Tag: Fatty acid

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This Vilified Daily Food Slashes Heart Attack Risk in Half…

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The Weston A. Price Foundation provides accurate information about nutrition and is dedicated to putting nutrient-dense foods back on American tables.
Members receive a lively and informative quarterly journal and email updates on current issues and events.Visit their website at www.westonaprice.org .
Are you still shunning butter from your diet? You can stop today because butter can be a very healthy part of your diet.

Why Butter is Better:-
•Vitamins …
Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape.
Butter also contains all the other fat-soluble vitamins (D, E and K2), which are often lacking in the modern industrial diet.

•Minerals …
Butter is rich in important trace minerals, including manganese, chromium, zinc, copper and selenium (a powerful antioxidant). Butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.

•Fatty Acids …
Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract. Butter also provides the perfect balance of omega-3 and omega-6 fats. Arachidonic acid in butter is important for brain function, skin health and prostaglandin balance.

•Conjugated Linoleic Acid (CLA) …
When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps your body build muscle rather than store fat.

•Glycospingolipids …
These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young and the elderly. Children given reduced-fat milks have higher rates of diarrhea than those who drink whole milk.

•Cholesterol …
Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.

•Wulzen Factor …
A hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in your body is put into your bones rather than your joints and other tissues. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

Butter and Your Health:-
Is butter really healthy? Let us count the ways …

1.Heart Disease
Butter contains many nutrients that protect against heart disease including vitamins A, D, K2, and E, lecithin, iodine and selenium. A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine (Nutrition Week 3/22/91, 21:12).

2.Cancer
The short- and medium-chain fatty acids in butter have strong anti-tumor effects. Conjugated linoleic acid (CLA) in butter from grass-fed cows also gives excellent protection against cancer.

3.Arthritis
The Wulzen or “anti-stiffness” factor in raw butter and also Vitamin K2 in grasss-fed butter, protect against calcification of the joints as well as hardening of the arteries, cataracts and calcification of the pineal gland. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive.

4.Osteoporosis
Vitamins A, D and K2 in butter are essential for the proper absorption of calcium and phosphorus and hence necessary for strong bones and teeth.

5.Thyroid Health
Butter is a good source of iodine, in a highly absorbable form. Butter consumption prevents goiter in mountainous areas where seafood is not available. In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.

6.Digestion
Glycospingolipids in butterfat protect against gastrointestinal infection, especially in the very young and the elderly.

7.Growth & Development
Many factors in the butter ensure optimal growth of children, especially iodine and vitamins A, D and K2. Low-fat diets have been linked to failure to thrive in children — yet low-fat diets are often recommended for youngsters!

8.Asthma
Saturated fats in butter are critical to lung function and protect against asthma.

9.Overweight
CLA and short- and medium-chain fatty acids in butter help control weight gain.

10.Fertility
Many nutrients contained in butter are needed for fertility and normal reproduction.

Why You Should Avoid Margarine, Shortening and Spreads:-
There are a myriad of unhealthy components to margarine and other butter imposters, including:

•Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat
Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.

A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)

•Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.
•Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.
•Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.
•Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.
•Bleach: The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.
•Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.
•Mono- and di-glycerides: These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called “low-trans” spreads.


•Soy protein isolate: This highly processed powder is added to “low-trans” spreads to give them body. It can contribute to thyroid dysfunction, digestive disorders and many other health problems.
•Sterols: Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.
How to Purchase Butter:-
The BEST butter is raw butter from grass-fed cows, preferably organic. Next is pasteurized butter from grass-fed cows, followed by regular pasteurized butter from supermarkets. Even the latter two are still a much healthier choice than margarine or spreads.

For sources of raw butter, visit www.realmilk.com.

Source: The Weston A. Price Foundation

Posted by Dr.Mercola on December 07 2010

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Health Alert

Cooking with Tropical Oils – Your Healthiest Alternative

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COCONUT OIL  is most recommended oil for cooking purpose. The reasons are mentioned  below:-

…….CLICK  & SEE THE PICTURES

Click to see :Healthy cooking in a nutshell

It’s a saturated fat.  Your body will burn it as fuel or it will get rid of it some other way. It won’t store it in your body.. So from that point of view, if you’re going to use oil then that’s a good one to use.”

Interestingly, unlike carbohydrates, which can also deliver quick energy to your body, coconut oil does this without producing an insulin spike. Yes, it acts like a carbohydrate, but without any of the debilitating insulin-related effects associated with long-term high carbohydrate consumption.

•Promoting heart health
•Promoting weight loss, when needed
•Supporting your immune system health
•Supporting a healthy metabolism
•Providing you with an immediate energy source
•Keeping your skin healthy and youthful looking
•Supporting the proper functioning of your thyroid gland

Part of what makes coconut oil such a healthful oil for cooking is that 50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid.  This is also one of the features that distinguishes coconut oil from other saturated fats.

Your body converts lauric acid into monolaurin, which has potent anti-viral, anti-bacterial and anti-protozoa properties.

In addition, coconut oil is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.  These types of fatty acids also produce a host of health benefits.

