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Low Carb Breckenridge 2017 is open to all including the general public, health, nutrition and fitness enthusiasts, scientific community and healthcare professionals.

For healthcare professionals, this live activity, Low Carb Breckenridge 2017, with a beginning date of 02/24/2017, has been reviewed and is acceptable for up to 19.25 Prescribed credit(s) by the American Academy of Family Physicians. Physicians should claim only the credit commensurate with the extent of their participation in the activity. AAFP Prescribed credit is accepted by the American Medical Association as equivalent to AMA PRA Category 1 credit(s)™ toward the AMA Physician’s Recognition Award. When applying for the AMA PRA, Prescribed credit earned must be reported as Prescribed, not as Category 1.

Event Page: http://denversdietdoctor.com/low-carb-breckenridge-2017/
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Sunday, February 26 • 10:00am - 10:30am
Ruminant Reality: Diet, Human Health and the Environment (CME Approved)

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Human beings didn’t evolve to eat meat, they evolved because they ate meat - and because they learned to cook and process meat and other foodstuffs. Unsurprisingly, diets rich in butter, meat and cheese have been shown to promote human health and development. Most significantly, these diets can correct the symptoms of metabolic syndrome, offering hope in arresting the current worldwide epidemic of chronic diseases. The Dietary Goals for the United States and the subsequent eight editions of the Dietary Guidelines for Americans, however, are baseed on the belief that plant-based, high-carbohydrate diets are “healthy.” But since nutrition research does not support the belief that vegetarian diets are healthier than animal-based diets, an appeal to “sustainability” is now used to justify these recommendations and argue against the Low-Carbohydrate High-Fat approach. True sustainability is a multifaceted topic that should consist of societal, economic, and ecological aspects. The enormous suffering and financial costs of chronic illness must be acknowledged. The production of high-quality animal protein and animal fat by ruminants from feed resources humans cannot directly utilize will be fundamental to feeding a growing population. What’s more, this essential food production can preserve and enhance the diverse environments where it takes place. While medicalprofessionals needn’t be fully versed in ruminant agriculture, this introduction will equip them refute some of the common myths concerning this vital part of our food supply and answer questions about the healthfulness and safety of butter, meat and cheese.

avatar for Peter Ballerstedt

Peter Ballerstedt

Peter received his Ph.D. from the University of Kentucky in 1986, specializing in forage management and utilization, minoring in ruminant nutrition. He was the forage extension specialist at Oregon State University from 1986 until 1992 and is currently the Forage Product Manager at Barenbrug USA. His experience led him to study human diet and health. What he’s learned refutes the low-fat-is-heart-healthy dietary advice we’ve been... Read More →

Sunday February 26, 2017 10:00am - 10:30am
1) Forrest Room

Attendees (33)