A Cutting-Edge Scientific Approach to Cholesterol Control, Weight Control and Disease Prevention With Less Dietary Restriction

Counteract the Fat: A groundbreaking book based on scientific studies.

CHICAGO, May 1, 2024 /PRNewswire-PRWeb/ -- Junk food is so loved by many. 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. These groundbreaking discoveries are uncovered 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 (ISBN: 979-8398923704). The following concepts are discussed in the book:

High-fat foods produce cholesterol-related acids that can clog arteries and raise cholesterol levels over time — 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 promote cholesterol control 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 the body before they can ravage the heart and arteries and thus lowering the risk of heart disease.
The excess calories in high-fat foods are absorbed by the body and stored as fat, and can cause weight gain over time — opening the door to obesity. Both fiber and antioxidants can counteract that effect. Scientists have reported that fiber helps to promote weight control by reducing the amount of calories the body absorbs. It does that by nabbing calories — speeding them through the digestive system before they can be absorbed and stored as fat. Scientists have also reported that antioxidants help to promote weight control by providing the body with the energy that it needs to burn fat more efficiently. These actions make it more difficult to gain weight and thus lower the risk of obesity.
Deep-fried fatty foods can form 𝑜𝑥𝑖𝑑𝑖𝑧𝑒𝑑 𝑙𝑖𝑝𝑖𝑑𝑠 that can damage cells and the lining of the blood vessels over time — 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 the 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, 𝐸 and 𝑠𝑒𝑙𝑒𝑛𝑖𝑢𝑚 can counteract that effect. Scientists have reported that vitamins C, E and selenium fight pancreatic cancer by neutralizing nitrites — thus inhibiting the formation of nitrosamines over time and helping to immobilize the cancer-causing process.
Many junk food favorites are high in 𝑠𝑜𝑑𝑖𝑢𝑚. Excess sodium can open the door to high blood pressure by causing the body 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 the body. 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 the risk of high blood pressure.
Many animal protein food favorites such as steaks, hamburgers and ribs can open the door to heart disease and stroke by increasing the 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 the body to reabsorb circulating estrogen — rather than excrete it. As a result, blood levels of estrogen become elevated over time. 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 the body's estrogen receptors, leaving the 𝑟𝑒𝑎𝑙 estrogen with nowhere else to go but out of the body — thus helping to immobilize the cancer-causing process.
And 𝒎𝒂𝒏𝒚, 𝒎𝒂𝒏𝒚 more groundbreaking discoveries.

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.

𝗢𝗿𝗶𝗴𝗶𝗻𝗮𝗹 Sources:

