Before embarking on any weight loss journey, there are some questions one should ask them-self All of which, should be thoroughly considered before giving an honest answer. These include:
⌧Do I know HOW to eat ?
Meaning, do you eat foods that temporarily satisfy your immediate urge (hunger or craving), rather than foods that aim to satisfy your urge for an extended period?
⌧Am I making excuses for increases in my body weight?
E.g. "Having children changed my body making it difficult for me to lose/maintain weight."
⌧What problems in my life can I attribute to my body weight?
⌧Are these problems reversible through weight loss?
⌧ Am I going to lose weight because I W-A-N-T to or because I N-E-E-D to or because I was T-O-L-D to? Chances are, you will have more success on your journey, if it is based on you wanting to lose the weight as oppose to, feeling you have no choice in the matter. E.g. I'm sure I would be soo much popular if I were lean, toned and 35 lbs lighter. ⌧Is my initial target weight realistic in the short term ? E.g "I am aiming to be 10 lbs lighter within first 3 months of my weight loss journey" ⌧I often feel the only way I would really lose 'the' weight is by being on the Reality Television SeriesTheBiggest Loser?
With all things considered, if the answer to the this question in particular is YES. You are not seriously ready to take the first step in effective weight loss. The Biggest Loser, whilst they employ the help of Medical Practioners and Fitness Trainers, they promote unhealthy weight loss methods and routines (extended hours of rigourous exercerise, coupled with a severly restricted diet (1 200 calories/day??). For anyone to lose huge amounts of weight (100+ lbs) within 6 months give or take, is damaging to one's muscles, metabolism and other selected organs.
------------------------------------------ Regardless to say, a through self evaluation is needed before taking the first step to lose weight. It's so easy for anyone to say they want to lose weight, but if the right amount of self motivation is not there, then the committment required for long term weight loss will not be sustained.
Carrageenan is an algal polysaccharide that is classified as a heteropolymer, which is a non-digestible fibre when consumed. Common natural sources of carrageenan are seaweed (e.g Eucheuma cottonii) and sea moss/algae (e.g Chondrus crispus). Commercial sources include toothpaste, ice cream, puddings, and soy-milk amongst others. Carrageenan, once extracted, is used as a gelling, emulsifying, thickening and/or a stabilising agent.
Most compounds undergo a structural and ionic change during processing, and carrageenan is no different. Once processed, the cations (calcium, potassium, magnesium, ammonium and sodium sulphate) present within the carrageenan molecule shift. Resulting int at least one cation becoming dominant in the chemical structure. Producing, three types of carrageenan, each with varying properties and structures:
Iota Carrageenan
Kappa Carrageenan
Lamba Carrageenan
source It should be noted, only the high molecular (un-degraded) weight, sulfated polygalactan version of carrageenan is considered 'safe and fit' for human consumption; whilst, the low molecular (degraded) weight version of carrageenan is deemed unsafe and has shown to be carcinogenic.
Dr. Joanne Tobacman in 1997 cited that carrageenan damages human cells in culture and destroys human mammory myoepithelial cells at concentrations low as 0.00014%.
In 2006, Tobacman and her team showed human cells (human intestinal epithelial cells) treated for 1 to 96 hours with high molecular weight lambda-carrageenan at a concentration of 1 micro gram/ml. Visible in the cells were pro-inflammatory cytokine,interleukin-8*.
The same team in 2008, concluded and sugguested that prolonged exposure to un-degraded carrageenan diet-wise, can and may play a role in the development of human intestinal disease.
The current research, simply concludes once a naturally occurring compound is processed for human commercial usage, the compound losses the right to be called 'natural'. Once chemical alterations to the original chemical structure occur, negative consequences often proceed, as seen with carrageenan. Algae and other marine plants have been consumed for years and are still being consumed in its natural unprocessed state and the negative impact of carrageenan has not been an issue. In other words, "if it ain't natural then why consume it?"
Those who avoid carrageenan products because of allergic reactions have it 'easier' than those who are not that sensitive to the compound. Carrageenan is very much a part of many food and non-food items ultilised on a daily basis. Ones best bet is to do their own research and make the best choice that suits them. Even though, products containing carrageenan have been known to cause stomach achesin some, the same product have no effect on others.
Enjoying a 100% carrageenan-free life may be impractical for some. Admittedly, constantly reading labels before making a purchase can be a time consuming task. At the end of the day, whether one decides to take time and constantly read ALL labels and avoid products containing carrageenan or continue to use the carrageenan-contaning products in limited quantities are practical solutions.
