Dysnutrition and the media

http://www.tnonline.com/2013/jun/29/dysnutrition-new-health-problem#comment-455929

http://www.tnonline.com/2013/jul/06/us-cant-decide-about-health-fitness#comment-455930

Bowel cancer and gut Flora

http://m.jem.rupress.org/content/early/2014/02/25/jem.20131587

Long chain W3 PUFA and insulin resistance: unhealthy effects of fructose on the brain

http://jp.physoc.org/content/590/10/2485.full

Proposed mechanism by which insulin resistance leads to disruption of brain metabolism with subsequent effects on synaptic plasticity and cognition. It is also depicted how dietary n-3 fatty acid content in the diet may influence the vulnerability to metabolic dysfunction. Abundant consumption of fructose leads to an increase in triglyceride and insulin levels in the body, which can affect brain function after crossing the blood–brain barrier. The changes in membrane n-3 and n-6 fatty acids may alter the membrane fluidity, thereby disrupting membrane insulin receptor function. This, in turn, can influence downstream insulin receptor cascades such as IRS-1, Akt and CREB, leading to alteration in synaptic plasticity and cognition. Release of n-6 arachidonic acid from the phospholipid membrane by phospholipase A2 (PLA2) and subsequent peroxidation result in the generation of 4-HNE, which produces alterations in insulin receptor signalling via inhibiting Akt signalling. These alterations can result in abnormal neuronal signalling, which can reduce learning capacity and other functions that rely on synaptic plasticity and neuronal excitability. Dietary components can also affect mitochondrial energy production by modulating energy molecules LKB1, AMPK and Sir2, which are important for maintaining neuronal excitability and synaptic function via CREB. Regulation of synaptic functions by dietary intervention can also be directly mediated by synapsin I and synaptophysin (SYP). These events are important for our understanding of how dietary factors can interact to regulate brain plasticity, and how dietary management can be used to promote brain health.

Abundant consumption of fructose is an important contributor to the metabolic syndrome, typically characterized by hyperinsulinaemia, hypertension and hypertriglyceridaemia (Gerrits & Tsalikian, 1993). Studies have shown that rats fed on a high fructose diet display hepatic oxidative damage and altered lipid metabolism as a result of the burden of fructose metabolism (Kelley et al. 2004). We have conducted studies using fructose drinking as an animal model to assess the effects of MetS on insulin signalling, synaptic plasticity, and behaviour.

Rcan (Regulator of calcineurin1 ) seems as a door for oxLDL in the macrophages and more...

http://onlinelibrary.wiley.com/store/10.1002/emmm.201302842/asset/emmm201302842.pdf?v=1&t=hsc0d0ga&s=eb93d48a33eb2a01770d154999284bc069d6a623

Model depicting the contribution of Rcan1 to plaque formation Rcan1 mediates expression of the oxLDL receptor CD36 in macrophages, thus regulating oxLDL uptake. Low uptake of oxLDL by Rcan1‐deficient macrophages results in macrophage polarization to a phenotype distinct from M1 or M2. These cells display numerous anti‐inflammatory features, including high levels of IL10 and MRC1, low levels of MCP1, pronounced phagocytosis activity and weak antigen presentation (Ag pres). However, these macrophages also show increased iNOS expression. Rcan1 ablation also decreases macrophage accumulation, likely by preventing their entrapment and/or the MCP1‐mediated recruitment of additional macrophages. The lower accumulation of macrophages in the plaque and their conversion into predominantly anti‐inflammatory cells might account for the delayed plaque progression.

Azodicarbonamide

http://video.foxnews.com/v/3276759520001/yoga-mat-chemical-found-in-500-foods/#sp=show-clips

Paleo one recipe for Sunday

Désolé cette recette sera en français.
Les Saint-Jacques fraîches achetées la veille sont jetées dans une poêle en inox avec un filet d'huile d'olive.

La poêle n'est pas très chaude il ne faut pas griller les Saint-Jacques. On les retourne au bout de deux à trois minutes et on les place sur une assiette plate. Elles sont aussitôt assaisonnees avec un peu de piment d'Espelette.

Ensuite on verse du vinaigre de cidre dans la poêle et on fait une réduction toujours à feu doux, réduction que l'on va délicatement faire couler sur les Saint-Jacques.

Quelques feuilles de mache sur les bords de l'assiette, un chardonnay très talentueux pour accompagner ce plat magnifique et le tour est joué. Durée de la préparation sept minutes.

Sans huile de palme mais toujours aussi sucré

La campagne sans huile de Palme bat son plein. Le consommateur est toujours roulé dans le sucre. En effet tous ces produits contiennent avec ou sans huile de palme 52 à 54 % de sucre ajouté.