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KIN Nutrition Strategies, Current Trends and Supplements

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Wesley Smith

on 19 August 2018

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Transcript of KIN Nutrition Strategies, Current Trends and Supplements

Nutrition For Performance & Current Trends
Beef, Poultry, and Eggs
Grass (Forage) Fed: (USDA):
Grass and forage, shall be the feed source for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning.
diets soley from forage such as: grass, legumes, brassica, cereal grain in the vegetative state. Animals must have continuous acces to pasture
routine mineral and vitamin supplementation may also be included in feeding.
no grain permitted
most cattle are grass-fed up in the early years of life; may be deceiving.
raised on grass for life, but may be fed dry grass in a confined space (barn).
free to roam and grass finished
Heart Healthy Hypothesis: world wide recommendation to dietary cholesterol, and fats are primary cause of atherosclerosis.
Recommendations: reduce SFAs, TFAs, cholesterol, while increasing n-3 fatty acids. Believed that every 1pt increase in SFA, LDL increases 1.5mg/dl
New research shows not all SFAs are the same
O'dea, et al. showed leaner beef may actually lower LDL cholesterol
Grass finished cattle have lower total fat and a SFA composition lower in the C14:0 (myristic) and C16:0 (palmitic) acids which are more detrimental to cholesterol profiles (Grass fed has more C18:0 stearic acid, which seems lipid profile neutral).
In the 1950s the feedlot industry appeared stemming from research on methods to improve beef production cost-efficiency. High energy grains and fed within a confined space appeared to increase marbling and a taste consumers seemed to crave.
More recently, research on the nutrient density of grass-finished beef has revealed:
grass fed contains a special type of MUFA TVA (11T-C18:1), which gets converted by intestinal bacteria into CLA, which has strong research supporting anti-carcinogenic, cardio-protective, and diabetes preventive effects in human biology
Grass-based diets resulted in significantly higher levels of omega-3 within the lipid fraction of the meat, while omega-6 levels were left unchanged; the two EFAs are a-linolenic acid (omega 3 and precursor to omega 3 pathway) and linoleic acid (omega 6 and precursor to omega 6 pathway). Grass fed typically has a omega 6/omega 3 of 1.5 and grain fed has 7.7 ratio. (The omega 3 is more oxidizable so shorter shelf life).
Descalzo, et al. 2005 found that pasture-fed had nearly 800x more beta carotene than grain fed (0.45 ug/g vs. 0.06ug/g).
Numerous studies have found that grass fed animals have significantly more (~300%) alpha tocopherol than grain fed, which extends the shelf life and improves human health
More antioxidants, such as selenium, glutathione, and SOD
Cage Free?
Hormone Free?
Full Pasture?
True Free Range is Pastured Eggs, which are more nutritious:
66% more Vitamin A
2x more omega 3s
3x more vitamin E
7x more beta carotene
The Term Free Range is not held to specify the space or amount of time the hens spend outdoors.
Certified Organic Poultry is the only guaranteed to be 100% antibiotic free
Eggs that are "sunny side up" or poached, , with yolks in-tact, do not have as much oxidation to the lipid; but conventional eggs may have an increased risk of salmonella
Egg yolks: rich in ADEK, also contain lecithin, which may assist in cholesterol metabolism.
Are Eggs Unhealthy?
Correlation = Causation?
Saturated Fat
Soda and Bone
Lycopene and Cancer.....
Focus on Saturated Fat and Not Sugar?
EGG Conundrums and Controversies
Cage Free
No Cages and outside access...No other regulations
No legal certification process, usually from farmer to customer.
Free to roam, and forage. Often no anti-biotics.
Outside access is ambiguous (a window, door to parking lot...)
What did they have before?
Natural: just means nothing artificial added after slaughter, but the livestock may have lived and eaten "unnatrually."
No Hormones Are Ever Allowed
Whole Grain
must fit 1 of 3 for "whole grain rich"
whole grains must possess "the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis."

