The Hidden Side-Effects of Fat-Reducing Injections That Some GPs Might Miss

In recent years, fat-reducing injections, like those containing deoxycholic acid (e.g., Aqualyx or Kybella), have surged in popularity as non-surgical alternatives to liposuction. 

Touted as a quick fix for stubborn fat, these injections are often marketed in clinics and medispas, and are even discussed in GP consultations when patients express concerns about body image or weight management. 

But while the physical effects may seem subtle and appealing, there are several side-effects, some overlooked even by general practitioners, that are important to consider.

What Are Fat-Reducing Injections?

Fat-dissolving injections work by breaking down fat cell membranes, allowing the body to absorb and naturally dispose of the released fat. Typically used for areas such as double chins, thighs, or love handles, they can seem like an ideal solution for those looking to sculpt their bodies without invasive surgery.

However, these injections are not without risks, and not all side-effects are well-known or routinely discussed.

Side-Effects GPs Might Miss or Underestimate

1. Prolonged Swelling and Inflammation

While mild swelling is expected, some patients experience inflammation that lasts for several weeks. In certain cases, it can lead to the development of firm lumps under the skin, which may take months to resolve—or might require intervention.

2. Nerve Damage

Deoxycholic acid can, if injected incorrectly or in overly high quantities, damage surrounding nerves. This could result in:

Numbness

Muscle weakness

Tingling or shooting pain

Such side-effects can be temporary, but some patients report lingering issues, especially when injections are administered without ultrasound guidance or appropriate anatomical knowledge.

3. Skin Necrosis

In rare but serious cases, compromised blood flow from the injection can cause the surrounding skin tissue to die (necrosis). This is more likely when fat-dissolving injections are used off-label or administered by poorly trained practitioners.

4. Hormonal Implications

Although less documented in official guidance, anecdotal evidence and emerging studies suggest that disrupting fat cells may have minor hormonal ripple effects, particularly for those with existing hormonal imbalances such as PCOS or thyroid conditions. Some GPs may not yet be attuned to these interactions.

5. Immune Responses

Some patients experience immune system overreactions, such as persistent itching, rashes, or autoimmune flare-ups. While these are relatively rare, they are not always linked back to the injections—especially if they occur weeks after the procedure.

6. Emotional and Psychological Side-Effects

Changing one’s appearance, even slightly, can have a significant psychological impact. Patients with underlying body dysmorphia or disordered eating behaviours may find themselves fixated on further "problem areas," leading to an unhealthy spiral of repeat procedures or poor self-image. GPs without specific training in aesthetic medicine may overlook this risk.

Why Low-Fat Processed Foods Might Not Be as Healthy as You Think

Fat free or not fat free? That is the question

For decades, we've been told that fat is the enemy. Supermarket shelves are filled with “low-fat” this and “fat-free” that, all marketed as the healthier alternative. 

But are these products really as good for us as they claim to be? Increasingly, the answer appears to be no.

Here’s why low-fat processed foods might not be the health heroes they’re made out to be.

1. What Happens When Fat Is Removed?

Fat plays an important role in food – it provides flavour, helps with texture, and makes us feel full. When manufacturers strip fat from a product, they often need to replace it with something else to make it palatable. That “something else” is usually:

Sugar

Artificial sweeteners

Starches

Thickeners or emulsifiers

These ingredients don’t offer the same nutritional benefits as fat and can negatively impact blood sugar levels, digestion, and gut health.

2. Sugar Bombs in Disguise

A quick glance at the back of a “low-fat” yoghurt pot or salad dressing often reveals high sugar content. While it may be low in fat, the added sugars can lead to:

Weight gain

Increased risk of type 2 diabetes

Tooth decay

Cravings for more sugar

This swap may actually undo any benefits of removing the fat in the first place.

3. Highly Processed = Highly Problematic

Many low-fat products fall into the category of ultra-processed foods (UPFs) – items that contain ingredients not commonly used in home cooking, such as modified starches, artificial flavours, and preservatives.

