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marylin monroe
Showing posts with label nutrition. Show all posts
Showing posts with label nutrition. Show all posts

Pistachio Phenols 90% Bioavailable. Phe, Leu, Glu & Trp - Four Satiating Aminos. Artificial Sweeteners Act as Anti- Convulsants. Dendrobium for Glucose, Lipids & Kidneys

Since I am a little pressed in time, I won't beat around the bush, but rather get to the meat of the matter of this Nutrition Quickie, right away... well, actually today's nutrition quickie has no item on meats, but is has one Dendrobium, which is actually rather a supplement - be that as it may, here you go:
  • Since you (hopefully ;-) haven't swallowed a bomb colorimeter, it's actually no wonder that your body can only access 75% and 95% of the energy this little oven can squeeze out of almonds and pistachios. If you went with the Atwood factor (which says fat = 9kcal/g) and simply added fats, proteins and carbs the discrepancy for almonds would even increase to ~35% (Nowotny. 2012)
    Almonds deliver 25% less calories that the nutritional label will tell you (Gebauer. 2012) -- At the FASEB meeting in April 2012, already, scientists from nowhere else than the mighty USDA, respectively the Beltsville Human Nutrition Research Center of the USDA presented the results of a human study that clearly shows that our tummies cannot squeeze out more than 75% of the nutrients a bomb calorimeter does. Nutrition Quickie: 25% Less Kcal in Almonds Than Label Says.

    The caloric value on both food labels and respective nutrient tables is thus off 25% too high. And the corrected energy content per 100g of almonds is 456kcal/100g not 575kcal/100g (nutritiondata.com), or even higher values you will find when you google  "almonds kcal" - I am curious if at least the nutrition labes will ever be updated.

    A similar but less pronounced mismatch has been found for pistachios by the same researchers earlier this year, already. According to a paper published in the January edition of the British Journal of Nutrition (Bear. 2012), the actual energy content of these heart healthy nuts 565kcal/100g, which is ~5% less than the currently established value. 

  • Bioavailability of pistachio polyphenols, xanthophylls, and tocopherols is very high - until you put them into a muffin (Mandalari. 2013) -- Bioavailability, i.e. the ratio of the total amount of a certain molecule that's in the food we eat in intact or at least active form in our bloodstream, can be a real issue for many of the good things the spectral analyzer of brainy scientists detects in our foodstuff.

    Table 1: Phenol, lutein and tocopherol content of the raw, roasted and salted pistacchios and regular and pistaccio (17g/100g) muffins (Madalari. 2012)
    In the upcoming January issue of Nutrition a group of researchers from the UK and Italy report the results of an investigation into the bioavailability of polyphenols, xanthophylls (lutein), and tocopherols (among them the rare gamma-variety) from raw pistachios, roasted salted pistachios, and muffins made with raw pistachios. You can see the original polyphenol, xanthophyll and tocopherol (mind the 90% gamma-tocopherol content, which has better chemoprotective effects than alpha-tocopherol; see "Vitamin(S!) E" post from 2011) content in table 1.

    Interestingly enough the availability of the tocopherols was almost identical for all three tested forms (raw, roasted, in muffins) and even the muffin reduced only the bioaccessability of protocatechuic acid (78%) and luteolin (36%), the rest of the phenols achieved the same ~90% Madalari et al. observed for the raw and roasted + salted pistachios in their million dollar model of the human digestive tract (click here for an article about this "artificial gut")

    • When the gut "tastes" phenylalanine (PHE), leucine (LEU), glutamate (GLUT) and tryptophane (TRP), satiety ensues (Daly. 2012) -- In their most recent paper Christin Daly et al. report on the cholecystokinin (CCK) release in the gut. According to the scientists from the University of Liverpool (UK) and the Kyushu University (Japan), the effect is mediated by interactions with the gastrointestinal bitter taste receptors. Since CCK inhibits food intake and reduces appetite, this provides another mechanistic explanation for the satiety promoting effects of high protein intakes. The effects was observed only for the L- and not the D-amino acids.

      Interestingly, the beneficial effects of  PHE, LEU and GLUT on CCK (but not the TRP-stimulated CCK secretion) were blunted in the presence of gurmarin. "Gurmarin?" Yeah, that's the rodent specific  sweet taste inhibitor in Gymnema sylvestre (note gurmarin does not work in humans; cf. Sigoillot. 2012), which is sold as an anti-diabetes supplement. Inosine, on the other hand increased the CCK release n response to all of the amino acids.

      How significant that is specifically for those who have a problem keeping their ravenous appetite in check is however questionable. After all the satiety response to CCK has been shown to be disturbed (at least in rodents; cf. Balaskó. 2012)

    • Table 2: Number of mice protected by the administered drug in the MES test (Talevi. 2012)
      Acesulfame potassium, cyclamate and saccharin are potential anti-convulsants (Talevi. 2012) -- It may sound counter-intuitive in view of all the bad stuff you have probably heard about artificial sweeteners, but it is their particular molecular structure and similarities between the T1R3 sweet taste receptor they are supposed to bind to ant several metabotropic glutamate receptors from different species that is probably behind the anticonvulsant effects a group of researchers from the Department of Biological Sciences at the Faculty of Exact Sciences of the National University of La Plata (UNLP) in Buenos Aires, Argentina.

      The overall effect size the scientists observed in their rodent model (see table 2) is yet far from earth shattering and generally more pronounced if the sweeteners had been ingested 4h instead of just 20 min before a Maximal Electroshock Seizure (MES) test. Whether this makes them worth "supplementing" is however more than questionable.

      Suggested additional reads:

    • Putting things into perspective: While the DPPH radical scavenging activity is not a really good measure of the in-vivo anti-oxidant potency of a given molecule it may yet still be worth mentioning that the one of Dendrobium (IC50 = 29.6 μg/mL) is more than 80% lower than that Areca catechuvar. Cinnamon cassia, Paeonia suffruticosa and Alpinia officinarum extracts which share IC50 values <6µg/mL (Lee. 2003). In other words, you need 80% more Dendrobium than cinnamon, for example, to neutralize the same amount H2O2 radicals.
      Dendrobium extract ameliorates renal fat accumulation, hyperglycemia and hyperlipidemia in rodents on "high fat" diet (Lee. 20012) -- While I cannot say if this is the same Dendrobium extract that's used in a pre-workout supplement that's "all the craze", these days, I can tell you that a group of researchers just published a paper on the renoprotective, hypoglycemic and hypolipidemic effects of an extract from Dendrobium moniliforme (a cursory search revealed that even within this genus of orchids there are at least 90 sub-types ranging from Aochidori to Yuten).

