_______________________
Eat More to
Weigh
Less?
__________________________
By Dr. Phil
Maffetone
When a patient
tells a health-care professional he or she eats like a bird but
still gains weight, many practitioners conjure up an image of a
giant eagle flying away with a large pig to feast on. But this
traditional view has not been shared by all.
For many years
some health-care professionals, including myself, have believed that
weight gain, specifically increased body fat, can result from eating
too little. This theory recently received a boost from an article
published in the USDA's Nutrition Insights.
Opponents argue
that it's not possible to gain body fat by eating too little, since
weight gain and loss is associated with the
"calories-in/calories-out" theory. In other words, the calories you
eat minus the calories burned in physical activity equals your
weight. Therefore, say the critics, it's impossible to eat too
little and gain weight.
_______________________
"Lower insulin levels help
the body burn fat while higher insulin levels promote fat
storage."
________________________
On the other
hand is the theory that eating too little can result in more stored
body fat, and more weight gain. This is based on the idea that
eating less slows the metabolism, and that eating more can help
stabilize blood sugar and control insulin levels. Lower insulin
levels help the body burn fat while higher insulin levels promote
fat storage.
In addition to
reducing carbohydrates, especially sugar, wheat and potatoes, the
best way to control insulin is to eat more often. Eating every two
to three hours can significantly help control insulin and burn more
body fat. Essentially, take the total food eaten in a day and divide
it into six smaller meals.
Acceptance of
these principles by the USDA and others will open the door for more
research to answer further questions about why the body stores less
fat when it is fed more often. Soon, everyone will accept the notion
that eating too little can add body fat, and the calorie-in
calorie-out theory will be out.
_________________________
Fighting
Arthritis
Naturally
__________________________
By Dr. Phil
Maffetone
With almost 50
million Americans suffering from arthritis, many are looking for
natural remedies for this painful disease.
The most common
treatment used in arthritis is aspirin and other non-steroidal
anti-inflammatory drugs (NSAIDs). However, these drugs have side
effects, some which may even ultimately worsen the joints. For
example, aspirin can increase the adverse effects of wear and tear
on the joints.
Effective
alternatives to drugs include omega-3 fats, especially from fish
oil. For those who don't want to take fish products, flaxseed oil
can be used. Other potent natural anti-inflammatory compounds from
food include the spice turmeric, garlic and ginger, citrus peel (in
particular the oil found within the skin), and uncooked sesame seed
oil, which contains sesamin. These compounds don't have side effects
and their combination can be very effective in any inflammatory
condition.
For those with
arthritis, the use of a product such as Nature's Dose
Anti-inflammatory Complex, which contains all of these
anti-inflammatory food compounds, begins with three to four capsules
with each meal, increasing to 12 to 16 capsules daily until
discomfort is reduced and joint flexibility improves. Reduce the
dose to find the level that best maintains joint
function.
_______________________
"Dietary considerations
are, like all else, somewhat individual. But there are some common
problems that should be
addressed."
________________________
Betaine
hydrochloride is another nutritional remedy that may be helpful for
those with arthritis. This natural compound improves the stomach's
normal acidity, which can help the body better utilize calcium. Most
arthritis patients don't need to take extra calcium, but many can't
utilize the calcium they do consume. This can worsen joint function.
Betaine hydrochloride can help solve this problem, and improves
digestion and absorption of other nutrients.
Sulfur may also
play an important role in joint function, and may explain the
therapeutic effects of glucosamine and chondroitin sulfates. But
other forms of sulfur may not have the side effects of these
compounds. Whey, for example, may be the best source of sulfur for
improving joint function. Onions and garlic also are great sources
of sulfur.
Dietary considerations are, like all else,
somewhat individual. But there are some common problems that should
be addressed.
First and
foremost is balanced fat consumption, specifically omega-6 and -3.
Most people eat too much omega-6 fat which can contribute to
inflammation. Sources include vegetable oils such as safflower,
corn, soy, peanut, cottonseed, and others, as well as processed
products that contain these oils.
Too much
saturated fat can also contribute to inflammation. The most
important foods to reduce are dairy products, especially milk,
cheese, cream and butter.
Trans fats
contained in hydrogenated and partially hydrogenated oils also
promote inflammation and should be strictly avoided. Read labels as
these dangerous fats are used as ingredients in many processed
foods.
Too much sugar
and other carbohydrates can also worsen inflammation. Most
significant is wheat due to the gluten content. Gluten can also
affect the immune system, causing worsening of arthritis
symptoms.
Like any other
problem, individualized treatment for arthritis is key. For this
reason, a competent health-care practitioner can be very helpful in
your efforts to controlling arthritis and its resulting
pain.
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