[issue2456] Scientific study links 'party drink' to rapid weight loss

[Check Report]

New submission from Check Report <CheckReport at cutextrafat.info>:

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==>http://www.cutextrafat.info/4064-958-1689-12958940/bts/tindex7.html
Life can be stressful, and it’s important that we’re able to go out, relax and unwind with a drink or two, without feeling like we’re ‘cheating’ on our diet.

After all, the last thing you want to be worrying about is whether that drink is adding pounds of unsightly fat to your waistline, right?

So what if I told you that scientists have now discovered a little-known ingredient found in a common ‘party drink’ that has been shown to turbocharge your metabolism and multiply your fat-burning powers by up to 370%?
==>http://www.cutextrafat.info/4064-958-1689-12958940/bts/tindex8.html
You’d be interested, right?

But that’s not the best part…

This discovery has gone viral, and has already been used by 57,478 people with remarkable results.

If you want to have fun, and accelerate your weight loss at the same time, you need to see this.

This fat-melting ‘party-drink’ will change the way you diet.
==>http://www.cutextrafat.info/4064-958-1689-12958940/bts/tindex9.html























For Unsub
 http://www.cutextrafat.info/4064-958-1689-12958940/bts/rindex10.html























WITH THAT BRIEF, INTENSE HEAT COMES A CHANGE IN THE MILK'S PROTEINS. THE WHEY PROTEINS BECOME UNRAVELLED, TURNING INTO LIMP STRANDS. THE MAILLARD REACTION, FAMOUS FOR CREATING THE DELICIOUS FLAVOURS OF CARAMEL, PERFECTLY BROWNED TOAST, AND BACON, AS WELL AS MANY OTHER FOODS, OCCURS BETWEEN THE MILK'S PROTEINS AND SUGARS. AN ARRAY OF ENZYMES ALSO FALL APART, ALTHOUGH NOT, CRUCIALLY, AN ENZYME PLASMIN, UNLESS THE MILK IS PRE-TREATED TO ELIMINATE IT. A VARIETY OF SULPHUR COMPOUNDS ARE CREATED, GIVING THE NEWLY TREATED MILK AN EGGY STENCH THAT ALMOST ENTIRELY DISSIPATES AFTER ABOUT A WEEK. IF PLASMIN STAYS ACTIVE, IT WILL GO AROUND SLICING UP VARIOUS PROTEINS, RELEASING THEM WHATEVER THEY WERE DOING BEFORE AND THEM TO ATTACHMENTS TO EACH OTHER. THIS SEEMS TO BE WHAT GENERATES THE GEL-LIKE AGGLOMERATIONS. THE MAILLARD REACTION IS LIKELY BEHIND THE FACT THAT UHT MILK IS NOTICEABLY SWEETER THAN ITS PASTEURISED COUSIN. UHT MILK IS ALSO USUALLY WHITER THAN PASTEURISED, IN FACT, DEETH NOTES. T
 HIS SEEMS TO STEM FROM THE WAY THAT THE UNFURLED WHEY PROTEINS AND OTHER SUBSTANCES REFLECT THE LIGHT. AND THE SULPHUR MOLECULES DO GIVE IT A CERTAIN COOKED TANG TO MANY PALATES.WHILE NOT EVERYONE LOVES THE FLAVOUR, UHT MILK HAS MORE OR LESS CONQUERED THE MILK MARKET IN MANY PLACES IN THE WORLD. FOR INSTANCE, IT IS OMNIPRESENT IN CHINA, THE APPETITE FOR MILK HAS BEEN BY LEAPS AND BOUNDS. BEEN SOMETHING LIKE A 10% INCREASE PER YEAR FOR SEVERAL YEARS ,” SAYS DEETH. “THE AMOUNT OF UHT MILK IN CHINA IS HUGE.” MILK INDUSTRY GROWTH IN PLACES LIKE AUSTRALIA, NEW ZEALAND, AND GERMANY HAS BEEN DRIVEN IN PART BY EXPORTING SHELF-STABLE MILK TO CHINA. ONE DOWNSIDE, HOWEVER, TO THIS LONG-LIVED BEVERAGE: IT IS IMPOSSIBLE, PRETTY MUCH, TO MAKE CHEESE FROM THE STUFF. CHEESE IS A TWO-STEP PROCESS, WITH PROTEINS BEING SLICED UP BY RENNET ENZYMES AND THEN AGGLOMERATING TO MAKE THE CURD. IT SEEMS, DEETH SAYS, THAT THE RELAXED WHEY PROTEINS, STRAGGLING ALL THROUGH THE MIXTURE, GET IN THE WAY OF TH
 E CURD COMING TOGETHER (PASTEURISED MILK, ONLY 5-10% OF WHEY IS DENATURED, HAS NO SUCH PROBLEM). NOT THAT DEETH HASN'T TRIED. HE AND A POST-DOC HAVE TESTED ALL SORTS OF CONDITIONS, TO LITTLE . “I WENT IN ONE MORNING,” DEETH , “AND HE SAID, 'I GOT SOME CURD FROM THAT CHEESE...[BUT] I LEFT AT 1 AM.' CHEESE NORMALLY SETS AFTER A COUPLE OF HOURS, BUT THAT ONE TOOK 11 HOURS GET . “I THINK 'S ROOM FOR RESEARCH TO MAKE UHT MILK CHEESE,” HE REFLECTS. BUT IT WOULD LIKELY BE SOMETHING LIKE COTTAGE CHEESE, WITH A GREAT DEAL OF MOISTURE.

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title: Scientific study links 'party drink' to rapid weight loss

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