For years, obesity has been a raging pandemic affecting both the developed and developing world. With the increased global availability of unhealthy, nutrient-poor convenience and processed foods, it’s no real surprise that we’ve been piling on the kilos. As a result, researchers have been hard at work to find sustainable weight interventions.
Many minds were blown when Harvard research indicated that certain gut bacteria activate dormant genes linked to weight control. The preliminary findings showed that good bacteria, fed with vegetable fibre, can even be slimming enough to mimic the effects of gastric bypass surgery. Gut issues and bad bacteria were identified as the leading cause of excessive weight in the individuals studied.
The cost of sugary comforts
Over the course of the ongoing Covid-19 pandemic and ensuing lockdowns, many people have continually complained about increased food intake, predominantly ‘comfort foods’ that are high in carbs and simple sugars (consider all those early-lockdown banana bread). The inability to stop this cycle arises from complex biochemical processes that do not allow us to make a simple decision to stop. Any food that is high in carbohydrates (high glycaemic load) will produce a sharp spike in our blood glucose levels. In order to adjust for this rapid increase, our body releases the hormone insulin into the bloodstream. Insulin then lowers the blood glucose levels by storing it in the form of fat. Every time we eat a meal high in carbohydrates – such as a sandwich, chips or chocolate – our insulin levels shoot up to manage the high blood sugar and convert it into fat.
This story is from the Dec 2020/Mar 2021 – Issue 35 edition of A2 Aesthetic and Anti-Ageing Magazine.
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This story is from the Dec 2020/Mar 2021 – Issue 35 edition of A2 Aesthetic and Anti-Ageing Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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