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8/3/2019 Power Point 3 - Carbohydrates
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All contents copyright 2002-2009 by Nutrition Empowerment Systems Corp. All rights reserved.
No part of this document or the related files may be reproduced or transmitted in any form, by
any means (electronic, photocopying, recording, or otherwise) without the prior written
permission of the publisher.
2002-2009 by Nutrition Empowerment Systems Corp., All Rights Reserved worldwide under the
Berne Convention and all other applicable international, federal, state and local laws, and all rights
are reserved, including resale rights: you are not allowed to give or sell this material to anyone
else. If you received this publication from anyone other than www.bodymindnutrition.com, you've
received a pirated copy. Please contact us via e-mail at support at www.bodymindnutrition.com
and notify us of the situation, thank you for your help in maintaining this intellectual property, and
enabling the further development of this information for others to benefit from.
Please note that much of this publication is based on personal experience and anecdotal evidence.
Although the author and publisher have made every reasonable attempt to achieve completeaccuracy of the content in this Guide, they assume no responsibility for errors or omissions. Also,
you should use this information as you see fit, and at your own risk. Your particular situation may
not be exactly suited to the examples illustrated here; in fact, it's likely that they won't be the
same, and you should adjust your use of the information and recommendations accordingly.
The BodyMind
Nutrition
System TM
Nutrients
Activities
Body
Mind
Spirit
Environment
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1. Where does energy come from?
2. Do these sources have different values energetically,
in other words: can we use more than the caloric
paradigm to define what energy is, and where it
comes from?
3. How much of your energy does it take to get
energy from these sources, in other words: how does
it get absorbed and used?4. What is the immediate Body-Mind relationship &
implications when we consider any source of energy?
Gerhard Schmidt, M.D., points
out, in The Dynamics of
Nutrition, that nutrition is
concerned with the
assimilation of different levels
of energy, which increase inquality the closer they are to
sun or light energy.
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A calorie is a unit of energy.
Specifically, a calorie is the amount of energy, or heat, it takes to
raise the temperature of 1 gram of water by 1 degree Celsius (1.8
degrees Fahrenheit).
1 g Carbohydrates = 4 Calories
1 g Protein = 4 Calories
1 g Fat = 9 Calories
One calorie is equal to 4.184 joules, a common unit of energy
used in the physical sciences.
Most of us think of calories in relation to food, as in "This muffin
has 400 Calories."
NOTE: calories are determined in a lab.
Therefore, can we really apply a calorie system to the human body?
From Wikipedia, the free encyclopedia:
Metabolism is the biochemical modification of
chemical compounds in living organisms and
cells. This includes the biosynthesis of complex
organic molecules (anabolism) and their
breakdown (catabolism). Metabolism usually
consists of sequences ofenzymatic steps, alsocalled metabolic pathways. The total
metabolism are all biochemical processes of an
organism. The cell metabolism includes all
chemical processes in a cell.
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Understanding Your Body Composition
Total Weight
- Body Fat Pounds
= Lean Body Weight
1 lb of LBW (Gain) = 60-120 Extra Calories Burned / Day
Ladies (Average Gain is 2-5lbs) = 120-300+ Calories / Day
Men (Average Gain is 5-8lbs) = 300-500+ Calories / Day
Insulin sensitivity (drives both glucose and amino acids into your cells and controls allof the positive and negative eicosanoids).
Hormone production and function.
Thyroid function (your thyroid sets your BMR).
Meal frequency and food choices.
Activity level and proper pre-, during and post-exercise nutrition.
Hydration (over 70% of bodily functions take place in water - not enough water causesall your systems to slow down and unnecessary stress).
Muscle tissue (1lb = 60-120cal of metabolic energy burning capacity).
Stress (stress also can slow metabolism by placing extra strain on numerous systems;plus, many people tend to overeat when "stressed out") in its initial stages . . . whichincludes (and definitely is not limited to):
toxins
acidity
slightly increased or decreased temperature (only within the first 2o above orbelow 98.5o)
decreased sleep
not recuperating from exercise
Sufficient essential fats (omega 6 and 3), vitamins, minerals and other supplements.
