NUTRITION, FOOD, ENERGY, LOVE, FEED, NURTURE

What is it all about?

Khush Mark (PhD) October 2020

AIMS

1 Nutrition - diets, trends, history

2 Food Groups - carbohydrates, proteins, fats

3 Role Of The Food Groups

4 DIETing WHY?

5 Energy - not only as ATP

DIETS- Atkins- Low Fat - Calorie Restriction - Skinny Bitch- Vegan

- Macrobotic- Mediterranean- Coconut Diet - Vegetarian- Vegan

- Weight-watchers- Anti-inflammatory Diet : Wahls Protocol- Low Glycemic Index Diet- Keto Diet - Intermittent Fasting

From villages to citiesFrom Cities to StatesFrom States to Countries

FROM LOCAL PRODUCTION TO MASS PRODUCTION

From organic to non-organicFrom crop rotation to NO rotationFrom enriched soils to depleted soilsFrom a healthy diverse microbiome to a stripped, narrow microbiome

Agricultural System

NUTRIENT DEPLETION

Plants can’t make minerals, and without minerals vitamins don’t work. We are made of the stuff of the earth. Consequently, if the minerals are not in the soil, they are not in the plants grown in the soil; and if they are not in the plants grown in the soil, they are not in our bodies. As such, it is not surprising that any depletion in the mineral and nutrient content of our soils reflects an increase in nutritionally related diseases in both animal and human populations.

The overweight are just as malnourished as the starving. In essence, it is not the quantity of food that is an issue―it is the quality.

Where is the food on your plate from?

- Transportation - Chemicals- Temperature- Packaging- Biome

“KNOW YOUR FARMER KNOW YOUR FOOD”

“ENERGY”

Food is ENERGY

It is digested, absorbed, ,assimilated, then produces energy in our body

The whole process involves a plethora of biochemical processes which are totally and absolutely regulated by the VITAL FORCE.

“BIOCHEMICAL INDIVIDUALITY”

Although the basic properties of food are exactly the same, HOW FOOD behaves in each individual depends upon each person’s biochemical make up.

THIS IS KNOWN AS THE CONSTITUTION OF THE INDIVIDUAL

Two people may have the same breakfast but one may be ready for the elevensie (like the sulphur constitution) but the other one may still be totally satiated.

FOOD GROUPS

Carbohydrates Proteins Fats

CARBOHYDRATES

AND CARBOHYDRATES

Vegetables Salads Grains

CARBOHYDRATES

1 ALL CARBOHYDRATES CONTAIN CARBON, HYDROGEN AND OXYGEN

ELEMENTS

2 HIGH GLYCEMIC INDEX AND LOW GLYCEMIC INDEX

NOT ALL CREATED EQUAL

3 CARBOHYDRATES PROVIDE THE BODY WITH ENERGY, (FUEL = ATP) Glucose is the main form of energy for humans4 CALORIES PER GRAM

GLUCOSE

4 THERE ARE VARIOUS TYPES, WHITE, BROWN, LONG GRAIN, SMALL GRAIN

RICE

5 STARCHY CARBOHYDRATES

PLANTS

6 VITAMINS, MINERALS, POLYPHENOLS, FIBRE,

PROVIDE NUTRIENTS

CARBOHYDRATES

M

P

D

O

two monosaccharide units linked

together by a bond (e.g., SUCROSE,

MALTOSE, LACTOSE).

DISACCHARIDES

from 3 to 10 monosaccharide units.

(e.g., RAFFINOSE).

OLIGOSACCHARIDES

single unit (saccharo is Greek for “sugar”) (e.g.,GLUCOSE, GALACTOSE and FRUCTOSE).

