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Matti Narkia

Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunte... - 0 views

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    Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets. Cordain L, Miller JB, Eaton SB, Mann N, Holt SH, Speth JD. Am J Clin Nutr. 2000 Mar;71(3):682-92. PMID: 10702160 Our analysis showed that whenever and wherever it was ecologically possible, hunter-gatherers consumed high amounts (45-65% of energy) of animal food. Most (73%) of the worldwide hunter-gatherer societies derived >50% (> or =56-65% of energy) of their subsistence from animal foods, whereas only 14% of these societies derived >50% (> or =56-65% of energy) of their subsistence from gathered plant foods. This high reliance on animal-based foods coupled with the relatively low carbohydrate content of wild plant foods produces universally characteristic macronutrient consumption ratios in which protein is elevated (19-35% of energy) at the expense of carbohydrates (22-40% of energy).
Matti Narkia

Whole Health Source: Composition of the Hunter-Gatherer Diet - 0 views

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    I bumped into a fascinating paper today by Dr. Loren Cordain titled "Plant-Animal Subsistence Ratios and Macronutrient Estimations in Worldwide Hunter-Gatherer Diets." Published in 2000 in the American Journal of Clinical Nutrition, the paper estimates the food sources and macronutrient intakes of historical hunter-gatherers based on data from 229 different groups. Based on the available data, these groups did not suffer from the diseases of civilization. This is typical of hunter-gatherers. Initial data came from the massive Ethnographic Atlas by Dr. George P. Murdock, and was analyzed further by Cordain and his collaborators. Cordain is a professor at Colorado State University, and a longtime proponent of paleolithic diets for health. He has written extensively about the detrimental effects of grains and other modern foods. Here's his website.
dietcongress2018

Macronutrients - 0 views

Macronutrients are essential nutrients required by the body in large quantities as they are the major suppliers of energy which help in maintaining important functions of the body and carry out our...

Nutrition study health medline research vitamin_D delicious obesity macronutrients

started by dietcongress2018 on 05 Mar 18 no follow-up yet
Matti Narkia

Nutrition Fact Sheets, Nutrition, Feinberg School of Medicine - 0 views

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    This section contains fact sheets that provide a detailed description of vitamins, minerals and macronutrients as well as fad diets. The In Focus section addresses omega-3 fats and mercury levels in different varieties of fish.
Matti Narkia

Food Composition : Food and Nutrition Information Center - 0 views

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    The Nutrient Data Laboratory (NDL) has been compiling and developing food composition databases for over a century. Current version of the database is Standard Reference, Release 21. Find links to NDL resources, including online nutrient search, lists of individual nutrients, PDA downloads and more
Matti Narkia

Fat - Wikipedia, the free encyclopedia - 0 views

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    Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, d
Matti Narkia

Origins and evolution of the Western diet: health implications for the 21st century -- ... - 0 views

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    Origins and evolution of the Western diet: health implications for the 21st century. Cordain L, Eaton SB, Sebastian A, Mann N, Lindeberg S, Watkins BA, O'Keefe JH, Brand-Miller J. Am J Clin Nutr. 2005 Feb;81(2):341-54. Review. PMID: 15699220
Matti Narkia

Low-carbohydrate nutrition and metabolism -- Westman et al. 86 (2): 276 -- American Jou... - 0 views

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    Westman EC, Feinman RD, Mavropoulos JC, Vernon MC, Volek JS, Wortman JA, Yancy WS, Phinney SD. Low-carbohydrate nutrition and metabolism.
Matti Narkia

Nutrition and mental health - Nutrition and the brain, Energy intake and mental health,... - 0 views

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    The human brain has high energy and nutrient needs. Changes in energy or nutrient intake can alter both brain chemistry and the functioning of nerves in the brain. Intake of energy and several different nutrients affect levels of chemicals in the brain called neurotransmitters. Neurotransmitters transmit nerve impulses from one nerve cell to another, and they influence mood, sleep patterns, and thinking. Deficiencies or excesses of certain vitamins or minerals can damage nerves in the brain, causing changes in memory, limiting problem-solving ability, and impairing brain function.
Matti Narkia

Protein - Wikipedia, the free encyclopedia - 0 views

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    Proteins are large organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by a gene a
Matti Narkia

FAQ - Australian Homo Optimus Society Homepage - cybernaut.com.au - 0 views

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    No one can dispute that mother's milk is the ideal nutrition, as far as the biochemical composition is concerned. It contains 3 to 11 grams of fat per 1 gram of protein (0.4% unsaturated fat). The conclusion is obvious - if Nature included such a minute quantity of that constituent in such a wonderful food, then we should respect it. Meanwhile, people are being persuaded that plant-derived fats containing polyunsaturated fatty acids which do not exist in mother's milk, are healthy. Nothing is more misleading. The best are the fats which contain the highest percentage of energy contributing constituents, or in other words, such in which COOH group is attached to the longest fatty acid chain. Short fatty acid chains contain around 30-40% of energy-contributing constituents, the longest ones over 90%. Long-chain fatty acids fully saturated with hydrogen, yields approx. 10 cal/g when metabolised, the same as petrol. Fat's value as a "fuel" for our body increases with the increase in the amount of hydrogen per gram of carbon in its molecule, with the increase in the energy-contributing constituents. Chemically, the best are long-chain fully saturated fatty acids, that is to say, solid fats of animal origin. Only fats with the length of the chain above 10 carbon atoms are suitable to be utilised by our cells and tissues without conversion. These fats are directed straight to the blood stream via the lymphatic system, and they do not have to be converted and made suitable by the liver, as is the case with inferior fats (with shorter chains), or all other constituents of consumed and digested foods
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