Shocking Facts Behind Low-Fat Diets - Part 1 SHOCKING FACTS BEHIND THE LOW-FAT PROPAGANDA! FEEDING CHOLESTEROL TO RABBITS! In 1954 a young researcher from Russia named David Kritchevsky published a paper describing the effects of feeding cholesterol to rabbits. Cholesterol added to vegetarian rabbit chow caused the formation of atheromas - plaques that block arteries and contribute to heart disease. Cholesterol is a heavy weight molecule - an alcohol or a sterol - found only in animal foods such as meat, fish, cheese, eggs and butter. In the same year, according to the American Oil Chemists Society, Kritchevsky published a paper describing the beneficial effects of polyunsaturated fatty acids for lowering cholesterol levels.Polyunsaturated fatty acids are the kind of fats found in large amounts in highly liquid vegetable oils made from corn, soybeans, safflower seeds and sunflower seeds. (Monounsaturated fatty acids are found in large amounts in olive oil, palm oil and lard; saturated fatty acids are found in large amounts in fats and oils that are solid at room temperature, such as butter, tallows and coconut oil.) STEEP RISE IN HEART DISEASE! Scientists of the period were grappling with a new threat to public health - a steep rise in heart disease. While turn-of-the-century mortality statistics are unreliable, they consistently indicate that heart disease caused no more than ten percent of all deaths, considerably less than infectious diseases such as pneumonia and tuberculosis. By 1950, coronary heart disease, or CHD, was the leading source of mortality in the United …
Blog Page
November 8, 2013
Refined Foods and Health REFINED FOODS, TEETH, BONE HARDNESS, & PREMATURE AGING Meyer M. Silverman practiced dentistry in the city of Washington, DC for almost 50 years. He was well acquainted with the work of Weston A. Price, Sir Robert McCarrison and Francis Pottenger. As a GI in Europe, he observed the effects of starvation on people's teeth, and was appalled to find the same patterns of decay and bone loss among well-fed Americans. He staunchly opposed pasteurization and went to great lengths to obtain raw milk from a farmer in New York who sent it down to Washington on the greyhound bus. This article was reprinted from the Journal of the District of Columbia Dental Society, March 1971.The dentist is in a position to determine whether a person is prematurely aging by the degree of teeth and bone hardness. This factor can help determine whether an individual is well-constructed; it can also be a method of diagnosing how well-built an individual may be. Teeth and bone hardness can be a helpful diagnostic aid in predictive medicine,1 and it can also be one of many factors used to determine the rate of aging. While cutting tooth structure with low speed apparatus and chiselling bone during oral surgical operations it is possible mechanically to "feel" how hard or soft the teeth and bone are, and to determine the physical health of the human being. This mechanical feel of the tissues is similar to rubbing fabrics between the fingers to determine the …
November 8, 2013
Proper Preparation of Grains BE KIND TO YOUR GRAINS! The science of nutrition seems to take a step backwards for every two steps it takes forward. When the study of vitamins was in its infancy, researchers realized that white flour lacked the nutrients that nature put into whole grains. One of these researchers was Dr. Weston Price who noted in his studies of isolated, so-called “primitive” peoples that when white flour and other devitalized foods were introduced into these communities, rampant tooth decay and disease of every sort soon followed. But defenders of the new refining process argued that phosphorus in whole grains was “too acid” and was the true cause of bone loss and tooth decay. Warnings against the use of white flour went largely ignored.Only in recent decades has Dr. Price been vindicated. Even orthodox nutritionists now recognize that white flour is an empty food, supplying calories for energy but none of the bodybuilding materials that abound in the germ and the bran of whole grains. We’ve take two important steps forward - but unfortunately another step backward in that now whole grain and bran products are being promoted as health foods without adequate appreciation of their dangers. These show up not only as digestive problems, Crohn’s disease and colitis, but also as the mental disorders associated with celiac disease. One school of thought claims that both refined and whole grains should be avoided, arguing that they were absent from the Paleolithic diet and citing the obvious association …
November 8, 2013
What Is the Mediterranean Diet? The Mediterranean diet "is characterized by abundant plant foods (fruit, vegetables, breads, other forms of cereals, beans, nuts and seeds), fresh fruit as the typical daily dessert, olive oil as the principal source of fat, dairy products (principally cheese and yogurt) and fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts, normally with meals. This diet is low in saturated fat (less than or equal to 7-8% of energy) with total fat ranging from less than 25% to greater than 35% of energy throughout the region." ANCEL KEYS - ARCHITECT OF THE LIPID HYPOTHESIS This, according to the Diet Dictocrats, is the diet that we should adopt to protect ourselves from chronic disease, especially heart disease. The author of this theory, and the first to describe the Mediterranean diet in these terms, was Ancel Keys, architect of the lipid hypothesis, namely that heart disease is caused by "the major dietary villain," saturated fat from meat and dairy products.2 According to Keys, his introduction to the Mediterranean diet began in the early 1950s when he was a visiting professor at Oxford. In 1951, he chaired the first conference of the Food and Agriculture Organization of the United Nations at their headquarters in Rome. "The conference talked only about nutritional deficiencies. When I asked about the diet and the new epidemic of coronary heart disease, Gino Bergami, …
November 8, 2013
