Weight loss abstract
This invention relates to a dieting method and novel line of food
products. These novel food products replace similar food products
and are utilized by the dieting method to induce a slowed carbohydrate
absorption rate thereby achieving weight loss. Furthermore, the
dieting method will induce a high satiating effect to control eating
habits and provide the dieter with additional doses of mono and
poly unsaturated fatty acids to prevent any decrease in energy consumption.
Weight loss claims
1. A bread weight loss composition comprising complex carbohydrates,
vegetable protein, vegetable fat, and dietary fibers, said composition
containing from about 8% to about 18% of dry weight of said complex
carbohydrates, wherein said complex carbohydrates comprise at least
about 90% of said carbohydrates selected from the group consisting
of amylopectin and amylose, up to about 5% of said carbohydrates
selected from the group consisting of disaccharides and polysaccharides,
and up to about 5% of said carbohydrates are monosaccharides, from
about 43% or greater of dry weight of said vegetable protein, wherein
said vegetable protein is of a high biological value, said vegetable
protein being selected from the group consisting of soybean, peanut,
lupine, wheat and yeast, from about 14% to about 25% of dry weight
of said vegetable fat, wherein said vegetable fat comprises about
15% saturated fat, about 40% to about 45% of monounsaturated fat
and about 40% to about 45% of polyunsaturated fat, wherein said
monounsaturated fat is oleic acid, and said polyunsaturated fat
comprises linoleic, linolic, and arachidonic acids, and from about
4.8% to about 6.2% of dry weight of said dietary fibers, wherein
said dietary fibers comprise greater than about 65% water soluble
fibers and less than about 35% water insoluble fibers, said weight
loss composition having a glycemic index between about 5% and about
2. The weight loss composition according to claim 1 further including
wheat flour, baking yeast, water, minerals and vitamins.
3. A bread product formed by processing and baking the composition
of claim 2.
4. A bread weight loss composition consisting essentially of complex
carbohydrates, vegetable protein, vegetable fat, and dietary fibers,
said composition containing from about 8% to about 18% of dry weight
of said complex carbohydrates, wherein said complex carbohydrates
comprise at least about 90% of said carbohydrates selected from
the group consisting of amylopectin and amylose, up to about 5%
of said carbohydrates selected from the group consisting of disaccharides
and polysaccharides, and up to about 5% of said carbohydrates are
monosaccharides, from about 43% or greater of dry weight of said
vegetable protein, wherein said vegetable protein is of a high biological
value, said vegetable protein being selected from the group consisting
of soybean, peanut, lupine, wheat and yeast, from about 14% to about
25% of dry weight of said vegetable fat, wherein said vegetable
fat comprises about 15% saturated fat, about 40% to about 45% of
monounsaturated fat and about 40% to about 45% of polyunsaturated
fat, wherein said monounsaturated fat is oleic acid, and said polyunsaturated
fat comprises linoleic, linolic, and arachidonic acids, and from
about 4.8% to about 6.2% of dry weight of said dietary fibers, wherein
said dietary fibers comprise greater than about 65% water soluble
fibers and less than about 35% water insoluble fibers, said weight
loss composition having a glycemic index between about 5% and about
5. The weight loss composition according to claim 4 further including
wheat flour, baking yeast, water, minerals and vitamins.
6. A bread product formed by processing and baking the composition
of claim 5.
Weight loss description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates generally to a method for achieving weight
loss utilizing a novel line of food products that replace existing
products. More particularly, the present method of weight reduction
allows the dieter to eat certain naturally available food items
in open quantity while replacing restricted food items by the novel
line of food products described herein.
2. Description of the Prior Art
Various dieting methods are known for the treatment of obesity,
diabetes, high cholesterol and high TriGlycerides. It is well known
in the medical community that the first step to follow for dieting
is to reach the body normal weight. It is also well known that weight
reduction in the normal range of body weight prevents the occurrence
of most clinical complications of obesity. Furthermore, as clinical
symptoms and the general condition of diabetic patients improves
through dieting many diabetics become less reliant on diabetic medications.
Weight control and proper diet also help in the treatment of high
blood cholesterol. Although high blood fat is a hereditary factor
in most instances, proper diet is effective in improving over 80%
of high blood cholesterol cases.
Current dieting methods always advise to first start by classical
dietary measures. Only when classical dietary measures proves to
be ineffective are medicines and drugs needed.
Many overweight patients rely on medicines that are used as appetite
suppressants, metabolic rate enhancers, etc. Almost all of these
medicines prove to be ineffective in the long term or exhibit side
effects such as nervousness, palpitation, insomnia, etc. These side
effects limit medicinal use to no more than an encouraging factor
to start a diet. Such medicines include, but are not limited to
dietary supplement compositions comprising St. Johns Wart (hypericin),
Mahuang (Ephedra Sinica or Ephedrine), caffeine and aspirin.
Many patients not satisfied with the current methods of weight
loss rely on surgical procedures. These procedures are dangerous
and unsuitable for the majority of the overweight population. Athletic
exercise has also become widespread in the fight to lose weight,
however exercise without proper diet has proven to be ineffective
in reducing weight.
Other methods for dieting and weight loss include fad diets (one
sort of food item diet), only fruits diet, creams, ear rings, belts,
acupuncture, sauna and steam baths, tread mill, drugs and medicines,
herbs and classical diet food.
Many of the prior art methods of dieting suffer from unpleasant
side effects such as hunger, dizziness, fatigue and cold extremities.
