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136 Cards in this Set
- Front
- Back
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% chocolate sex |
30% of men and 38% of women prefer chocolate to sexIn Quebec, 74% preferred chocolate to sexNova Scotia, 20% |
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# of chemicals melting point? |
500 chemicals in chocolate (phenylacetic acid, dimethylsulfide, 2-methoxy-4-methylphenol...)we love the texture. 36°C melting point. 1° below the human bodyAs soon as you put inn your mouth, it starts melting |
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history chocolate (usage) -bitter |
Swedish botanist named it Theobroma Cacaotheo- god (Greek). so the food of godsAztec (now Mexico) used cocoa drinks to satisfy the gods. The would offer it in gold goblets that could supposedly only be used once.on its own, cacao is bitter and xocoatl = bitter in Aztec term. cacao used as a currency with the natives and Spaniards. They believed cocoa had aphrodisiac property. so became popular drink in Europe but had to be mixed with sugar, vanilla, cinnamon. |
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amount of chocolate = ? /year/person in Canada |
now eaten. 4kg (9lbs)/year/person in Canada 2004 |
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5 usage of chocolate |
1. A beverage, 2. a currency, 3. an aphrodisiac, 4. a sweet treat, 5. a gift to the gods. |
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- cacao flower belongs to family of ? - big names of cacao |
cacao flower belongs to family of orchids. gets converted into cocoa pods growing throughout the tree big names of cacao : Forastero, Criollo, Trinitero. For cocoa aficionado, the best is Criollo. |
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-chocolate processes (long) -how is flavor added? |
1. When matured, picked up, 2. and split open, 3. and the seeds are left fermenting. As they ferment, the sugar that is present gets converted into alcohol and then into acetic acid which give rise to a number of esters. This fermentation process adds flavor to the cocoa. 4. After fermentation, the cocoa seeds are left to dry in the sun, 5. after the beans are roasted which extracts or yields, enhanced flavor to the cocoa explained by the Maillard reaction, a browning reaction between amino acids and proteins and sugar. It gives taste to steak, to toasted butter, to beer, to scotch. After the Maillard reaction, seeds are darker. 6. Next the cocoa nibs (crushed cocoa) are shelled. When crushed it also produces chocolate liquor (no alcohol). |
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top producers (2011) chocolate |
Ivory Coast 1.51 million metric tons but they use child labour!Ghana 1.03Indonesia 0.44 |
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-chocolate processes (short) |
1 . Cocoa pods are picked and split open 2. Seeds begin to ferment (adding flavour) 3. Seeds are left to dry in the sun and then roasted (enhancing flavour) (Maillard reaction between amino acids and sugars) 4. Seeds are shelled and then crushed into ground nibs Cocoa pods are picked and when mature, split open. They are left open until the seeds ferment which adds flavour to the chocolate. After fermentation, the seeds are left to dry in the sun, then roasted to further enhance the flavour. Chemically, the reaction between amino acids and various sugars in the roasting process is called the Maillard reaction. After they are roasted, the seeds are shelled, then crushed and ground into nibs. |
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closest to taste of chocolate liquor |
is baking chocolate |
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Van Houten family tried to improve chocolate. why? how? |
By itself, chocolate is bitter and has a high fat content. 19thC idea to separate the cocoa powder from the fat he used in the compressor. So had cocoa cakes (where all the taste is) on one side and cocoa butter on the other. cocoa butter used in lipstick bcz of its metling point, or used for medicinal purposes |
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Dutch Processed |
cocoa cake are bitter and don't disolve well natural+ alkali => Dutch Processed (darker) where acid have been neutralized and solubility has increased |
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who developped 1st eadible chocolate? |
J.S. Fry, mixed the two : cake and butter during the same time Cadbury developped |
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who developped milk chocolate? |
Switzerland has a special type : milk chocolate Daniel Peter (1876) to cut down bitterness even for Dutch process he added milk to it He know Henri Nestle had a process by which the milk could be condensed (so kept longer) |
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Tablerone -conching - country :Highest consumption |
