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Food Combining PowerPoint Presentation

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Description : Check out this medical PowerPoint presentation titled "Food “combining”.

This medical PowerPoint presentation talks about food combining, a dietary practice that involves eating certain foods together and avoiding others in order to optimize digestion and improve overall health. The idea behind food combining is that different foods require different digestive enzymes to break them down, and that some foods can hinder the digestion of others if they are consumed together.

For example, proponents of food combining suggest that consuming protein and carbohydrates together can lead to digestive problems, because the enzymes required to digest each type of food interfere with each other. Similarly, they suggest that combining fruits with other foods can cause fermentation in the stomach, leading to digestive discomfort.

Tags : food combining, dietary practice, digestive enzymes, endocrinology, endocrinology PowerPoint presentation

Published on : Apr 24, 2023 | Views : 765 | Downloads : 0

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Slide 1-

Food “combining” Some holistic medicine advocates have suggested that combining fats, proteins and carbohydrates in a meal prevents proper digestion of these macronutrients What do you think?
Slide 2-

Digestion pathways Carbohydrates; enzymes in saliva begin the process Proteins: pepsins in stomach initiate breakdown Fats: Lipases excreted in walls of small intestine and pancreas So……………………triage results?
Slide 3-

Conclusion It is not an issue to combine all 3 macronutrients in a single meal !!
Slide 4-

8. Lipids – Fats & Oils Chapter 15
Slide 5-

Lipids A lipid is an organic substance found in living systems that is insoluble in water but is soluble in organic solvents. Lipids vary widely in their structures. They have mostly C,H and some have a few polar atoms/ functional groups.
Slide 6-

Lipids include: fats and oils steroids waxes Fats & oils make up 95% of the nutritional lipids, the other 5% are steroids. Waxes are functional only. Fats are solid triglycerides Oils are liquid triglycerides
Slide 7-

Fats and Oils The Triglycerides We Eat Triglycerides/fatty acids are characterized/named by: 1) The length/number of carbons in the side chains 2) The number of carbon-carbon double bonds in the side chains(the degree of unsaturation). CH2-O2C-R CH2-O2C-R” CH-O2C-R’ Fatty acid side chains HOCH2-CHOH-CH2OH (glycerol)
Slide 8-

Representative Fatty Acids C12-C18(also C20) Dietary Fats and Oils CH3-(CH2)12-COOH CH3-(CH2)14-COOH CH3-(CH2)16-CO2H CH3-(CH2)7-CH=CH-(CH2)7-CO2H CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-CO2H CH3-CH2-CH=CH-CH2-CH=CH-CH2-CH=CH-(CH2)7-CO2H (1) (2) (3) (4) (5) (6) (1) Myristic acid 58 Saturated C-14 (2) Palmitic acid 63 Saturated C-16 (3) Stearic acid 71 Saturated C-18 (4) Oleic acid 4 Monounsaturated C-18 (5) Linoleic acid - 5 Polyunsaturated C-18 (6) Linolenic acid - 11 Polyunsaturated C-18 Name Class Mp(oC)
Slide 9-

Fatty Acid Content of some Fats/Oils
Slide 10-

Canola (Canadian-oil-low acid) Oil from Canadian rapeseed Has “ideal ratio” of omega-6 to omega-3 fatty acids of 2:1 Also very low in saturated fat
Slide 11-

Olive oil Deemed to be the most “heart healthy” Highest % of monounsaturated fatty acids Extra virgin (1st press)
Slide 12-

O2 -C=C-C-COOH -COH-COH-C-COOH unsaturated easy Oxidation of Organic Compounds, eg. fatty acids O2 -C-C-C-COOH -C-COH-C-COOH saturated difficult oxidation = decomposition = rancidity more saturated = more stable, ie. longer ‘shelf life’, eg. commercial baked goods more unsaturated = faster deterioration, ie. need antioxidants to protect compounds(in the body?)
Slide 13-

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Slide 14-

FATTY ACIDS (TRIGLYCERIDES) Solid: longer chains saturated(only C-C) eg. animal fat, butter Liquid: unsaturations (C=C) eg. many vegetable oils (olive, sunflower)
Slide 15-

Unsaturates can’t fit well into a solid lattice
Slide 16-

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Slide 17-

Body fat is stored energy The body converts the unused carbohydrates, proteins and triglycerides that make up our macronutrients into small globules of fat that end up in the specialized cells of adipose tissue, the fatty tissue of the body. One pound of adipose tissue stores, and provides when needed, ~3500 Cal of energy.
Slide 18-

