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mardi 30 mai 2017

Dysnutrition: what is the issue?

From an evolutionary point of view, the food of humans has undergone 100 years of unknown transformations during the millions of years before our era.
These transformations result from the industrialization and use of deeply transformed non-wild plants and animals into food products. Many of these products are not adapted to our physiology or genomics and induce chronic diseases even if they allow stable or even and more frequently excessive caloric intake in industrialized and emerging countries. 
The whole problem is there. 
I analyze how these transformations upset our brain and general regulation and lead to obesity, diabetes, the majority of cancers, atheroma and dementia in some of us.

Gluten free foods and gluten free products...

The major mistake about gluten is to replace products with gluten by gluten free products. 
Gluten free products are mainly very high carb products. This is very well demonstrated by this mainstream media paper (in French) about gluten-free diets. 
If your gut is not healthy with gluten foods or products the best way is to avoid them id est to avoid grains in general and products containing grains. If you buy gluten free diet you will only increase the carb amount in your diet and especially refined carbs. This is not neutral. Why? Because increasing carbs is deleterious to your health especially refined ones. This is the point with the late paper about gluten and CVD ( However, their conclusion is biased by a controversial opinion attributing reducing CVD risk with whole grain consumption. We will deal with this issue later (cf infra).

The second mistake is to buy expensive lab test for gluten sensitivity. 
You better should try by yourself an exclusion regime and check your gut health in a diary questionnaire. If you experienced bloating, fatigue postprandial lethargy when you introduce gluten-containing foods and if this occurs at least three times in your experience you better try a low gluten diet with very few grains... instead of buying expensive gluten-free products. Rarely (1/100 in Europe) when severe problems occur with gluten, you will consult a physician and you will be diagnosed with coeliac disease. Generally speaking, it is a diagnosis which is made in infancy or before adulthood.

Key messages • Celiac disease is a common disorder affecting 1% of the European population. • Celiac disease is underdiagnosed even in European countries with high knowledge of the variable clinical picture of the disease. • The prevalence of celiac disease varies markedly in different European countries. 

Confusion about Gluten is about diagnosis and treatment. Even for celiac disease, you don't need gluten free products. Simply avoid grains and grain products. If you want to eat some seeds you can eat gluten-free grains:
brown rice, corn, oats, sorghum, millet or pseudo-cereals like amaranth, buckwheat, quinoa.

May I quote this brilliant response to the authors of the BMJ paper? It is based on evolutionary nutrition which is mandatory in those complex issues.

"Fifthly, the hypothesis that an agrarian diet could initiate diseases of affluence was tested in prospective diet interventions comparing Paleolithic diet with non-agrarian diets. These studies have shown beneficial effects of a Paleolithic diet comprising lean meat, fruits, vegetables and nuts, and excluding food types, such as dairy, legumes and cereal grains, compared with other healthy diets, on various health markers. A recent systematic review and meta-analysis, where these studies were included, showed that a Paleolithic diet improves some components of the metabolic syndrome more than guideline-based control diets.(10) Another systematic review and meta-analysis concluded that the Mediterranean diet with education decreased HbA1c more than control diets but not more than the Palaeolithic diet with education.(11)
Finally, the absence of cardiovascular benefit of strict gluten-free diet observed in the study by Lebwohl et al.(1) can be explained by other factors. For example, it is generally agreed that even among patients with celiac disease up to 60% are partially non-adherent (12). Moreover, individuals following a gluten free diet because of gluten sensitivity or another health-related reason were found to have significantly lower dietary adherence than those diagnosed with celiac disease as defined by the Biagi et al dietary adherence score.(13) It is also important to note that some foods such as fish and rice, consumed by people on gluten-free diet have high concentrations of metals such as arsenic, mercury, lead, cadmium, and cobalt and the association between these metals and cardiovascular disease has been recognised for years as highlighted in a recent review by Lamas et al.(14)

In summary, the current ethnographic, epidemiologic and prospective data suggest that a well-balanced gluten-free diet should not necessarily put people without coeliac disease at a higher risk for cardiometabolic diseases. Indeed, hominins consumed a grain-free diet from 2.6 million years ago to about 12,000 years ago (15), so it is highly unlikely that a gluten-free diet or Paleolithic diet is going to kill anyone long-term. In fact, grains are not essential and contain no nutrient that cannot be obtained from other plant foods. Thus, it can be safely concluded that, whether a gluten-free diet is indicated or not, it is not detrimental to avoid gluten. However, it is also important to note that recent scientific findings are beginning to lend support to a new approach to diet, science-backed "personalized" approaches to dietary recommendations. Available data warrant additional evaluations of the risks and benefits of gluten avoidance among specific groups of the non-celiac population."

