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Obesity is undoubtedly one of the most dangerous diseases of civilization. The number of obese people is increasing year by year at an alarming rate. This makes scientists more and more often wonder about its causes. It turns out that often it is not just the intake of too many calories and poor will to a significant increase in body weight. Recent research indicates that leptin, and more specifically, lung resistance, maybe one of the main factors leading to an increase in human body fat.

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What is leptin and what is its action?
Leptin is a hormone produced almost exclusively by adipocytes. The concentration of leptin circulating in the blood is directly proportional to the amount of adipose tissue. Its main task is to provide information to the brain about body fat resources and regulation of appetite and satiety. This happens with the help of receptors located in the hypothalamus. The scheme of operation seems simple. The more we eat, the more fat cells are in our bodies. Large amounts of leptin are produced, which, by sending signals to the hypothalamus, suppress the appetite center. When we do not take food, the level of fat decreases, and thus – leptin production also decreases. Low hormone concentration is a warning to the body against exhausting energy reserves, the center of hunger is stimulated. This type of mechanism is called negative feedback and is very often used to regulate other physiological functions such as breathing, maintaining proper body temperature or blood pressure. This system should protect us both from eating too much food and long-term starvation. So what makes it stop functioning properly and we start with you?
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Leptin resistance and obesity
Obese people have a lot of body fat in their body that produces very much leptin. Considering the mechanism of action of the hormone, such persons should not consume excess food, their brain should be informed that there is enough adipose tissue. So why is not this happening? The problem is that the signal is not picked up. Although huge amounts of leptin circulating in the bloodstream, the brain can not read its presence. This makes the brain mistakenly thinks that the body is in a state of hunger and activates processes related to increasing food intake and minimizing energy expenditure. This condition is called resistance to leptin and is indicated as one of the main biological determinants of obesity.

Why the diet does not work?

People who lose weight often face the problem of recurring kilograms. The effects of weight loss are rarely long-term. The reasons for this phenomenon may be many, but it is pointed out that the labyrinth may also be responsible for it. During rapid, rapid weight loss, hormone levels drop drastically. It is a signal for the brain that the amount of spare energy material has decreased significantly, which is why it begins to protect the adipose tissue with the use of biochemical forces that force us to eat. Perhaps that is why perseverance on the diet is so difficult for some people.

What are the causes of leprosy resistance and how to prevent it?
Research has identified several biological mechanisms that may be responsible for the development of leptin resistance. These include inflammation, high levels of free fatty acids in the blood and high leptin levels. It is not difficult to notice that all these factors are also widely recognized as increasing the risk of obesity. A vicious circle is formed in which obese people become more resistant to leptin, resulting in even greater accumulation of adipose tissue.

So what can we do to prevent this from happening? Below are some tips

– avoid processed food,

– eat products rich in fiber,

– enable regular physical activity,

– sleep out,

– take care of the appropriate level of triglycerides in the blood,

– eat products rich in wholesome protein.

All the above practices have a proven positive effect on reducing chronic inflammation in the body and are the key to preventing leptin resistance and even regressing it. Of course, achieving a long-lasting effect is not easy, it requires a lot of determination and introduction of permanent, often big changes in lifestyle.


Obesity is not always caused by laziness and lack of strong will. There are also many strong biological conditions involved, and one of the most important is the regulation of hunger and satiety by leptin. However, it should be remembered that how we live and what we eat has a huge impact on our bodies. An improper diet can disrupt properly functioning mechanisms for centuries, and a return to a correct condition becomes even more difficult.
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Carbohydrate diet vs the fat diet

Searching for the answer to the question of which of the two diets is better is not a new problem. Already after 1860, American entrepreneur William Banting praised the benefits of carbohydrate reduction – writing that he did not feel hunger on such a diet and lost 20 kg a year, even though he was 66 years old. The beginning of the 20th century was dominated by studies showing the ergogenic properties of carbohydrates, but in the 1970s Fatty Revolution of Dr. Atkins occurred. About 10 years later, government recommendations began to direct fat reduction in the diet, which was the result of many studies showing a correlation between fat intake and obesity and the development of civilization diseases. Currently, it seems that the popularization of the paleo diet and ketogenic diet has again started the trend of carbohydrate demonization.

