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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
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� 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
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.
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?
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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?
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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
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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
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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
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3�out�of�4�Men�are�too�fatTHE�SITUATION�IN�THE�USA
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3�out�of�5�Women�are�overweightTHE�SITUATION�IN�THE�USA
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Newly�introduced�Foods�and�BMI
Number of newly introduced foods
Fruit & Vegetables
Bakery products
Entrées
Sweets &Snacks
BMI
Condiments Frequency of BMI > 25
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©�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..
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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
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What�do�you�recommend�for�Overweight?�
Low�fat�diet
High�carbohydrate�(60%)�diet
5�6�meals�divided�through�the�day
Low�calorie�diet
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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
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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
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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%
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What�do�you�recommend�for�Overweight?
Low�fat�diet
High�carbohydrate�(60%)�diet
5�6�meals�divided�through�the�day
Low�calorie�diet
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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
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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)
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InsulinCholesterol
TriglycerideDHEA
Adrenalin
HGH
Fat�Synthesis
Hemostasis
Fat�Breakdown
Cortisol�
Fibrinolysis
Melatonin
Elevated�Insulin�leads�to�the�following�ChangesCARBOHYDRATES
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After�2�year's�Stay�in�the�US
His�proud�sponsors�were:
Michelangelo's�David
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What�do�you�recommend�for�Overweight?
Low�fat�diet
High�carbohydrate�(60%)�diet
5�6�meals�divided�through�the�day
Low�calorie�diet
23Source:�Deutscher�Ärzteverlag�2001,�Gesundheit
Blood�Sugar�Levels�with�6�Meals�a�Day
Fatty�Tissue
Meal Meal Meal Meal Meal Meal
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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
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What�do�you�recommend�for�Overweight?
Low�fat�diet
High�carbohydrate�(60%)�diet
5�6�meals�divided�through�the�day
Low�calorie�diet
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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
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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%
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So�what�is�theDifference
?
29
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"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®�
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?
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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!
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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?
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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?
35
313�lb.
143�lb.
What�is�possible�through�metabolic�balance®?
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
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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
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
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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
40
metabolic�balance®�
New�e�book�in�English!by�Dr.�Wolf�Funfack�
Nutrition�basicsIntroduction�to�the�success�program
Order�today�on�Amazon.com
41
THE�END?Or�is�it�your�newBeginning?
ItOs�your�Choice!�
Speak�today�with�your�certified�metabolic�balance®coach�about�how�to�get�started.
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