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PEACE
Healing and Repair
Maximized DNA Capacity
Increased Blood Flow to
Organs
Maximized Digestive
Capacity
Enhanced Nutrient
Absorption
Maximized Immunity
Detoxification & Fat Loss
STRESS
Fight or Flight
Restricted DNA Capacity
Reduced Blood Flow toOrgans
Reduced DigestiveCapacity
Reduced Nutrient
Absorption Reduced Immunity
Increased Toxicity & FatGain
How are You Spending Your Energy?
Nutrient SourceInsulin
Resistant
Moderately
Insulin
Resistant
Potentially
Non-Insulin
Resistant
What is the
potential?
Carbohydrates 20% 40% 40% 60-90%
Protein 60% 30% 20% 20-5%
Fats 20% 30% 40% 20-5%
Nutrient
System
Atkins,
South Beach
& Other Caloric
Restriction
South Beach,
Mediterranean
The Zone
(Dr. Barry Sears)
Vegetarian
Vegan
Alkaline Systems
Continued use of
the BodyMind
Nutrition
Principles
Other? Chi / Prana / 0-Point Energy / Life Force
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The dietary carbohydrate family consists of
simple carbohydrates (the sugars) and complex
carbohydrates (the starches and fibers)
Simple carbohydrates are called
monosaccharides, or single sugars.
Disaccharides are pairs of monosaccharides
Complex carbohydrates are large molecules composedof chains of monosaccharides
Most monosaccharides important in nutrition are thehexoses, simple sugars with six atoms of carbon andthe formula C
6H
12O
6
Carbohydrates are composed of carbon, oxygen andhydrogen arranged as monosaccharides or multiplesof monosaccharides
Most, but not all carbohydrates have a ratio of onecarbon molecule to one water molecule, (CH2O)n.
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The three monosaccharides important in nutrition all
have the same numbers and kinds of atoms, but in
different arrangements
Chemical differences account for the differing
sweetness of the monosaccharides.
Commonly known as blood sugar, glucoseserves as an essential energy source for all ofthe bodys activities.
Significance to nutrition is enormous.
Glucose (or dextrose) is one of the two sugarsin every disaccharide and is the unit fromwhich the polysaccharides are made almostexclusively.
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Fructose is the sweetest of the sugars. It naturallyoccurs in fruits and honey.
Galactose seldom occurs free in nature, but bindswith glucose to form the disaccharide lactose, thesugar found in milk.
Disaccharides are pairs of the threemonosaccharides; glucose occurs in all three.
These carbohydrates and all the other energy
nutrients are built and taken apart by similar chemical
reactions: condensation and hydrolysis.
Condensation: to make a disaccharide, a hydroxyl
(OH) group from one monosaccharide and a hydrogen
atom (H) from the other combine to form a molecule
of water (H2O). The two are linked with a single oxygen (O).
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Hydrolysis: to break a disaccharide, a molecule ofwater splits to provide the H and OH necessary tocomplete the resulting monosaccharides.
Hydrolysis commonly occurs during digestion.
Maltose consists of two glucose units, producedwhenever starch breaks down.
Fructose and glucose together form sucrose
Lactose is the combination of galactose and glucose
commonly known as milk sugar.
http://faculty.clintoncc.suny.edu/faculty/Michael.Gregory/files/Bio%20101/Bio%20101%20Lectures/biochemistry/biochemi.htm#Carbohydrates
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The complex carbohydrates contain many glucoseunits, and in some cases, a few other monosaccharidesstrung together as polysaccharides.
Three polysaccharides are important in nutrition:glycogen, starches and fibers.
Glycogen is a storage form of energy in the humanbody; starches play that role in plants; and fibersprovide structure in stems, trunks, roots, leaves andskins of plants.
