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THE BEST DIET: Low Carb, Low Calorie or Low Fat-CURRENT CONTROVERSY!

Jennifer AdvancedMolecularLabs

Posted on September 21 2021

 

By Steve Blechman

 

A report appeared on Wednesday, December 18th, 2019 in the prestigious New England Journal of Medicine that nearly half of American adults will be obese within a decade. The report was led by the scientists at Harvard University and George Washington University. The research predicts that by 2030, about 50% of U.S. adults will be obese. The Centers for Disease control and prevention says that 40% of U.S. adults are obese today.

Obesity is a global pandemic and a major health concern! So many people are confused today which diet is best for weight loss and fat loss: low carb, low calorie or low fat.

A most recent article was published in the American Journal of Clinical Nutrition September 13th, 2021 entitled, “The Carbohydrate-Insulin Model: A Physiological Perspective on The Obesity Pandemic.”

The article says, “According to a commonly held view, the obesity pandemic is caused by overconsumption of modern, highly palatable, energy-dense processed foods, exacerbated by a sedentary lifestyle. However, obesity rates remain at historic highs, despite a persistent focus on eating less and moving more, as guided by the energy balance model (EBM). This public health failure may arise from a fundamental limitation of the EBM itself. Conceptualizing obesity as a disorder of energy balance restates a principle of physics without considering the biological mechanisms that promote weight gain. An alternative paradigm, the carbohydrate-insulin model (CIM), proposes a reversal of causal direction. According to the CIM, increasing fat deposition in the body – resulting from the hormonal responses to a high-glycemic-load diet – drives positive energy balance. The CIM provides a conceptual framework with testable hypotheses for how various modifiable factors influence energy balance and fat storage. Rigorous research is needed to compare the validity of these 2 models, which have substantially different implications for obesity management, and to generate new models that best encompass the evidence.”

A breakthrough, long-term diet study was published in the American Heart Association Journal Circulation on measuring body fat! This diet study used magnetic resonance imaging (MRI) technology for the first time, measuring changes in body and organ fat during 18 months on a Mediterranean/low-carb diet, with and without moderate physical exercise. MRI is a diagnostic technique that produces computerized images of organs and internal body tissues using a magnetic field and radio waves. This is the best approach to date for measuring body fat, compared to weighing people as a result of diet and exercise. The scale, skinfold calipers or underwater weighing are not giving you the whole picture!

The research was conducted between Ben-Gurion University of the Negev and Harvard University. The research group was led by Drs. Iris Shai, Yftach Gepner, Ilan Shelaf and Dan Schwarzfuchs from Ben-Gurion University. Dr. Meir Stampfer was also a lead author for the study, and is from the prestigious Harvard University. Dr. Stampfer is a well-known authority on nutrition and obesity. The study analyzed the implementation of positive dietary changes and how this could help in reducing body fat, particularly visceral (abdominal) body fat.

The Mediterranean low-carb diet was significantly superior to low-fat diet in decreasing fat storage, including visceral (deep abdominal) liver and heart fat. High visceral fat has been shown to increase metabolic syndrome, inflammation, cardiovascular disease and diabetes. Losing deep subcutaneous visceral fat, as well as haptic (liver) fat, was associated with improved insulin sensitivity and improved lipid profile.

The low-carb Mediterranean diet was more effective than a low-fat diet in eliminating fat storage. Previous studies have shown that a low-carb Mediterranean diet may be an effective alternative to low-fat diets. It has a more favorable effect on lipids (with low-carb diet) and glycemic control (with Mediterranean diet).

In a groundbreaking, two-year dietary intervention study published in the New England Journal of Medicine, researchers found that the Mediterranean and low-carb diet was an effective alternative to weight loss. It appears to be just as safe, metabolically healthier and more effective compared to a low-fat diet. Consumption of monounsaturated fats (extra-virgin olive oil and nuts) is thought to improve insulin sensitivity, which may explain the favorable effect on blood glucose and insulin levels. Research has shown that nut consumption can enhance weight loss and weight gain (N Engl J Med, 2008).

People who strictly follow the Mediterranean diet tend to have a lower body mass index (BMI), which is a measure of the proportion of weight to height and waist circumference – according to a large population study led by Simona Bertoli from the Nutritional Research Center in Milan, Italy. The Mediterranean diet is high in fish, seafood, antioxidant-rich vegetables, red wine and berries rich in polyphenols, beans, lentils, nuts, legumes and extra-virgin-olive oil (EVOO) that are rich in healthy monounsaturated and polyunsaturated fats and low in saturated fats. Extra-virgin olive oil contains a polyphenol called oleuropein and can increase brown fat thermogenesis.

Brown fat is a special kind of fat cell that generates heat and helps regulate bodyweight and energy expenditure. The body has two forms of fat – white fat and brown fat. Brown fat burns calories. The more brown fat you have, the more calories you burn. The capability of harnessing one’s one brown fat for fat burning is revolutionary! The ability to get lean by producing extra brown fat and enhancing and activating existing brown fat represents a promising way to burn fat. Several landmark discoveries and approaches to this are being explored at major research centers and universities worldwide, with great excitement. Brown fat research is a hot topic today!

The Thermo Heat® Weight Loss Revolution by Michael Rudolph, Ph.D. provides a calorie-controlled low-carb Mediterranean diet, 30-day meal plan and exercise program. It says that you should limit yourself to 100 grams of carbohydrates per day, or less. Processed food and sugar is off the table! The Thermo Heat® Weight Loss Revolution stresses foods high in monounsaturated and omega-3 polyunsaturated fatty acids. It also recommends thermogenic brown fat-activating herbs and spices instead of salt to flavor food such as garlic, onion, mustard and chili pepper (capsaicin) to name a few. The American Heart Association released a press release on November 9, 2020, which said: “Individuals who consume chili pepper may live longer and may have a significantly reduced risk of dying from cardiovascular disease or cancer, according to preliminary research presented at the American Heart Association’s Scientific Sessions 2020. The meeting was a premier global exchange of the latest scientific advancements, research and evidence-based clinical practice updates in cardiovascular science for health care worldwide.” The meeting was held virtually on November 13, 2020.

Monounsaturated fats are more thermogenic than saturated fats found in high-fat dairy and red meat. Because of ease of compliance, The ThermoHeat® Weight Loss Revolution Mediterranean diet makes it easy to follow even when dining out. One or two glasses of polyphenol-rich red wine (not white wine, or any other alcoholic beverages) per day can have positive health benefits on the Mediterranean diet. Studies show that olive oil and certain spices can enhance brown fat and increase thermogenesis. A number of studies have shown that healthy fats from nuts, olive oil and fish, found predominantly in Italian, Greek, and Turkish cuisine, have health benefits in the prevention of heart disease, type 2 diabetes, and obesity. Fish oil and omega-3 fats can decrease bodyweight gain and fat accumulation by increasing thermogenesis and energy expenditure.

For more authoritative information, see The Thermo Heat® Weight Loss Revolution by Michael J. Rudolph, Ph.D., including the foreword by Daniel L. Friedman, MD and Eugene B. Friedman, MD. You can click the link to order on Amazon here. The Thermo Heat® Weight Loss Revolution is a groundbreaking scientific plan based on research involving brown fat (BAT) and offers its readers a brown fat, thermogenic and brown fat-activating diet, nutrition, supplement(s) and exercise program. You can also get a free PDF version here.

 

©Published by Advanced Research Media, Inc. 2021

©Reprinted with permission from Advanced Research Media, Inc.

 



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