Experts

 

Dr. Steve ChaneySteve Chaney, PhD

 


Dr. Steve Chaney received his BS degree in chemistry from Duke University and his PhD degree in biochemistry from UCLA.

His thesis professor, Dr. Paul Boyer, went on to win the Nobel Prize shortly after Steve left his lab. Dr. Chaney did his post graduate studies on the regulation of genetic information at the molecular level at Washington University in St. Louis.

He is currently Professor Emeritus at the University of North Carolina. At the time of his retirement he held the title of Distinguished Professor in the Department of Biochemistry and Biophysics and the Department of Nutrition at the University of North Carolina where he taught biochemistry and nutrition to first year medical and dental students for 40 years.

He has been named “Basic Science Teacher of the Year” several times by the first year medical students and was recognized with the Medical Alumni Distinguished Teaching Professorship for the period 2005 to 2009. He has been a member of UNC School of Medicine Academy of Educators since 2006, and in 2012 he was awarded the “Excellence in Teaching Lifetime Achievement Award” by the Academy of Educators.

Dr. Chaney also ran an active cancer research program for 37 years. He is internationally known for his cancer research. He helped develop a drug that represents a major advance in the treatment of colon cancer and was a featured speaker at 6 international symposia on platinum anticancer drugs.

Dr. Chaney has published over 100 papers and 12 reviews in peer-reviewed scientific journals as well as two chapters on nutrition for one of the leading biochemistry textbooks for medical students. He is also highly sought after as a speaker on the topic of holistic approaches to health.

 

 



Kai FusserKai Fusser, MS

Kai Fusser, M.S. was first introduced to the world of fitness when he was just six. His father made him a 5-pound dumbbell, fabricating it from materials at his workplace and wrapping it in electrical tape. Kai hasn’t stopped lifting weights and working out since.

But, to Kai, being physically fit is more than just working out and building muscle. It’s strengthening the muscles necessary to perform particular moves; and this is where Kai finds the marriage between fitness and golf a thing of beauty. Hitting a golf ball requires the intricate movement of muscles; and strengthening those muscles through specific exercises is a science Kai enjoys exploring … and the successes he has experienced have been great.

Kai has helped Hall of Fame golfers reach new heights, has helped turn average golfers into championship golfers, and continues to help golfers of all abilities – male and female – add power, distance, and control to their games. In fact, one of Kai’s most famous pupils – Annika Sorenstam – was looking to add to her incredible arsenal.

Annika had already established herself as the top female golfer in the world. But she wanted more distance, and more control. After meeting Kai at a local YMCA, she was convinced his methodology was the right system to follow. Less than 6-months later, Annika had gained more than 20-yards with her driver, and improved her accuracy. The result? In 2002, Annika put together one of the greatest seasons in the history of golf, winning 13 tournaments. In 2003, she played against the men at Colonial and had no problem keeping up with them.

Overall, golfers who have worked with Kai, including, Graeme McDowell, Jonas Blixt, Anna Nordqvist, Karen Stupples and Batrice Recari, have won more than a dozen majors and over 100 tournaments worldwide. And, Kai has helped professional and amateur athletes in other sports as well. In fact, water skiers and wake boarders whom Kai has worked with have also won more than 100 championships including several in the X-Games and Gravity-Games. Former NBA All-Star Grant Hill and 1998 Indianapolis 500 Champion Eddie Cheever also turned to Kai for fitness.

Today, Kai runs the golf fitness program at the Annika Academy ™ and helps all golfers improve their game without ever placing a golf club in their hands. He does it through a fitness routine that is proven and tested to work. Featured in such publications as Golf Digest, Golf Magazine, the USA Today, Golf Fitness Magazine, and more. Kai’s philosophy is “efficiency through perfect movement” … and in the golf swing, this means, it’s the sum of all muscles in our body working together at the right time, and the right volume. This ensures great efficiency as the loads on the body are distributed throughout the whole system, every muscle does its part, and they all help each other.