The discussion about which of the two diets is better is characterized by the fierceness of both sides, which brings very good arguments to the discussion. In this article many doubts will be dispelled, however, the main aspect discussed will be the effect on the composition of the figure, in particular for fat burning.

What is deposited as fat
According to the first law of thermodynamics, energy can not be created or destroyed. From this perspective, a calorie is equal to calories and no caloric-balanced diet is better than another. However, the human body is more than a closed system and the food consumed, in addition to providing energy, causes variable physiological effects.

For example, after the consumption of carbohydrates, the level of sugar in the blood grows, but their too high increase could pose a health risk, which is why the body releases insulin. This hormone helps to stabilize blood sugar levels. However, carbohydrates can not be effectively converted into fats, which is why they are directed to the muscles where they are used as a source of energy – thus they displace fat burning.

By limiting the number of carbohydrates in the meal, we allow ourselves to maintain a high rate of fat burning, but at the same time, we are forced to eat more fat in order not to starve.

The best example of the above dependences is the study by Dr. Kevin Hall, who gave the participants two different diets and using the metabolic chamber to study the exact amount of fat used as energy.

The results of this study can be interpreted in two ways. In the fat diet, more fat was used as energy, but the carbohydrate diet fatter was burned than the diet provided.

The truth, however, is always in the middle. As the author of the study notes, if the calories and protein are maintained at the same level, the increase of one of the two macronutrients causes the balance of fat reaching fat tissue remains unchanged.

The important role of protein
Although we find many testimonies of people who have succeeded in slimming both fat and carbohydrate diets – to perform a tangible comparison, it is best to refer to scientific research. Below are some examples along with the specified diet specifications.

At first glance, the fat diet beats the carbohydrate diet, but there is a shortcoming. Diets are sometimes unbalanced in terms of calories, and the balance of protein is less frequent.
It is a secret weapon of the fast diet because many foods rich in fat also contain a lot of protein. It is difficult to make a dish rich in fats that will not be rich at the same time in protein. In the case of a carbohydrate meal, it is much easier.
This fact is very important because the protein is responsible for inhibiting hunger, stimulating metabolism and muscle anabolism.

What happens if we balance the carbohydrate and fat diet in terms of protein? The answer is given by the 2006 study, in which fat loss was the same in both diets (no statistically significant difference). Other studies equal in terms of the amount of protein also do not show significant differences – they indicate that in such conditions the difference between diets is minimal.

The longest test to check the effect of fat diet on fitness lasted 4 weeks, and its author was Dr. Stephen Phinney. After switching to a ketogenic diet and adaptation to the use of fats as energy, the participants’ strength options were checked. Despite the almost complete lack of carbohydrates in the diet, time to exhaustion during exercise did not change after 4 weeks, indicating the neutral effect of the fat diet.

However, these are averaged data that mask the individuality of individuals. One of the participants noted a significant increase in fitness, increasing the time to exhaustion by 84 minutes! In turn, two participants died on a fat diet, the time they could run, shortened in turn by 48 and 51 minutes. This shows that everyone can react completely differently to the composition of the diet, some will improve their results on a diet of fat, others on a carbohydrate diet.

Pros of carbohydrate diet
In addition to the above information, we can distinguish several obvious pluses for each of these diets. When it comes to carbohydrate diet, they will be them
– a higher level and the ability to use glycogen;
– improvement of fitness during intensive exercise;
– higher levels of IGF-1, leptin, thyroid hormones (T3);
– lower cortisol levels.

