Webinar+presentation info mb+ppt-120422

Webinar+presentation info mb+ppt-120422

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  Information Presentation –2012 metabolic balance® Your Roadmap for Natural Weight Management Developed by Dr. Wolf Funfack, Specialist internal medicine and nutritional medicine 1
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  Overweight and Obesityis a Global Issue Worldwide obesity has more than doubled since 1980. 65% of the world's population live in countries where overweight and obesity kills more people than underweight. Nearly 43 million children under the age of five were overweight in 2010. Overweight and obesity is preventable! 2
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  People in theindustrialized world are becoming . progressively heavier. What are the main causes for this increase in overweight and obesity? Poor nutrition and lack of exercise are the causes! Poor nutrition being the principle cause. 3
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  For most ofour species history, external factors constrained the expression of obesity. 1) Early man’s existence depended upon exerting lots of energy while hunting and gathering food. 2) The foods he ate and the ratio of macronutrients. Carbs 40 45%, Fats 30 35%, Proteins 20 30% Our genetic Bio Software is the same as this early man’s! 4 But is our Food Source still the same?
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  80 years agoobesity was a Why were our grandparents rarity. leaner? 1. Food source: More natural & unprocessed foods. 2. How & when they ate. 3. More physical labor. 4. Transportation. 5 Circa 1930’s – Library of Congress
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  Classification of Obesity inAccordance with the Criteria of the WHO – World Health Organization Classification BMI (lbs./ins) risk of disease Underweight < 18.5 increased Normal weight 18.5 – 24.9 average Overweight 25.0 – 29.9 increased Obesity degree I 30.0 – 34.9 high Obesity degree II 35.0 – 39.9 very high Obesity degree III 40.0 extremely high 6
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  Obesity Trends* amongU.S. Adults 1990 2000 2010 Source: Behavioral Risk Factor Surveillance System, CDC (*BMI < 30, or about 30 lbs. overweight for 5’4” person) 7 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% 30%
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  THE SITUATION INTHE USA 3 out of 4 Men are too fat 8
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  THE SITUATION INTHE USA 3 out of 5 Women are overweight 9
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  Newly introduced Foodsand BMI Number Condiments of newly Frequency introduced Sweets & of BMI > 25 Snacks foods BMI Bakery products Entrées Fruit & Vegetables 10
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  Metabolic Syndrome andits medical consequences The Metabolic Syndrome Diseases & Ramification Arterial hypertension Obesity Hypercholesterolemia Hypertension Cardiovascular disease Gout Fat metabolism disorders Diabetes Type 2 Fatty liver disease Gall stones Carcinomas Polycystic ovary syndrome Thrombosis Depression Arthritis Etc….. 11 © metabolic balance GmbH
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  Common Diet Recommendations vs. The metabolic balance® Approach Low fat diet No fear of fat – healthy fats High carbohydrate (60%) Fewer, high quality diet carbohydrates 5 6 meals divided through Only 3 meals divided through the day the day Low calorie diet Normal calorie diet 12
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  What do yourecommend for Overweight? Low fat diet High carbohydrate (60%) diet 5 6 meals divided through the day Low calorie diet 13
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  WHICH DIET? Nutrient oriented Approach 40 overweight patients with elevated blood lipid levels Diet Fat Sat. fat Cholesterol (HDL< 40 or < 50 mg/dl TG > 150 mg/dl) A 59% 22% 600 mg were put on 2 different B 24% 7% 140 mg low caloric diets over a Source: Volek J. Carbohydrate restriction.. Lipids; Oct. 2008 12 week period. 14
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  WHICH DIET? Results oriented Approach Diet Kcal Blood Diet. Trigl. HDL Body Body fat sugar weight A 1,500 12% 51% +13% 10% 6 kg B 1,500 2% 19% 1% 5% 4 kg Source: Volek J. Carbohydrate restriction.. Lipids; Oct. 2008 15
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  BMI > 30 Fat Consumption and Overweight Nation Dietary fat Men Women Denmark 44% 11.8% 12.5% France 42% 16.1% 17.6% Germany 38% 22.5% 23.3% Czech Republic 34% 24.7% 26.5% United States 33% 32.2% 35.5% 16
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  What do yourecommend for Overweight? Low fat diet High carbohydrate (60%) diet 5 6 meals divided through the day Low calorie diet 17
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  CARBOHYDRATES BloodSugar Levels and short chain Carbohydrates Blood sugar 200 Concentration 150 Insulin (% of normal) 100 Ravenous hunger Blood sugar level (mg /100 ml) 50 Ingestion 0 0 1 2 3 4 5 Time (h) 18
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  CARBOHYDRATES BloodSugar Levels and long chain Carbohydrates Blood sugar 200 Lasting Satiety concentration 150 Insulin (% of Normal) 100 Blood sugar level (mg / 100 ml) 50 Ingestion 0 0 1 2 3 4 5 Time(h) 19
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  CARBOHYDRATES ElevatedInsulin leads to the following Changes Insulin Cholesterol Melatonin Triglyceride DHEA Adrenalin Cortisol HGH Fat Synthesis Fat Breakdown Fibrinolysis 20 Hemostasis
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  Michelangelo's David After 2 year's Stay in the US 21 His proud sponsors were:
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  What do yourecommend for Overweight? Low fat diet High carbohydrate (60%) diet 5 6 meals divided through the day Low calorie diet 22
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  Blood Sugar Levelswith 6 Meals a Day Fatty Tissue Meal Meal Meal Meal Meal Meal Source: Deutscher Ärzteverlag 2001, Gesundheit 23