These huge molecules are packed side by side in
grains such as wheat or rice, in tubers such as
potatoes, and in legumes like peas and beans
Grains are the richest food source of starch rice
in Asia, wheat in Canada, the U.S.A. and Europe;
corn in much of central and South America; and
millet, rye, barley and oats elsewhere
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In plant foods, the non starch polysaccharidesthat are not digested by human digestiveenzymes are known as fiber.
Some are digested by GI bacteria.
Fibers include cellulose, hemicelluloses, pectins,gums, and mucilages and the nonpolysaccharideslignins, cutins and tannins.
Short chains of glucose units that result from thebreakdown of starch are known as dextrins.
Fibers differ from starches in that the bonds
between monosaccharides cannot be broken
down by human digestive enzymes.
Each of the fibers has a different structure.
Most contain monosaccharides, but differ in the
types they contain and the linking bonds. Cellulose is the primary constituent of plant cell
walls and is in all vegetables, fruits and legumes.
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Like starch, cellulose is composed of glucosemolecules in long chains.
Chains are not branched and bonds are resistantto digestion.
Hemicelluloses are the main constituent of cerealfibers, composed of various monosaccharideswith branching chains.
The many backbones and side chains make thegroup diverse, so some are soluble but others areinsoluble.
Pectins are commonly found in fruits andvegetables.
Gums and mucilages are composed of variousmonosaccharides and their derivatives.
Often used as food additives, such as gum Arabicand the mucilage carrageenan, a food stabilizer.
Lignans are nonpolysaccharide fibers, strong andtough components of small seeds as instrawberries.
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Fibers can also be classified as soluble or insoluble,
depending on their solubility in water.
Soluble fibers are indigestible food components that
dissolve in water to form a gel.
An example is pectin from fruit, which is used to
thicken jellies.
These fibers delay GI transit, delay glucose
absorption and lower blood cholesterol.
Insoluble fibers do not dissolve in water.
Examples include the tough, fibrous structuresfound in celery and the skins of corn kernels.
Actions in the body include accelerating GItransit, increasing fecal weight (promotion ofbowel movements), slow starch hydrolysis and
delay glucose absorption. Since fiber lingers in the stomach and delays
gastric emptying it provides a feeling of fullnessor satiety.
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In the digestion and absorption of carbohydrates,
the body breaks down starches into disaccharides
and disaccharides into monosaccharides; it then
converts monosaccharides mostly to glucose to
provide energy for cellular work.
Fibers help to regulate the passage of food through
the GI system and slow the absorption of glucose,
but contribute little, if any, energy.
Absorption occurs via
the intestinal villi.
Villi are specialized
structures for nutrient
absorption that greatly
increase the surface
area of the small
intestine to enhance
absorption.
http://www.abbysenior.com/biology/digestive_system.htm
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Structure and biochemistry of Glycogen
Glycogen structure
Glycogen is a highly branched polymer.
the many non-reducing end-branches of glycogen facilitate its rapid synthesis and
catabolism.
Function and regulation of liver glycogen
As a carbohydrate meal is eaten and digested, blood glucose levels rise, and the
pancreas secretes insulin.
Glucose from the portal vein enters the liver cells (hepatocytes).
Insulin acts on the hepatocytes to stimulate the action of several enzymes, including
glycogen synthase. Glucose molecules are added to the chains of glycogen as long as both insulin and
glucose remain plentiful.
In this postprandial or "fed" state, the liver takes in more glucose from the blood than it
releases.
Structure and biochemistry of Glycogen
Function and regulation of liver glycogen
After a meal has been digested and glucose levels begin to fall, insulin secretion is
reduced, and glycogen synthesis stops.
About four hours after a meal, glycogen begins to be broken down to be converted
again to glucose.
The human body stores much of its glucose as glycogen.
Glycogen phosphorylase is the primary enzyme of glycogen breakdown. For the next 8
12 hours, glucose derived from liver glycogen will be the primary source of bloodglucose to be used by the rest of the body for fuel.
