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The Effect of Ingested Macronutrients on Post-Meal (Postprandial) Ghrelin Response: A Critical Review
Ghrelin is a powerful orexigenic gut hormone with growth hormone releasing activity. It plays a pivotal role for long-term energy balance and short-term food intake. It is also recognized as a potent signal for meal initiation. Ghrelin levels rise sharply before feeding onset, and are strongly suppressed by food ingestion. Postprandial ghrelin response is totally macronutrient specific in normal weight subjects, but is rather independent of macronutrient composition in obese. In rodents and lean individuals, isoenergetic meals of different macronutrient content suppress ghrelin to a variable extent. Carbohydrate appears to be the most effective macronutrient for ghrelin suppression, because of its rapid absorption and insulin-secreting effect. Protein induces prolonged ghrelin suppression and is considered to be the most satiating macronutrient. Fat, on the other hand, exhibits rather weak and insufficient ghrelin-suppressing capacity. The principal mediators involved in meal-induced ghrelin regulation are glucose, insulin, gastrointestinal hormones released in the postabsorptive phase, vagal activity, gastric emptying rate, and postprandial alterations in intestinal osmolarity.
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Food Oil Fatty Acid Content List: Saturated, Monounsaturated and Polyunsaturated
These charts give the relative amounts of saturated, monounsaturated, and polyunsaturated fatty acids found in common the common food oils.
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The Biological Activities of Phenolics in Virgin Olive Oil
The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.
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Trans Fatty Acids: The Poison In Our Food Supply
By Tom Venuto
www.BurnTheFat.com
Most people are eating a poison every day without giving it a second thought. This substance can increase belly fat and consuming even small amounts (2% of total energy intake) is consistently linked to coronary heart disease. The research also says that this stuff can increase visceral fat, contribute to insulin resistance, increase risk of type 2 diabetes, increase bad cholesterol, decrease good cholesterol, trigger systemic inflammation and adversely affect almost every cell in your body.
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The One Fat You Should Be Eating In Your Diet
By Tollie Schmidt
One of the most common diet mistakes made is passing on full-fat vinaigrette in favor of fat-free salad dressing. Fat helps your body absorb the nutrients from lettuce and other vegetables and also improves satiety (which means having a salad for lunch really will keep you full until dinner). But you'll do your body the biggest favor if you opt for a dressing made with olive oil. Yes, it's high in calories and fat (120 calories and 14 grams of fat per tablespoon), but studies found it protects against heart disease. And no one is saying you should pour with abandon. Drizzling on salads, steamed vegetables, pasta, and even meats-is the appropriate method. Here's a quick lesson on which olive oil to choose and how to work it into your diet without packing on the pounds.
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What The New "Low-Carb" Study REALLY Says
By Tom Venuto, NSCA-CPT, CSCS
www.BurnTheFat.com
A news media feeding frenzy erupted recently when a new diet study broke in the New England Journal of Medicine (NEJM). Almost all the reporters got it wrong, wrong WRONG! So did most of the gloating low carb forumites and bloggers. Come to think of it, almost everyone interpreted this study wrong. Some valuable insights came out of this study, but almost everyone missed them because they were too busy believing what the news said or defending their own cherished belief systems …
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