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Recently the FDA issued a report; which centered on the increasing use of antibiotics in pigs, chicken, cows and seafood between 2009 and 2013. Antibiotics are usually administered into the animals we eat and they are mostly given in low doses to promote faster growth or prevent diseases.

New research from New Zealand has found children given antibiotics in the first one to two years of their life may be at a greater risk of having a higher body-mass index (BMI) or becoming obese by the age of four or five.

Now, this action is a major concern for both the FDA and Centers for disease control and Prevention (CDC). They have claims that these constant use of antibiotics give rise to the multiplication of harmful bacteria due to bacteria resistant after long periods of abuse. But, apart from this concern, scientists are also searching to see if humans would also gain weight from the prolonged use of antibiotics as animals would.

HOW DO ANTIBIOTICS CHANGE A PERSON’S MICROBIOME?

Our intestinal microbiome is all the microorganisms in our digestive tract, and you have to look at it like a human organ, just as important as your heart, brain and lungs. Our digestive tract (gut) contains about over 100 trillion bacterial cells of many types. Usually, there is always an equilibrium of species; they help our bodies digest food and function well. Antibiotics change this gut flora, by creating a imbalance between good and bad bacteria.

How does this affect my weight?

Many types of bacteria in your gut affect how your body absorbs calories. Creating an imbalance of bacteria- especially the type that breaks food down into energy—you may be absorbing more calories from the same amount of food you eat than you would normally d because of this effect.
Research shows that obese people have a different mix of bacteria in their gut than lean people.
Most times though, it might not be direct contact with antibiotics but indirect contact from animals (food) that has been fed with antibiotics or even water treated with antibiotics.

Which foods have the most antibiotics in them?

Mostly animal products carry substantial amounts of antibiotics; and they are administered o them directly or added to their feeds if they would be commercialized.
Pigs have the most antibiotics in their meat, then chicken, then beef, according to research from the National Academy of Sciences. Also, farmed seafood like shrimp, fish (especially commercially farmed salmon) contain high levels of antibiotics because the drugs are needed to prevent disease in the farming pens. Even organic vegetables have antibiotics in them because about 75 percent of antibiotics fed to livestock are excreted out, and in the manure used to fertilize fields.

How can this be curbed?

The only real solution to this is if there is a strong rule stating that the use of antibiotics be stopped by farmers or food producers.

So, what can I do?

1. Reduce your intake of unprescribed antibiotics (that’s a good place to start at least).
2. Always look out for food labels stating about the use of antibiotics . visit supermarkets that sell whole foods and not processed or prepackaged foods.
3. Increase your intake of prebiotics and probiotics so your gut flora would be at equilibrium. Examples include yoghurt, kitchen, sauekrat,  fermented corn starch made into pudding (pap) etc.
4. Reduced intake of pork, farmed shrimps and sea foods.

Summary
Keep your gut healthy, do more of real foods and add as much sources of probiotics to your diet as you can. You should be in charge of your health.

Sources
1. https://www.google.com/search?q=gut+flora&rlz=1C1SQJL_enNG936NG936&oq=gut+flora&aqs=chrome..69i57j0i512l9.1898j0j7&sourceid=chrome&ie=UTF-8
2. http://a-healthy-body.com/are-antibiotics-making-us-fat/

3.https://www.google.com/amp/s/theconversation.com/amp/the-link-between-antibiotics-and-obesity-in-children-doesnt-mean-you-need-to-avoid-antibiotics-130392

OVERVIEW
Everything you eat and drink has to go through your liver in order to change food substances into stored energy and chemicals which are necessary for life. Your liver makes nutrients available so your body can use them to build cells, give you energy, and maintain normal body functions.