Why Butter is Better than Margarine BUTTER BETTER THAN MARGARINE! When the fabricated food folks and apologists for the corporate farm realized that they couldn't block America's growing interest in diet and nutrition, a movement that would ultimately put an end to America's biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes.The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter all but disappeared from our tables, shunned as a miscreant. This would come as a surprise to many people around the globe who have valued butter for its life-sustaining properties for millennia. When Dr. Weston price studied native diets in the 1930's he found that butter was a staple in the diets of many supremely healthy peoples.1 Isolated Swiss villagers placed a bowl of butter on their church altars, set a wick in it, and let it burn throughout the year as a sign of divinity in the butter. Arab groups also put a high value on butter, especially deep yellow-orange butter from livestock feeding on green grass in the spring and fall. American folk wisdom recognized that children raised on butter were robust and …
November 8, 2013
Scientists Prove Superior Nutritive Value of Organic Food The topic of healthy eating and health foods appears to be quite popular in the media these days. From my experience as a Clinical Nutritionist and Naturopath, there appears to be quite a lot of confusion, as well as a misunderstanding of what organic food really is. Why is it better than mass-produced, commercial food? What are the real differences? Is there any benefit in paying a little more for organic food? It is my intention to answer some of these questions, and share with you some of my own research findings, as well as those of my colleagues in relation to organic food and healthy eating. Let us begin with the question, “What is Organic Food?” ORGANIC FOOD AND ORGANIC FARMING It is interesting to note that organic farming was a way of life in the majority of cultures around the world up to the second world war. It was only after the second world war that pesticides and artificial fertilizers came to light, along with the mass production of food concentrates for animal rearing. Organic farming is where no artificial fertilizers are used, and no modern synthetic sprays. Livestock are kept under as natural conditions as possible – battery houses are not permitted – and feed additives are banned. Instead of relying on chemicals, organic farmers concentrate on building up healthy soils through the use of compost, animal manures, clovers and deep-rooting herbs. Plants grown on such soils are better …
November 8, 2013
Gluten Intolerance (Celiac Disease) INTRODUCTION Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 (11). Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European descent, and may occur more rarely in black and Asian populations (13). Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley (13). Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions. Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from "mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss (13)." If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population (14). Further, "gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease (13)." It is therefore imperative that the disease is quickly and properly diagnosed so …
November 8, 2013
Benefits of Real Salt by The Grain and Salt Society WHAT IS REAL SEA-SALT? Why is it hard to obtain.... but also, how do we recognize the real thing? Humans need whole, clean ocean salt; medical and biological facts support that. The ocean contains all of the precious minerals that our body requires for optimum function. The salt refiners, however, keep these facts hidden from the public because they profit from selling the minerals extracted from rich ocean brine. The same vital minerals that, when left in at the onset, make salt the vital necessity and its color light gray. This is the salt of Life! BASIC ROLES OF SEASALT Natural light gray salt is the most basic condiment as well as a staple food: it possesses the power to rejuvenate the body's bio-systems, therefore, a powerful remedy for countless health problems. No pill supplementation can equal the wealth of minerals that natural seasalt supplies, regardless of how rich of precisely that supplementation is formulated. Clean, unrefined, and hand-harvested natural seasalt, used in the proper manner, has reversed many a "chronic illness" and restored wholeness in just a few days. Because of its complex beneficial minerals and bio-electronic power it offers countless health benefits: it balances alkalinity/acidity levels, restores good digestion, and relieves allergies and skin diseases. Natural Celtic seasalt in either white small crystals or larger light gray crystals, is the gentlest alkaline-forming substance known; therefore, if a natural and better diet is undertaken in order to heal, it …
November 8, 2013
What Exactly Is A Food Intolerance? It never ceases to amaze me how a myriad of symptoms in many patients that I see daily literally disappear within a 15-day period as soon as they avoid their food allergies or intolerances. I am often asked what exactly are food intolerances, so here is my opportunity to expound for those that are interested. There are four different types of immune reactions in food allergy. These are called Types 1, 2, 3, and 4. More than one type of reaction can occur at the same time in the same allergic individual. Types 1 and 3 are the focus of this article. Type 1 (Immediate-Onset) Food Allergy The best known and well-studied form of food allergies is called a Type 1 immune reaction which is a classical food allergy, immediate-onset, IgE-mediated, atopic food allergies. Type 1 food allergies occur in approximately only 2-5% of the population. Type 1 food allergies occur mostly in children and are less frequent in adults. Usually occurring in the genetically predisposed individual, the immune system begins creating a specific type of antibody called Immunoglobulin E (IgE) to certain foods. One side of the IgE antibody will recognize and bind to the allergic food. The other side of the antibody is attached to a specialized immune cell packed with histamine, called a Mast cell. Primed for action, the IgE antibody now only has to patiently wait for re-exposure to food allergens. When you eat the allergic food the next time, …