 



Julie DonnellyJulie Donnelly

Julie Donnelly is a Deep Muscle Massage Therapist with 20 years of experience specializing in the treatment of chronic joint pain and sports injuries. She has worked extensively with elite athletes and patients who have been unsuccessful at finding relief through the more conventional therapies.

She has been widely published, both on – and off – line, in magazines, newsletters, and newspapers around the country. She is also often chosen to speak at national conventions, medical schools, and health facilities nationwide.

Her training began as a massage therapist, licensed in the State of New York where the initial requirement was 650 hours of classroom study in topics such as Anatomy & Physiology, Kinesiology, Pathology of Muscles, Medical Massage, and Eastern Theory. She spent hundreds of hours focusing on an understanding of why muscles cause pain that may be far removed from the actual source of the problem, and why conditions such as carpal tunnel syndrome exist.

She has also received advanced training from a doctor of osteopathy, a physical therapist, a therapeutic massage therapist and from other professionals involved with just about every form of muscular training. This diverse exposure widened the scope of her practice far beyond spa massage and was the solid foundation of everything she does now. Unlike relaxing massage which has its own benefits, her work focuses on the deep muscles that hold joints bound, preventing full range-of-motion and causing chronic joint pain.

In 1989 she began working with individuals who were suffering from chronic joint pain and sports injuries. She quickly began working with serious athletes, many of them endurance athletes that compete in races with such grueling events as the Century Marathons (actually running 100 miles!), the Race Across America (RAAM) where an athlete cycles from San Diego to Atlantic City, NJ in just 8 days, and Ironman Triathlons which combine 2 ½ miles swimming, 112 miles cycling and then finishing off with 26.2 miles running.

From her work with endurance athletes, serious local athletes, and people who were suffering from a wide assortment of chronic joint pains, the Julstro techniques of self-treatment developed. Expanding her teaching with the addition of the self-treatment concept really separates her from the majority of her peers. She found that as she began to teach people how to help-themselves they could continue their therapy outside of their session with her.

In 1993 she opened her first Julstro Muscular Therapy Center. Her message to her clients is this: “When you come to visit me, I’ll work on your muscles, release the knots that are holding the muscles short and putting pressure on your nerves and joints, and then I’ll teach YOU how to do simple treatments that will help you when you are at home. That is my promise to you!”

But if you cannot travel, she has made her self-treatment techniques available worldwide by way of http://www.julstro.com where you will find information on the Julstro™ Self–Treatment System. You may also be interested in her series of Pain–Free Books which share the Julstro™ techniques in a clear, concise manner.

Finally, if you would like to receive an informative newsletter about how to prevent or reverse the aches and pains related to sciatica, low back syndrome, shoulder–hip–knee pain, or any other repetitive strain injury, you can subscribe now at http://www.julstro.com.

 



Dr Pierre DuboisPierre-Yves Duboi MD

 


Dr. Pierre-Yves Dubois is a Swiss Physician, and a former martial artist brings a new holistic health concept to his practice and was named an “America’s Top Chiropractor 2009”.

• The Durham chiropractor explains that In Switzerland, chiropractic is a medical profession regulated on the same federal level as medical doctors, veterinarians, dentists and pharmacists.

• As every Swiss chiropractor he undergoes six years of undergraduate basic studies followed by a minimum of two years of post graduate program regulated by the Swiss Medical Law MedBG/LPmed.

 


 

Recent Videos From Dr. Steve Chaney

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Latest Article

Do Ultra-Processed Foods Make You Fat?

Posted June 25, 2019 by Dr. Steve Chaney

What Is The Secret For Weight Loss?

Author: Dr. Stephen Chaney

 

Do ultra-processed foods make it harder to loose weight?

ultra-processed foods questionsIt is so confusing. It seems like everyone has a magical weight loss diet. You just follow their diet and the pounds will melt away. The problem is that everyone’s recommendations are different. What is the average consumer to think? Is the best diet low fat, low carb, low sugar, Paleo, Keto, or vegan? Or is intermittent fasting the secret to successful weight loss?

What if the secret to weight loss was none of the diets mentioned above, yet was something common to all of them?