The liver is responsible for:
– removing toxins from drugs and alcohol from the body
– metabolizing fat
– excretion of bilirubin (a product of broken-down red blood cells), cholesterol, hormones, and drugs
– breakdown of carbohydrates, fats, and proteins
– activation of enzymes, which are specialized proteins essential to body functions
– storage of glycogen (a form of sugar), minerals, and vitamins (A, D, E, and K)
– synthesis of blood proteins, such as albumin
– synthesis of clotting factors

HOW DIET AFFECTS THE LIVER
An unhealthy choice in diet can sometimes give the liver to much work to do thereby leading to a liver failure. If your diet provides too many calories, you will gain weight. Being overweight is linked to the buildup of fat in the liver, called “fatty liver.” Toxins, such as alcohol, damage the liver over time.
One very common liver disease (failure) is hepatitis.
Hepatitis refers to a common inflammation of the kidneys caused mostly by viral infections and other factors as toxins, auto immune diseases and alcohol.
There are different types of hepatitis and are all differentiated by Alphabets A-G.
According to the Centers for Disease Control and Prevention (CDC)Trusted Source, approximately 4.4 million Americans are currently living with chronic hepatitis B and C. Many more people don’t even know that they have hepatitis.
There are 5 types of viral infections with 5 distinct types of viruses:

Hepatitis A
Hepatitis A is caused by an infection with the hepatitis A virus (HAV). This type of hepatitis is most commonly transmitted by consuming food or water contaminated by feces from a person infected with hepatitis A.

Hepatitis B
Hepatitis B is transmitted through contact with infectious body fluids, such as blood, vaginal secretions, or semen, containing the hepatitis B virus (HBV). Injection drug use, having sex with an infected partner, or sharing razors with an infected person increase your risk of getting hepatitis B.
It’s estimated by the CDC that 1.2 million people in the United States and 350 million people worldwide live with this chronic disease.

Hepatitis C
Hepatitis C comes from the hepatitis C virus (HCV). Hepatitis C is transmitted through direct contact with infected body fluids, typically through injection drug use and sexual contact. HCV is among the most common bloodborne viral infections in the United States. Approximately 2.7-3.9 million people currently living with a chronic form of this infection.

Hepatitis D
Also called delta hepatitis, hepatitis D is a serious liver disease caused by the hepatitis D virus (HDV). HDV is contracted through direct contact with infected blood. Hepatitis D is a rare form of hepatitis that only occurs in conjunction with hepatitis B infection. The hepatitis D virus can’t multiply without the presence of hepatitis B. It’s very uncommon in the United States.

Hepatitis E
Hepatitis E is a waterborne disease caused by the hepatitis E virus (HEV). Hepatitis E is mainly found in areas with poor sanitation and typically results from ingesting fecal matter that contaminates the water supply. This disease is uncommon in the United States. However, cases of hepatitis E have been reported in the Middle East, Asia, Central America, and Africa, according to the CDC .

COMMON SYMPTOMS OF HEPATITIS
• fatigue
• flu-like symptoms
• dark urine
• pale stool
• abdominal pain
• loss of appetite
• unexplained weight loss
• yellow skin and eyes, which may be signs of jaundice

DIAGNOSIS OF HEPATITIS
Hepatitis can be diagnosed by liver function test, blood test, ultra sound, liver biopsy. The doctor always checks for risk before deciding what method to adopt in diagnosis.

TREATMENT OPTIONS FOR HEPATITIS
All types of hepatitis require either anti-viral vaccination, hydration if there is diarrhea (especially in type A), and nutrition.
Currently, there is no vaccination for Hepatitis C. Those that develop cirrhosis during the course of this would require a liver transplant.
Acute cases like Hepatitis E usually don’t require vaccination or treatment as they go on their own if the individual heeds to lifestyle modification by a professional.

RISK FACTORS
These include contact with an infected person (either living in close contact or sexual contact), poor hygiene, traveling to areas with inadequate sanitation, contaminated food (especially shellfish), and illicit drug use. Also, Patients with underlying liver disease (e.g., autoimmune hepatitis, hemochromatosis, Wilson’s disease, alpha-1 antitrypsin deficiency) are at increased risk of developing symptomatic hepatitis.
Alcohol use, smoking, HIV infection, and fatty liver are risk factors for progression of hepatitis.

NUTRITION AND HEPATITIS
Dietary management in hepatitis involves more of a lifestyle modification and hygienic approach.
Hygiene and sanitation: you should be careful of what you eat as a travller as you can pick up the virus from under cooked and contaminated foods. Make sure you heat food appropriately.

