Researchers presenting at the 2016 United European Gastroenterology conference have identified a group of non-gluten proteins that can trigger symptoms of asthma, multiple sclerosis, chronic pain, and more.
Gluten-free diets began as a necessity for people with celiac disease, in which violent immune reactions to wheat can cause intestinal damage, widespread inflammation, and trouble absorbing nutrients. Then the food and diet industries caught on, and suddenly a gluten-free diet was being touted as the way to lose weight, flush “toxins,” and improve everything from mental clarity to libido. An Us-Against-Them narrative emerged in the media, pitting people with an autoimmune condition against all the fools pointlessly avoiding wheat.
This bizarre, invented binary initially overlooked a third group of gluten-free eaters: people without celiac disease who still felt that wheat made them sick. Then that group began to grow and became harder to ignore—but rather than being taken seriously about their health, these folks were classed as a subtype of fool. “You’re either allergic to gluten or you’re just being a diva,” the argument went.
Is the Dietitians Association of Australia (DAA) in bed with Big Food? It’s nearly two years since US public health lawyer Michele Simon first raised the question. She worded it slightly differently at the time. Her answer was an unequivocal “yes” in And Now A Word From Our Sponsors in February 2015. But has anything changed in the interim?
DAA says that it is not in bed with Big Food now and never has been. It claims that its sponsors – “partners”, it prefers to call them – have no influence on the advice it dishes out. It also claims to take “great care to guard against conflict of interest”.
Its critics say otherwise. They say that DAA is heavily conflicted and has been for decades. Critics also say that DAA is little more than a front for the food industry. Read on and make up your own mind.
DAA calls itself the country’s “peak nutrition body”. That’s wishful thinking, say critics. What is clear is that it is a voluntary association of nutrition professionals, with branches in each state and territory and around 6,200 members. Thus, it is relatively small yet extraordinarily influential.
I used to think excess weight was caused by eating too much and/or not exercising enough. “There was no one overweight on the Burma Railway,” I’d quip. Not any more.
When overweight people said “it’s my metabolism” or “I am big-boned”, I’d dismiss it as an excuse for gluttony and laziness. Not any more.
The myth that obesity is caused by overeating, especially a diet high in fats, is one perpetuated by the sugar industry and the “research” this industry has funded over the decades.
The sugar industry also perpetuated the myths that obesity causes diabetes; that diets high in saturated fats, high cholesterol and overeating generally cause heart disease; and that excess salt causes hypertension (high blood pressure). Anything, in short, to steer attention away from the real cause of these four maladies: sugar.
You don’t have to love dogs to appreciate the brilliance of this book on canine obesity, but it helps. It makes it easier to see why Dogs, Dog Food, and Dogma really is a riveting read. One reason is the subtitle: The Silent Epidemic Killing America’s Dogs and the New Science That Could Save Your Best Friend’s Life.
It reveals the bare bones of the raison d’etre: evidence-based solutions to the epidemic of canine obesity.
Another reason is that this book isn’t just about canine obesity. It’s also about another global epidemic: of human adipose tissue. That’s the medical profession’s euphemism for excess fat. This book looks at why obesity shortens lives, whether canine or human. And why even moderate obesity in dogs is more dangerous for them than smoking is in humans.
Get Slim the Pathé Way. “Want to Slim then Eat Fat”. Interesting film from 1958 that shows Dr Atkins wasn’t the originator of the ‘fat’ diet. It also shows that the human race especially women have always tried to control their weight through diet. Cut down the carbs and sugar says Pathé!
Starchy foods are the main sources of carbohydrates; however, there is limited information on their metabolic impact. Therefore, we assessed the association between carbohydrates from starchy foods (Carb-S) intakes and the metabolic disorders of metabolic syndrome (MetS) and hyperlipidemia. In this study, 4,154 participants from Northern China were followed up for 4.2 years. Carb-S included rice, refined wheat, tubers, and their products. Multivariable regression models were used to calculate risk ratios (RRs) for MetS and hyperlipidemia from Carb-S, total carbohydrates, and carbohydrates from other food sources (Carb-O). Receiver operating characteristic analysis was used to determine a Carb-S cut-off value. High total carbohydrate intake was associated with increased risks of MetS (RR: 2.24, 95% CI: 1.00–5.03) and hyperlipidemia (RR: 3.05, 95% CI: 1.25–7.45), compared with the first quartile. High Carb-S intake (fourth quartile) was significantly associated with MetS (RR: 1.48, 95% CI: 1.01–2.69) and hyperlipidemia (RR: 1.73, 95% CI: 1.05–3.35). No associations with Carb-O were observed. Visceral adiposity, triglyceride levels, and high-density lipoprotein cholesterol significantly contributed to the metabolic disorders. The Carb-S cut-off value was 220 g. Both high total carbohydrate and Carb-S intakes were associated with hyperlipidemia and MetS; Carb-S appears to contribute more to these disorders.