The one common feature of every popular diet is they cut out sodas and processed foods and replace them with whole unprocessed foods. What if cutting out highly processed foods was the secret to successful weight loss, and none of the other restrictions of the various diets really mattered?

There are lots of studies suggesting that ultra-processed foods might be the problem. [Note: In the scientific community the term highly processed foods has been replaced with ultra-processed foods. There are subtle differences between the two terms, but for our purposes we will consider them identical]. Consumption of ultra-processed foods has been shown to be associated with overeating, obesity, poor health outcomes, and premature death.

For example, consumption of ultra-processed foods and obesity have increased in parallel. Today ultra-processed foods constitute the majority of calories consumed in America, and 40% of Americans are now obese.

However, associations don’t prove cause and effect. In the words of the authors of the latest study: “There has never been a randomized controlled trial demonstrating any beneficial effects of reducing ultra-processed foods or deleterious effects of increasing ultra-processed foods in the diet.”

The latest study (KD Hall et al, Cell Metabolism, 30: 1-11, 2019 ) was the first randomized controlled trial designed to test the hypothesis that consumption of ultra-processed foods leads to obesity.

 

How Was The Study Done?

ultra-processed foods studyTwenty overweight subjects (10 men and 10 women) volunteered for the study. Their average age was 31 and their average BMI was 27, which means they were overweight, but not obese. All were weight-stable in the months preceding the study.

They were admitted to the metabolic ward at the NIH where every aspect of what they ate and the exercise they got was controlled. The subjects were randomly assigned to consume an ultra-processed or an unprocessed diet for two weeks followed by the alternative diet for the final two weeks.

During the study the subjects were given three meals a day that provided twice the calories they were accustomed to eating plus unlimited snacks. They were instructed to eat as much or as little as they desired. The calories consumed were calculated based on how much food they left on their plates.

The ultra-processed diet and unprocessed diets were matched with respect to:

  • Total calories in the food portions given to the subjects.
  • Caloric density (calories per serving size).
  • Macronutrients (carbohydrate, fat, & protein).
  • Sugars, fiber, and sodium.

The ultra-processed and unprocessed diets were neither low fat, low carb, or high protein. The caloric composition was around 48% carbohydrate, 35% fat, and 17% protein.

However, because of the differences between ultra-processed and unprocessed foods, it was impossible to match all parameters. For example, the ultra-processed and unprocessed diets differed significantly in:

  • Added sugar: 54% of the sugar in the ultra-processed diet was added sugar versus only 1% added sugar in the unprocessed diet.
  • Insoluble fiber: 16% of the fiber in the ultra-processed diet was insoluble fiber versus 77% in the unprocessed diet.
  • Saturated fat: 34% of the fat in the ultra-processed diet was saturated versus 19% in the unprocessed diet.
  • Omega-6 to omega-3 ratio: The ratio was 11:1 in the ultra-processed diet versus 5:1 in the unprocessed diet.

To give you an example of what the two diets looked like, dinner one night for the unprocessed diet group consisted of beef tender roast with barley and spinach and a parfait made of fresh berries and nonfat, unflavored Greek yogurt while the ultra-processed diet group got processed turkey and cheese sandwiches (on white bread) with baked chips, canned peaches and nonfat vanilla Greek yogurt. For breakfast one morning the unprocessed diet group got omelets made from fresh eggs while the ultra-processed diet group got omelets made from Fresh Start liquid.

 

Do Ultra-Processed Foods Make You Fat?

ultra-processed foods make you fatThe results of the study were quite interesting:

  • Subjects ate an additional 508 calories per day when on the ultra-processed diet.
  • Those extra calories came from both carbohydrate and fat, not from protein.
  • Subjects gained 2 pounds in just two weeks on the ultra-processed diet and lost 2 pounds in two weeks on the unprocessed diet.
  • Subjects ate their food more quickly on the ultra-processed diet (50 calories/minute) than on the unprocessed diet (32 calories/minute).

