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January 4, 2019

Excerpt from Gut Reactions


While reducing sugar and flour, increasing fiber, and drinking enough water are the most effective diet remedies, read below for additional fascinating tips that illuminate the science behind weight loss from Simon Quellen Field’s Gut Reactions.

Gut Reactions



Test subjects taking a gram of calcium per day were 11 percent less likely to gain weight than subjects taking placebos.


Known to chemists as diferuloylmethane, Curcumin is the yellow dye in the spice turmeric. Curcumin reduces obesity-related inflammation by preventing the fat cells from producing inflammatory molecules.


In people with functioning beige fat, capsaicin and capsinoids have been found to activate brown and beige fat to burn calories for heat. Nerves connecting the gut to the brain (the vagus nerve) control whether fat is deposited under the skin or centrally around the organs (abdominal fat). Capsaicin stops the stimulation of the vagus nerve caused by cholecystokinin and enhances expression of adiponectin and its receptor.


Garlic contains biologically active compounds that affect both fat tissue and the tissues in the body that burn fat for heat, such as brown fat, and cells in the liver, muscles, and white fat.


Most of us throw away the peel of the onion, but it contains catechins, biologically active compounds that have many health benefits. One such catechin is the flavonoid quercetin, which regulates fat metabolism and suppresses high blood sugar levels.

Green Tea and Grape Seed

Epigallocatechin gallate (EGCG) and other catechins have been shown to reduce fat cell proliferation and fat production; reduce fat mass, body weight, and fat absorption in the gut; lower blood triglycerides, free fatty acids, and cholesterol; lower blood glucose, insulin, and leptin levels; and increase thermogenesis, the burning of fat to provide body heat.

Gut Reactions by Simon Quellen Field is available now! This post was condensed from pages 199-208.


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