Dr Greger's from Nutrition Facts opinion on Carrageenan. ------------------------------------------------------------------------------------
*Interleukin-8 (IL-8) is a proinflammatory CXC chemokine that may function as a significant regulatory factor within the tumor microenvironment (Wilson & Waugh, 2008)
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Thank you for reading!
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Reference: Anonymous. (N/S). CARRAGEENAN. Available: http://www.cybercolloids.net/library/jecfa/carrageenan. Last accessed 11th Oct, 2010. Anonymous. (N/S). Carrageenan. Available: http://www.marcelcarrageenan.com/carrageenan.html. Last accessed 11th Oct,2010. Waugh,D & Wilson,C. (2008). The Interleukin-8 Pathway in Cancer. Clinical Cancer Research. 14 (21), 6735. Borthakur,A, Bhattacharyya, S, Dudeja,P and Tobacman, J. (2006). Carrageenan induces interleukin-8 production through distinct Bcl10 pathway in normal human colonic epithelial cells. Gastrointestinal and Liver Physiology.doi:10.1152/ajpgi.00380.2006 Bhattacharyya, S, Borthakur, A, Dudeja, P and Tobacman, J (2008). Carrageenan Induces Cell Cycle Arrest in Human Intestinal Epithelial Cells in Vitro1. The Journal of Nutrition,Biochemical, Molecular, and Genetic Mechanisms. 138 (abstract), 469–475.
Question: What do the following: A) Cinnamon (Cinnamomum cassia & Ceylon) B) Lavender (Lavandula spp.) C)Chamomile D) Licorice E)Strawberries, Apricots, Cherries, F)Tobacco products and Rodent poison. All have in common? Answer: They all contain the phytochemical called Coumarin (coo - mahr - in)
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Coumarin is said to have a sweet vanilla flavour and a hay-like aroma. It is quite popular in nature as such can be found in a number of plants as shown above. Being deemed a phytochemical, the associated beneficial properties of coumarin incluldes: blood-thinning, anti-fungicidal and anti-tumor. In selected herbs & shrubs, it is found to act as a natural pesticide. The key issue with coumarin, is the fact that it is toxic to the liver and kidneys once consumed above the tolerable level of 0.1 mg coumarin per kg body weight,as deemed by The German Federal Institute for Risk Assessment (BFR). Coumarin has the ability to alter the blood vessels, primarily veins and capillaries. By way of increasing the rate of blood flow in veins whilst decreasing the permeability of capillaries, as such, the combined effect could lead to potentially fatal effects depending on the individual. The BFR noted that once consumed, coumarin is metabolised to a compound (7-hydroxycoumarin) of lowered toxicity so in other words, it can be eliminated. Therefore, it is best to know the coumarin levels present in foods because high daily intakes of foods rich in the compound (over an extended period) could lead to potentially dangerous health effects. ☞On a Cinna-Note:
Consuming cinnamon (1 teaspoon 2 or 3 times daily) on a daily basis has shown to be beneficial for Type II Diabetics, in terms of lowering lowering blood glucose, triglycerides, and LDL cholesterol levels. Not all, cinnamon commonly found in stores are the same coumarin-wise.
Ceylon cinnamon is noted to have (0.004% coumarin per 100g) much lower levels of coumarin than cassia cinnamon(5% per 100g). To get a better picture:1 Teaspoon of Cassia Cinnamon contains 5.8 to 12.1 mg coumarin . ☚
So, the question is, should one be overly concerned with the coumarin in Cinnamon be it, ceylon or cassia?
It would seem that a key property of coumarin is overlooked when it is discussed. Coumarin is a fat soluble compound which means that in order for it to be released, it needs to interact with a fat solvent. In essence, unless a person is consuming cinnamon oil on a frequent basis, the likelihood of being exposed to coumarin by way of their daily cinnamon tea is minimal.
Coumarin can be fatal to humans over a certain level, but it's fat soluble property reduces it's chances of leaching out in solvents other than fat or oil. Note: Coumarin and Coumadin are not inter- changeable.
E.g Back pain? Depression? Diabetes /Pre-Diabetes [Type II]? Low self esteem? etc
With all things considered, if the answer to the this question in particular is YES. You are not seriously ready to take the first step in effective weight loss. The Biggest Loser, whilst they employ the help of Medical Practioners and Fitness Trainers, they promote unhealthy weight loss methods and routines (extended hours of rigourous exercerise, coupled with a severly restricted diet (1 200 calories/day??). For anyone to lose huge amounts of weight (100+ lbs) within 6 months give or take, is damaging to one's muscles, metabolism and other selected organs.