Glucagon is another hormone produced by the pancreas, which in many respects serves
as a counter-signal to insulin. When the blood sugar begins to fall below normal,
glucagon is secreted in increasing amounts. It stimulates glycogen breakdown into
glucose even when insulin levels are abnormally high.
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The primary role of available carbohydrates inhuman nutrition is to supply the bodys cells withglucose as a source of energy.
The body needs and uses glucose as a chief energysource.
Storing Glucose as Glycogen: The liver stores one-third of the bodys total glycogen and releasesglucose as needed.
When blood glucose is high, the liver cells link theexcess glucose molecules into long, branching chainsof glycogen.
When glucose falls, the liver cells dismantle the
glycogen into glucose monomers and releases them
to the bloodstream.
Available energy is supplied to the C.N.S. and other
organs regardless of whether or not the person has
eaten.
Muscle cells also store glucose as glycogen (the other
two-thirds), but they use their own supply, using it
during exercise.
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Glycogen bonds with water molecules, making it
bulky
The body can store only enough glycogen to provide
energy for short periods of time
For long term energy reserves, for days or weeks, the
body uses abundant, water-free fat as fuel
Using Glucose for Energy: Glucose fuels the work of
most of the bodys cells. Inside a cell, enzymes
break down glucose.
In early breakdown stages, it can be re-synthesized,
however, further breakdown yields small molecules
that cannot be reformed into glucose.
These small molecules can be synthesized into fat
though.
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This means that people must consume carbohydrateregularly.
However, in a complex set of reactions, the body cansynthesize glucose from fat or protein if needed.
Making Glucose from Protein: Only glucose canprovide energy for brain cells, nerve cells anddeveloping red blood cells.
Body protein can be converted to glucose, but hasother functions it must perform in the body.
Fat conversion to glucose is also limited.
If glycogen stores are not replenished byconsumption of carbohydrate, conversion of proteinto glucose is called gluconeogenesis.
Body preferentially sends the available glucose to thebrain and nervous system, since it can only use
glucose as an energy source. Next available glucose goes to organs, and finally the
muscle cells.
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Converting Glucose to Fat: Excesscarbohydrate consumption fills glycogenstores to capacity.
In the presence of high glucose then, the liverbreaks it into smaller molecules and storesthem as fat, where capacity is unlimited.
Making Ketone Bodies from Fat Fragments:inadequate supplies of carbohydrate combined withaccelerated breakdown of fat shifts the bodysenergy metabolism.
Fat is broken down, but not completely into energy.
Fat fragments then combine with one another toform ketone bodies.
Muscles and other cells can use ketone bodies forenergy, but if production exceeds usage theyaccumulate in the blood causing ketosis.
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Every cell depends on glucose for fuel to some extent,
and the cells of the brain and nervous system depend
primarily on glucose for energy.
The activities of these cells never ceases, and they do
not have the ability to store glucose.
To function optimally, the blood glucose concentration
is maintained within limits (80-120 mg/dL) to nourish
the cells.
The regulation of blood glucose (homeostasis)
is accomplished by two main hormones:
insulin and glucagon.
After eating a meal, blood glucose rises and
stimulates the secretion ofinsulin from the
beta cells of the pancreas.
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Circulating insulin contacts insulin receptors
on cell surfaces, which leads to transport of
glucose into cells (and out of the blood),
decreasing blood glucose concentration.
Once cells are full, the excess glucose is
taken to the liver and muscles for storage in
the form of glycogen and conversion to fat.
When blood glucose falls, alpha cells of the pancreas
secrete glucagon.
Glucagons functions include raising blood glucose by
signaling the liver to break down glycogen and
release it for use by body cells.
Another hormone that causes release of glucose
from the liver is the fight-or-flight hormone
epinephrine (during times of stress).
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Balancing in the Normal Range: Fibers and fat slow
the digestion and absorption of carbohydrate, so
glucose enters the body gradually providing a steady
supply.
Dietary protein elicits secretion of glucagon, opposing
the action of insulin to keep blood glucose in the
normal range.