white chocolate : only cocoa fat little chocolate in it. Rudolph Lindt (1890)conching: stirring for a long period of time Tablerone : added nougat Theodore Tobler developped the shape after the Matterhorn mout Highest consumptionSwitzerland 12kg |
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Hershey's kisses quantity / day |
Milton Hershey, found way to lower the cost of chocolate by mechanizing it 60 million Kisses are produced every day town of Hershey : brown bushes, and street names associated with chocolate, street lamps |
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history (WWII) -Tropical chocolate -Mars -M&M |
During WW II, chocolate was part of the GI ration (bcz highly caloric) but melt So Hershey developped the Tropical chocolate but the brass, American high command, were conserned solders would spend their time eating chocolate so asked them that chocolate doesn't taste too good (a little better than a boiled potato) Then American Army turned to Mars to coat chocolate with a hard shell made out of sugar so no problem when it melts. But when hot chocolate would expand and break the coating. Dr. Alfred Stern (1942) what seeks to solve that, he blended in air into the chocolate before putting it into the coating so would crush the air and not the coating. That gave us the M&Ms |
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-no red m&m -% color |
first no red color for 11 years bcz believe the dye was carcinogenic (red #2) but used red #40 but used to teach about road safety The Rolling Stones want only Brown. Aerosmith the Green (aphrodisiaque). But that's just to see if the promoter had read the full contract. 30% brown. 20% red. 20% yellow. 10% orange. 10% blue. 10% green |
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Cherry blossom -ingredient -invertase |
Cherry Blossom no chocolate butter in ingredients!made from VEGETABLE FAT, PALM OIL also invertase : bcz taste cherry and a liquid oozing out cherry is placed into sugar and in the presence of the enzyme invertase, sugar converts into INVERT SUGAR (glucose + fructose). There is also water added to the sugar, and invert sugar is more soluble in water than sugar is. |
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MYTH OF FACT Chocolate has no nutritional value. |
Chocolate has no nutritional value. Myth |
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MYTH OF FACT Chocolate can lead to heartburn |
Chocolate can lead to heartburn. Fact at the basis of the esophagus, we have a valve which prevents the content from the stomach, which is ACIDIC, from comming back from refluxing into the esophagus Eating chcolate RELAXES this valve and makes it possible |
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MYTH OF FACT Chocolate can suppress coughing (+ why deadly for animals) |
Chocolate can suppress coughing. Fact sugar tends to smoothen the throat chemical THEOBROMINE is an antitussive which suppresse the cough signal. this is why it can be poisonous for small animals, they can't metabolize it so it builds up which can be deadly. |
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MYTH OF FACT Chocolate is high in caffeine |
Chocolate is high in caffeine. Myth |
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MYTH OF FACT Chocolate leads to tooth decay |
-tooth decay rich in sugar, used by the bacteria S. mutans causing LACTIC ACID PLAQUE attacking the enamel of our teeth that are made from the base. but chocolate contain ANTIBACTERIAL AGENT that would fight off the S. mutans |
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types of fats in Chocolate |
STEARIC ACID is neutral in terms of increasing blood cholesterol level stearic acid 35% oleic acid 35% palmitic acid 25% linoleic acid 3% |
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types of fats in chocolate |
stearic acid 35% oleic acid 35%palmitic acid 25%linoleic acid 3% |
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Chocolate is rich in antioxidants |
DL cholesterol (good) --> LDL (bad) --> oxidized LDL cholesterol (ugy, component of plaque) Chocolate is rich in antioxidants (eg FLAVANOL which prevent oxidation). The darker the better level of antioxidant : apples, cranberry juice, red wime, black tea-chocolate inc level of NITRIC OXIDE (NO) which lower the blood pressure Mars tried to developed antioxidant products, known as CocoaVia which is flavanols. but too expensive French known for low incidence of heart disease. might be bcz coffee is rich in antioxidants |
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TRUE OF FALSE study founded by Mars compagnyfor adults, improve the flow in the brain and cognitive properties |
true |
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chocolate and craving |
cravingdanger of chocoholic addicted : 15%men 40%women contains : caffeine, theobromine, sugar. not important contains : ANANDAMIDE from the Sanskrit ananda, which means bliss. similar to marijuana effect |
