Counteract the Fat: A Cutting-Edge Scientific Approach to Cholesterol Control, Weight Control and Disease Prevention With Less Dietary Restriction

Junk food is so loved by many of us.  What is not loved are the associated medical conditions and weight gain.  Over time, scientific studies have been conducted at various institutions across America and abroad.  These studies have indicated that fiber and antioxidants can mitigate the health risks associated with junk food by counteracting the physiological effects of high-fat and other junk food, thus offering a cutting-edge approach to maintaining better health without deprivation.  This does not mean that unlimited consumption of junk food without consequences is now possible.  What it does mean is greater freedom, less restriction and a wider variety of food choices for healthy individuals.  Such groundbreaking research findings include the following:

  • High-fat foods produce cholesterol-related acids that can clog arteries and raise cholesterol levels over time — opening the door to heart disease.  Scientists have identified a special type of soluble fiber known as beta glucans that can counteract that effect.  According to scientists, beta glucans can reduce the absorption of dietary fats and control cholesterol levels all by itself, even in a diet containing moderate amounts of fat.  Scientists have reported that beta glucans nab cholesterol-related acids produced by dietary fats — ushering them out of our bodies before they can ravage our heart and arteries and thus lowering our risk of heart disease.
  • Hot dogs, bacon, sausages and other tasty processed meats contain nitrites.  Over time, nitrites can open the door to pancreatic cancer by breaking down and converting to nitrosamines.  Vitamins C, E and selenium can counteract that effect.  Scientists have reported that vitamins C, E and selenium fight pancreatic cancer by neutralizing nitrites — thus inhibiting the formation of nitrosamines over time and helping to immobilize the cancer-causing process.
  • Some of our favorite animal protein foods such as steaks, hamburgers and ribs can open the door to heart disease and stroke by increasing our body’s production of a potentially dangerous amino acid known as homocysteine.  Homocysteine is a by-product of protein metabolism.  Excessive amounts of homocysteine in the bloodstream opens the door to heart disease and stroke by injuring blood vessels, which leads to the buildup of plaque (scar tissue) and narrowing of the carotid arteries.  The B vitamins folic acid, vitamin B6 and vitamin B12 can counteract that effect.  Scientists have reported that folic acid, vitamin B6 and vitamin B12 fight heart disease and stroke by breaking down excess homocysteine into harmless compounds, thus inhibiting injury to blood vessels and narrowing of the carotid arteries.
  • High-fat foods can open the door to breast and other hormone-related cancers by encouraging the growth of certain intestinal bacteria that have the ability to convert bile acids into estrogen-like hormones — which in large amounts can trigger the growth of tumors in the breasts and ovaries.  The growth of certain intestinal bacteria encouraged by high-fat foods also causes our bodies to reabsorb circulating estrogen — rather than excrete it.  As a result, blood levels of estrogen become elevated.  Elevated levels of estrogen can trigger the growth of tumors in the breasts and ovaries.  A class of compounds identified by scientists as isoflavones has the ability to counteract that effect.  Scientists have reported that isoflavones fight breast and other hormone-related cancers by helping to promote proper levels of estrogen.  Scientists say that isoflavones are very similar to natural estrogen.  They help to promote proper levels of estrogen by pretending to be natural estrogen and nabbing our bodies’ estrogen receptors, leaving the real estrogen with nowhere else to go but out of our bodies — thus helping to immobilize the cancer-causing process.
  • And many, many more groundbreaking research findings.

These research findings have been compiled in the book Counteract the Fat: How Scientific Studies Have Shown That Fiber and Antioxidants Can Counteract the Physiological Effects of Junk Food and Promote Cholesterol and Weight Control With Less Restriction.

Counteract the Fat is a viable alternative to severely restrictive eating habits that stands alone as an informative, research-backed contribution to dietary science.  The book explains how fiber and antioxidants can help stave off illness and obesity in a non-severely restrictive diet.  Counteract the Fat is ideal for healthy adults with no history of debilitating illnesses who would like to maintain their health without sacrificing their favorite indulgences.  Counteract the Fat uncovers discoveries made by scientists at more than a dozen world-class institutions.

About the Author:

DéShond L Barnes discovered the Counteract the Fat concept in the late 1990’s by poring through medical journals and health, nutrition and diet publications for nearly a year, and has practiced the revolutionary Counteract the Fat methodology ever since — with incredible success.  By examining nutrition facts labels, calculating the total amount of fiber, antioxidants and other essential nutrients provided by health foods, and consuming a daily diet containing an average of 100+% of the Recommended Daily Allowance for fiber, antioxidants and other essential nutrients — Barnes has maintained excellent blood cholesterol, blood sugar, blood pressure and body weight over the decades without sacrificing unhealthy junk food favorites.  This has inspired Barnes to share this information with the rest of the world by publishing Counteract the Fat more than two decades later.  Barnes also teaches Counteract the Fat seminars at local Y.M.C.A.’s and public libraries in northern Illinois to spread the word about the Counteract the Fat methodology.  Barnes lives and writes in northern Illinois.

Original Sources:

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  • Jean Carper.  Food, Your Miracle Medicine.  HarperCollins Publishers Inc., 1993.
  • Judy Jameson.  Fat-Burning Foods and Other Weight-Loss Secrets.  NTC/Contemporary Publishing Group, Inc., 1994.
  • Katharine Colton.  Smart Guide to Healing Foods.  John Wiley & Sons, Inc., 1999.
  • Mark Bricklin.  Prevention Magazine’s Nutrition Advisor.  Rodale Press, Inc., 1993.
  • Michael Murray.  Long-term intake of dietary fiber and decreased risk of coronary heart disease.  New England Journal of Medicine, 1999.
  • Patricia Hausman and Judith Benn Hurley.  The Healing Foods.  Dell Publishing Group, Inc., 1989.
  • Patrick Holford.  The Optimum Nutrition Bible.  The Crossing Press, Inc., 1997.
  • Robert Garrison Jr., M.A., R.Ph. and Elizabeth Somer, M.A., R.D.  The Nutrition Desk Reference.  Keats Publishing, Inc., 1995
  • Selene Yeager and the Editors of Prevention.  Prevention’s New Foods For Healing.  Rodale Press, Inc., 1999.

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