Power Point 3 - Carbohydrates

8/3/2019 Power Point 3 - Carbohydrates

1/38

1/7/20

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


2/38

1/7/20

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.


3/38

1/7/20

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.


4/38

1/7/20

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.


5/38

1/7/20

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


6/38

1/7/20

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.


7/38

1/7/20

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.


8/38

1/7/20

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).


9/38

1/7/20

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


10/38

1/7/20

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


11/38

1/7/20

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.


12/38

1/7/20

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.


13/38

1/7/20

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.


14/38

1/7/20

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


15/38

1/7/20

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.


16/38

1/7/20

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.


17/38

1/7/20

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.


18/38

1/7/20

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.


19/38

1/7/20

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.


20/38

1/7/20

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.


21/38

1/7/20

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).


22/38

1/7/20

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


23/38

1/7/20

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


24/38

1/7/20

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}


25/38

1/7/20

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.


26/38

1/7/20

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!


27/38

1/7/20

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


28/38

1/7/20

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


29/38

1/7/20

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


30/38

1/7/20

HSL HSLHSL HSL


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


31/38

1/7/20

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.


32/38

1/7/20

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.


33/38

1/7/20

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


34/38

1/7/20

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+)


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.)


35/38

1/7/20

Time

BloodS

ugar






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





Vasoconstrictive CascadeSalt & Mineral Depletion = Dehydration

Acidity = Toxicity = Parasites

Stress = Carb Depletion

3

2

1


36/38

1/7/20

Time

BloodS

ugar





Digestive Stress &

Good Bacteria Cascade{Bad Bacteria fed by sugar}

Digeson = Stress = Immunity =Serotonin

3

2

1

Time

Bloo

dS

ugar




Solutions After A Blood Sugar SpikeElectrolytes/Trace Minerals/Filtered Water

Good Bacteria/B-Vitamins

Balance Blood Sugar

3

2

1



37/38

1/7/20

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


MealProtein: Chicken

Carbohydrates: Rice

Veggies: Green Beans

Rice

+ Salad

3

2

1

Fruit

1hr

Time

Bloo

dS

ugar



Glycogen Storage


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


38/38

1/7/20

Time

BloodS

ugar



Glycogen Storage


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

Power Point 3 - Carbohydrates

Documents