Can you actually have a slow or fast metabolism?

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Have you ever heard someone claim they have a “fast metabolism”? This typically means they can eat whatever they want without gaining weight.

Meanwhile, others blame their inability to lose weight on having a “slow metabolism”.

But can you actually have a fast or slow metabolism? Let’s see what the science says.

Andres Ayrton/Pexels

Remind me, what’s metabolism?

Metabolism refers to all the chemical processes which allow your body to function. This includes everything from breathing to circulating blood and repairing cells.

When we talk about metabolism in the context of weight, we’re usually referring to metabolic rate. This is a measure of how quickly your body converts food and stored energy into usable fuel.

To understand how your metabolism works, it’s helpful to know these four terms:

  • basal metabolic rate, which is the amount of energy your body uses to keep itself running when at rest. It usually accounts for about 60% to 75% of your daily energy use. It is largely determined by body size, but factors such as age, sex, race, and height may also contribute
  • diet-induced thermogenesis, which is the amount of energy you use while digesting and processing food. It usually accounts for between 10% and 15% of your daily energy use
  • non-exercise activity thermogenesis, which is the amount of energy you use for everyday movements such as fidgeting, standing and walking. It generally accounts for between 20 and 30% of the energy you use each day
  • exercise activity thermogenesis, which is the amount of energy you use while doing structured physical activity, such as going for a run or lifting weights at the gym. It usually represents 10 to 50% of your daily energy use, but this varies depending on how active you are.

So, can I have a ‘slow’ or ‘fast’ metabolism?

The answer is: it’s complicated.

If you have a condition called hypermetabolism, you could technically say you have a fast metabolism. Hypermetabolism occurs where your resting energy expenditure, or the amount of energy you use while your body is at rest, is at least 10% higher than average. Hypermetabolism is mainly associated with medical conditions such as hyperthyroidism, diabetes and certain genetic disorders.

In contrast, there are two conditions which may slow your metabolism. These are hypothyroidism (where your thyroid gland releases fewer hormones than normal) and polycystic ovary syndrome (which affects how the ovaries work). Both conditions can cause you to gain weight because they reduce how much energy your body uses while at rest. In this way, they could be said to give you a slow metabolism.

However, these three conditions tend to arise when your metabolism isn’t working as it should. So if you are generally healthy, your metabolic rate should stay within a normal range without significant highs and lows.

What actually does affect your metabolism?

There are many different factors. These include:

Genetics

We can observe the effect of genetics on metabolism in studies examining weight loss in identical twins. One study looked at pairs of identical female twins who were put on a calorie-restricted diet. It found these twins lost a similar amount of weight. In comparison, the researchers recorded significant variation in how much weight non-twins lost under the same conditions.

Eating habits

What and how often we eat shapes how much energy we consume each day. This is why dietary choices can affect your metabolic rate. However, there are some misconceptions to clear up. These include the idea that eating small, frequent meals boosts your metabolism. Shortening your feeding window may help you lose weight. But on the whole, timing matters less than how much food you actually eat. If you do lose weight, your body may respond by burning fewer calories. This process, known as adaptive thermogenesis, can make losing more weight difficult.

Exercise

Let’s compare two people of a similar weight: one who works at a desk and one who has an active job. Even if neither does structured exercise, the latter may use up to 1,000 calories more per day than her sedentary colleague.

And that’s before you add formal exercise, such as going for a run, into the mix. On a biological level, muscle tissue burns more energy compared to fat tissue. This means doing resistance training, which is designed to build muscle, may increase your metabolic rate.

Sleep

Current research suggests sleep deprivation does not reduce metabolic rate. However, it may cause your body to produce more hunger-inducing hormones such as ghrelin, which tells your brain to eat. But we need more research in this space.

But these ‘metabolism myths’ are still around today?

Yes. Here are three reasons why.

1. They’re easy to understand

If you struggle with losing or maintaining a healthy weight, it’s easier to say you have a slow metabolism than to unpack the many interacting factors that influence weight.

2. They’re embedded in diet culture

Many products claim to boost metabolism without providing any scientific evidence. Some weight loss supplements may increase your metabolic rate, but only for a few hours at most.

3. They’re difficult to disprove

It’s difficult to accurately measure how your body uses energy. This is because you generally consume and use a different number of calories each day. Current methods of measuring energy use can be expensive and time-consuming to run.