MONOSACCHARIDES

very long chains of hundreds or

thousands of monosaccharide units,

which may be either in straight or

branched chains (e.g., CELLULOSE,

POLYSACCHARIDES

SIMPLE

COMPLEX

Disaccharide breakdown

Monosaccharide Monosaccharide

Sucrose Glucose Fructose

Maltose Glucose Glucose

Lactose Glucose Galactose

Disaccharide

Polysaccharides

AMYLOSE: Linear and slowly digestibleAMYLOPECTIN: Branched and more easily digestible(75% WHITE FLOUR STARCH IS AMYLOPECTIN)

CHAINS OF GLUCOSE

Maltodextrin, dextrin, used as thickeners or stabilisers in cold meats, confectionery, instant soups, binder in pills, infant formula, sports drinks

SYNTHETIC STARCH

End product of starch foods is GLUCOSEGLUCOSE

Produced by vegetables , insoluble in water, main ones are amylose and amylopectin

STARCH

STARCH

In Europe starch is extracted almost exclusively from potatoes, wheat and maize.

WHY? So it can the be used for various industries.

Modified starch is the extraction of starch from the starch containing food and then the chemical modification of the starch by various enzymes.

Sugars and Sweeteners produced by the starch industry are endless and detrimental to health in the long term.

Among the other components of cereals and potato are their proteins. These are of particular interest as both nutritional and functional additions for animal feed as well as for human consumption.

So proteins extracted from these starchy foods such as

- Maize protein- Maize gluten- Wheat gluten- Potato protein

The starch is used as far and wide as possible…pet food, animal feed, industrial applications, pharmaceuticals and cosmetics, desserts and dairy products, bakery products, confectionery, processed foods.

Every whole grain kernel consists of three parts: bran, endosperm and germ. Each part provides different nutrients and other components that contribute to the health promoting benefits of whole grains.

Bran: Outer layer of the grain that contains fibre, antioxidants, B vitamins, phytochemicals, and 50-80% of minerals in grains like iron, copper, zinc, magnesium

Endosperm: middle largest layer containing mostly carbohydrates (starch).

Germ: inner component containing healthy fats, B vitamins, phytochemicals and antioxidants like vitamin E

However, the production of white flour, white bread, white refined carbohydrates involves a process that depletes vital nutrients from the original grain.

PROCESSED GRAINS

White flour and many breakfast cereals are made by removing the bran and germ leaving only the ENDOSPERM (contains the starch).

ENRICHMENT: is putting back some of the nutrient lost in the processing

Further refining includes mixing, bleaching and brominating

FORTIFIED: adding new nutrients or extra amounts of original nutrients

WHOLE GRAINS contain, fibre, vitamins, minerals, phenols, lignans and some protein.

PROCESSED GRAINS

By removing the bran and germ, not only are nutrients reduced from anywhere from 8% (vitamin E) to 59% (folate) BUT the calories are the same. Less nutrients for the same amount of calories.

Enrichment process only adds five of these nutrients AND in amounts that are different to the levels in the original wheat flour.

PHYTOCHEMICALSActive compounds produced by plants, known to have tremendous health benefits. SOME phytochemicals are not beneficial such as cocaine, codeine, oxycodone, and nicotine. BUT ALL PHYTONUTRIENTS are safe. So not to confuse the two.

Tens of thousands of the phytochemical have been defined and they all have specific properties. They are responsible for the colour, flavour, and odour of plant foods, such as blueberries’ dark hue, broccoli’s bitter taste, and garlic’s pungent odour.

Phytochemicals include, flavonoids, flavonols, flavanols, proanthocyanidins, procyanidins.

Phytochemicals also include compounds such as indole-3-carbon, salicylates, phytosterols, saponins, glucosinolates, polyphenols, protease inhibitors, monoterpenes, phytoestrogens, sulphides, terpenes, lectins etc.

Some of these have been shown to have tremendous benefits in heart health, anti-cancer activity,

SUGAR

Fructose, High Fructose Corn Syrup, Dextrose, Sucrose, Sucralose (Splenda), Aspartame, Saccharin, Sugar Alcohols (xylitol, erythritol, glycerol, sorbitol, maltitol, mannitol)

FIBER

Components of food that nourish our body; vitamins, minerals, phytonutrients etcFIBER? Considered an ANTI-NUTRIENT

SOLUBLe fiber reduces carbohydrate absorption, which reduces sugar and hence insulin.

