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How Does Your Microbiome Contribute to Weight Gain?

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July 21, 2020 | Published by


By guest author Ashley Black

So, now we know the microbiome is an integral part of digestion—so what? (If you missed part 1, read it here). What you want to know is why does it make us fat! Well, in the last phase of digestion, the health and balance of the microbiome cells exchange information with our other cells. The command center that is the microbiome secretes information that sends signals. These signals can adjust our genetics, affect our mood, and compromise our immune system.

But in terms of weight, the microbiome produces and releases hormones that can affect our entire physiology, such as dopamine, norepinephrine, serotonin, and, wait for it … CORTISOL. It’s no secret that cortisol is the fat-making hormone. Cortisol can be dumped regardless of what we eat. How the gut processes the food and what signal it sends decides whether it’s absorbed or excreted—double yikes!

The microbiome is also a sneaky little 3 pounds of organisms, in that it can also secrete two hormones that affect your appetite:

  1. Leptin- which tells us we’ve had enough food
  2. Ghrelin- which tells us we need more food

If the microbiome is out of balance, then you can imagine that if the leptin and gherlin signals get crossed it can interfere with our appetite. So, to say the microbiome is important is a huge understatement. How our microbiome gets out of whack and how to fix it is a whole bunch of blogs for another day (and I’m happy to write them). For now, just know that the human-microbiome superorganism is very important!

What’s Fascia Got To Do With It?

In short, the answer is everything! I just explained that the microbiome basically determines what nutrition we get or don’t get, so now let’s explore that our fascia also determines what gets stored, distributed and eliminated. The condition of the fascia basically determines if we can be healthy, build muscle, express the cells to the fullest and if we accidentally store something “bad” in the tissue. Let me explain:

Once food makes its way through the intestines and ultimately the microbiome, then it’s time for the blood to take the nutrients to the cells (kind of, but stay with me…). Blood is made up of red and white cells that we are all pretty familiar with. Blood distributes hormones, oxygen, proteins and moves around waste. BUT, it’s not the only thing that contributes to building cells for active metabolisms, vitality, and weight management.

Enter the part of blood you may not be familiar with: the portion that remains if you remove the red and white cells, platelets and other cellular components—the PLASMA! Plasma is about 55% of the blood composition and is made up of water, salts, enzymes, antibodies, and other dissolved proteins. I like to call  it the “good stuff.”

Plasma is a hot topic in the news, as it is rich in growth hormones and has other “fountain of youth” qualities. Athletes are injecting it into their injured areas, people are donating it for good money, and the vampire facial, which pokes holes in the face and pours plasma over top, has become popular with celebrities. But if plasma is so great, why don’t we focus more on properly absorbing it into all of our cells?

How does plasma get to the cells? The first step is the microbiome, which allows the blood to absorb the building blocks it contains from the food we digest (properly) into the vessels. Pressure then builds on the vessels, aka blood pressure. With the added pressure, the plasma is pushed through little spaces in the vessels called the endothelium. But what about the red and white blood cells? Do they leak out and get to the body’s cells? Nope. They’re too big, so the only thing that escapes the vessels into the capillaries and out to the cells is the plasma.

fascia

This is where fascia enters the conversation. If plasma is released through capillaries, where does it go? It goes directly into the connective tissue (fascia). The fascia absorbs the plasma like a sponge and distributes it directly to the cells, giving them vitality. Why does this affect our weight? Because cells need nutrition to become fat burning powerhouses.

So, what happens if the fascia is not healthy? What if it’s dehydrated? Tangled? Tight? The plasma doesn’t reach the cells, AND the toxins get stuck in the fascia! Let me put it another way; if the fascia is “bad”, the plasma doesn’t reach the cells and the toxins get stuck in the fascia. That’s stop the press news. And even better, a solution already exists to make sure the fascia is healthy and stays healthy.

Stay tuned for the third and final part of this fun and informative blog!

Ashley Black is the #1 best-selling author and inventor of the myofascial tool phenomenon the FasciaBlaster®. Determined this would not be her fate, she developed her own coping mechanisms to control her flare-ups and found that food charting, hot and cold baths, self-massaging, stretching, and strength training were effective means of pain management.

Ashley Black bio


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