If blood glucose falls out of the normal range, theresult may be diabetes or hypoglycemia.
Apart from being the primary effector in carbohydrate
homeostasis, it also has a substantial effect on:
small vessel muscle tone,
controls storage and release of fat (triglycerides),
cellular uptake of blood sugar, amino acids (Insulin is one of the most powerful anabolic
hormones increase its signaling capacity and you increase muscle tone, performance,
recuperative speed, etc.) and some electrolytes,
Insulin has extremely widespread effects throughout the body by its signaling of all the
software (hormone) systems (asyou will read in The Zone, by Dr. Barry Sears).
Insulin is an animal hormone whose presence informs the
body's cells that the animal is well fed, causing liver and
muscle cells to take in glucose and store it in the form of
glycogen, and causing fat cells to take in blood lipids and
turn them into triglycerides. In addition it has several other
anabolic effects throughout the body.From Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Insulin
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The actions of insulin on the global humanmetabolism:
1. Control of cellular intake of certain substances, mostprominently glucose in muscle and adipose tissue(about 2/3 of body cells).
2. Can increase DNA replication and protein synthesisvia control of amino acid uptake.
3. Modification of the activity of numerous enzymes(allosteric effect).
1. Increased glycogen synthesis insulin forces storage of glucose in liver
(and muscle) cells in the form of glycogen; lowered levels of insulin induce
liver cells to convert glycogen to glucose and excrete it into the blood
2. This is the clinical action of insulin which is useful in reducing high blood
glucose levels (as in diabetes)
3. Increased fatty acid synthesis insulin forces fat cells to take in glucose
which is converted to triglycerides; lack of insulin causes the reverse
4. Increased esterification of fatty acids forces adipose tissue to make fats
(i.e. triglycerides) from fatty acid esters; lack of insulin causes the reverse
5. Decreased lipolysis forces reduction in conversion of fat cell lipid stores
into blood fatty acids; lack of insulin causes the reverse
6. Decreased gluconeogenesis decreases production of glucose from
various substrates in liver; lack of insulin causes glucose production from
assorted substrates in the liver and elsewhere
7. Increased amino acid uptake forces cells to absorb circulating amino
acids; lack of insulin inhibits absorption
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Epinephrine plays a central role in the short-term stress
reactionthe physiological response to threatening or exciting
conditions
{SUDDEN Stress = Epinephrine Release . . . .
FAST FIGHT OR FLIGHT RESPONSE}
Secreted by the adrenal medulla
When released into the bloodstream, epinephrine binds tomultiple receptors and has numerous effects throughout thebody Increases heart rate and stroke volume,
Dilates the pupils, and constricts arterioles in the skin and gutwhile dilating arterioles in leg muscles
Elevates the blood sugar level by increasing hydrolysis ofglycogen to glucose in the liver, and at the same time begins thebreakdown of lipids in fat cells
Suppressive effect on the adaptive immune system,
Binds to receptors of pancreatic cells, which activate inositol-
phospholipid signaling pathway, signaling the phosphorylation of
insulin (Phosphorylation is the addition of a phosphate (PO4) group to a proteinmolecule or a small molecule. Another way to define it would be the introduction of a
phosphate group into an organic molecule. Many enzymes and receptors are switched
"on" or "off" by phosphorylation. Source: Wikipedia),
The result is a reduced ability of insulin to bind to its receptors . .
. as it is critical to fuel the sudden flight or fight situation
PERCEPTION OF SUDDEN STRESS = EPINEPHRINE RELEASE =
IMMEDIATE ACCESS TO LIVER & MUSCLE GLYCOGEN
& DILATION OF BLOOD VESSELS TO THE . . .
MUSCLES AND HIND BRAIN {FIGHT OR FLIGHT CENTER}
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A corticosteroid hormone produced by the adrenal cortex that is
involved in the response to stress; it increases blood pressure,
blood sugar levels, may cause infertility in women, and suppresses
the immune system (source: Wikpedia).