ALL plant foods in their natural unrefined state contain fiber, Western diets are high in processed foods. Look at the refined grains….

NEJM, 2000, Chandalia et al. Beneficial effects of high fibre intake in patients with type 2 diabetes.

Liquid meals, 2 groups, one control and other with added fibre. Those with added fiber has lower blood sugar and lower insulin levels. Both groups consumed same amount of carbohydrates and calories.

REMEMBER Fiber and fat are removed in the refining process. Fiber removed to change the texture and make food taste ‘better’. Fats turns rancid, so removing fats prolongs shelf life.

Removing protein and fat in the diet can lead to over consumption. Protein and fat trigger satiety hormones and eating just carbs does not trigger satiation.

Mother nature has pre-packaged the ‘anti-dote’ with the poison

CARBOHYDRATE FUNCTION

1 CARBOHYDRATES ARE BROKEN DOWN TO GLUCOSE

ENERGY SOURCE 2 STARCH IN PLANTS AND GLYCOGEN IN HUMANS

STORAGE

3 HORMONES: include, FSH, LH CELL MEMBRANE: communicationIMMUNITY: WBC eg. Lectins, antigensBLOOD TYPEPROTECTIVE MUCUS: stomach, lungs, small intestine

GLYCOPROTEINS 4 EXTRACELLULAR MATRIX; filler substance between cells CELL COMMUNICATIONBONE HEALTHCARTILAGE is a type of matrix

PROTEOGLYCANS occur in the connective tissue

PROTEINS

Meat & Fish Dairy Lentils, Pulses & Beans

PROTEINS

1 ALL PROTEINS CONTAIN CARBON, HYDROGEN, OXYGEN AND NITROGEN AND SOME CONTAIN SULPHUR

ELEMENTS

2 PROTEINS ARE MADE FROM AMINO ACIDS20 AMINO ACIDS FOR THE STANDARD GENETIC CODEAND 2 EXTRA: SELENOCYSTEINE AND PYRROLYSINE

AMINO ACIDS (300 in nature)

3 LYSINE, LEUCINE, ISOLEUCINE, VALINE, THREONINE, TRYPTOPHAN, METHIONINE, PHENYLALANINE, HISTIDINETHESE CANNOT BE MADE BY THE BODY

NINE ESSENTIAL AMINO ACIDS

5 THESE PROTEIN SOURCES PROVIDE ALL THE 9 ESSENTIAL AMINO ACIDS. MEAT AND DAIRY ARE COMPLETE PROTEINSQUNIOA, HEMP, CHIA SEEDS, BUCKWHEAT, PUMPKIN SEEDS, SPIRULINA , AMARANTH

COMPLETE PROTEINS

4 AMINO ACIDS THAT CAN BE SYNTHESISED IN OUR BODY BUT NEED MORE UNDER CERTAIN CIRCUMSTANCES. EG. YOUNG AGE, ILLNESS, EXERCISE SUCH AS MARATHONS, ONGOING TRAINING

CONDITIONALLY ESSENTIAL AMINO ACIDS

6 CAN BE MADE IN THE BODY FROM OTHER AMINO ACIDS, GLUCOSE AND FATTY ACIDS

NON-ESSENTIAL AMINO ACIDS

7 CAN BE SYNTHESISED BY THE BODY BUT NOT IN SUFFICIENT AMOUNTS, E.G. PREGNANCY, INFANCY, CHILDREN, THE ‘SICK’ ETC.

SEMI-ESSENTIAL AMINO ACIDS

AMINO ACIDS

TRYPTOPHAN VALINE ISOLEUCINELEUCINE

METHIONINE PHENYLALANINE THREONINE LYSINE

HISTIDINE

ARGININE* ALANINE

PROLINE

TYROSINE GLYCINE

SERINE GLUTAMINE

CYSTEINE ASPARTIC ACID

ASPARAGINE GLUTAMIC ACID

PROTEINSProtein is the basic building material of living cells. The human body consists of approximately 65% water and 25% protein.Proteins are made up of amino acids and various protein foods are rich in various amino acids.