Furthermore, prior art methods of dieting deprive the dieter from
eating foods such as breads, sweets, pasta, fatty meat products,
and delicious fruits.
Present methods of dieting have had very limited success. The following
summarizes the reasons for this.
Calorie Reduction Method:
Difficulties in applying it in real practice:
Most people face the problem of calculating the amount of calories
needed and caloric expenditure, and the caloric contents of food
they take. Even if they were capable of knowing the caloric value
for many food items, it is impossible to regulate so as to take
the given amount of calories throughout the day. If they manage
to do this on some days they will fail on other days because of
different social events. Following rigid diet prescriptions will
usually result in boredom and the patient returning to his/her old
food habits. Because the problem of overweight and dieting is a
lifelong problem, this will be only a temporary solution. The dieter
will usually lose weight then regain it within the 3-4 weeks after
resuming his/her ordinary life routine.
The reduced calorie food: like skim milk, low fat food:
Many of these food products are available in most countries. Although
overweight people choose only to buy such products, their problem
of overweight is increasing. The reason is that they cannot estimate
precisely the amount of such food that is suitable for them. They
eat these foods in amounts enough for producing satiety. Because
reduced fat foods are less satiating than full fat foods they eat
double the quantity of ordinary food, thinking it is safe and devoid
of any fattening effect. This results in eating the same amount
of calories by eating twice the amount of food.
The problem of tolerance and plateau:
Using low calorie diets for a long period of time (i.e., more that
3-4 weeks) leads to the formation of low gear calorie burning. Human
beings reduce their need of calories by several compensation processes,
including reducing the tendency to activity, decreasing skin temperature,
constipation, secreting less fat burning hormones, etc. This will
lead to the reduction of caloric need by 25-40%. This reduction
in the body weight itself leads to further decrease in caloric need.
The total decrease in caloric need achieved will compensate for
the amount of caloric intake reduced. This will result in a halt
in body weight loss process known as Plateau. Although the dieter
eats no more than 50-60% of his ordinary food, no further weight
loss will occur. Usually patients then return back to their old
habits of eating and gain back all the weight lost.
The problem of malnutrition:
Most low calorie dieters suffer from the problem of malnutrition
during or after their weight loss course. This is because reducing
calorie intake by 40-60% is accompanied in most cases by a decrease
in the total amount of food taken by the same ratio (i.e., 40-60%).
The amount of nutrients taken will be reduced in proportion to this
ratio. This means that the dieter will ingest 40-60% less nutrients
including protein, essential fatty acids, minerals and vitamins.
This long period of very low fat intake will lead to a severe decrease
in the absorption of fat soluble vitamins and the formation of free
radicals which may be responsible for premature senility and dystrophic
changes in the skin and eyes. Free radical formation has also been
linked to causing cancer.
The problem of hypercholestrieamia:
Patients suffering from high cholesterol need to eat more unsaturated
fatty acids available in vegetable oils. Some are not capable of
doing this because of the fear of a dramatic increase in caloric
intake. This results in patients having to be treated by more complicated,
dangerous, and to a wide extent, less effective methods such as
drugs and medicines.
Any medically accepted diet should allow for all kinds of food
and nutrients to be consumed. Omitting one food component has very
dangerous results both psychological and physical. For example,
in an Atkin diet omitting carbohydrate intake means the avoidance
of intake of fruits, vegetables and grains. This will lead to lack
of fiber, vitamins and minerals, that can cause health problems
such as constipation, electrolytes disturbances, and dramatic increases
in blood cholesterol. In fad diets (one-item diets) there will be
the danger of protein loss and deficiency with very dangerous complications
such as hair loss, muscle degeneration, and heart arrest.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present invention to provide
a dieting method that is balanced to include all types of ordinary
food items including meats, vegetables, grains, pulses, fruits,
dairy products, eggs, fat and oils.
Another object of the invention is to provide a dieting method
with no restrictions relating to eating habits, time of food consumption,
or eating prescriptions.
Another object of the invention is to provide a dieting method
that provides a quantity of food sufficient for satiating, nutritional
and satisfying purposes so the dieter can go on dieting until reaching
his/her goal weight.
Another object of the invention is to provide a dieting method
that allows for free access to high amounts of vegetable oils whereby
such oils help in preventing and treating atherosclerosis, high
cholesterol and heart disease.
Another object of the invention is to provide a new line of manufactured
A further object of the invention is to provide a dieting method
that gradually reduces calorie intake.
In summary, the dieting method described herein depends upon a
new line of manufactured food items.
These products should replace similar products manufactured according
to old methods. In the dieting method discussed herein, the dieter
has free access to all naturally available food items as well as
the new line of food items described herein.
The new dieting method allows for no restriction on consumption
of the following food items:
1. All kinds of meat (even fatty meat products cooked, roasted
or fried with oils).
2. All kinds of vegetables prepared according to any cooking method.
3. All kinds of green or fresh or frozen pulses and grains prepared
according to any cooking method. Pulses and grains are not allowed
if they are dried and processed by grinding or extracting.
4. All kinds of fruits and fruit juice. The fruit should be fresh
and not dried or fermented. The juice should be prepared by using
a blender machine. Extracted and refined juice should be avoided.
5. All kinds of dairy products including full creme milk, yogurt
6. Eggs prepared according to any cooking methods. There is no
need for removing the yolk or restricting the number of eggs eaten.
This also applies to high cholesterol dieters.