Best of all, coconut oil is stable enough to resist heat-induced damage, which you cannot say for other oils. In fact, it’s so stable you can even use if for frying (although I don’t recommend frying your food for a number of health reasons).

Dr.Mercola recommend using coconut oil in lieu of every other oil, whether your recipe calls for butter, olive oil, vegetable oil or margarine.

THE WORST COOKING OILS OF ALL  :-
Polyunsaturated fats are the absolute WORST oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.

This category includes common vegetable oils such as:

•Corn
•Soy
•Safflower……..saffola
•Sunflower
•Canola
Damaged omega-6 fats are disastrous to your health, and are responsible for far more health problems than saturated fats ever were.

Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.

Dr. Mercola says :”I  strongly recommend never using margarine or shortening when cooking. I guarantee you you’re already getting far too much of this damaging fat if you consume any kind of processed foods, whether it be potato chips, pre-made cookies, or microwave dinners”..

Trans fat is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.

Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels, which of course is the complete opposite of what you want. In fact, trans fats — as opposed to saturated fats — have been repeatedly linked to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.

Personally I don’t cook very much but when I do I use our Pure Virgin Coconut Oil as it is the most resistant to heating damage, but also a great source of medium chained triglycerides and lauric acid.

So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.


You may click to see :WHAT IF THERE WAS A CURE FOR   ALZHEIMER’S DISEASE AND NO ONE KNEW?
Source :New Warning About Olive Oil

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Health Alert

Sweet Danger

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“I cannot have diabetes,” exclaimed the middle-aged gentleman. “The laboratory results are wrong. My parents did not have diabetes, I am a vegetarian, and I do not even eat sweets.”

CLICK & SEE

Well, this man is living in a soap bubble that is about to burst. None of the reasons cited protects from the onset of diabetes. As far as family history is concerned, awareness and routine laboratory tests for metabolic diseases are a relatively new phenomenon. His parents may have had diabetes and may have died quietly of an undiagnosed complication like a heart attack.

India has 30 million known diabetics, the largest number in the world. The figure is mounting daily and is slated to escalate by 200 per cent. Most of the affected will be in the economically productive age group of 30-60. We have to find out ways to combat this epidemic, halt it and prevent our children from falling prey to it.
CLICK & SEE
Studies have shown that the possibility of developing diabetes depends on one’s genes, which are inherited from both parents, and the nurturing environment provided first in the womb and later by the mother.

To begin with, women should have the correct BMI (body mass index — weight divided by height in metre squared) of 23 before they become pregnant. Some women are undernourished and eat poorly. Their calorie intake is only 70 per cent of the required amount (2,000-2,200 calories for an active adult female). The protein content may be less than the recommended 075-1gm/kg. Both these situations result in poor foetal growth and an SFD (small for dates) baby.

Compensatory mechanisms come into play in SFD babies and they develop relative insulin resistance so as to maintain normal blood glucose concentrations. Vital organs like the brain and heart receive sufficient nutrition, but it is diverted away from the muscles.

These small babies exhibit a phenomenon called “catch up growth”. If fed adequately after birth, they attain normal weight for age and height within three years. In the process, they can develop impaired glucose tolerance as early as seven years of age.

Today’s teens have a different story. They are becoming obese on a diet of fast food and “time pass” television. Many girls are overweight when they get married. Pregnancy and well meaning advice to “rest and eat for two” do not help matters. Those who are obese (BMI more than 29) or diabetic during pregnancy can produce large babies (LFD or large for dates). These babies are exposed to excess nutrition in the womb. They secrete excess insulin, can develop insulin resistance and eventually diabetes. The problem is compounded if they are growing up in a family with faulty eating habits and little or no regular exercise.

Since we now know that the majority of us carries a gene which predisposes us to develop diabetes, it makes sense to thwart the march to disease.

Check your blood sugars once a year after the age of 25, even if you are asymptomatic, to be sure you don’t fall in the “prediabetic” category. Those who are prediabetic have a fasting blood sugar between 100 and 126mg/dl and a two-hour post prandial or oral glucose tolerance test value between 140 and 200mg/dl. Abnormal values may occur 15 years before the onset of overt diabetes. Without active intervention eventually 35 per cent go on to develop the disease. With effort and a change in lifestyle, 45 per cent can revert to normal.

Medical complications — which cause heart disease, stroke, peripheral vascular diseases, and eye and kidney problems – begin to set in during the prediabetic stage. Early identification and treatment can reduce the damage.

The BMI should be maintained at 23. This can be done by keeping the caloric intake between 1,500-2,000 calories a day. The diet should be low in fat, and contain four to six helpings of fruit and vegetables. But dieting alone will not help, as weight loss through starvation cannot be sustained. Food restriction should be combined with physical activity for 60 minutes every day. A brisk walk (five kilometres), or one hour of swimming or cycling will do the trick.

Blood pressure should be maintained at 130/80 or less. Salt restriction and weight loss alone may be sufficient to achieve this. If not, medication may be needed.