Most vegetables are low in methionine and lysine (essential amino acids)

Legumes tend to be rich in methionine

Fermented soya and quinoa are valuable sources of both methionine and lysine

Eating a variety of foods is the key whether you are a vegetarian, vegan or a meat eater

- Amino acids that regulate key metabolic pathways to improve health, survival, growth, development, lactation, and reproduction of organisms.

- A deficiency of a FAA (essential or non) impairs not only protein synthesis but also whole-body homeostasis.

- Supplementing a specific FAA (e.g. glutamine or arginine) to a conventional diet that was traditionally thought to provide adequate AA can maximise growth potential in young animals and prevent diseases (e.g. obesity, diabetes, and intrauterine growth retardation) in both animals and humans.

FUNCTIONAL AMINO ACIDS

PROTEIN FUNCTION

• Enzymes

• Hormones

• Antibodies

• Transport: haemoglobin, SHBP, ferritin

• Neurotransmitters

• Structural: collagen, elastin, keratin

• Growth & Repair

• DNA synthesis

• 4 Calories per gramme

THE GLYCEMIC INDEX AND LOAD

• FOODS ARE RANKED BY GI ACCORDING TO THEIR ABLITY TO RAISE GLUCOSE LEVELS

• SINCE DIETARY PROTEIN AND FAT DID NOT RAISE BLLOD GLUCOSE APPRECIABLY, THEY WERE EXCLUDED FROM THE GI. GI ONLY MEASURES CARB CONTAINING FOODS

• THE GI USESS IDENTICAL 50G PORTIONS OF CARBS. EG. CARROT, PANCAKES, BREAD, WATERMELON, MEASURE OUT A PORTION OF EACH TO CONTAIN 50G OF CARBS, THEN MEASURE THE EFFECT ON BLOOD GLUCOSE.

• THE FOODS ARE COMPARED AGAINST A REFERENCE STANDARD-GLUCOSE, WHICH HAS A VALUE OF 100

• HOWEVER, A STANDARD SERVING OF FOOD MAY CONTAIN 50G OF CARBS EG. WATERMELON HAS A VERY HIGH GI OF 72 BUT ONLY CONTAINS 5% CARB BY WEIGHT, MOST OF IT’S WEIGHT IS WATER. YOU WOULD NEED TO EAT 1KG OF WATERMELON TO GET 50G OF CARB, FAR IN EXCESS OF WHAT A PERSON WOULD EAT AT ONE TIME.

• A CORN TORTILLA HAS A GI OF 52. THE TORTILLA IS 48% CARB BY WEIGHT SO YOU WOULD ONLY HAVE TO EAT 104G OF THE TORTILLA, TOTALLY POSSIBLE IN ONE SITTING TO GET 50G OF CARB.

THE GLYCEMIC INDEX

• THE GLYCEMIC LOAD INDEX ATTEMPTS TO CORRECT THIS DISTORTION BY ADJUSTING THE SIZE OF THE SERVING

• WATERMELON HAS A VERY LOW GLYCEMIC LOAD OF 5 WHILE THE TORTILLA STILL RANKS HIGH AT 25

• IF YOU LOOK AT BASIC REFINED AND UNREFINED CARBS YOU WILL SEE THAT THE REFINED CARBS HAVE HIGHER GI AND GL

• TRADITIONAL WHOLE-FOODS HAVE LOW GL, DESPITE CONTAINING SIMILAR AMOUNTS OF CARBOHYDRATES

• CARBOHYDRATES ARE NOT INHERENTLY FATTENING, THEIR TOXICITY LIES IN THE WAY THEY ARE PROCESSED

• REFINING INCREASES THE GI BY PURIFYING AND CONCENTRATING THE CARBOHYDRATE. REMOVAL OF FAT, FIBRE AND PROTEIN MEANS THE CARB IS DIGESTED AND ABSORBED VERY QUICKLY

