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dimanche 31 mars 2013

samedi 30 mars 2013

Avoid HRT

http://jnci.oxfordjournals.org/content/early/2013/03/21/jnci.djt043.abstract?sid=73234df2-82f6-429f-a3dd-b6cd915b9adb

Is dysnutrition a valid concept to improve your diet?

Food is widely available to all citizens in industrialised or emergent countries. Obesity is widely prevalent and the trends are clear, it increases.
Quantity of food, quality of food, types of food products are implicated in this obesity epidemy. This is the reason I coined the term of dysnutrition to describe this phenomenon and began this blog.
I will now make a short abstract of what is dysnutrition.

1 Eating food is not eating products...
2 Eating whole food raw or slightly transformed leads to less calories and more micronutrients. So your energetic balance will be improved without dieting
3 Eating whole food raw or slightly transformed means that the tremendous number of cereal based or dairy based products should not be part of your diet. It also means that butter, crème fraîche, spontaneously fermented whole raw milk, tubers and roots are real food...
4 The numerous added sugars of food products even home made or organic are an unsustainable load of carbohydrates for you body which pushes your metabolism to hyperinsulinism and storage.
5 Food products are built to trigger brain addiction especially if they contain sugar(s), salt, capsaicin, heated gluten, caffeine, trans fats etc... this addiction leads to increased intake and metabolic distortions.http://www.nature.com/neuro/journal/v13/n5/pdf/nn.2519.pdf#abstract
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2947358/
http://www.humanevents.com/2007/01/09/my-addiction-to-trans-fats/
http://www.foodaddictionsummit.org/index.htm

In order to avoid the major complications of dysnutrition you should address the different issues mentioned above. This blog is about How to do it and evidence based solutions.

Muskiet FAJ. Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle. In: Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press; 2010. Chapter 2. Available from: http://www.ncbi.nlm.nih.gov/books/NBK53557/

mercredi 27 mars 2013

What is microbiome?

A very useful review on healthy micro-organisms carried by our body...
I like "early extensive bathing"...

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3586601/pdf/nihms234453.pdf

How to connect with our old friends?

It is very difficult to connect with friendly bacteria because we continuously suppress them...
The first mean is by avoiding as often as possible antibiotics.
The second mean is by eating raw fresh veggies or meat or fish without washing them with chlorinated water.
The third is by increasing fermented foods and drinks.






http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1299202/pdf/5-7400308.pdf
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1774411/pdf/gut05400317.pdf
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3586601/pdf/nihms234453.pdf

Encore et toujours les sucres non sucrés!

La question agite les esprits en France. Malgré la doxa officielle (nous sommes les meilleurs, nous mangeons mieux que les autres...) la réalité visible sur la plage et dans les tailles de vêtements s'impose. L'obésité est là.
Et les questions fusent, malbouffe, sodas, MacDo, surgelés...
Bref la confusion règne et elle est soigneusement organisée par les acteurs du système presse, publicitaires, professionnels etc.

Deux points importants:

1 la question des sucres et parmi eux les plus trompeurs les sucres non sucrés.
De quoi s'agit il? Essentiellement des céréales. Et aussi des "féculents" une merveille de langage médiatique. Comment un terme aussi imprécis inapproprié a pu se hisser en haut des pyramides de la nutrition conventionnelle?

"Le terme « féculent », attesté depuis le xvie siècle, dérive du latin faeculentus (plein de lie, de vase, de boue)1 qui dérive lui-même de faex, faecis, dépôt, sédiment, fèces2. Son sens initial désignait un liquide épais, chargé d'impuretés."

Il faut pour y voir plus clair le remplacer par l'aliment en question...
A la place parlons d'amidon de blé de racines ou de tubercules tous aliments très riches voire exclusivement constitué de sucres non sucrés. 

Deuxième source de sucres les produits laitiers ent en premier les produits laitiers non fermentés...Réduire les sucres non sucrés et ne conserver comme source de sucres que les fruits frais conduit à faire baisser la sécrétion d'insuline... Moins d'insuline moins de stockage moins de charge adipeuse. Mais aussi cela signifie moins de graisse centrale cette obésité intra-abdominale qui tue silencieusement.

2 la question de l'inflammation chronique.
Beaucoup de maladies non transmissibles sont déclenchées et/ou amplifiées par l'inflammation.
 Cette inflammation de basse intensité chronique et silencieuse est le talon d'Achille de nos défenses immunitaires, indispensable à notre survie dans un environnement sauvage elle devient délétère dans nos environnements urbains où la menace infectieuse a disparu.