"En résumé, les données épidémiologiques actuelles ethnographiques et prospectives suggèrent qu'un régime sans gluten bien équilibré ne devrait pas nécessairement mettre les gens sans maladie cœliaque à un risque plus élevé de maladie cardiométabolique. En effet, les hominidés ont consommé un régime sans céréales de 2,6 millions d'années à environ 12 000 ans avant notre ère (15), il est donc très peu probable qu'un régime sans gluten ou régime paléolithique puisse tuer tout le monde à long terme. En fait, les céréales ne contiennnet pas d'éléments nutritifs essentiel qui ne puissent être obtenus à partir d'autres aliments d'origine végétale. Ainsi, on peut en conclure avec certitude que, le régime sans gluten indiqué ou non, ne nuit pas parce qu'il évite de consomemr du gluten."

Je tiens à la disposition de chacun, compte-rendus d'examen à la clé, le descriptif détaillé du parcours médical de mon fils qui a subit 8 années d'examens, de consultation, d'hospitalisation et d'éviction scolaire avant qu'un médecin -oui un médecin que nous bénissons chaque jour- ne nous oriente vers le régime sans gluten. Ses symptômes ont régressé en qq jours. S'il fait un écart et reprend un aliment avec gluten, les symptômes reviennent. Il ne faut pas tomber dans l'effet de mode mais nier l'existence d'intolérance au gluten (sans être coeliaque) est une erreur.

Mais vous n avez pas arrêter de manger du gluten vous avez amoindri les quantités pâtes et pain mais il y a du gluten dans la plupart de notre alimentation donc en réduisant ces quantité qui devait être trop importante pour votre métabolisme vous vous êtes créer une meilleur santé ce que sous entend ce médecin c est qu il ne faut pas partir dans les extrêmes aujourd'hui la chasse au gluten je me rappelle aussi du régime ducan soit disant génial qui a créer des carences et finalement reprendre les kilos perdu

j'aimerais qu'on m'explique comment le fait de ne plus manger de pain ou de pâte augmente mon risque d'attaque cardiaque. Je ne suis pas favorable aux produits sans gluten qui sont bourrés de sucres et de substance additives et donc néfaste. Depuis que je ne mange plus de gluten( farine de blé ) je n'ai plus de reflux gastro oesophagien. Cet article est partial et alarmiste et les études citées n'ont pas de référence donc pas vérifiables. Manger sans gluten n'est pas une mode et peut aider beaucoup de personnes, notamment ceux qui ont des problème de colon irritable .Essayez et vous verrez le résultat.

vendredi 19 mai 2017

Liver content of vitamin C in animals

Red meat another time

The recommendations are false, but the public nutrition gurus want more

Cuisez moins

D'une manière générale compte tenu de l'extraordinaire disponibilité de produits frais il est de moins en moins nécessaire de cuire.

Why observational epidemiological studies are full of biases: fruit and veggies intake association with PAD risk

If you never smoked F&V intake does not lower PAD risk

Salim Yusuf about cardiovascular diseases

Tobacco smoking


RCT are always needed

lundi 15 mai 2017


Is ketogenic diet for everyone


Des preuves plutôt que des interdits

Aucun interdit aucune recommandation ne peut soustraire l'individu de sa reponsabilité, celle du choix rationnel


Caffeine the most used anti-inflammatory drug?

samedi 13 mai 2017

Salt and evolution of human diet: Paleo diet was a low salt diet

Paleo diet was a low salt diet

The PURE study on salt:

Sources of sodium: it should be cut in agro-industry factories

Clinical Perspective

What Is New?

  • This study identifies the major sources of sodium in the diets of adults from 3 geographic regions in the United States.
  • The study shows that sodium added to food outside the home accounts for more than two-thirds of total sodium intake, whereas sodium added to food at the table and in home food preparation is a minor contributor to total sodium intake.
  • Study findings align with a 2010 Institute of Medicine recommendation for reduction of sodium in commercially processed foods as the primary strategy to reduce sodium intake in the United States.

What Are the Clinical Implications?

  • Commercially processed and restaurant foods should be the primary focus when educating patients on strategies for lowering sodium in the diet.
  • For packaged food products, the Nutrition Facts panel may be useful in identifying lower-sodium products.
  • When individuals eat outside the home, sodium content information for menu items should be requested and used as a guide in making food choices.
  • Limiting salt added to food at the table and in home food preparation should also be encouraged, but patients should be advised that changes in these behaviors alone may not be sufficient for achieving the recommended intake level.