Donald L. Brown. Antioxidants and cancer prevention: the epidemiologic evidence. 𝐴𝑚𝑒𝑟𝑖𝑐𝑎𝑛 𝐽𝑜𝑢𝑟𝑛𝑎𝑙 𝑜𝑓 𝐶𝑙𝑖𝑛𝑖𝑐𝑎𝑙 𝑁𝑢𝑡𝑟𝑖𝑡𝑖𝑜𝑛, 1998.
Dr. Ed Blonz, Ph.D., 𝑃𝑜𝑤𝑒𝑟 𝑁𝑢𝑡𝑟𝑖𝑡𝑖𝑜𝑛. Penguin Putnam Inc., 1998.
Editors of Prevention®. 𝑃𝑟𝑒𝑣𝑒𝑛𝑡𝑖𝑜𝑛'𝑠 𝐻𝑒𝑎𝑙𝑖𝑛𝑔 𝑊𝑖𝑡𝘩 𝑉𝑖𝑡𝑎𝑚𝑖𝑛𝑠. Rodale Press, Inc., 1996.
James Gordon. Vegetables, fruit and cancer prevention: a review. 𝐽𝑜𝑢𝑟𝑛𝑎𝑙 𝑜𝑓 𝑡𝘩𝑒 𝐴𝑚𝑒𝑟𝑖𝑐𝑎𝑛 𝑀𝑒𝑑𝑖𝑐𝑎𝑙 𝐴𝑠𝑠𝑜𝑐𝑖𝑎𝑡𝑖𝑜𝑛, 1999.
Jean Carper. 𝐹𝑜𝑜𝑑, 𝑌𝑜𝑢𝑟 𝑀𝑖𝑟𝑎𝑐𝑙𝑒 𝑀𝑒𝑑𝑖𝑐𝑖𝑛𝑒. HarperCollins Publishers Inc., 1993.
Judy Jameson. 𝐹𝑎𝑡-𝐵𝑢𝑟𝑛𝑖𝑛𝑔 𝐹𝑜𝑜𝑑𝑠 𝑎𝑛𝑑 𝛰𝑡𝘩𝑒𝑟 𝑊𝑒𝑖𝑔𝘩𝑡-𝐿𝑜𝑠𝑠 𝑆𝑒𝑐𝑟𝑒𝑡𝑠. NTC/Contemporary Publishing Group, Inc., 1994.
Katharine Colton. 𝑆𝑚𝑎𝑟𝑡 𝐺𝑢𝑖𝑑𝑒 𝑡𝑜 𝐻𝑒𝑎𝑙𝑖𝑛𝑔 𝐹𝑜𝑜𝑑𝑠. John Wiley & Sons, Inc., 1999.
Mark Bricklin. 𝑃𝑟𝑒𝑣𝑒𝑛𝑡𝑖𝑜𝑛 𝑀𝑎𝑔𝑎𝑧𝑖𝑛𝑒'𝑠 𝑁𝑢𝑡𝑟𝑖𝑡𝑖𝑜𝑛 𝐴𝑑𝑣𝑖𝑠𝑜𝑟. Rodale Press, Inc., 1993.
Michael Murray. Long-term intake of dietary fiber and decreased risk of coronary heart disease. 𝑁𝑒𝑤 𝐸𝑛𝑔𝑙𝑎𝑛𝑑 𝐽𝑜𝑢𝑟𝑛𝑎𝑙 𝑜𝑓 𝑀𝑒𝑑𝑖𝑐𝑖𝑛𝑒, 1999.
Patricia Hausman and Judith Benn Hurley. 𝑇𝘩𝑒 𝐻𝑒𝑎𝑙𝑖𝑛𝑔 𝐹𝑜𝑜𝑑𝑠. Dell Publishing Group, Inc., 1989.
Patrick Holford. 𝑇𝘩𝑒 𝛰𝑝𝑡𝑖𝑚𝑢𝑚 𝑁𝑢𝑡𝑟𝑖𝑡𝑖𝑜𝑛 𝐵𝑖𝑏𝑙𝑒. The Crossing Press, Inc., 1997.
Robert Garrison Jr., M.A., R.Ph. and Elizabeth Somer, M.A., R.D. 𝑇𝘩𝑒 𝑁𝑢𝑡𝑟𝑖𝑡𝑖𝑜𝑛 𝐷𝑒𝑠𝑘 𝑅𝑒𝑓𝑒𝑟𝑒𝑛𝑐𝑒. Keats Publishing, Inc., 1995.
Selene Yeager and the Editors of Prevention. 𝑃𝑟𝑒𝑣𝑒𝑛𝑡𝑖𝑜𝑛'𝑠 𝑁𝑒𝑤 𝐹𝑜𝑜𝑑𝑠 𝐹𝑜𝑟 𝐻𝑒𝑎𝑙𝑖𝑛𝑔. Rodale Press, Inc., 1999.

Complimentary review copies of 𝐶𝑜𝑢𝑛𝑡𝑒𝑟𝑎𝑐𝑡 𝑡𝘩𝑒 𝐹𝑎𝑡 will be sent to journalists and editors upon request via email. For everyone else, the book is available at the following URL: https://www.amazon.com/dp/B0C87W6RY8.

View original content to download multimedia:https://www.prweb.com/releases/a-cutting-edge-scientific-approach-to-cholesterol-control-weight-control-and-disease-prevention-with-less-dietary-restriction-302132509.html