THE SECRET OF EATING FRUITS & ITS BENEFITS IN WEIGHT LOSS

Eat fruits only on an empty stomach, never after a meal or even with bread. Eat fresh fruits and juices (with fiber)- avoid cans, packaged fruits or bottled concoctions. Drink fresh fruits juice, drink it slowly and let it mix with your saliva, drink it slowly and let it mix with your saliva, before swallowing it. 

If we consume fruit the right way and in the right quantity first thing in the morning, it can help graying hair, balding and dark circles, boost energy levels and be great for our skin. And will make you young forever.

4 Basic Essentials for Starters on a New Fitness Regime

Starting a fitness program may be one of the best things you can do for your health. Physical activity can reduce your risk of chronic disease, improve your balance and coordination, help you lose weight — and even improve your sleep habits and self-esteem. And there's more good news. You can start a fitness program in only 4 steps.

1. Assess your fitness level

You probably have some idea of how fit you are. But assessing and recording baseline fitness scores can give you benchmarks against which to measure your progress. To assess your aerobic and muscular fitness, flexibility, and body composition, consider recording

2. Design your fitness program

Start low and progress slowly.

Build activity into your daily routine. 

Plan to include different activities

Allow time for recovery. 

Track progress

3. Assemble your equipment

You'll probably start with athletic shoes. Be sure to pick shoes designed for the activity you have in mind. For example, running shoes are lighter in weight than cross-training shoes, which are more supportive.

If you're planning to invest in exercise equipment, choose something that's practical, enjoyable and easy to use. You may want to try out certain types of equipment at a fitness center before investing in your own equipment.

You might consider using fitness apps for smart devices or other activity tracking devices, such as ones that can track your distance, track calories burned or monitor your heart rate.

4. Stay focused.

CINNAMON HELPS DIABETES AND CHOLESTROL

Cinnamon, used extensively in the Indian Diet, results in healthier blood. This amazing spice significantly reduces blood sugar levels in diabetics. Several studies have revealed that a diet high in spices like cinnamon, black pepper and turmeric or curcumin, can do wonders for the heart and your overall health. So don't forget to add cinnamon in your morning green tea.

Sugary drinks are the source of a lot of empty calories.

(CNN)Drinking two or more sweetened drinks per day could greatly increase your risk of diabetes, according to new research.

In fact, it could double it.

Diet soda may do more harm than good

In the study, two or more 200-milliliter servings of sweetened drinks, consumed daily, were found to double the risk of developing the condition. Given that standard 12-ounce drinks cans are more than 300-milliliters, this means just 1 and a half of these drinks per day could double your risk.

But more importantly, the level of risk was about the same regardless of whether the drinks used sugar or artificial sweeteners. So choosing the diet option may make no difference, as both types were seen to result in two times the risk of having diabetes.

"Not all studies have been able to look at sugary and artificially beverages separately," said Josefin Edwall Löfvenborg, a nutritionist at the Karolinksa Intitute in Sweden, "(but) it's getting more and more established that soft drinks increase risk of type II diabetes."

Different levels of risk

As well as finding that two servings of sweetened drinks doubled the risk of diabetes among participants, the team also found that drinking more than five 200-milliliter servings per day resulted in 10 times more risk of developing type 2 diabetes, when compared against people who didn't consume any sweetened drinks.

WHO urges taxing sugary drinks

"We wanted to see the effect of larger intakes than two," said Löfvenborg.

However, the sample size for people drinking this much sugar or artificial sweetener, was smaller. "Not many people had such high an intake, so the numbers are less reliable," she said.

But a separate analysis also found an incremental increase in risk per sweetened drink, particularly for developing type 2 diabetes. For each serving of a sweetened beverage -- artificial or not -- the risk of type 2 diabetes was found to increase by 20%.

Löfvenborg highlighted that as general levels of data available on artificially sweetened drinks is smaller, she thinks more evidence of this kind is needed. "We need more data on artificially sweetened drinks before we (advise) anything," she said.

The many forms of diabetes

Using data from more than 2,800 people included in a Swedish population study, Löfvenborg and her team looked at the amount people reported drinking sweetened beverages in questionnaires among groups with type two diabetes, latent autoimmune diabetes (LADA) and a control group with no forms of the condition.

