Webinar+presentation info mb+ppt-120422

42
1 Information Presentation - 2012 metabolic balance® Your Roadmap for Natural Weight Management Developed by Dr. Wolf Funfack, Specialist internal medicine and nutritional medicine

Transcript of Webinar+presentation info mb+ppt-120422

Page 1: Webinar+presentation info mb+ppt-120422

1

Information�Presentation�- 2012

metabolic�balance®��Your�Roadmap�for�Natural�Weight�Management

Developed�by�Dr.�Wolf�Funfack,Specialist�internal�medicine�and�nutritional�medicine

Page 2: Webinar+presentation info mb+ppt-120422

2

� 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!

Overweight�and�Obesity�is�a�Global�Issue

Page 3: Webinar+presentation info mb+ppt-120422

3

.

Poor�nutrition and�lack�of�exercise are�the�causes!�����������Poor�nutrition�being�the�principle�cause.

People�in�the�industrialized�world�are�becoming�progressively�heavier.

What�are�the�main�causes�for�this�increase�in�overweight�and�obesity?

Page 4: Webinar+presentation info mb+ppt-120422

4

For�most�of�our�species�history,�external�factors constrained�the�expression�of�obesity.

1) Early�manOs�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�manOs!�

But�is�our�Food�Source still�the�same?

Page 5: Webinar+presentation info mb+ppt-120422

5

80�years�ago�obesity�was�a�rarity.�

Why�were�our�grandparents�leaner?�

1. Food�source:�More�natural�&�unprocessed�foods.

2. How�&�when�they�ate.

3. More�physical�labor.

4. Transportation.

Circa 1930’s – Library of Congress

Page 6: Webinar+presentation info mb+ppt-120422

6

Classification BMI�(lbs./ins) risk�of�disease

30.0�- 34.9

35.0�- 39.9

40.0

high

very�high

extremely�high

Obesity�degree�I

Obesity�degree�II

Obesity�degree�III

<�18.5

18.5�- 24.9

25.0�- 29.9

increased

average

increased

Underweight

Normal�weight

Overweight

Classification�of�Obesity�in�Accordance�with�the�Criteria�of�the�WHO�- World�Health�Organization

Page 7: Webinar+presentation info mb+ppt-120422

7

Obesity�Trends*�among�U.S.�Adults

(*BMI�<�30,�or�about�30�lbs.�overweight�for�5\4]�person)�

Source:�Behavioral�Risk�Factor�Surveillance�System,�CDC�

2000

2010

No�Data <10% 10%-14% 15%-19% 20%-24% 25%-29% ��30%

1990

Page 8: Webinar+presentation info mb+ppt-120422

8

3�out�of�4�Men�are�too�fatTHE�SITUATION�IN�THE�USA

Page 9: Webinar+presentation info mb+ppt-120422

9

3�out�of�5�Women�are�overweightTHE�SITUATION�IN�THE�USA

Page 10: Webinar+presentation info mb+ppt-120422

10

Newly�introduced�Foods�and�BMI

Number of newly introduced foods

Fruit & Vegetables

Bakery products

Entrées

Sweets &Snacks

BMI

Condiments Frequency of BMI > 25

Page 11: Webinar+presentation info mb+ppt-120422

11

©�metabolic�balance�GmbH

ObesityHypertension

Fat�metabolism�disorders Diabetes�Type�2

Diseases�&�RamificationThe�Metabolic�Syndrome

Metabolic�Syndrome�and�its�medical�consequences

Arterial�hypertension

Hypercholesterolemia

Cardiovascular�disease

Gout

Fatty�liver�disease

Gall�stones

Carcinomas�

Polycystic�ovary�syndrome

Thrombosis

Depression�

Arthritis

Etcd..

Page 12: Webinar+presentation info mb+ppt-120422

12

Common�Diet�Recommendations��vs.��The�metabolic�balance®�Approach

Low�� fat�dietHigh�� carbohydrate�(60%)�diet

5�� 6�meals�divided�throughthe�dayLow�� calorie�diet

� No�fear�of�fat�] healthy�fats

� Fewer,�high�quality�carbohydrates�

� Only�3�meals�divided�through�the�day�

� Normal�calorie�diet

Page 13: Webinar+presentation info mb+ppt-120422

13

What�do�you�recommend�for�Overweight?�

Low�fat�diet

High�carbohydrate�(60%)�diet

5�6�meals�divided�through�the�day

Low�calorie�diet

Page 14: Webinar+presentation info mb+ppt-120422

14

Nutrient�oriented�ApproachWHICH�DIET?