      Lee et al. administered the methanolic extract at dosages of 200mg/kg (HED ~16mg/kg) for nine weeks and reduced the elevated serum glucose, total cholesterol concentration and renal lipid accumulation in the HFD-fed mice. It also ameliorated renal dysfunction biomarkers including serum creatinine and renal collagen IV deposition. So that the scientists conclude that methanolic extracts from Dendrobium moniliforme exhibit pleiotropic effects on obesity induced parameters and exert renoprotective effect in HFD-fed mice.


    That's it for today,
    unless you are are interested in one of the following facebook news:
    • Crape ginger (Costus speciosus Koen) has significant anti-arthritic properties - at least in a rodent model (read more)
    • Ayurvedic polyherbal Unani formulation shows promising results in Acne vulgaris patients - 45 days, 45 subjects, significant improvements on Cook's acne scale (read more)
    • Endocannabinoids increase, leptin decreases a "sweet tooth" - And you can take this almost literally, since they do actually modulate sweet taste receptor sensitivity (read more)
        There are actually a couple more and they will "proliferate" *rofl* even before the next official SuppVersity  post will be published. Reason enough to check by from time to time, or simply "like" the SuppVersity on Facebook in order to keep up with the news.


        References:
        • Baer DJ, Gebauer SK, Novotny JA. Measured energy value of pistachios in the human diet. Br J Nutr. 2012 Jan;107(1):120-5.
        • Balaskó M, Soós S, Párniczky A, Koncsecskó-Gáspár M, Székely M, Pétervári E. Anorexic effect of peripheral cholecystokinin (CCK) varies with age and body composition (short communication). Acta Physiol Hung. 2012 Jun;99(2):166-72.
        • Gebauer SK, Novotny JA, Baer DJ. Macronutrient absorption from almonds: the measured energy value of almonds in the human diet. FASEB Journal. 2012;26:820.25.
        • Lee SE, Hwang HJ, Ha JS, Jeong HS, Kim JH. Screening of medicinal plant extracts for antioxidant activity. Life Sci. 2003 May 30;73(2):167-79.
        • Lee W, Eom DW, Jung Y, Yamabe N, Lee S, Jeon Y, Hwang YR, Lee JH, Kim YK, Kang KS, Kim SN. Dendrobium moniliforme Attenuates High-Fat Diet-Induced Renal Damage in Mice through the Regulation of Lipid-Induced Oxidative Stress. Am J Chin Med. 2012;40(6):1217-28.
        • Mandalari G, Bisignano C, Filocamo A, Chessa S, Sarò M, Torre G, Faulks RM, Dugo P. Bioaccessibility of pistachio polyphenols, xanthophylls, and tocopherols during simulated human digestion. Nutrition. 2013 Jan;29(1):338-44.
        • Novotny JA, Gebauer SK, Baer DJ. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am J Clin Nutr. 2012 Aug;96(2):296-301. 
        • Sigoillot M, Brockhoff A, Meyerhof W, Briand L. Sweet-taste-suppressing compounds: current knowledge and perspectives of application. Appl Microbiol Biotechnol. 2012 Nov;96(3):619-30.
        • Talevi A, Enrique AV, Bruno-Blanch LE. Anticonvulsant activity of artificial sweeteners: a structural link between sweet-taste receptor T1R3 and brain glutamate receptors. Bioorg Med Chem Lett. 2012 Jun 15;22(12):4072-4.

        Obesity Research Update: SSBs vs. Artificially Sweetened Beverages, Food Availability, Prices, Variety & Palatability, or Eating Frequency - Is One or Are All Making Us Fat?

        Food variety increases binge eating risk, studies show.
        With the publication of the latest issue of "Advances in Nutrition" came a whole host of studies that may provide novel insights into potential causes of and solutions to the obesity epidemic. Among the things the researchers investigated and presented at the 20th International Congress of Nutrition were also studies on the possible involvement of artificial sweetened beverages, the availability and convenience of food, the effects of food prices on obesity, the effectiveness of changing the eating frequency, the importance of portion sizes in weight control, the impact of eating a highly variable and palatable diet.
        You can learn more about meal frequency at the SuppVersity

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        • Sugar-Sweetened and Artificially-Sweetened Beverages in Relation to Obesity Risk - In his latest review, Mark A. Pereira set out to "critically evaluate the scientific evidence in humans on the potential effect of sweetened beverages on weight gain and risk of obesity in youth and adults" (Pereira. 2014).

          In particular, he compared the association of sugar-sweetened beverages (SSBs) include soft drinks, colas, other sweetened carbonated beverages, and fruit drinks with added sugar and their artificially sweetened counter-parts on obesity risk - with an expected outcome:
          "The totality of evidence to date demonstrates a pattern across observational and experimental studies of an increased risk of weight gain and obesity with higher intake of SSBs" (Pereira. 2014).
          The actual problem is that it is difficult to establish the strength of the association and the independence from other potentially confounding factors. In that, Pereira highlights that the primary reason for unclear conclusions regarding the robustness of any effect of SSBs is due to the heterogeneity and methodologic limitations of both observational and experimental studies on this topic.

          Experimental evidence shows artificial sweeteners help weight loss | more
          The latter is all the more true for studies investigating the effects of artificial sweetened beverages on obesity risk. As Pereira points out, "there is no clear mechanism for this pathway, and the epidemiologic studies are highly inconsistent" (Pereira. 2014).

          More specifically, none of the currently available epidemiologial studies was able to make sure that the associations the scientists observed were not the result of reverse causality, i.e. obese people consuming artificially sweetened beverage, because they are (already) obese and not the other way around. As Pereira points out, this is more than just a theoretical issue, "higher-quality studies demonstrate this possibility" (Pereira. 2014).

          Accordingly, the field needs "higher-quality experimental studies in humans, with relevant direct comparisons between sweetened beverages and their sweetened solid-food alternatives" (Pereira. 2014).
        • Food Availability/Convenience and Obesity - Penny Gordon-Larsen reviewed the ever-increasing number of studies investigating the impact of certain qualities of the neighborhood environments on obesity risk. As Gordon-Larsen points out, "there are inconsistencies in the evidence base, suggesting a nuanced association between neighborhood environment, food availability, diet behaviors, and obesity" (Gordon-Larsen. 2014).

