Foresight Obesity System Map

DaveGrohl

Member
Location
Cumbria
That's my cycling diet to lose weight , I was not getting up to the speeds I wanted so decided to get my weight down , I was just under 14 stone I am now 11 . 7 stone and speeds gone up approx 3 mph and hills are a lot easier, the NHS reabilatation classes go through all the diet and what not to eat , the main point was to avoid foods High in Saturated Fats, but they spend a lot of time explaining what's heathy to eat and not, I'm afraid Lard is not one of them
It's widely known that the NHS info is woefully behind the latest research if you start to take an interest, but I feel like I've picked on you enough today Derek. ;) Just FYI though, lard's fatty acid profile goes monounsaturated, saturated, polyunsaturated in order of %. Everyone thinks it's just a block of saturated fat, which is always news to them when you tell them it's almost 50% olive oil.
 

DaveGrohl

Member
Location
Cumbria
I think in Australia their 5 a day is, 2 (fruit) plus 5 (veggies), we only have 5 a day, because those writing the slogan thought anything more would be unachievable!
Zoe Harcombe wrote to all the major health authorities asking them why they'd arrived at "5 a day" etc. Not one of them could answer her with an actual evidence based reason. They'd all just chosen their number by committee. Which I suppose is fine in this case but then these committees are known to arrive at baffling conclusions far too regularly.
 

DaveGrohl

Member
Location
Cumbria
Funny how this graph goes hand in hand with the increase in obesity. Linoleic acid is an omega 6 polyunsaturated fat, not a saturated fat.

1641920244117.png
 

holwellcourtfarm

Member
NFFN Member
Yes I wished I had spoken to the doctor years ago who told me to go on a low fat heathy diet, it's all on the NHS website now , the internet is a wonderful thing if you look in the right place
In macronutrient terms all foods are a ratio of Protein : Fat : Carbohydrate

If it's low in fat then it must be high in carbohydrate as VERY few whole foods are over 30% protein.

If that carbohydrate is highly processed (as most is these days) then it's a route to type 2 diabetes. The exception is fibre which is basically a complex form of carbohydrate that our bodies can't break down.
 

Chris F

Staff Member
Media
Location
Hammerwich
Zoe Harcombe wrote to all the major health authorities asking them why they'd arrived at "5 a day" etc. Not one of them could answer her with an actual evidence based reason. They'd all just chosen their number by committee. Which I suppose is fine in this case but then these committees are known to arrive at baffling conclusions far too regularly.

So a bit like the guy who came up with the 10,000 steps a day. Its just a number that was chosen.
 
Location
Ceredigion
I’m confused. What you’ve described above looks like a lower carb diet. :scratchhead:

I’m confused. What you’ve described above looks like a lower carb diet. :scratchhead:

Zoe Harcombe wrote to all the major health authorities asking them why they'd arrived at "5 a day" etc. Not one of them could answer her with an actual evidence based reason. They'd all just chosen their number by committee. Which I suppose is fine in this case but then these committees are known to arrive at baffling conclusions far too regularly.
5 portions a day
 

Clive

Staff Member
NFFN Member
Location
Lichfield
So a bit like the guy who came up with the 10,000 steps a day. Its just a number that was chosen.


10k steps was a marketing campaign for the Tokyo olympics in 1940.

a pedometer was sold and the Japaneses word for Olympic is similar to their world for 10,000 apparently

no science whatsoever


BMI definitions is almost as random - created by committee / statistics rather than medical studies many decades ago
 
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Barleycorn

Member
BASE UK Member
Location
Hampshire
As I understand it, cholesterol doesn't cause heart attacks- it can't. Cholesterols are important molecules that are essential to life because they are a major constituent of cell membranes. The levels of these molecules in the blood vary from person to person. It's impossible to avoid consuming cholesterol as they are near ubiquitous molecules. It is true some foods contain different ratios but I don't know what the optimum is. I am sceptical of a lot of science that is in any way related to food as food production and manufacture is a big and highly lucrative industry and they know that any kind of health angle sells product.

