They discussed food entrepreneurship & positioning healthier options within an otherwise desolate industrial food landscape. What is fascinating to me is that entrepreneurs in this space need to think carefully about positioning because fat is still demonized in the food world, despite the fact that international experts have agreed that this era is over. (see: Photo Friday: Narrative Art and Exploding Myths in the era of Diabetes Reversal)
Thanks for quoting me in this piece mentioned below, Portland Press Herald (@PressHerald).
I agree with the sentiments of the artists (Charlie_Craggs) starting this movement – Emoji is (has become) more than just a character set. Inclusion and exclusions of significant parts of society can be reflective of bias:
“Emojis are a way for the world to connect and trans people shouldn’t be left out of the conversation,” the group said. “Unicode granted the lobster emoji proposal, which argued that people suffered ‘frustration and confusion’ at having to use a shrimp or crab emoji instead of a lobster. Imagine if that was your gender. Surely we deserve the same rights you have afforded crustaceans?”
And, it’s great that the orginators of the lobster emoji campaign also support inclusion:
“Lobster is for everyone,” the Cape Elizabeth native said by email. “So until Unicode does right by the trans community, we fully support using the lobster emoji to advocate for their right to be represented.”
My quotes are accurate; as a physician, humanist, person working to help the 🌎 learn to ❤️ better, they are an extension of what I say, which is, equality equals health, visibility equals life.
Comments welcome and here’s a video from the campaign. Feel free to review the proposal itself to Unicode, from which we continue to be met with silence.
Health and sustainability are inextricably linked. Sick humans on a healthy planet are not more sustainable than healthy humans on a sick planet.
I applaud WeWork’s (@WeWork) commitment to the environment. Climate Change is a threat to human health.
At the same time that meat is not being catered for corporate events, there are copious quantities of insulinogenic and diabetogenic foods served and promoted within the premises. From a science perspective, the carbon emissions from agriculture in the United States are 10% of the total.
This is a study done using data from Kaiser Permanente, performed by the Kaiser Permanente Center for Health Research (@KPCHR), looking at the relationship between triglyceride levels and cardiovascular disease in a group of patients who had their LDL’s controlled (values of 40 to 100 mg/dl). H/T @MacroFour for the link.
The researchers found a significant association between higher triglyceride levels and CVD events, even with LDL’s controlled.
I had some additional questions/comments based on the study:
Impressive insulin resistance patterns in the study group
This was touched on a little
Patients in the high TG group (n = 2702) were significantly different from patients in the normal TG group (n = 14,481); they were younger and more likely to be white or Hispanic, to smoke, to have lower HDL-C levels, and to have a higher prevalence of diabetes and CKD (Table 1).
Indeed, the average HDL in the high TG group was 40 mg/dl, average TG 243 mg/dl. In single human, that would be a ratio of 6.1, very (very) indicative of insulin resistance.
It must be noted that 50% of the high TG group had a diagnosis of diabetes at baseline (vs. 38% in the nor-mal TG group), a variable we controlled for in our multivariate analysis.
No mention of nutrition
The authors mention currently underway drug trials to manipulate triglyceride levels, but do not mention how triglyceride levels are modulated by diet. This makes parts of the analysis very difficult to understand for me, because of established patterns of TG/HDL that occur with different dietary patterns.
The paper contributes to the idea that lipids are much more relevant as a pattern than as a single matter. The question I have is whether each marker should be treated reductionistically as something to be reduced by single interventions.
This work offers a very useful perspective in an unbiased way (no conflicts except for Diego Santini representing the Vegan Society Switzerland)
respecting the diversity of humans who choose vegan (and vegetarian) diets – Overwhelming majority choose for ethical reasons (only 18%-35% for health) with impacts on food choices (non-health choosers may not make healthier food choices)
Need to take nutrient deficiencies into account and supplement, not all vegans do this – “The data show however that this ideal well-planned diet is not always followed”
Studies have tons of limitations about health impacts pro/con – lots of data in here ranging from all-cause mortality to mental illness. All are worthy of dialogue.
Vegan diets not recommended for pregnant women, toddlers, children, or adolescents
Impact on environment not in scope – so this is about people, not planet (again, only one side of the equation, health is more inclusive in my opinion)
This was bound to happen, and h/t Zoe Harcombe (@ZoeHarcombe) to alerting us to this new study looking at the measurements coming from continuous glucose monitors in a 30-57 subjects all various states of metabolic health.
