Newly developing diet pill will offer a brand new weight loss technique by reducing the size of stomach, which is currently being done by bypass surgery.
‘Gastric banding’ and ‘stomach stapling’ are surgeries reducing stomach size. These are the most effective weight loss treatments, but they have adverse side effects and are complicated. For example, 1 out of 100 bypass patients die within 12 months after surgery. Most of patients have difficulties with dense food, they need to chew it properly and eat slowly to avoid stomach discomfort.
The new pills will have the same efficiency in stomach size reduction as surgeries, but it will be much safer, easy to implement and with less side effects.
While eating, stomach relaxes muscular wall and expands to digest food. Muscular wall is found to have P2Y1 and P2Y11 receptor proteins, they get signals from nerve cells and control gut wall size. The new pill will block receptor cells to prevent gut expanding. This means that one may eat very little and take a pill to feel full.
Dr Brian King from University College London said: "This would be a brand new approach to weight control. At present, the most successful way to help obese patients lose weight is gastric banding or stomach stapling, both of which reduce the maximum volume of the stomach. But these are also tricky surgical procedures, not without attendant risks. A pill that could replace this surgery, yet have the same effect, might be a useful alternative."
Scientists from University College London are currently working on the pill that introduces a brand new approach to weight loss.
вторник, 28 декабря 2010 г.
пятница, 24 декабря 2010 г.
Optimum Nutrition: Cooked or Raw?
Which is better: cooked food or raw? Taking nothing for granted or gospel, I set out to find out for myself the answer to this important question.
First, I asked, what is meant by "raw food" and what is meant by "cooked food?" One cannot simply say that raw is uncooked, for there are raw food "cookbooks." Nor is cooking simply the application of heat through boiling, baking, or frying, as I soon discovered. Ripening itself is one form of natural cooking; others are described later. Second, I wondered, what did my ancestors eat? And was it raw or cooked? Third, I questioned, how do enzymes in foods affect digestion and health? Fourth, I attempted to sum it up, is there an advantage to cooking?
The answers weren't as simple as one might suspect, however. The answers to these questions combine in interesting ways, and open up other questions in their answering.
To begin with the second question: Our most primitive ancestors, those who lived several million years ago, most likely ate raw food. The majority of what they ate was animal protein: muscle meats, organ meats, eggs, and insects.
Present day examples of peoples who primarily eat raw animal protein include the Inuit of the far North and the Masai of Africa. Both groups are known for their health and freedom from disease, although in fairness there are many other lifestyle differences between these cultures and our own.
Research done by Dr. Pottenger in the mid-twentieth century revealed that raw meat and milk contained enzymes necessary for digestion. He showed that heat deactivated their enzymes (www.westonaprice.org). His conclusion was that raw meat, fish, milk and eggs provide more nutrients and are more easily digested.
This is not true of plant foods, however. Vegetables and fruits do contain enzymes -- if picked fully ripe -- but their enzymes have no function in their own digestion, although papaya, pineapple, and kiwi fruit contain enzymes that digest meat (An interesting aside � � � � � � � �" these fruits are tropical fruits that help digest and destroy, in the digestive systems of people and animals, the parasites that are found in those regions, and only incidentally digest other kinds of meat). Many plant enzymes interfere with digestion, so our bodies destroy them.
Cooked food was the preference of most of our ancestors. Archaeologists have found evidence of fire in sites occupied by hominids as far back as a million years ago, but cannot say exactly when we began to use fire to cook food.
Certainly by about ten thousand years ago, when cultivation of grains and beans -- hard foods which absolutely require cooking -- became widespread, our ancestors were regularly and routinely cooking their food.
Most current aboriginal people also cook their food; in New Zealand, for instance, I found the Maori jealously guarding natural hot pools used to cook their food.
Is there an advantage to cooking? It depends on how we cook � � � � � � � �" or, more basically, how we define cooking � � � � � � � �" and whether we are eating animals or plants. Animal cells are surrounded by a membrane. This thin membrane is easily dissolved by digestive juices, releasing the nutrients stored in the cell. Fast, high-heat cooking will toughen these membranes, thus slowing digestion and impairing nutrient uptake.
First, I asked, what is meant by "raw food" and what is meant by "cooked food?" One cannot simply say that raw is uncooked, for there are raw food "cookbooks." Nor is cooking simply the application of heat through boiling, baking, or frying, as I soon discovered. Ripening itself is one form of natural cooking; others are described later. Second, I wondered, what did my ancestors eat? And was it raw or cooked? Third, I questioned, how do enzymes in foods affect digestion and health? Fourth, I attempted to sum it up, is there an advantage to cooking?
The answers weren't as simple as one might suspect, however. The answers to these questions combine in interesting ways, and open up other questions in their answering.
To begin with the second question: Our most primitive ancestors, those who lived several million years ago, most likely ate raw food. The majority of what they ate was animal protein: muscle meats, organ meats, eggs, and insects.
Present day examples of peoples who primarily eat raw animal protein include the Inuit of the far North and the Masai of Africa. Both groups are known for their health and freedom from disease, although in fairness there are many other lifestyle differences between these cultures and our own.
Research done by Dr. Pottenger in the mid-twentieth century revealed that raw meat and milk contained enzymes necessary for digestion. He showed that heat deactivated their enzymes (www.westonaprice.org). His conclusion was that raw meat, fish, milk and eggs provide more nutrients and are more easily digested.
This is not true of plant foods, however. Vegetables and fruits do contain enzymes -- if picked fully ripe -- but their enzymes have no function in their own digestion, although papaya, pineapple, and kiwi fruit contain enzymes that digest meat (An interesting aside � � � � � � � �" these fruits are tropical fruits that help digest and destroy, in the digestive systems of people and animals, the parasites that are found in those regions, and only incidentally digest other kinds of meat). Many plant enzymes interfere with digestion, so our bodies destroy them.
Cooked food was the preference of most of our ancestors. Archaeologists have found evidence of fire in sites occupied by hominids as far back as a million years ago, but cannot say exactly when we began to use fire to cook food.
Certainly by about ten thousand years ago, when cultivation of grains and beans -- hard foods which absolutely require cooking -- became widespread, our ancestors were regularly and routinely cooking their food.
Most current aboriginal people also cook their food; in New Zealand, for instance, I found the Maori jealously guarding natural hot pools used to cook their food.
Is there an advantage to cooking? It depends on how we cook � � � � � � � �" or, more basically, how we define cooking � � � � � � � �" and whether we are eating animals or plants. Animal cells are surrounded by a membrane. This thin membrane is easily dissolved by digestive juices, releasing the nutrients stored in the cell. Fast, high-heat cooking will toughen these membranes, thus slowing digestion and impairing nutrient uptake.
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