Soda's controversial relationship with health groups

LADA is a form of slow progressing autoimmune diabetes that occurs in adults, similar to type 1 diabetes, where the pancreas cannot produce enough insulin and some experts consider it a hybrid of type 1 and type 2 diabetes. "We wanted to investigate this type of diabetes because not much is known," said Löfvenborg.

Type 1 diabetes is an autoimmune disease where the cells in the pancreas that produce insulin are destroyed, and is typically diagnosed in children and young adults, whereas type 2 diabetes is related to lifestyle factors and causes the body to become resistant to insulin. LADA sits between the two.

LADA is not routinely diagnosed, said Löfvenborg, as it requires extra testing to identify autoimmunity so "it's hard to estimate the prevalence," she said. It is estimated that 9% of type two diabetes diagnosed among Europeans would be positive for autoimmunity resembling LADA.

Based on the data available, the consumption of sweetened drinks -- using sugar or artificial sweetener -- showed these proportional links to increased risks of diabetes in both forms.

More than 29 million people were reported to have diabetes in the US in 2012 and globally 415 million people had the condition in 2015.

Why does this happen?

Sugar not only makes you fat, it may make you sick

The underlying biology behind this increase in risk is not fully understood, but Löfvenborg has some theories, including that the increased calorie intake from these drinks increase the likelihood of obesity, which is a risk factor for diabetes.

But in terms of developing autoimmunity to cause LADA, she thinks this might be because sweetened drinks cause a spike in sugar levels, and therefore, insulin levels to control it. Excessive spikes might then stress and "wear out the cells" that produce insulin, she said.

Another hypothesis is that these spikes make people less sensitive to insulin over time.

"There's probably more than one mechanism behind this," she said.

Other key factors involved

"A most interesting finding was that the higher risk was the same for both sweetened and artificially sweetened beverages, suggesting that greater risk of diabetes was not directly related to higher calorie intake, or adverse metabolic effects of sugar (in the form of sucrose) from the sweetened drinks," Christine Williams, professor of human nutrition at the University of Reading in the UK, said in a statement. She was not involved in the research.

"The study suffers from the same limitations as apply to most association studies. Even after controlling for effects of many other possible factors, including poor diet and heavier body weight, it is not possible to conclude that sweetened beverages are the direct cause of the relationship they have shown."

European soft drinks association, UNESDA, agreed that many factors are to blame. "The conclusion that this study draws is that people who are overweight and lead unhealthier lifestyles are more at risk of developing diabetes," said UNESDA communications manager Sam Rowe. "Type 2 diabetes is the result of many factors including family history and lifestyle factors such as overweight, unhealthy diet and physical inactivity ... academics need to consider the wide range of causes rather than attempt to attribute blame to one product."

Williams added a further caveat for the people diagnosed with diabetes. "The well-known problem of under reporting (subjects self-reporting lower intakes of foods they know to be less healthy) is known to be more common in overweight and obese individuals. The diabetic subjects in this study were heavier than the control subjects."

Dr. Elizabeth Robertson, director of research at Diabetes UK, agreed with these limitations. "Participants who drank more sweetened drinks also led unhealthier lifestyles in general, meaning a number of other factors like diet and exercise may have affected the results."

"More research is needed to determine the relationship between sweetened drinks and the risk of developing LADA and Type 2 diabetes," she said.

The problem with ketogenic meal plans

Despite its growing popularity in the health and wellness community, uptake of the ketogenic diet remains low amongst the general public. Based on extremely high levels of fat intake, it has been shown to play a pivotal role treating conditions such as Alzheimer’s, Autism and MS. A ketogenic diet is also known to regulate our insulin sensitivity, aid in weight loss and decrease the risk of heart disease. Perhaps the most compelling of all: ketogenic diets hold a clue in the fight against cancer. So why are we not going keto?

Background reading

A ketogenic diet is essentially one that replaces carbohydrates with fats as your body’s primary source of energy. When blood sugar is restricted the body produces fuel molecules called “ketones”. This is an alternative fuel for the body. Ketones are produced if you eat very few carbs (that are broken down into blood sugar) and only moderate amounts of protein (excess protein can be converted into blood sugar too). The majority of the diet (around 80%) comes from good fats.

