Eduard Moldovan / ed👨🏻‍💻’s Post

Framing nutrtion in terms of what causes satiety in addition to nutritional value is a unique and much needed perspective for us to truly address rising rates of obesity and diabetes. Looking forward to reviewing this presentation

Check out the latest Unbiased Science newsletter on the topic of processed (and ultra-processed foods). In it, Drs. Jess Steier, Cara Harbstreet, MS RD LD, Michelle Bridenbaker, and Dr. Sarah Ballantyne break down the latest (and emerging) research on this topic. Sneak peek: Research on processed and ultra-processed foods is continuously ongoing. Current evidence is largely based on observational studies and self-reported data that are prone to bias and likely do not properly control for confounding variables (i.e. an unmeasured variable(s) that influences both the supposed cause and effect). The reality is that this is a nuanced discussion as it’s important to understand what foods are considered UPFs, why many people are over-consuming UPFs, to balance the reality of personal/family finances, and to ensure we do not further fuel disordered eating. Unfortunately, many studies are being taken out of context and picked up by major media outlets to spread fear, guilt, and shame. Processed foods are not inherently harmful, but there are important considerations including hyperpalatability (they are delicious to eat), the ease for which overeating can occur with UPFs, the caloric density of UPFs, the reduced calorie thermic effort* to digest UPFs (processed food is easier to digest than whole food calorically), and the proportion of UPFs in our diet overall. Read more here: https://lnkd.in/dRq-_V7K

🥑 Do you believe that an avocado shipped halfway around the world to the UK can provide the same level of nutritional and environmental quantum coherence as one picked fresh from the tree and eaten in its natural environment? The nutritional and energetic value of food is profoundly influenced by its origin and the environment in which it is grown and consumed. These fundamental concepts about nutrition are often overlooked by "food gurus" and "scientific experts," who focus solely on macronutrients and micronutrients, missing the bigger picture of how food interacts with the body on a deeper level. Check out the work by Dr Fritz Albert Popp... Now I am going to throw a nutritional curveball out there and say that, nutrition isn’t just the tip of the iceberg to health—it’s one fragment of a much larger, interconnected system, and eating avocados that have been picked early, kept in cold store, shipped to the UK and ripened at home provides as much nutritional benefit as my AI generated picture. If we look deeper into this concept we might understand why a one diet fits all approach is not the way forward when there is an environmental mismatch and this story might be linked to our magic mitochondria, microbiomes and mitochondria haplotypes. If you are intrigued to learn more join me in January when, I launch my official membership and mentoring group. ----------------------------------------------------------------------------- Learn More From Me: 📖 Masterclass series Managing Complex Histamine Intolerance and Mast Cell Activation Syndrome: https://lnkd.in/eEZgExDk 🤓 Read my blog: https://lnkd.in/eM2fMEun ✅ Join my practitioner membership and mentoring service: https://lnkd.in/e97wwrW3

The Nutritional and Culinary Potential of Fava Beans

A long overdue post. As always, this page is meant to help you. It is not meant to offend you. Please read with your learning lenses💙 No scientific data has studied the effectiveness of using natural flavours instead of artificial because each natural flavour can have over 100 different chemicals in each product. Therefore it is practically impossible to regulate and have controlled studies comparing health outcomes between both. The issue with natural and artificial flavours is the same issue we have with artificial sweeteners; they trick the brain into craving more of the actual flavour because they overstimulate dopamine receptor sites. This leads to overeating and sometimes development of an addictive relationship with food. Artificial flavouring has to do with synthetic chemicals that sometimes come from petroleum. When dry flavours are used versus liquid, they must use different “carrying agents”. The most common carrier is Maltodextrin, which is incredibly high on the glycemic index and is made from GMO corn. Food items that are high on the glycemic index tend to bring on a short period of high energy, followed by a crash, followed by “needing more energy”, AKA reaching for more food to “stabilize our blood sugar”. At the end of the day, the FDA does not require artificial OR natural flavour to disclose of the 100+ chemicals used in the “in between” process. Things like MSG are often added to both to again, intensify the flavour. MSG is another item added to food products to make them highly addictive. Are we understanding the pattern yet? Natural flavour is the 4th most used ingredient in food products in the world. Let that sink in. #foodproducts #naturalflavours #artificial #food #additive #flavours #disorderedeating #wellness #mentalhealth #dopamine #brainhealth #foodaddiction #foodaddict #marketing #health #wholefoods #wholefoodsfirst #science #education #awareness #nutritiontips #mealpreptips #lifestyle #holisticwellness #primal #healthtips #fitfam #fitnessindustry