Research suggests diets high in UPFs are associated with:

Increased risk of obesity

Cardiovascular disease

Depression

Digestive issues

In other words, a low-fat label might be hiding a cocktail of additives.

4. Fat Is Not the Enemy

It’s time to reassess our relationship with fat. Healthy fats, such as those found in olive oil, nuts, seeds, oily fish, and avocados – are essential for:

Brain function

Hormone production

Vitamin absorption (especially A, D, E, and K)

Skin and cell health

Cutting out fat entirely can do more harm than good. It’s not fat itself, but the type and quality of fat, that matters.

5. Satiety and Overeating

Fat makes us feel full and satisfied. When it’s removed from food, we’re more likely to eat more to feel full – often consuming more calories overall than we would have from a full-fat version. This can contribute to overeating and weight gain.

6. Real Food Wins Every Time

A better approach to healthy eating is to focus on whole, minimally processed foods, rather than chasing labels like “low-fat” or “light”. For example:

Full-fat natural yoghurt with fruit is better than low-fat, sweetened yoghurt.

Real cheese in moderation is better than fat-free cheese products.

Homemade dressings with olive oil and lemon juice trump bottled low-fat versions.

Final Thoughts

Low-fat processed foods may sound like a smart health choice, but they’re often anything but. Next time you're doing your weekly shop, take a moment to read the ingredients – not just the claims on the front of the packet. Look for real, recognisable ingredients and remember: fat, when it’s the right kind, is your friend.

If your goal is better health, aim for balance, variety, and nourishment – not marketing hype.

Have you been rethinking your shopping basket? Share your thoughts and tips in the comments!

Foods That Harm, Foods That Heal: Eating for Better Health

The food we eat has a profound impact on our overall health – it can either be the source of vitality or the cause of inflammation and illness. 

With rising awareness about diet-related diseases, more people are beginning to explore the idea of "foods that harm" versus "foods that heal." 

Let’s break down some common offenders and their healing counterparts.

Foods That Harm

While moderation is key, certain foods are best limited or avoided due to their potential to harm the body over time.

1. Ultra-Processed Foods

Think: crisps, ready meals, sugary breakfast cereals, and processed meats. These often contain high levels of salt, sugar, unhealthy fats, and additives. Regular consumption can increase the risk of heart disease, obesity, type 2 diabetes, and even some cancers.

2. Refined Carbohydrates

White bread, white rice, pastries, and many supermarket cakes and biscuits cause blood sugar spikes followed by crashes, leading to fatigue, cravings, and over time, insulin resistance.

3. Trans Fats

Common in margarine, deep-fried foods, and certain baked goods, trans fats can raise bad cholesterol (LDL) and lower good cholesterol (HDL), contributing to heart disease.

4. Excessive Alcohol

While the occasional glass of red wine might offer antioxidant benefits, overconsumption of alcohol can damage the liver, affect mental health, and increase the risk of several cancers.

5. Too Much Red and Processed Meat

High intakes have been linked with colon cancer, especially when meats are smoked, salted, or preserved with nitrates.

Foods That Heal

On the flip side, there are foods that nourish our bodies, strengthen our immune systems, and even help manage or prevent chronic illness.

1. Leafy Greens

Spinach, kale, rocket, and chard are packed with vitamins, minerals, and antioxidants. They help reduce inflammation, support digestion, and protect against heart disease.

2. Berries

Blueberries, strawberries, and raspberries are rich in fibre and antioxidants. They may improve brain function, regulate blood sugar, and fight oxidative stress.

3. Oily Fish

Salmon, mackerel, sardines, and trout contain omega-3 fatty acids which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.

4. Nuts and Seeds

Almonds, walnuts, chia seeds, and flaxseeds are excellent for heart health, skin, and brain function. They’re also a great source of plant-based protein.