The dilemma

The caveat of a keto diet is not the copious amounts of good fats you eat, but the availability of those fats. To illustrate my point consider the following:

You are into week two of your keto diet and notice a flatter tummy, clearer skin and increased energy. You have been strict in your adherence to it and sing its praises to anyone who will listen. One day, you were running late for work so you didn’t have time to make your breakfast eggs or the lunchtime salmon. Now what? You pick up an avocado or a hard boiled egg at the office vending machine?

Last week

I was running late to my evening class. Although I am not a fulltime keto dieter, two days a week I up my fat intake and lower my carbs in accordance with my workout routine. I had three hours of class to get through with only one twelve minute break. I didn’t have time to make dinner because a chance encounter with a friend at the gym meant I was discussing the upcoming Kanye West sneaker release instead of pan frying chicken thighs.

Sugar is a preservative, fat is not

As I scavenged through my kitchen searching high and low, all I found was a bag of cashew nuts and walnuts my mom had left me. I tossed them into a small tupperware container and headed out. Hardly a suitable dinner. During our generous twelve minute break I walked over to the vending machine and was not surprised to see sugary snacks of all shapes and sizes: chips, cookies and soft drinks.

Vending machines are not there for your health and nothing in a vending machine is perishable since there’s no profit in that. Sugar is a preservative, it keeps food edible for months, fat does not. This explains why anyone on a strict keto diet must always consider leaving the house with something prepared in advance.

To that end, I took the liberty to outline what a typical keto week looks like in case you were curious.

MONDAY: Breakfast three egg omelet with spinach, cheese & sausage, Lunch BLT salad, Dinner baked salmon with asparagus. Snacks raw nuts or nut butters

TUESDAY: Breakfast bacon and eggs, Lunch spinach salad with bacon, Dinner cheese-stuffed bunless burgers. Snacks: raw nuts or nut butters

WEDNESDAY: Breakfast eggs and avocado, Lunch kale salad with salmon, Dinner chicken thighs and dark leafy greens drenched in olive oil. Snacks: raw nuts or nut butters.
Nut butters: Doesn't get any more American than peanut!

Nut butters: Doesn’t get any more American than peanut!

I could go on, but I think you get the point. Aside from the nuts everything else requires cooking and preparation, which requires time and effort. It is almost impossible to walk into any mainstream chain restaurant or fast food spot (though I do not recommend the latter) and find these options on a menu. At most, you could ask for a side of bacon or a hard boiled egg if you went to somewhere like Panera (Panera Bread that is). Worse still, air travel. Anyone who has ever flown is familiar with the ubiquitous dinner tray: pasta, rice, potatoes. We live in a world where carbs still rule – food companies have long profited from our addiction to sugar.

Still willing to try keto? Here’s how

If you’re still curious and intrigued by the world of keto, here are a few suggestions (put together with the help of my sister, another part time keto dieter).

Keep a steady supply of seeds and nuts, cheese and olives. As snacks come, these are big wins on a keto diet. Good quality cheese is fine to keep at room temperature and is easy to consume on the go if you cut it into bite size pieces. Olives often come mixed with a cheese and in oil.
Nut butters: As my co-worker Joe will attest, two tablespoons of peanut butter is enough to keep you full for hours. He even has it for lunch some days!
Wake up earlier and cook!! Yes it’s a burden but like anything worth having you have to work for it. Eggs are extremely versatile and quick, so you don’t have to sacrifice hours of sleep. My breakfast meals are 95% egg based and I alternate between, scrambled, boiled, sunny side up (shown below) or omelets.

The final word

Yes, going keto is difficult. It requires a lot of thought, time and effort but the health benefits are significant. It is also worth noting that fat keeps you fuller for longer and doesn’t lead to the infamous sugar crash associated with a carb heavy meal. Even when you are out and about, you quite often just expect you won’t eat and use that as a fast period, which your gut will thank you for. Going full keto is a lifestyle, not a fad diet. But even if you implement some of the practices (a high fat breakfast for example) you are still doing your body a huge favor. The less we rely on carbs, the less vending machines there are, and that can only be a good thing.

Fad Dieting and Deprivation doesn't work (PERIOD)

How many diets have you tried? And how many of them have worked over the long haul?

The diet industry is one of the largest industries in the world – there are so many different diets, pills, lotions, potions and programs out there – how come we are not all super models? Then again – do you really want to be a super model or is that image part of our issue?

