2.1 D’ici à 2030, éliminer la faim et faire en sorte que chacun, en particulier les pauvres etles personnes en situation vulnérable, y compris les nourrissons, ait accès tout au long del’année à une alimentation saine, nutritive et suffisante

JEA 2020 - Conférence-Débat : Pour une alimentation saine, bonne, durable, pour tous

e) Faire en sorte que tous les groupes de la société, en particulier les parents et les enfants, reçoivent une information sur la santé et la nutrition de l'enfant

Valter Longo, PhD has been studying an aspect of fasting and autophagy that is fascinating enough, I wanted to include it in it’s own section. One area of his research focuses on how fasting induces differential stress resistance to make chemotherapy far more effective. In a food scarce environment, normal cells become more resistant to oxidative stress, but cancer cells don’t. Remember, cancer cells are broken cells. Something went wrong with them and they are replicating out of control. Being broken means they don’t retain all the typical functions and protective mechanisms of normal cells, like antioxidant generation. That’s one of the reasons cancer cells switch their metabolism from oxidative phosphorylation to glycolysis even in the presence of oxygen. It’s known as the Warburg effect. There are many theories on why this happens, but one is because cancer cells are more sensitive to the reactive oxygen species created during normal metabolism. Eating creates an environment where cancer cells thrive and normal cells are stressed. Cancer cells need an environment rich with sugar, growth factors (like IGF-1) and amino acids like glutamine. For normal cells, metabolism creates reactive oxygen species and triggers an immune response to deal with all the pathogens riding along on top of your meals. However, when you fast, normal cells become 1000 times more resistant to reactive oxygen species, but cancer cells do not. This same starvation-protection also makes normal cells far more resistant to chemotherapy drugs.

Nigg said it might help me grasp what’s happening if we compare our rising attention problems to our rising obesity rates. Fifty years ago there was very little obesity, but today it is endemic in the western world. This is not because we suddenly became greedy or self-indulgent. He said: “Obesity is not a medical epidemic – it’s a social epidemic. We have bad food, for example, and so people are getting fat.” The way we live changed dramatically – our food supply changed, and we built cities that are hard to walk or cycle around, and those changes in our environment led to changes in our bodies. We gained mass, en masse. Something similar, he said, might be happening with the changes in our attention.

How much protein should you get for breakfast? A common suggestion for protein intake for each meal is around 25-30 grams of protein.  A 2010 review article (5) suggests consuming 25-30 grams of protein at each meal can help prevent muscle loss.  This effect has been shown in the elderly, which is at risk for losing muscle mass and strength, but also younger adults. Therefore, every adult age could benefit from eating around 25-30 grams of protein at each meal. Shifting intake of protein, not necessarily increasing the amount, could help optimize muscle growth and get the benefits of satiety from a higher protein meal.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-caloriesecrets_net-box-4-0')}; For example, a typical adult may get 90 total grams of protein through the day: about 10 grams for breakfast, 20 grams for lunch and about 60 grams of protein for dinner. Instead, some researchers are proposing people get around 30 grams at each meal instead of loading up on protein for the dinner meal.

Get your fats via healthy midday snacks. Go for or seed-based crackers (we like Flackers) with guacamole or nut butters. For quick bites: olives, olive tapenade, or a handful of nuts. Or pair your hummus with some sliced red pepper, jicama, celery, and sulforaphane-rich cauliflower and broccoli (which can increase insulin sensitivity).

Besides helping you stay regular and feeding the good bugs in your gut microbiome, fiber can also improve glycemic control. Research shows that diets rich in fiber are associated with lower post-meal glucose and insulin levels and lower glucose variability. One small study of people with Type 2 diabetes found that those who ate about 50 grams of fiber every day had lower glucose responses and less variability than those who ate an identical amount of calories but only about 15 grams of fiber every day.  

Don’t ruin your salad. Salads should be the ultimate metabolically friendly choice on the menu, but beware of common mix-ins like dried fruit, crunchy toppings like croutons or fried tortilla strips, and sugar- or honey-filled dressings could send your post-meal glucose soaring. (Same goes for veggie-rich soups with glucose spikers like rice, noodles, and pasta—not to mention the bread and crackers on the side.)

Following food author Michael Pollan’s simple advice about choosing a diet may be the best way forward: “Eat food. Not too much. Mainly plants.”

Acai Berry Pulp/Skin/Puree Powder

Baobab Fruit Powder, Dried

Sumac Bran, Raw

Anaphylaxis is a life-threatening reaction that results in difficulty breathing, swelling in the mouth and throat, decreased blood pressure, shock, or even death. Milk, eggs, wheat, soy, fish, shellfish, peanuts, and tree nuts are the most likely to trigger this type of response.

Possible symptoms include itchy skin, hives, abdominal pain, vomiting, diarrhea, and nausea.

A deficiency can cause megaloblastic anemia, or the development of abnormal red blood cells, in pregnant women.

