Okay.  I said I was through with Anthony Colpo, but now I’m going to quote from him once again.  What gives?

What gives is that I’m stuck in the airport in Seattle – my flight to Chicago is delayed for almost four hours because of bad weather in the Windy City.  I figured I would use this time to stick up a quick post about thermodynamics and provide a long quote from Robert McLeod, who writes Entropy Production, a physics (sort of) blog.  As you can see below, he pretty much trashes Bray and other nutritional researchers who blithely use the 1st Law of Thermodynamics to prove the old a-calorie-is-a-calorie notion.  To show the way the average nutritional writer looks at this law, I needed to find a quote.  As it works out, the only thing I have with me is Anthony’s book The Fat Loss Bible, which just happens to have the perfect quote.  So, sorry AC, I’m not really trying to pick on you.  And you certainly aren’t the only nutritional writer who thinks this way – you’re just the only one who has a quote handy I can use.

The First Law of Thermodynamics states that energy can neither be created nor destroyed. It can only be converted from one form to another. In other words, energy just doesn’t just magically disappear; it must be converted to something else. In the case of any excess calories you ingest, they will be stored as fat, used to accommodate an increase in lean tissue mass, or dissipated as heat through thermogenesis. Manipulating the proportion of protein, fat and carbohydrate you eat each day will not excuse you from the Law of Thermodynamics.

This is the way just about all nutritional scientists and writers look at the First Law.  Let’s take a look at how a physicist sees it.  Robert McLeod wrote a long post a while back reviewing Gary Taubes’ Good Calories, Bad Calories.  Near the end of the post, he discusses the energy balance equation and one of our old friends, Dr. George Bray, who gave Gary’s book a bad review in an obesity journal.  (I posted on this same review a couple of times here and here.)

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On to the second and, mercifully, final part of the critical review of the metabolic advantage as presented by A Colpo in his book The Fat-Loss Bible. As discussed in the previous post, our friend, like the kid to the left, is focused so intently on his refusal to believe in even the possibility of the existence of a metabolic advantage that he can’t read the literature correctly – not even the very literature he uses to try to prove his own position.  His bias has hypnotized him to the point that he can’t see anything that doesn’t confirm his what he already believes.  And this same bias prevents him from even taking a scientific approach to the problem.

We all fall victim to the confirmation bias and have to fight it constantly.  Gary Taubes thinks I may even have succumbed a little in the earlier post on AC and the metabolic advantage.  He emailed me saying he had read the post and thought it was great up to the point right at the end where I wrote that the data on the whole showed that, if anything, there was a metabolic advantage.  Gary thought the data presented in all the studies in AC’s chart was ambiguous and that I was going out on a limb a little in making the statement that I thought, if anything, that the papers argued for a metabolic advantage.

I disagree.

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There are a lot of disagreeable  jobs out there.  Dealing with Anthony Colpo is one of them.  Trying to make sense of thermodynamics is another.  Whereas dealing with AC is kind of like the job pictured at the left – distasteful but fairly simple – delving into the workings of the laws of thermodynamics is intellectually challenging but far from easy.  Problem is, it appears kind of easy, and everyone, it seems, fancies himself to be an expert.  (How many people have we heard blather on about how a calorie is a calorie is a calorie, thinking they are accurately stating the 1st law of thermodynamics?) But the truth is that the more you study thermodynamics and the more you seem to learn, the less you really understand.

I’ve had a family medical emergency that’s been occupying my time for the past week so I haven’t really had the consolidated time I’ve needed to finish off Part II of the AC book critique, but I haven’t forgotten about it.  I should have it up in a day or two.

Until then, I’ll give you a little thermodynamics to chew on so you, too, can see that it is far from simple.

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I’ve got to apologize in advance for the length of this post, but in order to thoroughly do what needs to be done, it took the space.

Readers of this blog who have been around for a couple of years have been through the Anthony Colpo (AC) fiasco with me.  For those of you who weren’t around at the time, I’ll give a brief – a very brief – overview of what happened so you’ll understand what this is all about.

I wrote a post in September 2007 describing two different diets and their outcomes.  The first was designed by Ancel Keys and was a 1500+ calorie low-fat, high-carb diet; the other, designed by John Yudkin, was a 1500+ calorie low-carb, high-fat diet.  The subjects following the two diets experienced drastically different results.

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MD and I wish all of you a most prosperous and healthful New Year!

We’ve had a great time with family and friends over the holidays, but now it’s time to get back into the swing of things.  We ended the year last night with a great dinner for friends.  MD went all out on one of her mega dinners, which, of course, included foie gras, her all-time favorite food.  (That’s my serving of foie gras pictured on the left.  The little jelly-like stuff is a pomegranate pepper jelly that was out of this world and well worth the four or five carbs.)  We had a terrific time ringing out the old year and ringing in the new. I, myself, could have done with a few fewer glasses of wine and the champagne we drank to toast in the new year.

MD’s menu for our New Year’s Eve feast:

• Roasted red pepper soup
• Foie gras (cooked sous vide)
• Duck breast (cooked sous vide) with cabernet cherry reduction
• Golden beets
• Fresh herb salad with vinaigrette
• Epoisses (a soft French cheese)
• Poached pears (cooked sous vide) with pomegranate reduction and heavy cream

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