January 30, 2004

Reducing the size of the Obesity Problem, another Davos 2004 session

Here is a raw summary of a very interesting session in Davos this year about Obesity.

The issues raised by obesity are increasing across the developed world and touches developing countries as well.

Medical costs for diabetes and hypertension are growing, so is litigation against food and beverage companies.

Do we have to tax fat and sweet food ?

The short and straight answer from a representative of a huge food and beverage company is NO.

In the US obesity as become a serious topic for the Health and Human Services Administration: a huge problem. "We need to educate people to do exercise, eat better and learn how to do diets."

Some statistics :

- In 1991 1 US State only had 15% of obesity

- In 2003 all US States but colorado have 15% of obesity !

Government needs private sector's help with companies such as Pepsico and Unilever to cope with it.

The administration point of view is also that taxation would have a bad impact.

Role and responsabilities of marketing and advertising:

The opinion of the advertising sector is that we have to change the food we produce and what children want to eat.

We must work with the marketing guys to put pressure on our children.

For example can you imagine an automatic pop-up in Microsoft Windows every 30 minutes saying "have you done some exercise today?".

Obesity is not a individual choice because it has a big impact on health economy.

Department of US Health speaker: colaboration of public and private sector is fundamental.

Food industry representative : This collaboration has not existed since 1950's. The fish fingers were invented in the early 1950's because the UK government asked for kids to eat more fish which was crucial for their health.

Unilever has a health institute which works on how to reformulate the products to adapt to the world diversity. There are some sensitive topics such as sugar reduction, reorientation of advertising and marketing to deal with an healthier life.

95% of the food products advertised in Europe are for children and are junk food. We have a strict control around alcohol why not to do the same regarding ads for kids ? Progress is very slow because of lobby groups.

There is no Black or White: we need an enormous collaboration and a supportive environment.

Some goals for the food industry :

- Less sugar

- Less Salt

- Use of fat substitution components ( Finland reduced dramatically several heart deseases by doing so)

- Simplify Labelling

- Explicit energy balance (calories monitoring)

- Make it easy for people to choose the right product for their health.

There is also a deep change in the way we eat :

- 1950's : 2 hours to prepare dinner

- 2003 : 15 minutes to prepare dinner

Poverty is related to obesity:

In the poor districts you find mostly low grade supermarkets (no fruits, no vegetables), fast food restaurants...

In conclusion, to fight obesity all key players need to make a platform to solve this complex issue:

- Governements

- Food industry

- Private sector by promoting diet and exercise in their own teams


Take a look to this article which explains what Australia Post did in 2002 to fight obesity and the limits of it.


What is in your opinion the best way to address this issue ?

What is in your opinion the best way to address this issue?


Since you ask.
The problem of fat is ABSOLUTELY a problem on the quality of fat. With good fat I mean fat that have not been heated. Cold pressed olive oil (pressed at less than 104 degrees farenaith, the label cold pressed can be introduced if the fat has been pressed at less than 200 degrees, so it is quite useless in respect to what I am speaking about)
Unpasteurised butter (illegal in many countries)
Unpasteurised cream (illegal in many countries)
raw milk (ditto)
Fat from raw meat and from raw fish (even if many people are squirmish about it, and opsessed by salmonella, ).
Now the problem of obesity is a 4 forked problem. It is connected with the problem of cancer, with arteriosclerosis, and with a cultural problem.

When fat is cooked it looses many of its qualities. One of them is the quality or remaining flexible with time. Think of the oil of your car. After the oil has been cooked, it will not keep the engine oiled, and smooth as before. It is not just that it is used up (there is less of it). You also need to change the blackened oil, because it is not good for the engine. Every mechanic will tell you so.

This is general. Cooked fat is less good for us too.

Now fat is needed in our body for multiple purposes.

It links to poisons that we injest and inhale and help eliminate the compound from the organism.
It helps get rid of dead cells (even though I have not yet understood how).
It keeps the joints flexible (if it is good quality fat),
It keeps the arteries flexible (if it is good quality fat),
it can be used to store energy for the cold winter months.

