Seems like they’ve been reading four hour body…!
http://www.medicalobserver.com.au/news/shivering-may-burn-more-kilojoules-than-workout
Shivering may burn more kilojoules than workout
Lynnette Hoffman all articles by this author
TEN to 15 minutes of shivering in the cold may be as good as an hour of moderate cycling when it comes to converting energy-storing ‘white fat’ into beneficial energy-burning ‘brown fat’, according to research from the Garvan Institute.
The two activities increase levels of two hormones known to be instrumental in that process —irisin, produced by muscle, and FGF21, produced by brown fat.
People with more brown fat tend to be slimmer and have lower glucose levels than those who have less.
Endocrinologist Dr Paul Lee showed that when 10 healthy adult volunteers were exposed to temperatures cold enough to make them shiver, which occurred between 14°C and 16°C, they produced the same amount of irisin in less than 15 minutes as was produced after an hour of moderate exercise.
“We speculate exercise could be mimicking shivering because there is muscle contraction during both processes, and that exercise-stimulated irisin could have evolved from shivering in the cold,” Dr Lee said.
While 50g of white fat stores more than 1255.2 kilojoules (300 kilocalories) of energy, that amount of brown fat can burn up to the same number of kilojoules, he said.
“White fat transformation into brown fat could protect animals against diabetes, obesity and fatty liver,” Dr Lee said.
But don’t dive into the cool room just yet.
“Cold exposure is a bit like exercise in that perhaps it requires training at the start too, so for instance, you could consider wearing a light jacket rather than a big jumper on a cool day, or not turn the temperature on the heater too high in winter. This is similar to how one would train running shorter distance first before attempting a marathon,” he said.
Cell Metabolism 2014; 19(2):302-309







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After two years of deliberations and eventual agreement, food industry, government and public health and consumer representatives developed a Health Star Rating system to appear prominently on the front of food labels. The Star Rating was based on a value derived from the content of sugars, salt and saturated fat in the product with some positive points being taken into account in the rating. Sugars, saturated fat, sodium and the food’s kilojoule content were also to be displayed on the fornt of the pack for easy reference.
Health ministers approved the final package in December 2013. On Wednesday Feb 5, a stand-alone website appeared and public health and consumer groups applauded. By next morning, the website had been taken down. Who ordered this and why?
The Australian Food and Grocery Council has been stating its lack of favour for the scheme even though their representatives had been part of the process that had eventually achieved agreement.
It’s increasingly difficult when we can’t make life a bit easier for shoppers to make healthier choices that fit with current research.
If people stopped buying (and therefore consuming) processed frankenfoods, the entire problem would be eliminated. Sounds too hard for some I know, but a drastic elimination of premade foods, canned, packaged, frozen etc, and a replcement with fresh foods, home cooked would substantially reduce the amount of unnecessary added chemicals we take into our bodies. Ultmately we are responsible for what we eat…………