CHANGING EATING PATTERNS: THE MOVE

TO HEALTHY FATS

PRESENTER: DR CELESTI JANSEN VAN RENSBURG

DEPUTY DIRECTOR

OVERVIEW

SCIENCE BEHIND FOOD INTAKE

SCIENCE

WORLD HEALTH ORGANIZATION

WHO

REASONS WE THINK WE GET FAT

REASONS

FOODS TO EAT

FOODS

TRUTH ABOUT WEIGHTGAIN

TRUTH

CONVENTIONAL WISDOM

WISDOM

FACTORS WE

THINK…

We eat

too

muchWe eat

too

much

fat

We eat

too

much

sugar

We

exercise

too little Slow

metabolism

Hormonal

Imbalances

Big Bone

Structure

Bad

Genes

(DNA)

REASONS WE THINK WE GET FAT

CONVENTIONAL ‘WISDOM’ TELLS US

Calories IN vs Calories OUT

Conventional ‘Wisdom’ Timeline

1848 Thermodynamics –energy cannot be created or

destroyed

1907 – Energy Expenditure vs Intake

1920 – Perverted Appetite –Obesity not a physiological problem but psychological

1950 – Lipids Theory – Keys said that saturated fat

causes heart disease – intro of margarine, veg oils

1977 – Senator McGovern Report – high fat diet caused cancer &

heart disease & obesity = imbalance energy IN and OUT

This lead to:

• Eat less• Avoid saturated

fat• Exercise more

The rest of the world followed USA’s

example and all other research regarding

obesity & weight loss was disregarded and

not published. “Healthy heart diet”

was born

Prof Tim Noakes 2012

Why the ‘Heart Healthy Diet’ is Wrong

Prof Tim Noakes 2012

WORLD & RSA OBESITY STATS

2016

2019Worldwide: Obesity has tripled since

1975

• 1.9 billion adults overweight (39% population)

• 650 million obese (13% population) = total 52% of population

• 41 million kids <5 were overweightor obese in 2016

• 340 million kids and adolescents (5-19 yrs) were overweight or obese

2016South Africa:• 28.3% of population

is obese. Botswana 2nd with 18.9%

• 39% men and 70% women are overweight (15yrs +)

• Fattest country in Africa

• 1 in 5 kids in SA is overweight / obese

Overweight – BMI of 25-30; Obese – BMI >30 (kg/m²)

World Health Organization on Obesity & Overweight

Food Pyramid as we know it

40% from grains & starches

35% from fruit and veg

20% from proteins

5% from fats

1992

FOOD LABELS FOCUS ON FAT NOT SUGAR

Food labels focus on the fat and cholesterol component of food

Low fat vs non-fat vs lite vs full fat

What about the sugar component?

The Truth......

1863 – William Banting lost 21kg through avoiding sugar

and starch

1928 – First Clinical Dietary Trial – 2 men followed LCHF

diet – good effects

1933 – Carbs are singled out – weight loss inversely proportionate to carbs

1955 – Obesity and Insulin Linked – higher insulin levels are linked to less weight loss

1959 – Low carb diet cause weight loss – few

trials published

WHAT IS MAKING YOU FAT?

1. Think of a carb

2. Insulin is secreted

3. Insulin tells body to

stop fat burning & to

store fat

4. You get

hungry

5. You eat a carb meal

6. More insulin is released

7. Digested carbs enter the blood as

glucose

8. Blood sugar levels spike

9. More insulin is

secreted to deal with

blood sugar

10. Insulin stores fat as fat stores &

sugar is turned into fat in the

liver

11. Your fat cells

get fatter

12. You get

fatter…. awww

• INSULIN IS A FAT STORING HORMONE

• INSULIN ALSO AIDS IN THE ABSORPTION & STORAGE OF GLUCOSE

HIG

H C

AR

B D

IET

BURN FAT

HIGH GLUCOSE & INSULIN LEVELS

BURN SUGAR

• “BACK-UP GENERATOR”

• EMERGENCIES SUCH AS

NOTHING TO EAT

• MAIN ENERGY SUPPLIER

• CAUSES HUNGERTO CONTINUE

RUNNING

LOW

CA

RB

HIG

H F

AT

BURN FAT

DECREASED GLUCOSE & INSULIN

BURN SUGAR

• BACK-UP GENERATOR

KICKS IN DUE TO LITTLE SUGAR

• BURN FAT FOR ENERGY

• LITTLE GLUCOSE TO RUN SUGAR

SYSTEM

fats

proteins

carbs

56

77.5

89 10

THANK YOU