• REFINING ALSO ENCOURAGES OVERCONSUMPTION, MAKING A GLASS OF ORANGE JUICE REQUIRES ABOUT 4-5 ORANGES WHICH IS EASY TO DRINK, BUT EATING FIVE ORANGES IS NOT SO EASY. IF WE ATE ALL THE FIBRE AND BULK ASSOCIATED WITH THE 5 ORANGES WE WOULD THINK TWICE AND SAME FOR GRAINS AND VEGETABLES

THE GLYCEMIC LOAD

STARCH…AMYLOSE AND AMYLOPECTIN

- 75% starch in flour is amylopectin which is very easily and readily absorbed not great for the blood sugar- 3 types of amylopectin, A, B and C- Legumes specifically rich in amylopectin C which is poorly digested- Undigested carbohydrate moving through the colon can produce gas by feeding the gut flora (bean eater tooting)- Most easily digested amylopectin is A and it is found in wheat! - when looking at the whole make up of a food, one has to consider the carbohydrate, protein and fat content- meat and dairy will contain more fat than vegetarian sources of protein this will slow down the ‘insulin’ impact on the cells in the body

OXIDATION

FATS

Nuts Butters Oils

FATS

Saturated Fats - coconut, butter, lard, palm oilUnsaturated Fats - sunflower seed oil, sesame seed oil, canola oil, vegetables oils, most nut oils such as walnut.

Not all fats are created equal. Unsaturated fats have the issue of becoming rancid, oxidised, this is all to do with their structure.Unsaturated fats have double C-C bonds

Saturated Fats, have no C-C double bonds

THIS IS THE MAIN DIFFERENCE

The double bonds means more space for being saturated with hydrogen.

In history Dr. Ancel Key’s had a huge impact on the whole ‘myth’ that saturated fats are ‘bad’. He is known for his Seven Countries Study, a long term observational study of diet and heart disease. He noticed although Americans were well ‘nourished’ (post WWII years) whilst most of Europe was suffering from starvation and malnutrition, Americans were suffering from increase in rates of heart attack and stroke. The Italian labourers had low rates of heart disease.

Putting all this together, the conclusion he drew was …..

THE MEDITERRANEAN DIET was significantly lower in fat (20%) to the American diet (45%). He hypothesised that high blood cholesterols caused heart disease and low fat intake was protective. In 1959, he published his dietary advice for the prevention of CVD (Keys A & M, 1959. Eat Well and Stay Well. NY, Doubleday & Company).

FAT AND HEART DISEASE

This was the ‘gospel’ for the next century

• If you are FAT, reduce FAT

• Restrict saturated fats such as those in meats and dairy

and in margarine

• Opt for vegetable oils but keep total fats under 30% of

your calories

Dr Key’s made the most simplistic mistake in the way he viewed ‘food’.

He understood that all fats, saturated, unsaturated,

dietary cholesterol, are the same. They are NOT.

It was not the total fat linked to CVD risk but saturated fat.

Dietary cholesterol was also not a factor!

So let’s ask the question,’If the understanding is heart disease is caused by atherosclerosis, then what is atherosclerosis?’

Dr Ancel’s recommendations

• Cholesterol levels predicted CVD

• Saturated fat linked to cholesterol levels

• Mono-saturated fat protected against CVD

CHOLESTEROL

It is a steroid from which other vital hormones are made, such as the sex hormones and the STRESS hormone

It is not a harmful substance that needs to be eliminated, It is a building block in the cell membrane.

80% is made in the liver, only 20% is from the diet. It is so vital that every cell in the body apart from the brain has the ability to make it

The Seven Countries Study had two major flaws which were not obvious; i. It was a correlation study and not causation. ii. A form of nutritionism (Michael Pollan), where food is reduced to only the macronutrients.

There is no understanding of the micronutrients such as the minerals, vitamins, phytochemicals. A food is not solely made up of the three food groups. ALL the other nutrients within a food will have an impact of our metabolism.