Pros of the fat diet

The advantages of using a diet rich in fats are first and foremost

– better hunger control;
– easy delivery of protein in the diet;
– lower levels of insulin hormone;
– a higher level of ketone bodies and glucagon hormones, catecholamine.

The final verdict
The debate on these diets is so fierce because there is no definite answer that is better. The reduction of both fats, as well as carbohydrates, has its pros and cons, a good trainer should know which to use and at what time to maximize the effects. Ultimately, the best diet is one that is signed with your name and surname.



Bacon is one of the most popular butcher’s products in Poland. It is relatively cheap and very tasty, and this is due to the high-fat content, which is the carrier of the taste. Is it worth introducing it to your daily diet?


A large amount of energy in a small portion
Due to its high-fat content, bacon is a high-calorie product – 100 g of the product provides as much as 326 kcal. High-fat content determines the proper absorption of soluble vitamins – A, D, E, and K.

A thin slice of bacon weighs approx. 10 g. The nutritional value in a bacon portion (10 g) is as follows
– energy value 32.6 kcal,
– 1.7 g protein,
– 2.9 g fat, incl
saturated fatty acids 1.3 g,
monounsaturated fatty acids 1.1 g,
polyunsaturated fatty acids from the omega-6 group 0.3 g,
– 6.4 mg cholesterol,
– total carbohydrates 0 g,
– dietary fiber 0 g.

Low in vitamins and minerals
Due to its high-fat content, bacon is a product with no regulatory ingredients. The bacon patch delivers
– 0.3 mg of niacin,
– 0.1 mg of cobalamin,
– 0,1 mg of vitamin E,
– 6.6 mg of sodium,
– 9,5 mg of phosphorus,
– 1 mg of magnesium,
– 25.3 mg of potassium,
– 0.1 mg of iron,
– 0.2 mg of zinc.

A source of fat
Bacon is a rich source of fat, mainly saturated fatty acids. Saturated fat provides a significant amount of energy – 1 g of fat is 9 kcal. This energy must be used, otherwise, it will be deposited in the form of adipose tissue. Excess saturated fat leads to the development of the cardiovascular disease.
The bacon also has favorable fats, i.e. mono- and polyunsaturated fatty acids. Monounsaturated fatty acids lower the concentration of LDL cholesterol and lipoproteins (atherosclerotic fraction), thereby increasing the number of HDL lipoproteins in the blood. In turn, the omega-6 fatty acids contained in the bacon act pro-inflammatory.

The source of cholesterol
Bacon contains large amounts of cholesterol. 100 g of the product provides as much as 64 mg of this ingredient, which is 20% of the daily requirement. Cholesterol is an animal sterol that is synthesized in part of the human body. It is necessary for the formation of vitamin D, production of bile acids and the synthesis of steroid hormones such as cortisol, estrogen, progesterone, testosterone, aldosterone. Products rich in this component support the functioning of the reproductive system, improve fertility and help the body in stressful situations. Cholesterol deficiency is just as dangerous as its excess. Too much cholesterol increases the risk of developing cardiovascular disease.
In summary, in some situations, bacon should be introduced to the daily diet. It works great especially for people whose caloric demand is high.


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Are you obese? How do they treat you in health care?

As doctors, nurses and other health professionals refer to people with obesity will check the OD-WAGA Obesity People’s Foundation.  Analysis of the experiences of patients with obesity in dealing with medical staff is the first such social study in Poland. You are over 18 years old and BMI (body mass index) above 30 – we invite you to fill out the questionnaire. 


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In 2014, the OD-WAGA Obesity People’s Foundation became the first in Poland to gather relationships of obese patients about forms of discrimination and stigmatization, which they experience on a daily basis in various areas of social life. One of these areas is access to health care and medical services. 

Our database, however, includes only a small group of obese patients and those who shared their negative experiences with their contacts with doctors, nurses, midwives and other health care workers. It does not include positive opinions. Therefore, we want to investigate more closely the relationship between patients with obesity and employees of medical facilities across the country – explains  President of the OD-WAGA Foundation. 