Avoiding contaminated shellfish and game meats.

Avoiding high-iron foods and iron supplements. Hepatitis C progression occurs in patients as a result of accelerated hepatic iron uptake and the oxidative stress caused by iron-catalyzed free radical production. Along with phlebotomy, a low-iron diet helps lower the risk for hepatocellular carcinoma (HCC) in these patients.

Nutritional supplementation may be required. Treatment with interferon (IFN) has shown to be very effective especially in Hep C patients. Research has it that it could help in weight reduction as it reduces appetite.

A low-fat, low-cholesterol diet may be helpful. Chronic hepatitis C (CHC) infection increases the risk for hepatic steatosis. A higher intake of dietary cholesterol contributes to this problem and is associated with the progression of hepatitis C-related liver disease. A dietary regimen that is reduced in fat (23% of calories) and cholesterol (185 mg/d) is adviced to help in the management of this Hepatitis.

Adequate vitamin D status. Vitamin D deficiency is common in patients with chronic liver disease, and these patients may have a reduced ability to convert vitamin D to its active form. An inverse relationship seems to exist between vitamin D concentrations and viral load in patients with CHC. Deficiency significantly lowers the chance for a sustained virological response to pegylated interferon and ribavirin, and vitamin D supplementation improves the probability of response to treatment.

Avoidance of extremes in B12 status. Adequate B12 status helps with clearance of hepatitis C from the circulation of infected patients. However, overly high serum B12 levels may also foster viral replication and are associated with concentrations of hepatitis C RNA levels.

Coffee consumption and chronic hepatitis C. Coffee consumption may be helpful, reducing oxidative DNA damage, increasing death of virus-infected cells, stabilizing chromosomes, and reducing fibrosis.

HOW HEPATITIS C AFFECTS DIET
If you have hepatitis, you usually don’t need a special diet. Just trying to eat healthy, maintain a healthy weight, and avoid alcohol is all that is needed. Its mostly lifestyle modification. Though, in severe cases, there might be nutrient restrictions especially fat restriction.
There are special cases, however, when hepatitis C can affect the diet:
• Patients with cirrhosis
As liver disease progresses, patients may lose their appetite and become so tired they have a hard time eating. They may become very thin and poorly nourished and be less able to fight off disease. They may need to limit salt in their diet to prevent their body from putting fluid into their legs and abdomen.
• Other medical conditions and diet
People who have other medical conditions may need other specific changes in their diet. Conditions that warrant specific dietary restrictions include high blood pressure, heart disease, diabetes mellitus, high cholesterol, celiac sprue or chronic kidney disease.

EATING TIPS
People with hepatitis C don’t need to follow a special “hepatitis C diet.” The advice that an average, healthy person gets will work just as well for people with hepatitis C, unless those people also have cirrhosis or another condition, such as diabetes, HIV, or kidney disease.
General dietary advice:
• Eat regular, balanced meals
• Maintain healthy calorie intake
• Eat whole-grain cereals, breads, and grains
• Eat lots of fruits and vegetables
• Get adequate protein
• Go easy on fatty, salty, and sugary foods
• Drink enough fluids
• Reach and maintain a healthy weight
Cautions:
• Avoid alcohol
• Be careful with dietary supplements
Herbal products
Just because something is “natural” doesn’t mean it is harmless. Certain herbs, including Kava-Kava and pennyroyal, can cause liver damage.
Endeavour to always talk to your doctor before taking megavitamin therapy, herbal products, or any other dietary supplement. Remember, your first concern should be safety.
SOURCE: https://nutritionguide.pcrm.org/nutritionguide/view/Nutrition_Guide_for_Clinicians/1342052/all/Viral_Hepatitis
https://www.hepatitis.va.gov/hcv/patient/diet/single-page.asp#:~:text=If%20you%20have%20hepatitis%2C%20you,is%20all%20that%20is%20needed.&text=As%20liver%20disease%20progresses%2C%20patients,have%20a%20hard%20time%20eating.

It’s no news that the amount of calories people eat and drink has a direct effect on their weight: Calories in = Calories out, and weight stays stable. Calories in > Calories out , weight goes up. Less calories in, and well, weight goes down.

