The Skinny on Fat

'Fat' is the dietary villain in our industrialized society and entire industries in academic research, food technology and pharmaceuticals have flourished describing its damaging effects on the body and marketing special foods and medications to deal with the problem. 

'Fat ' however is a very broad term in chemistry and in nutrition that relates to a spectrum of compounds found naturally in plants and animals and to those synthesized in laboratories for various uses. Complicating our efforts to understand the problem is the unfortunate association of the term 'fat' -with obesity which adds emotion to meal planning. 

So great is the momentum driving the media message that 'low fat' is synonymous with health, that questioning this new age axiom may be viewed as superfluous or even heretic. 

Fortunately, in science questions are asked, evidence is reviewed and even sages ruefully acknowledge the validity of the Socratic dictum " I know one thing, that I know nothing".
It is time for us to distinguish fat based on its chemical characteristics, its provenance, and its processing before we decide on whether to add a food item to our plate. We must always bear in mind that the emotionally charged term 'cholesterol' describes the framework of some of the most important hormones in our body. Lipids form our cell walls and oils coat and protect our skin  and its appendages (hair, nails). 

The study published by Dr. Ines Birlouez-Aragon and her associates in the American Journal of Clinical Nutrition (2010) highlights the message I share with my patients, namely that fat from plants and animals in good measure adds flavor and nutritional value to our meal, if is not adulterated by heating to high temperatures. Oxidation of fat through heat transforms a valuable nutrient into a chemical nightmare. The products of fat oxidation damage the delicate lining of our blood vessels  and we suffer the consequences in 'time-delay'. 

Here is a brief summary and the link to the article: 

academic.oup.com/ajcn/article/91/5/1220/4597229?searchresult=1

Diabetes Mellitus 2018 Overview (Podcast)

Diabetes Mellitus 2018 Overview (Podcast) 

Diabetes mellitus is a major challenge for modern medicine since it afflicts an ever increasing number of patients and the treatment options are becoming more numerous and more sophisticated. Dr. Mezitis recently covered the topic in an insightful interview using simple explanations for the public. Please visit the link provided to listen.


https://www.mhsystem.org/memorialhealthradio

Chrononutrition (avoiding 'social jet-lag')

Timing of meals is becoming increasingly recognized as a very important part of  diet planning. Conventional nutrition consulting addresses food selection, cooking, meal composition, and calories consumed. Little attention is afforded to the most important topic, which is the proper time to enjoy meals.

Our digestive system and the microbiome that populates it respond harmoniously to cues from pacemakers in the central nervous system that dictate hormonal rhythms and  regulate organ function. Dawn breaks with surges in hormones that signal preparation for nutrient delivery to the gut. As midday passes and the sun prepares to set , so does our digestive system, which shifts to 'housekeeping' mode. Late 'deliveries' (meals) complicate digestion and challenge the liver, which is forced to store rather than process nutrients.

Our article on 'Chrononutrition' , recently published  in Diabetes Spectrum, focuses on the importance of this concept in the management of diabetes mellitus. The surges in blood glucose generated by late dinner persist into the next morning, while the liver suffers swelling and cellular damage. Medications cannot address the driving forces in this metabolic derangement process. Timing meals to the 4 AM - 4 PM window can.