1) Contain at least 8g of whole grain content per serving
2) Qualify for FDA whole grain health claim (51% whole grain by weight)
3) Have a whole grain as the first ingredient (or the first grain ingredient by weight for non-mixed dishes (e.g. breads, cereals) or as the first grain ingredient for mixed dishes (e.g. pizza, corn dogs)
In essence, at least 50% of the grain must be whole grain.
Food Allergies
potential mechanism for etiology of many disorders, including allergic diseases.
Animal Models:
maternal tobacco smoke can alter gene transcription and consequently the structure and function of lungs.
Asthma, Atopic Dermatitis, and Food Allergies:
Early childhood exposure to environmental triggers could induce a chronic altered genetic state adapting to a persistent "Th2 state" to elicit disorder by activating eosinophils
Lifestyle Recommendations
Dietary Change
Environmental Factors & Increasing Prevalence Of Allergy
Autoimmune Disease
Type III hypersensitivity-associated auto immune disease (anti-body-self antigens are not cleared, more antigens than antibodies exist leading to higher states of inflammation and increase in WBCs)
The immune system can attack virtually any system
Rhumatoid Arthritis
Scleroderma (Systemic Sclerosis)
Systemic Scleroderma: skin, lungs, kidneys, blood vessels, heart and other organs. Raynaud's is common in these patients.
50% of patients have less progressive, more benign limited scleroderma: C.R.E.S.T: Calcinosis, Raynaud Phenomenon, Esophageal dysfunction, Sclerodactyly, Telangiectasia
Ankylosing Spondylitis
Avoid Foods Associated with Allergy/Sensitivity
dairy, wheat, gluten, tomatoes, potatoes, peppers, eggplants, red meat, caffeine, sugar, corn, and eggs
Dietary Elimination
Eliminate all for 3 weeks and add one food back at a time each week; if a flare up occurs, eliminate that food for a month and try again.
Heavily Debated Among Scientists, But Accepted Among Average Americans
Gluten Sensitivty
Diagnostic Challenges
New expert opinions and emerging academic evidence suggest that these symptoms are likely real and not attributed to placebo or mind games.
Complicating Matters
Diagnoses is difficult, because many patients have already restricted gluten for several weeks before speaking with their physician
Potential Mechanism
Gluten protein in grains such as wheat, barley, and rye is implicated in causing a host of disease symptoms
Patients without celiac may still show a sensitivity that fosters idiopathic disorders, including abdominal bloating, diarrhea and stomach pain.
Patients with a positive test for the anti-gluten inflammatory disorder
The mechanistic link is equivocal and debated in academic medicine. Some feel that the symptoms are resolved by reducing the sugar and process grain in the diet to lower the sugar-associated inflammation. Or that the carbohydrates commonly found in gluten-containing products may provoke gastrointestinal symptoms in IBS. The withdrawal of gluten products may indirectly treat issues caused by other gut-busting dietary factors known to exacerbate IBS.
Disguised low-carb diet?
Debating How Allergies Are Identified
What Do Clinicians Test?
Does Soy Cause Cancer?
Is It Safe for Men?
All studies show that male testosterone is not altered by soy intake
Does it Promote Hypothyroidism?
Soy isoflavones may take up some of the body's iodine that would be used for the thyroid gland's hormones.
Easy assumptions can be made that soy's isoflavone (phytoestrogen) mimics estrogen and promotes estrogen-associated cancers
numerous human epidemiological studies, following women for many years consistently show no effect on breast cancer risk, maybe lower it.
But people should be consuming more iodine from fish and sea vegetables
Not all soy is created equal
soy contains anti-nutrients that are reduced when fermented.
fermented soy has more available nutrients and health benefits
processed soy should be avoided and this includes tofu & soymilk
fermented and organic is the best
90% is GMO
Glyphosate. Is This the "Gluten Sensitivity?"
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