The high energy density of fat - its ability to store energy (9 Cal/gram) compactly in relatively little space and with relatively little weight, compared with carbohydrates and proteins (4 Cal/gram), allows us to carry stores of energy with us. It give humans and other animals the mobility and freedom necessary for survival
Slide 19-

Water in the Camel’s Hump C54H108O6 + 78O2 54CO2 + 54H2O + zillion Cal (triglyceride from C18H36O2 x 3 ie glycerol tristearate) Metabolism requires oxygen, produces energy, carbon dioxide and water
Slide 20-

Fat = Essential Energy Most of our long term energy supplies operates via the formation, storage and metabolism of body fat (triglycerides). Short term energy storage, from one meal to another, occurs through a starch-like substance called glycogen(a carbohydrate).
Slide 21-

Adipose Tissue / Fat Adipose tissue forms cushioning shields around our major organs, protecting them against damage from physical shock and provides insulation to our bodies, guarding against a rapid loss of body heat to the external environment . Fats carry the flavours and vitamins of many of our foods although fats have no flavours of their own, eg. carrying vitamins A, D, E and K from our foods to our tissues. Fatty acids form not only the triglycerides but other compounds as well, including such vital classes as prostaglandins and phospholipids.
Slide 22-

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Slide 23-

Saponification/Hydrolysis of a Triglyceride triglyceride glycerol soaps
Slide 24-

Omega - 3 Fatty Acids - Especially in Fish Oils ! Eicosapentaenoic acid (EPA): 20(5,8,11,14,17) mp –50OC ! Docosahexaenoic acid (DHA): 22(5,8,11,14,17, 20) also -linolenic: 18(9,12,15) Mainly 20 & 22 C’s, polyunsaturated and 1st ‘ene’ is 3 from -end.
Slide 25-

Why ‘Omega – 3’ FA ? Low incidence of heart disease amongst populations that eat lots of fat BUT mostly as fish ! eg. Inuit & Greenlanders Sat Mono Poly(16 &18) -3(20 &22) Cod 15 29 20 35 Herring 20 5 21 53 Don’t like fish? Try omega 3 eggs!
Slide 26-

Omega-3 eggs Chickens are fed flaxseed, which contains high levels of omega-3 fatty acids. After 10 days, this modifies the fat content in the egg yolk to contain more omega-3 fatty acids and less saturated and omega-6’s In 1997, this was the Canadian New Product of the year
Slide 27-

Omega-3 Chickens
Slide 28-

Omega-3 meats Present work (Guelph) on chickens, turkeys, pigs to obtain meat with high omega-3 fat content via diet alterations Coming soon to a supermarket near you!
Slide 29-

Other omega -3 enriched products Orange juice Other fruit juices
Slide 30-

Cis vs. Trans Fatty acids Almost all natural unsaturated fatty acids have cis stereochemistry in C=C’s. Small amounts of trans are produced in stomachs of ruminating animals by partial enzymatic hydrogenation of polyunsaturated fats, and thus are present in small amounts in milk and butter
Slide 31-

Commercial Hydrogenation of Fatty Acids ‘cis’ ‘trans’ unsaturated saturated unsaturated natural natural unnatural good bad bad
Slide 32-

An unwanted byproduct Trans fats increase the level of Low density lipoprotein (LDL). Thus they are deemed to be “heart unhealthy” since LDL tends to deposit cholesterol in the arteries rather than transport it (as does HDL) to cells for use in cell membrane construction.
Slide 33-

How are trans fats metabolized? Catabolism (breakdown) of all fats Catalyzed by lipases to free FA’s and glycerol FA’s split by beta oxidation into 2C units (Acetyl Co), or propionyl CoA if odd #C’s Need bile salts to emulsify fats and allow absorption by the intestine (occurs 1st)
Slide 34-

Also have anabolism Macromolecules (ie Proteins) synthesized using 2C units derived from fat metabolism, amino acids etc Essential link between energy producing (catabolic) and energy utilizing (anabolic) pathways is ATP (adenosine triphosphate) Details much beyond the scope of this course!!
Slide 35-

‘Trans’ = Saturated; in shape and ‘badness’ !
Slide 36-

Incomplete Labels !
Slide 37-

‘Trans Fats’ - Misleading Labels
Slide 38-

‘Trans Fats’ – an Informative Label
Slide 39-

Cholesterol - a steroidal alcohol (atherosclerosis!) High – red meat, egg yolks, dairy products Low – egg whites, yoghurt None ! – fruits, veggies, vegetable oils
Slide 40-

Properties of Cholesterol very insoluble in water, C27H46O solid, mp. 149o compact, stiff/rigid
Slide 41-

