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Food
               for
             Thought



Monday, June 25, 12
Back
                      Story




Monday, June 25, 12
No!




Monday, June 25, 12
Fucking
        Disclaimer




Monday, June 25, 12
Glycemic
                  Index
             The glycemic index (GI) is used to measure
                 amount of carbohydrates in a food
                    by testing blood sugar levels

                      The index is based on 0 to 100

            Glucose for example is 100 and and a white
            potato in 90‘s and something like hummus is
                             around 6...




Monday, June 25, 12
The concept was developed by Dr.
                  David J. Jenkins in 1980

            The test takes the average of 10 ppl
            over a 2 hour period by testing one
                       food at a time

          And comparing the test against the the
            reference index of gluclose (100)

            University of Sydney has one of the
              largest databases of food GI’s




                         http://www.glycemicindex.com/about.php

Monday, June 25, 12
Quality vs Quantity

             The problem of GI is that it takes
             in the quality of the carbs but not
                         the quantity

                For example Watermelon and
                white rice both have a GI=80

            But Watermelon has far less carbs
             per gram than white rice does.




Monday, June 25, 12
Glycemic
                        Load
                   (GL=GI/100 * Net Carbs)
                  Net Carbs is carbs per total

  The Glycemic Load uses what is called net carbs
                in it’s calculation.

 For example watermelon is 8g of carbs per/100g

            White rice is 53g of carbs per/100g

                      Watermelon GL=6
                      White Rice GL=42




Monday, June 25, 12
Estimated Glycemic
            Load
           There is also another issue with
                   Gylcemic Index

            Not all foods have been tested

          Limited dataset,regional,reactions

       Nutritiondata.com they have created
             something called an EGL

       EGL is based on multivariate analysis
        on the existing glycemic index data




Monday, June 25, 12
A predictive method for GI’s
      Using known GI’s footprint
      Estimates (EGL) are in black
          Actual values in Blue




              http://nutritiondata.self.com/help/estimated-glycemic-load
Monday, June 25, 12
What They Say
                             EGL

                      <100 per day (total)

                              GL

                          <10 Low
                       11-19 Moderate
                          >20 High

                              GI

                         <56 Low GI
                      56--69 Medium GI
                         >69 High GI




Monday, June 25, 12
Cellular
      Inflammation
            Just like burns and bruises
             Foods can also cause CI
                     (Trans-fats)
                    (Fried foods)
         Cold water fish anti-inflammatory
                      (Salmon)
                      (Herring)




Monday, June 25, 12
Determining
      Inflammation
   The Liver releases proteins/antibodies
             When CI occurs

   Nutrition scientists measure the levels
              of these proteins

 Another food rating system was created
               called IFR




Monday, June 25, 12
Dr. Weil's Anti-
Inflammatory
Food Pyramid




Monday, June 25, 12
The IF Rating
                  System
          Monica Reinagel created the IFR system

This system measures 20 separate nutrients to come
            up with an if rating for foods

 100g of McDonalds FF’s (-106) and 100g of Atlantic
              Wild Salmon (+581)

       The higher numbers are good and the lower
                    numbers are bad

                  http://inflammationfactor.com/




Monday, June 25, 12
What She Say’s

                      200 or higher
                 Strongly anti-inflammatory
                        101 to 200
                Moderately anti-inflammatory
                          0 to 100
                  Mildly anti-inflammatory
                        -1 to -100
                    Mildly inflammatory
                       -101 to 200
                  Moderately inflammatory
                      -201 or lower
                   Strongly inflammatory




Monday, June 25, 12
Other Interesting Things



     Nutrient Density is the amount of nutrients per
        calorie based on FDA recommendations

    Fullness Factor predicts the satiating effect of the
                food used for weight loss

   Protein Quality is based on having all the essential
        amino acids in the proper proportions.




