Is Metabolic Balance right for you ? Yes – if you want something unique that will be good for you. Yes – if you want to find out which food is right for you. Yes – if you want to get the best out of yourself. In short: Yes! Because our nutrition plans are individually adapted to each individual participant in such a way that the foods fit perfectly to the respective metabolism and thus optimize the performance of the whole body.
At Metabolic Balance we believe with the right nutrients every person is able to have the potential to be as healthy as is possible for them. Your food is the best medicine you can take or the slowest form of poison. So which is it going to be for you?
Find out more – join our free Info Webinar on Friday, May 7, 2021 at 11 am ET / 8 am PT / 17h MESZ to learn how our Metabolic Balance Program resets your metabolism and manages your weight and well-being long-term without pills, shakes, injections or processed foods. Use the link below to register!
Wild garlic is great ingredient and has become increasingly popular. We love this as wild garlic is an excellent preventative food. Its long-stemmed young leaves are harvested between March and May and transformed into various culinary treats. As aromatic as garlic, wild garlic has a decisive advantage over its fragrance-intensive relative: Unlike bulb garlic, wild garlic doesn’t lead to unpleasant odors and can therefore be consumed without worrying about who you’re chatting with afterwards!
The delicate greens of the wild garlic plant are also amazing: as they have a cleansing and detoxifying effect and can be beneficial for the gut microbiota when eaten regularly. Digestive complaints such as diarrhea and constipation can be alleviated. Wild garlic also has a surprisingly positive influence on blood pressure and cholesterol levels. It supports cardiovascular health and can have a protective effect against arteriosclerosis. Those prone to skin and hair problems will find their best friend in wild garlic and even with intestinal infection with Candida albicans.
With a global pandemic, many of us have been experiencing increased amounts of stress for a long time. Although there are many ways to manage stress, one way is through food! Specific foods can support your body and provide valuable stress relief. Foods associated with relieving stress include:
•Green tea: contains L-theanine which promotes feelings of calm. •Leafy greens such as spinach and kale contain magnesium which helps regulate the stress hormone cortisol. •Oily fish: the omega 3 fatty acids are thought to reduce excess cortisol, and help you feel less anxious. •Eggs: the choline found in eggs is needed for a neurotransmitter called acetylcholine that helps with good mood and reduced anxiety. •Pumpkin seeds are packed with magnesium, zinc and potassium which are all excellent at managing stress symptoms. •Turmeric: the curcumin found in turmeric may boost your happiness and pleasure hormones of serotonin and dopamine.
Adapted from Metabolic Balance Australia and New Zealand
The intestines are an important part of the digestive system – they transport the food bolus, absorb nutrients and water, produce vitamins and short-chain fatty acids, and remove indigestible food components. With a length of about 25ft and a surface area of up to 3,000 square feet. With our food, we not only absorb vital nutrients that enter the bloodstream via the intestine, but also encounter many foreign substances and pathogens. A healthy intestine that is equipped with a good intestinal flora and whose intestinal wall barrier is intact can catch, destroy and excrete toxins and pathogens before they can pose a risk to the body. Unfortunately, our gut microbes of the intestine can be massively disturbed by today’s modern nutrition and lifestyle. Often the intestinal mucosa is damaged, e. g. by a diet low in fiber and too much sugar or by abundant additives that are added in large quantities to many processed foods. It is estimated that about 17.6 lbs of preservatives pass through the intestine over the course of an adult life. This is unfavorable, since the preservatives do their job in the intestine just as they do as an additive in food: They destroy bacteria and do not distinguish between disease-causing or health-promoting intestinal bacteria.
The intestinal mucosa as a border post Nutrients and water are supposed to reach the body from the intestine. However, this does not apply to undigested food components, toxins and pollutants. Therefore, the intestinal mucosa must form an effective barrier. Normally, the cells in the intestine are located close together and the intercellular spaces are sealed with a kind of “Velcro” tape, i. e. membrane protein complexes, the so-called „tight junctions“. In addition, the intestinal mucosa is supported by a variety of different intestinal bacteria, which settle on the intestinal mucosa like a “thick fluffy carpet”, creating an impermeable barrier to blood circulation. The tight junctions can be opened to allow larger molecules and larger quantities of water to pass through. Disruptive factors such as stress, medications, alcohol, pathogenic germs and various additives can alter the intestinal flora and damage the intestinal mucosa. The pathogenic bacteria primarily benefit from a changed intestinal flora, because they can adapt very quickly to the changed environment and multiply accordingly quickly. As a result, inflammation of the intestinal mucosa may occur and the intestinal epithelium gradually becomes permeable (leaky gut syndrome) to allergens, pollutants and pathogens that harm the body. Allergies, diabetes mellitus type 2, skin diseases and fungal infections are also associated with a damaged and altered intestinal flora.