Some temper this data and advise instead to continue adding salt for the good taste of food.
Several considerations must be kept in mind:
1/ athletes who lose salt during exercise
2/ coffee drinkers which lose water and salt 
About coffee, one can simplify the advice:
- caffeine is diuretic so add a glass of water for a small amount of caffeine
- instead of sugar, you can add some crystals of salt to your cup with the fat if you drink bullet coffee.

Bread, cheeses, and processed meats are the main sources of sodium.
Choose enriched potassium salts if you can't skip the salt.
But the best way is to eat leafy green veggies.

The advice of eating fruits like bananas or drinking fruit juice for their potassium content is typically the kind of advice which emanates from metabolically unaware cardiologists; if you want more potassium don't load you by the way with carbs...

There is a lot of confusion about the amount of salt that is Optimal for your health. This chart is useful to convert salt in sodium and sodium in salt.

1g of Salt is 0,4g of sodium
1g of Sodium is 2,5 g of Salt

The debate is not over! Contribute.

Le brocoli une petite pièce du Puzzle

mercredi 10 mai 2017

Our ancestors and alcohol

Danger et risque de cancer, une différence fondamentale

Un agent capable de causer un cancer dans certaines circonstances, représente un danger, alors qu'un risque de cancer ou d'une autre affection est une estimation des effets cancérogènes attendus de l'exposition à cet agent. Les études expérimentales ont pour but de rechercher si un cancer peut survenir dans l'exposition des animaux ou des humains à cet agent, les études cliniques ont pour but si un danger de cancer existe d'authetifier la relation causale et de quantifier le risque. La distinction entre danger et risque est importante et une étude expérimentale peut identifier un danger de cancer même lorsque les risques sont très bas aux niveaux d'exposition actuels des populations, car de nouvelles utilisations ou des expositions imprévues pourraient engendrer des risques nettement plus élevés.

vendredi 5 mai 2017

Primary prevention could be summed by a poem

Polypill a life…in

Instead of delicious butter margarin
For bad cholesterol statin
For thick blood aspirin
For diabetes metformin
For high blood pressure nicardipin
As I stopped smoking a full patch of nicotin
And tomorrow a nightmare, imagine !
Don’t be foolish !
Take fresh spinach and fatty fish
Roquette, nuts, kiwis and have a large meal
Pour your glass with wine and make a deal
After a snap I will go running
Work a bit and get light dining
Smoke a big havana once a year
And forget doctors for ever

Grosse manipulation journalistique au sujet du thon en boîte

Un tissu de mensonges. Un exemple: la moitié de la valeur réglementaire c'est parfaitement réglementaire. Des manipulateurs.

mercredi 3 mai 2017

Chronobiology of food intake: the truth and the myths

Figure 1. The day-night cycles set the regular oscillations of eating (purple line) and locomotor activity (blue line), which are coupled during a healthy state. Intake of hypercaloric diets, leading in obesity, disrupts the eating daily patterns, producing small but frequent bouts of ingestion even during the normal resting period. The locomotor activity and eating pattern rhythms are uncoupled in an obese state. The effects of a hypercaloric diet over the rhythmicity of the reward system are unknown but as the evidence suggest that the rhythmicity in the hypothalamus is mainly unaffected (blue dotted line), the reward system might be influencing the disturbances of the daily eating patterns (purple dotted line). In the diet-induced obese state, the rhythmicity of the peripheral organs are altered (green line), causing an internal desynchrony of central and peripheral oscillators (green dotted line).

This clearly proven. Other relationships between more specific food intakes and chronobiology are not backed by solid experimental or clinical studies.
This study ( is considering those issues:

"This review has focused on the effects of fatty acids and sugar on the circadian clock. Studies have shown that high-fat and high-sugar intake can lead to alterations in clock gene expression in peripheral tissues, in non-SCN brain nuclei, as well as in the SCN. Putative mechanisms through which this can occur were discussed with an important role for signaling components that link nutrient status to the molecular clock mechanism. Indeed, it was shown that alterations in circulating levels of fatty acids and glucose can affect various nutrient sensing mechanisms, which can affect the molecular clock, thereby linking fat and/or sugar intake to the circadian clock. Furthermore, many studies have focused on how altered energetic status can affect the clock. Current evidence supports the idea that the amount of nutrients may be more important for resetting the molecular clock than the source of nutrients, but it remains elusive whether the specific metabolites of fatty acids and sugar can contribute to alterations in the circadian clock and whether there are differential mechanisms through which fatty acids and sugar regulate the clock."

Breast-feeding is better for preterm babies