5. Fermented Foods

Yoghurt, kefir, sauerkraut, and kimchi support gut health by promoting beneficial bacteria, which are linked to improved immunity, digestion, and mood.

A Balanced Approach

Remember: it’s not about being perfect or never indulging. It’s about making informed choices most of the time. Instead of seeing food as simply fuel, think of it as medicine for the body and mind.

A few small swaps can go a long way:

Try wholegrain versions of pasta and bread.

Swap crisps for a handful of nuts or hummus and veg sticks.

Choose water or herbal tea over fizzy drinks.

Replace a processed snack with a piece of fruit.

Final Thoughts

You don’t have to overhaul your entire diet overnight. Start with small, sustainable changes. Be kind to your body – feed it well, and it will thank you in countless ways. After all, food can harm – but it can also heal.

Can bacteria make us fat? Exploring the Link: Bacterial Lipid Metabolites and Obesity

Obesity has reached epidemic proportions globally, posing significant health risks and challenges. 

While factors such as diet, genetics, and lifestyle contribute to this complex condition, emerging research suggests that the gut microbiota and its metabolites play a crucial role. 

In recent years, attention has turned to bacterial lipid metabolites and their potential contribution to obesity. Understanding this intricate relationship could pave the way for innovative approaches in obesity prevention and management.

The Gut Microbiota and Lipid Metabolism:

As That's Food and Drink has pointed out in recent blog posts, the human gut harbours a diverse community of microorganisms, collectively known as the gut microbiota, which play a vital role in maintaining health. 

Among the myriad functions of these microbes is their involvement in lipid metabolism, the process by which fats are broken down, absorbed, and utilised within the body. Bacterial lipid metabolites, including short-chain fatty acids (SCFAs) and secondary bile acids, are byproducts of microbial fermentation in the gut.

Short-chain fatty acids, like acetate, propionate, and butyrate, are produced when gut bacteria ferment dietary fibre. These SCFAs have been implicated in various physiological processes, including energy regulation, immune function, and inflammation. Similarly, secondary bile acids, formed through the biotransformation of primary bile acids by gut bacteria, also exert metabolic effects within the host.

Role of Bacterial Lipid Metabolites in Obesity:

Growing evidence suggests alterations in the composition and activity of the gut microbiota can contribute to obesity. 

Dysbiosis, or imbalance in gut microbial communities, has been observed in individuals with obesity compared to leaner counterparts. Moreover, studies in both animal models and humans have highlighted the role of bacterial lipid metabolites in this context.

Energy Harvesting and Storage:

SCFAs produced by gut bacteria can influence energy homeostasis by serving as a source of calories for the host. Butyrate, in particular, has been shown to promote the expression of genes involved in lipid synthesis and storage in adipose tissue, potentially contributing to adiposity. Additionally, SCFAs can modulate the release of gut hormones, such as leptin and ghrelin, which regulate appetite and energy expenditure.

Inflammation and Insulin Resistance:

Chronic low-grade inflammation and insulin resistance are hallmark features of obesity and metabolic syndrome. Bacterial lipid metabolites have been implicated in the modulation of inflammatory pathways and insulin sensitivity. 

For instance, butyrate exhibits anti-inflammatory properties by inhibiting the nuclear factor-kappa B (NF-κB) pathway and promoting the generation of regulatory T cells. Conversely, certain bile acids, such as deoxycholic acid, can induce pro-inflammatory responses and impair insulin signaling.

Gut Barrier Function:

The integrity of the intestinal barrier, which prevents the translocation of harmful substances from the gut into systemic circulation, is compromised in obesity. SCFAs play a role in maintaining gut barrier function by promoting the production of mucin and enhancing tight junction integrity. Conversely, dysregulated bile acid metabolism has been linked to increased intestinal permeability and endotoxemia, which can exacerbate metabolic dysfunction.

The intricate interplay between the gut microbiota and host metabolism underscores the complexity of obesity. Bacterial lipid metabolites represent a nexus through which gut microbes influence various aspects of energy homeostasis, inflammation, and metabolic health. 