Analysis of the experience of patients with obesity in dealing with medical staff is the first of a series of anti-discrimination studies planned by the OD-WAGA Foundation. The study was prepared and conducted by the Department of Sociology of Medicine and Pathology of the Social Chair of Social Medicine at the Medical University of Gdansk. 

It is only natural that we start our research cycle from medical facilities. These are the places we get to in the first place when we are cured of obesity or other diseases. The attitude of the staff determines whether we will be honestly treated and treated with respect as other patients. 

The OD-WAGA Foundation also receives the voices of healthcare professionals. They say straightforwardly that they do not feel well prepared to treat obese people, and to adequately support this group of patients in therapy and to care for them. 

The aim of our study is therefore to diagnose these areas of relations between obese patients and health care workers, which require change and education – says research director. 

Research The analysis of the experience of patients with obesity in dealing with medical staff is completely anonymous. It is implemented through a special questionnaire consisting of closed and open questions. We invite women and men with obesity over the age of 18 and with a body mass index (BMI) of 30 and more to participate in the study. To collect reliable research material, about 600 people are needed. 


You can read also: The role of fat and its properties in the diet


Butter – what to look for when buying it?

Butter is a product made from cow’s, goat’s or sheep’s milk.

Real butter contains milk fat and the possible addition of salt and natural dyes, such as carotene or annatto. Butter must not contain added vegetable fats. Due to the taste, the butter is used in many areas of gastronomy. It is most often chosen as an addition to fresh bread, it is a component of soups and sauces, meat dishes and fish. 

It is not surprising that butter is an item in every home. The popularity of butter has meant that producers offer a wide range of products designed for min. for spreading bread. On the market, however, you can find products that are designed to look and taste like butter, but in addition to milk fat also contain vegetable fats and artificial food additives. So how do you recognize real butter and what to look for when choosing fat for spreading bread? 


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What spreads can we find on the market? Types of butter 

Manufacturers offer a wide range of bread spreads and for use in the kitchen. The following types of butter can be found in stores. 

– extra butter – made of pasteurized and acidified cream, it should contain at least 82% fat, and water – at most 16%, also contains no more than 0.6% lactose 

– butter cream – made of non-sour cream, should contain at least 73% fat and a maximum of 19% water, contains 2-3% lactose 

– table butter – contains 73% fat, water content should not exceed 24% 

– deli butter 

– selection of butter 

Extra and excellent butter, can be produced as salted. Salted butter contains 0.3-2% salt. You can also find other products in stores. However, they must contain specific markings 

– butter with ¾ fat content – contains 60-62% fat (milk) 

– Semi-fat butter – contains 39-41% fat 

– milk fat for spreading …% – contains less than 39% fat 

Other products for spreading 

– fat mix – a mixture of milk fat (the content of which is from 10% to 80%) and vegetable fats. Fatty mixes may also contain dyes, preservatives and emulsifiers. 

– margarine – a fat-water emulsion produced by hydrogenating liquid vegetable oils (e.g. rapeseed, soybean, palm oil). The fat content in margarines is 40-80%. Depending on the composition, it has a soft consistency (available commercially in plastic containers) or hard (sold in cubes) 

What to look for by choosing butter? 


The name of the product is the first thing that should be taken into consideration when making a choice in the store. By the decision of the EU Constitutional Tribunal of 2017, the name “butter can only be used for products made of milk of animal origin. So the names “peanut butter,” vegetable butter are not allowed. The same decision applies to products such as milk and cheese. It is forbidden to use names such as “vegetable milk,” coconut milk or “soy cheese. If we want to buy real butter without the addition of vegetable fats, we should choose “extra butter. Products containing “extra butter” and “extra butter” in the name “extra creamy” may contain addition of vegetable fats. 

