The Two Types of Fat — Visceral and Subcutaneous and Which Poses the Greatest Risk to You

sedentary lifestyle
It’s the dreaded “F-word” — FAT. Many of us are consumed with it … gaining it, fearing it and doing just about anything to get rid of it. Yet we all have it. Even lean adults have 40 billion fat cells; those who are obese may have 80 billion to 120 billion. But it’s not only the amount of fat that makes the difference between being healthy and unhealthy, it’s the type of fat, and where it’s distributed in your body.

Visceral Fat Vs. Subcutaneous Fat

There are two types of fat: subcutaneous and visceral. Subcutaneous fat is the type found just underneath the skin, which may cause dimpling and cellulite. Visceral fat, on the other hand, is located in the abdomen and surrounding vital organs. It can infiltrate the liver and other organs, streak through your muscles and even strangle your heart; and you can have it even if you appear to be thin.

It is the latter, visceral, fat that is linked to everything from bad cholesterol and hypertension to diabetes, heart disease and stroke.

 

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How Obesity and Overweight May be Impacting Your Brain … Plus What You Can do to Avoid This “Severe” Health Risk

losing weight
Obesity has been called the “Great American Disease” because it now impacts 30 percent of U.S. adults (which amounts to over 60 million people). It is, however, a global disease that affects more than 300 million worldwide.

While most are aware that being overweight and obese can increase their risk of high cholesterol, heart disease and type 2 diabetes, researchers from UCLA have uncovered another lesser known, but equally severe, risk.

After reviewing brain scans of 94 people in their 70s, researchers found that obese people have 8 percent less brain tissue than those of normal weight, and their brains look 16 years older as well.

Overweight people, in addition, had 4 percent less brain tissue and their brains appeared 8 years older than those with leaner builds. This amounts to “severe brain degeneration,” according to senior author of the study and UCLA professor of neurology Paul Thompson. He told Live Science:

“That’s a big loss of tissue and it depletes your cognitive reserves, putting you at much greater risk of Alzheimer’s and other diseases that attack the brain.”

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AGE Issues: Why You Want to Reduce “Advanced Glycation End” Foods in Your Diet

advanced glycation end products
When you eat too much sugar, your blood glucose becomes elevated, leading to a host of problems. Among them, the excess sugar in your bloodstream can react with proteins and lipids (fatty substances) in your body, leading to the formation of highly toxic Advanced Glycation End products (AGEs).

Although AGEs are formed constantly in your body even under normal circumstances (and accumulate with time), when there is extra glucose available in your bloodstream (which is the case if you have diabetes) it significantly accelerates AGE formation.

This, researchers believe, is a key reason why diabetics are at a high risk of nerve, artery and kidney damage — because the high blood sugar levels in their bodies significantly accelerate the formation of AGEs.

AGEs are not only formed inside of your body, however; they’re also created in certain foods, particularly those that are cooked at high temperatures. A similar chemical reaction occurs between proteins and sugars in foods as occurs in your body. This process leads to the formation of toxic Maillard products, which you can recognize by the browned areas on fried, grilled or broiled meats and cheeses.

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How to Trim Your Tummy … And Why You Should

over weight

Most people are now well aware of the health benefits of keeping their weight within a certain ideal range. This is conventionally measured by BMI, or body mass index, a standard for measuring your weight-to-height ratio. But here’s something you may not know …

You may be carrying unhealthy excess pounds even if your BMI and weight are in the recommended ranges, and these pounds may be devastating to your health.

 

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Got Milk Causing Cancer? Which Milk May be Dangerous …

If you’re like most American families, you enjoy milk, cheese, ice cream and other dairy products on a regular basis. You probably perceive them to be healthy staples, full of calcium, protein and other nutrients to support your family’s health.

You should know, however, that U.S. dairy products may not be as pure as they seem. Instead, they commonly contain a genetically modified ingredient — Monsanto’s genetically engineered bovine growth hormone (rBGH or rBST) — that has been linked to so many health hazards in humans and animals it’s banned in most other industrialized nations, including Canada, Australia, New Zealand, Japan and the European Union.

