LEPTIN RESISTANCE
(via Dr. Kessinger)
For years Americans have been gaining weight because we have been told that fat is no good for us to eat and that we should have low fat diets. Because of this erroneous advice, we have made our bodies into glucose-based burning metabolisms when we are supposed to have fat-based burning metabolisms. Glucose-based metabolisms are for sudden bursts of energy and fat-based burning metabolisms are the preferred method by the body. Fat-based metabolisms are more efficient and healthy.
Leptin is a fat hormone that tells your brain to eat and it also tells your brain when to stop eating. Leptin is responsible for fat deposition. Experiments have shown that mice with low Leptin levels are obese and hungry. A few years ago, the pharmaceutical industry was enthusiastic to start to produce Leptin in the attempt to help people lose weight. What they found was that obese human beings had elevated Leptin. This sounds contradictory. What has happened is that Leptin has lost its ability to function well – this is called “Leptin Resistance.” When a person becomes Leptin resistant, it takes more and more Leptin to tell the brain it is satisfied and that you don’t need more food. Therefore, it takes more and more food to feel satisfied. The brain, not hearing Leptin, frantically signals for more and more fat to be stored. Since Leptin is made by fat cells, you have to make more and more fat to produce enough Leptin to finally get its message across to the brain to stop being hungry and stop storing fat.
The foods to trigger Leptin resistance are exactly the foods that the Federal government has told us should be the foundation of the food pyramid, such as breads, grains, cereal, pasta and starchy vegetables. These starchy foods lead to higher blood sugar levels and the inability of insulin to function properly, which is also known as insulin resistance or dysinsulinism. We now find ourselves in a position whereby our bodies are aging more rapidly because high blood sugar levels are the hallmark of aging. When sugar combines with proteins in your body (glycation), it triggers chemical reactions that can promote free radicals which are unstable oxygen molecules that can damage cells. The objective of our diet is to burn fat for energy. Good fat burns Leptin. Eating fat does not make you fat or unhealthy. Not being able to burn fat does. Good fat lowers Leptin levels. Leptin resistance desensitizes your taste buds to sugar and makes you crave more sweet foods.
Sugar that isn’t burned is made into saturated fat which is resistant to burning. It is stored as fat and produces even more Leptin in response to sugar which worsens Leptin resistance. Grain fed animals produce more saturated fat than normal. If you are eating sugar (or foods that turn into sugar) and fat together, the body will burn the sugar and store the fat. A great example of this is buttered toast.
There are many different types of fats – there are fats that are good for you and fats that are bad for you.
Polyunsaturated fat is liquid at room temperature. Examples of this are vegetable oils, which containOmega-6 fatty acids, such as soy, sesame, safflower, corn and peanut oils. Other examples are Omega-3 polyunsaturated oils such as fish oils. All unsaturated fats are unstable and easily oxidized and can easily promote free radical formation. Frying polyunsaturated oils in a pan accelerates the formation of free radicals. Asian restaurants use soy oil because it is inexpensive. Trans-fats and hydrogenated fats are particularly unhealthy and should be avoided completely.
Saturated fats are hard at room temperature. Saturated fats are found in grain fed animals, meat, lamb and dairy products (milk, cheese, lard and butter). Coconut oil is also a saturated fat. Consider the fat in grain fed animals as second generation carbohydrates. Saturated fats may promote heart disease and insulin resistance. Most of the fat stored in your body is saturated fat.
Monounsaturated fats are the omega-9. Examples of these are olive oil and avocado and nuts. It is considered to be part of the Mediterranean diet and it is considered to decrease the risk of heart dis-ease and some cancers and we would therefore like you to use olive oil or avocado or canola oil.
Essential fatty acids are polyunsaturated fats that cannot be produced by the body. Examples of these are omega-3 fatty acids and things like DHA and EPA. DHA has been shown to decrease depression. Today’s modern diet is high in omega-6 and this throws off the balance of omega-6 to omega-3 fatty acids. We used to have a ratio of 5:1 of omega-6 to omega-3 and today we have a ratio of 24:1 in the average American diet. Omega-3 fats help improve insulin and Leptin sensitivity. Flax does not contain EPA or DHA, but does contain alpha linoleic acid which can be converted to EPA or DHA, but many of us do not have the enzymes necessary to promote this conversion.