For Burger Patties8 ounces (225 grams) mushrooms 1 medium carrot 1 1/2 cups (85 grams) broccoli florets 1/4 medium onion 2 medium garlic cloves 2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking 1 teaspoon smoked paprika 1 teaspoon chili powder 3/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1/3 cup (35 grams) walnut halves (about 14 halves) 2 cups packed (85 grams) spinach leaves Handful tender fresh herbs like chives, parsley or cilantro (optional) 1/2 cup (100 grams) panko breadcrumbs 2 large eggs 1 tablespoon (15 grams) tomato paste 3/4 cup (115 grams) cooked brown rice Bread rolls, lettuce, tomato, cheese and favorite burger sauces

Ingredients10-12 oz. of tomato paste10-12 oz. of tomato paste1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1 tablespoon of sugar1 tablespoon of sugar1/2 teaspoon salt1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon black pepper1/2 teaspoon mustard powder1/2 teaspoon mustard powder1/2 teaspoon dried oregano1/2 teaspoon dried oregano1/2 teaspoon cayenne1/2 teaspoon cayenne1/2 teaspoon onion powder1/2 teaspoon onion powder1/2 teaspoon of garlic powder1/2 teaspoon of garlic powder1/4 teaspoon celery salt1/4 teaspoon celery saltpinch of ground all spicepinch of ground all spice

Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores.

Effects of weight loss during a very low carbohydrate diet on specific adipose tissue depots and insulin sensitivity in older adults with obesity: a randomized clinical trial

Each test salad contained 48 g spinach (Spinach; Dole Food Company), 48 g romaine (Hearts of Romaine; Fresh Express), 66 g shredded carrots (Shredded Carrots; Dole Food Company), and 85 g cherry tomatoes

The amount of dietary fat consumed with the hot meal (3 or 36 g) did not affect the increases in plasma concentrations of vitamin E (20% increase with the low-fat spread and 23% increase with the high-fat spread) or alpha- and beta-carotene (315% and 139% with the low-fat spread and 226% and 108% with the high-fat spread).

A single-dose bioavailability study was performed using three commercially available milks (unfortified whole milk and whole and skimmed milk fortified with vitamins A and E).

Global burden & epidemiology of adolescent nutrition: issues and risk factors

Adolescent Undernutrition: Global Burden, Physiology, and Nutritional Risks

More specific for those following a ketogenic diet, to date, six studies have compared breath acetone levels with blood b-hydroxybutyrate levels and have found a strong correlation (R2= 0.77) (8). One study in particular directly compared blood, breath, and urine samples of 12 healthy individuals undergoing an experimental protocol designed to induce a state of ketosis. The results demonstrated that plasma acetoacetate was best predicted by breath acetone (6). Therefore, it appears that breath acetone assessments are a fast and accurate way to test for the degree of ketosis.

When following a ketogenic diet, acetyl-CoA is produced in the liver from the breakdown of fat and is used to produce acetoacetate, one of three ketone bodies.  From there, acetoacetate can be converted to the other two “ketone bodies”, b-hydroxybutyrate and acetone.  While b-hydroxybutyrate is tested via blood meters, acetone actually diffuses into the lungs and can be measured by testing exhaled breath (7)! Acetone is a byproduct of fat metabolism and is present in the breath of all humans but in different concentrations.

A beneficial impact of the fat quality on insulin sensitivity is not seen in individuals with a high fat intake (> 37E%).

Making things even more maddeningly complicated, seemingly similar foods can differ wildly in nutrition profile. A local, farm-fresh carrot will probably be less diluted in its nutrients than a mass-produced baby carrot that's been bagged in the grocery store. A hamburger at a fast-food restaurant will have different fat and salt content compared with one made at home. Even getting people to better report on every little thing they put into their bodies can't completely address this variation.

In a recent study published in the journal Cell, Israeli scientists tracked 800 people over a week, continuously monitoring their blood sugar levels to see how they responded to the same foods. Every person seemed to respond wildly differently, even to identical meals, "suggesting that universal dietary recommendations may have limited utility," the researchers wrote. "It's now clear that the impact of nutrition on health cannot be simply understood by assessing what people eat," said Rafael Perez-Escamilla, a professor of epidemiology and public health at Yale, "as this is strongly influenced by how the nutrients and other bioactive compounds derived from foods interact with the genes and the extensive gut microbiota that individuals have."

I asked 8 researchers why the science of nutrition is so messy. Here’s what they said.

Vegans had the highest intakes of fibre, vitamin B1, folate, vitamin C, vitamin E, magnesium and iron, and the lowest intakes of retinol, vitamin B12, vitamin D, calcium and zinc.

Dogs received the test product as two meals per d, to provide their individual daily energy requirement according to the following equation: 95 kcal/kg body weight0·75 per d (397 kJ/kg body weight0·75 per d). During the adaptation phase (4–6 d), no samples of faeces or diet were collected to allow for complete transition of test product through the digestive tract. During the collection phase (7–11 d), faeces were collected daily, pooled for each dog and stored at −20°C prior to analysis. Food intakes and refusals were recorded daily.

Plantains are higher in starch than bananas, low in sugar and is similar to a potato in texture. Plantains have similar nutritive value as fresh bananas plus vitamin A, and are an excellent source of carbohydrates, according to the University of Florida Extension. Plantains are also a good source of vitamin C and are low in sodium and calories.

The benefits of increased consumption were greater for fruits than for vegetables and strongest for berries, apples/pears, tofu/soy, cauliflower, and cruciferous and green leafy vegetables. Increased satiety with fewer calories could be partly responsible for the beneficial effects of increasing fruit and vegetable intake. These findings may not be generalizable—nearly all the participants were well-educated white adults.