7. All kinds of oils, fat, ghee, butter, creme margarine mayonnaise
8. All dieters suffering from high blood cholesterol should replace
fat from animal sources with fat from vegetable sources. This includes
replacement by olive, soybean, peanut, and corn oils. This restriction
is only applied to high blood cholesterol dieters and is not necessary
for dieters suffering from overweight and diabetes problems. Dieters
suffering from high cholesterol are encouraged to increase, as far
as possible, the intake of olive oil.
The food items that are not allowed that should be replaced by
the new line of manufactured foods described herein are as follows:
1. Bread: The bread described herein should replace similar items.
The amount of bread to be consumed is open, and determined by the
satiety and satisfaction of dieters, but preferred consumption is
no less than 1.5-2 loaves of bread per day.
2. Cookies, sweet, patisserie, marmalade, chocolate, and ice cream
should not be consumed. The cookies, sweets, patisserie, marmalade,
chocolate and ice cream described herein should replace similar
items. These products are to be consumed in any amount desired.
Consumption of these items is optional while the use of the bread
described herein is required for the dieting method disclosed.
3. Pastas, macaronis, and pies should not be consumed. The pasta,
macaroni, and pies described herein should replace similar items.
These products are to be consumed according to user preference,
in any amount desired. Consumption of these items is optional, while
the use of the bread described herein is required for the dieting
4. Dried grains are not allowed. Green or frozen pulses and grain
should replace them and can be consumed according to user preference.
Any method of food preparation is allowed for these items and in
cases of unavailability of green or frozen alternatives, dried pulses
and grain, such as dried beans and rice, may be consumed. However,
such items can not be consumed more than once per week. The amount
of dried pulses and grain should be as minimal as possible.
5. Refined sugars should be avoided. Naturally available sweet
fruits and vegetables such as carrots and beets should replace them.
Soft drinks, tea and coffee, artificial sweeteners and diet beverages
can be consumed, but the user should be sure that no sugar under
a hidden name is added, such as dextrose, maltodextrin, glucose,
corn syrup, starch, etc.
DESCRIPTION OF PREFERRED EMBODIMENT
The following specific examples are intended to illustrate more
fully the nature of the present invention without acting as a limitation
on its scope.
The new line of manufactured food items replacing restricted food
items includes, but is not limited to bread, macaroni and pasta,
pies, sweets and cookies, chocolate and ice cream. These products
will subsequently be referred to as BioSystem.TM. products.
The food items described herein have the following characteristics
as compared to similar products manufactured by the old ways of
production. The weight loss composition described below is characteristic
of all food items that are the subject of this invention. For bread,
the weight loss composition described below would further include
wheat flour, baking yeast, water, minerals and vitamins with minimal
chemical preservative contents.
Weight Loss Composition Ordinary White Bread and Bran Bread Almost
free from mono & disaccharide's 50% mono & disaccharide's
in Bran Bread (free or digested carbohydrates). and 78% mono &
disaccharide's in White Bread (free or digested carbohydrates).
Complex Carbohydrates ranging between 12% complex carbohydrate in
Bran Bread about 8% to about 18% of dry weight of and 4% complex
carbohydrate in White Bread which at least about 90% of said of
dry weight. carbohydrates are amylopectin and amylose, up to about
5% of said carbohydrates are disaccharide's and polysaccharides
and up to about 5% of said carbohydrates are mono saccharides High
vegetable protein contents greater 8-12% of dry weight vegetable
protein in than about 43% of dry weight. The protein Bran and White
Bread. is a high biological value protein in that the protein includes
essential amino acids very near the quality of animal protein and
sufficient to provide the Required Daily Allowance (RDA) of essential
amino acids in small protein amounts. The vegetable protein is derived
from plants including soy bean, peanut, lupine, wheat, yeast, or
equivalents thereof. High content of vegetable fat rich in while
ordinary bread doesn't have any content essential poly unsaturated
fatty acids. The of these beneficial fat, in contrast they may be
fat content ranges from about 14% to about replaced by butter and
milk fat rich in 25% of dry weight of which about 15% of saturated
fatty acids. said fat is saturated fat, about 40% to about 45% of
said fat is mono unsaturated fat and about 40% to about 45% of said
fat is poly unsaturated fat. The mono unsaturated fat includes oleic
acid fatty acids or equivalents thereof, and the poly unsaturated
fatty acids include linoleic, linolic and arachidonic fatty acids
or equivalent thereof. High content dietary fibers with balanced
0.9% of dry weight in Bran Bread and 0.2% formula between it's different
kinds, of dry weight in White Bread of dietary reaching between
about 4.8% to about fibers. 6.2% of dry weight. The dietary fibers
comprise about 65% or more of water soluble fibers and about 35%
or less water insoluble fibers. Very low glycemic index ranging
between while the glycemic index of White Bread is about 5% to about
15%. 95% and Bran Bread is 75-85%.
A practical example of the dieting method is as follows: This method
is applicable to all first time dieters as well as dieters who are
more than 30% over weight. This dieting method can also be used
in conjunction with other dieting methods that a particular individual
may be on.
One loaf of BioSystem.TM. bread, plus one or more of the following
Cheese of any kind, labanah, olives, Makdouse, Oil and Zaather
Eggs boiled or fried, Marmalade (of BioSystem.TM. product only),
Halawa Tahina (of BioSystem.TM. product only).
Tea sweetened with Aspartame tablets
Cake (Biosystem.TM. product only) or Pies (BioSystem.TM. product
only) plus salad.
