Tuesday, April 23, 2013
CHAINS OF FAT
Medium chain fatty acids, also called medium chain triglycerides,
are different than other fats. They are small and able to penetrate cell
membranes easily without requiring significant help from additional
proteins and enzymes for uptake and energy utilization. They are
preferentially burnt as fuel over other fats. They are digested and absorbed into the bloodstream much more efficiently than larger fatty acids so they can then travel into the liver for immediate conversion into energy, rather than to storage as fat. So how do you get them? Many supplement companies offer MCFA or MCT’s, often advertised as a great source of fat fuel during long term athletic activities. Natural food sources are limited but coconut oil and coconut milk are your best bets!
Friday, April 19, 2013
When performed properly, the rhythmic contractions of the abdominal blood vessels during inhaling and exhaling help to circulate blood through the body, enhancing oxygen uptake and metabolic rate. As you inhale, your diaphragm expands and squeezes the blood out of your internal organs and blood vessels. Then as you exhale, the diaphragm relaxes as new blood rushes in. So as a simple method of boosting the metabolism, focus on deep breathing from the stomach and not just during a stretch or exercise routine but also while you’re
driving in your car or sitting at your desk. Try this: inhale slowly through your nose, hold for a 1 count, then ex-hale through your mouth. The breath should originate from the back of the throat and finish from deep inside the stomach. Once you’ve practiced and perfected this form of breathing, it can become a natural mechanism for boosting your metabolism.
Have a great weekend!
Thursday, April 18, 2013
Vegetable oil, that is. How can an oil that comes from a vegetable, such
as corn based oils, sunflower oil, sesame oil, soybean oil, safflower oil and
canola oil be dangerous for our bodies? It’s because of the way the oils must
be extracted from the vegetable. This process occurs in factories where the
oil-containing seeds are heated to enormous temperatures under massive
pressures while being exposed to heavy amounts of light and oxygen. Add in
the toxin-containing extraction chemicals and pesticide concentrating com-pounds and the results is an oil with a high amount of free radicals and dam-aged or destroyed cholesterols and vitamins which are non-beneficial for the body. Free radicals damage the cells and slow cell metabolism. In contrast,
an oil such as extra virgin olive oil is produced by crushing olives between
two stone rollers – a relatively non-stressful process. In addition to extraction, many of the vegetable oils undergo hydrogenation, a process in which an oil that would normally be a liquid at room temperature is converted to a solid. This is accomplished by mixing the oil with metal particles, hydrogen gas, emulsifiers, starch and bleach. This process, applied to margarine and shortenings, makes these fats even more dangerous than the vegetable oils. Hydrogenation results in the formation of trans fats, a toxic and metabolically un-usable fat that can build up in the body and significantly increase the risk of cancer, heart disease and other metabolically damaging conditions. You’ll find these type of fats in cream cheese, peanut butter, shortening and other solid spreadable fats. These “partially hydrogenated” fats are used to give food a longer shelf life and preserve the flavor. Hydrogenation also blocks the body from being able to actually use the fatty acids as energy which makes them end up on your waistline. Extra virgin olive oil, coconut oil and flax seed oil are three of the best oils you can use if you want to consume fats but avoid the potential cell damage.
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