The same applies to bread spreads. They are a mixture of vegetable fats and milk fat with different contents. Often, however, their name can be misleading and confusingly similar to the naming of butter, eg “fat mix with the addition of butter,” a creamy fat mix, “fat mix with a butter taste,” a fat mix with the addition of butter. 

Composition of the product 

If you decide to buy a fat mix, you should pay attention to the composition of the product, especially the type of fat used for its production. Cheap fat blends and margarines are often produced from the cheapest vegetable fats, including hardened vegetable fats. Hardened vegetable fats contain unsaturated fatty acids with trans configuration, which are particularly detrimental to health. They can worsen the lipid profile of the blood, increase the concentration of “bad LDL cholesterol, while lowering the fraction of” good HDL cholesterol. They can also increase the risk of many cardiovascular diseases, atherosclerosis, type 2 diabetes and cancer. Therefore, we should avoid products in which we will find 

– Palm oil, 

– hardened and partially hardened palm oil, 

– hardened and partially hardened vegetable fat. 

Fatty mixes and margarines can also contain artificial colors, emulsifiers and preservatives such as sorbic acid (E200) or potassium sorbate (E202), which can cause allergies and exacerbate symptoms of asthma. 

So what to choose? 

If we decide to buy butter, choose only real butter without adding vegetable fats. 

If we want to choose a cheaper fat for spreading, we can choose a fat spread for spreads. However, it is necessary to pay attention to the type of fat used for its production and to avoid the content of hardened vegetable fats, artificial colors, flavors and preservatives. It is worth noting that people who are struggling with too high cholesterol levels in blood should limit the consumption of butter. 


You can read also: That ugly fat!


Cholesterol and diet

What exactly is cholesterol, what functions does the body perform and what diet should be introduced so as not to worry about the deterioration of health? Familiarize yourself with the following article – cholesterol and diet!


Cholesterol and diet – what is it?

Cholesterol is a sterol, and therefore one of the complex fats (more about fats you can read here – Fats in the diet). It is a component of cell membranes and occurs in all animal tissues. Cholesterol is not found in plants. From 60 to 80% of cholesterol in the body is synthesized internally, mainly in the liver and small intestine. This amount is completely sufficient for the needs of body systems, theoretically there is no need to provide cholesterol with food. In practice, 20% to 40% of cholesterol is provided by a daily diet. In the blood, cholesterol occurs in two varieties of LDL – “bad cholesterol”, as a result of combination with lipoproteins and HDL – “healthy cholesterol”. This division does not apply to food – the division into HDL and LDL occurs only after metabolism of foods.The optimal ratio of HDL to LDL in the blood should be less than 3.


Cholesterol – functions in the body

Cholesterol has important functions in our body. Here are the key ones

  • is a precursor of steroid hormones in the adrenal cortex and sex hormones
  • is the starting compound for the synthesis of bile acids necessary for the digestion of fats
  • is necessary for the synthesis of vitamin D3


Threats resulting from elevated LDL cholesterol

First of all, elevated cholesterol is the main factor in the development of atherosclerosis, and also increases the likelihood of ischemic heart disease. On the basis of numerous studies, however, it turned out that the cholesterol level in food has very little effect on the increase in the level of LDL cholesterol in the blood. The biggest changes were noted in people who before the start of the study used a low cholesterol diet. Attempts to show the relationship between developing ischemic heart disease and increasing the supply of cholesterol in food are also not conclusive. As a result of inconclusive tests, however, it is recommended to limit cholesterol in the daily diet. AHA (American Heart Association) and European research groups have identified 300 mg of cholesterol per day as a safe amount.


Cholesterol and eating eggs

It turns out that you can rule out the harmful effects of cholesterol in the product if there is a specific proportion between choline and cholesterol. This correct proportion is represented by a pattern

Choline mg / d = 0.724 * cholesterol mg / d + 21.5

Eggs contain 200 to 300 mg of choline, as well as about 200 mg of cholesterol. After using the above formula, we will see that the values ??of choline and cholesterol are similar. There is therefore no reason to limit this product because of its negative effect on LDL.