Cholesterol is Absolutely Essential ! The average male (80kg/170lb) contains ~220gm About: 50% in cell membranes 40% converted to bile acids to ‘emulsify/ transport’ lipids (liver> gall bladder> intestines) some converted to hormones (testosterone, estrogens, cortisone) in 80kg male (~gms) blood 16 muscle 45 brain 50 adipose tissue 45 skin 18 liver 8 heart/kidney, etc. 8 adrenal glands 2 alimentary tract 7
Slide 42-

Cell Membrane Structure (lipid bilayer)
Slide 43-

Cholesterol Transport in vivo Cholesterol is insoluble in water, hence to transport it through the bloodstream, our bodies wrap it in a sheath of proteins and varying amounts of triglycerides to form lipoproteins. High Density Lipoproteins (HDL’s) transport excess cholesterol to the liver for disposal “good cholesterol” LDL’s (Low Density Lipoproteins) and VLDL’s tend to deposit cholesterol on arterial walls “bad cholesterol”
Slide 44-

Structural features: HDL vs LDL HDL contains unsaturated cis Fatty acids LDL contains more saturated and trans fatty acids Both contain apolipoproteins and phospholipids which are oriented with hydrophobic part on inside and outer hydrophilic edges exposed
Slide 45-

Cholesterol in gallstones Bile : used in fat digestion Contains water, cholesterol, bile salts , proteins and bilirubin (waste product) If bile contains too much cholesterol, it can harden into gallstones Extraction of cholesterol from gallstones (removed by surgery) is a common lab experiment! Size can range from grains of sand up to golf ball!
Slide 46-

Source of bile acid Produced in liver Stored and concentrated in the gallbladder Secreted into small intestine If gallstone blocks exit duct, then gallbladder may need to be removed Fat digestion becomes more difficult, but not impossible
Slide 47-

Gallstones
Slide 48-

Some real ones!! Courtesy of the Ottawa Hospital!
Slide 49-

Some Risk factors for gallstones Gender: Women 2x as likely; excess estrogen from pregnancy, BC pills, HRT all may increase cholesterol levels Weight: even moderate obesity Diet: high fat, low fibre diet increases level of cholesterol in bile Rapid weight loss: crash diets as body tries to metabolize fat Age.>60: body secretes more cholesterol into bile
Slide 50-

Lipid Content (mg) per servingof common foods Includes cholesterol Saturated fatty acids Unsaturated fatty acids
Slide 51-

Fat and Oil Content
Slide 52-

Note No cholesterol in products derived from plant sources!!
Slide 53-

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Slide 55-

Cholesterol Related compounds 7-dehydrocholesterol (functions as a cholesterol precursor in blood serum) gets converted in vivo (epidermal cells) to Vitamin D by the action of sunlight
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Slide 57-

Are you getting enough Vitamin D? Deficiency leads to poor teeth and bone development (rickets) in children Vitamin D is added to milk to offset lack of sunlight in winter ; aids in Ca absorption Darker skin prevents UV action Some MS connection (2009)-all people should be taking supplements of it.
Slide 58-

Can one get too much Vitamin D? Yes-overuse of Vitamin D supplements can lead to excessive absorption of Calcium and formation of Ca deposits in kidneys Exposure to sunlight is not a problem; Melanin formation (tanning) stops the UV induced reaction Recent claims re: Cancer retardation are controversial
Slide 59-

Conclusions? Drink your milk (and less carbonated sodas) Take cod liver supplements if no exposure to sunlight Some exposure to sunlight is good (~1 hour per day) Avoid mega doses of any fat soluble vitamin
Slide 60-

Phospholipids
Slide 61-

Phospholipids a phosphatidic acid ‘-’ or R polar head (charged) nonpolar tails (HC)
Slide 62-

Phospholipid Bilayer = Cell Membrane/Wall hydrophilic surface hydrophobic interior of cell wall -water outside cell- -water inside cell-
Slide 63-

Phosphoglyceride Aggregate = Cell Wall -cell interior- -cell exterior-
Slide 64-

Lecithin - Another Phospholipid (emulsifying agent in egg yolks for mayonnaise, candy, cake dough)
Slide 65-

Egg yolks Yolk; weighs~20 grams; 33% of weight of total egg liquid 50% water, 16% protein, 34% lipid ~6.8 x9 =61.2 Cal from fat; 3.2 x4=12.8 Cal from protein Total ~74 Cal. vs. 15 Cal in egg white Functions as stored food for the embryo Supermarket eggs do not contain an ovum, since they have not been fertilized (no rooster!)
Slide 66-

Egg structure
Slide 67-

Lipids in Egg yolk ~ 66% fat, 30% phospholipid (lecithin), 4% cholesterol Lecithin (~2 grams per yolk) acts as an emulsifier to “solubilize’’ the fat in the water of the yolk Egg yolks used commercially to produce mayonnaise, an emulsion
Slide 68-