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chocolate and love |
chocolate inc levels of NITRIC OXIDE which is a vasodilator. Same as Viagra choco contains the chemical PHENYLETHYLAMINE. people who love or need to be loved a lot produce a lot of phenylethylamine. but phenylethylamine from chocolate cannot penetrate the blood-brain barrier. it stops at the hips |
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Average weight US consequence |
Average weight US 1960: 166lbs 75kg men. 140lbs 63kg women 2010: 196lbs 85kg men. 166lbs 75kg women greater weight leads to insulin resistance and diabetes follows |
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miracle diets: |
-cabbage soup -mustard diet -low CARB diet by Dr. Robert Atkins -low FAT diet. which by definition are high in carbohydrate. by Dean Ornish - by psychologists Dr Phil -naturopaths Eat For your blood type -pharmaceutical company accountants Michel Montignac-actresses, Suzanne Somers -imaginery diet! -cotton dipped in orange juice and swallow it! by teens silly and harmful! -chewing ice to use heat and burn calorie. but too minime |
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low CARB diet |
by Dr. Robert Atkins |
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by Dr. Robert Atkins |
low CARB diet |
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low carb diet |
by Dean Ornish |
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by Dean Ornish |
low carb diet |
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Obesity is a risk factor for ? |
Obesity is a risk factor for : heart disease, stroke, hypertension, cancer, diabete |
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BMI, body mass index formula = ? |
BMI, body mass index. = weight(kg)/height(m^2). If >30, obese. Exception: atheletswaist-to-hip ratio. the greater the ratio the greater the belly size. |
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calorie def calorie content def |
calorie, unit measureamount of energy needed to raise the T of 1g of water by one degree celcius1 food Calorie is 1000 calories (1kilocal) determined by calorimeter, where food is burned in a supply of OXYGEN and see how much HEAT its produced evaporate water because doesn't have calorie calorie content of food it the amount of energy that is released when that food is burned |
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Wilbur Olin Atwater fat protein/ carb fiber |
Wilbur Olin Atwater (20th C) used calorimeter and measured fecal matter and urine. Bcz calories are not handled the same way as they are in a calorimeter. Not all the food is combusted in the body. everything should be converted to CO2 and H2O but not. Urea comes out in the urine. Food left in fecal. He burned that in the calorimeter and substacted to determine how much energy was available from the food for the body to use. fat 9cal/gprotein 4cal/gcarhydrates 4cal/gfiber 2cal/g |
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True of false fate of food in the body is not the same as in a calorimeter |
fate of food in the body is not the same as in a calorimeter 1. fiber content 2. texture (white bread vs whole-grain bread) lasagna 250g. 400 cal in calorimeter but you will use energy to digest it so will have 367 cal for exercices etc 3. cooking. cooked food are more easily metabolized, bcz already pre-digested themeg boiled carrots, well-done steak provide more available calories than raw meat the cooking already broke down some of the protein/fat |
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Metabolisable energy def |
how much energy is available to us from food not what that food can produce in terms of energy by burning it in a calorimeter. |
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Basal Metabolic Rate -def -formula -daily value |
food component + O --> CO2 + H2O BMR 1500-1700 cal per day Sedentary lifestyle 2200 cal for men. 1800 for women amout of energy that we would expand over a 24-hour period by doing nothing can't burn a calorie since it's a measure of energy what we mean: we need some energy and we will BURN FOOD COMPONENTS in our body to produce that amount of energy. we equat the calorie content to a certain amount of foodburning food components with the release of calories |
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Why does well cooked meat provide more available calories to the body than raw meat? |
Cooked meat is more easily metabolized, requiring fewer calories to digest |
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2 car with same gas tank size filled up with same amount of gasoline. they have same potential energydrive. when will they run of gas, at the same time? (relate to energy) |
no -one heavier takes more energy -tires flatter takes more energy -drivers heavier |
