acs conference 2013
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ACS Conference 2013. Babs Hogan, M.Ed. ACSM Certified Health & Fitness Specialist Certified Wellness Coach Kinesiologist (Texas A&M and UT Tyler) Book Author and Freelance Writer Food Revolution Ambassador. We have interesting connections…. We both lift weights. We have a purpose for whey. - PowerPoint PPT PresentationTRANSCRIPT
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Babs Hogan, M.Ed.
ACSM Certified Health & Fitness Specialist Certified Wellness CoachKinesiologist (Texas A&M and UT Tyler)Book Author and Freelance WriterFood Revolution Ambassador
ACS Conference 2013ACS Conference 2013
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We have interestingconnections…We have interestingconnections…
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We both lift weights
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We have a purposefor whey.We have a purposefor whey.
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We both have a heightened sense of smell.We both have a heightened sense of smell.
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We need calciumWe need calcium
1. Humans absorb only 30% of calcium in food (R1)2. Dairy sources are best3. Pasteurization reduces b.v.4. Cheese is the best source when milk is
unpasteurized
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Calcium bioavailability
• Humans absorb only 30% of calcium in food (R1: NIH)
• Bioavailability ratingsCow’s milk = 30-35%Cheddar = 32%Yogurt = 32 %Spinach = 5 %
(R2: www.dairynutrition.ca)
BioavailabilityBioavailability
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Cheese!
What’s the ultimate diet food?What’s the ultimate diet food?
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2/3 of Americans consider themselves overweight
Customer’s perspective:
25% of men are dieting 32% of women are dieting
Are cheese customers interested in weight loss?Are cheese customers interested in weight loss?
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Cheese is satisfyingCheese is satisfying
Dietary fat triggers the release of hormones that create a sense of fullness
1. Leptin & Cholesystokinin2. Fat in cheese moderates appetite3. Leptin is found in fat cells4. Cholesystokinin is found in small intestine5. The brain gets the message to stop eating
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Cheese slows glucose uptakeCheese slows glucose uptake
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Don’t go on a hunger strikeDon’t go on a hunger strike
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Cheese is complete proteinCheese is complete protein
Many types of cheese contain the fullcomplement of amino acids.
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Relevant food trendsRelevant food trends
Green shows butter; red shows salad oil
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Sources of linoleic acid (LA) (A) and α-linolenic acid (ALA) (B) between 1909 and 1999Sources of linoleic acid (LA) (A) and α-linolenic acid (ALA) (B) between 1909 and 1999
Blasbalg T L et al. Am J Clin Nutr 2011;93:950-962
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Whole milk vs. Low fat milkWhole milk vs. Low fat milk
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Cheese & disease risk factorsCheese & disease risk factors
Cheese is erroneously associated with many chronic diseasesand illnesses because it is high in saturated fat, sodium,cholesterol, and calories. The most common are:
1. CVD2. Obesity3. Diabetes: 2012 research revealed an inverse relationship with
cheese, yogurt and Type 2 diabetes. Cheese intake does not cause diabetes!(R6 AJCN)
4. Since the 80’s, diabetes has increased by 167%.(CDC)
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Dietary cholesterol and CVDDietary cholesterol and CVD
• Cholesterol levels have been linked to cardiovascular disease for 50 years, but many experts disagree.
(Sinatra, Lustig, Weil, Taubes, Pollan)
• Atherosclerosis is only one type and is known as clogged arteries. We will focus on this type.
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Does dietary cholesterol clog arteries? These studies say NODoes dietary cholesterol clog arteries? These studies say NO
• British Medical Journal, Feb 2013 (R14)
• Advances in Nutrition, May, 2013 (R19)
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Real causes of CVDReal causes of CVD
Cardiologist Stephen Sinatra, M.D.– Inflammation– Oxidation– Stress– Carbohydrates and sugar
(R9)
Notice something missing on this list?
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Saturated fatsSaturated fats
For decades, the mantra was
Avoid animal fats and high-fat dairy.