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The Blood Type Diet

Even though Peter D’Adamo’s book on the blood type diet came out almost 20 years ago, patients still ask me if they should follow this diet for themselves.

I also have recently come to learn that one of my prominent medical doctor colleagues is recommending this diet to all his patients.

This is obviously still a subject people are talking about.

So, I decided to write this article so that my patients know my position on this diet, and hopefully see that there is no science to it.

When the Book Eat Right For Your Type first came out in 1996 I was attracted to the concept that our blood type might indicate how we should eat. This is based on the long-held assumption that different blood types have originated in different parts of the world over the eons of time. Therefore, the logic goes, you should eat the foods that were available in the part of the world where your blood type originated.

As I said, this idea was at first interesting to me. However, as I looked more closely at it, the logic of this made less and less sense. There are indeed hundreds of other markers on our red blood cells besides the simple ABO typing. This additional testing of markers is done in blood banks when a patient’s blood is “cross matched” with their donor’s-before it is infused- to make sure that the blood will not produce a reaction in the recipient.

Furthermore, when I looked at the diet that was recommended for my own blood type, it was a diet that I had rejected years before, as a diet that made me sick and get recurrent sinusitis.

Over the years, I have watched some of my patients try this diet. Most give it up after a few weeks as not being for them. I would estimate that between 5% and 10% of my patients who have tried the diet do find that it helps them. But I’m not sure if the benefit comes the food they are eating, or rather the food they have stopped eating, in order to accomplish the diet. In other words, for some people, stopping dairy, sugar, and eggs will lead to an improvement in their health. These people might attribute the benefit to following the blood type diet, rather than realizing that they were allergic or senstive to the sugar, dairy, and eggs.

I was very happy to find an article in the medical literature addressing the blood type diet. In this article, they searched over 1400 references and they concluded that “No evidence currently exists to validate the purported health benefits of blood type diets.”

Another article was also published looking at the blood type diet and cardio-metabolic risk factors and concluded that “the findings do not support the ‘Blood-Type’ diet hypothesis.”

And so in summary, the blood type diet book provided significant financial success for the publisher and the author. However, my own practice and the medical literature, shows that it provides no benefit to patients’ health.

I was recently delighted to see that my colleague and friend Michael Greger had put together all the data on the blood type diet, into one of his five-minute brilliant video summaries. You can watch it below.

In addition he wrote a summary article called “Blood Type Diet Perceived as “Crass Fraud”. You can read it here.

Drop me a note on Twitter or Facebook let me know if you’ve tried the blood type diet, and what your success has been. What are your thoughts about this diet?

Watch Dr Gregor’s excellent video here.

References:

Blood type diets lack supporting evidence: a systematic review.

ABO genotype, ‘blood-type’ diet and cardiometabolic risk factors.

Blood Type Diet Debunked

Image Credit: Zappy’s Technology Solution /flickr


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Pharmacogenetics – What is It and Why You Need to Know!

Changing the Future of Health Care

When the human genetic code was cracked about 10 years ago,it brought with it the expectation of immediate application to human disease. Pronouncements that there would soon be a cure for cancer and heart diseaes, now that we knew the genes causing them were everywhere.

Integrative doctors advised a cautionary approach to the expectation that one gene can cause disease. We reminded our patients that any given disease is not caused by one gene. That there is no such thing as a “cancer gene” or a “heart disease gene.” That was not explained to us by the researchers who cracked the genetic code.

Over the last 10 years, it has come to public knowledge that genes do not necessarily have to express themselves. Integrative doctors have brought to our patients’ attention that genes are turned on or off by our environment. Our environment includes the food we eat, the nutritional supplements we take, the thoughts we have, the exercise we do. The science studying how genes are impacted by outside environmental influences is called Epigenetics. Epi means “above the gene”, and reflects our recognition that many factors affect the expression of our genes.