The truth is that if diets and depriving ourselves truly worked then we would all be super fit, happy, and at our ideal weight. Unfortunately, diets, by their very nature are doomed to fail. They are nothing more than a quick fix solution to a long term challenge – and they often make us feel worse physically and emotionally – like we are failures.
So what should we do?

That is the million-dollar question. In addition to tossing picture2aside the super model image pushed in our faces constantly and accepting ourselves for who we are instead of comparing ourselves to an unrealistic image, a simple mind shift is required. The first step is to change your definition of diet. STOP thinking of diet as a restrictive or starvation plan (many diets are just that and you will lose some weight but not in a health way and not permanently). START thinking of diet as your nutrition plan – how you nourish your beautiful body every day.

And here is the real secret:

We are all unique and have our own set healthy body weight. Your body actually KNOWS what your healthy weight is and will NATURALLY achieve and maintain that weight when you are fueling your body efficiently and moving it appropriately. Isn’t that amazing?
In a nutshell, here are some steps you can take to avoid the pitfall of dieting and deprivation:

Look at eating, health and wellness as a lifestyle – not a short term fix

Promise yourself that you won’t diet again – remember to consider your diet as your nutrition plan to nourish your beautiful body

Focus on eating in a way that promotes your health, gives you energy and keeps you at your ideal weight

Mustard Greens and Seeds Offer Potent Health Benefits

Eating plenty of vegetables can help reduce your risk for many chronic diseases, including diabetes, heart disease, stroke and certain cancers. For example, one 2010 study found that eating just one extra serving of leafy greens a day reduced the risk of type 2 diabetes by 14 percent.1

Fresh vegetables are a nutritional cornerstone, as most are very low in calories and net carbs while being high in beneficial fiber,2 vitamins and minerals. Vegetables also contain a wide variety of antioxidants and other disease-fighting compounds.

Phytochemicals found in plants have potent anti-inflammatory capacity and some even help in the elimination of carcinogens. Other plant chemicals regulate the rate at which your cells reproduce, remove old cells and maintain DNA.

Leafy greens, thanks to their high fiber content, also activate a gene called T-bet, which is essential for producing vital immune cells in the lining of your digestive tract.3

These immune cells, called innate lymphoid cells (ILCs), help maintain balance between immunity and inflammation in your body and produce interleukin-22 (IL-22), a hormone that helps protect your body from pathogenic bacteria.

ILCs even help resolve cancerous lesions and prevent the development of bowel cancers and other inflammatory diseases.

For Better Health, Eat More Veggies

Studies have repeatedly shown that people with higher vegetable intake have:

Lower risks of high blood pressure and stroke	Lower risks of certain types of cancer	Reduced risk of kidney stones and bone loss
Higher scores on cognitive tests	Higher antioxidant levels	Lower biomarkers for oxidative stress
Lower risk for Alzheimer's disease4	Lower risk for eye diseases	Fewer digestive problems

That said, some veggies are more beneficial than others. Kale, for example, has gained vegetable VIP status, in large part thanks to its 3-to-1 carbohydrate-to-protein ratio. This is an exceptionally high amount of protein for any vegetable, resulting in kale being viewed as "vegetarian beef."

Like meat, kale contains all nine essential amino acids needed to form the proteins within the human body, plus nine other non-essential ones for a total of 18.

Unlike meat it does not have these amino acids in a high concentration. This makes it far more difficult to consume excess protein, which we know can activate mTOR and accelerate aging and chronic degenerative diseases. It also contains more omega-3than omega-6, which is almost unheard of in nature.

Mustard — The New 'King of Greens'?

More recently, mustard greens (of which there are several popular varieties5,6) have been gaining in favor. Mustard is a relative of cabbage, broccoli and radishes.

Like kale and collard greens, steamed mustard greens have potent cholesterol-lowering ability, courtesy of its ability to bind bile acids. Bile acids are composed of cholesterol, so this binding activity helps reduce your cholesterol level by boosting excretion.

Mustard Greens' Claim to Fame: Cancer Protection

Mustard greens are also high in glucosinolate, a plant chemical that your body converts into isothiocyanates (ITCs), which have anti-cancer properties. In fact, studies suggest cancer protection is a primary benefit of mustard greens. According to The World's Healthiest Foods:7

"All cruciferous vegetables have long been known to contain glucosinolates, but it's recent research that's made us realize how valuable mustard greens are in this regard.

