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Paleo Foods

David Sands MSU Professor of PLANT PATHOLOGY. Paleo Foods. Learn from our ancestors? Learn from nature?. Even before Paleo times we looked carefully at food before we ate it. X. “Before the Dawn” Nicolas Wade 2006 “Pandora’s Seed” Spencer Wells 2010

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Paleo Foods

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  1. David Sands MSU Professor of PLANT PATHOLOGY Paleo Foods Learn from our ancestors? Learn from nature?

  2. Even before Paleo times we looked carefully at food before we ate it.

  3. X “Before the Dawn” Nicolas Wade 2006 “Pandora’s Seed” Spencer Wells 2010 “The Journey of Man” Spencer Wells 2004 “The 10,000 Year Explosion” Cochran 2009 http://en.wikipedia.org/wiki/HLA-DQ8 Readings:

  4. From Pandora’s Seed by Spencer Wells X Paleo Shift to cereal grains Y

  5. The ratio of omega-6 fatty acids to omega-3 fatty acids in the Inuit diet is…2:1 or 1:1 Our Western Diet ratio is 25:1

  6. Omega-3 Fatty Acids… An important nutrient to focus on in crop production. High in some Paleo Foods Re: The Paleo Diet By Loren Cordain Colorado State Univ.

  7. Basic Biochemistry of Polyunsaturated Fatty Acids (PUFA’s): • Natural constituents of animal and plant lipids • Long carbon chain with one end methyl group, other carboxyl group

  8. ESSENTIAL FATTY ACIDS In the Western population is a chronic shortfall in   consumption of omega-3 fatty acids, particularly   those of marine origin, such as EPA and DHA. Source: Rev. chil. nutr. v.32 n.1 Santiago abr. 2005.

  9. I need omega-3 I need omega-3 Why Omega-3’s? Brain Cells

  10. Omega-3’s Enhance Mental Acuity • Mice in maze • Dogs (Trainability) • People • Our interest is in classroom performance

  11. Camelina sativa • Romans used to eat the meal and burn the oil in their lamps • Oil of Olay and other cosmetics • It grows well in Montana • High in omega-3 and high in antioxidants (tocopherols, mainly gamma) • We have high omega-3 peanut butter, beef, eggs, cheese, milk, bread and salad oil • And if there is any left, it is biodiesel

  12. Jet Fuel from an omega-3 crop? The camelina meal is 40% protein and 13% oil Approved for beef and poultry rations. Yum. Omega-3 eggs, and beef.

  13. Culinary Applications Omega-3 Bread Development of camelina bread is a cooperative project with Wheat Montana Bakery

  14. Focus on Gluten Free Crops/Products: Gluten Intolerance: • 2 million Americans (at least) • 30 million people worldwide • Most are HLA-DQ2 or DQ8

  15. Celiac Disease Normal Intestinal Villi Celiac Intestinal Villi

  16. Gluten is the seed storage protein in Wheat, Rye, Barley, and Triticale Certain grassy weeds also contain gluten.

  17. Our Research:New Gluten-Free Crops • A grain used by Native Americans 7,000 years ago. • It has no detectable gluten. • The Amazing Grains Cooperative in Ronan, Montana has 53 growers dedicated to producing this grain. Indian Ricegrass

  18. Indian Rice Grass vs. Wheat

  19. Montina Gluten-Free Flour Is fortification needed in gluten-free products? YES!

  20. PROATINA : HIGH PROTEIN GLUTEN FREE OATS Most oats are hulled Most oats are about 12 % protein Most oats are not produced GF MSU released PrOatina, a nude oat with about 20% protein (Gluten Free Processors, Belgrade, Montana), produces and packages this GF product as a hot cereal and as a flour.

  21. Timtana Timothy is a pasture grass It is a favorite of horses When we made flour from timothy seed we were pleasantly surprised! Timtana resulted, a high protein , flavorable, gluten-free flour for baking. Timtana is a stand alone flour for baking Timtana is available now, processed and milled in Belgrade MT, at MTGluten Free Processors

  22. Type 2 Diabetes cases reportedin US by the CDC

  23. Something Has Gone Wrong…

  24. Obesity Trends* Among U.S. AdultsBRFSS,1990, 1999, 2009 (*BMI 30, or about 30 lbs. overweight for 5’4” person) 1999 1990 2009 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

