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Mobilization (consumption) of fat.


At the same time, fatty acids are released from fatty tissue stores. They enter the bloodstream, bind to blood plasma albumins and become available for use by other tissues.
The destruction of fats inside the adipocytes is catalyzed by lipase. This enzyme is always present in fat cells and is known for its hormonal dependence. It is inactive at a high level of the same insulin.
That is, insulin, affecting the activity of this enzyme, inhibits the release of fats.
But in addition, under the action of insulin, already released fatty acids bind, and their re-esterification is stimulated. This effect is very sensitive, it develops at relatively low concentrations of insulin, and very fast - it takes only minutes to increase the concentration of insulin.

That is insulin, not only activates the fat store, but also blocks its mobilization (decay).
Normally, the seizure of fatty acids after eating is balanced by the process of fat mobilization in the postabsorption stage (for example, during night fasting) or during exercise, while in many people the amount of stored fat remains constant for a long period of time. However, as we have just found out, a condition can develop in which the increased content of insulin in the blood (hyperinsulinemia), fat deposition prevails over its mobilization, and vice versa.
In order to help you understand all this biochemistry, I will give two simple illustrative examples, described by Michel Montignac.
For example, you eat a simple piece of bread. What's happening?
Bread is a carbohydrate, its starch quickly transforms into glucose, which enters the bloodstream. The body immediately enters the stage of hyperglycemia, that is, a state of rapid increase in glucose in the blood. The pancreas immediately reacts to this by the release of insulin, which, by lowering the level of sugar in the blood, causes glucose to enter the organs that need it, thereby creating energy for the urgent vital needs of the body. There is no fat, and there's simply nothing to be put aside. Although the process of decomposition of fat is inhibited.
In another case, when you eat a piece of bread with butter, the bread - carbohydrate, will be processed into glucose, and oil, lipid, - into fatty acid. Both are in the blood. The blood sugar level immediately increases, the pancreas secretes insulin.
In this case, if your pancreas is in excellent condition, it will allocate just as much insulin as it will be needed to process the glucose that has entered the bloodstream. If it is "sick" and insulin sensitivity is reduced, then its amount will be much higher than the dose necessary for processing glucose and it will immediately drag the fats under the skin. As a result, part of the lipid (from the oil) will be stored in reserve - in fat. It's simple!
Therefore, it is quite obvious that the gain in weight depends on the state of your pancreas and the sensitivity of the organism to insulin. A person with a healthy gland can eat absolutely everything and in any quantity, while remaining at normal weight and not getting fat. A person prone to obesity tends to hyperinsulism and, as a consequence, to obesity.
Fixation of fat in fat cells is carried out by the same hormone - insulin, which is produced by cells of the pancreas. With the increase in the level of fat in the blood of the pancreas, more effort is required to keep fat in the fat cells. The level of insulin in the blood begins to increase, and the sensitivity to it is lost.
Of course, the mechanism of the development of obesity is much more complicated and each can proceed according to its special "scenario", but at the heart of it is always the interaction of insulin fats and carbohydrates.
Maybe what I'm writing about is hard to understand, or maybe you already knew about it or at least heard it. But believe me, as my medical experience shows, most of my patients before getting acquainted with me had no idea about this.
Well, then. Due to which the excess fat is deposited, and what is the basis of this pathology, we seem to have figured it out. Now the question arises: what to do with this? Is this pathological violation of sensitivity to insulin forever deprives us of the chance to get rid of excess fats?
No! Nothing is impossible! The main thing is your desire, faith in victory and the help of a competent specialist. We will talk about the importance of motivation and confidence in the results. This topic is worthy of considering it separately. About when you really need help from a doctor, and when you can try to solve everything yourself, I'll tell you about it, too.
In the meantime, let's try to outline and justify the first of the general principles of treatment laid down in the basis of my methodology.
As we all usually do when we have a damaged arm, leg, or other part of the body. Most often we impose a bandage and provide the injured body with maximum rest. Probably, it is clear that we can not impose a bandage on the pancreas, but we need to create the conditions for necessary rest, to remove the extra burden from it.