The objective of our diet is to restore Leptin sensitivity. Once Leptin sensitivity is restored, your cells will also become more sensitized to hormones, such as insulin, IGF1 which is instrumental in muscle development.
The diet will be divided into essentially two different levels. Level 1 will last 3 weeks and will teach your metabolism to burn fat instead of sugar. During this time you will have no starchy or sugary carbohydrates and will eat foods high in good fat and vegetables that are high in fiber. Individual supplement programs will be based upon biochemical individuality. In level 2, you will be allowed to have some of the starchy and sugary foods introduced into your diet but will be limited based upon your sensitivity to Leptin levels.
We will emphasize the need to stick to the diet because when sugar reacts with protein in your body it affects protein. Sugar damaged proteins are called advanced glycation end products, a.k.a. AGES for short. These end products promote inflammation and glycation is the major reason that diabetics tend to look older than non-diabetics. Glycation has been linked to abnormal structure of nerve cells and can eventually lead to Alzheimer’s.
I’d like to share a few new thoughts with you about your new diet. Fats make food taste great and fats make you feel satiated. On this diet you will be allowed to have up to 4 oz. of red wine daily. We will not be looking at carbohydrates in the realm of simple vs. complex, but rather carbohydrates containing high fiber vs. carbohydrates containing low fiber. Fiber cannot be broken down in to sugar. Non fiber carbohydrates create a huge surge of Leptin and insulin. You must eliminate or drastically reduce beef, lamb and pork for the first 3 weeks unless it is not grain fed. Feedlots fatten up cattle before slaughter with simple carbohydrates. Almond butter and cashew butter will be fine. You may have protein shakes with your breakfast. Your major sources of protein will be meat, fish, poultry and dairy. For the first 3 weeks, you are allowed only foods on the “A” list. The “B” list contains foods that you can have on an occasional basis when you are at level 2. Avoid all foods on the “C” list.
(via Dr. Kessinger)
For years Americans have been gaining weight because we have been told that fat is no good for us to eat and that we should have low fat diets. Because of this erroneous advice, we have made our bodies into glucose-based burning metabolisms when we are supposed to have fat-based burning metabolisms. Glucose-based metabolisms are for sudden bursts of energy and fat-based burning metabolisms are the preferred method by the body. Fat-based metabolisms are more efficient and healthy.
Leptin is a fat hormone that tells your brain to eat and it also tells your brain when to stop eating. Leptin is responsible for fat deposition. Experiments have shown that mice with low Leptin levels are obese and hungry. A few years ago, the pharmaceutical industry was enthusiastic to start to produce Leptin in the attempt to help people lose weight. What they found was that obese human beings had elevated Leptin. This sounds contradictory. What has happened is that Leptin has lost its ability to function well – this is called “Leptin Resistance.” When a person becomes Leptin resistant, it takes more and more Leptin to tell the brain it is satisfied and that you don’t need more food. Therefore, it takes more and more food to feel satisfied. The brain, not hearing Leptin, frantically signals for more and more fat to be stored. Since Leptin is made by fat cells, you have to make more and more fat to produce enough Leptin to finally get its message across to the brain to stop being hungry and stop storing fat.
The foods to trigger Leptin resistance are exactly the foods that the Federal government has told us should be the foundation of the food pyramid, such as breads, grains, cereal, pasta and starchy vegetables. These starchy foods lead to higher blood sugar levels and the inability of insulin to function properly, which is also known as insulin resistance or dysinsulinism. We now find ourselves in a position whereby our bodies are aging more rapidly because high blood sugar levels are the hallmark of aging. When sugar combines with proteins in your body (glycation), it triggers chemical reactions that can promote free radicals which are unstable oxygen molecules that can damage cells. The objective of our diet is to burn fat for energy. Good fat burns Leptin. Eating fat does not make you fat or unhealthy. Not being able to burn fat does. Good fat lowers Leptin levels. Leptin resistance desensitizes your taste buds to sugar and makes you crave more sweet foods.