This report (roadmap) released in December 2023 will be a great read for anyone interested in the intersection between global (and local) food systems and human (and planetary) health. Developed by the World Economic Forum's New Frontiers of Nutrition community including our partners at the The Food & Mood Centre, IMPACT Institute, Deakin University Contents include subjects such as: - case for change - history of nutritional science - a diet that meets the needs of human health (including mental health) - grow and manufacture diverse, nutrient-dense food - reformulate unhealthy processed food - make nutritious food more affordable and accessible And more. So interesting!

𝐀 𝐩𝐨𝐝𝐜𝐚𝐬𝐭 𝐡𝐨𝐬𝐭 𝐫𝐞𝐜𝐞𝐧𝐭𝐥𝐲 𝐟𝐨𝐫𝐰𝐚𝐫𝐝𝐞𝐝 𝐦𝐞 𝐭𝐡𝐢𝐬 𝐥𝐢𝐬𝐭𝐞𝐧𝐞𝐫 𝐪𝐮𝐞𝐬𝐭𝐢𝐨𝐧 𝐚𝐟𝐭𝐞𝐫 𝐈 𝐚𝐩𝐩𝐞𝐚𝐫𝐞𝐝 𝐨𝐧 𝐡𝐞𝐫 𝐬𝐡𝐨𝐰 𝐭𝐨 𝐝𝐢𝐬𝐜𝐮𝐬𝐬 𝐬𝐞𝐞𝐝 𝐨𝐢𝐥𝐬: 𝘐 𝘢𝘮 𝘲𝘶𝘪𝘵𝘦 𝘴𝘩𝘰𝘤𝘬𝘦𝘥 𝘢𝘯𝘥 𝘤𝘰𝘯𝘧𝘶𝘴𝘦𝘥. 𝘐 𝘬𝘯𝘦𝘸 𝘵𝘩𝘢𝘵 𝘴𝘦𝘦𝘥 𝘰𝘪𝘭𝘴 𝘪𝘯 𝘶𝘭𝘵𝘳𝘢-𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘦𝘥 𝘧𝘰𝘰𝘥𝘴 𝘢𝘳𝘦 𝘯𝘰𝘵 𝘨𝘰𝘰𝘥. 𝘞𝘩𝘢𝘵 𝘪𝘴 𝘴𝘶𝘳𝘱𝘳𝘪𝘴𝘪𝘯𝘨, 𝘩𝘰𝘸𝘦𝘷𝘦𝘳, 𝘪𝘴 𝘋𝘳. 𝘊𝘢𝘵𝘦 𝘴𝘦𝘦𝘮𝘴 𝘵𝘰 𝘣𝘦 𝘴𝘢𝘺𝘪𝘯𝘨 𝘴𝘦𝘦𝘥 𝘰𝘪𝘭𝘴 𝘪𝘯 𝘰𝘵𝘩𝘦𝘳𝘸𝘪𝘴𝘦 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘧𝘰𝘰𝘥𝘴 𝘢𝘳𝘦 𝘴𝘵𝘪𝘭𝘭 𝘢 𝘱𝘳𝘰𝘣𝘭𝘦𝘮. 𝐓𝐡𝐢𝐬 𝐩𝐨𝐨𝐫 𝐥𝐢𝐬𝐭𝐞𝐧𝐞𝐫 𝐰𝐚𝐬 𝐡𝐚𝐯𝐢𝐧𝐠 𝐚 𝐭𝐡𝐫𝐞𝐞-𝐬𝐭𝐚𝐠𝐞 𝐩𝐚𝐧𝐢𝐜 𝐚𝐭𝐭𝐚𝐜𝐤. The first stage is as a food consumer since these oils are in so many products. Second, she is concerned as a mother, since she’s been feeding these oils to her growing child. Third, she is concerned as a future health professional pursuing an advanced degree in nutrition and being taught these oils are healthy. I confirmed that yes, vegetable oils make otherwise healthy foods unhealthy, that avoiding them will greatly improve her daughter's future, and that this calls to question how health professionals are educated. She’s hardly alone in her predicament. Today, more and more people are waking up to the reality that these oils are not good. But the trouble is that dietitians, nutritionists, etc, are still taught otherwise. This contradiction prevents well-meaning practitioners from effectively helping their patients. Her story speaks to the need for health professionals to have a clear vision of what good nutrition truly is. 𝐓𝐡𝐚𝐭'𝐬 𝐰𝐡𝐲 𝐈 𝐰𝐫𝐨𝐭𝐞 𝐃𝐚𝐫𝐤 𝐂𝐚𝐥𝐨𝐫𝐢𝐞𝐬. You see, many years ago I discovered how we've all been misled about which fats are good and which are bad. I’ve since altered millions to the harm they do. But so-called health authorities funded by the edible oil industry are actively blocking this message. Dark Calories reveals the history of well-financed misinformation that led to the replacement of healthy, traditional fats with oils that couldn't have existed before the industrial era. Find out who conspired to take your health, how they went about it, and how to get it back. (Published by Hachette Book Group) 𝐘𝐨𝐮 𝐜𝐚𝐧 𝐩𝐫𝐞𝐨𝐫𝐝𝐞𝐫 𝐭𝐡𝐞 𝐛𝐨𝐨𝐤 𝐡𝐞𝐫𝐞: https://lnkd.in/ez9vXnXD  