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metabolic syndrome |
more efficient metabolism require fewer calories to keep their body functioning eg, low-CARBohydrate diets work better for people with metabolic syndrome metabolic syndrome gives a good idea of risk for diabetes. - waist > 100cm -triglycerides above 1.7Mmol/L -HDL under 1Mmol/L-BP >130 systolic/ >85 diastolic (trick: denominator) -blood glucose >6.1 Mmol/L part of this is genetic |
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brown fat exercise |
Brown fat cells are more adept at METABOLIZING fat. People with more brown fat cells are more likely to be lean because they will BURN up stored fat and carbs more easily. Exercise converts white fat cells into brown fat cells. white fat - brown fat ratio is determined geneticallybut original deposition of the nutriments in the cell has to com from the food A low basal metabolic rate (BMR) early in life does predict obesity later in life. The BMR increases with body weight because as the body‘s mass increases, it expends more energy. But, this rate tends to settle down when the body reaches a certain weight called the setpoint. |
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avoid yo yo effect |
People cut down on calories but the body does not like this and adjusts by reducing its BMR. As a result, even if you eat less, there might be no further weight loss. The solution is exercise whose real value is that it increases your BMR even when you are not exercising so that you are utilizing more calories all day and night. |
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low BMR = higher chance of obesity. why? |
low basal metabolic rate in efficient bodies: doesn't take much energy to fuel it so if they eat same amout of food as someone with high basal metabolic rate they will store it -the lower the BMR the greater the chance of obesity you don't want real efficiency. you want to be using lots of energy to run your metabolic processes -BMR increases as weight is gained. -BMR is similar in obese and non-obese those born with low BMR are pre-programmed to stock weight so can equal BMR who naturally tend to be lean Setpoint theory: the body has in mind the weight that it is happy with and the BMR will increase until it matches this setpoint. But for people born with low BMR they was to gain weight for that |
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why exercise? |
Resistance to cutting back on calories bcz reducing calories -> reduce BMR (reduce amount of energy needed to do all) Solution: Increase exercice -> INCREASE BMR (reprogram your body) The more you excercie the more calories you will burn even when you're not exercising That's the benefit, not the burning while you are exercising |
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North American agriculture produce ? calories /person /day |
North American agriculture produces 3900 calories /person /day We do not eat that. Some are lost in transport etc |
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Sucrose is made of glucose and fructose. & weight gain |
Sucrose is made of glucose and fructose that are split when they are eaten and that are absorbed into the BLOODSTREAM. Both can be a source of energy, but not metabolized the same way. FRUCTOSE is a bigger player in the weight gain business, bcz it goes in the LIVER and can be used for energy but it is hard to use than glucose. More of it tends to be converted into fat that then builds up in the liver |
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HIGH OLEIC ACID SOY OIL for |
oil used some are high in linoleic acid: soy oil today, trying to change chemical component of oil to make it HIGH OLEIC ACID SOY OIL which would decrease the LINOLEIC ACID Research started with trans fats. |
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trans fat |
when fry foods in pure vegetable oil, the oil degrades easily. If you fry it in saturated fat, that's fine, it doesn't degrade easily but cholesterol issue. So the answer was the partially hydrogenated vegetable fat which were good for frying because they didn't oxidize easily but side product which was the trans fat. Soybeans can be genetically modified leading to high oleic acid (monosaturated, less prone to oxidation, better for frying and as ingredient) and low linoleic adic (commodity soybean oil) rats that ate food with 8% of calories from linoleic acid ate more than those with 1% even though total calorie count was the same meanning if we want fry foods in low linoleic acid, we are less likely to put on weight. |
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How do polyunsaturated fats that are high in linoleic acid, such as soy oil, contribute to weight gain? |
