Fri, Mar-15-13, 04:30
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Senior Member
Posts: 6,498
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Plan: VLC, mostly meat
Stats: 202/200/165
BF:
Progress: 5%
Location: Montreal, Quebec, Canada
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I thought to check Wiki for serotonin. I found something very interesting: http://en.wikipedia.org/wiki/Serotonin
Quote:
The gut is surrounded by enterochromaffin cells, which release serotonin in response to food in the lumen. This makes the gut contract around the food. Platelets in the veins draining the gut collect excess serotonin.
If irritants are present in the food, the enterochromaffin cells release more serotonin to make the gut move faster, i.e., to cause diarrhea, so the gut is emptied of the noxious substance. If serotonin is released in the blood faster than the platelets can absorb it, the level of free serotonin in the blood is increased. This activates 5HT3 receptors in the chemoreceptor trigger zone that stimulate vomiting.[20] The enterochromaffin cells not only react to bad food, but they are also very sensitive to irradiation and cancer chemotherapy. Drugs that block 5HT3 are very effective in controlling the nausea and vomiting produced by cancer treatment, and are considered the gold standard for this purpose.[21]
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Hehe. Satiety hormone? Puking hormone morelike. But this is even more interesting. From the article:
Quote:
How long the feeling of satiety lasts after eating depends on a number of factors, but blood sugar level is particularly significant. The faster it falls, that is to say, the faster the somatic cells absorb glucose from the blood, the sooner the person will start to feel hungry again. In the next part of their study, the researchers investigated which of the aroma substances present in the oil are most effective at inhibiting glucose absorption.
The researchers used olive oils from Spain, Greece, Italy and Australia for their study. The research team managed to identify two substances that reduce the absorption of glucose from the blood in liver cells: Hexanal and E2-Hexenal. They also discovered that Italian olive oil contained larger amounts of the two aroma compounds.
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So, hexanal inhibits glucose absorption by the liver, most likely resulting in higher blood glucose than otherwise. To me, that sounds like a bad idea considering the strong association between obesity and diabetes, and the whole idea of the article about satiety and olive oil which contains lots of hexanal. Wiki on hexanal:
http://en.wikipedia.org/wiki/Hexanal
Quote:
Hexanal, or hexanaldehyde, is an alkyl aldehyde used in the flavor industry to produce fruity flavors.[2] Its scent resembles freshly cut grass.
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The ultimate point of the article is the idea that olive oil increases satiety, so we eat less, so we lose weight. But here, there's a hint that it doesn't work that way:
Quote:
During the study period, no member of this group recorded an increase in their body fat percentage or their weight.
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Sure, nobody gained weight, but they don't say some lost weight, in spite of a lower caloric intake. I mean, if the whole point is to try to show eating olive oil helps weight loss, and if there was weight loss, they would've shouted that fact on the rooftops. It's established that low-carb spontaneously reduces total intake, and it's commonly believed that the weight loss from low-carb comes from this spontaneous reduction and not from some other mechanism like insulin for example. But here, they show that in spite of an increase in satiety, and in spite of a decrease in total intake, there was no weight loss. Thus, we can conclude that the weight loss seen with low-carb comes from something other than the spontaneous reduction of total intake.
So, with olive oil, we eat less, but it makes no difference where it counts. And then if we believe Seth Roberts, we have some 'splainin to do about olive oil: http://forum.lowcarber.org/showthread.php?t=433300
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