The level of cholesterol in the blood – what reduces it, and what raises it?

The LDL value is certainly raised by saturated fatty acids and unsaturated trans fats, and therefore hardened vegetable fats. By consuming unsaturated omega 6 and dietary fiber, we will lower LDL.

We increase our HDL levels by consuming products rich in unsaturated fatty acids – omega 6 and omega 3. Monounsaturated fatty acids are also likely to increase the HDL fraction. As with LDL, the HDL value raises hardened vegetable fats.


Cholesterol and diet – conclusions

Limit the consumption of saturated fat (up to 10% of total energy from the diet) and hardened vegetable oils (trans isomers). Do not be afraid of healthy fats! Increase the supply of foods rich in monounsaturated acids and EFAs – essential fatty acids, especially omega – 6. You will find them in grape seed, sunflower seeds, nuts and seeds oil – but eat them only cold! You do not need to significantly reduce the amount of eggs in the menu.

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The influence of adipose tissue on the development of tumors

I suspect that everyone once wondered about the consequences of having extra kilos. Visual aspects come to mind at first. We all know that we want to look and feel good in our own body, and excess fat is not associated with something attractive. However, not what you see from the outside, and the interior of our body should worry us. Scientific research shows that the health consequences caused by excessive amount of this unwanted tissue are many.

A study published in the Cancer Prevention Research, a scientific journal of the American Association for Cancer Research, showed that adipose tissue can affect the development of cancer in many ways. Depending on the type of fat and its location in the body. The main author of the study Dr. Cornelia M. Ulrich, director of population sciences at the Huntsman Cancer Institute at the University of Utah in Salt Lake City, according to the doctor

Obesity is increasing dramatically all over the world and is currently considered one of the main risk factors for obesity-related cancers that currently distinguish as many as 16 types. Urgently, we need to identify specific mechanisms that connect obesity with cancer.

Other studies also confirm the thesis of the latest discovery. As it turns out, there are many mechanisms and ways that lead from fat to cancer. One of them is the inflammatory organism that has long been associated with cancer and in the first place with obesity. In addition, obesity adversely affects the metabolism of cancer cells and immunity, which can lead to the growth and spread of cancer cells. Several studies have shown that some fat cells contribute to the growth of tumors. These cells were more common in obese people suffering from prostate cancer and breast cancer.

A review study by Dr. Ulrich showed that some types of adipose tissue are more \ metabolically active \ and therefore they secrete more substances that affect the development of cancer. In the human body we can distinguish three types of adipose tissue: white, brown and beige. Each of them has a different role and occurs in a different amount depending on the area of ​​the body. The review found that white adipose tissue was associated with increased inflammation, while in patients with breast cancer correlated dadatnio with worse prognosis.

Dr. Ulrich analyzed the effect of fat cells on breast, colon, esophagus, cervical cancer and prostate cancer, considering the proximity of adipose tissue to organs. For example, in the case of colorectal cancer, adipose tissue is located adjacent to tumors, while in breast cancer, adipose tissue forms part of the direct microenvironment of the cancer.

Of course, research in this direction will continue. However, it can already be concluded that excess fat increases the risk of cancer. Regardless of whether it is an excess of subcutaneous or intraperitoneal fat, the risk of developing cancer increases. The organ-to-body fat is so much more dangerous that it is not visible to the naked eye, so that people who have it can be completely unaware. That is why it is so important to watch a healthy menu and regular physical activity. It is not enough to be slim (skinnyfat is a type of bad health) should be taken into consideration skeletal muscle strengthening while caring for a sufficiently low level of body fat.

