AGGRESSIVE STRENGTH ARTICLES
Excess Estrogen & Weight Gain (belly fat) - The Problem and Solution
By Ori Hofmekler
Certain estrogen inhibiting compounds in food help destroy stubborn fat and also defend against cancer.
How to defend yourself against estrogen and its related chemicals.
PROBLEM: ESTROGEN CHEMICALS IN FOOD AND WATER CAUSE FAT GAIN AND DISEASE.
We live in an "over estrogenic world". Never before has the human body been exposed to such an overwhelming amount of estrogen chemicals in the environment, meat, dairy, produce and water supply. Most people are prone to suffer from excess estrogen sooner or later in life. Excess estrogen, also known as estrogen dominance, occurs when estrogen levels are relatively too high, compared to other sex hormones (i.e. progesterone or testostone). Excess estrogen is associated with increased estrogen activity in the body. Estrogen chemicals are not the only reason why we suffer from excess estrogen.
Aging (both genders) is also associated with increased estrogenic activity (increased conversion of testosterone to estrogen via the aromatase enzyme). The use of drugs is another contributor to estrogen dominance. Athletes may suffer from over estrogenic activity due to steroidal drugs or "estrogen kickbacks" when on and off the drugs. Women on hormonal replacement therapy may suffer from increased levels of harmful estrogen metabolites and a related increased risk for cancer.
Consequently, there is an ever-growing rate of people who fall victim to estrogen's devastating effects, some of which include weight gain (for men, typically in the belly or chest; for women typically in the hips, lower butt, upper thighs), feminization and sterility in men and estrogen disorders, including PMS and endometriosis for women as well as estrogen related cancers for both genders, including breast, ovarian and prostate.
Estrogen related weight gain (stubborn fat)
Studies demonstrated that estrogen acts in a vicious cycle-like manner, i.e. estrogen increases the size of fat tissues and the enlarged fat tissue increases estrogen production and so on and so forth. Note that excessive fat gain can lead into over estrogenic activity (due to increased conversion of testosterone to estrogen via the aromatase enzyme in fat cells). Over estrogenic activity increases the number of estrogen receptors in fat cells thus forming a highly estrogenic fat tissue known as "stubborn fat" due to its high resistance to fat burning.
Certain estrogen inhibiting compounds in food help lose weight (stubborn fat) and also defend against cancer.
Bad and good estrogen
When over expressed, estrogen may convert to extremely toxic compounds - 16 hydroxy estrones. Known as "bad estrogens", 16 hydroxy estrones have been regarded as the culprit for some of the deadliest cancers including breast, ovarian and prostate.
Note that estrogen is not a "bad hormone". Under healthy conditions, it supports the neural, skeletal and reproductive systems. Ideally, estrogen converts to highly beneficial derivatives - the 2 hydroxy estrones, which play critical roles as antioxidants and anti-cancerous compounds. Called "good estrogens", the 2 hydroxy estrones may induce cancer cell's apoptosis (cell's suicide).
However, when the body's nutritional defenses are low and estrogen is over-expressed, it unfortunately converts instead into the toxic compounds 16 hydroxyestrones, associated with adverse effects, including stubborn fat gain and formation of cancer cells.
Nutritional defense against estrogen
Researchers found that the human body has been primarily programmed to be nourished and protected from over-estrogenic activity by certain flavones or indoles in plants and bee products that inhibit estrogen and block its conversion to the highly carcinogenic derivative 16 hydroxy estrone. Instead, estrogen converts to antioxidant, anti-cancerous compounds. Overall, estrogen inhibitors can help increase the ratios of 2 hydroxy/16 hydroxy estrone (verifiable by urinalysis), which also marks improved defense against cancer and an overall reduction in estrogenic activity.
Estrogen inhibitors stack for total body defense
It was also found that estrogen inhibitors' nutrients work better when combined together in synergy to provide a total body (systemic) defense against over-estrogenic activity in three ways:
- Reducing estrogen receptors' activity
- Inhibiting the cytochrome p450 aromatase activity (the enzyme that converts testosterone to estrogen)
- Inhibiting the conversion of estrogen to 16 hydroxy estrone and instead increasing its conversion to 2 hydroxy estrone
Estrogen inhibitors - flavones and indoles
Numerous studies investigated the role of flavones in regulating estrogen. It is now known that certain nutrients help inhibit estrogen, whereas others promote it. For instance, most potent estrogen inhibitors (good guys) were found to be the antiaromatase flavones 5.7 dihydroxyflavone (derived from tobacco or passiflora), apigenine (ingredient in passiflora and chamomile) and galangin (ingredient in bee propolies). Other natural estrogen inhibitors are omega 3 oils (found in flaxseed, hempseeds or nuts). Potent estrogen regulating nutrients are also found in cruciferous vegetables. Previous studies provided substantial evidence to the highly beneficial properties of Diindoly methane (DIM) - an active indole derived from broccoli, cauliflower or cabbage, which helps block the conversion of estrogen to its adverse derivative 16 hydroxy estrone, and thus helps protect against cancer.
The researchers noted that certain flavones, in particular isoflavones such as those found in soy, actually increase aromatase and estrogenic activity, as does an excess intake of omega 6 oils (found in most vegetable oils including corn, canola, safflower and soy).
In a world which is already over estrogenic, it is critically important to know the difference between the "good guys" and the "bad guys". Any nutritional program today must balance estrogen promoting nutrients with estrogen inhibiting nutrients. Unfortunately, mainstream nutrition and the medical authorities fail to provide any guidelines of how to deal with the aforementioned.
What to do
Follow The Anti-Estrogenic Diet. Until then, increase intake of cruciferous vegetables (broccoli, cauliflower, brussel sprouts or cabbage). Eat them cooked or steamed. Cooking softens the fiber, and therefore helps release the active estrogen-inhibiting ingredients. Broccoli sprouts are rich in active indoles and should be consumed raw.
- Increase the intake of omega 3 oils derived from flaxseeds, hempseeds, or fatty fish (wild catch) such as salmon, halibut, mackerel, or black cod.
- Decrease the intake of omega 6 oils derived from soy, canola, or safflower. For that matter, stay away from margarine products, even if they claim to be cholesterol-free.
- Note that all monounsaturated oils-(omega 9) such as olive oil or nuts are neutral to estrogen activity, and therefore quite safe.
- Eat organic food. Minimize the consumption of meat or dairy, unless they are hormone and chemical free. Fruits with a peel (banana, orange or kiwi) are generally safer than fruits without a peel (berries, cherries and grapes) due to lower exposure to pesticides after peeling.
- Minimize alcohol intake. Alcohol increases estrogenic activity and its conversion to toxic derivatives.
- Supplement with estrogen inhibitors (aromatase inhibitors flavones and estrogen modulating indoles). Unfortunately, most estrogen inhibitors are derived from herbs or bee products, which are not part of our typical diet and are not always accessible in their most potent form.
The most potent viable estrogen inhibitors are:
- 5.7 dihydroxyflavone (chrysin) derived from tobacco or passiflora
- apigenine - derived from passiflora, also an ingredient in chamomile
- galangin - an ingredient of bee propolies
- diindoly methane (DIM) - derived from broccoli
Note that each of the above estrogen inhibitors requires different doses to be safely effective.