When linoleic acid is metabolized by the human body ANANDAMIDE is produced which triggers a sense of pleasure and can lead to overconsumption of high fat foods. Linoleic acid can be converted to substances used by the body in the production of anandamide, an ENDOCANNABINOID, which produces a pleasurable sensation akin to smoking marijuana. The pleasure derived from foods cooked in high linoleic acid oils such soy oil can lead to overeating and weight gain. |
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obesogens |
obesogens: chemicals that make us fat, increase our appetite not fats or carbohydrates or proteins |
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men with abdominal obesity and insulin resistance are more likely to have high concentrations of _____ |
men with abdominal obesity and insulin resistance are more likely to have high concentrations of PHTHALATE metabolites in their urine when fast food are packed in plastic, it is the fatty foods that will absorb the pthalates from the packaging. |
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North Americans spend over ?? a year on diet programsSince 1920s, ? different diets published |
North Americans spend over 50M$ billion a year on diet programsSince 1920s, 23,000 different diets published |
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fat magnets def |
fat magnets: substances that supposedly absorb fat in your GUT and eliminate it from the body but will used cause dierrhea |
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extract fom grapfruit is ___ |
extract fom grapfruit is probably HYDROXYCITRIC ACID bcz that does interfere with some enzyme that convert sugars into fat for deposition. |
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Sensa |
, powder to sprinkle on food. research that certain smells reduce appetite. but not 30 pounds loss just by sprinkling some smelly stuff on the food legal consequences: in 2013, Sensa paid 905,000 to settle false advertising charges. In 2014, 27M fine to settle charges of unfounded weight loss claims. |
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Hoodia |
plant from Africa help the Kalahari Bushmen, who go on long hunting trips, to curb their appetite |
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the HCG, human chorionic gonadotropin diet |
book Pounds and Inches by Dr. ATW Simeons in India, pregnant women on low-calorie diets lost fat rather than muscle and that the fetus was protected. He hypothesized that human chorionic gonadotropin, which is the hormone that is produced during pregnancy, reprogrammed the brain to lose fat rather than muscle. homeopathic HCG = nonsence. Homeopathic remedies contain nothing bcz too much diluted |
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Rasberry ketones |
in lab, it causes fat cells to release adiponectin, tricking the body into thinking it is thin. But no study on humans |
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green coffee bean extract |
researcher Joe Vinson. 16ppl, for 6 weeks results lost 17.6 pounds in 22 weeks, reducing overall body weight by 10.5%. no side effect
active ingredient: CHLOROGENIC acid |
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garcoma cambogia |
tropical frit, rich in hydroxycitric acidcan interfere with enzyme that are involved in metabolism so that carbs don't get converted to fat |
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EPHEDRINE |
by meta analysis none can be recommended the ones that work contain EPHEDRINE but it has been withdrawn bcz has cardiac complications |
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Dr. Atkins' dit on low carb 1970 |
Ketogenic diet bcz when you don't burn carbohydrates as fuel (bcz you're not supplying the body with it) you end up burning some fats for fuel. That leads to the production of ketone bodies, things like acetone (can be smell on the breath). Ketogenic diets do lead to weight loss. It is high in protein, high in fat (bc if you are not eating carbs you have to eat something). issues about eating red meat. greatest weight loss |
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Dr. Dean Ornish's diet the high carbohydrate diet |
cut down on fats, and protein. eat starchy materials, hopefully with a lot of FIBER in there. It should be complex carbohydrate diet. cut fat down to less than 7% of the toctal caloric intake. meatless, cheeseless, eggless saladtofu manicotti with tomato sauce, corn, butternut, squash, broccoli |
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zone diet |
40% carbs 30% protein 30% fat. gives specific food to stay away from. it's not a calorie-counting diet |
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carbohydrate metabolism |