This leads to increased blood glucose concentrations, resulting in
increased glycogen depletion in the liver.
It also increases blood pressure.
Lowers the activity of the immune system in the blood (T-
lymphocytes).
These normal endogenous functions are the basis for thephysiological consequences of chronic stress - prolonged cortisol
secretion causes muscle wastage, hyperglycemia, and suppresses
immune / inflammatory responses.
In normal release, cortisol has widespread actions
which help restore homeostasis after stress
It acts as a physiological antagonist to insulin by
promoting gluconeogenesis, breakdown of lipids, and
proteins, and mobilization of extrahepatic amino acids
and ketone bodies
a significant drop in blood sugar will signal the release
of cortisol. cortisol is an Insulin antagonist . . . and as stress
increases (acidity, minerals, hydraon,
temperature, enzyme funcon) Insulin resistance
rapidly increases . . . causing pooling of blood sugar.
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15-50g of carbohydrate
consumed on its own.
(Glycemic Index Quantities)
Time of Blood Sugar Absorption
Insulins job is to do what?
Glucagon brings glucose into balanceby restoring its levels as blood sugar
levels begin to get too low (by emptying
liver and muscle glycogen . . . if no
carbohydrate is consumed.)
Yes . . . signal the
absorption of blood sugar
into your liver and muscle
cells . . . TO BRING BLOOD
SUGAR DOWN.
Epinephrine & Cortisolbring glucose up when it
begins to drop to even lower
levels . . . these goes after
glycogen, muscle and fat to
accomplish this.
Rising Blood Sugar = Insulin Release
How your body absorbs, uses, and stores energy.
Can you identify the four areas where you would be in
a blood sugar crash if you only ate 3 meals a day?
Consider how you could be in a cortisol state for over 50% of the day!
7am 12pm 7pm 2-5am1 23 4
According to The Law of Attraction you will
attract the exact circumstances, people,
opportunities and events that match your mental
& emotional states.Imagine the attractions caused by your rising & falling blood sugar!
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Cereal Muffin Salad / Wrap Meat/Rice/Veggies
0 Carbohydrates = Cortisol = Glycogen Depletion
2nd & 3rd & 4th Carb Crashes = MORE CORTISOL . . .. . . Enzyme (Muscle) Loss & Some Fat Burning . . .
. . . Mineral/Electrolyte/Water Depletion . . .
TPL
TPL
Cereal Muffin Salad / Wrap Meat/Rice/Veggies
STRESS = &
Insulin
Resistance
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TPL
Cereal Muffin Salad Wrap Meat
Rice
Veggies
{The simple secrets to create balance in your Body & Mind.}
Upon Waking: cup organic juice / 1 filtered water+ pinch of Himalayan Salt / 5-10 Ionic Trace Mineral Drops
+ 1-2 Probiotic Capsules
Fiber (Milled Flax)
Fat (1/2Tbsp Udos Oil)
Protein (2-3 Egg Whites)
+Fruit Fruit Fruit
EFAs(1/2Tbsp
Udos Oil)
+1L Filtered Water + Pinch of
Himalayan Salt + 5-10TM Drops
1L Filtered Water + Pinch of
Himalayan Salt + 5-10TM Drops
HSL: Hormone-sensitive lipase is the key enzyme in the
mobilization of fatty acids from adipose tissue,
thereby playing a crucial role in the overall energy
homeostasis in mammals. Its activity is stimulated by
catecholamines through cAMP-dependent
phosphorylation of a single serine, a process that is
prevented by insulin.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&dopt=AbstractPlus&list_uids=8940153
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LPL: Lipoprotein lipase is an enzyme which hydrolyzes
lipids in lipoproteins, like those found in
chylomicrons and very low density lipoproteins
(VLDL), into three fatty acids and one glycerol
molecule. LPL has different isozymes in different
tissues. The form that is in adipocytes is activated by
insulin, whereas that in muscle and myocardium is
not. This helps to explain why adipose cells gain fatin a well-fed state.
http://en.wikipedia.org/wiki/Lipoprotein_lipase
15-50g of carbohydrate
consumed on its own.