Food for the intestinal cells Lactobacilli (lactic acid bacteria) and bifidobacteria, which settle sufficiently in the intestine, can protect and strengthen the intestinal mucosa. Studies have impressively demonstrated that lactobacilli can repair defects caused by harmful bacteria. The broadest possible bacterial colonization in the intestine is therefore more than desirable. This ensures that the intestine is well supplied and the intestinal cells are optimally nourished. The intestinal cells receive all vital nutrients directly from the intestinal content. The intestinal content can be partially metabolized by some intestinal bacteria from the group of lactobacilli and bifidobacteria, forming short-chain fatty acids. Short-chain fatty acids provide energy, stimulate intestinal peristalsis and the circulation of the intestinal wall. Particular attention is paid to butyric acid, which promotes the metabolism of the intestinal mucosa and the growth of blood vessels in the intestinal wall. It also has anti-inflammatory and anticancerogenic effects. Propionic acid and acetic acid play an important role in gluco- and lipogenesis. Furthermore, propionic acid supports the glucose balance in addition to building up the intestinal flora. It throttles the release of glucose and stimulates the pancreas to produce insulin. At the same time, the sensitivity of the body cells to insulin is increased. It is therefore beneficial if sufficient lactobacilli and bifidobacteria colonize the intestine. With a nutrition rich in fiber, especially vegetables, legumes, whole grains and fruits, the bacterial population can be increased. But just as important are foods that provide probiotic bacterial strains, which are mainly found in fermented foods such as sauerkraut, yoghurt, kefir, buttermilk and many more.
Intestinal bacteria against obesity Obesity is still mostly induced by high calorie food intake and lack of exercise. However, numerous studies have shown now that there is also a significant difference between normal and obese people with regard to the composition of the intestinal microbiome. Thus, the two bacterial phyla Bacteroidetes and Firmicutes occur in different populations – in normal-weight individuals, in the majority, Bacteroidetes were detected, while Firmicutes predominated in overweight individuals. The higher the percentage of Bacteroidetes, the lower the body weight was. Currently, scientists are increasingly interested in the significance of the bacterial species Prevotella and Bacteroides in connection with the clinical picture of obesity and the corresponding nutritional recommendations. In studies, subjects were divided into different enterotypes depending on which bacterial species dominated – Prevotella or Bacteroides. They were able to show that this classification had a decisive influence on dietary success. If Prevotella dominated, the subjects responded successfully to a nutrition characterized by abundant dietary fiber, especially fiber from whole grain products. If the bacterial strain Bacteroides had the upper hand, then this nutrition was less successful. Instead, a nutrition that promoted bifidobacteria, i.e. foods rich in inulin (parsnips, Jerusalem artichokes, leeks, salsify, and many others), was better able to positively influence metabolism and support weight loss.
Conclusion Our intestine and its functionality has an immense influence on our health and well-being. For this reason, it is important to do everything possible to maintain intestinal health and take good care of the intestinal inhabitants. This is best achieved with a nutrition that is above all varied and rich in fiber and vital substances (vegetables, herbs, whole grains, legumes) and largely avoids processed foods and products. With a colorful mixture of these foods, as they are also compiled in the Metabolic Balance nutrition plan, the health-promoting intestinal bacteria receive plenty of nourishment and the opportunity to settle diligently in the intestine. In addition, high-quality fats (cold-pressed vegetable oils) and proteins (sea fish, nuts, dairy products, eggs) should not be missing. While fats support the energy production of intestinal cells, proteins (amino acids) are important components for building and repairing damaged intestinal cells. The Metabolic Balance nutrition plan takes all these criteria into account. Nevertheless, it may well be that participants with long-standing intestinal problems need support at the beginning of the nutritional change due to a very weakened intestinal flora. In this case, pre- and probiotics can be very useful and good. But – “Keep your eyes open when shopping” – many of these pre- and probiotics contain, in addition to a variety of bacterial strains, plenty of additives, which in turn cancel out the positive effect of the bacterial strains and have an unfavorable effect on the intestinal flora. For example, Metabolic Basics Probiotics B.26 is recommended. With 26 bacterial strains (100 billion germs) and 24 herbal, spice and fruit extracts, it offers a high concentration and bacterial diversity. At the same time, the herbal and spice extracts have an anti-inflammatory effect on the intestine and facilitate the settlement of important intestinal bacteria in the intestine.