          With the currently available evidence being limited by a predominance of cross-sectional studies, a high reliance on commercial business listings, a lack of attention to the process by which diet resources are established and expanded within neighborhoods and the potential for individuals to selectively migrate to locate near such facilities, it is difficult to make a reliable conclusion with respect to the influence of food availability and convenience on obesity risk.

          Against that background it is difficult to tell, whether the results of a recent study from New York which shows that there is an inverse association between BMI and food outlet density (−0.32 BMI units across the IQR, 95% CI −0.45 to −0.20) is actually significant.
          Figure 1: Adjusted association between body mass index and food environment measures (Stark. 2014)
          Specifically in view of the fact that there is a positive association between BMI and the proportion of BMI-unhealthy food outlets (0.26 BMI units per IQR, 95% CI 0.09 to 0.43) and no association with outlet diversity. If we went by the results of this study, though, it would appear that living close to food outlets serving donuts, hotdogs and pizza will increase your obesity risk - according to a detail analysis of the New Yorker researchers, this risk is specifically pronounced for people living in areas with "poverty zip codes" (Stark. 2014).
        • Food Prices and Obesity - is there a link? As a SuppVersity reader you will know that politics and researchers have repeatedly been debating about taxes on unhealthy foods. To estimate, whether these taxes would work, we would yet have to know "the extent to which overall energy intake or weight outcomes" are actually influenced by food prices.
          Table 1: Few people know that there are already food taxes in several countries all around the world - with little sucess | öow taxation is defined as less than 10 %; and moderate as 10 % or greater. *the dates for Denmark and Ireland indicate the dates during which the tax was in operation (Mytton. 2014)
          Finkelstein's et al.'s review is one of the first to access this link between food or beverage price changes and energy intake or weight outcomes among U.S. consumers. According to the researchers from the Duke University, the Yale University, and the University at Buffalo School of Medicine and Biomedical Sciences,
          "the current evidence indicates that, by themselves, targeted food taxes and subsidies as considered to date are unlikely to have a major effect on individual weight or obesity prevalence." (Finkelstein. 2014)
          Unlike the researchers I am thus not really optimistic that "food taxes and subsidies may play an important role in a multifaceted approach to reducing obesity incidence" (Johnson. 2014) - in particular, if the taxes are determined in accordance with the current US food pyramid, so that "healthy grains" are not taxed at all and "unhealthy eggs" are taxed in a way that even an "industrially" produced egg will costs a dollar.
        • Evidence for Efficacy and Effectiveness of Changes in Eating Frequency for Body Weight Management - As Ashima Kant point out, in self-reported diets of free living individuals, frequent eating is associated with higher energy intake. In spite of the scientific evidence, beliefs about the possible beneficial effect of higher eating frequency for managing body weight persist.

          In her review of prospective cohort studies and controlled trials of manipulation of eating frequency published by 31 December 2012, Kant included four prospective cohort studies were identified - 2 of these included adults followed for 10 y and 2 followed  pre-adolescent / adolescent girls for 6 or10 y.

          Less Frequent Large(r) Meals & Caffeine - Proven Ways to Increase Your Energy Expenditure & Conserve Your Metabolic Rate While Dieting | more.
          As so often, the findings of the studies that were conducted with young subjects were contradictory.
          "Six controlled trials with adult subjects serving as their own controls found no significant changes in body weight due to manipulation of eating frequency interventions lasting 6–8 wk."
          In six additional intervention trials of 8–52 wk duration, free-living adults were counseled to change the eating frequency of self-selected food intake with no significant differences in weight loss attributable to eating frequency.

          Currently, the overwhelming majority of the available evidence does thus suggest that manipulation of eating frequency will not promote weight loss. The available scientific evidence is thus once more in conflict with common belief about "best practice", when it comes to losing weight - a "common belief", by the way that was, as so often, influenced by epidemiological data of which people simply don't understand that it cannot establish reliable causal relationships.
        • Portion Size and Obesity - In their review of the contemporary literature on the effects of portion size on obesity and weight control, M. Barbara E. Livingstone and L. Kirsty Pourshahidi leave little doubt that "portion size has a powerful and proportionate effect on the amount of food consumed." (Livingstone. 2014).

          In spite of the fact that the positive effect of portion size on energy intake has been demonstrated for different types of foods and beverages, and is particularly pronounced with energy-dense foods, though, it is as of now not clear what types of interventions targeted at portion size are likely to be effective, in what settings, and among which target groups.
          Figure 2: You don't need to conduct a study to realize that portion sizes for foods and beverages - specifically the unhealthy ones - are ever-increasing (image from scienceinseconds.com)
          As the researchers point out, further research is thus urgently needed - specifically in view of the fact that the contemporary evidence indicates that the predisposition to overeat in response to large portions is pervasive and occurs regardless of demographic characteristics, such as socioeconomic status, age, body mass index, and sex. This is all the more true in view of the "secular trend toward greater availability of large portions. coupled with value-size pricing, effectively distorted consumption norms and perceptions of what is an appropriate amount to eat" (Livingstone. 2014).
        • Variety and Palatability - Reasons We Get fat? As Fiona Johnson and Jane Wardle point out, "among the key characteristics of the Western obesogenic food environment is a highly palatable and varied food supply" (Johnson. 2014). At first, this sounds yummy and healthy. Unfortunately, the possibility to switch back and forth between a large variety of highly palatable salty and sweet junk food has been shown in both humans and animals to (a) have appetite stimulating effects, to (b) delay satiety, and to (c) promote excessive energy intake.

          Figure 3: When men are offered a sandwiches with identical or varied (4 different) fillings, they will consume significantly more if they are allowed to switch back and forth between the different fillings (Rolls. 1981).
          No wonder that the scientists found that there is a robust effect of food palatability and variety on short-term food intake, and increased variety and palatability also cause weight gain in animal models.
          "However, laboratory paradigms do not replicate the complexities of eating in a natural setting [...and t]here are substantial individual diffe- rences in susceptibility to the palatability effect and this may be a key determinant in individual vulnerability to weight gain" (Johnson. 2014).
          Or, put more simply, as long as we do not fully understand the pathways through which palatability and variety can affect eating, it is difficult to identify what helps those who can abstain from overeating maintain their weight and what we can do for those who fall for the temptations to help them stand the test of chocolate, chips, pizza and beer.
        There are no simple solutions for complex problems: Obesity is a multifaceted problem. Against that background it's hardly surprising that the one thing all of the previously presented studies have in common is that none of them appears to offer a standalone solution to the obesity epidemic.