Sugar that isn’t burned is made into saturated fat which is resistant to burning. It is stored as fat and produces even more Leptin in response to sugar which worsens Leptin resistance. Grain fed animals produce more saturated fat than normal. If you are eating sugar (or foods that turn into sugar) and fat together, the body will burn the sugar and store the fat. A great example of this is buttered toast.
There are many different types of fats – there are fats that are good for you and fats that are bad for you.
Polyunsaturated fat is liquid at room temperature. Examples of this are vegetable oils, which containOmega-6 fatty acids, such as soy, sesame, safflower, corn and peanut oils. Other examples are Omega-3 polyunsaturated oils such as fish oils. All unsaturated fats are unstable and easily oxidized and can easily promote free radical formation. Frying polyunsaturated oils in a pan accelerates the formation of free radicals. Asian restaurants use soy oil because it is inexpensive. Trans-fats and hydrogenated fats are particularly unhealthy and should be avoided completely.
Saturated fats are hard at room temperature. Saturated fats are found in grain fed animals, meat, lamb and dairy products (milk, cheese, lard and butter). Coconut oil is also a saturated fat. Consider the fat in grain fed animals as second generation carbohydrates. Saturated fats may promote heart disease and insulin resistance. Most of the fat stored in your body is saturated fat.
Monounsaturated fats are the omega-9. Examples of these are olive oil and avocado and nuts. It is considered to be part of the Mediterranean diet and it is considered to decrease the risk of heart dis-ease and some cancers and we would therefore like you to use olive oil or avocado or canola oil.
Essential fatty acids are polyunsaturated fats that cannot be produced by the body. Examples of these are omega-3 fatty acids and things like DHA and EPA. DHA has been shown to decrease depression. Today’s modern diet is high in omega-6 and this throws off the balance of omega-6 to omega-3 fatty acids. We used to have a ratio of 5:1 of omega-6 to omega-3 and today we have a ratio of 24:1 in the average American diet. Omega-3 fats help improve insulin and Leptin sensitivity. Flax does not contain EPA or DHA, but does contain alpha linoleic acid which can be converted to EPA or DHA, but many of us do not have the enzymes necessary to promote this conversion.
The objective of our diet is to restore Leptin sensitivity. Once Leptin sensitivity is restored, your cells will also become more sensitized to hormones, such as insulin, IGF1 which is instrumental in muscle development.
The diet will be divided into essentially two different levels. Level 1 will last 3 weeks and will teach your metabolism to burn fat instead of sugar. During this time you will have no starchy or sugary carbohydrates and will eat foods high in good fat and vegetables that are high in fiber. Individual supplement programs will be based upon biochemical individuality. In level 2, you will be allowed to have some of the starchy and sugary foods introduced into your diet but will be limited based upon your sensitivity to Leptin levels.
We will emphasize the need to stick to the diet because when sugar reacts with protein in your body it affects protein. Sugar damaged proteins are called advanced glycation end products, a.k.a. AGES for short. These end products promote inflammation and glycation is the major reason that diabetics tend to look older than non-diabetics. Glycation has been linked to abnormal structure of nerve cells and can eventually lead to Alzheimer’s.
I’d like to share a few new thoughts with you about your new diet. Fats make food taste great and fats make you feel satiated. On this diet you will be allowed to have up to 4 oz. of red wine daily. We will not be looking at carbohydrates in the realm of simple vs. complex, but rather carbohydrates containing high fiber vs. carbohydrates containing low fiber. Fiber cannot be broken down in to sugar. Non fiber carbohydrates create a huge surge of Leptin and insulin. You must eliminate or drastically reduce beef, lamb and pork for the first 3 weeks unless it is not grain fed. Feedlots fatten up cattle before slaughter with simple carbohydrates. Almond butter and cashew butter will be fine. You may have protein shakes with your breakfast. Your major sources of protein will be meat, fish, poultry and dairy. For the first 3 weeks, you are allowed only foods on the “A” list. The “B” list contains foods that you can have on an occasional basis when you are at level 2. Avoid all foods on the “C” list.
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