Lipid levels also need to be monitored in prediabetes as dyslpidaemia and altered glucose tolerance go hand in hand. Elevated lipid levels predispose to a stroke and heart attack. LDL should be below 100 mg/dl, HDL above 40mg/dl (above 50 mg/dl for women), and triglycerides below 150mg/dl. Reducing the total oil intake to 500 ml a month, checking labels for hidden fats in processed foods, and eating more soluble fibre (beans and oats) will help. If levels remain high the statin group of medications can be started.

If parents adopt a healthy lifestyle, children will soon follow suit. Perhaps this way we can reduce the impact of this devastating disease in the next generation.

Source:The Telegraph (Kolkata, India)

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Fish Oil Promises Shorter Hospital Stay

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A new research has shown that patients in the ICU who received intravenous fish oil had shorter hospital stays compared to those given standard Intravenous fish oil promises shorter hospital stays
…………………..CLICK & SEE.
Decreased inflammation and improved gas exchange in the lungs from the omega 3 fatty acids in fish oil allowed the patients to get better faster and go home sooner.

Philip Calder, from the University of Southampton, UK, and colleagues investigated the effects of including fish oil in the normal nutrient solution for patients with sepsis, finding a significant series of benefits.

They conducted the study in 23 patients with systemic inflammatory response syndrome or sepsis in the Hospital Padre Américo, Portugal.

The results showed that patients with sepsis given fish oil were discharged from the hospital earlier compared to those receiving traditional nutrition.

“Recently there has been increased interest in the fat and oil component of vein-delivered nutrition, with the realization that it not only supplies energy and essential building blocks, but may also provide bioactive fatty acids,” Calder said.

“Traditional solutions use soybean oil, which does not contain the omega-3 fatty acids contained in fish oil that act to reduce inflammatory responses. In fact, soybean oil is rich in omega-6 acids that may actually promote inflammation in an excessive or unbalanced supply,” he added.

Calder and his colleagues found that the 13 patients in the fish oil group had lower levels of inflammatory agents in their blood, were able to achieve better lung function and left hospital earlier than the 10 patients who received traditional nutrition.

“This is the first study of this particular fish oil solution in septic patients in the ICU. The positive results are important since they indicate that the use of such an emulsion in this group of patients will improve clinical outcomes, in comparison with the standard mix,” he said.

Source: The study appears in BioMed Central’s open access journal Critical Care .

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Mediterranean Diet Cuts the Risk of Depression by 30%

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Consuming plenty of olive oil, nuts, fruit and vegetables – like those living in warm countries by the Med – means you’re less likely to be hit by the blues, according to researchers.

A study of 10,000 people found that those who ate these foods most regularly were found to be have a much sunnier outlook on life.

The diet traditionally favoured by natives of countries such as Greece, Spain and Italy is high in unsaturated fatty acids and antioxidants. It is also low in red meat and dairy products while alcohol, particularly red wine, is encouraged – but in moderation.
……..…...click & see

Sunshine food: Regularly consuming, nuts, fish, fruit and vegetables – like those living in warm countries by the Med – can cut the risk of depression by 30 percent

A Mediterranean diet is already thought to improve heart health and stave off cancer.
Dieticians believe it appears to improve the flexibility of cells lining the walls of blood vessels, particularly in the heart and circulatory system.
The latest study was inspired by the lower risk of suffering mental disorders in Mediterranean countries than in Northern Europe.
Dr Almudena Sanchez-Villegas and colleagues studied 10,094 healthy Spanish men and women between 1999 and 2005. For the project, they filled in food diaries and their adherence to a Mediterranean diet was checked on nine main points.
These included frequency of consumption of mono-unsaturated fatty acids, moderate intake of alcohol and dairy products, and low intake of meat. High intakes of fruit, nuts, cereals, vegetables and fish were also important.

The Mediterranean diet is high in unsaturated fatty acids and antioxidants. Wine is encouraged, but in moderation
After more than four years of follow-ups, there were 480 new cases of depression, 156 in men and 324 in women.
Those who followed the Mediterranean diet most closely had a greater than 30 per cent reduction in the risk of depression compared with those who had lowest scores.

The figures did not change even when adjusted for other markers of a healthy lifestyle, such as being married, said a report in the Archives of General Psychiatry.
Dr Sanchez-Villegas admitted: ‘The specific mechanisms by which a better adherence to the Mediterranean diet could help to prevent the occurrence of depression are not well-known.’

However, the diet is known to keep arteries healthy, fight inflammation and repair cell damage, she said.
‘The role of the overall dietary pattern may be more important than the effect of single components,’ added the academic, of the University of Las Palmas de Gran Canaria and University of Navarra.

There may be ‘a fair degree of protection’ from the combination of the omega-3 fatty acids found in fish with other natural ingredients in olive oil, nuts, fruit and plant foods.

Last year, U.S. researchers found strict adherence to a Mediterranean diet could help stave off Alzheimer’s and premature death.
A team from the UK, Greece and Spain also found it helped prevent the development of asthma and respiratory allergies in children.
Other research shows taking fish oil every day in pregnancy can cut the risk of post-natal depression.

Source: Mail Online.6Th. Oct.2009

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