Tea or cafe sweetened with aspartame tablets
Example (3) once/week only:
One loaf of BioSystem.TM. bread
Broad beans or soy beans or chick peas (dry cooked); made by adding
3 spoonfuls of cooked beans to other component for making a dish
of beans salad or check peas with tahina.
One or two loaves of BioSystem.TM. bread, and
Meat ex., roasted cabab, B-B Q or roasted chicken or fried chicken
or fish, or hamburger (without flour or starch) or beefsteak etc.
Meat cooked with vegetables: ex., Indian Cabab, Jews Mallow with
meat, broad beans or squash or zucchini with meat and eggs, Tomato
or Okra, kidney beans with tomatoes, Artichoke with minced meat.
Vegetables cooked in oil: ex., broad beans in oil, aubergin or
cauliflower fried in oil, or
BioSystem.TM. pie products (meat, cheese or spinach pie or pizza),
Salad: ex., green salad or salad with souse or, yogurt, or yogurt
or fattoosh (salad with BioSystem.TM. bread), or Taboola (salad
with parsley and wheat germ). The cabbage may be used as replacement
for wheat germ, Motabbal (blended aubergin with tahina), and
Vegetable Soup: (with meat sauce, if desired). It should be noted
that all dried grains like rice, lentils and wheat should not be
2-3 Hours After Lunch:
Any kind of fruit may be consumed, except for bananas and dates.
Figs and grapes are preferred to be consumed no more than once/week
and the quantity of fruits is open but preferred to be no more than
two servings/day. For example: one whole fruit of apple, orange,
pear, mandarin, pomegranate, or peaches; or 24 pieces of cherries;
or 6 apricots; or 4 plums; or 16 grapes; or 6 figs.
The fruits may be consumed also as fruit juice. The juice should
be prepared using a blender and the residue should always be consumed
together with the fruit syrup. No sugar should be added, but artificial
sweetener like aspartame can be used. One serving of BioSystem.TM.
sweets or cookies can be consumed in the place of a fruit serving.
The fruit or sweet may be taken at bedtime or as preferred.
A meal like that of breakfast or lunch may be consumed. It is possible
to take a sandwich, hamburger or shawerma but it is essential to
use BioSystem.TM. bread in the place of ordinary bread
Fruit or BioSystem.TM. sweets may be consumed at bedtime if not
taken after lunch.
A small quantity of mixed nuts (no more than 25 grams once or twice
per week) may be consumed in the place of fruits or sweets
Special Occasions or Parties
It is permissible to deviate from the program, taking in consideration
Non-permitted food items like, sweets and pasta should be consumed
in small quantities.
Deviation from the program should not be more than once every other
The quantity of non-permitted food consumed in such situations
should be as small as possible. The amount of allowed food items
should also be reduced during that day, so as to be formed of salad
and fruits. Meat and fat should be avoided
During Trips and in Restaurants:
BioSystem.TM. bread and sweets should be consumed. B.B.Q., fried
chicken, meat, meat soup, vegetables cooked with meat and fat, all
kinds of salad and mutabal, breakfast entrees, hamburger and shawerma
must be consumed with BioSystem.TM. bread.
ADVANTAGES AND NEW FEATURES
Recent studies show that different food items differ in their ability
to increase blood sugar level, according to the composition and
content of free sugars. The ability of certain food to increase
blood sugar level, compared to glucose is called the glycemic index.
BioSystem.TM. products have a very low glycemic index.
Clinical nutrition studies have established that eating high glycemic
index food items have three main hazards:
1--they contribute to latent diabetes mellitus more ready to manifest
clinically, especially if the diabetes is inherited, or obesity
2--They are a factor in increasing the possibility of developing
morbid obesity, especially in people with familiar or congenital
3--They increase the possibility of higher TriGlyceride and cholesterol
levels in the blood. This occurs though several metabolic mechanisms,
mainly the conversion of carbohydrates to lipids.
It is well known in the medical community that abstaining from
high glycemic index food leads to a correction of metabolic problems
arising from the consumption of high glycemic foods. This correction
will result in a gradual weight loss of 0.5-1 kilo gram/week, and
a decrease in cholesterol and TriGlyceride levels. Furthermore,
an improvement in diabetes mellitus will be evident.
Another reason for high cholesterol is the high consumption of
saturated animal fat. New studies have established the need for
a balance between different fat in the daily food intake. The preferred
ratio is one third of fat from animal source, (i.e., butter, margarine,
cheese, egg and fatty meat) one third from monounsaturated fat (i.e.,
olive oil), and another third from polyunsaturated fat, available
in many vegetable oils. This high ratio of three essential fatty
acids has a very potent effect on reducing bad cholesterol.
BioSystem.TM. products are high in dietary fibers which are a prophylactic
in the elevation of bad cholesterol. Furthermore, foods with a high
content of dietary fibers have a well established effect in the
prevention of colon diseases and cancer.
BioSystem.TM. products treat the underlying cause of obesity and
provide a permanent solution to weight loss. For diabetics this
reduction in body weight causes insulin activity on the cell wall
to be improved, thereby decreasing or even removing resistance to
insulin. High glycemic index foods cause more insulin secretion
and more carbohydrates to be stored inside body cells. These carbohydrates
are converted to fat in the cell causing a resistance to insulin
on the cell wall. This resistance produces a need for a higher level
of production and secretion of insulin. Consequently, this decrease
in blood sugar produces a hunger feeling. Furthermore, the accumulation
of fat inside the cell increases complications of diabetes like
diabetic neuropathy and arteriosclerosis.
