Insulin and weight loss

The most important factor in storing fat is managing your insulin.

Eight hormones stimulate the use of fat: epinephrine, norepinephrine, corticotrophin hormone (ACTH), glucagon, thyrotropin hormone, vasopressin and growth hormone. And, only one prevents the use of fat: insulin.

Insulin is a hormone produced by the pancreas that is used to control the level of glucose in your blood or so-called blood sugar.

The optimal blood glucose level when fasting is between 70 and 90 mg / dL. After a meal, the rate increases with the amount and type of carbohydrate consumed. Processed carbohydrates are absorbed more quickly and tend to cause a faster and greater increase in blood glucose. The pancreas then releases insulin, which tells the muscle, liver and fat cells to absorb blood glucose (and fat if available) and eliminate it from the blood. This is a normal process because high blood sugar is toxic to the body.

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With a moderate amount of carbohydrate consumed each day, the pancreas can send a message to the muscles, liver and fat cells so that they use this sugar.

To achieve your weight loss goal, you must manage your insulin. The more insulin sensitive you are, the better your chances. Many things contribute to insulin sensitivity: working out, simple nutrients, exercising, your lifestyle, because you cannot be slim and healthy without being sensitive to insulin.

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But what is insulin sensitivity?

Insulin sensitivity is simply the way the body reacts to the physiological effects of insulin produced after a meal. Basically, being insulin sensitive means that less insulin is needed to lower blood glucose levels compared to others. An important thing to know is that all foods stimulate insulin, but not all equally. Fats have very little impact on insulin. While proteins have only a moderate effect. The foods that trigger the most insulin release are those that contain carbohydrates in the form of sugar and starch.

Science has identified a very simple and often underestimated food to reduce your reaction to insulin, namely acetic acid, that is, good old vinegar!

Studies on rats and humans have recently made interesting progress in explaining the mechanism of action. The first ever study on the metabolic impact of vinegar dates back to 1988. Since then, numerous studies have followed on blood sugar levels, insulin levels, energy expenditure, satiety and body fat and all have demonstrated a positive effect of the consumption of acetic acid in one form or another.

It has also been shown that the consumption of vinegar increases the energy expenditure. And this simply from a tablespoon, so about the amount you need to make a good salad dressing! But, the truth is that not all kinds of vinegar are alike. Apple cider vinegar is a pharmacy all by itself because its benefits are many and varied: good for the skin, digestion, blood, anti-infectious, antibacterial, high in potassium, etc.

Whether you need to lower your fat level, stabilize your blood sugar or less feel hungry, adding vinegar to your diet is a simple step to reap all these benefits. So, use vinegar in your culinary preparation, not to mention control your carbohydrate consumption, to avoid playing with your insulin!

For more information, request an appointment for a nutritional consultation with our experts.

Cheers to your health!

 Reference:
http://www.strengthsensei.com/improve-insulin-sensitivity/

http://fitbymccoaching.wixsite.com/marandcyril/single-post/2016/11/14/Vinaigre-VS-sensibilit%C3%A9-%C3%A0-l%E2%80%99insuline