Evidence is demonstrating that mitochondrial dysfunction is related to obesity and diabetes. Alzheimer's (type 3 diabetes) and chronic and degenerative diseases, including cancer, are related to insulin resistance.
Mitochondrial dysfunction is caused by poor nutrition. highly processed and pesticide-contaminated diet, load of sugars and additives, vaccines, fluoridated and contaminated water, stress, sedentary life, etc. Linoleic acid is a major contributor to mitochondrial dysfunction
The insulin index is a measure of insulin production in response to a given caloric amount of various foods. This index is related to the type of food and its glycemic index and glycemic load. (see tables in the first link) The association of dietary insulin index and dietary insulin load with cardiometabolic risk factors.
The satiety index is a classification of foods whose satiating effect has been proven.
The satiety index is a classification of foods whose satiating effect is proven. The scale rates foods based on whether people feel extremely hungry, hungry, semi-hungry, numb, semi-satisfied, satisfied, or extremely satisfied.
There are some common characteristics of very satiating foods.
-----1) Foods that are more satiating (that is, have a high satiety index) tend to have more protein. Proteins are considered more satiating than carbohydrates or fats.
-----2) They also tend to have more fiber. Because fiber is not digested, it provides bulk. This amount tends to help you feel full longer because it slows down stomach emptying and digestion time.
-----3) Very satiating foods tend to have more volume for the same amount of calories; This means that they tend to take up more space with water or air.
-----4) Very satiating foods also tend to be whole and less processed.
Increased activity and a diet composed primarily of foods with a low glycemic index and high fiber content are more likely to reduce hunger and provide more satiety and lead to energy balance as a way to lose excess body fat stores.
Adequate levels of ghrelin, the hormone that together with leptin regulates appetite and satiety, and can prevent us from losing weight if it is not controlled. There are factors that can influence the production of ghrelin, such as: sleep, stress that increase ghrelin, proteins that reduce ghrelin and soluble fiber, exercise regulates ghrelin.
The interaction between flavonoids and target proteins of the insulin signaling pathway; characterizes the bioactivities of flavonoids, such as anti-inflammatory, lipid-lowering and antioxidant
Nutrients such as resveratrol, berberine, anthocyanin extracts from purple plants, curcumin or flavonoids have a relevant role in improving insulin resistance at molecular levels and the risk of diabetes and obesity.
Evidence is demonstrating that mitochondrial dysfunction is related to obesity and diabetes. Alzheimer's (type 3 diabetes) and chronic and degenerative diseases, including cancer, are related to insulin resistance.
Mitochondrial dysfunction is caused by poor nutrition. highly processed and pesticide-contaminated diet, load of sugars and additives, vaccines, fluoridated and contaminated water, stress, sedentary life, etc. Linoleic acid is a major contributor to mitochondrial dysfunction
The insulin index is a measure of insulin production in response to a given caloric amount of various foods. This index is related to the type of food and its glycemic index and glycemic load. (see tables in the first link) The association of dietary insulin index and dietary insulin load with cardiometabolic risk factors.
The satiety index is a classification of foods whose satiating effect has been proven.
The satiety index is a classification of foods whose satiating effect is proven. The scale rates foods based on whether people feel extremely hungry, hungry, semi-hungry, numb, semi-satisfied, satisfied, or extremely satisfied.
There are some common characteristics of very satiating foods.
-----1) Foods that are more satiating (that is, have a high satiety index) tend to have more protein. Proteins are considered more satiating than carbohydrates or fats.
-----2) They also tend to have more fiber. Because fiber is not digested, it provides bulk. This amount tends to help you feel full longer because it slows down stomach emptying and digestion time.
-----3) Very satiating foods tend to have more volume for the same amount of calories; This means that they tend to take up more space with water or air.
-----4) Very satiating foods also tend to be whole and less processed.
Increased activity and a diet composed primarily of foods with a low glycemic index and high fiber content are more likely to reduce hunger and provide more satiety and lead to energy balance as a way to lose excess body fat stores.
Adequate levels of ghrelin, the hormone that together with leptin regulates appetite and satiety, and can prevent us from losing weight if it is not controlled. There are factors that can influence the production of ghrelin, such as: sleep, stress that increase ghrelin, proteins that reduce ghrelin and soluble fiber, exercise regulates ghrelin.
The interaction between flavonoids and target proteins of the insulin signaling pathway; characterizes the bioactivities of flavonoids, such as anti-inflammatory, lipid-lowering and antioxidant
Nutrients such as resveratrol, berberine, anthocyanin extracts from purple plants, curcumin or flavonoids have a relevant role in improving insulin resistance at molecular levels and the risk of diabetes and obesity.
https://files.elfsightcdn.com/20e367de-ea7e-4890-839b-09b896f6023a/4118ce5c-8411-4f32-a8da-3fde06f9fad3/GI-Obesity.pdf (2023).----
https://link.springer.com/article/10.1186/s12902-023-01377-4 (2023).--
https://link.springer.com/article/10.1186/s12902-023-01377-4 (2023)
https://www.nolimitsfitnessfl.com/what-is-the-satiety-index .----
https://optimisingnutrition.com/satiety-index/ .---
https://ernaehrungsdenkwerkstatt.de/fileadmin/user_upload/EDWText/TextElemente/Ernaehrungswissenschaft/Naehrstoffe/Saettigung_Lebensmittel_Satiety_Index.pdf.----
https://www.healthline.com/nutrition/15-incredibly-filling-foods#TOC_TITLE_HDR_3 .----
https://www.sciencedirect.com/science/article/pii/S0039128X11003515?via%3Dihub .---
https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.0010062 .--