In this Metabolic Classroom, Ben explores the fascinating metabolic effects of yerba mate, a traditional South American tea that’s gaining attention in scientific circles. Yerba mate contains a synergistic mix of bioactive compounds, including xanthines (like caffeine), chlorogenic acid, and saponins—all of which contribute to its wide-ranging health benefits. Dr. Bikman explains how this unique brew supports fat loss, improves mitochondrial efficiency, regulates appetite, and enhances insulin sensitivity.

Drawing from human and rodent studies, the lecture highlights yerba mate’s ability to increase fat oxidation, particularly when combined with exercise. It also activates AMPK, a critical energy-regulating enzyme, which promotes glucose uptake and mitochondrial biogenesis. One of the most intriguing effects of yerba mate is its stimulation of GLP-1—both directly through the gut and indirectly by modifying the gut microbiome—making it a natural, non-pharmaceutical way to enhance satiety and insulin regulation.

Dr. Bikman also discusses the underappreciated role of bitter taste receptors in the body—not just on the tongue, but also in fat cells and the gut. Yerba mate interacts with these receptors to influence hormone release (like CCK and PYY) and to promote thermogenesis in brown and beige fat, offering yet another pathway for metabolic support. Finally, he shares unpublished findings from his lab showing yerba mate’s impact on hepatic redox balance, adding to its reputation as a powerful metabolic ally.

Ben’s favorite yerba mate and fiber supplement: https://ufeelgreat.com/usa/en/c/1BA884 

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