Green Tea, Metabolism & Weight Loss

It sounds too good to be true but something as simple a pure Green Tea really can help us to lose weight and stay healthier

Studies show that the caffeine and polyphenols in green tea increase thermogenesis (heat creation of the type produced when our bodies burn food for energy), the rate at which calories are burned, and therefore raises metabolism. Raising metabolism causes the body to burn more calories, which in turn can lead to weight loss. In addition, research indicates that green tea consumption activates a higher rate of fat oxidation, which can also help weight loss.

In a human study, participants taking green tea extract and still following a typical Western diet experienced a significant increase in their energy levels. The researchers concluded that participants using green tea extract had increased fat usage to burn as energy - it effectively raised their metabolism and started the process of burning fat for energy (which is actually a much better source than standard Carbs/glucose) In addition, researchers observed that participants using green tea extract did not have increased heart rate, suggesting that green tea may be an alternative to many stimulant based diet aids.

Green Tea Increases Ability to Burn Fat and Calories

Using green tea for dieting offers several benefits. Research indicates that the combination of components in green tea, including caffeine and certain antioxidants, stimulate metabolism as well as oxidation of fat. Human studies show that consuming green tea increases the body's rate of calorie burning, which can lead to weight loss, and this research supports use of green tea for dieting.

Green Tea can also suppress appetite

In addition to increasing calorie and fat burning, green tea aids dieting by suppressing appetite. In an animal study, rats given green tea extract ate 60% less food, which led to over 20% weight loss.

Finally, a raft of studies at The University of Maryland in the USA have shown that green tea may also have a positive effect on LDL (bad) Cholesterol lowers total cholesterol and raises HDL (good) cholesterol in both animals and people. One population-based study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Vitamin K supplementation and Blood Sugar Regulation

Increasing research has pointed to the importance of vitamin K in maintaining normal glucose tolerance and therefore resistance to diabetes. Now, researchers at Tufts University, Boston, have found that modest supplemental amounts of vitamin K do in fact improve several markers of glucose tolerance.

Sarah Booth, PhD, and her colleagues gave 355 men and women, ages 60 to 80 years old, either 500 mcg of vitamin K1 or placebos daily for three years. By the end of the study, men taking vitamin K had improvements in fasting blood sugar and fasting insulin levels, as well as in the Homeostasis Assessment Model for Insulin Resistance (HOMA-IR). The HOMA-IR is a calculation of insulin resistance based on a combination of fasting blood sugar and insulin.

By the end of the study, men taking vitamin K had decreases in HOMA-IR and fasting insulin — indicating improved glucose tolerance — whereas men taking placebos experienced increases. Men taking vitamin K had a slight increase in fasting blood sugar, but men taking placebos had a four-fold greater increase. Vitamin K did not influence glucose tolerance in women.

Fish Consumption & Lowered Risk of Eczema in Infants

Including fish from weaning and before the age of nine months seems to reduce the risk of eczema in infants, according to a study by Swedish researchers. Eczema is a type of skin inflammation also described as atopic dermatitis.

Bernt Alm, MD, PhD, of the University of Gothenburg and his colleagues analyzed the diets and other potential factors and the risk of eczema of 4,921 infants. At six months of age, almost 14 percent of the infants had developed eczema, and at 12 months almost 21% of infants had developed eczema. Three of the strongest associated risk factors were a mother with eczema, a sibling with eczema, and allergy to cow’s milk.

However, infants who began consuming some fish before the age of nine months had a 24% lower risk of developing eczema. The study indicated that the reason for this may have been the anti-inflammatory nature of the Omega 3 fats found in most fish. 

Bacon additive speeds tumour growth

New research by scientists in Korea has renewed fears over the health risks of eating large amounts of processed meats, reports the Daily Mail.

According to the scientists from Seoul National University, inorganic phosphate salts — a common additive in ham and bacon used to alter the texture and flavour of processed meats — could be fuelling the growth of certain types of cancer.

In experiments involving laboratory mice, the Korean scientists were able to show that the additives increased the size of tumours in mice who had been bred to be vulnerable to lung cancer.

The same chemicals are also added to bread, cakes and cheeses. The Mail speculates that the research will increase concerns that additives used to boost food industry profits could be contributing to cancer rates.

Kath Dalmeny of the pressure group Sustain told the paper there was growing evidence that processed meats increased the risk of cancer: 'A major study has linked red meats - and particularly processed meats with high levels of saturated fats such as bacon and salami - to bowel cancer.'