 But what about the type of calories: Does it matter if they come from specific nutrients-fat, protein, or carbohydrate? Specific foods-whole grains or pop-corn? Specific diets-the Mediterranean diet or the “Keto” diet? And what about when or where people consume their calories: Does eating breakfast make it easier to control weight? Does eating at fast-food restaurants make it harder?

There’s ample research on foods and diet patterns that protect against heart disease, stroke, diabetes, and other chronic conditions. The good news is that many of the foods that help prevent disease also seem to help with weight control-foods like whole grains, vegetables, fruits, and nuts. And many of the foods that increase disease risk-chief among them, refined grains and sugary drinks-are also factors in weight gain. Conventional wisdom says that since a calorie is a calorie, regardless of its source, the best advice for weight control is simply to eat less and exercise more. Yet emerging research suggests that some foods and eating patterns may make it easier to keep calories in check, while others may make people more likely to overeat.

 

Let’s briefly review the research on dietary intake and weight control, highlighting diet strategies that also help prevent chronic disease.

 

 

• Macronutrients and Weight: Do Carbs, Protein, or Fat Matter?

 

It really looks like the percentage of calories from carbs, fats or proteins do not really contribute to weight gain. So, the quantity of macronutrients you consume per day might not be directly proportional to the weight you add-on. In saner climes, there may be some benefits to a higher protein, lower carbohydrate approach, or even a high fat, low carb approach. For chronic disease prevention, though, the quality and food sources of these nutrients matters more than their relative quantity in the diet. And the latest research suggests that the same diet quality message applies for weight control.

 

• Dietary Fat and Weight

 

Low-fat diets have long been touted as the key to a healthy weight and to good health. But the evidence just isn’t there: Over the past  years globally and especially in western countries, the percentage of calories from fat in people’s diets has gone down, but obesity rates have skyrocketed.  “Carefully conducted clinical trials have found that following a low-fat diet does not make it any easier to lose weight than following a moderate- or high-fat diet”. In fact, study volunteers who follow moderate- or high-fat diets lose just as much weight, and in some studies a bit more, as those who follow low-fat diets. And when it comes to disease prevention, low-fat diets don’t really appear to offer any special benefits except in very strict conditions. 

“Part of the problem with low-fat diets is that they are often high in carbohydrates, especially from rapidly digested sources, such as white bread and white rice. And diets high in such foods might further increase the risk of weight gain, diabetes, and heart disease”.

For good health, the type (in terms of quality) of fat people eat is far more important than the amount , and there’s some evidence that the same may be true for weight control. Studies have shown clearly that over consumption of trans fat and saturated fats would lead to heart and possibly other non-communicable diseases, but not the same with monounsaturated and polyunsaturated fatty acids which offer health benefits.

 

• Protein and Weight

 

Although  high-protein diets seem to perform equally well as other types of diets, they still tend to be low in carbohydrate and high in fat or sometimes vice versa as the case may be, so it is difficult to tease apart the benefits of eating lots of protein from those of eating more fat or less carbohydrate. But there are a few reasons why eating a higher percentage of calories from protein may help with weight control:

• More satiety: People tend to feel fuller, on fewer calories, after eating protein than they do after eating carbohydrate or fat.
• Greater thermic effect: It takes more energy to metabolize and store protein than other macronutrients, and this may help people increase the energy they burn each day. About 30-35% is metabolised almost immediately.
• Improved body composition: Protein seems to help people hang on to lean muscle during weight loss, and this, too, can help boost the energy-burned side of the energy balance equation. 

“Higher protein, lower carbohydrate diets improve blood lipid profiles and other metabolic markers, so they may help prevent heart disease and diabetes”. But some high-protein foods are healthier than others: High and uncontrolled intakes of red meat and processed meat are associated with an increased risk of heart disease, diabetes, and colon cancer.

Replacing red processed meat with nuts, beans, fish, or poultry seems to lower the risk of heart disease and diabetes.  And this diet strategy may help with weight control, too, according to a recent study from the Harvard School of Public Health.