1, carbohydrates break down to simple sugars, mostly glucose. more likety is you eat simple carbohydrates, like sucrose. whit complex version, it is harder to break them down .2, glucose triggers insulin release from the pancreas 3, insulin allows glucose to be absorbed through receptors by muscle cells and be used for energy 4, if too much insulin in the blood, receptors are overwhelmed and become 'resistant' 5, glucose can't be ansorbed into muscle cells, so it absorbed into fat cells 6, in your cut carbohydrates, thus have less glucose in the blood, the stored fat is used to produce energy and then prompting ketosis (when fat is burnt) weight loss occurs |
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carbohydrate metabolism |
1, carbohydrates break down to simple sugars, mostly glucose. more likety is you eat simple carbohydrates, like sucrose. whit complex version, it is harder to break them down.2, glucose triggers insulin release from the pancreas3, insulin allows glucose to be absorbed through receptors by muscle cells and be used for energy4, if too much insulin in the blood, receptors are overwhelmed and become 'resistant'5, glucose can't be ansorbed into muscle cells, so it absorbed into fat cells6, in your cut carbohydrates, thus have less glucose in the blood, the stored fat is used to produce energy and then prompting ketosis (when fat is burnt) weight loss occurs |
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the south beach diet |
carbohydrate-reduced diet, but not extremereduce "bad" cards (eg baked potatoes and bananas). no need to count caloriesIt relies on the glycemic index : measure of effectivety of food delivers glucose into bloodstreamStandard: glucose is 100 Baked potato more efficient than glucose itself |
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soft drink artificial sweeteners |
cut soft drinks to diet drinks. not the answerin 474 diet soda drinkers, 65 to 74 years of age, over 10 years, waist size inc 70% more than non-drinkers 2 diet sodas /day = belt size 5X more than people who avoided it entirely artificial sweeteners could have the effect of triggering appetite but unlike regular sugars they don't deliver something that will squelch the appetite. your appetite is never terminated bcz no cal |
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Avoid foods that promote weight gain based on blood type |
Eat Right for Your Type |
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Eat more protein and fewer carbohydrates in order to burn stored body fat |
Atkins diet |
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Replace high fat foods with complex carbohydrates that are typically lower in fat. |
Ornish diet |
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Avoid ‘bad’ carbohydrates based on the glycemic index of foods. |
South Beach diet |
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Maintain an ideal ration of protein to carbohydrates in each meal without calorie counting. |
The ZoneCalorie |
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counting or worrying about the glycemic index are eliminated by eating the company’s prepared foods. |
Nutrisystem |
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average weight gain / a year |
a pound |
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worst food? (in order) |
1, French fries, chips. potatoes have a high glycemic index. The problem is not the calories, bcz extra serving of nuts (equal in calories) a day results in weight loss. High satiety value keeps people from feeling hungry longer than after eating fries. |
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Dairy on weight loss |
little effect. Except yogurt, a serving a day results in weight loss of 1/3 of a pound over a year Yogurt contains bacteria (= probiotic food). Bacterial disctribution in our digestive tract may play a important role in weight control. The more you have bacteroidetes the more likely you are to be lean .The more you have FIRMICUTES the more likely you are to be fat.Test positive on rats.If you inoculate one with bacteria taken from an overweight person, the other rodent will catch the bacteria and become overweight as well but only if they also have an inadequate diet! |
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Causes of cancer |
1. diet & obesity 1/3% 2.Tobacco 25-30% 3.Infections 15-20% 4.Radiation 5-10% 5.Pollution 3-5% 6.Alcohol/sexual 7.Genetics 5-10% eg, breast cancer Total: +90% associated with environment |
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death rate of cancer / year |
.5 million people in US die of cancer /year 1,500 Americancs /day 30-40% of cancers in the world, some 4 million cases /year can be prevented! |
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nutrition and cancer |
5+ servings of fruit /day lowered the risk of prostate cancer by 50% Over take calcium: 2,000Mg a day of calcium from food or supplements increased rick of advanced prostate cancer by 300% |
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obesity increases risk of cancers of : |
1 esophagus 2 colon, 3 rectum, 4 breast (after menopause), 5 uterus, 6 kidney |