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  Blood Sugar Levelswith 3 Meals a Day Fatty Tissue Insulin Insulin Insulin Cork Cork Cork Burning of fat Burning of fat Meal Meal Meal Breakfast Lunch Dinner Source: Deutscher Ärzteverlag 2001, Gesundheit 24
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  What do yourecommend for Overweight? Low fat diet High carbohydrate (60%) diet 5 6 meals divided through the day Low calorie diet 25
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  Calorie Reduction leadsto the Yo Yo Effect American soldiers were given a choice whether to go to the European front or participate in a dietary experiment conducted by the U.S. Army. 32 young, healthy normal weight men were kept isolated for 56 weeks in a metabolic laboratory. Weeks Fat Protein Carbohydrate Calorie deprivation A) Week 1 24 17% 25% 58% 50% B) Week 25 36 100% C) Week 37 44 35% 14% 51% self selected 26
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  Calorie Reduction leadsto the Yo Yo Effect Phase A: Feelings of intense hunger, reduction Body fat reduced to 30% in muscles and connective tissue Protein content 83% Phase B: Rapid increase in Body fat to 80% Restoration of Protein to 88% Phase C: 50% more calories than required Body fat up to 174% !! Protein at 98% Fat stores are restored more rapidly, and there is a fat and protein “memory.” Sense of hunger only returns to normal when the protein content is normal again. By then, the fat stores are over saturated!! 27
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  So what isthe Difference ? 28
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  METABOLIC BALANCE® The Foundation of the Program "Every person is able to produce the necessary hormones and enzymes essential for a well balanced metabolism when supplied with the required building blocks (vitamins, minerals, trace elements) through appropriate nutrition. With a well balanced metabolism, everyone is able to choose the food items which contain exactly these building blocks with the help of their inner signals (appetite or aversion). 30
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  HOW DOES METABOLICBALANCE® WORK? The Procedure with your personal Coach 1. Learn why it works 4. The 4 Phases 2. Blood tests & Profile 2 Day Preparation Phase Strict Conversion Phase Relaxed Conversion Phase Maintenance Phase 3.Nutrition Plan 31
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  METABOLIC BALANCE® Few sweets, Nutrition Pyramid no soft drinks Occasional cereals, cereal products, potatoes, red wine or beer Milk products, fish, meat, poultry, eggs, tofu Fresh fruit, vegetables, salads (prepared with healthy oil), rye bread, potatoes in the skin 32 Enough water!
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  HOW DOES METABOLICBALANCE® WORK? The 8 Rules Rule 1: Eat only three meals a day. Do not eat more or less than the plan prescribes. Rule 2: Ensure there is a five hour break between meals. Rule 3: Make sure each meal lasts no longer than 60 minutes. Rule 4: Begin every meal with one or two bites of the protein (i.e. meat, fish, cheese or yogurt, etc.). 33
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  HOW DOES METABOLICBALANCE® WORK? The 8 Rules Rule 5: Eat only one kind of protein at each meal, and do not repeat the same kind of protein in the same day. Rule 6: Finish evening meal by 9:00 PM. Rule 7: Drink the quantity of water calculated for you divided through the day (rule of thumb is half your body weight in fl oz.). Rule 8: Eat one apple a day. 34
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  What is possiblethrough metabolic balance®? 313 lb. 143 lb. 35
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  THE STUDY Independent Study evaluating the Program Dr. Nikolaus Gerdes, Dipl. Soz. Cornelia Meffert, Soz. MA Hochrhein Institut für Rehabilitationsforschung, Bad Säckingen Department for Quality Management & Social Medicine, Freiburg University Medical Center (Director: Prof. Dr. med. Wilfried H. Jäckel) Source: http://www.hri.de/index.php?menuid=1&reporeid=58 36
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  STUDY TO EVALUATETHE METABOLIC BALANCE® PROGRAM Changes in the BMI 31 Definition of 30.5 long term success: 30 30.3 29.5 A reduction of the BMI kg/(Height)2 29.3 original BMI by 1 29 point, which is 28.5 maintained for at least 28 1 year. 27.5 27.6 " Committee to develop Criteria for 27 Evaluating the Outcomes of Approaches to prevent and treat 26.5 obesity & Institute of Medicine“ 26 After 1 year 37 Initial
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  METABOLIC BALANCE® STUDY Standard Requirements for Reduction in Body Weight 62.5 % of participants reduced 50 % their weight by more than of participants need to 5% and maintained it at reduce their weight by least for one year. more than 5% and need to maintain it for more than one year. „Committee to develop Criteria for Evaluating International recommendations for long term success of a the Outcomes of Approaches to prevent and potentially efficient weigh management program metabolic balance® treat obesity & Institute of Medicine“ 38 © metabolic balance GmbH & Co. KG
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  STUDY TO EVALUATETHE METABOLIC BALANCE® PROGRAM Summary of the Results Adherence to the program guidelines (compliance) was surprisingly good. Average weight loss: 15.84 lbs. (7.2 kg) The goal of long term weight reduction of at least 5% was achieved by 62.5% of the clients. 33% lost as much as 10 % and more of their initial weight. Significant improvements in relevant metabolic parameters. Significant improvements in health related quality of life. 39
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  metabolic balance® New ebook in English! by Dr. Wolf Funfack Nutrition basics Introduction to the success program Order today on Amazon.com 40
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  THE END? Or isit your new Beginning? It’s your Choice! Speak today with your certified metabolic balance® coach about how to get started. 41
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