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DNP – a dangerous fat burner

After the use of DNP, my sister Paulina died. She had a job, she did not have greasy body (she weighed only 60 kg with 175 cm height), and all her life in front of her. Recently, her funeral took place. In the house found an open pack containing 4-dinitrophenol (DNP). Why do people use poison? Because they are not aware of the threat posed by DNP.

After the use of DNP, my sister Paulina died. She had a job, she did not have greasy body (she weighed only 60 kg with 175 cm height), and all her life in front of her. Recently, her funeral took place. In the house found an open pack containing 4-dinitrophenol (DNP). Why do people use poison? Because they are not aware of the threat posed by DNP.

Especially women want to get the coveted body at all costs, so they reach not only for DNP, but often also for beta-mimetics, amphetamine-like agents (eg adipex not admitted to trading in Poland), withdrawn slimming drugs that can kill (eg sibutramine) , rimonabant, benfluorex, fenfluramine) or other products not authorized for marketing (e.g. veterinary, medicines from the USA, etc.).

DNP can alse be named as




2,4-diaminophenol, and the like a number of other conjugated compounds.





a number of other conjugated compounds are likely.

While methanol is 80-90% converted in the liver (there is oxidation of methanol to formaldehyde) 9, in DNP in vitro, the enzymatic activity of DNP degrading substances was found in the kidneys, spleen, intracellular fat, heart, muscles, or even the brain. 7

DNP was used in France to produce explosives in 1914-1918. 2 Dinitrophenol (DNP), trinitrophenol (tri-nitro-phenol, TNP) also known as 2,4,6-trinitrophenol (picric acid) and TNT (2,4,6-trinitrotoluene) were used. 1 The mix was very popular in a ratio of 40 to 60 to DNP for TNP. DNP can be formed from benzene, first monochlorbenzene is formed, then it is treated with sulfuric acid and nitric acid forms dinitro-chlorbenzene. The mixture is then treated with sodium hydroxide and then with hydrochloric acid, resulting in DNP. In this way, 6 isomers are formed. It was also used as a preservative for wood, a herbicide, an agent in photography as a preparation for dyes.

Is there a safe dose of DNP?

Contrary to conventional myths of erroneous claims and advice of “specialists”, DNP does not have a safe dose! While man can survive contact with 2 g of poison, methyl alcohol, significant damage to the body already causes 8 g of poison, then deaths are known after doses amounting to as little as 0.3 g DNP! And yet methyl alcohol is a super strong poison, which is commonly warned everywhere and nobody voluntarily drinks it.

DNP is … deadly effective

Some women died after 300 mg in 6 weeks (here 46-year-old girl),

31-year-old died after 16 days – she took 6.06 days in 4 days, there is a case of a 13-year-old who died in 1936 after 5.4 g DNP, which was taken for 46 days!

21-year-old died 9 hours and 10 minutes after receiving 4.5 g DNP,

Another 25-year-old women died 7 days after the first DNP dose (she took 2.88 g within 5 days), the next 17-year-old died 10 hours after receiving DNP (she took 2.3 to 2.88 g), in China with 20 people exposed to contact with DNP, he killed 2 people, 9 people were convicted only … touching the powder with DNP !, 4

DNP and clenbuterol are probably responsible for the death of ZYZZ (Aziz Sergeyevich Shavershiana), who died at the age of 22!

Some women have already died after a dose of 300 mg in 6 weeks (here 46-year-old girl),

The 31-year-old died after 16 days – she took 6.06 g during 4 days,

There is a case of a 13 year old who died in 1936 after 5.4 g DNP, which she received for 46 days!

The 21-year-old died after 9 hours and 10 minutes after receiving 4.5 g of DNP,

Another 25-year-old died 7 days after the first DNP dose (she took 2.88 g within 5 days),

Another 17-year-old died 10 hours after taking DNP (she took 2.3 to 2.88 g),

In China, out of 20 people exposed to DNP, he killed 2 people, 9 people were doomed only … touching hands with DNP !, 4

DNP and clenbuterol are probably responsible for the death of ZYZZ (Aziz Sergeyevich Shavershiana), who died at the age of 22!

