How much food does it take to kill us?

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When will the bureaucrats and politicians wake up – may be after the next election or the one after that of the one after that ….

The USA produces 3800 calories of food per day for the population.

That’s on the increase over time. You can discuss what the average requirement is with women generally being less than men but let’s be ‘generous’ and say 2000 calories per person on average. The slide refers to 2200 – 2500 but I think that’s too high.

That leaves a massive 1600 calories of food excess – temptation – availability – wastage that plays a role in the obesity epidemic in the USA and is likely to be similar here in Australia.

That figure has apparently gone up since the introduction of super-sized meals. It is association evidence only and it is likely that sugar consumption increased in the same time frame. All processed food product consumption has done the same.

The USA has 100 million people now eligible for weight loss surgery. That’s 100 million people in a population of about 320 million. That is just so completely unsustainable and unfathomable.

My maths puts that at $1 trillion dollars of surgery to sort it out. That’s never going to happen so let’s get back to what costs nothing in comparison. JERF –just eating real food.

Throw in a few hundred thousand preventable deaths from weight related issues. And this is a disaster right now. No need to work out what the prognosis is from here on.

Cutting back on sugar, refined carbs and polyunsaturated oils is another no brainer.

Time to take some not so extreme measures and eat real food. JERF LCHF

These figures were presented last week by Dr Ashish Sinha of the University College of Medicine in Philadelphia at the 2015 American Society of Anesthesiologists in San Diego.  Thanks Michael for sending them on and thinking of me.

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Recharging batteries with ‘Great Minds’ discussing ideas and concepts.


A day of talks and conversations can be full on but it recharges our batteries as speakers.

One of the best things about meetings such as last weekend’s Brisbane Low Carb Down Under meeting is the opportunity to catch up with old friends and make new ones

I caught up with many people in Brisbane and their stories of how LCHF has changed their lives. I heard about weight loss, control of their cancers, improvement in autoimmune processes, control of diabetes to allow ‘normal’ lives and life expectancy as well as a general buzz in the air.

The general feel was of healthy or healthier people there for more information and to spread the message of LCHF. Real people at the grass roots trying to make a difference.

This was in stark contrast to the food industry sponsored event that I witnessed on the Friday before in Sydney at the ILSI – “Sugar in the diet: Is there a sweet spot?” meeting. I found the day quite disturbing and the presentations aside from Professor Luc Tappy pretty well devoid of science and statistical analysis.

The comments I heard from the speakers about Professor Robert Lustig MD , Chef Pete Evans, Sarah Wilson and Damon Gameau That Sugar Film were derogatory and almost juvenile.

The fact that a whole lecture was effectively allocated to the media presence of cutting back on sugar makes the ‘self-proclaimed’ experts and food industry look worried. The personal character assassinations were pretty low and unsubstantiated. The clapping and occasional cheers from the audience left me with concerns. I have spoken with another person who attended the meeting whom made similar observations.

If this is the ‘opposition’ to the truth behind sugar, then their arguments are pretty thin on the ground.

Brisbane was a contrast. No one was bagging out individuals. No one was making malicious comments about peak bodies. There were still comments about why advisory bodies are still ignoring LCHF but they had a tone of incredulity rather than vindictiveness.

The more I go down this path of LCHF the happier I am and the more I want to distance myself from the food industry. Seems obvious.

Is Fruit Good or Bad for You?

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Fruit has been ‘advertised’ to us as being good for us.

It is marketed accordingly to us in nature and by the food industry.

Is it really good for us or are we just succumbing to fruit and the food industry for their benefit, not ours?

How much of the goodness have we been told to believe?

Green leafy vegetables smash fruit gram for gram for fibre, nutrients, minerals and vitamins without the sugar! And they are available all year round.

Listen with an open mind and make your own conclusion. The fruitarians are not going to be happy. I am just presenting the science. See how you go.

This talk was my side of a 2015 Science Week debate for the Royal Australian Chemical Institute.

 

Banning sugary drinks from schools is not a nanny state.

10 years of sugar free in this Auckland school from the lowest socioeconomic level has transformed it. It is an inspiring story.

“Like many school tuckshops, sadly, financial profit was prioritised over children’s well-being and we wondered why we had learning and behavioural problems.”

I was appalled, once again, on the weekend to see that the Tasmanian Health Minister was saying that going sugar free is a nanny state thing to do. The NSW government introduced that nanny state mentality in 2006. I wonder if he was aware of that.

http://healthy-kids.com.au/…/…/12/SugarsweetendDrinksBan.pdf

Quotes from Susan Dunlop, Principal of Yendarra Primary School at the FIZZ Symposium in New Zealand.

New Zealand are so far ahead of us in this. A bit like the Rugby Union frown emoticon

“Our kids were either to hyper or too lethargic to learn.

