Lose Stomach Fat For Good

Fructose (High Fructose Corn Syrup or Sucrose)

Did you know that almost every product you can find in the local supermarket has fructose in it? Did you know that this is now considered poison? Invented by Japanese and introduced to the United States in 1975, fructose has become the real culprit for obesity.

Due to the 1982 revised dietary guidelines, fat was taken out of our food and replaced with fructose. This stabilized the prices of food/sugar in America, because it was so inexpensive.

Fructose made the unpalatable low-fat food taste good again.

Fructose:

• Fails to suppress the hunger hormone, ghrelin.
• Suppresses the hormones that make you feel satisfied after eating.
• 30% of amount ingested is converted into deadly triglycerides.
• Is treated differently in the liver. Most of the glucose consumed is used to provide energy for cells, but 20% ends up in the liver. All of the fructose gets broken down in the liver, as the body sees it as poison just like alcohol.
• Causes insulin resistance, metabolic syndrome, diabetes, and obesity.
• Produces too much uric acid, which causes gout and hypertension.

Check your ingredients for HFCS and sucrose if you want to prevent major health complications.

Carbohydrates

Studies indicate that carbohydrate consumption is biggest influence of obesity and heart disease today. When someone eats fatty foods, the fat is stored easily, but it is also burned off quickly. Unlike fats, carbs are converted into the deadliest fats of all, which are not disposed of easily.

Blood glucose levels rise from carb consumption, and insulin is subsequently released to energize the cells with the carbs. Leftovers are used as stored energy by the liver, known as glycogen. When the liver gets backed up, from eating too much, the end product is a triglyceride, a deadly fatty acid that comes from vLDL.

There is no doubt by anyone that excess triglycerides are a clear indication of obesity and heart disease. Triglycerides are the deadly fatty acids that harden your arteries and build plaque within them.

After chronic carb intake, your body tries to predict how much insulin to release. Too much insulin is released which then drives blood glucose to dangerously low levels. Your brain needs a 30-40% sugar level to function properly. Excess insulin also stops leptin from communicating with your brain to tell it you're full.

This dangerous path begins with insulin resistance, follows with metabolic syndrome, and ends up as type 2 diabetes. Low blood glucose causes carb cravings, because the brain needs energy and leptin isn't working properly. A vicious cycle results causing people to have a "sweeth tooth" or "carb cravings". Other symptoms of insulin resistance include: depression, anxiety, inability to sleep well, poor thinking ability, memory loss, and constant fatigue.

Even complex carbs like whole wheat bread and brown rice cause blood sugars to rise. Fructose is indeed a carb that needed its own special attention, for its ability to produce much higher amounts of triglycerides.

Food Lacking Fiber

The consequences of carbs (especially fructose) can be repelled with fiber. Fiber, however, has been removed from just about everything to ease the cooking and eating processes. Foods without fiber were easier to freeze and lasted longer.

Fiber counteracts all carbs and is the most effective weapon against obesity, along with omega-3. Fruit juice is bad while fruits are harmless, simply because fruits have fiber and juice doe not. 100-300 grams of fiber per day used to be taken in by people, now only 12.

Too Much Omega-6 (Polyunsaturated Fat)

Bigger profits are received from selling grains, not meats, fish, nuts, or dairy. It is possible that for this reason Americans are being deceived when told to avoid a high-fat diet.

Consuming large amounts of protein is shown to also stimulate an insulinic response, just like carbs. If we are left to choose a high-fat diet, which fats do we consume?

Why did we shift away from animal/saturated fat in the 1920's? The food industry learned how to partially-hydrogenate oils in 1911. PUFAs, trans fats, and hydrogenated oils replaced saturated and monounsaturated fats from then on.

The essential fatty acids omega-6 and omega-3 make up most of a polyunsaturated fat. When foods like vegetable oils are consumed, way too much omega 6 is taken in. Omega 3 and omega 6 conflict and too much omega 6 blocks omega 3 from functioning: a major health issue.

A high polyunsaturated fat diet has been suggested to be a leading cause of heart disease. Omega-6 should not exceed 4 times the amount of omega-3 taken in.

Trans Fats (Hydrogenated Oils)

Not saturated or unsaturated, a trans fat is partially hydrogenated. Deep fried foods are loaded in trans fats, but also margarine and it was popular for decades. Trans fats worked as cheap and easy hardening agents and gave a way to extend shelf-life.

Trans fats mainly exist in only fast food and some junk foods, because they have been known for a long time to lead to heart disease and obesity.