Comment diminuer l'inflammation chronique?
Ne pas fumer, diminuer la masse grasse (cf supra), faire cuire à basse température ne pas frire, griller ou bruler... Mais aussi inverser son rapport oméga 6/oméga 3 par la supression des huiles végétales oméga 6 ( tournesol, carthame, soja etc) et augmenter les omega 3 surtout de longue chaîne (poissons gras et huile de Krill ou oeufs de poisson), enfin manger des vitamines et des phytonutriments essentiellement contenus dans les feuilles...

Chelation in atheroma?

TACT study and cardiac events.
Surprisingly chelation but not high vitamin intake diminishes the recurrence rate of MAjor Cardiovascular Events.
"26.5% in the chelation group versus 30% in the placebo group 
(HR 0.82, 0.69-0.99, p=0.035)"
http://www.forbes.com/sites/larryhusten/2012/11/04/nih-trial-gives-surprising-boost-to-chelation-therapy/

http://www.nutraingredients.com/Research/High-dose-vitamins-and-minerals-offer-no-benefit-for-recurrent-cardiac-events/?utm_source=Newsletter_Subject&utm_medium=email&utm_campaign=Newsletter%2BSubject&c=Cj6Zsw90Sron3Ro2kog2Tg%3D%3D

https://www.google.fr/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&ved=0CDQQFjAA&url=http%3A%2F%2Fclinicaltrials.gov%2Fshow%2FNCT00044213&ei=8f9SUZilAsmr7AaZ74D4DA&usg=AFQjCNETdX87b3h4hLFZbjX5zuGH3ZdOKw&sig2=AluEMA-RM61_WeRft-SUnw&bvm=bv.44342787,d.ZGU

Obesity is mediated by epigenetics

In this paper EW Demerath explains clearly the pressure of environment which shifts the genome toward storage of calories and obesity.





 2012 Dec;36(4):1161-8.

The genetics of obesity in transition.

Source

University of Minnesota, School of Public Health, Division of Epidemiology and Community Health, Minneapolis, MN 55455, USA. ewd@umn.edu

Abstract

Recent advances in human genetics have revealed a number of genes influencing the susceptibility to obesity and related conditions, but it is likely that their contribution to disease is contingent on numerous environmental factors. As the obesity epidemic has occurred over a relatively short period of recent history, use of gene-by-year of birth analysis may be a useful approach for quantifying, in aggregate, the interaction between genetic susceptibility to obesity and the numerous known and unknown environmental factors that have changed during nutrition and health transitions globally during this recent increase in obesity rates. Evidence from one family-based longitudinal study set in the United States is showcased, which points to significant increases in the effect of common genetic variants on childhood and adulthood BMI over an 80 year period spanning from 1929 to the present. First, common genetic variants previously known to be associated with age at menarche through genome-wide association analysis were examined in aggregate using a genetic risk score approach. The menarche genetic risk score, composed of 42 single-nucleotide polymorphisms (SNPs) was significantly associated with peri-pubertal BMI in both boys and girls, but the magnitude of the association was strongly dependent on year of birth, with greater effect as birth year increased. Second, a similar approach was taken using instead a BMI genetic risk score composed of 32 common variants previously found to be associated with BMI. This score was strongly associated with adulthood BMI, waist circumference, and skinfold thickness, as expected, but the magnitude of the association increased with later year of birth. Such gene-environment interactions call for greater focus on the mechanisms by which environmental factors impact the functional output of the human genome, including how epigenetic mechanisms may be altered during social, technological, nutritional, and ecological transitions.


Demerath EW, et al "Genome-wide methylation study of body mass index (BMI) in African American adults: preliminary data from the ARIC study" AHA EPI 2013; Abstract 052.

https://www.google.fr/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ved=0CD4QFjAB&url=http%3A%2F%2Fwww.medpagetoday.com%2FGenetics%2FGeneralGenetics%2F38082&ei=4_FSUdO8LKuv7AbV_IC4Cg&usg=AFQjCNE-k-lysK4ovjQx22-KbWJxaeM_uw&sig2=9NhtEFqUQxvfwIRlV8mP1A&bvm=bv.44342787,d.ZGU


lundi 25 mars 2013

An Ad for beer with omission: gluten!



http://greatist.com/health/10-healthier-beers-and-how-choose-right-one

Does beer contain gluten?
Yes.
The quantity is not mentioned on the label nor usually the quantity of carbohydrates.
"The gluten content in beer is, thus, approximately three orders of magnitude lower than in the raw malt."
Is this a problem for consumers and especially those with coeliac disease?
Yes.
There are gluten free beers (sorghum, millet instead of barley, wheat).
Keep in mind that the chemistry and pathophysiology of gluten is very complex and poorly understood.

http://www.celiac.com/articles/798/1/A-Word-on-Gluten-and-Beer/Page1.html
http://www.ncbi.nlm.nih.gov/pubmed/23509606
http://www.ncbi.nlm.nih.gov/pubmed/17071509
http://pubs.acs.org/doi/abs/10.1021/pr2008434

Probiotics of fecal transplant and which one?

http://humanfoodproject.com/a-fecal-transplant-from-a-healthy-chimpanzee-or-average-joe-which-would-you-choose/

Obésité état des lieux

http://www.roche.fr/home/recherche/domaines_therapeutiques/cardio_metabolisme/enquete_nationale_obepi_2012.html

jeudi 21 mars 2013

Cancer: intermittent fasting or ketogenic diet?