Source:�Volek�J.�Carbohydrate�restriction..�Lipids;�Oct.�2008

40�overweight�patients�with�elevated�blood�lipid�levels��

(HDL<�40�or�<�50��mg/dl�TG�>�150�mg/dl)

were�put�on�2�different�low�caloric�diets�over�a�12�week�period.

Diet Fat Sat.�fat Cholesterol

A 59% 22% 600�mg

B 24% 7% 140�mg

Page 15: Webinar+presentation info mb+ppt-120422

15

Results�oriented�ApproachWHICH�DIET?

Source: Volek J. Carbohydrate restriction.. Lipids; Oct. 2008

Diet Kcal Blood

sugar

Diet.�Trigl. HDL Body�

weight

Body�fat

A 1,500 �12% 51% +13% �10% �6�kg

B 1,500 �2% 19% �1% �5% �4�kg

Page 16: Webinar+presentation info mb+ppt-120422

16

Fat�Consumption�and�OverweightBMI�>�30

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%

Page 17: Webinar+presentation info mb+ppt-120422

17

What�do�you�recommend�for�Overweight?

Low�fat�diet

High�carbohydrate�(60%)�diet

5�6�meals�divided�through�the�day

Low�calorie�diet

Page 18: Webinar+presentation info mb+ppt-120422

18

Time�(h)0 1 2 3 4 50

50

100

150

200

Ingestion

Blood�sugarConcentration

Blood�Sugar�Levels�and�short�chain�Carbohydrates

CARBOHYDRATES

Blood�sugar�level�(mg�/100�ml)

Insulin (%�of�normal)

Ravenous�hunger

Page 19: Webinar+presentation info mb+ppt-120422

19

Lasting�Satiety

Time(h)0 1 2 3 4 50

50

100

150

200

Ingestion

Blood�sugar�concentration

Blood�Sugar�Levels�and�long�chain�CarbohydratesCARBOHYDRATES

Blood�sugar�level�(mg�/�100�ml)

Insulin (%�of�Normal)

Page 20: Webinar+presentation info mb+ppt-120422

20

InsulinCholesterol

TriglycerideDHEA

Adrenalin

HGH

Fat�Synthesis

Hemostasis

Fat�Breakdown

Cortisol�

Fibrinolysis

Melatonin

Elevated�Insulin�leads�to�the�following�ChangesCARBOHYDRATES

Page 21: Webinar+presentation info mb+ppt-120422

21

After�2�year's�Stay�in�the�US

His�proud�sponsors�were:

Michelangelo's�David

Page 22: Webinar+presentation info mb+ppt-120422

22

What�do�you�recommend�for�Overweight?

Low�fat�diet

High�carbohydrate�(60%)�diet

5�6�meals�divided�through�the�day

Low�calorie�diet

Page 23: Webinar+presentation info mb+ppt-120422

23Source:�Deutscher�Ärzteverlag�2001,�Gesundheit

Blood�Sugar�Levels�with�6�Meals�a�Day

Fatty�Tissue

Meal Meal Meal Meal Meal Meal

Page 24: Webinar+presentation info mb+ppt-120422

24

Blood�Sugar�Levels�with�3�Meals�a�Day

Source:�Deutscher�Ärzteverlag�2001,�Gesundheit

Fatty Tissue

MealMealMeal

InsulinCork

InsulinCork

InsulinCork

Burning of fat Burning of fat

Breakfast�� Lunch� Dinner

Page 25: Webinar+presentation info mb+ppt-120422

25

What�do�you�recommend�for�Overweight?

Low�fat�diet

High�carbohydrate�(60%)�diet

5�6�meals�divided�through�the�day

Low�calorie�diet

Page 26: Webinar+presentation info mb+ppt-120422

26

Calorie�Reduction�leads�to�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

Page 27: Webinar+presentation info mb+ppt-120422

27

Calorie�Reduction�leads�to�the�Yo�Yo�Effect

Fat�stores�are�restored�more�rapidly,�and�there�is�a�fat�and�protein�fmemory.g��Sense�of�hunger�only�returns�to�normal�when�the�protein�content�is�normal

again.

