“Cheese: Nearer to Perfect” American Cheese Society Conference, 2013 Moderator: Max McCalman Panelists: Mark Windt Babs Hogan

Babs Hogan, M.Ed. ACSM Certified Health & Fitness Specialist Certified Wellness Coach Kinesiologist (Texas A&M and UT Tyler) Book Author and Freelance Writer Food Revolution Ambassador 2 ACS Conference 2013

We have interesting connections… 3 We both lift weights

We have a purpose for whey. 4

5 We both have a heightened sense of smell.

We need calcium 1.Humans absorb only 30% of calcium in food (R1) 2.Dairy sources are best 3.Pasteurization reduces b.v. 4.Cheese is the best source when milk is unpasteurized 6

Calcium bioavailability Humans absorb only 30% of calcium in food (R1: NIH) Bioavailability ratings Cow’s milk = 30-35% Cheddar = 32% Yogurt = 32 % Spinach = 5 % (R2: 7 Bioavailability

Cheese! 8 What’s the ultimate diet food?

2/3 of Americans consider themselves overweight Customer’s perspective: 25% of men are dieting 32% of women are dieting 9 Are cheese customers interested in weight loss?

Cheese is satisfying Dietary fat triggers the release of hormones that create a sense of fullness 1. Leptin & Cholesystokinin 2. Fat in cheese moderates appetite 3. Leptin is found in fat cells 4.Cholesystokinin is found in small intestine 5. The brain gets the message to stop eating 10

Cheese slows glucose uptake 11

Don’t go on a hunger strike 12

Cheese is complete protein Many types of cheese contain the full complement of amino acids. 13

Relevant food trends 14 Green shows butter; red shows salad oil

Sources of linoleic acid (LA) (A) and α-linolenic acid (ALA) (B) between 1909 and 1999 Blasbalg T L et al. Am J Clin Nutr 2011;93:

Whole milk vs. Low fat milk 16

Cheese & disease risk factors Cheese is erroneously associated with many chronic diseases and illnesses because it is high in saturated fat, sodium, cholesterol, and calories. The most common are: 1.CVD 2.Obesity 3.Diabetes: 2012 research revealed an inverse relationship with cheese, yogurt and Type 2 diabetes. Cheese intake does not cause diabetes! (R6 AJCN) 4. Since the 80’s, diabetes has increased by 167%. (CDC) 17

Dietary cholesterol and CVD Cholesterol levels have been linked to cardiovascular disease for 50 years, but many experts disagree. (Sinatra, Lustig, Weil, Taubes, Pollan ) Atherosclerosis is only one type and is known as clogged arteries. We will focus on this type. 18

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Does dietary cholesterol clog arteries? These studies say NO British Medical Journal, Feb 2013 (R14) Advances in Nutrition, May, 2013 (R19) 20

Real causes of CVD Cardiologist Stephen Sinatra, M.D. – Inflammation – Oxidation – Stress – Carbohydrates and sugar (R9) Notice something missing on this list? 21

Saturated fats For decades, the mantra was Avoid animal fats and high-fat dairy. 22

Cheese is high in saturated fat, but… A review of 21 studies that observed 347,747 subjects for up to 23 years showed no evidence that dietary fat is associated with an increased risk of CVD. (R13: AJCN March 2010) 23

“The great diet-heart scam is the greatest scientific deception of our time." George Mann, MD (R 16) 24

Quote from Walter Willett, MD "If Americans could eliminate sugary beverages, potatoes, white bread, pasta, white rice and sugary snacks, we would wipe out almost all the problems we have with weight and diabetes and other metabolic diseases." Finally, a simple message to share… “Fat is not the problem.” (R 18) Dr. Willett is the Chairman of the Dept of Nutrition at the Harvard School of Public Health 25

Quotes from experts “The number one dietary contributor to heart disease is sugar.” Stephen Sinatra, MD, Great Cholesterol Myth,

Regarding results found by the Framingham Heart Study: “The more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol.” William Castelli, MD (R10) 27

“The scientific evidence, honestly evaluated, does not support the assertion that ‘artery-clogging’ saturated fats cause heart disease.” Mary Enig, Ph.D. (R 17) 28

Saturated Monounsaturated Polyunsaturated (Omega 3 & Omega 6) Trans-fats Fatty Acids 29

Trans-fatty acids SOURCES: o Natural: From ruminant animals: meat, milk, cheese, yogurt, butter, etc. o Unnatural: Man-made, hydrogenated oil, found in most of our processed foods o Consensus: Factory-made trans-fats are BAD…really bad. 30

Essential Fatty Acids Sources (Linoleic acid) Omega 6 Safflower, corn, cottonseed, sunflower, and mixed veg oil (α-Linolenic acid) Omega 3 Cold water fish, fortified eggs, grass-fed animals, flax seed, walnuts, and cheese 31

Both are needed for cellular membrane function Omega 6 1.American diet has too much 2.High amounts tend to overpower Omega 3 3.Dilutes the Omega 3 effect 4. Associated with increased inflammation 5. Found in highly processed foods 6. Out of balance 32

Essential Fatty Acids (Polyunsaturates) The body can synthesize all of the essential fatty acids except for two: 1. Linoleic acid (Omega 6) 2. α-Linolenic acid (Omega 3) 33

Omega 3 benefits Adequate intake reduces: 1.Inflammation 2.Angina (pain in chest) 3.Risk of sudden cardiac death Adequate intake improves: 1.Blood pressure 2.Brain function, especially after age Fat burning process (R: The Omega-3 Effect, slide 36) 34

Grass-fed animals (GFA) Omega 3s are formed in the chloroplasts of green leaves & algae Pastures containing 20% of red clover produce more CLA (Conjugated Linoleic Acid) ________________________________ Tell your customers that meat & dairy products from GFA have up to 5x more CLAs than non-grass fed animals. 35

Your customers need this message 1.CLA rich foods are protective against heart disease. People with the highest levels of CLA had a 50% lower risk of CVD. American Journal Clinical Nutrition CLA – rich foods helps fight cancer 4.CLAs are NOT found in non-fat dairy products. (And not in pill-form) 5. Natural CLAs helps reduce body fat. 36

Greener pastures for butter lovers 37

Folks, we’ve been fooled! 38

There’s always a new story 39 The first sentence of the article stirs the pot: “…much of the wholesome-foodie canon is fantasy, and as a solution to the national obesity epidemic, is a dead end.” David Freedman, July/August 2013 issue

The UDDER truth M = message M = message M = mootrition M = mootrition Cheese is good MOOtrition. After all, it is a Nearer to Perfect food! 40

For references & further reading Babs Hogan’s websites: Texas Cheese Tour videos: