The PAMP Diet is a Health Breakthrough

PAMP diet example February 2016

It’s been a matter of common knowledge for some time now; burgers are bad for your health.  The problem with this is that we weren’t sure why.  This meant it was easier to indulge in a sneaky burger once a month – or even once a week – because we had no idea of the actual negative effects.  However, a recent discovery by the University of Leicester regarding PAMP has pinpointed the problems with foods like burgers and ready-made dinners, making it harder for us to carry on living in blissful ignorance.

The PAMP Study

PAMP is an acronym for Pathogen-Associated Molecular Patterns, and this was the focus of the study conducted by the University of Leicester.  In order to gauge the effects of PAMP on ordinary people, the University used 11 healthy volunteers and had them adhere to a specific diet for a single week.

As you might imagine, the diet was designed to be low in PAMPs, and the effects after only a single week were quite significant.

LDL cholesterol is the bad cholesterol, and this was shown to drop by 18 percent inside a week.  This accompanied an 11 percent reduction in white blood cells within the volunteers.  The diet was also responsible for a fairly significant weight loss, accounting for an average loss of 0.6 kilograms over the week.  This was physically manifested in a reduction of waistline circumference of 1.5 cm on average.

The findings essentially indicated that a low PAMP diet could significantly reduce the risk of Type II diabetes and coronary artery disease.

What is the Purpose of the PAMP Study?

Findings like these often leave us knowing that the subject is bad, but then offer no assistance with eliminating that particular subject from our lives.  This, however, is not the case with the PAMP study.  The University of Leicester has supplemented its study with research into how to make foods healthier.

PAMPs are the product of a certain type of bacteria that is associated with processed and frozen foods.  This is due to the refrigeration and processing associated with the creation of these types of food.  PAMPs, however, are undetectable in fresh and non-processed foods.

The University of Leicester has developed a process for identifying PAMPs that it hopes will be useful to food manufacturers in the future, allowing them to reduce the bacteria in their foods.  Until then, the onus is on us to maintain a diet low in PAMPs, even if that means skipping our burger cheat day.

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