The authors of the study asked the participants several subjective questions about the two diets to better understand why they consumed more calories on the ultra-processed diet. However, those questions did not provide any useful insights. For example, the subjects rated the two diets equally with respect to:

  • Palatability and familiarity of the foods in the diet.
  • Hunger prior to eating and both fullness and satisfaction when they were finished eating.

These findings surprised the authors. The authors had assumed their subjects would eat more ultra-processed foods because they liked them better.

With respect to the overall study results, the authors concluded: “Limiting consumption of ultra-processed foods may be an effective strategy for obesity prevention and treatment.”

In short, their study confirms what many experts have long suspected, but does not provide a mechanistic explanation of why ultra-processed foods lead to overconsumption and obesity.

 

What Is The Secret For Weight Loss?

 

ultra-processed foods secretThe arguments over which diet is best for weight loss never end. Everyone claims they have the secret, and everyone quotes studies showing their diet works.

Yet the diets are as different as night and day. They shouldn’t all work, but they do. For example, weight loss is virtually identical on a very low-fat vegan diet and a very low carb keto diet. That tells us that the secret can’t be either low-fat or low carb.

The secret must be something all these diets have in common. When you ask what they have in common, the answer is simple. All the popular diets start by eliminating sodas and ultra-processed foods and replacing them with unprocessed foods.

Could it be that something as simple as eliminating sodas and ultra-processed foods and replacing them with unprocessed foods is the secret to successful weight loss? Many experts have hypothesized that ultra-processed foods were the cause of the obesity epidemic, but this is the first randomized controlled clinical trial to prove that hypothesis.

Like any individual study, this study needs to be confirmed by additional randomized controlled studies. One might hope for longer duration studies with more subjects, but it would be very difficult to duplicate the precision of this study. Asking volunteers to enter a metabolic ward where every aspect of their life is controlled for multiple weeks is both expensive and a huge commitment by the volunteers.

My recommendation is simple. You don’t have to choose radical diets that eliminate whole food groups to lose weight successfully. They are hard to follow and may not be healthy long-term. Just ditch the sodas, junk foods, and highly processed foods. Rediscover the pleasures of whole unprocessed foods. You will lose weight gradually and safely. You will be healthier.

Of course, it is not quite that simple.

  • Portion control is essential. You can eat too much unprocessed food.
  • Caloric density (calories per serving) is important. This is one reason why primarily plant-based diets are generally more successful for long-term weight control.
  • Practice mindful eating. Savor your food and eat it slowly. You will be less likely to overeat.
  • And, of course, don’t neglect the exercise component.

For a more detailed analysis of the pros and cons of popular diets, read my book, “Slaying The Food Myths.”

 

The Bottom Line

 

It seems like everyone has a magical weight loss diet. You just follow their diet and the pounds will melt away. The problem is that everyone’s recommendations are different. What is the average consumer to think? Is the best diet low fat, low carb, low sugar, Paleo, Keto, or vegan? Or is intermittent fasting the secret to successful weight loss?

What if the secret to weight loss was none of the diets mentioned above, yet was something common to all of them? The one common feature of every popular diet is they cut out sodas and processed foods and replace them with whole unprocessed foods.

For years experts have claimed that the consumption of highly processed foods is responsible for the obesity epidemic and replacing  ultra-processed foods with unprocessed foods was the secret to successful weight loss. However, those claims are based on associations, and association studies do not prove cause and effect.

Finally, the first randomized controlled trial to test this hypothesis has been published. The study showed:

  • Subjects ate an additional 508 calories per day when on the ultra-processed diet.
  • Subjects gained 2 pounds in just two weeks on the ultra-processed diet and lost 2 pounds in two weeks on the unprocessed diet.

My recommendation is simple. Just ditch the sodas, junk foods, and highly processed foods. Rediscover the pleasures of whole unprocessed foods. You will lose weight gradually and safely. You will be healthier.

Of course, it’s not quite that simple. I discuss other aspects of successful weight loss in the article above.

For a more detailed analysis of the pros and cons of popular diets, read my book, “Slaying The Food Myths.”

For more details read the article above.

 

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

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