The BioSystem.TM. method also alleviates the problem of high blood
TriGlycerides and cholesterol by providing a natural balance between
different types of fat, animal and vegetable. This is achieved by
providing the body a balancing or correcting dose of essential unsaturated
The new method of dieting described herein has also solved many
of the practical problems encountered in old methods of dieting.
1. The amount of food intake is unlimited. It is determined by
the satiating feeling of the dieter. There are no disturbing hunger
feelings, and there is no need for appetite suppressant medicines
or Gastroplasty (surgical operation on the stomach to reduce its
capacity for food).
2. The quantity of food is totally balanced. No naturally available
food items are forbidden. The food items that are not permitted
belong to artificially manufactured and modified food groups. The
dieter will no longer face malnutrition, lack of a certain nutrient,
protein deficiency, fat soluble vitamin deficiency, electrolyte
disturbances, essential fatty acid deficiency, or free radical formation.
3. The unlimited quantity and quality of food allowed assures no
economy in energy metabolism. The metabolic cause for the economy
of energy consumption in the body lies in the deficiency of important
nutrients such as essential fatty acids, vitamins, minerals for
coenzymes, and very low caloric intake
4. Applying the BioSystem.TM. method is simplistic. The daily routine
of the user will remain intact. There are no rigid diet prescriptions
and no need for complicated calorie counting.
5. Dieters will maintain their weight loss. After reaching their
goal weight, it is optional for the user to choose one of two methods
a. Adhere to the dieting method described herein for an unlimited
period of time. Forbidden food items can be consumed on an intermittent
basis (i.e., 2-3 times per week).
b. the user can go back to the food items manufactured according
to the old way of manufacturing. If his/her weight starts to increase
again he/she can wait until the total increase reaches 3-4 Kg, then
restart the BioSystem.TM. diet method. The BioSystem.TM. method
will remain very effective at any time of repetition, while the
old methods face the problem of tolerance, plateau, and Yo-Yo syndrome.
6. Dieters suffering from high blood cholesterol and TriGlycerides
can benefit from the unlimited amount of oils intake permitted in
the new method. They will be able to increase the amount of oils
they take in with no fear of gaining weight. This intake provides
a rapid, safe reduction in cholesterol and TriGlyceride levels,
which was impossible in the old methods of dieting. Old methods
rely on drugs with the potential for hazardous side effects.
7. Fiber rich BioSystem.TM. products provide fewer incidences of
indigestion and colon disturbances, and can play a protective roll
for preventing colon cancer relating to low dietary fiber content
Furthermore, the BioSystem.TM. food products described herein work
on slowing the carbohydrate absorption rate; so as to achieve an
effective absorption delay. This is accomplished by reducing the
total carbohydrate weight percentage to other meal components. The
BioSystem.TM. bread is supposed to be consumed together with other
permitted food items of the meal so it should be consumed with one
or more of the following categories:
1.--Milk product, egg, meat product, (proteins)
2.--oils, fat olives, margarine, cream, butter, mayonnaise (fat)
3.--salad, soup, row vegetables or pulses (vegetable carbohydrates)
5.--cooked vegetables, cooked pulses, with meat and fat (mixed
vegetable carbohydrate protein and fat)
6.--cookies, sweets, marmalade, chocolate (they should be BioSystem.TM.
in categories 1 and 2 adding BioSystem.TM. bread will result in
very low carbohydrate percentage, so the expected carbohydrate absorption
will be extremely low.
in categories 3 and 4 all food items are carbohydrates. When adding
BioSystem.TM. bread, the weight percentage will decline sharply,
taking in to consideration that fruits and vegetables have a very
high percentage of their weight as water. The end result is that
carbohydrates will form no more than about 30% of the meals dry
weight. If we consider the high content of fiber and protein in
BioSystem.TM. bread, the carbohydrates will suffer even more delay
in absorption. This leads to an expected glycemic index of no more
than about 15%, and accordingly the carbohydrate absorption will
suffer a very marked time delay.
Other ingredients may be included in the formulation of the present
invention in the production of said invention. These additives would
perform their normal function and would be required for the production
of the variety of food items disclosed herein.
FURTHER SCIENTIFIC EXPLANATION FOR THE RESULTS OBTAINED
The following scientific notions and data are well accepted:
1. In the case that the food intake is sufficient in quantity and
quality, i.e. rich in fat, especially the mono and poly unsaturated
essential fatty acids, as well as minerals, vitamins and protein,
the energy consumption in the body doesn't decline.
2. A decreased blood cholesterol level occurs with a diet low in
animal fat and high in vegetable fat, especially mono and poly unsaturated
essential fatty acids, and high in fiber content.
3. A dramatic improvement in Diabetes mellitus type II occurs in
over weight and obese patients who reach their body normal weight.
4. The dramatic improvement in Diabetes mellitus type II is evident
in a very low glycemic index diet. In this case all food items that
have high carbohydrate absorption value are replaced by other food
items that have very low carbohydrate absorption ratios.
5. The improvement of the general condition of the body, and the
dramatic improvement of hypertension in patients suffering from
hypertension accompanied by obesity and high blood lipid levels
is evident for patients dieting on high fiber, high mono and poly
unsaturated fat foods.
6. Lack of hunger, fatigue, malnutrition or psychological stress
is evident for dieters eating sufficient food in quality and quantity,
rich in essential fatty acids, rich in good protein, sufficient
in vitamins and minerals, and sufficient in most food varieties,
flavors and textures.
