Belly Fat

According to Dr. Dave Mirkin, board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology, abdominal obesity comes from high blood insulin levels. To prevent blood sugar levels from rising too high after you eat, your pancreas releases insulin, which converts blood sugar to a type of fat called triglyceride. Insulin drives triglycerides into the fat cells in your belly. So having high triglycerides and a fat belly are signs of high blood insulin levels, and high blood levels of insulin constrict arteries to cause heart attacks. Insulin also acts on the brain to make you eat more and on your liver to manufacture more fat, and on the fat cells in your belly to store that fat.

The liver removes insulin from the bloodstream, but insulin causes fat to be deposited in the liver which prevents the liver from removing insulin from the bloodstream. People with fat bellies store too much fat in their livers, which prevents the livers from removing insulin, so insulin levels rise higher and higher to cause heart attacks, more abdominal obesity and eventually diabetes. If you store fat primarily in your belly, you should restrict refined carbohydrates: foods made with flour, white rice, milled corn or added sugars.

Fat cells in your belly are different from those on your hips. The blood that flows from belly fat goes directly to your liver, whereas the blood that flows from your hips goes into your general circulation. The livers of those who store fat in their bellies are blocked from removing insulin by the extra fat and therefore do not remove insulin from the bloodstream as effectively as the livers of people who store fat primarily in their hips. People who store fat primarily in their bellies have higher blood insulin and sugar levels, which raise levels of the bad LDL cholesterol that causes heart attacks, and lower levels of the good HDL cholesterol that prevents heart attacks.

GMOs

Genetic modification is a crude and imprecise way of incorporating foreign genetic material (e.g. from viruses, bacteria) into crops, with unpredictable consequences. The resulting GM foods have undergone little rigorous and no long-term safety testing, but animal feeding tests have shown worrying health effects. Only one study has been published on the direct effects on humans of eating a GM food. It found unexpected effects on gut bacteria, but was never followed up.

It is claimed that Americans have eaten GM foods for years with no ill effects. But these foods are unlabeled in the US and no one has monitored the consequences. With other novel foods like trans fats, it has taken decades to realize that they have caused millions of premature deaths.

“We are confronted with the most powerful technology the world has ever known, and it is being rapidly deployed with almost no thought whatsoever to its consequences.” — Dr Suzanne Wuerthele, US Environmental Protection Agency (EPA) toxicologist.

Click below to get your copy of the Non-GMO Shopping Guide:

http://www.nongmoshoppingguide.com/SG/DownloadtheGuide/index.cfm

US government data shows that in the US, GM crops have produced an overall increase, not decrease, in pesticide use compared to conventional crops.

“The promise was that you could use less chemicals and produce a greater yield. But let me tell you none of this is true.” – Bill Christison, President of the US National Family Farm Coalition.