FATS…- from 1950 animal fat consumption began to decline but in the 1990s it began to increase again due to the popularity of the higher fat diets

- When the saturated fat intake reduced, the intake of Omega 6s increased

- As saturated fat reduced, carbohydrate intake increased and it was more refined carbohydrate intake, not the wholegrain or green variety

- Kale is not the same as white bread ALTHOUGH they are both carbohydrates…WHY?

OMEGA FATSOmega fats are basically unsaturated. This means they have the tendency to become rancid.

OILS in natural form, come with other nutrients such as anti-oxidants. SUNFLOWER SEED OIL. Squeezing oil from ‘foods’ involves, industrial processing, pressing, solvent extraction, refining, deodorising! There is nothing natural about these oils or even margarine.

TRANS FATS: naturally occurring 3-6% in dairy, beef and lamb contain about 10%.

- 1902, WILHELM NORMANN, discovered turning PUF into saturated fat. How? By bubbling hydrogen into the PUF, known as partially hydrogenated fats.

- These fats increase shelf life, they are cheap, especially when you use soybeans from left over animal feed and process it for the oil (not really oil just pure toxic liquid) add a little hydrogen and you have trans fats.

- Trans fats were still considered healthy as they were made from PUF…trying to stick with heart healthy. MacDonald’s switched from frying in ‘unhealthy’ beef tallow to frying in trans fat rich vegetable oils!!!

- These are now removed from most foods, as they were found to be detrimental to health

THE TOXIC FAT INDUSTRY

Every whole grain kernel consists of three parts: bran, endosperm and germ. Each part provides different nutrients and other components that contribute to the health promoting benefits of whole grains.

Bran: Outer layer of the grain that contains fibre, antioxidants, B vitamins, phytochemicals, and 50-80% of minerals in grains like iron, copper, zinc, magnesium

Endosperm: middle largest layer containing mostly carbohydrates (starch).

Germ: inner component containing healthy fats, B vitamins, phytochemicals and antioxidants like vitamin E

The production of white flour, white bread, white refined carbohydrates involves a process that depletes vital nutrients from the original grain.

REMEMBER..REFINED GRAINS? Where does the fat go that is removed from

the WHOLE grain?

TRANS FATSThe end of the trans fat era arrived once the work of Dutch researchers came out (Mensink, B.P et al., 1990. NEJM, Aug 16; 323(7) 439-445)

They found that consuming trans fats increased LDL (Low Density Lipoprotein or ‘bad’ cholesterol) and lowered HDL (High Density Lipoprotein or ‘good' cholesterol’). A 2% increase in trans fat consumption would increase CVD risk by 23%…eventually trans fats were being banned far and wide.

Once fat was recognised to be more than just saturated versus unsaturated studies have shown that high dietary fat intake IS NOT harmful.

THE TRUTH ON FATS- 10 year study found a protective effect of saturated fat on stroke risk (Kagan, A et al., 1985 Dietary

and other risk factors for stroke in Hawaiin Japanese men. Stroke. May-Jun 16 (3) p390-396)

- A twenty year follow up Framingham study showed margarine consumption was associated with more heart attacks by contrast eating butter was associated with fewer heart attacks (Gillman et al., 1997. Margarine intake and subsequent heart disease in men. Epidemiology. Mar 8 (2) p144-149, Mozaffarian et al., 2004. Dietary fats, carbohydrate and progression of coronary atherosclerosis in postmenopausal women. Am.J.Clin Nutr. Nov 80 (5) p1175-1184)

- Those eating the most saturated fat hd the least strokes but PUFs (vegetables oils) were not beneficial. Monounsaturated fats (olive oil) were also protective against stroke, an ongoing finding over the decades. (Gillman et al., 1997. Inverse association of dietary fat with development of ischemic stoke in men. JAMA. Dec 278 (24): 2145-2150.

OMEGA 6s During this saturated fat fear-mongering time, more omega 6 fats were being consumed.