While research in this field is still evolving, targeting the gut microbiota and its metabolites holds promise as a novel therapeutic approach for obesity prevention and management. Further investigations are warranted to elucidate the specific mechanisms underlying the contribution of bacterial lipid metabolites to obesity and to translate these findings into clinical interventions.

(Image courtesy by TreesRGreen from Pixabay)

Debunking Ancel Keys: Why His Dietary Dogma Was Flawed

Following on from our recent post of the potential problems of replacing dairy products with vegetable products, we examine Ancel Keys and his controversial research that has been debunked in recent years.

In the realm of nutritional science, few figures have been as influential and controversial as Ancel Keys. Widely celebrated for his research on the Mediterranean diet and the formulation of the lipid hypothesis, Keys played a pivotal role in shaping dietary guidelines around the world. 

However, as time progresses and research evolves, it becomes increasingly apparent that some of Keys' assertions were flawed and may have led us down the wrong path in understanding nutrition and health.

Ancel Keys rose to prominence in the mid-20th century with his research on the relationship between dietary fat, cholesterol, and heart disease. His landmark "Seven Countries Study" seemed to demonstrate a clear link between saturated fat intake and heart disease mortality. 

This laid the groundwork for the vilification of dietary fat, particularly saturated fat, and the promotion of low-fat diets as a means of preventing cardiovascular disease.

But upon closer examination, several flaws in Keys' research methodology and conclusions have emerged. 

One of the most glaring issues with the Seven Countries Study is its selective sampling. Keys cherry-picked data from countries that supported his hypothesis while ignoring data from countries that did not fit his narrative.

This cherry-picking bias has been heavily criticised by subsequent researchers, who argue that it skewed the results and led to an oversimplified understanding of the relationship between diet and heart disease.

Moreover, Keys' focus on total fat consumption as a risk factor for heart disease overlooked the importance of other dietary and lifestyle factors. Subsequent studies have demonstrated that the quality of fats consumed, rather than the quantity, may be more important for heart health. 

For instance, replacing saturated fats with refined carbohydrates, as recommended by low-fat dietary guidelines, may actually increase the risk of heart disease by raising levels of triglycerides and lowering levels of beneficial HDL cholesterol.

Furthermore, the demonisation of dietary fat led to the proliferation of low-fat and fat-free products, many of which replaced fat with added sugars and refined carbohydrates. 

This shift in dietary patterns may have contributed to the obesity and metabolic health epidemics observed in recent decades. Ironically, while fat intake decreased, rates of obesity, type 2 diabetes, and other metabolic disorders skyrocketed, challenging the notion that fat is solely to blame for poor health outcomes.

In addition to his views on dietary fat, Ancel Keys also promoted the Mediterranean diet as a model of healthy eating. While the Mediterranean diet is indeed associated with numerous health benefits, it is important to recognise that it is not a one-size-fits-all solution. Cultural, socioeconomic, and individual differences must be taken into account when prescribing dietary recommendations. What works for one population may not necessarily work for another.

In conclusion, while Ancel Keys made significant contributions to the field of nutrition science, his dietary dogma was not without its flaws. His oversimplified conclusions about the role of dietary fat in heart disease and the promotion of low-fat diets have been called into question by subsequent research.

Moving forward, it is imperative that we adopt a more nuanced understanding of nutrition, one that considers the complex interactions between diet, lifestyle, genetics, and environment. By learning from the mistakes of the past, we can pave the way for a healthier future.

Charity says children 'not active enough' to be happy and healthy in response to rising childhood obesity and diabetes

Whilst exercise alone is not the silver bullet solution to this crisis, it's amplified by the fact our children are simply not active enough.

Following new analysis from the NHS showing the numbers of youngsters having treatment for conditions normally seen in middle-aged adults has soared in the last decade, children’s charity the Youth Sport Trust has responded to the news more children now have high blood pressure, knee problems and Type 2 Diabetes.