Origin of Phospholipids Biosynthesized in humans from glycerophosphate and Fatty acid CoA ATP (adenosinetriphosphate) is needed as a phosphorylating agent
Slide 69-

Emulsifying power of an egg yolk 2 grams per yolk of lecithin (MW~800) # of moles =2/800= 1/400 # of molecules=1/400 x Avogadro’s number 1/400 x 6.02 x 1023~ 1.5 x1021 molecules!
Slide 70-

Surface Area Consider a layer of lecithin one molecule thick on the surface of water The polar head of one lecithin molecule takes up about 1.6 x 10-15 square inches Thus the total surface area of oil protected by lecithin=1.6 x10-15 x 1.5x1021 sq inches Or 2.4 million square inches
Slide 71-

How big is a football field (US) 100 yards x 50 yards= 5000 square yards In a square yard there are 36 x 36 =1296 square inches Thus in 2.4 million square inches, there are 2,400,000 /1296= 1851 square yards (or about 1/3 of a football field)
Slide 72-

So…………. The surface area of oil protected by the lecithin in an egg yolk covers over 1/3 of a football field Hence huge emulsifying power Ref. “The Curious Cook” by Harold McGee, McMillan 1990
Slide 73-

Salmonella Enteritidis (SE bacteria) From fecal matter ; egg comes out by same path as fecies; eggs are washed and sanitized before sale Can get into yolk or white, before the shell is formed if the hen’s ovaduct or ovaries have been contaminated Raw eggs should not be consumed SE causes severe abdominal pain, nausea in humans, particularly if taking antacids SE can be destroyed by acid, antibiotics Not fatal but can cause ~2 weeks of discomfort!
Slide 74-

Commercial mayonnaise Made with Pasteurized eggs to avoid SE Heat at 55-70oC kills bacteria
Slide 75-

Soy Lecithin: comes from soybean oil
Slide 76-

Lecithin in Chocolate Acts as surfactant (0.5 to 1%) to aid in the flow of liquid chocolate Polar end surrounds sugars ( OH groups) Non polar end interacts with fat Hershey Plant (Smiths Falls) closing 2006 due to Salmonella in soy lecithin (Dec 2/06 reopening)-then permanent closure in 2007. Salmonella bacteria (normally from undercooked poultry) enter small intestine causing infection
Slide 77-

How can Salmonella get into soy Lecithin products? Soybeans are often left to dry on open ground, hence are subject to soil fecal contaminant unless sterilized (roasted)
Slide 78-

Waxes = (large mol.wt.) Esters (R-COOR’) Birds/insects - water repellant feathers/exoskeletons Leaves/fruit - minimize water evaporation Humans - to plug up ears! beeswax; R= C15, R’= C30; carnauba wax(Brazilian palm): R= C31, R’= C34 *spermaceti(whales): R= C15, R’= C16(mp.31oC) Whales have 4 tons*(in head). While swimming on surface(37oC) it is a liquid. When they dive (1000m) to feed, the oil solidifies, increases in density, and whale can stay submerged without effort until ready to return to surface where oil remelts for buoyancy.
Slide 79-

Density of solids vs. liquids Behavior of whale oil is normal-ie liquid is less dense than the solid Water is the only substance on the planet in which the solid (ice) is less dense than the liquid Water at 4oC is the most dense!
Slide 80-

Soaps/Detergents Chp.13 Contain a nonpolar fat component (tail) and a polar head
Slide 81-

Bipolar Behaviour of Soaps, etc.
Slide 82-

Detergents = Synthetic Soaps ie. hydrocarbon tail + polar/charged head CH3(CH2)13OSO3– Na+ alkyl sulfate(anionic) CH3(CH2)8 SO3- Na+ alkylbenzene sufonate(anionic) CH3(CH2)11N+(CH3)Cl – trimethylalkylammonium(cationic) CH3(CH2)8O(CH2CH2O)nH (nonionic)
Slide 83-

A Typical Soap Molecule hydrophyllic ‘loves’ H2O hydrophobic ‘hates’ H2O
Slide 84-

Soap makes Grease ‘water-soluble’
Slide 85-

Soaps in Hard water Curd formation due to insoluble Fe, Ca and Mg carboxylates Water softeners: exchange Na for Fe, Ca and Mg ions, increasing solubility of the carboxylates Detergents function better in hard water because sulfonates are soluble
Slide 86-

Problem Set #3 Chapt 15 # 1,8,9,10,11,25,29 Chapt 13#1 Chapt 16 #1,9,11,12,18