        If you are working out and dieting like a maniac and still not losing weight, you should revisit your self-torture.. ah training and nutrition regimen and make sure that you didn't already shut down your thyroid by overtraining and undereating | learn more.
        Sugar-sweetened beverages are certainly a problem - artifically sweetened ones rather not. The availability of food and more specifically the availability of a high variety of highly palatable food contributes to the obesity epidemic as well - the issue of portion sizes is still not settled and myths that eating more frequently would help to lose weight are still propagated by the mainstream media.

        Against that background it seems questionable, whether there's ever going to be a one-size-fits-it-all solution... but hey, maybe that's the solution! We probably just have to stop looking for the one-size-fits-it-all solution and start working towards personalized nutrition programs that evolve as you evolve, e.g. from ketogenic to low carb to moderate carb as you progressively lose weight.
        References:
        • Finkelstein et al. "Food Prices and Obesity: A Review." Adv Nutr. 5 (2014): 818-821.
        • Gordon-Larsen, Penny. "Food Availability/Convenience and Obesity". Adv Nutr 5 (2014):809-817 
        • Johnson, et al. "Variety, Palatability, and Obesity." Adv Nutr. 5 (2014): 851-859.
        • Kant, Ashima K. "Evidence for Efficacy and Effectiveness of Changes in Eating Frequency for Body Weight Management." Adv Nutr 5 (2014): 822-828.
        • Livingstone, et al. "Portion Size and Obesity." Adv Nutr. 5 (2014): 829-834.
        • Mytton, Oliver T., Helen Eyles, and David Ogilvie. "Evaluating the Health Impacts of Food and Beverage Taxes." Current Obesity Reports (2014): 1-8.
        • Pereira, A. P. "Sugar-Sweetened and Artificially-Sweetened Beverages in Relation to Obesity Risk."  Adv Nutr 5 (2014): 851-859.
        • Rolls, Barbara J., et al. "Variety in a meal enhances food intake in man." Physiology & Behavior 26.2 (1981): 215-221.
        • Stark, James H., et al. "Neighbourhood food environments and body mass index among New York City adults." Journal of epidemiology and community health 67.9 (2013): 736-742.

          Guestpost - Adelfo Cerame: "I am Back!" Training, Nutrition & Future Bodybuilding Plans. Plus: New Training Videos!

          Note: Adel and Adelfo are not one and the same person. Adel is the guy behind the SuppVersity. Adelfo Cerame is the wheelchair BB who has documented his past contest preps here.
          My Progress and back development this off-season

          Author: Adelfo Cerame Jr., Wheelchair Pro Bodybuilder

          I’m Back! "I", that's me, Adelfo Cerame and "back" means - at least for now "Just for today…" but who knows what the future has in stock for us ;-)

          I know it’s been a while but I’ve just been really busy nowadays and to be honest it’s just been really tough to come up with new topics to talk about nowadays so I figure I would give my SuppVersity following an update on my off season progress as well as training and diet. 

          Training: This is how I train

          I’ve kept my training regimen pretty simple, focusing on compound lifts (for me that would be just your bench press and seated row), and accessory work to help me improve my main lifts, so nothing too fancy or much different from what I used to do previously (read more in Adelfo's previous guestposts). I’ve learned that I can get much more frequency and volume accomplished by keeping my lifts simple. I may only perform 4-5 exercises per training session but I get a lot accomplished volume alone, and frequency.

          My main focus this off-season has been my back, so I’ve been frequently hitting my back with rows, rows, ... and rows ;-) And it's finally paying off: I’ve been really able to see the progress in my back development come up, and I really feel it’s due to the frequency and volume I’ve been training them at.

          As you will see below, I have one heavy pull exercise (Pull Day 1) and one heavy push exercise (Push Day 4), and the rest of my exercises consists of higher reps/volume. I implement RPE’s (learn more here) into my training so there are no given sets on most of my exercises since the volume is auto regulated.
          RPE Training = Let your Rate of Perceived Exertion be your guide: I wrote a brief description of RPE training in one of my past blogs (read it!) but if you’re interested in learning more about auto regulated training; I suggest checking out Reactive- TrainingSystems.com by Mike Tuchscherer.
          The RPE (=rate of perceived exertion) determines the weight/intensity and sets I complete per exercise and will eventually determine the overall volume I do for the day.
          Some more pullin' ;-)
          Push Workouts
          Pull Workouts
          If you’re curious why I have one pull exercise on my push days is because again my focus this off season is bringing up my back, so any opportunity I can get to add frequency to my back, ill take advantage of, plus I rest in between most my training session, so I feel I get enough time to recover.

          Nutrition - This is how I eat

          Well, You guys’ are probably wondering if I’m still following an intermittent style fasting protocol, but nowadays I’m more on a "eat when I want" type protocol but still taking into account my caloric intake and macronutrient goals for the day.

          I’ve really seen no benefit with doing an IF style protocol during my off-season especially while being on a caloric surplus. 

          But me being a creature of habit, I do still tend to have my first meals around noon but not by choice but by convenience and life schedules, however if I can get a chance or feel like eating earlier in the day, I’ll eat.
            As of now my numbers look like this: So these are the ranges I’m hitting during my off-season but I usually tend to eat more as well, so if I’ve hit my numbers for the day and I find myself still wanting to eat something, then I’ll eat ;-)
          • Kcal: 2700-2800
          • Fats: 60-80g
          • Carbs: 350-400g
          • Protein: 190-220g
          • Fiber: 25-55g
          It has been 6 months post contest so far and I have about 6 or so months left to go until I start preparing for my first pro debut which would be the Houston Pro next October of 2014.

          That’s the show I’m aiming for but again I would have to check in with coach Alberto to evaluate my progress and see if I’ve made the improvements I needed to, to be able to compete. I’m not just looking to fill a spot on stage, I want to be competitive, so if I’m not ready, then I’ll prolong my off-season until I am ready. This has been the longest off-season so far for me.