Processed and Ultraprocessed Foods: Examples and Health Risks How bad are processed and ultraprocessed foods? We explain the different types of processed foods and what you should know about them. By  Stacey Colino, ACE-CHC, MS and David Levine | Reviewed by Dietitian Vandana Sheth, RDN, CDCES, FAND | July 26, 2024, at 11:36 a.m. The "physiology of food" refers to the biological processes involved in how the body breaks down food into nutrients that can be absorbed and utilized, including the mechanical and chemical digestion of food within the digestive system, absorption of nutrients through the intestinal walls, and the elimination of undigested waste products as feces; essentially, the journey of food from ingestion to excretion within the body. Key aspects of the physiology of food:  Ingestion: The act of taking food into the mouth.  Mechanical digestion: Physical breakdown of food by chewing (in the mouth) and churning in the stomach, creating a larger surface area for chemical digestion.  Chemical digestion: The breakdown of complex food molecules into smaller, absorbable components by enzymes secreted in the mouth, stomach, and small intestine.  Absorption: The process where nutrients from digested food pass through the intestinal lining into the bloodstream and lymphatic system. https://lnkd.in/gTGG3hyZ

Ultra-processed foods (UPFs) are a hot topic in nutrition and public health, sparking debates over their definitions, advice, and information. 🥫🤔 Marketing and product labels can make it hard for consumers to understand how processed their food really is, leading to even more confusion. 😕📉 Our #ConsumerObservatory found that 65% of European consumers think UPFs are unhealthy, but they still choose them. Many are also unsure about how processed their food is. Better labels, clearer guidance, and education can help clear up confusion and misinformation about UPFs. At the same time, the agrifood industry must improve how we classify, evaluate, and label foods to keep our advice current with the latest science. 🏷️🔬 We’ll dive into these issues and more at #NextBite24: Building the Future of Food Together, as we explore UPFs with Tim Spector and discuss the intersection of food and health. 👉 https://lnkd.in/dNKy_BeP #NextBite24 #ImprovingFoodTogether #FutureOfFood #SustainableFood #FoodSystems #UPF

If you didn't know this report on #proteinbars existed, then you should. https://lnkd.in/e2USV7iV I would normally try to write something profound, but its quite simple - knowledge is power, and this reports tells what you need to know about protein bars. Easy. I know, I know - people worry reports only tell them what they already know! Mind you, I would argue that is actually a good thing. That said, having worked on protein bars for a very long time, i'd suggest that the majority of perceptions of the market are stereotyped to only a few major brands and products. And whilst that might reflect the commercial realities of the protein bar market today, i'm not convinced it is what will define the protein bar market of tomorrow. Just a thought. If you want to know more, happy to chat you through it. If there is one thing i care about more than anything - it is that you find your 'so what' and i'm happy to discuss whether we think the report could deliver that. Over to you protein bar enthusiasts. Nutrition Integrated Hannah Stirling Charlotte Chamberlain