 

• Carbohydrates and Weight

 

Lower carbohydrate, higher protein or even lower carbs, moderate protein and high fat diets may have some weight loss advantages in the short term.  Yet when it comes to preventing weight gain and chronic disease, carbohydrate quality is much more important than carbohydrate quantity.

‘Milled, refined grains and the foods made with them-white rice, white bread, white pasta, processed breakfast cereals, and the like-are rich in rapidly digested carbohydrates. So are potatoes and sugary drinks. The scientific term for this is that they have a high glycemic index and glycemic load. “Such foods cause fast and furious increases in blood sugar and insulin that, in the short term, can cause hunger to spike and can lead to overeating-and over the long term, increase the risk of weight gain, diabetes, and heart disease”. 

Are there Specific Foods that Make It Easier or Harder to Control Weight?

There’s growing evidence that specific food choices may help with weight control, but does not suggest that one food will help in weight loss or gain (super food). The good news is that many of the foods that are beneficial for weight control also help prevent heart disease, diabetes, and other chronic diseases. There are a number of foods and drinks that contribute to weight gain—chief among them, refined grains and sugary drinks—also contribute to chronic disease.

 

• Whole Grains, Fruits and Vegetables, and Weight

 

Whole grains-whole wheat, brown rice, barley, and the like, especially in their less-processed forms-are digested more slowly than refined grains. So they have a gentler effect on blood sugar and insulin, which MAYhelp keep hunger at bay. The same is true for most vegetables and fruits. These “slow carb” foods have bountiful benefits for disease prevention, and there’s also evidence that they can help prevent weight gain.

Don’t narrow your mind down to the fact that the calories from whole grains, whole fruits, and vegetables disappear. What’s likely happening is that when people increase their intake of these foods, they cut back on calories from other foods. Fiber may be responsible for these foods’ weight control benefits, since fiber slows digestion, helping to curb hunger. Fruits and vegetables are also high in water, which may help people feel fuller on fewer calories.

 

• Nuts and Weight

 

“Nuts pack a lot of calories into a small package and are high in fat, so they were once considered taboo for dieters or even anyone who wants to stay healthy. But as we may have it, studies find that eating nuts does not lead to weight gain and may instead help with weight control, perhaps because nuts are rich in protein and fiber, both of which may help people feel fuller and less hungry. People who regularly eat nuts are less likely to have heart attacks or die from heart disease than those who rarely eat them, which is another reason to include nuts in a healthy diet. 

 

• Dairy and Weight

 

“The U.S. dairy industry has aggressively promoted the weight-loss benefits of milk and other dairy products, based largely on findings from short-term studies it has funded. But a recent review of nearly 50 randomized trials finds little evidence that high dairy or calcium intakes help with weight loss. Similarly, most long-term follow-up studies have not found that dairy or calcium protect against weight gain, and one study in adolescents found high milk intakes to be associated with increased body mass index. 

One exception is the recent dietary and lifestyle change study from the Harvard School of Public Health, which found that people who increased their yogurt intake gained less weight; increases in milk and cheese intake, however, did not appear to promote weight loss or gain. It’s possible that the beneficial bacteria in yogurt may influence weight control, but more research is needed.

Yoghurt tends to keep the gut health at check and easily filling with less calorie, it could proffer solutions to the weight loss saga.

 

• Sugar-Sweetened Beverages and Weight

 

There’s convincing evidence that sugary drinks increase the risk of weight gain, obesity, and diabetes:  A systematic review and meta-analysis of 88 studies found “clear associations of soft drink intake with increased caloric intake and body weight.”  In children and adolescents, a more recent meta analysis estimates that for every additional 12-ounce serving of sugary beverage consumed each day, body mass index increases by 0.08 units.  Another meta analysis finds that adults who regularly drink sugary beverages have a 26 percent higher risk of developing type 2 diabetes than people who rarely drink sugary beverages.  Emerging evidence also suggests that high sugary beverage intake increases the risk of heart disease. 