I don't know if the full mechanism that causes atherosclerosis is properly understood. I know that it involves inflammation of the lining of the arteries and arterioles, and that in reality it is a calcium kind of build up in the arteries that causes them to narrow in a serious and potentially catastrophic way.
Zoe Harcombe has a good explanation for this. Cholesterol molecules gather round weak spots in your arteries to try and heal, thus cholesterol is present where arteries block up. It's a bit like blaming the fire brigade for starting fires, as they are always present at them.
 

kiwi pom

Member
Location
canterbury NZ
They used to be sliced potato. These days they are reformed from industrially processed potato pulp with various additives to change the mouth feel. Their carbohydrate is broken down in the body even faster as a result.

It wasn't quite as silly a statement as it looked.

View attachment 1009366
I don't know what that label is off, it certainly isn't Mac Fries. Mac Fries are not reformed anything , they're spuds, peeled, chipped, graded, par fried (in canola oil) frozen and packed before shipping and cooking in store.
Most of the ingredients on your list will be the coating because they appear to be crispy coated oven fries.

Its possible the contract for UK Mac Fries has changed but that's how its done here and for the south east Asia market.
 

kiwi pom

Member
Location
canterbury NZ
I think Mc Donalds fries are not chips as such due to frying - freezings (so the carbs change form) then re frying (plus all the additives)
Mac Fries are a pain to make because Maccas are very strict when it comes to quality. I think the extruded product claims come about because they're a 7mm fry and they look to skinny to be chipped. If they were extruded/reconstituted there'd be no defects and they'd all be identical like Pringles.
 
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Exfarmer

Member
Location
Bury St Edmunds
They used to be sliced potato. These days they are reformed from industrially processed potato pulp with various additives to change the mouth feel. Their carbohydrate is broken down in the body even faster as a result.

It wasn't quite as silly a statement as it looked.

View attachment 1009366
Making oven chips anywhere near as appetising as deep fried chips they need to coat them in a product which gives the chip a crisp coating. They are still a potato chip inside with a smattering of coating which must be healthier than the deep fried version.
Multiple cooking of chips actually done properly will produce a delicious chip as served up by the very top restuarants. They are normally cooked 3 times.
I personally would not want to be eating chips of any description more than once a week
I am often surprised now on my cycling wanderings going into a pub for a beer and a sarnie how what comes back is a large baguette with an equally large side serving of chips, sometime there is also a couple of leaves of salad with it if we are lucky😂
It is the same in the coffee shops with scones having tripled in size in the last ten years, and people wonder why the nation is getting fat!
 
Making oven chips anywhere near as appetising as deep fried chips they need to coat them in a product which gives the chip a crisp coating. They are still a potato chip inside with a smattering of coating which must be healthier than the deep fried version.
Multiple cooking of chips actually done properly will produce a delicious chip as served up by the very top restuarants. They are normally cooked 3 times.
I personally would not want to be eating chips of any description more than once a week
I am often surprised now on my cycling wanderings going into a pub for a beer and a sarnie how what comes back is a large baguette with an equally large side serving of chips, sometime there is also a couple of leaves of salad with it if we are lucky😂
It is the same in the coffee shops with scones having tripled in size in the last ten years, and people wonder why the nation is getting fat!
I remember, about 30 years ago, when I flew into the USA, I went for a coffee in the LA airport, and thought, I am worn out, I could do with a coffee to perk me up, so ordered a large coffee, expecting to get a mug, I think they served me a pint of coffee!!!
 

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Written by Charlotte Cunningham from CPM Magazine

JCB has launched new Fastrac 4000 and 8000 Series tractors with an all-new electronics infrastructure which is claimed to deliver higher levels of performance. According to JCB, the new Fastrac iCon operator environment has three key features: iConfigure – creating a bespoke control experience for every operator iConnect – integrating advanced precision agriculture technology iControl – redefining operation through new driveline software The 175hp to 348hp (133kW to 260kW) Fastracs feature the new iCon armrest console and touch-screen display to provide flexibility in operator allocation and operator information, as well as a new transmission control strategy to enhance operator comfort and powertrain efficiency, says the manufacturer...
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