You Are What You Eat, Eats...

A while back I posted an article about the misconception of what we eat. It brings up great points about the relationship between what we eat -- eats. It touches nicely on the need to eat quality...

“The Manipulated Food Chain: You Are What You Eat, Eats”

Every living thing requires energy to live. A food chain shows how each living thing gets food, and how nutrients and energy are passed from creature to creature. Food chains begin with plant-life, as plants use sunlight, water, and nutrients to get energy in a process called photo- synthesis. Herbivores eat these plants for energy and we human beings, as omnivores, get our energy from eating a combination of these plants as well as eating the animals that eat these plants and their byproducts including milk, cheese, and eggs. But what if human beings get in the way of Mother Nature and manipulate the food chain? How does this change the makeup of the animals that we eat and affect our health and performance in the gym?

We all learn about food chains in biology class. For example, man eats cow and cow eats grass. But in 2010, that is not the way food chains work anymore in the commercial food industry. Nowadays, a typical commercial food chain looks more like; man eats cow, cow eats corn and soy, anti- biotics, hormones, other drugs, and up until recently, cow eats other cow’s parts. The same problem applies for com- mercial chickens and farm-raised fish.

In nature, chickens aren’t vegetarians, they are omnivores. The ideal chicken is free-range, eating numerous bugs and wild plants and consuming 30% of their calories from grass. Moreover, like commercial chicken, farmed fish are fed corn, which is for the first time in history introduc- ing Omega-6 fatty acids into the ocean’s food chains. The entire ocean food chain is based on single-celled, green plankton, which is the “grass” of the sea. Plankton has no seeds, so all wild seafood has only Omega-3 fats.

There are two main kinds of fatty acids: Omega-3 and Omega-6. Omega-3s come from the green parts of plants, while Omega-6s come from the seeds of plants. We need approximately equal amounts of Omega-3s and Omega- 6s in our bodies. But because of feeding our livestock corn and soy rather than grass, we are consuming huge pro- portions of Omega-6 and very little Omega-3. Meat and dairy products from animals fed a high-grain diet have up.

to ten times more Omega-6s than products from grass- fed animals. Consuming high levels of Omega-6 raises our “bad cholesterol,” and keeps our “good cholesterol” low. Consuming equal amounts of Omega-3s and Omega-6s raises good cholesterol and lowers bad cholesterol.

Why is it so important to eat animals that eat what na- ture intended them to eat? For example, grass-fed beef is better for human health than grain-fed beef in ten differ- ent ways, according to the most comprehensive analysis to date. A joint effort study in 2009 between the United States Department of Agriculture (USDA) and research- ers at Clemson University compared grain-fed beef, and grass-fed beef and found that grass-fed beef was: lower in total fat, higher in beta-carotene, higher in vitamin E (alpha-tocopherol), higher in the B-vitamins thiamin and riboflavin, higher in the minerals calcium, magnesium, and potassium, higher in total Omega-3s, a healthier ratio of Omega-6 to Omega-3 fatty acids (1.65 vs. 4.84), higher in CLA (cis-9 trans-11), a potential cancer fighter, higher in vaccenic acid (which can be transformed into CLA), and lower in the saturated fats linked with heart disease.

How does the makeup of food affect us? Most people think protein is protein, carbs are carbs, fat is fat, and calo- ries are calories; and all that matters is the calorie count and the grams of protein, carbs, and fat in a particular food. The truth is that nutritional fact panels will only tell part of the story and explain nothing about the quality of the food you are eating. For example, according to French researcher Gerard Aihaud, “Omega-6 is like a fat producing bomb…” commenting on the results of a new study showing that mice fed the amount of Omega-6 fatty acids present in the modern western diet grow fatter and fatter with each succeeding generation and have the warning signs of diabetes versus mice who eat a healthy balance of Omega-6 and Omega-3 with equal amounts of exercise . This study suggests that if we switch to food with a healthy balance of Omega-6 and Omega-3 fatty acids, we will be leaner and healthier.”

Provided by: nsca’s performance training journal • • volume 9 issue 6


A. split jerk technique/ split jerk

B. for total time
perfect kbs @2p/1.5p
air squat
burpee onto blue plate
[1 minute rest]
perfect kbs @2p/1.5p
air squat
burpee onto blue plate



  1. September 5, 2012 @ 3:59 am

    Jed In Japan

    This is a phenomenal blog post. Studying for my DBA in Organizational Leadership, I've found this thing called "Postmodernist Theory" - it's an ongoing trend in the current culture we live in that is beginning to question reductionist scientific theory, from scientific management to the very ethics of Western society (look up "feminist ethics" - it's not what you think). More and more people are questioning the theory that science can explain *everything*...

    This blog shows that. Food scientists want everyone to believe they've figured out the elements of food, placing emphasis on "macronutrients" but ignoring the relational effects of *all the other ingredients* *that they don't measure*! There's more to food than fat, carbs, sugars, protein...

    So I couldn't agree with you more: Not all calories are created equal. One calorie of "food-like substance" (packaged with a label) does not equal one calorie of real food that was raised the way it was intended to be.


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