Category Archives: Culinary

Business, Culinary, Education, Health, Media Criticism, Political Commentary, Science And Society, Social Commentary

Dietary Animal Fat

2 Comments

It’s long past time to end the war on it:

The public MUST NOT let TBFS slip slowly into oblivion. Nina’s first story should create an outraged public that demands the following:

  1. Government-sponsored nutrition must be totally terminated.
  2. Freedom of information in valid nutritional sciences must be made widely available.
  3. All citizens must have the right to design their own nutrition plans.
  4. A primary prevention program based on eliminating the causes of diseases must be implemented.

It won’t happen unless we make it happen. It has to become a political issue. Attacking Michelle’s school-lunch tyranny would be a good start.

[Update a few minutes later]

And yet the USDA is still spending millions to propagandize us about low fat:

The USDA also proposed a study on changing how food is described on menus, labeling low-sodium and low-fat versions as “regular,” and “framing regular versions of certain snack products as high-fat or high-sodium.”

I’d like to see someone on the Hill make an issue of this.

Business, Culinary, Health, Media Criticism, Political Commentary, Science And Society

Why People Are Getting Fatter

5 Comments

New thinking:

One reason we consume so many refined carbohydrates today is because they have been added to processed foods in place of fats — which have been the main target of calorie reduction efforts since the 1970s. Fat has about twice the calories of carbohydrates, but low-fat diets are the least effective of comparable interventions, according to several analyses, including one presented at a meeting of the American Heart Association this year. A recent study by one of us, Dr. Ludwig, and his colleagues published in JAMA examined 21 overweight and obese young adults after they had lost 10 to 15 percent of their body weight, on diets ranging from low fat to low carbohydrate. Despite consuming the same number of calories on each diet, subjects burned about 325 more calories per day on the low carbohydrate than on the low fat diet — amounting to the energy expended in an hour of moderately intense physical activity. . . . If this hypothesis turns out to be correct, it will have immediate implications for public health.

Actually, it’s only “new” thinking for people who’ve been paying no attention.

Business, Culinary, Education, Health, Media Criticism, Political Commentary, Science And Society

The Big Fat Latest Review

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Ancel Benjamin Keys may be responsible for more premature death and suffering of Americans than anyone in history.

As someone said on Twitter:

[Update a few minutes later]

Here’s probably the ultimate review, from Michael Eades:

I want to write a review so good it inspires everyone to buy the book immediately and read it. Why? Because I think it is one of the most important books on nutrition ever written. Maybe the most important. And I feel a responsibility to inspire as many people as I can to get their hands on it.

…this book is so brimming with valuable information that I was almost paralyzed in trying to figure out which parts to excerpt. A book review always comes with excerpts, and this book presented me with such a bounty of choices, it took me forever to decide which to use.

Considering the source, that’s pretty high praise.

Culinary, Health, Media Criticism, Political Commentary, Science And Society

Nutritional Ignorance

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On a bi-partisan basis:

The federal government has excluded only one fresh vegetable from the WIC program: the fresh white potato. This makes no sense and, in fact, ignores the latest nutritional science.

Because some people don’t differentiate between french fries and baked potatoes, the potato has gotten a bad rap. We believe a balance can be found that preserves the integrity of programs such as WIC while also ensuring that the most updated facts are being used to determine the best nutrients for Americans — including from the potato.

Sorry, senators, but this is nonsense. The problem with french fries isn’t the fat (particularly if it’s saturated fat, though unfortunately McDonalds got mau maued into ending the use of tallow decades ago): It’s the potatoes themselves, which are high glycemic.

Business, Culinary, Health, Science And Society, Technology and Society, Weird

Soylent

7 Comments

A New Yorker reporter gives it a try.

I haven’t read the whole thing yet.

[A while later]

OK, I did read it. I was amused to learn that he was hawking it at my own local Whole Foods. One concern I have is his use of seed oils. Canola has too much omega 6 for my health. I’d use olive instead, though it costs more. If you don’t use virgin, though, it doesn’t have to cost that much.

Culinary, Health, Media Criticism, Political Commentary, Science And Society, Social Commentary

The Big Fat Surprise

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Another victory for low carb, high fat.

That Eisenhower anecdote is sad. Nina Teicholz’s new book looks interesting, too:

The fact is, there has never been solid evidence for the idea that these fats cause disease. We only believe this to be the case because nutrition policy has been derailed over the past half-century by a mixture of personal ambition, bad science, politics and bias.

Gee, sort of like climate “science.”

[Sunday afternoon update]

How the war against saturated fat created carb overload, obesity and heart disease:

…there was no turning back: Too much institutional energy and research money had already been spent trying to prove Dr. Keys’s hypothesis. A bias in its favor had grown so strong that the idea just started to seem like common sense. As Harvard nutrition professor Mark Hegsted said in 1977, after successfully persuading the U.S. Senate to recommend Dr. Keys’s diet for the entire nation, the question wasn’t whether Americans should change their diets, but why not? Important benefits could be expected, he argued. And the risks? “None can be identified,” he said.

In fact, even back then, other scientists were warning about the diet’s potential unintended consequences. Today, we are dealing with the reality that these have come to pass.

One consequence is that in cutting back on fats, we are now eating a lot more carbohydrates—at least 25% more since the early 1970s. Consumption of saturated fat, meanwhile, has dropped by 11%, according to the best available government data. Translation: Instead of meat, eggs and cheese, we’re eating more pasta, grains, fruit and starchy vegetables such as potatoes. Even seemingly healthy low-fat foods, such as yogurt, are stealth carb-delivery systems, since removing the fat often requires the addition of fillers to make up for lost texture—and these are usually carbohydrate-based.
The problem is that carbohydrates break down into glucose, which causes the body to release insulin—a hormone that is fantastically efficient at storing fat. Meanwhile, fructose, the main sugar in fruit, causes the liver to generate triglycerides and other lipids in the blood that are altogether bad news. Excessive carbohydrates lead not only to obesity but also, over time, to Type 2 diabetes and, very likely, heart disease.

First emphasis mine. In that, it has much in common with climate “science.”

And as I’ve often noted, my father was a fatal casualty of that war, back in the late seventies.

[Update a few minutes later]

One other point, that I’d never considered before. The American Heart Association is probably responsible for more heart disease and cardiac (and stroke) fatalities than any other organization.