Increase of visceral fat (Fig. 1) can cause 11 life-threatening diseases which are:
Diabetes, Kidney diseases, High blood pressure, Dyslipidemia, Sleep apnea syndrome, Hyperuricemia, Fatty liver, Osteoarthritis, Menstrual disorders/Pregnancy complications, Heart attack, Stroke
To decrease visceral fat, it has been said that changing diet and/or doing exercises is necessary, but they are difficult to continue for a long time.
However, according to recent researches, it has turned out that there is a method to reduce visceral fat without changing diet or doing exercises.
The method is that stimulating BAT which is a type of body cells increases or activates BAT, and burns and reduces visceral fat.
While the burning effect of exercise (moving muscles) is 4 (W/Kg), the burning effect of activating BAT is 300-400 (W/Kg), which is 70-100 times higher.
When the effect is converted to the weight, about 1 Kg per year can be reduced.
BAT is a body cell that burns fat and raise the body temperature like a heater in the body. BAT uses visceral fat as fuel. BAT is located around the clavicles and the upper part of the spine.
BAT is deeply related to fat burning all over the body, but BAT decreases with age. Fig. 2 shows BAT in 20s, 30s and 40s. There is almost no BAT in 40s.
It was considered that decreased BAT wouldn’t come back, but by the recent research, it has turned out that BAT can be increased even if it decreased once or can be activated.
How to increase BAT
1. Stimulation by cold
The skin has a sensor for cold. When the sensor of the skin keeps detecting cold for a long period of time, BAT increases. On the contrary, if you have BAT, even if you stay in a cold place, you can raise your body temperature.
But it is hard to keep being stimulated by cold for a long period of time.
Recently it has turned out that there is the sensor not only in the skin but also in the digestive system so that BAT can be increased by meals.
This sensor is called a trip-channel and the digestive system has 3 kinds of trip-channels. Stimulating the trip-channels by eating food corresponding to each trip-channel at the same time leads to increase BAT effectively.
Group (1): Chili, Pepper, Ginger, Bluish fish
The sensor detects not only heat but also spiciness and is stimulated by EPA and DHA of bluish fishes.
Group (2): Garlic, Onion, Wasabi, Mustard
Group (3): Mint
Recipe to eat all 3 Groups at the same time
Mackerel marinated with Onion (Fig. 3)
Chili (1 piece)
Mackerel canned with water (1 can)
Onion (1 piece)
Ginger (a part)
Mint (5 grams)
(1) Slice an onion and put them in a heat-resistant container.
(2) Add a table spoon of soy source, Mirin (sweet cooking Sake) and vinegar.
(3) Add grated ginger and round-sliced chili and mix them.
(4) Microwave them for 2 minutes.
(5) Add canned mackerel including the soup inside.
(6) Mix them lightly and spread mint.
This is pre-cooked food you can store in the refrigerator for a few days and use with other foods like Fig.4.
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