          This is actually my first "real" off season

          Like I mentioned in previous blogs; I’ve never really got the opportunity to experience a true off-season just due to always prepping for shows and being sidelined for a year in 2010. This year I’ve really benefitted from this off-season so far because I’ve put my body in a great environment to build strength and grow (environment as in finding a healthy body composition that’s maintainable and that your body can agree with, and embracing a little bit more body fat in order to provide cushion for the joints to support the heavy loads I’m trying to lift). And just allowing myself a longer off-season is just giving my body time to get stronger and time to get bigger.

          -- Your's Truly, Adelfo Cerame ;-)

          A final note from the editor: If you want leave Adelfo a message or question in the comment area. I am pretty sure he will be happy to chime in on whatever you want to discuss - Adel

          Swim, Bike, Run, Eat -- Tofu Salad





          I was in the mood for a salad tonight, and decided to throw this together.

          Cooking for one isn't much fun, so I'm always on the look out for fast easy ideas.  This certainly fit the bill.











          Ingredients:

          Dressing/Marinade:
          •  2 tbsp reduced sodium soy
          •  2 tbsp balsamic vinegar
          • 1 tsp honey

          Salad:
          • 2.5 Cups Baby Spinach
          • 1/2 Cup Grapes
          • 1 tbsp Chopped Walnuts
          • 1/4 Cup Reduced Fat Feta Cheese
          • 1 Package Extra Firm Silken Tofu
          Instructions:
          1. Preheat oven to 400 degrees
          2. Cube your tofu and put it on a 'pamed' baking sheet
          3. Mix the sauce and pour half of it on top of the tofu
          4. Bake the tofu for 30 minutes
          5. While the tofu is baking, mix the salad.  Cover with tofu and the remaining dressing. 

          Calories: 416
          Fat: 16g
          Cholest: 10mg
          Sodium: 1900mg (but you aren't really going to eat all that sodium in the marinade)
          Carbs: 34g
          Sugar: 19g
          Fiber: 1g
          Protein: 37g

          How To Lose A Couple Hundred Pounds

           Hey everyone, I don't have much time at the moment, but I wanted to get this link up.  Fitness guru, personal trainer, and Ironman triathlete Ben Greenfield interviewed me on his most recent podcast.  I'm a fan of Ben's and I was really honored to be interviewed by him.

          The Interview is extremely personal.  It's one thing to write about weight loss, or post some before and after pictures, but to talk about my fears, how I felt, and what life was like before...well, it was hard to talk about and hard to listen to.  It's important though.  Obesity is a problem and it's one we need to talk about.  People need to know that you can live through it.  Anyway, please be sure to give my interview a listen...

          On Statistics and Half Ironman: Going from a DNF to a 15 minute PR at the half distance

          Flash back to last year, I got a stomach bug and DNS’s CedarPoint.

          Then, this July, The Route 66 HIM happened.   I had a ‘just ok’ swim, but I started to feel bad with about 10 miles left on the bike.   The run was awful.  I cramped the whole way, and both calves finally locked up around mile 11, sending me face first into the dirt and qualifying me for a free ambulance ride.  Game Over.

          I was seriously considering that my efforts at the 70.3 distance were somehow cursed statistically improbable. 

          But, just the same, Cedar Point 2013 was on my calendar, and I wanted a bit of redemption.   So, how do you come back from your first DNF?  

          To paraphrase Seth, I think first you have to acknowledge that, if you do this triathlon thing long enough, you'll DNF.   It's almost certain.  So, it happens.   How do you get back up?

          For me I'd first have to not cramp up and fall over...but I just didn't have time to really dig into that.  I've got a new job, and I’m training for Ironman, there just wasn't time.   So, the bigger problem was time management.  

          Time Management

          My two ‘biggest’ rocks outside of family life were work and Ironman training.   These two time commitments were about 60-70 hours a week, combined.   Additionally, I was spending another 1-2 hours a week figuring out which workouts I should be doing, and how I should be training.  

          So, when I heard that longtime friend, exercise physiologist, PhD student, and super triathlete athlete Laura Wheatley was starting a coaching business it seemed like a good idea to solicit her help.  

           I've worked with a lot of coaches in the past.  Most of them want to talk about what an ‘art’ coaching is, and I’ll concede that it somewhat is.  Few will answer my questions when I ask why.   Fewer still have good reasons when they do answer those questions.  And while I’m not an exercise physiologist, I’m a scientist just the same and scientific process doesn't change.  Said another way, I’m an evidence based, research based, pessimistic math guy that won’t do something because that’s what your n~=50 coaching experience says works.  I’m always going to ask hard questions and expect proof, and Laura is one of the few people that have answered those questions in a reasonable way. 

          So, I have a coach.  Poof, 2-3 hours free per week, more confidence that I’m doing the right kind of work, and a lot of experience I can call on as needed.  I can focus on the work, and not the planning.  Additionally, my run has been bad for a long time, and I needed a new approach to make it less bad.   Stick to your core competencies, as the business guys say.  But first things first, I now had the opportunity to invest those hours on fixing my cramping issue, hopefully for good…

          On Fixing Cramping

          No one really knows why cramping happens in a specific instance.  Lots of things can cause it.   It’s a multifactorial problem.   It could be overexertion, glycogen depletion, inadequate hydration, an electrolyte problem, or something yet undiscovered, and there are decent arguments around each.    It’s something I've struggled with in the past, but usually only after a race or towards the end.   A DNF based on cramping was a whole new thing.  

          So, I had a complicated multifactorial problem and about 4 weeks to solve it.   The way I wanted to solve the problem was to manipulate each individual factor and evaluate.   But, that wasn't going to work.   1.  There wasn't time.  2.  How do I know that two factors aren't dependent on one another, or both on a third? 3.  I lacked a testing methodology, because the issues I experienced in racing I wasn't experiencing in training, for various reasons of which probably only some were known or guessed at.

          I was really left in a situation where the only reasonable option was a shotgun approach.   Or, to quote Ripley from "Aliens," ‘I say we take off and nuke the entire site from orbit. It's the only way to be sure.

          So, I’d have to be ok with not knowing why.  I could build any number of models, related to why I was cramping.   But that’s the thing about models.   My hero statistician is George E.P. Box (What?  Everyone has a hero statistician, right?).   He says “Since all models are wrong the scientist cannot obtain a "correct" one by excessive elaboration. On the contrary following William of Occam he should seek an economical description of natural phenomena. Just as the ability to devise simple but evocative models is the signature of the great scientist so overelaboration and overparameterization is often the mark of mediocrity.

