Modern rhythms lead us to experience a chronic discrepancy between our biological clock and our everyday schedule: we are permanently “jetlagged”. A 10-year study by researchers from the university of Munich published in Current Biology (Till Roennenberg and al.) has identified a “social jetlag” typical from our contemporary societies. It results in lack of sleep, obviously, but also, and above…
- 20 October 2015
LACK OF EXERCISE LEADS TO MUSCLE LOSS AND FAT STORAGE
The benefits of exercise have been proven scientifically, and we know that physical inactivity leads to muscle loss, and an increase in the ratio of fat body mass to lean body mass. Moreover, physical inactivity mostly promotes the accumulation of fat around the abdomen, and enhances the infiltration of the adipose tissue by macrophages, thus creating an inflammatory signalization network.…
- 15 October 2015
WE ARE ILL-EQUIPPED TO DESTOCK TRANS FATS
Most trans fatty acids are the result of an industrial process designed to increase the chemical stability of a natural fat, and its shelf life, which explains why trans fats are so widely used by the food industry. Unfortunately, our organism only produces enzymes adapted to the breaking down of naturally-occurring fats… Pounds gained because of an excess of trans…
- 14 October 2015
THE MOST DANGEROUS BODY FAT IS THE ABDOMINAL FAT.
Inflated adipose cells secrete inflammatory hormones called adipokines and cytokines, and because of their location, those that make up the abdominal body fat pour these inflammatory substances and their fatty acids directly in the liver, thus increasing the danger of NASH (non alcoholic liver steatosis).
- 16 September 2015
COOKING ALTERS THE FOODS’ GLYCEMIC INDEX.
Cooking sometimes alters the glycemic index of a food: while raw carrots have an GI of 30, it rises to 85 when they are cooked! The same thing occurs with overcooked pasta or rice, which should therefore always be eaten “al dente”.
- 10 September 2015
VEGETABLE FATS ARE NOT ALL ‘GOOD’ FATS.
A common diet mistake consists in opposing animal fats, deemed ‘bad’ fats and vegetable ones, considered ‘good’, i.e. healthy, or at least healthier. As a matter of fact, some vegetable oils, such as palm oil or coconut oil, are mainly composed of saturated fatty acids, those that prevail in many animal fats (meat fat, bacon, butter), whereas fish oils contain…