Hormonal Balance: Understanding Hormones, Weight, and Your by Scott Isaacs

By Scott Isaacs

First released in 2002 and now up-to-date and extended, this advisor pioneered the concept hormones play a key function in weight-loss and weight keep an eye on. Writing in transparent, basic phrases, Dr. Isaacs profiles every one hormone procedure, discussing what can get it wrong and the way imbalances can impact weight or even perpetuate weight problems. The e-book explains find out how to opposite signs of hormonal imbalance via vitamin adjustments and different treatments, after which expands the dialogue, instructing readers how you can care for every thing from menstrual cycles to diabetes by means of spotting and remedying hormonal difficulties.

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Additional info for Hormonal Balance: Understanding Hormones, Weight, and Your Metabolism

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Glucose zips straight through the liver, but fructose and galactose must be converted by the liver to glucose before moving on. So foods like fruits, vegetables, whole grains, and dairy products, which have fructose and galactose, are ultimately converted to glucose by the liver, but this takes time. The result is that these foods cause less spiking of blood sugar than other carbohydrates. Glucose is detected by the beta-cells of the pancreas, which respond by pumping out insulin. There are two phases of insulin release.

They are the most common organic compounds found in nature and are the substances produced by green plants during photosynthesis. Your body requires insulin to properly metabolize carbohydrates. Carbohydrates in one way or another are the focus of many fad diets. For most of these plans, breads, pasta, sugary foods, and grains Insulin and Food 27 are off-limits; the idea is to keep insulin production low. The upshot is that high insulin levels will make you fat. Many “low-carb” or “no-carb” diets have helped people shed pounds.

Measuring blood glucose is not the same thing as measuring insulin response. However, the two are closely related, so it can be assumed that they work in conjunction. The body requires less insulin to process low–glycemic index foods. Some have suggested the development of an insulinemic index as a true measure of the body’s insulin response to food. The glycemic index can be affected by a number of variables. Acidity lowers the glycemic index; so does a high amount of fiber. The way in which foods are cooked also affects the glycemic index.

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