          George also says ‘All models are wrong, some are useful’ or something like that…

          I think George would have been down with Ripley.   And I had to be ok with not knowing ‘why’.  

          So, I overhauled my entire nutrition plan.   This time I hired yet another expert, friend and Coach Kevin McCarthy, to review my nutrition from the Route 66 half and make recommendations.   Kevin was the first to see me after the Route 66 half, and he probably had a better gauge of my physical and mental state than I did.  Laura was of course doing the same thing, giving me great and practical advice on nutrition.   She was also making some changes to my training that I felt would help quite a bit.   I also did an exhaustive amount of research on my own.   Lastly, I talked to almost every experienced age grouper I trusted, including many of my fellow Trisharks.  

          Once I had a lot of recommendations from many sources, I consolidated them very, very deliberately, and with great rigor, into what would become my nutrition plan version 2.0.  This is an approach I’m very comfortable with as a data scientist.   This is a proxy for a statistical technique called ensemble learning.   If you need to develop some rules, or generalized learning and you can’t dig deep on the why, because a problem is too complex or you lack time, ensemble learning is where it’s at.  Said simply, you use the ‘vote’ of an ensemble of learners to obtain better predictive performance than you could from a single constituent learner.  (If you’re a statistician reading this, also consider that the decisions of the trees in my little live action roleplay version of a random forest was, from talking to me and their own personal experience, subject to bootstrap aggregation and perhaps boosting as well. :P )

          And then I tested, and tested again, on long training days, to make sure it would work, or at least do no harm. 

          This is not to say that the concept of ‘phone a friend’ is especially clever in our sport.   It’s not.  But, there is a trap us age groupers sometimes fall into.   There is danger is in reading one paper, speaking to a respected friend or coach, or even  reading one pro’s nutrition plan…and then doing what they do.   My solution to cramping was using formal methodology to avoid this trap, simple as that.

          So, how’d it work?

          At Cedar Point this year, despite a continued string of misfortune (race report to follow), I managed a 15 minute PR at the half distance.   More importantly, I did it without a single cramp, at approximately the same effort level I had previously raced at.  I’ll never really know what went wrong at Route 66, and that does bug me on some level, but truth be told I’d never be 100% certain, even if I had an infinite number of identical races in which I could isolate and manipulate variables.   The real world is never the lab.

          Perhaps even more importantly, I stopped trying to ‘do it all’ myself and gained a team, which as a busy part time long course age group athlete, is really invaluable.   If you only get to race a few times a year you don’t have much opportunity to experiment in race conditions or train sub optimally.   

          Big thanks to Laura, Kevin, and all the local athletes I spoke to, that got me this far.  Also thanks to all the professional and age group athletes writing blogs like this one, you can be certain I've data mined you all.  :)



          Salmon and Broccoli with Peanut Sauce

          Ahh, post season... I finally have time to blog a little bit. Anyway, this was a recent dinner that turned out especially good. I thought I might share it.

          1 Cup brown rice - 188 Cal
          2 Salmon Fillets (4oz) - 200 Cal
          2 Cups Steamed Broccoli - 62 Cal

          Sauce:
          1 Tbsp Natural Peanut Butter - 90 Cal
          1 Tbsp Lite Soy Sauce - 10 Cal
          1 Tsp of Rice Wine Vinegar
          Chili Paste (lots)






          Total calories 550
          Total Protein 55g
          Total Carbs 57g
          Total Fat 14g (of nut butter and omega 3'd goodness)

          Not bad for a bachelor on a diet...

          Green Lite Bites

          This is a really good cooking blog, I highly recommend it!

          http://greenlitebites.com/

          Kids, Diet, Exercise, and “Maggie Goes On A Diet”

          So, there is this book called “Maggie Goes On A Diet,” according to amazon targeted at kids 4 to 8, about a 14 year old girl that goes on a diet, joins the soccer team, and loses weight.  It’s causing a big stir.  I’m not normally a “blog about the news” kinda blogger, and to be honest, with IM coming up, I have better stuff to do…but this one has been weighing heavily on my conscious (pun totally intended).  I haven’t read the book, so clearly I’m judging a book by its cover.  With that disclaimer, my feelings are mixed on the book.  I dig that Maggie does something fun to be active by joining a soccer team.    I don’t like the idea of Maggie on a diet.  I’m all about talking about the goodness of good foods with kids, but not a fan of talking about the badness of foods, or shame, or guilt…  If only the book was called “Maggie learns about how great eating good things makes you feel.”
          My Early Lessons On Food
          I think I was 8 or 9?  Third grade.  There was this little store not far from my house, it was called Mitchell’s.  We’d go there and it was a common treat for me to get a candy bar when we did.   Eventually I came to expect the candy bar, it was habit.  Not such a great habit for the fat kid, a hat I had been wearing since grade 2 at the time.  So anyway, I’m standing in the kitchen.  Today is different.  Mom is turning over the Hershey bar in my hands, and pointing at the nutritional information.  She pointed out that the bar had over 200 calories in it, which seemed to upset her.  I didn’t really know why.  She was upset with me for wanting it, but handed it to me anyway.  I was…I guess ashamed.  Eating the candy made me feel better.  Calories, chocolate bars, nutritional information, shame for disappointing my parents, comfort in food.  This was my first lesson in nutrition.
          I was not quite 10 for my next lesson.  It was 1986, I know because I remember “Walk Like an Egyptian” by the Bangles on the radio…odd the things that stick in a kid’s head.  Yup, still the fat kid.  I’m not sure why, but my parents decided to introduce me to exercise.  The next thing I remember is running around the soccer field at Garnsey Park in Joliet, IL, near the house I grew up in.  Dad told me my butt was sticking out when I ran…which was very true, and something I still struggle with…but it made me feel even more terrible at the time, since I had no idea how to fix it.  I couldn’t keep up.  I eventually just walked.    Running wasn’t fun, but it was clear that it wasn’t supposed to be.  It was punishment, for being fat.   This was my first lesson in exercise. 
          Parenting and Healthy Living
          So, now I have a 7 year old.  He does not have a weight problem, and I’m hoping to teach him things now that will keep that from happening later.  But it’s hard.  I had a weight problem.  I have a food addiction.  He sees my struggle with food every day.  Just like my early lessons were heavily based on my parents relationship with food.  I hope what I teach him will help prepare him to make healthy choices.  I hope the example I’m setting is a good one. 
           I think I’ve got the exercise thing down.  William and I run together regularly, and the fun always comes first.  If he walks, I walk.  If he sprints, I do.  We've done a 5k together, and he won his age group.  To William, running is fun.  Running makes us feel good.   We run just for the joy of running.  The only relationship we have between running and food is the idea that eating good things helps us run even faster. 
          Food is harder.  At mom’s house there are poptarts for breakfast.  At Dad’s house those aren’t available.  He isn’t totally sure why.  We always want a chocolate chip cookie, but we only get one sometimes.  Cookies are a sometimes food, but he isn’t totally sure why.  We try to eat veggies with every meal, but French Fries aren’t veggies at Dad’s house.  Confusion.  But then, I hear him say stuff like  “Dad, this has good calories for me.”   Last night we were talking about where to go for dinner, and he said “I don’t care, what works best for your calories,” which is something he would hear in our house a lot as I struggle to balance the daily energy needs of an endurance athlete with the structure I put in place to keep the fat guy I was at bay.   It’s the reality of my life, but in a way it breaks my heart to hear him say it.  I hate that he has to live in a world where food is carefully measured, weighed, and evaluated.  It’s a world tanted by my demons. 
          So, I guess I’m glad that Maggie learned to play soccer and eat healthy food.  I’m sad she changed based on her bad feelings about herself and I don’t think that really works as a sole reason for change, at least it never did for me.  Clearly, food and exercise are topics that we need to teach our children about as parents.  We have to lead the way for them.  Childhood Obesity is at 17% now.  It’s a problem and it’s time to wake up. 
          But for the 4-8 year olds out there, and for the rest of us too, I think we’d do well to keep the message positive.   Eating well and exercising are great things, not punishments or restrictions to how we live. 