Alison Oliver MBE, Chief Executive of the Youth Sport Trust, said: "Whilst exercise alone is not the silver bullet solution to this crisis, it's compounded by the fact our children are simply not active enough to remain happy and healthy. 

"There is a compelling evidence base for more play and sport in children’s lives. Unhappy, unhealthy children don’t learn effectively. If children don’t learn, they don’t achieve their potential in life and we don’t have a society fit for the future.

"60 minutes of vigorous activity a day is the Chief Medical Officers’ minimum guidance. Our new research shows that many parents underestimate this amount by 50%. That’s why this National School Sports Week we are urging parents and schools to make the #PledgeToPlay."

The Youth Sport Trust is a top UK children’s charity which aims to improve young people's wellbeing through sport and play. It empowers young people and equips educators to transform lives. Founded in 1995, it works with around 20,000 schools and inspires Changemakers to build a sense of belonging. Its vision is to create a future where every child enjoys the life-changing benefits of play and sport. Visit the YST website for ideas, tips and information www.youthsporttrust.org.

Twitter: @YouthSportTrust         

Facebook: YouthSportTrust        

Instagram: @youthsporttrust   

YouTube: @YouthSportTrust  

LinkedIn: Youth Sport Trust        

TikTok: youthsporttrust  

National School Sports Week is an annual campaign, launched  in 2008 and run by the Youth Sport Trust, to champion the role of PE, physical activity and school sport in allowing all pupils to reach their full potential. 

In 2022 1,359 schools registered to take part, the campaign generated 187 media mentions and over 40m campaign impressions were delivered through social media. This year the week is running from Monday 19 to Sunday 25 June 2023 and is themed around ‘playing for fun, playing for 60,’ with the intention of driving up awareness of the Chief Medical Officers’ recommendation that children should be active for a minimum of 60 minutes a day in order to stay happy and healthy.

By registering, to take part, participants are making the #PledgeToPlay for a minimum of 60 active minutes a day for the whole of National School Sports Week. Schools, families, businesses and supportive partners can sign-up to participate in the campaign at https://www.youthsporttrust.org/nssw

Chief Medical Officers’ physical activity guidelines for children and young people:

The UK Chief Medical Officer recommends that children and young people need to do two types of physical activity each week:

aerobic exercise

exercises to strengthen their muscles and bones

Children and young people aged 5 to 18 should:

aim for an average of at least 60 minutes of moderate or vigorous intensity physical activity a day across the week take part in a variety of types and intensities of physical activity across the week to develop movement skills, muscles and bones

reduce the time spent sitting or lying down and break up long periods of not moving with some activity.

aim to spread activity throughout the day

Read more about the guidelines on the NHS website here; https://www.nhs.uk/live-well/exercise/exercise-guidelines/physical-activity-guidelines-children-and-young-people/

(Image courtesy of Peter Stanic and Pixabay)

Chocolate and Butter for Lowering Cholesterol and Weight Management

Scientists and doctors from a Cambridge-based company, Lycotec Ltd, have developed a technology which converts all edible fats and oils into lipid-lowering and weight management products.

Moreover, it prevents the accumulation of excessive fat in our body should we succumb to temptation and eat more than we should have done.

This technology explores completely new mechanisms of lipid metabolism in humans.

Based on this, the company has developed new chocolate and butter products which have been tested in double blind, placebo controlled trials.

The results were remarkable in drastic reduction of elevated cholesterol and triglycerides in patient blood – major lipids in our body.

The taste and the texture of the new products are identical to the original, and the cost is 2 pence per day for 1 person.

The ingredients used are safe and accepted by the food industry, and technology implementation does not require specialised or expensive equipment.

According to the founder of Lycotec, Dr. Ivan Petyaev, we now have the means to completely change the negative impact of food fats in our society. Let industry make it happen.

For more information please contact info@lycotec.com