The bottom line

Many different factors influence your metabolic rate. So to understand how our bodies work, we need to debunk the idea that people are born with either a “fast” or “slow” metabolism. Our bodies are much more nuanced, and fascinating, than that.

Hayley O’Neill, Assistant Professor, Faculty of Health Sciences and Medicine, Bond University

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Carrots vs Cauliflower – Which is Healthier?

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    Our Verdict

    When comparing carrots to cauliflower, we picked the cauliflower.

    Why?

    Cauliflower is one of the exceptions to the “white is devoid of nutrients” expectation!

    In terms of macros, carrots have slightly more fiber and carbs, while cauliflower has slightly more protein. There’s a degree of balance there, and the numbers are close in any case, so we’ll call this round a tie.

    In the category of vitamins, carrots have more of vitamins A, B1, B3, and E, while cauliflower has more of vitamins B5, B6, B7, B9, C, K, and choline, winning this round.

    Looking at minerals, carrots have more calcium and copper, while cauliflower has more iron, magnesium, manganese, phosphorus, selenium, and zinc, winning another round.

    In other considerations, carrots have a higher polyphenol content (albeit not by much), so that’s a marginal point in carrots’ favor here.

    Adding up the sections makes for an overall win for cauliflower, but by all means enjoy either or both; diversity is good!

    Want to learn more?

    You might like:

    Make Your Vegetables Work Better Nutritionally

    Enjoy!

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  • Why Diets Make Us Fat – by Dr. Sandra Aamodt

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    It’s well-known that crash-dieting doesn’t work. Restrictive diets will achieve short-term weight loss, but it’ll come back later. In the long term, weight creeps slowly upwards. Why?

    Dr. Sandra Aamodt explores the science and sociology behind this phenomenon, and offers an evidence-based alternative.

    A lot of the book is given over to explanations of what is typically going wrong—that is the title of the book, after all. From metabolic starvation responses to genetics to the negative feedback loop of poor body image, there’s a lot to address.

    However, what alternative does she propose?

    The book takes us on a shift away from focusing on the numbers on the scale, and more on building consistent healthy habits. It might not feel like it if you desperately want to lose weight, but it’s better to have healthy habits at any weight, than to have a wreck of physical and mental health for the sake of a lower body mass.

    Dr. Aamodt lays out a plan for shifting perspectives, building health, and letting weight loss come by itself—as a side effect, not a goal.

    In fact, as she argues (in agreement with the best current science, science that we’ve covered before at 10almonds, for that matter), that over a certain age, people in the “overweight” category of BMI have a reduced mortality risk compared to those in the “healthy weight” category. It really underlines how there’s no point in making oneself miserably unhealthy with the end goal of having a lighter coffin—and getting it sooner.

    Bottom line: will this book make you hit those glossy-magazine weight goals by your next vacation? Quite possibly not, but it will set you up for actually healthier living, for life, at any weight.

    Click here to check out Why Diets Make Us Fat, and live healthier and better!

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  • The Low-Carb Fraud by Dr. T. Colin Campbell & Dr. Howard Jacobson

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    The first-named author is most well-known for “The China Study”, and the work here is consistent with that, albeit from the opposite angle.

    While critical of low-carb diets in general (as low-carb diets tend to be de facto low-fiber diets—they don’t have to be, but the way most people do them, they are*), it’s quite clear that one of the main purposes of this book was to serve as a rebuttal—refutation, even—of the paleo diet.

    *This is, as presented, the low-carb paradox. People promote low-carb diets because high-carb foods with minimal fiber will zip straight through the digestive system and set up camp in the liver and visceral fat, but the problem is that if a low-carb diet is pursued without adequate fiber (and usually with too much saturated fat), this will not be an improvement. Thus, per Drs. Campbell & Johnson, the answer is not avoiding carbs, but rather, prioritizing fiber (which almost always comes with carbs, while low-carb foods usually have quite little, or in the case of animal products, none).

    The style is old-school pop-science, but the science itself is sound, and referenced heavily with a proportional bibliography. Speaking of proportions, it’s worth mentioning that this book is one fifth the size of The China Study, making it a much quicker read.

    Bottom line: if you’re considering a low-carb diet and want to know the counterarguments without investing a lot of time into it, then this light book will present it for you clearly and in a well-sourced fashion.

    Click here to check out The Low-Carb Fraud, and enjoy the right carbs instead!