          High Water Mark

          Sorry for the lack of updates, I've honestly been way too busy to blog lately. So here's the story for now:The Chicago Oly is on 8/30, which is 12 days away. I have been training ALOT. In fact, last week was the high water mark of said training. Last week’s training looked like this:

          Monday: Bike 23 Miles

          Tues: Ran 4.65 Miles AM / Swam 1500M PM

          Wed: Ran 2 Miles Noon / Swam 2800M Open Water

          Thurs: Ran 6.01 Miles

          Fri: Off

          Sat: Bike 42.5 Miles

          Sun: Ran 7.27 Miles

          Total Swim: 4300M

          Total Bike: 65.5 M

          Total Run: 20 M

          Total Training Hours: 10

          Here is the thing about training 10 hours a week though. It isn't really 10. Add in all the time you spend going to and from the pool/pond, bike maintenance time, recovery time, etc and this becomes a major time commitment. While this was the high volume week for my current plan, it will be "just another week" in a 70.3 plan, which makes me nervous about taking things to the next level in 2010. We will see about that, but the September Mattoon half ironman is a strong possibility at this point.

          Another trick to maintaining this level of training is getting enough nutrition and sleep. If you mess up either (or both) of those you might keep it together for a day, but you won't keep it together for a week... I've found that one out the hard way. I'm almost there though... One more week and triathlon season 1 will be at a close. I'm very much looking forward to November's half marathon. The running focus will be great for me, the intensity will be much lower, and cutting back to 6 workouts a week will feel like heaven. Just trying to hold it together a little longer at this point…

          Evergreen Olympic Triathlon -2:51:08.4

          Last year I did the sprint at evergreen, this year was my first year doing the olympic distance. With my full attention on Steelhead, I didn't taper for this race, but rather treated it as my speedwork for the week.

          To be honest, I didn't respect the distance and effort this would take. It was a very hot day, and in the end the distance got the best of me...but I learned some very valuable lessons. More on that below...



          Age Group Place: 14/26
          Overall: 198/426


          Swim
          The water was not wetsuit legal. There was a lot of congestion in the start, I think next time I'll try to keep more to the outside. Otherwise, the swim was unremarkable.

          Distance: 1500m
          Time: 34:22.3
          100s: 2:06


          T1

          I made some major improvements on transition speed in this race. It was the first race I've done without socks, so that helped a lot. I also didn't have a wetsuit to take off.


          Time: 1:34.9

          Bike

          The bike started very well for me, but I made some really stupid choices related to nutrition. It was very hot, with a high heat index. I only had 24 oz of fluid on the bike, and it wasn't enough. I found myself rationing it. By the end of the ride I saw my power dipping, but I wasn't completely sure why yet. I was dehydrated but I didn't know it...race stupidity.

          Distance: 42K
          Time: 1:12:08.9
          Mph: 21.6





          T2

          At this point I was suspecting that I was low on water. I also knew I was low on calories. I had only put about 200 Kcal in, after an hour of biking and 34 minutes of swimming.

          Time 1:45.5


          Run

          The first two miles of the run went great. I was running sub 9 and feeling good. I was working to take on water and gatoraid to get my hydration up, but it was too little, too late. By mile 3 my heart rate was steadily climbing. By mile 4, I couldn't slow it down, even walking, it was pegged. I was nauseous and in bad shape. I ended up walking about a mile total. In the end, I finished an otherwise good race with the worst 10k I've run all summer.


          Distance: 10K
          Time: 1:01:16.8
          Pace 9:52

          So what did I learn. Nutrition and hydration are important, and everyone has unique needs. My hydration needs are high, and I need to keep the fluid coming in. I'd find out the next day that I sweat about 38 oz / hour, which is much less than I had coming in.

          It was a disappointing performance, but luckily it happened here, so I could learn my lesson before Steelhead.

          Conducting a Sweat Test

          Yesterday I ran into a bit of trouble with dehydration at the Evergreen Olympic Triathlon.  It was hot, I was low of fluids from the day before, I didn't take the race seriously enough, and it got the best of me. 

          I'll cover more about that in my upcoming race report, but for now, it's sufficient to say I needed to start taking my hydration more seriously for my upcoming 70.3.  So, for this mornings bike ride, I included a sweat test, which was designed to measure how much fluid I lost during the course of exercise.  While am planning to repeat this test a few times, and use both runs and bikes, I have to admit the preliminary results are very surprising.

          This is what I did, and could be used as a "how to" to do your own sweat test.