  25. Diabetes Obesity Combined CDC Data

  26. Bohannen, J. 25 SEPTEMBER 2009 VOL 325 SCIENCE, 16-14-1617

  27. Zinc addition to Turkish Crop - Wheat

  28. Zinc deficiency In Turkey, 50% of the arable soils were found to be zinc deficient. The deficiency also occurs in Afghanistan, Egypt, Iran, Iraq, Kyrgyzstan, Syria, Human symptoms of zinc deficiency include, geophagia, stunting, abnormal behavior- depression and violence.. A penny is 98% zinc…

  29. Plantlet Seed coat Endosperm Nutrient and energy reserves Seeds – A good place to start

  30. Man’s priorities for seeds • Large seed, easy to harvest. • Digestible protein with quick release of appropriate essential amino acids. • No toxins. • Soluble polymers. • Acceptable taste. • Long storage life. • No rot, no rancidity of oils. • Soluble fibers.

  31. Plants’ priorities for seeds • Embryo must stay alive. • Control dehydration - rehydration: • polymerize all small hydrophilic molecules • (starch, protein, cellulose, hemi cellulose). • remove ions such as phosphate, Zn, Fe, from solution (Insoluble inositol hexaphosphate = phytic acid ). • Store oils, in fat bodies. • Feeding animals is not on the list!

  32. The Problem: Nutrient Poor FoodsSolutions: No more empty calories More and better protein in grains Less Omega-6 and more Omega-3 oils Vitamins and Minerals More Fiber Affordable Oh!… Gluten Free and tasty!

  33. Cereal-Based Diets, Egypt

  34. High Lysine Bacteria Tested In 100 Million Loaves in Egypt

  35. Insects selectively eat the more nutritious plants. They have lysine taste receptors The Breeder’s Dilemma Take home lesson: We have been breeding against nutrition for centuries. The Breeder’s Dilemma: Yield vs Nutrition Morris and Sands: Nature Biotechnology Sept. 2006

  36. Grasshopper damage to high lysine wheat cultivars 6 Independent/Non-biased Evaluators 4 Rows/Variety (HL37-A1 was wild type) 2 day Compiled Results of Grasshopper Predation Conclusions- Recipes, anyone, for grasshopper soup ? WILD TYPE

  37. The Selection Against Nutrition, A Conundrum • Aphids, grasshoppers, rats and deer all have the ability to taste essential amino acids, and they selectively choose the plants highest in nutrition. • Therefore: Plant breeders inadvertently select for the least nutritious plants because of animal predation. • “The Breeder’s Dilemma” C.E. Morris and D.C. Sands 2006 Nature Biotechnology

  38. Superprotein : Looks something like this. OR THIS

  39. Superprotein Oh! No! The Devil Made Me do It …the GMO Word! Percent of protein * Designed supplemental nutritional protein, Jaynes ,Sands ‘84

  40. Starches (Amylose, amylopectin) and seeds STRAIGHT • Amylose • Supercoils when heated • Digested slowly (LOW GLYCEMIC INDEX-GOOD) • Slow synthesis in seed • Amylopectin • Cannot coil • Digested quickly (HIGH GLYCEMIC INDEX-BAD) • Rapid synthesis in seed BRANCHED

  41. The World Food Problem

  42. Striga Research, Maseno, Kenya Striga

  43. Comparison of Kenya strains of Foxy S C C Experiment at KARI Expt. Stn., Kibos, Kenya, by Sila Nzioki Strains collected by Ben Kanyenji and John Sands

  44. The search for the Perfect Nutritional Protein Safe Non-allergenic Contains all the essential amino acids Completely digestible Neutral taste

  45. PINE BARK BEETLE PROTEIN

  46. So what to do? MSU? Assess Montana’s principle crops for their nutritional value. Could we lead the nation in improving the nutritional value of: Durum Wheat? YES By lowering the glycemic index Spring and Winter Wheat? YES ditto Peas? YES ditto Potatoes YES ditto Camelina YES BY selecting for higher Omega-3 content. This is not rocket science but It takes money )(OH GOOD) Cross-talk with nutritionists (NOT FUN-HUMILIATING) Market demand for enhanced nutritional foods (FACEBOOK?) A little bit of high throughput biochemistry (INNOVATION)

  47. Agronomic drivers for enhanced nutrition in crops. • Striga resistance • Stem rust resistance • Saw fly resistance • Roundup resistance • Salt tolerance • Nitrogen efficiency • The concept = • Use valuable improvements in agronomic traits that improve production as above, as an opportunity to piggy-back in some nutritional traits that would not otherwise be inserted into new crop varieties. • That way we get a two-for, better yields and better nutrition.

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