Our plan was to get our children to replace sugary drinks with water.

The effects of drinking water were immediate. A transformation occurred virtually overnight.

Our kids were happier and more settled both in the classroom and the playground.

By going water only we had made our first step in our children’s well-being.

The children were changing their parents and grandparents drinking habits, and the wider community.

What parent wants to outlive their child?

Effective teachers have a huge influence on the children they teach.

Schools have a moral responsibility to teach about eating food and health and teach it well.

With all the propaganda hitting our children we have to teach them about what is real food.

We have few if any behavioural problems.

We have discovered that a local change can create a tsunami of change. Whoever you represent today, be bold with your convictions on drinking water and eating well.

Just do it.”

https://youtu.be/FrO0pFH73nY

LCHF wins Rugby World Cup

Gary Fettke No Fructose's photo.

I was in the enviable position overnight of backing a winner in the World Cup Rugby final.

Either Australia was going to win and my born patriotism was intact or New Zealand was going to win and my adopted patriotism of Low Carb Healthy Fat was going to win out.

It was only yesterday that Prof Grant Schofield from Auckland told me about the All Blacks eating lifestyle. If only I could have gotten to a betting shop.
Sorry for the Wallabies but,on that LCHF news, the final was a foregone conclusion.

The Kiwis continue to punch above their weight population wise in rugby and cricket World Cup finals. The interesting thing is how both teams have adopted LCHF in recent times. Coincidence, chemistry or confidence building?

I am not certain what their net ballers are eating. Maybe that’s for another day.

We will be over in NZ in the next few weeks. I should be able to find some bacon and eggs 😎

Cover story in this weekends “Tasweekend” – Fats and Figures

Our ‘official’ eating advice is not the solution to the obesity epidemic, it’s part of the problem.

We are starting to be listened to. I was recently interviewed for this article and all I can do is let the community know that there are options available if you want to choose health – and Low Carb Healthy Fat living is worth considering.

All you can do is lead people to water and they can decide if they want to try it. The time may not be right now for them, but it may be tomorrow.

My ongoing concern is that the community are being told that cutting sugar and carbs way down and eating meat are dangerous. I heard that yesterday again from food industry speakers. That saddens and frustrates me at the same time.

There are options that people can choose from.

https://www.facebook.com/393958287365295/photos/a.407869679307489.94446.393958287365295/914260008668451/?type=3

Queen Elizabeth II is the longest reigning monarchy and still looks amazing!

The Queen toasts President of Mexico Enrique Pena Nieto during a state banquet at Buckingham Palace 

Low Carbohydrate and Healthy Fat living in action.

According to her personal chef she has eaten the same way for 63 years … The Queen eats seasonal food, plenty of butter and cream and grilled chicken lunches to stay slim. She is ‘starch free’ – no potatoes, rice, pasta or bread!!

The Queen ‘eats to live’.

Her mental clarity, her skin and her mobility certainly suggests there are benefits to a very low sugar and processed food diet, that is lower carbohydrate, lots of vegetables, seasonal fruits and healthy natural fats.

Inspiring ??

http://www.dailymail.co.uk/femail/food/article-3229066/What-Queen-eats-Royal-chef-Darren-McGrady-food-palace-kitchen.html#ixzz3lPcMtFHh

https://www.facebook.com/permalink.php?story_fbid=892607344167051&id=393958287365295

How wrong is the advice for people with Diabetes?

How far wrong is the advice from Diabetes Australia and The Dietitians Association of Australia when it comes to managing Diabetes?

“suggest people have from 45%, and up to 65%, of their total energy intake from carbohydrate foods.”

“Accredited Practising Dietitians are the recommended providers for all aspects of the
nutrition management of people with diabetes.”

$10000 Cash prize for anyone that can explain to me how eating a saturated fat can give you cardiovascular disease.

The polyunsaturated fats and oils that are found in substances like margarine, seed and vegetable oils have multiple double bonds within them. That gives them flexibility, particularly at cool temperatures.

That’s great if you are a plant but in us those double bonds are points of weakness, allowing oxidation top occur and that is INFLAMMATORY.

That inflammatory polyunsaturated material ends up in the blood vessel walls of every organ in the body and becomes a critical part of our cell and mitochondrial membranes.

We end up being just one inflammatory body and that equals modern disease, not just cardiovascular disease.

Saturated fats like those found in high amounts in butter, lard and coconut oil just don’t have those double bonds, therefore there is nothing to oxidise, nothing to get inflamed. End of story from a biochemical aspect as far as I am concerned.

So use that margarine for what it was originally intended – a lubricant for engines, not for spreading around your friends and family.

The bigger picture of food and inflammation at http://www.nofructose.com/…/nutritional-model-of-modern-di…/

https://www.facebook.com/393958287365295/photos/a.407869679307489.94446.393958287365295/908600545901064/?type=3