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  • Is Flour As Bad As Sugar?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    It’s Q&A Day at 10almonds!

    Have a question or a request? We love to hear from you!

    In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

    As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

    So, no question/request too big or small 😎

    ❝Is flour as bad as sugar, and if so, is it just white flour? What about other flours like rice flour?❞

    Short answer: the problem with flour is essentially the same as the problem with sugar, and by applying the knowledge of what the problem actually is, we can healthily enjoy either or both if we want to—with some important caveats.

    The problem: for both of these foods (flour and sugar) the glycemic index is very high, and so is the glycemic load.

    For more on what those things are and why they matter: Glycemic Index vs Glycemic Load vs Insulin Index

    Now, in this case:

    • white sugar has a glycemic index of 65 and a glycemic load of 65
    • white flour has a glycemic index of 70–85, and a glycemic load of 53–65

    You may be wondering: what happens, in each case if you make it brown? i.e. brown sugar and wholewheat flour?

    • brown sugar: is now brown in color; that’s it; that’s the difference (didn’t make it any healthier)
    • wholewheat flour: now has a slightly lower glycemic index, which will also lower the glycemic load (made it healthier)

    For why it made it healthier in the latter case, it has to do with the fiber content, and that’s what makes all the difference.

    For how, see: Which Sugars Are Healthier, And Which Are Just The Same?

    This is also why, as we say, there’s no pressing need to “go against the grain” for most* people, if you do enjoy wheat-based foods, you can indeed indulge.

    For more on this, see: Grains: Bread Of Life, Or Cereal Killer?

    If you are going to, we’d simply recommend:

    As for why we want to add those latter things into the dish, specifically in the context of eating a food with a lot of an ingredient that has a high glycemic index, is because of this:

    10 Ways To Balance Blood Sugars ← see #10, “put some clothes on your carbs”

    *You may be wondering: why “most” people?

    And the answer is, if you have a relevant allergy, intolerance, or sensitivity, you might want to skip the wheat, or skip any grain that contains gluten specifically, for example.

    See: Gluten: What’s The Truth?

    However, if you don’t, then you might want to not trouble yourself in that regard; see: Why Going Gluten-Free Could Be A Bad Idea

    Now, as for “what about other flours like rice flour?”, there are of course many options, but here are some things you should be aware of:

    • Rice flour has an incredibly high glycemic index (varies, but ranges up to 95), making it often about the worst choice healthwise for most people
      • …unless it is brown rice flour (which it usually isn’t), in which case it’s a more “middling” option
    • Potato flour is a little better, but still has a higher glycemic index than white flour
    • Cornflour (cornstarch) and cassava or tapioca flour are about the same as white flour, GI-wise
    • Sorghum flour isn’t much better
    • Quinoa, rye, and teff flour are all rather lower in GI, making them great options
    • Nut flours (e.g. almond) and pea flour are even lower in GI and higher in protein, but have strong flavors that might not suit all dishes, and the high fat content of most nut flours will make them unsuitable for certain kinds of baking (can’t make a light fluffy bread with almond flour that’s 50% fat, for example)

    For more details and numbers, see: What is the glycemic index of different flours?

    Want to make your own healthy bread?

    Check out our recipes section, including:

    Delicious Quinoa Avocado Bread | Healthy Homemade Flatbreads

    Enjoy!

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  • When oil refineries burn, here’s what happens to your lungs and heart

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    The fire at a major oil refinery in the Victorian city of Geelong has now reportedly been extinguished. But with thick smoke from the blaze lingering in the air on Thursday, many residents in Geelong and surrounding areas will understandably be worried.

    What is released into the air when a refinery burns? And is the smoke bad for your health?

    For most people, serious long-term health effects are unlikely. However, there can be short-term risks, and some groups are more vulnerable than others. So here’s what to look out for and how to stay safe.

    Benny Young/Facebook

    What is in the air when an oil refinery burns?

    Smoke from an oil refinery fire is made up of many different pollutants. The exact mix depends on what material is burning, how hot the fire is, and how long it lasts.

    Typically, these fires release fine particles, known as PM2.5 and PM10, which are small enough to travel deep into the lungs.

    They can also release toxic gases such as sulfur dioxide, nitrogen oxides and carbon monoxide, along with volatile organic compounds including benzene.

    For people living further from the fire, fine particles are typically the main concern because they can travel long distances and linger in the air.

    What are the health risks?

