tag:blogger.com,1999:blog-5995754777906978314.post6299447113287721642..comments2023-10-20T05:56:15.365-07:00Comments on Evolving Health: Calories aren't right on labels and maybe that’s OKdaviddespain.secrethttp://www.blogger.com/profile/13271527839470084409noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5995754777906978314.post-20153028622221751052013-02-24T22:57:48.594-08:002013-02-24T22:57:48.594-08:00I fail to understand the merits of dealing with ca...I fail to understand the merits of dealing with calories one way or another as it concerns public health. It just distracts us from dealing with the real possible problems like over-consumption of gluten, fructose and pufa or the under-consumption of fiber and animal fat. With proper nutrition there is no biological/evolutionary reason why we would consume one extra calorie and with improper nutrition no amount of calorie-counting will save us. Mikihttps://www.blogger.com/profile/01336665212024168702noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-62824202569822514242013-02-20T14:03:34.228-08:002013-02-20T14:03:34.228-08:00Thanks for the comments, everyone.
Dr. Haub make...Thanks for the comments, everyone. <br /><br />Dr. Haub makes an excellent point about micronutrients becoming more bioavailable. We often hear that "raw foods have more micronutrients" and that processing/cooking removes them to a degree. However, beta-carotene is an excellent example of how micronutrients can be more bioavailable with processing. There are also other examples such as folic acid (in cereals/pasta) and lycopene (in tomatoes) that become more bioavailable when processed or used to fortify processed foods. daviddespain.secrethttps://www.blogger.com/profile/13271527839470084409noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-65014534736847793042013-02-20T08:43:01.633-08:002013-02-20T08:43:01.633-08:00Let's not forget that processing tends to make...Let's not forget that processing tends to make ALL nutrients (micro and macro) more bioavailable. Thus, the desire to minimize processing may negatively impact availability of other essential nutrients (iron, vitamins, etc). Here is an example:<br /><br />http://www.ncbi.nlm.nih.gov/pubmed/9567003<br />Mark Haub, PhDhttps://www.blogger.com/profile/15822873174512724284noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-42309245461099050022013-02-20T04:49:04.292-08:002013-02-20T04:49:04.292-08:00Great article, makes perfect sense in the same way...Great article, makes perfect sense in the same way as cooking or processing a food changes its Gi value and affect on blood sugar and insulin response. Its naive to expect that the body handles different foods with different nutrient contents in the same way - the fact that there's complex biochemical processes at work in our body mean that the reactions will differ depending on what the inputs to it are. That just simple Science 101.Brian MacNamarahttps://www.blogger.com/profile/01984069332750647972noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-5279986100483160112013-02-20T04:39:37.318-08:002013-02-20T04:39:37.318-08:00Well done David! I hope your "max kcal" ...Well done David! I hope your "max kcal" concept sticks.Mark Haub, PhDhttps://www.blogger.com/profile/15822873174512724284noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-26866786656157092152013-02-20T04:39:21.434-08:002013-02-20T04:39:21.434-08:00Well done David! I hope your "max kcal" ...Well done David! I hope your "max kcal" concept sticks.Mark Haub, PhDhttps://www.blogger.com/profile/15822873174512724284noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-31178339539500137162013-02-19T20:16:58.896-08:002013-02-19T20:16:58.896-08:00Excellent post! Especially liked the hot snake and...Excellent post! Especially liked the hot snake and McDs -- so much info to process. Thanks!Jeanninehttps://www.blogger.com/profile/15993195224327501364noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-8861215011545109462013-02-19T18:18:31.921-08:002013-02-19T18:18:31.921-08:00What a great dissection of this issue. Thanks very...What a great dissection of this issue. Thanks very much. I saw the meeting tweets and was very curious about what the details were.Mary Mhttps://www.blogger.com/profile/11690284205118746208noreply@blogger.comtag:blogger.com,1999:blog-5995754777906978314.post-35250545806281728882013-02-19T17:57:46.363-08:002013-02-19T17:57:46.363-08:00That's a very good discussion of the calorie i...That's a very good discussion of the calorie issue.<br />Depending on your health needs you might not want to cheat yourself of nutrients by eating raw. It won't always be better, though it may help weight loss IF you're already nourished.<br />Barry Groves has stated, in Trick and Treat, that the true caloric value of triglycerides depends on their chain length, because glycerol has the lower value of a carbohydrate. The longer the fatty acids in a triglyceride, the lower the proportion of glycerol. Thus, say, coconut oil MCTs will have significantly fewer calories per gram than very long chain fish oil triglycerides.Puddleghttps://www.blogger.com/profile/00953398103675945541noreply@blogger.com