Obesity Study In Mice Suggests Condition May Be Infectious

We’ve heard obesity can be “spread” between friends when we copy each other’s eating habits, but a new study in mice suggests obesity could actually be infectious.

That’s right, infectious. As in, something you can catch.

In the study, mice engineered to have a particular immune deficiency developed fatty liver disease and got fatter when fed a Western-style diet. But strikingly, when these immune-deficient mice were put in the same cage as healthy mice, the healthy mice started to come down with symptoms of liver disease, and also got fatter.

Read full article here.

5 Responses to Obesity Study In Mice Suggests Condition May Be Infectious

  1. Sue March 25, 2012 at 12:25 am #

    A better magazine theme would make the blog nicer.:)

  2. Anne May 8, 2012 at 4:57 pm #


  3. maiden July 22, 2012 at 5:03 am #

    is backed up with rrseaech from peer-reviewed journals. It is the solution I have been waiting for, not just to my weight problem (I still have about 50 pounds to lose) but to my health problems, and for my lifestyle in general.I hope to follow this way of eating for the rest of my life. I am very excited because the author has extremely simple recipes (the book is mostly informative, though, not mostly recipes like some diet books). He also explains how this can be followed with a harried and hectic lifestyle or while traveling. The author promotes nothing that has not been studied extensively in the medical literature, making this book very appealing to physicians and others in the medical field. It is technical, so it is good for people familiar with scientific study and medical terminology; however, someone wanting the basic message of the book can skip over these parts and figure out how to do the eating plan very easily. I am just the type of person who wants to understand WHY everything is done and WHY I should modify parts of my diet, so for me this book was a breath of fresh air moving through my life, showing me what I needed to know and what I need to do.For those who choose to follow the diet and want extensive support, the author provides this, too, via his website from low-cost ways to more costly one-on-one support. However, unlike many other diet books, the author does not set himself up as a diet guru, nor does he bad-mouth other diet book authors when he critiques their programs. One gets the feeling that he wrote the book truly to help people improve their health.This book was an answer to prayer for me, and I thank God that the author wrote it.

  4. Sneha July 19, 2013 at 11:00 pm #

    Okay so I have 10 pages and counting of typed up Paleo repeics, and if you want them all just give me your email. In the meantime, I’ll just pick out a couple of my favorites -Steak with Mushrooms and Onion in a Red Wine Sauce:In a frying pan, place the trimmed fat from your steak. Once the pan is well greased, remove the fat (place in a jar and store for later cooking). Add your steak and cook on each side for only 4 minutes (it might look bloody once you cut into it, but it keeps cooking a little after you remove it from the pan). Place steak on a plate and while that sits add the following to the frying pan:Sliced white or yellow onions and sliced mushrooms (I like to use baby bella).Once the onion has become transparent and the mushrooms are obviously no longer raw, pour in a dash (or two, or three) of red wine of your choice (last time I did this I used a port, because that was the only thing open, and I HIGHLY recommend it). Have a sip for yourself. Cook about a minute longer. Then dump the ingredients from the pan over the steak. Enjoy the decadence.-Chicken and TurmericIngredients:2-3 breasts chicken, de-skinned and de-bonedbd-1 onion (depends how much chicken and how much onion you want), diced1-2 (or 3!) cloves garlic, diced or crushedTurmericOlive oil(optional, but recommended: 1 tsp chicken bouillon paste) Directions: Heat olive oil in a frying pan. Cube the chicken into bite size pieces and place in frying pan. Cook until white on all sides (but not necessarily cooked all the way through). Remove from frying pan and set aside for later. To same pan, add a dash more oil and then the onions. Cook 1-2 minutes, then add the garlic. Cook a little longer, then add the bouillon paste. Now add the chicken again. Now dump some turmeric on there until it’s all a fabulous golden color and stir together so that all the spices and bouillon gets intermixed and the onions and garlic are coating each piece of chicken. Cover and cook for 5-10 minutes to make sure the chicken is all fully cooked and the flavors blend to a savory goodness.Notes: you can also add ginger to this mix, and lemon juice at the end (I just didn’t have fresh ginger first time I made this and forgot completely about the lemon, but it was still really good).*-Whole Chicken Roasted with Garlic, Lemon, and RosemaryThis is and always has been one of my absolute favorite ways to make and eat chicken. I know the idea of cooking a whole entire chicken can be scary, especially since undercooking the chicken is something you absolutely don’t want to do. The best way to prevent this is by checking the interior temperature of the bird with a cooking thermometer. I don’t have one of these. I do the ol’ stab it with a fork and see if the juice runs clear (done) or red (not done) although I will admit a meat thermometer is safer and only about $2, I think I may go get one soon. Ingredients:1 whole chicken (organic tend to be smaller, about 3 pounds. Cooking time will vary according to the size of the bird).Zest and juice of 2 lemons (keep the leftover used lemon to stuff the chicken with)Many cloves garlic, crushedRosemaryOlive oilDirections: Preheat oven to 300. Mix the garlic, rosemary, and lemon zest with some olive oil in a small bowl (and salt if you like). Coat the entire chicken (inside and outside of the skin) thoroughly with this mixture. Stuff the leftover lemon bodies in the chicken. Bake at 300 degrees, breast up, for 3 hours (or until done). If you are in more of a hurry, then bake at 400 degrees for about 1 hour (but preheat the oven to 450, simply turn it down to 400 when you stick in the chicken). -Sauteed Brussel Sprouts with Shallots and Lemon JuiceA slightly sweet variation of brussel sprouts. They’re delicious, trust me.Ingredients:10-12 brussel sprouts, quartered and de-cored2 shallots, dicedOlive oil2 lemon wedges(optional: pine nuts or almond slices) Directions: Heat oil in a non-stick skillet over medium-high heat. Add the shallots and cook for a couple minutes. Add the sprouts and turn until each one is thoroughly coated in oil. Cover and cook for 3 minutes. (Now you should add the nuts if you are including them.) Squeeze lemon wedges over the dish so that the juice coats the sprouts. Stir together and cook a little longer.

  5. Terry July 20, 2013 at 2:39 am #

    I’ve been known to make up recipes beaucse the comination of ingredients sounded good to me. Sometimes it’s a success, sometimes it can only be chalked up to a learning experience. This recipe is something I put together last week and it turned out to be really delicious! My 14 year old son loved it, so I think even your non-Paleo dinner guests would like it.Garlic Shrimp and Paleo “Spaghetti”One pound of wild caught white shrimpOne spaghetti squash4 Tbsp. olive oil4 cloves minced garlicDash of sea saltCut squash in half lengthwise. Scrape out seeds. Brush flesh with olive oil. Cook face down in a baking dish at 375 for 45 minutes.Sautee’ 2 cloves of minced garlic in 2 Tbsp. olive oil until lightly golden. Set aside.Sautee’ shrimp in remaining 2 Tbsp. olive oil and 2 cloves of minced garlic.When spaghetti squash is finished cooking, scrape out flesh with a fork, creating “spaghetti”.Toss with olive oil and garlic mixture and a dash of sea salt. Divide into three plates or pasta bowls. Top with shrimp. (For a guilty pleasure cheat, sprinkle with freshly grated parmesan cheese instead of sea salt).Makes 3 servings (not necessarily zone weighted blocks).

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