wake Forest Baptist Medical Center (North Carolina, USA), and colleagues urge that the way to reduce visceral fat is simple: eat more soluble fiber from vegetables, fruit and beans, and engage in moderate activity. The team completed a longitudinal study involving 1,114 men and women, in which they examined whether lifestyle factors, such as diet and frequency of exercise, were associated with a five-year change in abdominal fat, with CT scans (to measure fat) administered at the study’s start and at the conclusion. The researchers found that for every 10-gram increase in soluble fiber eaten per day, visceral fat was reduced by 3.7% over five years. When factored with the observation that increased moderate activity resulted in a 7.4% decrease in the rate of visceral fat accumulation over the same time period, the team reports that: “Soluble fiber intake and increased physical activity were related to decreased [visceral adipose tissue] accumulation over 5 years.”

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Is Junk Food “Marketing” Making Kids Obese? New Government Guidelines Coming Soon!

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Governments must work with industry to restrict advertising of foods high in salt, sugar and dangerous fats targeted at children to tackle an epidemic of obesity and other diseases, health officials said on Friday.

The call is part of a focus on combating non-communicable diseases — cancer, diabetes, heart and lung disease — that are a growing cause of premature death in poor countries.

Non-communicable diseases will be the focus of global health policy this year, culminating in a debate of heads of state at the United Nations General Assembly in New York in September.

The World Health Organization’s executive board, meeting this week, has been discussing how to make use of the leaders’ attention, and a set of new recommendations tackling marketing of harmful food to children is part of that effort.

Dr. Timothy Armstrong, who heads the WHO’s efforts on promoting healthy diet and physical education, said non-communicable diseases now account for 90% of premature deaths in low- and middle-income countries, where obesity is a rising problem.

Of the 42 million children worldwide aged below 5 who are overweight or obese, 35 million are in poor countries, he told a news conference.

Recognition that advertising of junk foods and drink rich in salt, sugar and saturated and trans fats can encourage children to consume them, while advertising can also promote a healthy diet, led the WHO’s assembly last may to call on the U.N. health agency to draw up the recommendations.

The WHO’s 193 member states told it to work with the private sector as well as governments and civil society.

The recommendations aim to tackle both the frequency of advertising and its “power” — for instance, the use of cartoons that appeal to children.

LEADING COMPANIES

WHO officials consulted leading companies in the sector — Coca-Cola, Mexico’s Grupo Bimbo, General Mills, Kellogg, Kraft, McDonald’s, Mars, Nestle, Pepsico, Unilever and the World Federation of Advertisers.

The companies agreed to draw up a code of conduct and committed not to market unhealthy products to children under the age of 12, he said.

In some markets companies were living up to this pledge.

“There are other markets where perhaps companies are not adopting the same policies in terms of not advertising their products to children,” he said.

Armstrong declined to name the companies or markets concerned but said the WHO had a sense that companies were not fulfilling their commitment in poor countries in the way that they appeared to be in developed markets.

The different results underlined the importance of governments monitoring the implementation of any agreements reached with the industry.

“The concept is that governments must lead this process,” he said.

It was up to governments to choose the best approach. Some might prefer to legislate a ban on advertising; others could agree independently monitored self-regulation with industry. But the WHO was aware that legislation and enforcement was beyond the capacity of some small, poor states, he said.

Norway’s director-general of health, Dr. Bjorn-Inge Larsen, said much advertising reached children through international television channels, so domestic legislation could be ineffective.

Dr. Larsen said governments had a range of options and these recommendations were a first step. Pressure on the companies to curb advertising and ultimately production of the products would grow in the same way as efforts to limit the consumption of tobacco and alcohol had done, he said.

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