          Step 1.  Wake up, eat normally, hydrate normally, and get ready for your workout.  Before you put your workout clothes on, weigh yourself.  I was 180.4 this am, fully hydrated, with some oatmeal in me, and ready to go.

          Step 2.  Record the volume of fluids you consume.  To do this I weighed the bottles I was using before and after the test.  I did a 3 hour bike with Lana today and during that time I drank 1138g of water and 1297.4g of Gatorade.  I also "relieved" myself of about 250g of fluid.  After the ride I consumed 373g of recovery drink.

          Step 3.  After your workout, shower, dry off very well, and weigh yourself again.  Post workout I was 177.6 pounds.

          Step 4.  Tally the amount of fluid you lost.  I converted everything to grams and then added/subtracted it all.

          Starting Weight 81827.64
          Small Bottle 569
          Small Bottle 569
          Large Bottle 706
          20 oz gatoraid 591.4
          Bathroom Break -250
          Recovery Drink 373



          Net Starting Weight 84386.04
          Ending Weight 80557.58



          Sweat Loss 3828.45 grams

          8.44 pounds

          129.47 fluid oz



          Per Minute 0.63
          Per Hour 38.08 fluid oz



          Results

          And there you have it. Biking at about 150W, in 82 degree weather, with 72% humidity I lost 38 oz of water per hour.  I was only taking in about 12 oz of water per hour for the first two hours of the race, which was done at a higher intensity.  Additionally the temperature was much higher yesterday.  It seems clear that my hydration was insufficient to say the least. 

          It's probably not reasonable for me to take in 38 oz of water per hour during my upcoming race, however I think this shows the important of going into the event as hydrated as possible, taking in at least a bottle an hour, and not letting myself get behind on electrolytes as well, since I'm likely losing 546-2187mg of sodium per hour along with that 38 oz of fluid (460-1840 mg/L, I'm likely on the high end of that scale based on how much salt is on my clothes).

          You Eat What You Feed: How Much Omega-3s Can You Possibly Pack into a Single Steak? The Impressive Effects of a "Grass(+)" Diet on Raw Meat & Meat Products

          Learn more about the fatty acid and nutrient composition of grass-fed vs. regular beef this SuppVersity article is for you... and make the first step to reduce your CVD risk by 20% irrespective of whether or not you're going to eat grass-fed in the future!
          I remember that I wrote a previous post about the detrimental effects of growing salmon on a high omega-6 diet. The result is a fish with an omega-3 to omega-6 ratio that is totally different from that of the wild-caught salmon everyone is raving about. Bad news, I know and to be honest, I am fed up with bad news.

          Luckily you can rely on the scientists over at the Leibniz Institute for Farm Animal Biology in Germany: Dirk Dannenberger and his colleagues have just published a paper that sheds some light on the beneficial side of this ostensibly nasty link between the fatty acid make-up of the feed and the fatty acid composition of the meat of the animals we eat.

          N6 in N3 out, N3 in N6 out - you see, it works both ways!

          In their quest to find a way to change the fatty acid composition of beef products (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)) the scientists simply replaced the regular maize silage + concentrate  and soybean meal based diet with a diet containing grass silage + concentrate with added rapeseed cake (12%) and linseed oil (3%) and *surprise* the amounts of short chain and long chain omega-3 fatty acids increases by 160%, 130% (EPA) and 70% (total long-chain PUFA = EPA, DHA, DPA).
          Figure 1: Detailed comparison of the fatty acid content (mg/100  g) in Longissimus muscle of German Holstein bulls fed the regular corn + soy based (control) vs. grass + linseed based (experiment) diets  a different diet (Dannenberger. 2013)
          Now that's cool, but in view of the fact that the major part of beef products is not bought as a raw steak of in form of ground beef, etc. what really counts is the net omega-3 gain in the previously mentioned beef products and that did not work as well as the enthusiastic
          "n-3  PUFA  from  beef were  found  to  be  product-specifically  transferred  into  the  corresponding  beef  products"(Dannenberger. 2013)
           would suggest. After all, the increase in short chain and total long-chain omega-3s in the corned beef was only 40% and 50% and thus 75% and 29% lower than the increase in the "raw material".

          So where did the good omega-3s go?

          Well, I guess some of you will already have got it. German Corned Beef if freakin' lean. With only 2% fat the reason for the absence of omega-3s is thus simply that the fatty cuts don't even make it into the end product.
          Figure 2: While the "grass-fed + enhanced" meat has identical amounts of iron, copper, zinc and selenium (not shown) it lacks the additional "vitamin E"-s that are in the corn-based chow; furthermore both forms are devoid of the fat burning isomer of CLA, this does yet also imply they don't entail the corresponding diabetes risk (Dannenberger. 2013)
          So, despite the success of the study at hand, we would initially have to take up eating the whole animal, or rather all the cuts instead of throwing away the fatty ones just to be take the lean parts, fry them in plant oils and drown them in soy- or sunflower-oil based sauces to "water" the dry meat and spice up the blatant taste (with the decrease in total fat content in grass-fed cattle this effect will be even more pronounced, by the way).

          Once we have made that important step from thinking that all animal fat must be bad, a simple change in the ingredient profile of our animals' feed could make a big difference to our health... what? No, you can already buy meat like that... you must be kiddin' me, right?  ;-)

          This is not what you want: Farmed Atlantic salmon - raised with & fried in soy *yummy* (learn why)
          Bottom line: I hope today's SuppVersity article did not just provide you with more information about the fatty acid profile of "grass fed, omega-3 pimped meat", but also made you smile. And if it did that I did already contribute to a 22% reduction your personal heart disease risk before you even ate one of the omega-3 steaks from the German cows.

          How? Well, that's the CVD risk reducing effect of positive affect that was established in a large prospective study with 10 years of follow-up by Karina Davidson from the Department of Medicine, Center for Behavioral Cardiovascular Health at the Columbia University Medical Center in 2010 - I know I am so caring, but you don't have to thank me for that. I mean who would ready my stuff if it was not for you?

          References:
          • Dannenberger D, Nuernberg K, Herdmann A, Nuernberg G, Hagemann E, Kienast W. Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products. Foods. 2013; 2(3):295-309.
          • Davidson KW, Mostofsky E, Whang W. Don't worry, be happy: positive affect and reduced 10-year incident coronary heart disease: the Canadian Nova Scotia Health Survey. Eur Heart J. 2010 May;31(9):1065-70.