Reduction in Food Caloric Value:
It is well established that:
Fat is burned in the body to produce 9 calories/1 gram
Protein is burned in the body to produce 4 calories/1 gram
Carbohydrates are burned in the body to produce 4 calories/1 gram.
Although this is widely accepted, there are several additional
conditions that must be fulfilled so as to obtain caloric out put.
Here are some of these conditions:
1. Fat production is 9 calories/gram in the case when fat is burned
to the end of the burning process, so as to produce CO2 and H2O.
This will happen if the following two conditions are fulfilled at
the same time:
when sufficient amounts of carbohydrates are available in the same
LOCATION where the fat is burned, and
when sufficient amounts of carbohydrates are available at the TIME
when fat is burned.
If these two conditions are not fulfilled, fat will not be burned
to the end of the burning reaction. Fat will be burned by keton
bodies that are acetone, acetic acid and gama butyric acetic acid.
These products are not at the end of the burning process. They can
be burned, and can produce calories so as to reach the end of the
burning reaction that is CO2 and H2O. The energy produced by burning
1 gram of fat to form keton bodies is estimated by 2.8 calories/gram
and not 9 calories. The keton bodies products are secreted through
the kidneys, secreted through acetone odor through breathing, or
metabolized in other metabolic pathways. In the Type I Diabetes
mellitus disease, there is a deficiency in insulin needed for the
carbohydrate to enter the cell and Ketosis, that is burning fat
to form keton bodies, takes place. This causes patients to continue
to lose weight in spite of high caloric food intake. To simulate
this process in non-diseased persons, patients are administered
normal caloric intake, which results in weight loss. To achieve
this we need to:
make insulin secretion minimal and
make carbohydrates available in the cell minimal, at the time that
fat and protein are burned.
2. Proteins are classified in two catagories:
Glycogenic Amino Acids: These amino acids can be metabolized to
form pyruvate and glucose and can be used as a source of carbohydrates
for energy production.
Non Glycogenic, or Ketogenic Amino acids: These amino acids cannot
be used to produce pyruvate and glucose. If we need to burn these
amino acids to produce energy in the body, we should have a source
of carbohydrates to be burned to CO2 and H2O. If no carbohydrate
source is available in the site where these amino acids are burned
they will burn to produce keton bodies, hence the name ketogenic
amino acids. It is estimated that 10% of protein weight is composed
of glycogenic amino acids and 90% of ketogenic amino acids. Of course,
this depends upon the type of amino acids available in the protein
3. Carbohydrates are always burned to produce 4 calories/gram to
end as CO2 and H2O.
The Carbohydrates Needed In The Site of Fat and Protein Burning:
1. Carbohydrates in food: The body processes carbohydrates in food
after absorption by use of insulin entered inside the cells, where
it is used as fuel and burned to end as CO2 and H2O. The extra carbohydrate
absorbed beyond energy production requirements are converted to
Triglycerides and stored as fat. Only the following carbohydrates
are retained in body cells:
In the Liver: carbohydrates are stored as Glycogen. The body keeps
a reserve of only 120-480 grams of glycogen storage in the liver.
In Muscles: carbohydrates are stored as small amounts of glycogen
estimated to be less than 50 grams
In Blood: carbohydrates are stored as glucose in the ratio of 100
mg/100 ml blood or 5 grams/5 liters blood.
2. Carbohydrates induced through other metabolic pathways:
The carbohydrate source can be the pyruvate from glycogenic amino
acids available in the protein from food or from the digestion of
self protein in a 0 calorie diet or from glycerol resulting from
hydration of triglycerides absorbed in the intestines.
The body uses carbohydrates available in the blood and muscles
first. After they are used up it starts to liberate glucose from
liver glycogen. If it is not available, because either it is used
up or not accessible because of certain hormonal and humeral conditions
it will start using fat and protein sources as a source of energy.
The body starts to use fat coming from food first, then the protein
coming with food. If this source is not enough, the body will start
to use the fat stored in the cells. If this is not enough, or not
accessible because of some humeral and hormonal conditions, the
body starts to use self protein as a source of energy.
The Slowed Carbohydrate Absorption Rate and the Sequences of Time
Delay in Reaching the Site of Fat and Protein Burning:
1. Burning food with less caloric output value
A slowed carbohydrate absorption rate leads to the consumption
of glucose available in blood and muscles. Next an organism starts
to liberate glycogen from the liver. Glycogen is then released from
the liver due to several hormonal responses, like high catecholamin
function, low corticosteroid function, and local alimentary tract
hormone secretion, etc. High protein and fat content of meal favor
less glucacon secretion, and less glycogenolysis. A small part of
fat and protein absorbed from meals find enough carbohydrates in
the site of burning for a complete burning reaction. The percentage
of fat and protein that can complete the burning process to end
with CO2 and H2O depends upon many factors including:
1. the speed of carbohydrate absorption in the meal (Glycemic Index).
High absorption speed favors a higher percentage of fat and protein
that end the burning reaction to CO2 and H2O. The speed of absorption
(Glycemic Index) depends on the weight percentage of carbohydrate
relating to total meal weight and the type of carbohydrate in the
meal. Absorption is very fast in mono and Di saccharids, intermediate
in polysaccharides, slow in amylose, very slow in amylopectin, no
absorption and hindering to absorption in water soluble fibers,
and no absorption and fastened alimentary transit in water non soluble
fibers. The speed of absorption also depends on the intestinal transit
time of food, electrolyte balance in the intestine, and the water
content and osmolity of intestinal content.
