How Scientific Studies Have Shown That Fiber and Antioxidants Can Promote Cholesterol Control and Weight Control With Less Dietary Restriction by Counteracting the Physiological Effects of Junk Food

By DéShond L Barnes, Author

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How Scientific Studies Have Shown That Fiber and Antioxidants Can Promote Cholesterol Control and Weight Control With Less Dietary Restriction by Counteracting the Physiological Effects of Junk Food

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 — 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 saturated fat and cholesterol.  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.

• The excess calories in high-fat foods are absorbed by our bodies and stored as fat, and can cause us to gain weight — opening the door to obesity.  Both fiber and antioxidants can counteract that effect.  Scientists have reported that fiber helps control weight by reducing the amount of calories our bodies absorb.  It does that by nabbing calories — speeding them through our digestive system before they can be absorbed and stored as fat.  Scientists have also reported that antioxidants help control weight by providing our bodies with the energy needed to burn fat more efficiently.  These actions make it more difficult for us to gain weight and thus lower our risk of obesity.

• Deep-fried fatty foods can form oxidized lipids that can damage cells and the lining of the blood vessels — opening the door to heart disease.  Antioxidants can counteract that effect.  Scientists have reported that antioxidants fight heart disease by inhibiting the formation of oxidized lipids — thus inhibiting damage to cells and to the lining of the blood vessels 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 and E can counteract that effect.  Scientists have reported that vitamins C and E fight pancreatic cancer by neutralizing nitrites — thus inhibiting the formation of nitrosamines over time and helping to immobilize the cancer-causing process.

• Many of our favorite junk foods are high in sodium.  Excess sodium can open the door to high blood pressure by causing our bodies to retain water, which increases the volume of blood.  Both potassium and calcium can counteract that effect.  Scientists have reported that potassium fights high blood pressure by flushing excess sodium out of our bodies.  Scientists have also reported that calcium fights high blood pressure by acting as a natural diuretic to help kidneys release excess sodium and water.  These actions help to maintain healthy sodium levels — thus reducing our risk of high blood pressure.

• 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.

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