healingways
BYE-BYE, BELLY FAT
Strategies to Win the Battle of the Bulge by Anjula Razdan
L
ooking good at the beach isn’t the only reason to flatten our tummies. It turns out that abdominal fat has a major impact on whether we stay healthy and vital or put ourselves at in- creased risk for several chronic diseases. All of us need a bit of internal belly fat, according to nutritional expert Dr. Pamela Peeke, who says, “We need stomach fat to help cushion organs and maintain internal body temperature; it’s also a good source of backup fuel.” Peeke is the author of Body for Life for Women and Fight Fat After Forty.
Two Types of Fat
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Ringing all our midsections are two different kinds of fat: subcutaneous, beneath the skin; and visceral, stored deep in the body around major organs. Each functions differently on a biological level.
Subcutaneous, or
“passive” fat, requires metabolic intervention from other body sys- tems and glands in order to be processed for energy. Visceral, or “ac- tive,” fat functions much like a
gland itself: It is programmed to break down and release fatty acids and other hormonal
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substances that are metabolized by the liver (it’s also what tends to make a tummy protrude in classic “beer belly” fashion).
Health experts Dr. Marie Savard,
and Carol Svec, co-authors of The Body Shape Solution to Weight Loss and Wellness, state in their book, “Ex- cess visceral fat can lead to increased blood sugar and higher insulin levels, and it also generates increased inflammation, all of which are the per- fect setup for diabetes, certain types of cancers and stroke.”
Four Factors
There is no single answer to the riddle of weight gain; it involves four fac- tors—genetics, eating habits, stress and hormones. Some of us, says Savard, are des-
tined to be “apples,” gaining weight in the stomach and upper-
body region,
while others are fated to be “pears,” putting it on in the hips, buttocks, thighs and lower legs.
Abdominal fat is produced when we ingest
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