Some people die after DNP in a few hours, others in a few days. It is important to spread the poison administration over time. Undeniably, it can kill both a large single dose and microdosing the product for many days. DNP works so insidiously that serious damage to the liver or kidneys can manifest with a significant time delay (and then it is usually too late to intervene).

Recently, a 50-year-old German died after using DNP. 6 What’s most interesting, in this case, we found notes on the doses used by the DNP victim. The man used from 200 to 600 mg DNP per day. He died on Day 44 of the intermittent cycle using DNP. In total, he managed to lose 4 kg of weight, which he paid with his life. Although the man used several-day breaks between successive doses, the accumulation of DNP in the body caused his death. Despite the erroneous, common opinion, DNP has a relatively short half-life (counted in hours, not days), but probably accumulates in the kidneys or liver. The elimination time of the agent from the kidneys may be even over 75 hours.

The most common side effects of DNP
Hyperthermia, body overheating, increased production of methemoglobin, and this blocks the process of cellular respiration, carbon monoxide works (choking), cardiac arrest, kidney damage, hepatic necrosis, correlated with the agent dose, unfortunately occurs after 10-20 from days of exposure to DNP, loss of hearing and vision, even at low doses, muscle stress, there is no accumulation of potassium in the kidneys, which leads to hyperkalemia (acute toxicity), recombinant disease and neutropenia, meaning that the immune system stays in a large parts destroyed, and the patient can die with a relatively harmless infection,


obotry sweating,

stopping the heart, urticaria or severe exfoliative dermatitis,

hack,More serious hyperthermia usually leads to death.

hyperthermia, overheating of the body,

increased production of methemoglobin, and this causes blockage of the cellular respiration process, similarly works of carbon monoxide (carbon monoxide),

heart damage,

acute kidney injury,

liver damage, correlated with the dose of the agent, unfortunately occurs after 10-20 days of exposure to DNP,

damage to hearing and vision, even at small doses,

muscle concentration,

there is accumulation of potassium in the kidneys, which leads to hyperkalemia (acute toxicity),

agranulocytosis and neutropenia means that the immune system is largely destroyed, and the patient can die with relatively harmless infection,

peripheral nerve inflammation,


profuse sweating,

accelerated breathing,

maculopapular rash, urticaria or severe exfoliative dermatitis,


more severe hyperthermia usually leads to death.

In addition, DNP is carcinogenic, teratogenic and mutagenic.

In a few cases, the following changes in the internal organs were found (after DNP)

in the liver ecchymosis, disintegration of hepatocytes on the periphery of lobules and pyknotic periaportic nuclei, kidneys in the kidneys, pyknosis and necrosis of kidney tubules, swelling of interstitial tissue, distension of the capillary and arterial loop, hemorrhages, breakdown of cells in the kidney tubules, in the stomach mucosal swelling and congestion and glandular epithelial decay, heart myocarditis (one case), central nervous system hyperplasia of the spinal cord, bridge and medulla, slight degeneration of the ganglion cells in the bridge (one case). 8

in the liver, ecchymosis, breakdown of hepatocytes on the periphery of the lobules and pyknotic testicles of peri -ortic cells,

in the kidneys of the swellings, pyknosis and necrosis of kidney tubule cells, swelling of the interstitial tissue, distension of the capillary and arterial loop, ecchymosis, blood cells, lining of the kidney tubules,

in the stomach swelling and congestion of the mucosa and disintegration of glandular epithelium,

in the heart, myocarditis (one case),

in the central nervous system, congestion of the spinal cord, bridge and medulla, slight degeneration of the ganglion cells in the bridge (one case). .

Summary, there are no safe doses of DNP. This poison harms in every quantity, destroys all organs, and according to the data quoted in scientific research, it killed dozens of people. Life is too short to reach for DNP.