How is Human Growth Hormone Used?

*N.V.S*

MuscleChemistry Member
According to research, levels of HGH begin to drop around the age of 30 years. Over the years, the levels continue to drop at a consistent rate.
Research has shown that the HGH levels diminish as much as 80% or more over time. This drop of HGH is believed to be what causes many health problems and diseases that are associated with aging. HGH has been proven to contain the aging process, and (to some extent) reverse the aging process.

The major role of HGH is to stimulate the liver and other tissues to secret IGF-1 which stimulates the proliferation of chondrocytes. This is the key player in muscle growth. HGH also has important consequences for protein, lipid and carbohydrate metabolism.

Research has shown that when HGH is administered to elderly patients, a general feeling of enhancd well being, reduction of depression, a decline in fat cells an increase in lean muscle mass and with time, increased skin thickness and elasticity. HGH raises the energy level and metabolism, causing one to feel more actice and burn fat.

Growth hormone replacement has also been found to strengthen the immune system and thereby reduce disease vulnerability.

As a body building drug, HGH increases the lean body mass, shortens recovery time between workouts, and strengthens joins and ligaments as well as healing damaged tissue. HGH increases strength, promotes healthy weight gain, promotes fat loss and decreases muscle loss during off periods. With HGH, you can actually grow new muscle cells.

However, that said, it is important to state the things that HGH cannot do;

First, HGH cannot eliminate the effects of oxidation damage, although it may alleviate some of it.
HGH cannot also not eliminate the effects of the reduction of other hormones. In fact, a deficiency of certain other hormones will decrease the beneficial effects of HGH.
HGH cannot eliminate all the damage caused by sunlight and other ultraviolet sources. It can also not reverse (at least significantly), the damage to proteins caused by glucose, although it may reverse a little of this damage.
 
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