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Cheese is high in saturated fat, but…Cheese is high in saturated fat, but…• A review of 21 studies that observed 347,747
subjects for up to 23 years showed no evidence that dietary fat is associated with an increased risk of CVD.
(R13: AJCN March 2010)
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“The great diet-heart scam is the greatest scientific deception of our time."
George Mann, MD (R 16)
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Quote from Walter Willett, MD
"If Americans could eliminate sugary beverages, potatoes, white bread, pasta, white rice and sugary snacks, we would wipe out almost all the problems we have with weight and diabetes and other metabolic diseases."
Finally, a simple message to share…“Fat is not the problem.” (R 18)
Dr. Willett is the Chairman of the Dept of Nutrition at the Harvard School of Public Health
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Quotes from expertsQuotes from experts
“The number one dietary contributor to heart disease is sugar.”
Stephen Sinatra, MD, Great Cholesterol Myth, 2012
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“The scientific evidence, honestly evaluated, does not support the assertion that ‘artery-clogging’ saturated fats cause heart disease.”
Mary Enig, Ph.D. (R 17)
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• Saturated• Monounsaturated • Polyunsaturated (Omega 3 & Omega 6)• Trans-fats
Fatty AcidsFatty Acids
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Trans-fatty acidsTrans-fatty acids
SOURCES:o Natural: From ruminant animals: meat, milk, cheese,
yogurt, butter, etc.o Unnatural: Man-made, hydrogenated oil, found in
most of our processed foodso Consensus: Factory-made trans-fats are
BAD…really bad.
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Essential Fatty Acids Sources Essential Fatty Acids Sources
(Linoleic acid) Omega 6
• Safflower, corn, cottonseed, sunflower, and mixed veg oil
(α-Linolenic acid) Omega 3• Cold water fish, fortified eggs, grass-fed
animals, flax seed, walnuts, and cheese
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Both are needed for cellularmembrane functionBoth are needed for cellularmembrane function
Omega 6 1. American diet has too
much2. High amounts tend to
overpower Omega 33. Dilutes the Omega 3
effect
4. Associated with increased inflammation
5. Found in highly processed foods
6. Out of balance
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Essential Fatty Acids (Polyunsaturates)Essential Fatty Acids (Polyunsaturates)
• The body can synthesize all of the essential fatty acids except for two:
1. Linoleic acid (Omega 6)2. α-Linolenic acid (Omega 3)
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Omega 3 benefitsOmega 3 benefits
Adequate intake reduces:1. Inflammation2. Angina (pain in chest)3. Risk of sudden cardiac death Adequate intake improves:1. Blood pressure2. Brain function, especially after age 453. Fat burning process (R: The Omega-3 Effect, slide 36)
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Grass-fed animals (GFA)Grass-fed animals (GFA)• Omega 3s are formed in the chloroplasts of green
leaves & algae• Pastures containing 20% of red clover produce more
CLA (Conjugated Linoleic Acid)________________________________• Tell your customers that meat & dairy products from
GFA have up to 5x more CLAs than non-grass fed animals.
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Your customers need this messageYour customers need this message
1. CLA rich foods are protective against heart disease. People with the highest levels of CLA had a 50% lower risk of CVD. American Journal Clinical Nutrition 2010
2. CLA – rich foods helps fight cancer
4. CLAs are NOT found in non-fat dairy products. (And not in pill-form)
5. Natural CLAs helps reduce body fat.
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Greener pastures for butter loversGreener pastures for butter lovers
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Folks, we’ve been fooled!Folks, we’ve been fooled!
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There’s always a new storyThere’s always a new story
The first sentence of thearticle stirs the pot:“…much of the wholesome-foodie canonis fantasy, and as a solutionto the national obesity epidemic, is a dead end.”David Freedman, July/August 2013 issue
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The UDDER truthThe UDDER truth
• M = message• M = mootrition• Cheese is good MOOtrition.
• After all, it is a Nearer to Perfect food!
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For references & further readingFor references & further reading
Babs Hogan’s websites:www.healthy-cheese.com
Texas Cheese Tour videos:www.texascheesetour.com/videos
Email: [email protected]