Like refined grains and potatoes, sugary beverages are high in rapidly-digested carbohydrates. Research suggests that when that carbohydrate is delivered in liquid form, rather than solid form, it is not as satiating, and people don’t eat less to compensate for the extra calories. Liquid calories might tend to increase weight more than solid due to its low levels of satiety after consumption.

It really even seems that the number of overweight people had their fair share from sugary drinks than solid foods. A research conducted a while ago noticed that most overweight people really didn’t eat much solid foods but rather drank sugary drinks in their bottles.

 

• Fruit Juice and Weight

 

It’s important to note that fruit juices are not a better option for weight control than sugar-sweetened beverages ( who even suggested that?). Ounce for ounce, fruit juices-even those that are 100 percent fruit juice, with no added sugar- are as high in sugar and calories as sugary sodas. So it’s no surprise that a recent Harvard School of Public Health study, which tracked the diet and lifestyle habits of 120,000 men and women for up to 20 years, found that people who increased their intake of fruit juice gained more weight over time than people who did not. Pediatricians and public health advocates recommend that children and adults limit fruit juice to just a small glass a day, if they consume it at all.

It’s better to take fruits in their fresh form than their processed and packaged form.

 

• Alcohol and Weight

 

Even though most alcoholic beverages have more calories per ounce than sugar-sweetened beverages, there’s no clear-cut evidence that moderate drinking contributes to weight gain. It probably would lead to a protruded tummy because of the fact that the liver metabolizes it first after a meal and stores visceral fat during the process. While the recent diet and lifestyle change study found that people who increased their alcohol intake gained more weight over time, the findings varied by type of alcohol.  In most previous prospective studies, there was no difference in weight gain over time between light-to-moderate drinkers and nondrinkers, or the light-to-moderate drinkers gained less weight than nondrinkers. If you’ve seen heavy alcoholics in Nigeria, they’re actually lanky and look like a bag of bones. 

Breakfast, Meal Frequency, Snacking, and Weight

There is some evidence that skipping breakfast increases the risk of weight gain and obesity, though the evidence is stronger in children, especially teens, than it is in adults. Meal frequency and snacking have increased over the past years globally. -on average, children and most teen-adults get 27 percent of their daily calories from snacks, primarily from desserts and sugary drinks, and increasingly from salty snacks and candy. But there have been conflicting findings on the relationship between meal frequency, snacking, and weight control, and more research is needed.

Portion Sizes and Weight

“Since the 1970s, portion sizes have increased both for food eaten at home and for food eaten away from home, in adults and children. Short-term studies clearly demonstrate that when people are served larger portions, they eat more. There is an intuitive appeal to the idea that portion sizes increase obesity, but long-term prospective studies would help to strengthen this hypothesis.

Fast Food and Weight

Fast food is known for its large portions, low prices, high palatability, high sugar content, high fat content, reheating oil and high monosodium glutamate content; and there’s evidence from studies in teens and adults that frequent fast-food consumption contributes to overeating and weight gain. 

It’s really important to focus on home cooked meals than the ones from fast foods

 

The Bottom Line: Healthy Diet and Lifestyle Can Prevent Weight Gain and Chronic Disease

Weight gain in adulthood is often gradual, about a pound a year -too slow of a gain for most people to notice, but one that can add up, over time, to a weighty personal and public health problem. There’s increasing evidence that the same healthful food choices and diet patterns that help prevent heart disease, diabetes, and other chronic conditions may also help to prevent weight gain:

Choose minimally processed, whole foods-whole grains, vegetables, fruits, nuts, healthful sources of protein (fish, poultry, beans), and plant oils.

Limit sugar beverages, refined grains, potatoes, red and processed meats, and other highly processed foods, such as fast food.

Though the contribution of any one diet change to weight control may be small, together, the changes could add up to a considerable effect, over time and across the whole society. Since people’s food choices are shaped by their surroundings, it’s imperative for governments to promote policy and environmental changes that make healthy foods more accessible and decrease the availability and marketing of unhealthful foods.

 

Source: https://www.hsph.harvard.edu/obesity-prevention-source/obesity-causes/diet-and-weight/#:~:text=Choose%20minimally%20processed%2C%20whole%20foods,foods%2C%20such%20as%20fast%20food.