2. the hormonal status of the organism:
Corticosteroids, sex hormones, anabolics, relaxation, and sedentary
life style all favor more fat and protein that ends to CO2 and H2O.
Thyroid hormones, catecholamines, psychological and physical stress,
tumors, and feverish diseases all favor less fat and protein that
end the burning reaction to CO2 and H2O.
3. medicines and external factors:
It is known that some drugs cause weight gain. One possible explanation
is that they interfere with the speed of carbohydrate absorption
or with the hormonal circuits relating to fat and protein burning.
Decrease the Esterfication Rate of Fatty Acids Coming With Food
to Triglycerides in the Cell
It is known that lipids are digested in the intestine to free fatty
acids and glycerol. After being absorbed to the circulation, the
fatty acids enter the cells, with the aid of several hormonal and
humeral mediators. Inside the cell the fatty acids are being esterfied
to triglyceride and stored. An important metabolic point is that
the glycerol that is liberated from hydrolysis of lipids in the
intestine is not the same that is used in reesterfication of free
fatty acids in the cell to triglycerides. The glycerol resulting
from fat digestion and hydrolysis is used for energy production
but not for re-esterfication of free acids in the cell. The glycerol
used in esterfication of free fatty acids absorbed to the cell should
come from locally available glucose. If there is a delay in having
glucose in the site needed for esterfication, the free fatty acid
will not be stored and stays ready for use as fuel. The acid will
not be stored and is burned with very low caloric output.
Decrease Insulin Secretion From the Pancreas
The very slowed carbohydrate absorption speed, leads to a very
small effect on insulin secretion from the pancreas. If this process
continues for several days or weeks, the insulin level will decline
continuously until it reaches a minimum, causing the following metabolic
1. A decrease in glucose transit from the blood into the cells,
causing a burning of fat and protein with less caloric output and
a decrease in carbohydrates that enter the cells. Which favor less
probability to be converted to fat and stored.
2. A decrease in free fatty acids that transit from the blood into
the cells, causing a decrease in the process of lipogenesis inside
the cell and an increase in the process of lipolysis inside the
cell. Both 1 and 2 above favor the liberation of fat from its storage
inside the cell and make fat easy and ready to be used as fuel to
3. An increase in the insulin efficacy and cure from insulin resistance.
The liberation of fat from its storage inside the cell, and the
reduction of fat percentage to cell volume, decrease the resistance
to insulin known in the adult type diabetes. The resistance to insulin
in Type II Diabetes occurs because the more sugar being absorbed
evokes more insulin secretion from the pancreas. The result is that
all sugar in food enters the cell and a small part is burned. The
other part is stored as fat and if the fat stored in the cell reaches
25% of cell volume, the cell starts to resist any more sugar and
fat entering the cell. If still more sugar is absorbed and available
in the blood the surplus should be oriented somewhere, but because
the cell refuses the surplus, the organism has to force the cell
to accept this surplus glucose by instructing the pancreas to secrete
more insulin. Under a higher dose of insulin the cell is forced
to accept a new delivery of glucose and fat, which in turn is stored.
The cell then refuses to accept any new delivery of glucose and
the sugar increases outside the cell (i.e. in the blood). The organism
has to order the pancreas to secrete even a higher dose of insulin
to force the cell to accept this new delivery of glucose. As a result
the insulin level increases but its effect is the same as it was
when the cell's content of fat was less than 25%. It is obvious
that decreasing the fat volume inside the cell will automatically
lead to improved insulin efficacy. Although the insulin level will
go down its efficacy returns to normal and the end result is a dramatic
improvement in all diabetes symptoms.
Blood sugar will decrease and the need for oral anti diabetic drugs
will be reduced because there is no longer a need for higher insulin
levels and increased insulin secretion. The signs and symptoms relating
to diabetic athero sclerosis will improve, for example, diabetic
neuropathy, diabetic atherosclerosis, and arthritis. This occurs
because the fat accumulated inside the arterioles that becomes occluded
or stenosed is now evacuated and burned. That leads to better blood
flow in the arterioles and provides a cure or improvement in neuropathy
A Decrease in Low Density Lipoprotein Cholesterol Fraction and
an Increase in High Density Lipoprotein Fraction:
It is known that high insulin levels have a direct casual relationship
to high blood pressure and high levels of low density lipoprotein
cholesterol fraction, as well as low levels of high density lipoprotein
It is therefore expected that decreasing insulin levels will lead
to dramatic improvement in hypertension and cholesterol.
Increase the Possibility for the Pancreas to Restore Better Function
The less need for insulin secretion for prolonged periods will
give the pancreas a chance for self regeneration. This process contrasts
the exhausting and destroying mechanism of giving oral anti diabetic
drugs. These drugs force the pancreas to secrete more and more until
reaching the limit that to some degree is a non functioning gland
similar to that of juvenile insulin dependent diabetes. In this
complicated case, the BioSystem.TM. diet method will not be effective
How BioSystem.TM. Bread and Products Work on Slowing Carbohydrate
Absorption Rate, so as to Get the Effective Absorption Delay:
BioSystem.TM. Bread is to be consumed together with other permitted
food items. It should be consumed with one or more of the following
1. Milk product, egg, meat product, (proteins)
2. Oils, fat, olives, margarine, cream, butter, mayonnaise (fat)
3. Salad, soup, row vegetables or pulses (vegetable carbohydrates)
4. Fruit (carbohydrate)
5. Cooked vegetables, cooked pulses, with meat and fat (mixed vegetable
carbohydrate protein and fat)
6. cookies, sweets, marmalade, chocolate (they should be BioSystem.TM.
