The food industry has introduced bioengineering practices, antiobiotics, growth hormones, preservatives, etc. into the food supply chain.

These toxic chemicals end up in the fat cells of our meat products – which eventually wind up in our bloodstream – poisoning our metabolic system.

I think this is a BIG, BIG tragedy: the general population is led to believe that cancer and disease come from our genetics.

So the medical industry continues to look for the “medicine” that will cure our ills – spending away all our money into fixing the disease after the fact.

All we really need to do is FOCUS on PREVENTION.

Stop the disease from occurring in the first place, simply by eating the way Mother Nature had designed it: free range chicken, grass-fed beef, and mercury-free seafood.

Think of Asian diet and body adiposity (in general) — lots of carbs (rice) and low fat, and low body fat. (Not to be biased, so please no one take offense, this is a sweeping generality. . . ). That seems to be increasing with the introduction of the McFood diet, high in fat and carbs. So this seems to have a genetic component.

Here’s a paper on mice (ITW, are you a mouse? ) who lack a protein involved in the inflammatory cascade (phosphodiesterase 4B, “PDE4B”), and stay lean even when eating fat. This seems to support the “obesity as an inflammatory reaction” framework.

I’m guessing: if there is a double dose of the PDE4B or some hyper-reactivity of the PDE4B pathway then you get hyperinflammation in white adipose tissue — increasing leptin production locally and in the systemic circulation.

Regarding the study showing it is all “just calories” – more bad science from a bunch of obesity researchers who made their careers based in promoting the low fat lie. Now that it is blatantly obvious low fat is bullsh*t, cuz like all the most modern science shows carbohydrate reduction and consumption of fats like monosaturates and omega 3s are the most potent way to reverse metabolic syndrome and obesity, these guys are holding on tot he last bastion of credibility by defaulting to a more neutral position that all which matters is calories.

They fanagled these results by using diets which really werent much different. The “high protein” group is going from 15% to 25%. The “high fat” group is going to a mere 40% (carbs are still a ridiculously high 35%).

They won’t use a real low carb diet, because they know what will happen: the low carb diet will destroy the low fat diet, and that would be like knocking over an autistic child’s stack of toy cars. This is all they have. This is the result they WANT.

Oh, and, even though they rigged the diets so that the changes between them were so slight that no meaningful differences could possibly result, the low carb/high protein diet still showed a trend of being superior to the other diets. Look at the graph:
http://content.nejm.org/cgi/content-nw/full/360/9/859/F1

It clearly shows a pretty significant advantage in weight loss for both the “high protein” and the “low carbohydrate” group. This is most apparent in participants who completed the study.
The same trend was observed in waist circumfrence.
Fat was pretty neutral (but, then again, the high fat group was eating a boat load of carbs so, that’s kinda like making it fight with one hand tied behind its back since fat makes carbs more insulinogenic).

So if you are on a calorie-deficit diet (these people ate 750 cals less than required to maintain their weight), composition doesn’t really matter. And if you overeat, composition does (or at least might) matter. Seems reasonable.

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