Another one-liner:
Now, I like this paper. They found some weird stuff which is fully Protons compliant. That's not today's post. I just wanted to share this graph:
These people are clearly rank amateurs rather than hardcore obesity researcher, they have utterly failed to "improve" the saturated fatty acid (SFA) diet to make it obesogenic. Want to stay slim? Cocoa butter. As good as chow, and who would want to eat chow? Though I'd personally choose beef fat.
The linoleic acid diet is also not very fattening. Hmmmmm.
Even without looking at Table 1 you absolutely know what has been done, both to get the low weight gain on LA and to eliminate the inflammatory changes in the liver (which are there in cell culture).
Hard to decide whether to go through this study or start on the mitochondrial data from the hungry Italian rats. Or maybe go to Winks Meadow to see if the Green Lipped orchids are up and flowering yet.
The sun is shining.
Peter
7 comments:
Thanks for making me laugh this morning
Yeah, sadly the more into the weeds one goes, the more complicated it seems to get. There are clearly interactions between different fats which I do not yet claim to understand.
And of course there are the genetic effects. This is a fun paper, although it makes me feel bad for the poor A/J strain of mouse.
"Macronutrient diet selection in thirteen mouse strains"
"All mouse strains adapted successfully to the macronutrient self-selection protocol, except the A/J mice (see RESULTS)."
"In a dietary obesity study, A/J mice failed to consume a synthetic low-fat diet, preferring instead to eat their own feces and cage bedding (25)."
"Collectively, these observations suggest that A/J mice may have a learning impairment such as that described previously for 129/Sv mice (6).
Yet, according to Surwit, they're protected from obesity... Poor survival traits, sadly.
I hope you go through this paper eventually. Even reading the whole thing, I could not see how they got the LA results. Help me Obi-Wan, you're my only hope.
NVM, it's right there at the beginning Tucker's "Hello, Can We Have Your Liver". Duh.
paper link - https://sci-hub.se/10.1007/s11745-015-4072-2
Tried digging into the actual diet data sheets - couldn't find them? So I don't know anything about the carbs in the diets.
BUT - this is not real science - the different diets can have different chow batches - from different time etc.. (Real science means you do EVERYTHING possible to limit to => ONE <= variable.). Yeah - I know - they all do this thus ignore the bits about the scientific method they used to teach us in high-school...
Ignoring that - if you look at table -1 - you can see that because they were lazy and just used off the shelf diets - they were changing all sorts of variables at the same time.
The proper way would be to get a base diet chow - and add chemically defined oils. The outlier is the chow diet (from a different group of diets?) - high LA yet low weight gain??? Or you could just say the more SF in the diet - the less weight gain.
So sad to see so much lab work with out proper controls - what a waste.
,.,.
I've also recently dug into bomb-calorimetry - used for food labels and diet labels. This can be quite misleading - the form the nitrogen is in changes the amount absorbed. The amount of protein absorbed from meat or fish is quite different than what is absorbed from plant foods.
My advise is to just not eat ANYthing with a food label - learn to cook - eat real foods - not a perfect solution, but a good heuristic (rule of thumb) for dealing with a increasingly complex food choices.
,.,.
Latest puzzle - I'm told that they use CO in the USA to make the meat quite red. One store I go to must be pumping a lot - the color no longer looks natural. CO would tend to reduce oxidation - could be a good thing? or bad?
@karl
I don't know if CO affects things nutritionally, but it certainly doesn't improve the taste. Lived overseas for a year, was surprised at first that beef was a totally different color... finally realized that's what color it was *supposed* to be.
In our supermarket meat sections they simply light everything with horrible pink-purple tinted led lighting. It makes all the meat glow beautifully. To see what you're getting you need to take the alleged meat away from the cabinets to more ordinary lighting to persuse and generally it turns grey or green. But one thing which stands out in my mind from when I was visiting the UK, the lamb chops were all very pale and anaemic looking which was horrifying to me since I am used to Australian chops which are a healthy dark red colour. I don't know if the paleness, paler than even a pork chop, was due to breeding, feeding or post treatments, but Yuk!
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