According to WebMD, caffeine can impair insulin reaction. This means it may take more time for your dose of insulin to fully kick in. Caffeine can also increase your body's resistance to insulin. This can ultimately lead to high blood sugar levels and to further diabetes complications.
Someone on youtube says they don't do the coffee diet for the above reasons - I have found this also to be true. Qigong master Robert Peng says he can NOT drink coffee - for obvious reasons - it keeps the body nervous system STUCK in the beta brain waves as sympathetic nervous system.
But to burn fat this is good. So.... how to deal with the above insulin problem?
Several studies stated that ginger have permanent effects of reducing lipids, and accordingly, increases insulin sensitivity.
I stocked up on two pound bags of organic ginger powder from India - I got TWO bags of it - for $20 each (including shipping cost) this is by far the best price - from FGO.
OK so now I combine lots of ginger with the coffee and Presto - it kills off the anaerobic bacteria that otherwise gets stuck in my head and stops the sugar spiking - by increasing the insulin reaction....
I can not guarantee this combination but so far it appears to be working. If anything the ginger has been too strong against the coffee but I'll take that chance.
Additionally, ginger has been shown to increase blood flow to the brain and improve vagus nerve function
So ginger increases vagus nerve while caffeine increases sympathetic nervous system.
It's kind of like during WWII when the Nazis were forced to take Benzos and Speed at the same time!!
Ginger can improve memory and attention, acts as a natural antidepressant, and can calm anxiety. It helps safeguard the brain from free radical damage, inflammation, and the negative effects of MSG found in prepared food.
Coffee and ginger create one powerful free radical-fighting duo, especially since coffee is one of the world’s biggest sources of antioxidants. To get your morning superfood pick-me-up, simply add ground ginger to your java (up to 1 teaspoon per cup), or try making the Yemeni drink qishr. This traditional Middle Eastern ginger coffee isn’t only spicy and delicious, it can also aid in digestion.
https://www.healthline.com/health/ginger-for-weight-loss#ginger-juice
How to use green tea and ginger for weight loss
You can add ground ginger to hot green tea as a way of combining the powerful effects of both ingredients. You can also steep a ginger tea bag and a green tea bag together, adding extra water so that the brew isn’t too overpowering.
Drink once or twice per day, keeping in mind that green tea does contain caffeine.
Drinking ginger juice is another way to take advantage of ginger’s weight loss benefits.
Ginger juice typically includes other ingredients to dilute the pungent, spicy taste of pure ginger. These extra ingredients — honey, lemon juice, and water — happen to have hydrating, antioxidant, and immune-boosting properties themselves.
All the tested samples showed the ability to scavenge free radicals and to inhibit lipoxygenase (LOX) activity. Both of these activities increased after simulated gastrointestinal digestion. Aromatic additives, such as ginger, are able to change the antioxidant properties of coffee extract and antioxidant interactions may be identified using two methods. Antiradical phytochemicals from coffee and ginger acted synergistically - isoboles adopted a concave form, while after digestion in vitro an additive reaction was observed; in turn, chemical standards acted antagonistically. Water extractable LOX inhibitors acted antagonistically; however, after digestion in vitro synergism was observed. The same kind of interaction was determined for standard compounds. These results were confirmed by IF (interaction factor) analysis.
Lipoxygenase (LOX) is a kind of rate-limiting enzyme in the process of arachidonic acid metabolism into leukotriene (LT) which mediates the occurrence of inflammation. The inhibition of LOX can reduce LT, thereby producing an anti-inflammatory effect.
Synergistic interactions are of vital importance in phytomedi-
cines to explain the difficulties in always isolating a single active
ingredient, and they explain the efficacy of apparently low doses
of active constituents in a herbal product. This concept, that a
whole or partially purified extract of a plant offers advantages over
a single isolated ingredient, also underpins the philosophy of her-
bal medicine (Williamson, 2001). Unlike in the case of synthetic
pharmaceuticals based on the activity of single (chemical) active
compounds, numerous phytochemicals act in a beneficial manner
via an addition of synergistic activity in target sites connected to
physiological processes.
It should be noted, however, that the shape of the isobole
curve for coffee and ginger mixtures after digestion in vitro has a
different shape, which shows that the changes in the extracts as
a result of the digestion process mean that an additive reaction is
observed between active compounds. In turn, for pure chemical
standards, a convex isobole was found (Fig. 2C), meaning that these
compounds acted antagonistically.
The isobolographic analysis was also performed for mixtures of
coffee with ginger in the context of their ability to inhibit LOX
activity. As Fig. 3A shows, active compounds of both extracts acted
antagonistically before digestion. It is worth noting that after
in vitro digestion the isobole is concave (Fig. 3B), and a synergistic
interaction between the studied extracts has been demonstrated.
The obtained results suggest that processes occurring in the
gastrointestinal tract might improve the antioxidant and anti-
inflammatory properties of coffee and ginger extracts. However,
the interaction with the food matrix and/or quantitative and qual-
itative changes in the content of phenolic compounds led to signif-
icant differences in the interactions between phenolic compounds
present in the tested extracts. Taking into account the analysis of
the interaction between the pure compounds, the type of interac-
tion was similar to that recorded with extracts after digestion. In
turn, raw extracts interact with each other quite differently than
pure chemical compounds.
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