Tuesday, June 8, 2010
Some of the newest research into weight loss has centered on calcium and dairy products. It has been discovered that there is an obesity gene in human fat cells that is turned on and off by the presence or absence of calcium. When calcium levels are low, the gene is turned on and promotes fat production and energy storage. At the same time, the system that breaks down fat and burns energy is suppressed. When calcium levels are abundant, the obesity gene is turned off, fat production is decreased and breakdown of fat is increased, along with increasing thermogenesis, or calorie burning.
But calcium isn't the only thing that seems to be affecting fat loss and weight control. In most of the research studies done to date, subjects obtaining their calcium from dairy products have had significantly greater weight control, less fat and more lean body mass compared to those who get their calcium predominantly from supplements. This is likely due to a number of factors in milk that may affect protein metabolism and fat loss; factors not found together in any supplement or any food other than milk products. The fat in milk doesn't affect these special factors, so choose nonfat or reduced fat milk and yogurt, and small portions of cheese to minimize the unhealthy saturated fats in your diet.