Source: Yu Q et al. Lactobacillus protects the integrity of intestinal epithelial barrier damaged by pathogenic bacteria. Front Cell Infect Mircobiol. 5:26.Doi: 103389/fcimb.2015.00026.Schumacher B. “Störungen im Darm machen krank“. Ärzte Zeitung 2014 Oct 10; 03:05.Wehkamp J, Götz M, Herrlinger K, Steurer W, Stange E „Chronisch entzündliche Darmerkrankungen“; Deutsches Ärzteblatt 2016 Feb 5; 113/5Fischer S. „Genom, Proteom und Mikrobiom – Ein mikrobiologischer Blick in den menschlichen Organismus. Die Naturheilkunde 5/2015Francesco Asnica et. Al: Microbiome connections with host metabolism and habitual diet from 1098 deeply phenotyped individuals; Nature Medicine (2021; DOI: 10.1038/s41591-020-01183-8)Christensen L., Roager H. m., astrup a., Hjorth m. f. (2018): microbial enterotypes in personalized nutri-tion and obesity management. am J Clin nutr 108 (4): 645–651Hjorth m. f., Roager H. m., Larsen T. m., Poulsen S. K.,Licht T. R. Bahl m. I., Zohar Y., astrup a. (2018): Pre-treatment microbial Prevotella-to-Bacteroides ratio, determines body fat loss success during a 6-month randomized controlled diet intervention. Int J Obes 42 (3): 580–583
Julia Child, a well-known American cook and cookbook author, once said: “You don’t have to cook any fancy or complicated masterpieces – just good food made from fresh ingredients”. Metabolic Balance totally agrees. Cook quick, delicious and uncomplicated dishes from the ingredients on your nutrition plan and enjoy them!
Healthy eating reduces the risk of chronic diseases and food intolerances. In addition, more than 70 percent of all diseases are diet-related. Above all, the risk of obesity, cardiovascular diseases and diabetes is drastically reduced if you eat healthier. It’s actually a very simple calculation, don’t you think? Metabolic Balance provides you the structure and support to get on track and live a healthy life.
Although many of us think of rhubarb as a fruit and use the stems similar to other fruits such as in a jam, compote, chutney or in cake, rhubarb is considered a vegetable.
Rhubarb is incredibly healthy and fits perfectly with Metabolic Balance. It contains large amounts of vitamin K and C, potassium, and calcium. This vegetable is also packed full of malic acids, various glycosides, tannins, essential oils and pectin which can be soothing for the intestine. Rhubarb is perfect for “internal cleansing”. The contained anthraquinones strongly stimulate the digestive system and have a laxative effect.
Today we have a twist on an Italian classic. Give it a try and let us know what you think!
Ingredients: 1 serving of cottage cheese 2 slices of rye crispbread 1 apple 1 cup of espresso Cinnamon Cocoa powder Mineral water Vanilla
Preparation: Place the crispbread on a plate and add soak lightly with the espresso. Wash and grate the apple, spread half on top of the crispbread and sprinkle with cinnamon. Mix the cottage cheese with the vanilla and water and spread half of it on top of the crispbread. Place the second slice of crispbread on top and soak lightly with the espresso again. Top with the other half of the grated apple and finally spread the rest of the cottage cheese on top. Chill in the fridge for at least an hour, the longer the better. Sprinkle with cocoa powder before serving and then enjoy.
Tip: If there is no cottage cheese on your plan, you can swap this with yogurt. The apple can be replaced with another grated fruit or even fruit puree.
Many consider dietary changes to be a matter of self-discipline. We at Metabolic Balance know that this “self-discipline” is only an issue at the beginning of the new nutrition. By eating according to our nutrition plan, most people quickly experience a better quality of life and feel more comfortable in their body. Thus, our clients reach feelings that they literally become addicted to. As a consequence, they stick to the plan and without any effort to the new eating behavior. This is cool, isn’t it? To learn more about Metabolic Balance and how it can change your life visit our website!
This recipe is a unique take on traditional cabbage rolls but is nutritious and delicious. Give it a try and let us know what you think!
Ingredients: 1 portion of red cabbage 1 portion of sprouts 1/5 cup (125 mL) vegetable stock 1 clove of garlic Fresh ginger Chili powder Salt and pepper
Preparation: Blanch the cabbage leaves briefly in boiling salted water and cool in ice-cold water (to preserve the color). Peel the ginger, peel the garlic and chop both into small pieces. Heat a pan with some water, cook the garlic and ginger, for about 5 minutes. Add the sprouts and simmer for another 2 minutes. Season with salt, pepper and a little chili powder. Spread sprouts on cabbage leaves. Fold the long sides of the leaves over the filling and roll up the leaves from the narrow side. Cook the cabbage rolls on all sides in a hot pan, add in the vegetable stock and cook with the lid closed for about 10 to 15 minutes. Enjoy!