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Alcohol increases risk of cancers of : |
1 mout 2 hlarynx 3 esopha 4 gus 5 liver 6 breast |
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meat and cancer |
cooked at high temperature. Carcerogenic compounds, also found in tobacco smoke, called : heterocyclic amines and benzopyrene, responsible for lung cancer in smokers. Increase in comsumption of prepared meats (cold cuts, salami..) associated with increased risk of colorectal cancer |
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in vivo study vs in vitro study |
in vivo study (animal) vs in vitro study (lab exp) |
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carotenoid & cancer |
highest consumption of carotenoid containing foods had a 20-25% reduced risk of lung cancerbut is it the carotenoid? bcz it was in parallel with a decrease consumption in meat |
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Pancreatic cancer = |
case-control study consumed more smoked and fried foods and far less raw fruits and vegetables When frying, introduce chemical 4-hydroxy-trans-2-nonenal which forms when polyunsaturated fats are heated. High T causes fats to break down. Linked with heart disease, stroke, Parkinson's, Alzheimer's, liver problems, cancerIf fried in beef tallow (saturated fat) no nonenal will form but now brings heart disease problems.Peanut oil or olive oil? monounsaturated fats. They don't break down easily upon exposure to heat and don't form hydroxy-nonenal (carcinogens). |
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Carcinogen |
substance that causes some sort of cancer in some animal at some dose. It has the potential to causes cancer, not to cause cancer under normal conditions. |
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Peercival Pott
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Peercival Pott (18th C), surgeon, noticed carcinogenschimney sweep's carcinoma = cancer of the scrotum due to the accumulation of soot
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Carcinogen in Apple |
patulin in apple
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Carcinogen in
Blakc pepper |
safrole in black pepper
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Carcinogen in
Toasted bread |
benzopyrenes in toasted bread
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Carcinogen in
Wine |
ethanol in wine
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Carcinogen in
Coffee |
10mg of carcinogens in coffee: acrylamide, furfural, caffeic acid, benzene, styrene, formaldehyde but cofffee itself doesnt not cause cancer and contains anti-oxidant which mitigate the effect of carcinogens
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Furfural |
200mp /kg of body weight of furfural can trigger cancerit's there in coffee, in grain (bread). Need 6,000 loaves of bread to match the dose that causes cancer in the rodent.
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Acrylamide
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water seepage into the tunnel, workers used polyacrylamide gel in the mortarl bcz absorbs water
Dr. Margareta Tornquist detected soil and water were contaminated.Fries cooked at 175C had 300 ppb acrylamide. At 180C they had 1100 ppb.chemical reaction between glucose (present in starchy foods) and asparagine (common amino acid). |
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Proposition 65
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(40g Sugar)
about caramel. Burn sugar form 4-metylimidazole (carcinogen)Rodents need equivalent of more than 10,000 cans of cola per day. Increase in some cancers but decrease in mammary gland cancer. |
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Paracelsus
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"Only the dose makes the poison"Risk = haard * exposure * sensitivity
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Risk |
Risk = haard * exposure * sensitivity
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antioxidant
Free radical Des |
Antioxidant
substance that can neutralize free radicals which are implicated in cancer free radical: any species capable of independent existence that contains one or more unpainred electrons. |
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7 antioxidants |
Vit A,Vit E,Vit C,
ellagic acid (found in tea), BHT (butylated hydroxytoluene), preservative used in some foods polyphenols: isoflavonesflavonolsflavanones |
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Antioxidant In Tea |
Epigallocatechin gallate or EGCG
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Antioxidant in grapes |
Grapes. Resveratrol famous for reducing cholesterol. polyphenol
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Antioxidant in Berries Plum peach |
Polyphenol in berries. Delphinidine, anthocyanin are responsable for the color.Black rasberries prevent esophageal tumors in rats.
