Nutrition: A Historical Perspective. Arthur Agatston MD
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1 Nutrition: A Historical Perspective Arthur Agatston MD
2 "In the three short decades between now and the twenty-first century, millions of ordinary, psychologically normal people will face an abrupt collision with the future..." January 1, 1970
3 Rate of Technology Change Rate of Anxiety/Depression New Technologies Year
4 Optimal Health Connectedness Degree of Optimal Health Too Little Stress Peak, Optimal Health Too Much Stress Degree of Physical or Mental Stress
5 Optimal Health Peak, Optimal Health Dosage Vitality
6
7 Hunter Gatherer Abs
8 Fields of Grain= More Energy/Acre
9 Dark Age Peasants
10 Cavities, Osteoporosis, Vitamin Deficiences Cordain L, Am J Clin Nutr 2005;81:341-45
11 From Hunter Gatherer to Agriculturist Pre-Agricultural Agriculturalist
12 Not All Were Small: Genghis Khan, Maasai High Meat And Dairy
13 "The Chinese noted with surprise and disgust the ability of the Mongol warriors to survive on little food and water for long periods; according to one, the entire army could camp without a single puff of smoke since they needed no fires to cook. Compared to the Jurched soldiers, the Mongols were much healthier and stronger. The Mongols consumed a steady diet of meat, milk, yogurt and other dairy products, and they fought men who lived on gruel made from various grains. The grain diet of the peasant warriors stunted their bones, rotted their teeth and left them weak and prone to disease. In contrast, the poorest Mongol soldier ate mostly protein, thereby giving him strong teeth and bones. Unlike the Jurched soldiers, who were dependent on a heavy carbohydrate diet, the Mongols could more easily go a day or two without food."
14 American Colonial Diet
15 The Milkmaid Milk, Butter, Cheese, Yogurt
16 Colonial Recipe Melt one pound of lard with a stick of butter and flavor this abundant compilation of animal fats by frying in it a few healthy slabs of "country ham" for approximately 45 minutes, until the country ham is brown and leathery, having rendered all of its own fat, salt and flavor into the lard mixture.
17 Was This a Recipe for Heart Disease?
18 Industrial Revolution Manufacturing, Innovation
19 1873 Vienna World s Fair
20 The Steel Roller Mill White Flour
21 Transportation and Refrigeration
22 1870: Standard Oil; Cheap Kerosene Lights up the Night
23 1893 Chicago World s Fair: And Then There Was Electric Light
24 1909: Trans-Fats Vegetable Oil Introduced
25 Rate of Technology Change New Technologies Year
26 1912: Dr. James Herrick Reports First Case of Coronary Thrombosis Heart Attack
27 Butter vs. Margarine Trans-fats
28 Was the Heart Attack Epidemic Due to Over-nutrition and Obesity? s
29 1980s: It All Started with the Food Pyramid
30 Is this what Bill Gates had in Mind? The Sitting Disease
31 Rate of Technology Change New Technologies Year
32 Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14%
33 Obesity Trends* Among U.S. Adults BRFSS, 1991 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
34 Obesity Trends* Among U.S. Adults BRFSS, 1992 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
35 Obesity Trends* Among U.S. Adults BRFSS, 1993 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
36 Obesity Trends* Among U.S. Adults BRFSS, 1994 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
37 Obesity Trends* Among U.S. Adults BRFSS, 1995 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
38 Obesity Trends* Among U.S. Adults BRFSS, 1996 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19%
39 Obesity Trends* Among U.S. Adults BRFSS, 1997 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
40 Obesity Trends* Among U.S. Adults BRFSS, 1998 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
41 Obesity Trends* Among U.S. Adults BRFSS, 1999 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
42 Obesity Trends* Among U.S. Adults BRFSS, 2000 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20%
43 Obesity Trends* Among U.S. Adults BRFSS, 2001 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
44 Obesity Trends* Among U.S. Adults BRFSS, 2002 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
45 Obesity Trends* Among U.S. Adults BRFSS, 2003 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
46 Obesity Trends* Among U.S. Adults BRFSS, 2004 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25%
47 Obesity Trends* Among U.S. Adults BRFSS, 2005 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
48 Obesity Trends* Among U.S. Adults BRFSS, 2006 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
49 Obesity Trends* Among U.S. Adults BRFSS, 2007 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
50 Obesity Trends* Among U.S. Adults BRFSS, 2008 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
51 Obesity Trends* Among U.S. Adults BRFSS, 2009 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
52 Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI 30, or ~ 30 lbs. overweight for 5 4 person) Thinnest Fattest Didn t Exist No Data <10% 10% 14% 15% 19% 20% 24% 25% 29% 30%
53 It s Not Just in America
54 Wednesday, September 24, 2008
55 Why?
56 LOW FAT
57 1980s: It All Started with the Food Pyramid
58 50 Glycemic Response Blood Sugar Reactive Hypoglycemia Shepherd PR. NEJM 1999;341:
59 Glycemic Response 50 Blood Sugar Fuel Reserve Shepherd PR. NEJM 1999;341:
60
61 Who has the thrifty gene? Pima Indians
62 Veggies Fruits Lean Protein Lean Protein Healthy Fats
63 Fats and Carbs
64 Fats and Carbs Substituting For Saturated Fat (Animal Fat) Good Bad Substituting For Refined Carbs (the white stuff) Hu FB J Am Coll Cardiol 2015;66:
65 Grain vs. Grass Fed Meat
66 Grain vs. Grass Fed Meat Miller, GJ: Lipids in Wild Ruminant Animals and Steers. J. Food Quality, 9:331-43, 1986.
67 Omega 6 Omega 3 Miller, GJ: Lipids in Wild Ruminant Animals and Steers. J. Food Quality, 9:331-43, 1986.
68 Should you be Gluten Free?
69 Gluten vs. Other Proteins
70 Gluten Molecule AA-Tight Junctions BMC Medicine 2012, 10:13
71 Symptoms of Gluten Sensitivity Volta, U. & De Giorgio, R. Nat. Rev. Gastroenterol. Hepatol. 9, (2012
72 More Recent Unintended Experiments NSAIDS
73 ? Antibiotics and Obesity
74 Traditional v. Industrial Bread Making 1960s
75 Rate of Technology Change New Technologies Year
76 Optimal Stress Technology Degree of Optimal Health Too Little Stress Peak, Optimal Health Too Much Stress Degree of Physical or Mental Stress
77
78 DIETARY FAT INTAKE AND THE RISK OF CORONARY HEART DISEASE IN WOMEN Hu HB, N Engl J Med 1997;337:1491-9
79 The French Paradox Point l Eveque Smelly Cheese
80 Sweet, Fatty, Salty Deselection Jo Robinson 2004
Evolutionary Eating. Arthur S. Agatston, MD, FACC
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