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In 2012, researchers from the Hokkaido University Graduate School of Medicine ran a WEIRD experiment.
They fed rats a high-fat diet with or without capsaicin for eight weeks. At the end of the study (which was published in the July 2010 issue of “The Journal Of Proteome Research”) rats who were fed a high-fat diet WITH capsaicin experienced a LOT more weight loss and decrease in body fat than compared to the non-capsaicin group.
Why? – Well, according to the researchers, capsaicin “turned up” the activity of proteins inside fat cells that break down fat.
Plus, capsaicin also reduced the activity of enzymes that are responsible for synthesizing fat, thereby preventing the development of mature fat cells.
So basically, the capsaicin raised the “inner thermostat” of the rats, turning their bodies into a veritable “Fat Burning Furnace”.
AND completely sabotaged the body’s ability to create mature fat cells in the first place, leading to a tremendous loss of fat without any “rat aerobics” or exercise of any kind.
You can actually use your unwanted white FAT as fuel instead of burning sugar like most folks do (and that makes it almost impossible to get and stay thin.)
The easiest way to picture the way brown fat works is to picture a car with the engine revving and the clutch pedal pushed all the way to the floor.
Brown fat “uncouples” the calorie burning of fat and sugar through the actions of a class of regulating proteins called uncoupling proteins.
When the brown fat mitochondria are uncoupled, it’s like revving your engine all the way into the red without letting the car get into gear.
All of sudden you’re burning a TON of fat without moving a muscle… losing weight while sitting on your butt and watching TV
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