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samedi 30 mars 2013

Is dysnutrition a valid concept to improve your diet?

Food is widely available to all citizens in industrialised or emergent countries. Obesity is widely prevalent and the trends are clear, it increases.
Quantity of food, quality of food, types of food products are implicated in this obesity epidemy. This is the reason I coined the term of dysnutrition to describe this phenomenon and began this blog.
I will now make a short abstract of what is dysnutrition.

1 Eating food is not eating products...
2 Eating whole food raw or slightly transformed leads to less calories and more micronutrients. So your energetic balance will be improved without dieting
3 Eating whole food raw or slightly transformed means that the tremendous number of cereal based or dairy based products should not be part of your diet. It also means that butter, crème fraîche, spontaneously fermented whole raw milk, tubers and roots are real food...
4 The numerous added sugars of food products even home made or organic are an unsustainable load of carbohydrates for you body which pushes your metabolism to hyperinsulinism and storage.
5 Food products are built to trigger brain addiction especially if they contain sugar(s), salt, capsaicin, heated gluten, caffeine, trans fats etc... this addiction leads to increased intake and metabolic distortions.http://www.nature.com/neuro/journal/v13/n5/pdf/nn.2519.pdf#abstract
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2947358/
http://www.humanevents.com/2007/01/09/my-addiction-to-trans-fats/
http://www.foodaddictionsummit.org/index.htm

In order to avoid the major complications of dysnutrition you should address the different issues mentioned above. This blog is about How to do it and evidence based solutions.

Muskiet FAJ. Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle. In: Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press; 2010. Chapter 2. Available from: http://www.ncbi.nlm.nih.gov/books/NBK53557/

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