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Bone & fat bucket : save them for munitions / Domestic Savings Committee.

A healthy eating guide : fat / Tesco Stores Ltd.

SEM adipocytes

Blends historical perspectives with cutting-edge research to examine body fat as a critical endocrine organ that can be better understood and managed when recognized as a necessary component of human health.
Biochemist Sylvia Tara explores the surprising science behind our most hated body part. Fat is an obsession, a dirty word, a subject of national handwringingand, according to biochemist Sylvia Tara, the least-understood part of our body. You may not love your fat, but your body certainly does. In fact, your body is actually endowed with many self-defense measures to hold on to fat. For example, fat can use stem cells to regenerate; increase our appetite if it feels threatened; and use bacteria, genetics, and viruses to expand itself. The secret to losing twenty pounds? You have to work with your fat, not against it. Tara explains how your fat influences your appetite and willpower, how it defends itself when attacked, and why it grows back so quickly. The Secret Life of Fat brings cutting-edge research together with historical perspectives to reveal fat's true identity: an endocrine organ that, in the right amount, is critical to our health. Fat triggers puberty, enables our reproductive and immune systems, and even affects brain size. Although we spend $60 billion annually fighting fat, our efforts are often misinformed and misdirected. Tara expertly illustrates the complex role that genetics, hormones, diet, exercise, and history play in our weight, and The Secret Life of Fat sets you on the path to beat the bulge once and for all.--Dust jacket.

xiv, 235 pages : black and white illustrations ; 20 cm

The secret life of fat : the science behind the body's greatest puzzle / Sylvia Tara.

Surgeon and writer Gabriel Weston presents a programme about fat - focusing on why some people seem to struggle with their weight. Now that a quarter of the population are estimaged to be clinically obese, she discusses the latest research on obesity in the hope of finding a way to fight the current obesity epidemic. Weston dissects a pig to look at levels of fat in its body, then she meets Dr Carel Le Roux who is researching our body's chemical messengers - in particular hormones which make us feel hungry and those which make us feel full. Le Roux experiments on Weston to prove his point. We meet two identical twins - Elaine and Liz; one is overweight and one is not. Tim Spector describes how his research into twins was changed when he met Elaine and Liz who are known as discordant twins. He has since found other discordant twins and has undertaken genetic studies on each in order to see why some seem to have the fat gene switched on and some don't. He puts this down to genes that are switched on by the environment - epigenetics. However, if the fat gene can be turned on, can it be turned off? Other studies are looking at whether or not a tendency to obesity starts in the wombs of undernourished pregnant women. We see a gastric bypass operation on morbidly obese, Marianne. Dr Le Roux believes that these operations are successful both because of the stomach reduction and also the way they changes people's relationship with food. Le Roux's colleague, Samantha Scholtz, is looking at how gastric bypass surgery changes people's brains by studying MRI scans of brains looking at images of high fat food both before and after surgery. All this new evidence goes to show that it is too simple to merely call obesity a problem of willpower.

Horizon.

Horizon

The truth about fat.

Jacques Peretti looks at the current obesity epidemic. This is the first of three programmes; this programme looks at the latest research into the causes of obesity by visiting a large number of notable experts in this field. To begin with he speaks to a number of women about their battles with their weight and undergoes a MRi scan under the supervision of Medical Research Council's Professor Jimmy Bell in order to identify all of the 'hidden' fat in his body; there is a surprising amount for a man of average build. Peretti considers the situation in the US in the early 1970s. Earl Butz, US Secretary of Agriculture, pioneered a change in American farming; farmers were encouraged to farm 'fence-post-to-fence-post'. Large farms and intensive farming became the norm. Marion Nestle from New York University comments on the impact of the increased calorie intake due to the addition of corn syrup, a bi-product of corn production into processed foods. This led to the doubling of average calorie intake and since the 1980s corn syrup has been added to most soft drinks. Dr Robert Lustig, University of California, San Francisco, comments that despite corn syrup being sweeter than sucrose, more is added. Unsurprisingly, a spokeswoman from the American Beverage Association, Susan Neely denies this. Scientists have discovered that fructose is potentially 'toxic' - Dr Jean-Marc Schwarz from Touro University, California contributes. It looks as though the consumption of fructose inhibits the production of leptin which is the body's natural 'feeling full' mechanism. In the UK, it is claimed that the obesity epidemic started with the creation of 'snacking'; Terry Jones from the Food & Drink Federation comments. Professor Philp James from the International Association for the Study of Obesity Paul Simons, a former advertising executive, comments on the research behind creating frozen processed foods, which were laden with fat and sugar. After a sabbatical in th UK, Ancel Keys, the creator of the US military K-rations, came to the conclusion that obesity was caused by fat. However, John Yudkin, author of 'Pure, White and Deadly', argued that it was sugar. Dr Richard Bruckdorfer, a contemporary of Yudkin's comments on his experience of working with Yudkin. Unfortunately, the sugar industry discredited his work. Moving on to recent research, the focus is on what is going on in the brain; 'decoding' obesity. Is it possible that some foods are engineered to be addictive? George McGovern, a failed US candidate for the 1972 presidency. He was charged with nutritional guidelines, identifying sugar intake as problematic. In response, sugar was taken out of the report with fat being the culprit. This led to the explosion in the production of 'low fat' food production. Dr Alice Pegg, a food technician, explains how low fat foods are formulated to be tasty. More recently, the World Health Organisation was discouraged from publishing the full implications of sugar intake by the lobbying of the US food industry.

The men who made us fat. Part 1.

Fat and blood:  and how to make them.

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Fat

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SEM adipocytes

The secret life of fat : the science behind the body's greatest puzzle / Sylvia Tara.

The truth about fat.

The men who made us fat. Part 1.

Fat and blood: and how to make them.

Wellcome uses cookies.

Fat

Images

Catalogue

SEM adipocytes

The secret life of fat : the science behind the body's greatest puzzle / Sylvia Tara.

The truth about fat.

The men who made us fat. Part 1.

Fat and blood: and how to make them.

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