Both please...
1 Intermittent fasting is healthy for your gut and your metabolisms (Insulin, cortisol etc...)
2 Ketogenic diet is a potent mechanism to starve cancer cells. Indeed cancer cells are the more sensitive to glucose deprivation. So you can expect to damage primarily these cells.
A large number of studies tend to back such approach, but they are either indirect or anecdotal. Nevertheless all cancer patient tend to survive longer with a normal BMI.
Practical advice:
One must discuss this issue with an oncologist and diet should be very well designed to avoid any weakening of the body inflammatory or immune response or any loss of muscle mass.
We urgently need RCT on this subject and as far as I know one is on the go.


http://www.youtube.com/watch?v=OxhNMzIzs3M&feature=player_embedded

lundi 18 mars 2013

The WSJ is becoming paleo: good news on the trading floor...

The last paper on nutrition food and human health in the WSJ is interesting. Why?
1. it is about fat. Yes our fat-phobia and subsequently fat-anorexia.
2. it points out that despite ingesting less fat through our mouth we are bearing more and more important belly fat, a fact which leads to the conclusion that our liver is the fat generator and that it can generate fat from fat but overall from carbohydrates id est sugars sweet or not ones.
3. It deals with pleasure and fat provokes pleasure instead of reward. A strike difference with sugar.

http://online.wsj.com/article/SB10001424127887323393304578358681822758600.html

Obesity and pseudoscience

“In my view,” said Dr. Jeffrey M. Friedman, a Rockefeller University obesity researcher, “there is more misinformation pretending to be fact in this field than in any other I can think of.”
http://well.blogs.nytimes.com/2013/01/30/myths-of-weight-loss-are-plentiful-researcher-says/?ref=health

samedi 16 mars 2013

Longevity?



http://www.nature.com/nature/journal/v492/n7427_supp/pdf/492S10a.pdf

Centenarians and the message about ageing


“You have many more genetic susceptibilities
within you than you will have diseases — and
the mechanisms that either make a disease
manifest or protect you are therefore of extreme
importance,”
Yes and food is one of those means to modify the risk that genetic susceptibilities become diseases or not...



http://www.nature.com/nature/journal/v492/n7427_supp/pdf/492S6a.pdf

Hum, vous avez dit encourageant?

"Parallèlement, l'UE a mis en œuvre son propre programme d'évaluation, lequel consiste à analyser un échantillonnage différent de récoltes et de produits d'origine animale considérés comme les composants principaux de l'alimentation des Européens sur une période de trois ans. En 2010, les douze aliments sélectionnés étaient les pommes, les choux pommés, les poireaux, les laitues, le lait, les pêches, les poires, le seigle, l'avoine, les fraises, la viande de porc et les tomates. Les résultats sont là aussi très encourageants­ ­puisque les limites maximales de résidus (LMR) étaient respectées pour 98,4 % des échantillons analysés. Les aliments ayant présenté les plus forts dépassements étaient l'avoine (5,3 % des échantillons contrôlés), les laitues (3,4 %), les fraises (2,8 %) et les pêches (1,8 %)."

En réalité c'est très mauvais.
1 pas d'open data vrai

2 les dépassements sont en réalité des fruits et légumes toxiques
3 tout ceci est très sous estimé par les interactions des différentes substances
4 et on ne parle que de toxicologie classique... Pas d'effet hormonal, d'effet cancérigène pas d'effet cumulatif sur une vie.


http://sante.lefigaro.fr/actualite/2013/03/15/20075-europe-tres-peu-pesticides-dans-aliments

Learning Epigenetics

http://viewer.zmags.com/publication/91f389fc#/91f389fc/1

Junk food is above all sugared food

Sugar, HFCS (a question for the so called food regulator DGCCRF what is sirop de glucose-fructose originating from?), modified starch...
Yes France is in the junk food world and diabetes is going up!
I doubt that this corporation produced a so heavily sugared product in its early years!
But the worst is the lack of data! No amount of those ingredients in grams , no amount of calories from carbohydrates! The regulator is sleeping ?

vendredi 15 mars 2013

Paleo diet for exercise!

Excellent!


Paleo life

Very interesting but quality is irregular!