Omega 6 fats are a family of PUFs that are converted to highly inflammatory mediators/chemicals in the body called EICOSANOIDS. At this time the massive increase in the consumption of omega 6s (vegetable oils) resulted in an increase in health issues.

Technological advances where tonnes of corn can be processed to obtain corn oil has resulted in an over consumption of omega 6

- Omega 3 fats are another family of PUFs and are mainly ANTI-INFLAMMATORY.

- Omega 3 fats reduce the potential of blood clotting and are protective against heart disease

- Low rates of heart disease has been found in the fish eating populations such as the Inuits.

- The balance between the omega 6 and omega 3 is key. The ideal ratio is about 5:1 of omega 6:omega 3.

OMEGA 3s

STRUCTURE OF OMEGA 3 AND OMEGA 6 FATTY ACIDS

OMEGA 6s • Walnut• Sunflower• Safflower• Sesame• Brazil nuts• Cashew nuts• Pumpin seeds• Soya beans• Flax• Hemp• Olive oil• Wild meat• Eggs

OMEGA 3s• Walnut• Flax• Pine nuts• Sesame seeds• Pumpin seeds• Soya beans• Green leafy vegetables• Legumes • Hemp• Eggs• Fish• Algae

COMPARISON OF DIETARY FATS

Function of Fats

Fuel as well as protein sparing and storage of energyENERGY (9 calories per gram)

Protection of the internal organsPROTECTION

DIGESTION, ABSORPTION AND ASSIMILATION OF FAT SOLUBLE VITAMINS

VITAMINS, A, D, E AND K

Cells and MITOCHONDRIAL CELL MEMBRANE

Feeling satisfied after a mealSATIETY

Ç

Ç

Ç

Ç EicosanoidsCELLULAR METABOLIC REGULATOR

AcetylCoA

FAT AS FUEL: KETOSIS

• KETOGENIC DIET- POPULAR, AMAZING RESULTS AND USED IN VARIOUS HOSPITALS IN USA AND UK FOR THOSE WITH EPILEPSY

• USING FAT AS FUEL WITHOUT THE GLUCOSE FROM CARBOHYDRATES• MEANS REDUCED CONSUMPTION OF CERTAIN CARBOHYDRATES• KETONE BODIES; SUBSTANCE PRODUCED DURING FAT BURNING. • KETONES FUEL THE BRAIN WHEN GLUCOSE IS IN SHORTAGE• BURNING FAT INSTEAD OF GLUCOSE• BODY FAT IS MAINLY COMPOSED OF TRIGLYCERIDES; ONE GLYCEROL

BACKBONE AND 3 FATTY ACIDS• FATTY ACIDS USED BY MOST OF THE BODY ORGANS, INCL. LIVER, KIDNEY,

HEART AND MUSCLES• INNER PART OF THE KIDNEY OR RED BLOOD CELLS ARE NOT ABLE TO USE FAT• CLEVERLY LIVER CONVERTS THE GLYCEROL OF THE TRIGLYCERIDE PORTION

TO GLUCOSE• BRAIN CANNOT USE FATTY ACIDS BUT KETONE BODIES PRODUCED DURING

FAT BURNING FEED THE BRAIN, WHICH SUPPLY UP TO 75% OF IT’S ENERGY• ALTHOUGH BRAIN STILL REQUIRES GLUCOSE, IT IS PROVIDED BY THE

GLYCEROL, WE DO NOT NEED TO CONSUME GLUCOSE

KETONES STRUCTURE OF A TRIGLYCERIDE

WE CAN MANUFACTURE THE GLUCOSE OUR BODY REQUIRES ENTIRELY FROM BODY FAT.

BARIATRIC SURGERY IS BASICALLY ENFORCED FASTING BUT WITH POSSIBLE SCARRING WHICH CAN NARROW THE OESOPHAGUS

MEAL PLANNING

- HIGH GI MEAL- LOW GI MEAL- KETO MEAL

- WEIGHT WATCHERS MEAL- LOW FAT MEAL

- PALEO

THREE MACRONUTRIENTS

THANK YOU!