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Purple tomato |
Gene from snapdragon Add anthocyanin Mice lived 30% longer |
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Genistein found in soybeans/tofu which is linked with a reduced risk of breast cancer
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Isoflavones Eat during puberty |
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breast cancers are what we refer to as estrogen driven.
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On cell surface, we have receptor molecules and those tend to be proteins. If the key fits the locker it can trigger the irregular multiplication of cells. Isoflavones block receptors. Fits the lock but can't unlock it.
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antioxidant in flaxseed |
lignans which are estrogen-like compounds found in plants. Antioxidant and anticancer properties.
25g |
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prostate cancer |
most common cancer in men. 20,000 cases in Canada /year20% die from the diseaseslow-growing cancer
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reduce risk of prostate cancer with |
tomato consumption bcz of lycopene (red pigment)also found in pink grape fruit, watermelon
15mgx2 10+ serving /day reduction 35% |
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reduce stmoach cancer with |
garlic allicin compounds (linked to smell) |
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lower risk of Alzheimer's
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turmeric, yellow powder, actie ingredient: curcumin
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agaisnt cancer
brocoli contains |
glucoraphanin.
-when cooked or chew raw, breaks down and produces sulphoraphane- which induces the formation of phase-2 enzymes in the body -they will tie up potential toxic materials, including carcinogens, and ferry them out of the body |
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found in cabbage is anticarcinogen
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indole-3-carbinol
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limit red meat to X oz
limit fat to X% of calories |
3oz 30% |
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Chopping and cooking certain foods causes the formation of what anticarcinogen?
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Allicin |
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Broccoli is one of nature’s cancer fighters. It contains glucoraphanin. When this compound breaks down it releases sulforaphane which in turn induces the formation of phase 2 enzymes. What is the function of phase 2 enzymes in the body?
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They are detoxification enzymes that tie up foreign compounds and eliminate them from the body.
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Sylvester Graham saying about
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stay away from meat |
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Horace Fletcher |
the great masticator |
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John Harvey Kellogg |
against meat |
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James Salisbury |
gain for animals not humans |
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Harvard healthy eating plate |
reduce dairy products ok healthy oils of polyunsaturated variety |
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lipid hypothesis |
20th C, Ancel Keys,
, notion that heat disease is linked to cholesterol levels in the blood and that those cholesterol levels are linked to SATURATED fat |
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Nikolai Anichkov |
experiment of lipid hypothesis rabbits |
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cholesterol carried in X mixed with X X coplex has an impact on heart disease |
20-21th C, John Gofman
cholesterol carriedin the bloodstream mixed with proteins. X complex has an impact on the heart disease. |
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Dr. Keys found |
link calorie of fats with heart disease and cholesterol except in Greece |
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Mediterranean diet |
Dr. Keys hight fat but vegetabe type |
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Australian Aborigines have high rate of heart disease in spite of the fact that they have low blood cholesterol and have low animal fat intake
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explanation: Low good HDL, and bad LDL is of the small particle type. not good
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rich sugar diet |
1/3 increased their insulin levels,
their cortisol levels, their weight, the ability of their blood platelets to aggregate which can lead to blood clot formation John Yudkin. Dr. Robert Lusting |
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Which of the following statements best summarizes the main criticism of Ancel Keys’ 1950 study of cholesterol and heart disease?
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He used data from only 6 of the 22 countries for which he had data available and excluded populations that did not fit with his hypothesis
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10 risk factors of heart disease |
1. low birth weight
2. born male 3. hypertension. constant pressure beating against arteries walls damages the arteries, and that's where plaque begins to build up 4. inactivity 5. obesity 6. smoking 7. diabetes 8. stress 9. microbes comes in through mouth. If gums not health, where they bleed microbes can enter. ex, cytomegalovirus, chlamydia pneumonia, porphyromonas gingivalis. FlossOrDie 10. HOMOCYSTEINE molecule is formed from amino acid methionine from proteins. When broken down, forms various metabolites which is catalyzed by Vit B |