Glucagon
Epinephrine & Cortisol
Rising Blood Sugar = Insulin Release = LPL Release = Fat Storage Signal
LPL
HSL
Fat release and burning is short lived . . .
in the first crash there is a stress induced
blood sugar spike, and in the 2nd & 3rd
crashes muscle is preferentially used for
blood sugar replenishment.
The Trigger Point Line
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HSL HSLHSL HSL
The Trigger Point Line
11am 12pm 3pm 4:30pm
Plate of pasta = Insulin & LPLPlate of pasta + large salad +
chicken breast = HSL & Fat Release!
eicosanoids are signaling molecules derived from omega-3 (-3)or omega-6 (-6) fats.
They exert complex control over many bodily systems, especiallyin inflammation, immunity and as messengers in the centralnervous system.
The networks of controls that depend upon eicosanoids areamong the most complex in the human body.
There are four families of eicosanoidsthe prostaglandins,
prostacyclins, the thromboxanes and the leukotrienes. For each,there are two or three separate series, derived either from an -3 or -6 essential fatty acid. These series' different activitieslargely explain the health effects of -3 and -6 fats.
http://en.wikipedia.org/wiki/Eicosanoid
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1. Controlling eicosanoids allows you to affect everymetabolic function in the body,
2. The research with eicosanoids won the Nobel Prizefor Medicine in 1982,
3. Drugs are modeled after eicosanoids to affect thebody,
4. They are paracrine and autocrine hormones, whoselifetimes are measured in seconds
5. Eicosanoids were first discovered in 1936 and werecalled prostaglandins because they were isolated inthe prostate gland,
6. 1940s, leukotrienes were discovered; which in partcontrol bronchial constriction and allergies,
7. 1970s, prostocyclins and thromboxanes were
discovered; these are related to heart disease,8. 1980s, among others, lipoxins and hydroxylated fatty
acids were found; these have a controlling affect oninflammatory responses and regulating the immunesystem.
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Good Eicosanoids
1. Inhibit platelet aggregation
2. Promote vasodilation
3. Inhibit cellular proliferation
4. Stimulate immune response
5. Anti-Inflammatory
6. Decrease pain transmission
Bad Eicosanoids
1. Promote platelet aggregation
2. Promote vasoconstriction
3. Promote cellular proliferation
4. Depress immune response
5. Pro-Inflammatory
6. Increase pain transmission
From "The Zone", by Dr. Barry Sears, Ph.D., p 36, table 4-1
Note: EPA (an Omega 3 Oil found in a high concentrations in fish oils like cod and
salmon) inhibit the formation of Bad Eicosanoids. {From The Zone, p 172.}
Controlling the balance between "good" and "bad"
eicosanoids is as simple as controlling the volumes
of protein, carbohydrate and fat . . . and keeping
your blood sugar even all day (as in having fruit as
snacks),
Insulin causes bad eicosanoids to be released, andglucagon controls the levels of good eicosanoids,
Proper balance will bring about all the positive
physiological affects of increased body fat loss,
energy, sleep, and every health and wellness factor.
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1. vasoconstriction (blood pressure increases)
2. heart rate increases
3. oxygen levels decrease
4. pH decreases
5. mineral depletion occurs
6. stamina, endurance and strength decrease
through calcium loss used for buffering anddecreased access to the central nervous system.
Immediate Results: BP, fat burning,balance cholesterol, water retenon,mental concentraon, physical energyand stamina, endurance, immunefuncon, strength, alkalinity
Long Term Results: Maintain lower bodyfat levels, lower or eliminate the risks ofheart disease, cancer, diabetes, depression,and many other chronic diseases
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Hormones are the master controllers of metabolism.
They operate with an electrical system.
Specific combinations of nutrients will produce
specific hormonal responses.
By controlling hormonal responses, ANY specific and
desired outcomes may be achieved.
