The compound essentially tricks the body to burn fat instead of glucose for energy.
The results showed that 21.5% of the slow-eating group was obese, compared to almost 30% of the normal-speed eaters and 45% of the fast-eating group.
Minding when you eat might be just as important as what, when you’re trying to slim down.
An international team has discovered that by inhibiting Gq protein production in adipose tissue, cells can be re-purposed from storing fat to burning it.
Throughout our hunter-forager days, humans have developed a subconscious urge to over-eat and became less and less psychologically equipped to avoid obesity, especially during the winter months, a University of Exeter study recently found.
The fatty acids in fish oil have been proved to help with a wide range of conditions, with WebMD detailing benefits ranging from improving the health of the heart and circulatory system all the way to fighting dyslexia, kidney disease and improving your child’s IQ. Now, scientists from the Kyoto University found that feeding fish oils to lab mice made them gain considerably less weight than their fish-less counterparts.
Distilling tastes and flavors to their most basic constituents is essential to making food the tastiest it can be. We currently know of five basic tastes: sweet, sour, salty, bitter and the somewhat hard to pin down umami (think savory or anchovies, tomato juice, the likes). Now, a group claims it has pinned down the sixth: fat. Bacon lovers throughout the world might rejoice at the news. However, if you like bacon you should feel grateful you didn’t take part in this study because isolated fat molecules are reportedly awful tasting. Distinct yes, but quite awful. In fact, to distinguish from what people generally refer to as “fat”, the researchers at Purdue University propose a new term to describe the sixth basic taste: oleogustus.
We like big butts and I know why: because it helps babies develop their brains properly. Researchers have found that especially during breastfeeding, the development of babies’ brains relies on fat supplies stripped directly from the mother’s thighs and bottom.
We know that ancient populations really liked olive oil, and it’s not that uncommon to find oil-filled pots from Ancient Greece. However, archaeologists were really excited to find that pressed olive oil goes as back as 8,000 years ago. Researchers found residues of the Mediterranean-diet staple on ancient clay pots dating back to the 6th millennium B.C. “This is the earliest evidence
The shutdown of a key protein allows grizzly bears to go through tremendous weight gains without loosing insulin sensitivity. Thus they’re never at risk of getting diabetes. What if we could shut this protein down for humans too?