We are the only civilisation that has such an anti-fat culture.
Fat is actually very good. And we realise it by the fact that a cow whose milk is fatty is valued more than cows whose milk is less fatty (ever heard of jersey cows?)
But then ones you take away the fat from the milk (up to 20 % of the milk) and you use it to make butter and cream, you are left with a sort of water which is sold to us as full milk (4% fat), semiskimmed milk (2-3% fat), or skimmed milk (1% fat). And to make all this being bought we have a whole culture of skinny is good.

Now skinny is not good. obesity is bad, but skinny is not healthy too. But it sells non fat product, so here you are.

Now if a person does not take enough fat, he will not be able to throw away the dead cells produced by the body, and in time will die of cancer.
So the problem of quality of fat is directly linked with the problem of cancer level that are soaring (1 over 2 people in this society will develop cancer, statistically).
If instead you eat plenty of fat, but low quality (good quality is illegal, and hard to find), then you will develop arteriosclerosis (because bad fat is used to make the arteries flexible, but being cooked soon looses its ability and the arteries start breaking). So we can actually chose between cancer and arteriosclerosis. Brilliant!

Now obesity is linked with quality of fat too. Here again we are at the limit of what I know. I am not an obese person, so I never concentrate on the link cooked-fat vs. obesity. Yet I heard many ex-obese person describing how as soon as they started eating massive amount of unpasteurised butter any craving ofr other fat started to diminish, and after some time (not immediatly) they started loosing weight.

In short, you want to solve the obesity you need to solve the problem of fat. Human being need fat, and we are receiving too little, and of too bad quality. This brings many of us in a obcessive compulsion lifestyle, always looking for the fat that we are missing.

You need to make good quality, raw fat available again for the masses. This mean permitting raw milk and raw dairies to be sold again freely (yes, you can make controls for tbc), and not only at the farms (or the black market!).
make a label for oil that has been pressed at less then 104 degrees farenaith (very-cold pressed? :) )

Oh, yes, meat who is frozen looses many of its quality, and the same for fish. Freezing destroys the enzimes, exactly like cooking. Yet, I am not sure about the effect of freezing on fat.

You are right about salt.
Regarding sugar, a similar discourse as on the raw fat, can be made on raw sweetener (unheated honey being the best). O don't want to make this comment too big.

Some links:
www.realmilk.com
http://www.westonaprice.org/

books:
"we want to live" by aajonus vonderplanitz (available from amazon).
Books from Weston A. Price
and many others.

And of course you can contact me.

Pietro

Pietro, January 30, 2004 at 14:45

Previous link did not work, this link actually works.
http://fool-in-spirit.livejournal.com

Pietro, January 30, 2004 at 15:01

Very interesting Pietro, thanks for your explanation about the different quality of fat and the links, thanks for taking the time.

Loic, January 30, 2004 at 22:40

There are thousands of websites where you can read about calorie-controlled diets. There are thousands of doctors and nutritionists and dieticians who will advise you to reduce calories or fat or carbohydrates or take exercise in order to reduce weight. There are many diets you can try and probably have tried, and yet you are heavier now than before you started dieting.

Your problem may be sensitivity to salt. Salt can cause obesity and health problems in vulnerable people.

In recent years people have been eating more convenience foods and these are high in salt. Excess salt intake can cause water retention and that means excess weight because water is heavy. By eating less salt(sodium) you can lose some of this excess water and so lose weight.

Over 90% of people who lose weight by following a 'slimming' diet regain all the weight they have lost - and more! - Yet EVERYONE who reduces their salt intake loses weight.

Forget about counting calories!

So that's NO DIETING! - NO HUNGER! - NO EXERCISE! - NO COST! - NO DRUGS! - NO ADVERSE SIDE-EFFECTS!

So - NO EXCUSES! -

Lose weight by eating less salt! - Go on! - TRY IT!

For more information and advice on this subject visit www.wildeaboutsteroids.co.uk

Margaret, August 09, 2004 at 17:25

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