The cancer protection we get from mustard greens may be largely related to two special glucosinolates found in this cruciferous vegetable: sinigrin and gluconasturtiian.

Sinigrin can be converted into allyl-isothiocyanate (AITC) and gluconasturtiian can be converted into phenethyl-isothiocyanate (PEITC). Both AITC and PEITC have well-documented cancer-preventive and anti-inflammatory properties."

In addition to its anti-inflammatory and antioxidant activity, mustard greens also help protect against cancer by supporting your body's detoxification systems.8 Some of the nutrients in mustard help boost phase 1 detoxification while sulfur-containing compounds aid phase 2 detoxification.

Nutritional Information

Steamed mustard greens also have an impressive nutritional profile, providing a whopping 922 percent of your RDI for vitamin K, 96 percent of your vitamin A, and 47 percent of your vitamin C per cup (140 grams). Mustard also contain a number of valuable antioxidant compounds, such as:

• Hydroxycinnamic acid, shown to inhibit human lung adenocarcinoma cells and effectively combating multiple-drug resistant Mycobacterium tuberculosis. It also has antimalarial activity9 and much more
• Quercetin, an important free radical fighter10
• Isorhamnetin, shown to induce apoptosis (cell death) in certain cancer cells. It may also have particular benefits for inflammatory skin conditions11
• Kaempferol, which has hypoglycemic, antioxidant, anti-inflammatory, antimicrobial, cardioprotective and neuroprotective effects, and more.12

Ideally, you'll want to incorporate 1.5 cups of mustard greens into your meals at least two to three times per week. An even better goal would be 2 cups, four to five times a week, although you could mix it up by including other cruciferous veggies as well.

Mustard Seeds Have Medicinal Qualities Too

Every part of the mustard plant can be used, including the roots, seeds and leaves. The seeds in particular have a long history of use in Chinese medicine.

Abscesses, bronchitis, asthma, colds, rheumatism, toothaches, aches and pains, bladder inflammation, ulcers and various gastrointestinal ailments are among the many historical uses of mustard seed, often in the form of a mustard plaster or poultice, which is applied topically.13,14

Historically, mustard was also used in baths to alleviate inflammation, as it helps increase blood flow. 

Mustard seeds — which are commonly used to make the condiment you recognize as "mustard" — are a good source of phosphorous, iron, calcium, zinc, magnesium and manganese.

Gwen Stewart, author of "The Healing Garden," provides a couple of recipes for making your own mustard condiment in this referenced article.15 I've also provided a recipe below.

The seeds can also be sprouted. For instructions, check out SproutPeople.org's growing instructions for mustard seeds.16 Tips for growing mustard plants are provided by Mother Earth Living.17

A note of caution: Some states view mustard as an invasive weed and have imposed restrictions on where and how you're allowed to grow it, so be sure to check with your County Extension agent to find out if any restrictions apply before you plant them in your garden.

How to Make Your Own Mustard From Scratch

Here's a basic mustard recipe by Paleo Leap,18 which can be tweaked based on your own taste preferences by adding other seasonings and herbs to it.

Basic Mustard Recipe

1/2 cup mustard powder

1/2 cup water

Sea salt to taste

Optional: fresh parsley, chopped

Optional: fresh basil, chopped

Optional: lemon or lime zest

Optional: 1 to 2 tablespoons of your choice of vinegar

In a bowl, combine mustard powder and water and mix until smooth. Add parsley, basil, lemon or lime zest and/or vinegar, if using. Let the mustard rest for 15 minutes before using.

You can also find a whole-grain mustard recipe on the Paleo Leap website,19 which uses yellow and brown whole mustard seeds instead of mustard powder. It's a bit more involved, as the whole seeds need to be soaked overnight before you can use them. You also need a food processor to turn it into a paste.

Boost Nutritional Value Through Fermentation

Inflammation from bacterial endotoxins may be a factor helping to drive the obesity epidemic. Sugar and processed foods can quickly make the "friendly" microbe community in your gut unfriendly — even downright hostile. When dysbiosis occurs, bacteria release noxious byproducts called endotoxins. Endotoxins increase the permeability of your gut wall (leaky gut syndrome) and make their way into your bloodstream, triggering system wide inflammation.