Time
Bloo
dS
ugar
Brain Energy: 4-5g / hr (1 small apple / 3 hrs)
Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs)
Glycogen Storage: Liver (20-100g) / Cells (20-100g+)
The Trigger Point Line
Sugars & Starchy Carbohydrates (Rice / Potatoes)
3
2
1
1. Disaccharides (sucrose or table sugar & lactose or milk sugar)
2. "complex or starchy" polysaccharides (grains, potatoes, pasta,
rice, cereal, baked goods, etc.)
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Time
BloodS
ugar
Sugars & Starchy Carbohydrates (Rice / Potatoes)
Brain Energy: 4-5g / hr (1 small apple / 3 hrs)
Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs)
Glycogen Storage: Liver (20-100g) / Cells (20-100g+)
The Trigger Point Line
High Insulin
Negative Software
LPL: Fat Storage
Blood sugar rises too quickly and
cannot be used efficiently, therefore
creating the results that are often
associated with bad carbohydrates.
3
2
1
Time
Bloo
dS
ugar
Sugars & Starchy Carbohydrates (Rice / Potatoes)
Brain Energy: 4-5g / hr (1 small apple / 3 hrs)
Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs)
Glycogen Storage: Liver (20-100g) / Cells (20-100g+)
Vasoconstrictive CascadeSalt & Mineral Depletion = Dehydration
Acidity = Toxicity = Parasites
Stress = Carb Depletion
3
2
1
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Time
BloodS
ugar
Sugars & Starchy Carbohydrates (Rice / Potatoes)
Brain Energy: 4-5g / hr (1 small apple / 3 hrs)
Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs)
Glycogen Storage: Liver (20-100g) / Cells (20-100g+)
Digestive Stress &
Good Bacteria Cascade{Bad Bacteria fed by sugar}
Digeson = Stress = Immunity =Serotonin
3
2
1
Time
Bloo
dS
ugar
Brain Energy: 4-5g / hr (1 small apple / 3 hrs)
Cell Energy: 5-10g / hr (1 small apple / 1.5-3 hrs)
Glycogen Storage: Liver (20-100g) / Cells (20-100g+)
Solutions After A Blood Sugar SpikeElectrolytes/Trace Minerals/Filtered Water
Good Bacteria/B-Vitamins
Balance Blood Sugar
3
2
1
Sugars & Starchy Carbohydrates (Rice / Potatoes)
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Glycogen LoadingPotential:
Liver=80-120g
Cells=100-150g
Stored Caloric(Energy) Potential:
Liver=320-480cal
Cells=400-460cal
Time to Depletion(non-exercise)
Liver=2-3hours
Cells=3-6hours
Time
BloodS
ugar
Brain Energy: 4-5g / hr
Cell Energy: 5-10g / hr
Glycogen Storage
The Trigger Point Line
MealProtein: Chicken
Carbohydrates: Rice
Veggies: Green Beans
Rice
+ Salad
3
2
1
Fruit
1hr
Time
Bloo
dS
ugar
Brain Energy: 4-5g / hr
Cell Energy: 5-10g / hr
Glycogen Storage
The Trigger Point Line
1cup Juice or 1pc Fruit / 2-3hrs
Cell Energy & Glycogen:Age / Height / Sex / Activity
Stress & Alkalinity
Toxins & Waste
Insulin Sensitivity
3
2
1
Brain Energy
4-5g Carb/hr
Cell Energy
5-10g Carb/hr
Glycogen
80% Post Ex.
20% Day
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Time
BloodS
ugar
Brain Energy: 4-5g / hr
Cell Energy: 5-10g / hr
Glycogen Storage
The Trigger Point Line
1cup Juice or 1pc Fruit / 2-3hrs
Cell Energy & Glycogen (2-3hrs)
Children: 20-25g
Women: 20-30g
Men: 25-50g
3
2
1
Brain Energy
4-5g Carb/hr
Cell Energy
5-10g Carb/hr
Glycogen
80% Post Ex.
20% Day