Storage of sugar in fat cells creates a myrid if issues. When insulin drives glucose into the fat cells of our adipose tissue, the sugar gets burned (oxidized). This results in the creation of a molecule called alpha glycerol phosphate, also known as activated glycerol, glycerol 3 phosphate dehydrogenase or glycerol phosphate dehydrogenase (GPDH). Alpha glycerol phosphate in turn interferes with a key cycle in our fat tissue called the fatty acid / triglyceride cycle. What happens is as follows. Fat comes in essentially two forms: triglycerides (TGs) and fatty acids. Inside our fat cells, triglycerides and fatty acids are in a state of constant flux. Its a biochemical dance. Fatty acids are constantly getting bound up into TGs -- which are by definition just 3 fatty acids chemically connected by a glycerol molecule -- and these TGs are simultaneously falling apart into their constituent fatty acids. Theres a natural equilibrium between TGs and fatty acids. But when you add alpha glycerol phosphate into the mix, it tilts the balance so that more fatty acids get made into TGs and fewer TGs break down into their constituent fatty acids, hence we start storing and growing.
Posted on: Fri, 26 Dec 2014 09:26:04 +0000
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