To counter or prevent this chain of events you need to avoid sugary foods and regularly reseed your gut with healthy bacteria, and one of the best ways to do that is to eat fermented vegetables. In addition to helping break down and eliminate heavy metals and other toxins from your body, beneficial gut bacteria perform a number of other important functions as well, including:

• Mineral absorption, and producing nutrients such as B vitamins and vitamin K2 (vitamin K2 and vitamin D are necessary for integrating calcium into your bones and keeping it out of your arteries, thereby reducing your risk for coronary artery disease and stroke)
• Preventing obesity and diabetes, and regulating dietary fat absorption
• Lowering your risk for cancer
• Improving your mood and mental health

Like most other vegetables, you can easily ferment or pickle mustard greens at home. CảiChua is Vietnamese pickled mustard greens. Its sour and spicy flavor works well with a variety of dishes. The following recipe is from GardenBetty.com. For step-by-step instructions, please see the original article:20

Vietnamese Pickled Mustard Greens

2 1/2 pounds of mustard greens

4 stalks green onions

1 1/2 tablespoons pickling salt

4 Thai bird's eye chiles (or 2 serrano peppers)

(Optional brine)

2 cups water

1 tablespoon pickling salt

Have You Tried Mustard Greens Yet?

Mustard greens and sprouted mustard seeds can be eaten in a number of ways. Simply toss them into your salad, or add as a steamed or sautéed side dish, for example. Most of the mustard used for greens are the brown-seeded variety, which is spicier and zestier than some of the others.

Sautéing, braising or steaming the leaves will cut some of the bitterness. The sprouts can also be mixed into smoothies. For a slow-cooked Indian-style Sarson ka Saag (pureed greens) dish, see MyHeartBeets.com.21 Many other recipes can be found online as well.

Scientists develop smart drug that safely removes fat from liver and blood vessels

Scientists from the Technical University of Munich (TUM) and Helmholtz Zentrum München have developed a ‘smart’ drug that safely clears the liver of fat and prevents blood vessels from clogging up. Similar to a trojan horse, the drug enters the liver with a trick: It uses a pancreatic hormone as a vehicle to transport a thyroid hormone to the liver while keeping it away from other organs. Once delivered, it improves both the cholesterol and the lipid metabolism while avoiding typical side effects of thyroid hormones.

The constant rise in obesity and diabetes represents a major burden to modern societies. Fatty liver and atherosclerosis are frequent consequences of these metabolic diseases. An efficient and safe medicine, which would reverse obesity, insulin resistance, fatty liver and atherosclerosis remains a major scientific challenge of global priority. An international team led by metabolism experts Professor Matthias Tschöp, Chair of Metabolic Diseases at TUM and director of the Institute for Diabetes at Helmholtz Zentrum München, Richard diMarchi (Indiana University) and Timo Müller (Helmholtz Zentrum München) report in the current issue of ‘Cell’ that liver-specific delivery of the thyroid hormone T3 using glucagon corrects obesity, glucose intolerance,fatty liver disease and atherosclerosis without causing adverse effects in other tissues. “While the ability of T3 to lower cholesterol is known for centuries, deleterious effects, in particular on the skeleton and the cardiovascular system, do so far limit its medicinal utility”, says Brian Finan, the first author of the manuscript.   

“Part of our trick is, that we use the pancreatic hormone glucagon as a vehicle to deliver thyroid hormone only into cells carrying a glucagon receptor”, says Christoffer Clemmensen, who led several of the key experiments. He explains: “Since there are lots of glucagon receptors in the liver, but almost none in heart or bone, our molecule concentrates thyroid hormone action to the liver while keeping it away from places where it would be harmful”.Toward precision medicines of the future  

The newly developed glucagon/T3 molecule delivered the T3 selectively to the liver and thereby safely improved within a few days cholesterol metabolism in diet-induced obese mice. The molecule further decreased body weight, corrected non-alcoholic fatty liver disease, and improved glucose metabolism without deleterious effects of T3 in the heart and bone. Notably, the molecule failed to improve metabolism in mice lacking either the glucagon receptor or which lack the thyroid hormone receptor in only the liver, demonstrating the liver-specific signal specificity of this new molecule.

“The next task is to see whether this drug candidate will reach the same level of targeted tissue-selectivity in clinical studies”, says diMarchi. “If the molecule shows equal efficacy and safety in humans, then this particular ‘smart’ drug design may indeed offer perspectives for metabolic precision medicine”, summarizes Tschöp