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Monday 19 January 2009

Waiver of sugar prolongs life by 15 years :

Fat Loss 4 IdiotsWaiver of sugar prolongs life by 15 years


According to German scientists, reduced admission to eat glucose - sugar, which is contained in food, such as konfetah and fruits, and is considered the main source of energy for the body, prolongs life.


These findings came after scientists experiment on worms, which live worms managed to extend by nearly 25%. This resulted raising the so-called free radicals - unstable molecules that can harm the body, the scientists write in an article published in the journal Cell Metabolism. People often try to fight free radicals through food or drink rich in antioxidants, including vitamin E.


When the worms have limited the admission of glucose, that led to a greater number of organisms produce free radicals. Then they quickly stepped up mechanisms that protect the body from the harmful effects of free radicals, explains the head of research endocrinologist Michael Ristova of the German Institute of Human Nutrition. �During the experiment, the worm's body produced more free radicals, which intensified the protective system against them. The poor are always ultimately lead to good �, - he says.


According to Ristova, the body needs glucose, but excessive dosage dangerous.


Scientists have long noticed that worms and monkeys with their low-diet live longer. But a new study shows that life affects not just calorie content of food, namely the amount of glucose.


The study first identified the probable causes of that antioxidants, long considered to be a substance that helps to preserve the health, can do more harm than good.


The team of German researchers used a chemical that blocked the worms ability to process glucose. This is to extend the life of worms by almost 25% (in terms of human life resulting effect was a 15-year). Do worms deprived of opportunities depend on glucose increased power generation in some cells, resulting in more free radicals. They, in turn, forced the worm's body produce enzymes by the efforts of long-term protection against the harmful molecules, explained Ristova.


However, when some worms were antioxidants and vitamins, these substances are neutralized free radicals and did not allow the body to develop a protective response.


The latest figures show that widespread use of antioxidants as additives in foods rights could lead to undesirable consequences.


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