Fat, satiety and flavors: the role of physico-chemical transformations of food in obesity






http://www.foodnavigator-usa.com/Science/Fatty-taste-receptor-may-explain-fatty-food-preference-Study

http://www.foodnavigator.com/Financial-Industry/Natural-fat-enhancer-targets-fat-taste-receptors-for-tastier-low-fat-foods/?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly&c=Cj6Zsw90SrrKk1J%2BNDxn7Q%3D%3D

Oxydants et "anti"oxydants...

La question de la différence entre pro et anti-oxydants est probablement mal posée car dans cette préconception binaire on omet l'ubiquité, l'ambivalence et la coopération.




http://www.nutraingredients.com/Research/Antioxidants-and-Pro-oxidants-Two-Sides-of-the-Same-Sword/?utm_source=newsletter_custom_special_newsletter&utm_medium=email&utm_campaign=Newsletter%2BCustom%2BSpecial%2BNewsletter&c=Cj6Zsw90SrrKaQzV6PiU%2FA%3D%3D

mercredi 13 mars 2013

Osso Buco

Uniquement de la viande, de l'os, des légumes, de l'eau, dans une cocotte à feu très doux ou au four.
A noter la moelle rouge c'est du jeune bovin !
La viande vient de chez mon ami Castex à l'Isle en Dodon...
Il y a plusieurs modifications par rapport au recettes dites traditionnelles. D'abord il faut des tranches de jarret assez épaisses car ainsi la viande est plus tendre et la moelle bien consistante. Ensuite il n'est besoin d'aucune matière grasse d'aucune addition de quoi que ce soit à part un peu d'eau. Ce plat ne nécessite aucun accompagnement de riz ou de pâtes. Quelques racines ou tubérosités feront l'affaire.
Enfin la cuisson doit être lente dans une cocotte si possible à joint à eau.

Mr CASTEX Xavier
Ferme artisanale bio depuis 1989
Viande de veau et de bœuf de race gasconne
Huile de tournesol pressée à la ferme
Farine de blé moulue sur meules en pierre
Vente sur commande (à la ferme ou livraison à domicile)
Au serre
31230 MONTESQUIEU-GUITTAUT
Tél. : 05.61.94.13.90






jeudi 7 mars 2013

Meat: processed or not?

http://www.biomedcentral.com/1741-7015/11/63

Spanish Med diet not protective except for stroke

I wonder if journalists or professionnals do read the papers they commented until the end including appendix.

Images intégrées 1
Images intégrées 1
Images intégrées 2

Images intégrées 4
It appears that Med diet in not protective except for stroke (34% reduction with olive oil ans 44% with nuts). The last Kaplan Meyer curve is only a weaker version of the stroke incidence one. The reason is that MI are not different and death from CV causes are not different...

http://www.nejm.org/doi/suppl/10.1056/NEJMoa1200303/suppl_file/nejmoa1200303_appendix.pdf

lundi 4 mars 2013

About farming!

http://discovermagazine.com/1987/may/02-the-worst-mistake-in-the-history-of-the-human-race

Med diet and cardiovascular primary prevention: is there a statin bias?

First the study:
http://www.nejm.org/doi/full/10.1056/NEJMoa1200303
Second my question:

guy-andré pelouze | Physician | Disclosure: None
France
February 25, 2013

First attempt to try Med Diet in a statin world...

My comment is a question.  
1 in the analysis of the different subsets of patients you found that med diet works especially in dyslipidemic patients  
2 can you give us the reason why you don't try the null hypothesis in patients receiving statins?  
TY for your great work and answer.
http://www.nejm.org/doi/full/10.1056/NEJMoa1200303?activeTab=comments&page=2#t=comments

I think that the answer to that question may improve our management of patients at risk. Indeed we do not know if med diet and statins do prevent better cv diseases than each of the "treatments" alone.

Metabolic map by collaborative researchers

http://www.eurekalert.org/multimedia/pub/53523.php?from=233813

vendredi 1 mars 2013

How to cook?

Go preferentially raw.

First you can and should eat a lot of food raw. It's delicious and nutritionally optimal because we need more vitamins, phyto-nutrients and all micro-nutrients than calories because of food abundance and low micro-nutrient content of farmed veggies and meat .
Our ancestors needed more calories to survive in food scarcity while the micro-nutrient of wild food is high.


Cook at low temperature


You need some time and some tools. Time is planning. Tools are not expensive but you need them.
Steam cooking is well done with an open system in order to avoid barometric trauma to vitamins and other fragile molecules. 
Oven cooking is the most reliable if you use a thermometer.
Junk oven are set to deliver high energy and cost a lot in electricity or town gas... You need an oven with low temperature settings.
The best is to buy a temperature controlled oven. It is expensive.
But you also need a pot and a Romertopf like casserole (meat brick) is perfect.