in categories 1 and 2, adding BioSystem.TM. Bread will result in
very low carbohydrate percentage, so the expected carbohydrate absorption
will be extremely low, with expected glycemic index of less than
in categories 3 and 4, all food items are carbohydrates, with a
glycemic index range from 10-60%. When adding BioSystem.TM. Bread,
the weight percentage will decline sharply, taking into consideration
that fruits and vegetables have a very high percentage of their
weight as water. The end result is that carbohydrates will form
no more than 30% of the meal dry weight. If we consider the high
content of fiber and protein in BioSystem.TM. Bread, the carbohydrates
will suffer even more delay in absorption. This leads to an expected
glycemic index of no more than 15%, and accordingly the carbohydrate
absorption will suffer a very marked time delay, sufficient for
producing the expected effect.
in categories 5 and 6, a glycemic index of 10% and lower carbohydrate
absorption speed is achieved.
The Unique Composition of BioSystem.TM. Bread and Products
If we consider the high content of fiber and protein in BioSystem.TM.
Bread, the carbohydrate level will suffer even more delay in absorption.
This leads to an expected glycemic index of no more than 15%. The
carbohydrate absorption suffers a very marked time delay, sufficient
for producing the expected effect. The end result is that adding
BioSystem.TM. Products as a substitution to similar food products
manufactured according to classical ways causes a marked delay in
carbohydrate absorption leading to the results described herein.
How BioSystem.TM. Bread and Products Work on Improving High Cholesterol
BioSystem.TM. products slow the carbohydrate absorption speed by
decreasing insulin level, decreasing lipogenesis from carbohydrates,
and increasing lipolysis. BioSystem.TM. products increase the ratio
of unsaturated fatty acids to saturated fatty acids in meals. It
is established that the unsaturated fatty acids should form no less
than two thirds of total daily ingested fat. In such cases it is
usually expected to have cholesterol, especially bad cholesterol,
at its minimal level. If the percentage of unsaturated fat becomes
more than the two thirds, a marked improvement in cholesterol level
will occur. The additional 30-40 grams of unsaturated fatty acids
will shift the equilibrium far beyond the needed ratio to have a
cholesterol lowering effect. BioSystem.TM. products contain a high
fiber content. It is well established that water soluble fiber hinders
the absorption of external cholesterol in food. Two to three loaves
of BioSystem.TM. Bread will provide 8-12 grams of fiber. Adding
this to the normal fiber intake will raise ones daily fiber intake
to about 18-26 grams/day, assuming the average normal intake is
about 8-14 grams/day, and a prophylactic effect on external cholesterol
absorption and colon cancer will be realized.
How BioSystem.TM. Bread and Products Work on Limiting Daily Caloric
Intake to Normal Figures:
BioSystem.TM. products have a high fiber content which is known
to be a very potent satiety factor. The products absorb a large
amount of liquids resulting in a fullness effect. High fat and protein
in meals is known to be a very potent satiety factor. Also, the
ketosis and keton bodies formation realized is known to have a marked
satiating effect on the satiety brain centers. By decreasing insulin
levels with BioSystem.TM. products food ingestion in Type II Diabetes
and heredity obesity is reduced. High insulin levels are very potent
appetite enhancing factors and after controlling high insulin levels
by the methods and products mentioned in this paper, appetites can
be controlled. Furthermore, different food metabolites in the BioSystem.TM.
diet are known to a have satiating effect on the brain centers.
These include free fatty acids, protein metabolites, etc. All of
the above factors contribute to a normal satiety feeling which help
prevent overeating and exaggerated caloric intake. In most cases,
people under this new method of dieting eat no more than 20-30 calories/kg
of present body weight. This amount of caloric intake in the BioSystem.TM.
diet will produce about 30-40% less caloric output than expected.
The 100 Kg person will eat 2000-3000 calories/day. The BioSystem.TM.
diet causes calories to be burned at a rate of 1400-1800 calories/day.
This will result in a weight loss of 1-1.25 kg/week. After losing
15 kg, the dieter still eats 2000-3000 calories/day, but his need
will be decreased to 2400 calories/day, while the real output of
the food eaten is still 1400-1800 calories. This will produce a
weekly weight loss of 0.8 kg/week.
When the dieter reaches his/her normal weight range and his/her
weight becomes 70-75 kg, their need for caloric intake will decline
to only 2000-2200 calories/day, and the caloric yield according
to BioSystem.TM. method will be 1400-1800 calories/week. The net
weekly weight loss will decline to 200-300 grams/week. When an ideal
weight of 67 kg is achieved, the need for caloric intake will decline
to 1800 calories, and the caloric output yielded according to the
BioSystem.TM. diet will be the same. This means that BioSystem.TM.
dieters will not have any weight loss beyond their ideal weight,
unless they reduce the caloric intake which can be achieved through
omitting fat from food. This type of diet is a mixed diet that can
be used for small intervals of time, (two weeks) for some dieters
to speed up the weight loss process and is an Intensive application
of the BioSystem.TM. diet.
While certain specific embodiments of the invention have been described
with particularity herein, it should be recognized that various
modifications thereof will occur to those skilled in the art. Therefore,
the scope of the invention is to be limited solely by the scope
of the claims appended hereto.