As most of my readers and patients know, I wrote a book about vitamin D several years ago. Vitamin D is one of mother nature’s strongest epigenetic molecules. It is not really a vitamin at all, but a type of hormone. Vitamin D is known to talk to over 250 and some say over 1000 genes directly. Vitamin D deficiency is associated with over 17 types of cancer. Men with significant vitamin D deficiency have a 200% higher risk of heart attack than men with a normal vitamin D level. That is the power of epigenetics.

And so, in spite of our disappointment that one gene does not cause one disease, several new genetic tests are becoming available that have immediate clinical application to daily medical care. One of the most powerful of these applications is in the field of Pharmacogenetics.

[Read more…]

Functional Medicine Now at the Cleveland Clinic!

By Soram Khalsa, M.D.

The Cleveland Clinic
The Cleveland Clinic

I am delighted to announce to my readers and patients that the world-famous Cleveland Clinic has opened a Center for Functional Medicine in Cleveland Ohio. My longtime friend and colleague Mark Hyman, M.D. is the director of the center. One of the patients who recently received tremendous benefit from the center, has already created an endowed chair for the center, which Mark Hyman sits in.

As most of my patients and readers know, functional medicine and integrative medicine are essentially synonymous.

The term functional medicine emphasizes that the goal of the physician is to restore proper organ function and a proper relationship of balance between all the organs in the body. This allows the patient to be brought back to health. As is commonly said functional medicine clinicians “think and link” instead of “naming and blaming”.

Remember that there is a weblike interaction between all the organs in the body. It is essential for a physician to look at the interactions between the different organ systems. Unfortunately, conventional medicine has broken organs into “silos”, where the doctor only knows about his or her silo. Attention is not paid to the interaction of that one organ system and the other systems of the body.

In creating this new Center, the Cleveland clinic is the first academic medical center in the United States to embrace functional medicine. Four research projects have already been started, comparing standard treatment for asthma, inflammatory bowel disease, type II diabetes, and migraine with functional medicine treatment. The results will be published in a major medical journal when the studies are finished. [Read more…]

Dr. Khalsa’s Just Back From My Conference on the “Omics” Revolution

I am just back from Austin Texas, where I attended the annual international conference sponsored by the Institute of Functional Medicine. As I’ve told you many times in my writings and in my lectures, functional medicine places an emphasis on how our organs function, and how to improve our organ function to lead to better health. This is of necessity includes the use of diet, lifestyle, and nutrition to improve organ function.

This year the conference was titled the Omics” Revolution: Nature and Nurture.

Genomics is the study of our genes and how they express themselves to contribute to making us who we are. The function of the genes is to make proteins which then create our metabolism, which detemines our health and even we are finding, our mental makeup.

The study of the proteins of the body and how they make us into who we are is called Proteomics.

These proteins then create our metabolism. The study of how these proteins interface with our metabolism to create who we are is called Metabolomics. Our metabolism then cretes how we look, how we digest our food, whether we are fat or skinny, and all aspects of our health.

This conference emphasized, more than ever, that our genes are “Not written in stone.” We are now learning that our diet, our lifestyle, our thought patterns and our emotional patterns are able to directly impact our genes and thereby their expression of proteins which turn into our metabolism which creates who we are. [Read more…]

Do You Eat a Lot of Cooked Food? Why Adding More Raw Foods to Your Diet is a Smart Move

Asking most people whether they eat a lot of cooked food may sound like a silly question. After all, we’re conditioned to cook all of our meat thoroughly to avoid bacteria and parasites, and even our dairy products and juices are pasteurized.

For many, raw food in their diet consists of an occasional salad or piece of fruit, as even most veggies on Americans’ dinner plates are of the cooked variety.

So what’s the problem, you may now be wondering?

Raw plant and animal foods (such as raw milk) are loaded with beneficial enzymes for your body. (Enzymes are actually special proteins that act as catalysts for the chemical reactions that occur to keep your body functioning.) However, enzymes begin to be destroyed at temperatures above 110-115 degrees. So if your food is cooked, pasteurized or processed, it will contain no enzymes whatsoever.

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