Monday, June 25, 12
Monday, June 25, 12
Monday, June 25, 12
My Super Food Short List

              • Kale
              • Spinach
              • Onions
              • Garlic
              • Flaxseeds
              • Macadamia
              • Sardines
              • Salmon
              • Oranges
              • Strawberries
Monday, June 25, 12

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Velocity 2012 Ignite Talk - Food For Thought

  • 1. Food for Thought Monday, June 25, 12
  • 2. Back Story Monday, June 25, 12
  • 4. Fucking Disclaimer Monday, June 25, 12
  • 5. Glycemic Index The glycemic index (GI) is used to measure amount of carbohydrates in a food by testing blood sugar levels The index is based on 0 to 100 Glucose for example is 100 and and a white potato in 90‘s and something like hummus is around 6... Monday, June 25, 12
  • 6. The concept was developed by Dr. David J. Jenkins in 1980 The test takes the average of 10 ppl over a 2 hour period by testing one food at a time And comparing the test against the the reference index of gluclose (100) University of Sydney has one of the largest databases of food GI’s http://www.glycemicindex.com/about.php Monday, June 25, 12
  • 7. Quality vs Quantity The problem of GI is that it takes in the quality of the carbs but not the quantity For example Watermelon and white rice both have a GI=80 But Watermelon has far less carbs per gram than white rice does. Monday, June 25, 12
  • 8. Glycemic Load (GL=GI/100 * Net Carbs) Net Carbs is carbs per total The Glycemic Load uses what is called net carbs in it’s calculation. For example watermelon is 8g of carbs per/100g White rice is 53g of carbs per/100g Watermelon GL=6 White Rice GL=42 Monday, June 25, 12
  • 9. Estimated Glycemic Load There is also another issue with Gylcemic Index Not all foods have been tested Limited dataset,regional,reactions Nutritiondata.com they have created something called an EGL EGL is based on multivariate analysis on the existing glycemic index data Monday, June 25, 12
  • 10. A predictive method for GI’s Using known GI’s footprint Estimates (EGL) are in black Actual values in Blue http://nutritiondata.self.com/help/estimated-glycemic-load Monday, June 25, 12
  • 11. What They Say EGL <100 per day (total) GL <10 Low 11-19 Moderate >20 High GI <56 Low GI 56--69 Medium GI >69 High GI Monday, June 25, 12
  • 12. Cellular Inflammation Just like burns and bruises Foods can also cause CI (Trans-fats) (Fried foods) Cold water fish anti-inflammatory (Salmon) (Herring) Monday, June 25, 12
  • 13. Determining Inflammation The Liver releases proteins/antibodies When CI occurs Nutrition scientists measure the levels of these proteins Another food rating system was created called IFR Monday, June 25, 12
  • 14. Dr. Weil's Anti- Inflammatory Food Pyramid Monday, June 25, 12
  • 15. The IF Rating System Monica Reinagel created the IFR system This system measures 20 separate nutrients to come up with an if rating for foods 100g of McDonalds FF’s (-106) and 100g of Atlantic Wild Salmon (+581) The higher numbers are good and the lower numbers are bad http://inflammationfactor.com/ Monday, June 25, 12
  • 16. What She Say’s 200 or higher Strongly anti-inflammatory 101 to 200 Moderately anti-inflammatory 0 to 100 Mildly anti-inflammatory -1 to -100 Mildly inflammatory -101 to 200 Moderately inflammatory -201 or lower Strongly inflammatory Monday, June 25, 12
  • 17. Other Interesting Things Nutrient Density is the amount of nutrients per calorie based on FDA recommendations Fullness Factor predicts the satiating effect of the food used for weight loss Protein Quality is based on having all the essential amino acids in the proper proportions. Monday, June 25, 12
  • 20. My Super Food Short List • Kale • Spinach • Onions • Garlic • Flaxseeds • Macadamia • Sardines • Salmon • Oranges • Strawberries Monday, June 25, 12