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ACS Conference 2013

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.

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ACS Conference 2013

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  1. ACS Conference 2013 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

  2. We have interestingconnections… We both lift weights

  3. We have a purposefor whey.

  4. We both have a heightened sense of smell.

  5. We need calcium • Humans absorb only 30% of calcium in food (R1) • Dairy sources are best • Pasteurization reduces b.v. • Cheese is the best source when milk is unpasteurized

  6. Bioavailability Calcium bioavailability • Humans absorb only 30% of calcium in food (R1: NIH) • Bioavailability ratings Cow’s milk = 30-35% Cheddar = 32% Yogurt = 32 % Spinach = 5 % (R2: www.dairynutrition.ca)

  7. What’s the ultimate diet food? Cheese!

  8. Are cheese customers interested in weight loss? 2/3 of Americans consider themselves overweightCustomer’s perspective: 25% of men are dieting 32% of women are dieting

  9. Cheese is satisfying Dietary fat triggers the release of hormones that create a sense of fullness Leptin & Cholesystokinin Fat in cheese moderates appetite3. Leptin is found in fat cells Cholesystokinin is found in small intestine 5. The brain gets the message to stop eating

  10. Cheese slows glucose uptake

  11. Don’t go on a hunger strike

  12. Cheese is complete protein Many types of cheese contain the full complement of amino acids.

  13. Relevant food trends Green shows butter; redshows salad oil

  14. Sources of linoleic acid (LA) (A) and α-linolenic acid (ALA) (B) between 1909 and 1999 Blasbalg T L et al. Am J ClinNutr 2011;93:950-962

  15. Whole milk vs. Low fat milk

  16. Cheese & disease risk factors Cheese is erroneously associated with many chronic diseases and illnesses because it is high in saturated fat, sodium, cholesterol, and calories. The most common are: • CVD • Obesity • Diabetes: 2012 research revealed an inverserelationship 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)

  17. Dietary 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.

  18. Does dietary cholesterol clog arteries? These studies say NO • British Medical Journal, Feb 2013 (R14) • Advances in Nutrition, May, 2013 (R19)

  19. Real causes of CVD Cardiologist Stephen Sinatra, M.D. • Inflammation • Oxidation • Stress • Carbohydrates and sugar(R9) Notice something missing on this list?

  20. Saturated fats For decades, the mantra was Avoid animal fats and high-fat dairy.

  21. 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)

  22. “The great diet-heart scam is the greatest scientific deception of our time." George Mann, MD (R 16)

  23. 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

  24. Quotes from experts “The number one dietary contributor to heart disease is sugar.”Stephen Sinatra, MD, Great Cholesterol Myth, 2012

  25. “The scientific evidence, honestly evaluated, does not support the assertion that ‘artery-clogging’ saturated fats cause heart disease.” Mary Enig, Ph.D. (R 17)

  26. Fatty Acids • Saturated • Monounsaturated • Polyunsaturated (Omega 3 & Omega 6) • Trans-fats

  27. Trans-fatty acids SOURCES: • Natural: From ruminant animals: meat, milk, cheese, yogurt, butter, etc. • Unnatural: Man-made, hydrogenated oil, found in most of our processed foods • Consensus: Factory-made trans-fats areBAD…really bad.

  28. 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

  29. Both are needed for cellularmembrane function 4. Associated with increased inflammation 5. Found in highly processed foods 6. Out of balance Omega 6 • American diet has too much • High amounts tend to overpower Omega 3 • Dilutes the Omega 3 effect

  30. Essential Fatty Acids (Polyunsaturates) • The body can synthesize all of the essential fatty acids except for two: • Linoleic acid (Omega 6) • α-Linolenic acid(Omega 3)

  31. Omega 3 benefits • Adequate intake reduces: • Inflammation • Angina (pain in chest) • Risk of sudden cardiac death • Adequate intake improves: • Blood pressure • Brain function, especially after age 45 3. Fat burning process (R: The Omega-3 Effect, slide 36)

  32. 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.

  33. Your customers need this message • 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 • CLA – rich foods helps fight cancer • CLAs are NOT found in non-fat dairy products. (And not in pill-form) 5. Natural CLAs helps reduce body fat.

  34. Greener pastures for butter lovers

  35. Folks, we’ve been fooled!

  36. There’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

  37. The UDDER truth • M = message • M = mootrition • Cheese is good MOOtrition. • After all, it is a Nearer to Perfect food!

  38. For references & further reading Babs Hogan’s websites: www.healthy-cheese.com Texas Cheese Tour videos: www.texascheesetour.com/videos Email: babshealthcoach@gmail.com

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