By�then,�the�fat�stores�are�over�saturated!!�

Phase A: Feelings�of�intense�hunger,�reduction�in�muscles�and�connective�tissue

Body�fat�reduced�to��30%�Protein�content����������83%

Phase B: Rapid�increase�inRestoration�of�

Body�fat�to������������������80%�Protein�to��������������������88%�

Phase C: 50%�more�calories�than�required Body�fat�up�to���������174%�!!Protein�at�������������������98%

Page 28: Webinar+presentation info mb+ppt-120422

28

So�what�is�theDifference

?

Page 29: Webinar+presentation info mb+ppt-120422

29

Page 30: Webinar+presentation info mb+ppt-120422

30

"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).

The�Foundation�of�the�ProgramMETABOLIC�BALANCE®�

Page 31: Webinar+presentation info mb+ppt-120422

31

The�Procedure��� with�your�personal�Coach

1.�Learn�why�it�works

2.�Blood�tests�&�Profile4.�The�4�Phases

3.Nutrition�Plan

� 2�Day�Preparation�Phase� Strict�Conversion�Phase� Relaxed�Conversion�Phase�� Maintenance�Phase

HOW�DOES�METABOLIC�BALANCE®�WORK?

Page 32: Webinar+presentation info mb+ppt-120422

32

Nutrition�Pyramid

METABOLIC�BALANCE®Few�sweets,

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

Enough�water!

Page 33: Webinar+presentation info mb+ppt-120422

33

The�8�Rules

Rule�1: Eat�only�three�meals�a�day.�Do�not�eat�more�or�less�thanthe�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.).���������������������������������������������

HOW�DOES�METABOLIC�BALANCE®�WORK?

Page 34: Webinar+presentation info mb+ppt-120422

34

Rule�5: Eat�only�one�kind�of�protein�at�each�meal,�and�do�notrepeat�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�dividedthrough�the�day�(rule�of�thumb�is�half�your�body�weightin�fl�oz.).�

Rule�8: Eat�one�apple�a�day.

The�8�RulesHOW�DOES�METABOLIC�BALANCE®�WORK?

Page 35: Webinar+presentation info mb+ppt-120422

35

313�lb.

143�lb.

What�is�possible�through�metabolic�balance®?

Page 36: Webinar+presentation info mb+ppt-120422

36

Independent�Study�evaluating�the�Program

THE�STUDY

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

Page 37: Webinar+presentation info mb+ppt-120422

37

Changes�in�the�BMI

STUDY�TO�EVALUATE�THE�METABOLIC�BALANCE®�PROGRAM

Initial After�1�year

31 Definition�of�long�term�success:

A�reduction�of�the�original�BMI�by�1�point,�which�is�maintained�for�at�least�1�year.

"�Committee�to�develop�Criteria�for�Evaluating�the�Outcomes�of�Approaches�to�prevent�and�treat�obesity�&�Institute�of�MedicineV�

BM

I kg/

(Hei

ght)2

30.5

30

29.5

29

28.5

28

27.5

27

26.5

26

30.3

29.3

27.6

Page 38: Webinar+presentation info mb+ppt-120422

38©�metabolic�balance�GmbH�&�Co.�KG

62.5�%�of�participants�reduced�their�weight�by�more�than�5%�and�maintained��it�at�least�for�one�year.

50�%�of�participants�need�to�reduce�their�weight�by�

more�than�5%�and�need�to�maintain�it�for�more�than�

one�year.

metabolic�balance®International�recommendations�for�long�term�success�of�a�

potentially�efficient�weigh�management�program

„Committee to develop Criteria for Evaluating the Outcomes of Approaches to prevent and

treat obesity & Institute of Medicine“

Standard�Requirements�for�Reduction�in�Body�WeightMETABOLIC�BALANCE®��STUDY

Page 39: Webinar+presentation info mb+ppt-120422

39

STUDY�TO�EVALUATE�THE�METABOLIC�BALANCE®�PROGRAM

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.

Summary�of�the�Results

Page 40: Webinar+presentation info mb+ppt-120422

40

metabolic�balance®�

New�e�book�in�English!by�Dr.�Wolf�Funfack�

Nutrition�basicsIntroduction�to�the�success�program

Order�today�on�Amazon.com

Page 41: Webinar+presentation info mb+ppt-120422

41

THE�END?Or�is�it�your�newBeginning?

ItOs�your�Choice!�

Speak�today�with�your�certified�metabolic�balance®coach�about�how�to�get�started.

Page 42: Webinar+presentation info mb+ppt-120422

42