    For most healthy adults living in the area, short-term exposure to these pollutants will cause irritation rather than lasting harm.

    You may notice sore or watery eyes, a scratchy throat, coughing, headaches or a feeling of chest tightness. These symptoms are unpleasant but usually settle once air quality improves and exposure is reduced.

    This kind of exposure is very different from the long-term occupational exposure experienced by refinery workers or emergency responders, for whom risks of cancer and lung diseases are much higher and better studied.

    Who is most at risk?

    When air quality worsens, people with existing lung conditions such as asthma or chronic obstructive pulmonary disease are more likely to experience symptom flare-ups.

    Smoke particles can irritate already inflamed airways, leading to increased breathlessness and coughing. For those with existing respiratory conditions, this may mean needing to use reliever medications more frequently than normal.

    Those with heart disease are also at greater risk as air pollution can place extra strain on the cardiovascular system, increasing the risk of chest pain, irregular heartbeat and heart failure.

    Older people are also generally more sensitive to poor air quality because they are more likely to have chronic diseases and their heart and lungs might not work as well as they did when they were young.

    Children have the greatest risk of developing health issues in the longer term, as their lungs are still developing. But the risks from an isolated exposure, such as the Geelong fire, are relatively low.

    Some studies suggest repeated or prolonged exposure to air pollution during pregnancy may increase the likelihood of adverse outcomes for babies, such as low birth weight. But again, the risk for pregnant people from an isolated incident such as this is low.

    These kind of events often make people worry about cancer risk. But based on what we know, being exposed in the short term, from a single fire, does not meaningfully increase your risk of developing cancer – though these kinds of events are difficult to study, so evidence remains limited.

    Cancers associated with oil refinery emissions are linked to years or decades of exposure, usually among workers and those in heavily polluted environments.

    So while monitoring the air pollution and for any health issues is still necessary, it’s important to keep the risk in perspective.

    Continued follow-up of workers directly involved in firefighting or cleanup will be essential, as their exposure levels are likely to be much higher than those in the surrounding community.

    How to protect yourself from smoke

    There are practical steps people can take to reduce their exposure if smoke or poor air quality persists.

    It sounds obvious, but the less time you spend outside in smoke, the lower your risk of health issues cause by smoke inhalation.

    Staying indoors with windows and doors closed can significantly reduce your exposure to particles, especially if air conditioning is set to recirculate indoor air.

    If you have asthma or other chronic lung diseases, it’s important to keep your reliever close at hand, follow your existing written action plan, and seek medical advice early if symptoms worsen. This can prevent more serious flare-ups.

    Well-fitting P2 or N95 masks can reduce inhalation of fine particles when worn correctly. Loose-fitting surgical or cloth masks provide much less protection against smoke.

    Residents in and around Geelong concerned about air quality can check real-time monitoring data for the area at the Victorian Environment Protection Authority website.

    If your symptoms worsen or persist, you should speak to a health-care professional, and in emergency always call triple 0.

    Brian Oliver, Professor, School of Life Sciences, University of Technology Sydney and Peter J. Irga, Assistant Professor (Senior Lecturer) in Air and Noise Pollution, University of Technology Sydney

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Improve Blood Flow & Circulation In Your Legs

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Dr. Doug Weiss, a physiotherapist (and thus: a doctor of physical therapy), has advice on how and why to increase blood flow and circulation in your legs, keeping yourself healthier for longer and avoiding a lot of potential unpleasantries.

    The exercises

    The exercises here are not complex; they are as follows, and he suggests 3 sets of 10 reps of each, daily:

    • Sitting ankle pumps: sitting on a chair or the edge of a bed, lift the toes up, then heels up, squeezing the muscles.
    • Sitting knee extensions: sitting as before, kick one leg up until knee is straight, then switch legs.
    • Heel raises: standing this time, with a sturdy support such as a countertop, raise on toes as high as possible, then lower heels back to the ground
    • Pillow squats: placing pillows on a chair, cross hands on chest, and simply stand up and sit down—similar to the “getting up off the floor without using your hands” exercise, but an easier version.

    For visuals on these, and more details including the specific benefits of each, enjoy:

    Click Here If The Embedded Video Doesn’t Load Automatically!

    Want to learn more?

    You might also like:

    4 Tips To Stand Without Using Hands ← this time it’s the full movement, from the floor, and this is a really important movement to be able to do, as it’s a big indicator of healthy longevity

    Take care!

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