“Physiologically we’re discovering that not every calorie is equal.” Dr. Siddahrta Mukherjee, Columbia University Medical Center Amen. Each gram of fat contains roughly the same calories, yet the nutritional value of fat varies greatly across different saturated fats, in saturated fats versus monounsaturated fats, in omega-3 vs. omega-6 polyunsaturated fatty acids (PUFA), in long-chain PUFAs […]
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Cudos to Nina Teicholz and the L.A. Times for this provocative piece about the politics of food science in America over the last 75 years. Teicholz reminds us about the recent controversy over the revelation that Harvard scientists in the 1960s were paid by industry reps to downplay the dangers of sugar to ensure that fat and […]
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Undercurrent News, a fish-industry journal, recently reported that Cargill, in partnership with the German chemical company BASF, is developing GE canola that expresses much higher levels of two long-chain omega 3 fatty acids –EPA and DPA (but not DHA). Omega-3s are found naturally only in fish, some fungi, and microalgae. This new biotech would transcribe […]
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A European team lead by the Swiss scientist Lukas Rist has found that mothers consuming mostly organic milk and meat products have about 50 percent higher levels of rumenic acid in their breast milk (Rist et al., 2007). This Conjugated Linoleic Acid is responsible for most of the health benefits of CLAs in milk and […]
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Fifteen papers in this workshop proceedings cover the multiple health benefits of CLAs. Milk, most dairy products, beef, lamb, and pork are the major dietary sources of CLA. The “magical properties” of CLA include reducing the propensity to store fat (especially abdominal fat), inhibiting tumor development, promoting sensitivity to insulin in cells, increasing immune response […]
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