New technology shows early signs of metabolic unhealth
There are some foods that result in elevated glucose in the majority of adults. A standardized meal of cornflakes and milk caused glucose elevation in the prediabetic range (>140 mg/dl) in 80% of individuals in our study. It is plausible that these commonly eaten foods might be adverse for the health of the majority of adults in the world population.Hall H, Perelman D, Breschi A, Limcaoco P, Kellogg R, McLaughlin T, et al. Glucotypes reveal new patterns of glucose dysregulation. 2018; Available from: doi.org/10.1371/journal.pbio.2005143 (used under Creative Commons license)
…severe glucose variability was present in 25% of normoglycemic individuals, and within this subgroup, glucose reached prediabetic or diabetic glucose levels 15% and 2% of the time, respectively.Hall H, Perelman D, Breschi A, Limcaoco P, Kellogg R, McLaughlin T, et al. Glucotypes reveal new patterns of glucose dysregulation. 2018; Available from: doi.org/10.1371/journal.pbio.2005143 (used under Creative Commons license)
As a reminder, In 1990, 2.52% of the U.S. population had diabetes. It’s now 9.4%, 12% of adults. It’s estimated that 25% of adults will have diabetes in the US by 2030, 33% by 2050. Prediabetes converts to type 2 diabetes with an annual rate of approximately 10%. 55% of Californians now have some level of insulin resistance.
Curious statement about the American Diabetes Association – favoring a low carb approach?
The authors made this statement which most people in this space would find curious (i.e. incorrect)
Zeevi and colleagues found that the postmeal glucose response to identical foods varies across individuals . This is an important finding, given that the American Diabetes Association (ADA) dietary recommendations are based mainly on reduction of carbohydrate content…Hall H, Perelman D, Breschi A, Limcaoco P, Kellogg R, McLaughlin T, et al. Glucotypes reveal new patterns of glucose dysregulation. 2018; Available from: doi.org/10.1371/journal.pbio.2005143 (used under Creative Commons license)
As Mark Cucuzzella, MD, a family medicine specialist at West Virginia University School of Medicine points out, there’s no mention of lowering carbohydrates whatsoever on this website:
The same goes for the current (2018) ADA Standards of Care.
Here’s what is mentioned on the website linked above:
Believe it or not, salads CAN be delicious. Look up interesting ways to prepare them and other vegetables, and aim to eat at least one at dinner every night. Low-fat doesn’t have to be low on flavor. So try to cook in these ways: roast, broil, grill, steam or bake — instead of deep-frying or pan-frying. Reading food labels is so important. The more you know about what goes into your food, the better decisions you’ll be able to make. Also, try and cut down on foods with saturated fat or trans-fat, and hydrogenated fat or partially hydrogenated fat. Check labels to help you make healthy choices. Choose foods with less sodium than your usual choices.
Here’s Mark’s presentation, it’s worth a listen in terms of doing things to improve the health of people and communities we serve. H/T Jeffry Gerber, MD (@JeffreyGerberMD)
Hall H, Perelman D, Breschi A, Limcaoco P, Kellogg R, McLaughlin T, et al. Glucotypes reveal new patterns of glucose dysregulation. 2018; Available from: doi.org/10.1371/journal.pbio.2005143 (used under Creative Commons license)
Steak has more unsaturated fat than saturated fat (70% unsaturated per 100g), comparable to salmon (76% unsaturated per 100g) + most of the saturated fat in the American diet comes from processed food.
A linkage between saturated fat and CVD does not exist. The ability to reverse diabetes does exist. Watch below as international experts both confirm this and lament our inability to admit it (quote above)
I’m practicing food photography
Thank you to the people taking control of their health and life destinies for asking the questions that get us these answers, in this case Richard Morris (@2KetoDudes)
#Food4Thought18 “Ultra processed foods were just too much of a good thing” hmm. That’s a charitable view of what happened to humans all over the 🌎 🧐😢
#Food4Thought18 Boom. Walter Willett @HSPHnutrition lowers the curtains on the low fat diet. As @zoeharcombe showed, Evidence didn't support it, long term impacts weren't understood. Wish we would have known sooner…