Download Hormonal Balance: Understanding Hormones, Weight, and Your by Scott Isaacs PDF

By Scott Isaacs

First released in 2002 and now up-to-date and increased, this consultant pioneered the concept hormones play a key position in weight reduction and weight keep an eye on. Writing in transparent, easy phrases, Dr. Isaacs profiles each one hormone method, discussing what can get it wrong and the way imbalances can have an effect on weight or even perpetuate weight problems. The booklet explains find out how to opposite indicators of hormonal imbalance via nutrition alterations and different treatments, after which expands the dialogue, instructing readers tips on how to take care of every little thing from menstrual cycles to diabetes via spotting and remedying hormonal difficulties.

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Extra info for Hormonal Balance: Understanding Hormones, Weight, and Your Metabolism

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The quality is highly variable. Many of them have not been properly tested. Prescription medications are held to a much higher standard. This is not to write off nutraceuticals completely; many of them show great promise. But you should know what you’re getting. Many nutraceuticals are derived from plants, whereas some hormone preparations are made from ground animal glands or brains. The labels can be cryptic (bovine means cow, porcine means pig) and consumers may end up buying something that—at worst—can hurt, not heal.

Diet experts continue to debate the perfect balance of carbohydrates, protein, and fat. My belief—and the belief of many other physicians and nutrition experts—is that a diet should feature a healthy balance of carbohydrates, protein, and fat. Exact percentages aren’t critical, however. The average American now consumes over 20 teaspoons of sugar every day. Sweeteners make up as much as one-third of the carbohydrate content of the typical American diet. Think about that: thirty-three percent of everything the average American consumes is simply sugar.

The amount of food can vary, as long as it contains this constant amount of carbohydrate. The average blood sugar levels from a group of volunteers are compared to those associated with a standard high-carbohydrate food (typically a pure-glucose beverage or white bread, which is assigned a score of 100). Carbohydrates that are digested quickly cause a rapid rise in blood glucose level and have a high glycemic index. Carbohydrates that are digested slowly release glucose into the bloodstream slowly and thus have a low glycemic index.

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