And, of course, this is facilitated by the restriction or, if you like, removal from the diet of foods that have a high glycemic or insulinemic index. Under the ban all dishes containing sugar, flour products, potatoes and white rice are sent. Products with a high carbohydrate content should be excluded from the diet. All this is either refined products (flour, sugar, white rice) or industrially processed (corn flakes, popcorn and rice, sweets, chocolate-coated beers, beer), or so-called new products, that is, those consumed in Russia in Russia for no more than 200 years (potatoes, corn).
What then is there, ask you, seeing in this list of sweets, flour and potatoes?
There is a way out - we need to remember the traditions and return to the dishes of the national Russian cuisine, especially the lean table (vegetable - fish - mushroom). There you will find a lot of delicious and useful dishes that will successfully replace you and fried potatoes, white bread, and tea with sugar.
Scientists from Harvard University as a result of a large-scale study that lasted for 20 years involving 84 555 American women found that frequent consumption of potatoes increases the risk of developing type 2 diabetes in women.
These women, who often used potatoes, the risk of developing insulin-dependent diabetes mellitus increased by 14% over 20 years compared to those who ate potatoes extremely rarely. And in the French potato-fanciers, the risk level was 21%. Potato is rich in mineral substances, mainly potassium, and is especially useful for people with heart and kidney disease. Nevertheless, the consumption of this vegetable leads to a sharp increase in blood glucose levels. With predisposition, this can contribute to the development of type II diabetes and obesity.
From vegetables it is possible to recommend to exclude beets and carrots from a diet, and from fruit bananas and grapes.
Over time, with proper nutrition, the sensitivity to insulin can be restored, while the pancreas will no longer need to release insulin in such quantities, and no fat deposits will occur. I think the mechanism here is clear. In addition, as you remember, first of all, sugars are consumed in the blood immediately from food. Then the carbohydrates accumulated in the form of glycogen in the liver and muscles. Next consumed fat and protein, and only in the fourth turn - fat from fat stores.
Thus, by creating constant restrictions on carbohydrates and fats, not allowing the body to replenish the stores of adipose tissue, we will force it to use its own fatty ballast.
If in the food there is even a minimal surplus of carbohydrates and fats, the fats will necessarily be laid off as a reserve stock, and the person will begin to get fat. Well, if we limit the carbohydrates in the diet and reduce the amount of fat, the body's metabolism will start working according to the basic model, that is, to use the fat reserves at the request of the body's energy.
This is normal. But there are always exceptions.
As I already wrote, in no case can you completely exclude carbohydrates from the daily diet, you should only replace the use of foods that contain sugar and have a high glycemic index, say, the same fruits or brown rice. Without creating a deficiency of carbohydrates in the body, we simultaneously control the release of insulin into the blood! This is a very important rule!
But there are people who simply can not live without sweet. This is a fairly imaginative name - "carbohydrate thirst." They can not be forced to completely abandon the sweet and flour. They always need a lot of carbohydrates. It's not a whim, as they thought before! This is the need of their body!
In general, it is worth remembering one simple truth. Our body is a complex self-regulating system with a huge life potential. And if he wants something, then he does not have enough.
So what happens? Why do "sweet tooth" need sugar?
To answer this question, let's figure out how the absorption of sugar (glucose) in the body takes place.
There are two ways of splitting glucose: glycolysis and pentose phosphate pathway.
For simplicity of understanding, I will only say that if glycolysis plays an important role in the energy metabolism, the pentose phosphate pathway eventually leads to the formation of fats. And, as it turned out, this is due to the lack of a number of microelements in the body and, above all, chromium.
The lack of this particular element often serves as the reason for the shift in the process of carbohydrate metabolism to the pentose-phosphate cycle. Thus the person is compelled to use more sweet, and the nervous system all the same receives less sugars as the majority of them is processed and postponed in fats. But it is worth such sweet tooth add to the diet of chromium preparations, as literally before their eyes they forget about the "sweet life".
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Mobilization (consumption) of fat.

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