This "Low Stress Diet" is being distributed by my Chiropracter.
It is designed to minimize metabolic stress and support detoxification.
General Rules:
Eat only when you are hungry. If you have a poor appetite, reduce sugars and starches and your appetite will improve.
Eat foods rich in whole forms as much as possible -- whole foods, as provided by nature, either cooked or raw.
Never combine sugars with protein. Desserts, fruits, etc. should only be eaten several
hours after a meal or between meals.
Eat animal source foods in moderation.
Eat raw foods with every meal. The best raw foods are salads.
Eat small meals, but eat as often as you are hungary. Many people overeat at one
particular meal and overload their digestion; the same amount of food eaten in smaller
quantities, several times per day, would not impose a burden.
Suggestions:
No hydrogenated or partially hydrogenated fats/
No preservatives
No sugar or refined carbohydrates.
Best between meal snacks are raw vegetables.
Eat five to ten servings of fruits and vegetables
daily, eat more peas, beans, and nuts.
Increase intake of omega-3-fatty acids by eating more
fish, walnuts, flaxseed oil and green leafy vegetables. One example of eating
adequate omega-3 fats is to eat 2 salmons a week or 1 gram of omega-3-fatty
acid supplements daily. Another is to eat 1/8 cup of walnuts daily.
Use olive and
canola oil in cooking. Recent studies indicate that organic virgin
coconut oil is a better choice. See " The Great Fat Debate" below
Drink water (4-8 glasses daily), tea, non-fat dairy
and red wine (two drinks daily or less for man, one drink or less for
woman).
However the amount of water to drink varies with your weight, age, sex, and height. So please go to my web page to
calculate exactly the amount of water you need per day.
Eat lean protein such as skinless poultry, fish, lean
cuts of red meat.
Avoid trans-fats and limit [control] intake of saturated fats.
That means avoid fried foods, hard margarine, commercial baked goods, most
packaged and processed snack foods, high fat dairy, processed meats such as
bacon, sausage, and deli meats.
Limit glycemic foods. Glycemic foods are foods made
with sugar and white flour that increase blood sugar levels. Increased blood
sugar levels stimulate the pancreas to release insulin. Chronically high
insulin levels are believed to cause weight gain as well as atherosclerosis of
arteries.
(NewsTarget) A type of
omega-3 fatty acid called docosahexaenoic acid (DHA) may help prevent the
abnormal clumping of certain proteins that leads to the development of
Alzheimer's disease, according to a new study published in the Journal
of Neuroscience. The research was conducted by scientists from the
University of California at Irvine and from Martek Biosciences, a
corporation that makes commercially available DHA
products.
Alzheimer's is a common neurodegenerative disease that
occurs when lesions form in the brain due to the
clumping of beta-amyloid and tau proteins. Two to 3 percent of people aged
65 exhibit signs of the disease; by age 85, the percentage rises to 25 to
50 percent.
The researchers studied mice genetically predisposed to
develop Alzheimer's by
feeding them one of four different diets. The mice in one group were fed a
diet similar to the typical US diet, low in omega-3 fats and high in
omega-6s. A second group was fed a diet rich in omega-3s and
supplemented with DHAs, while the other two groups were fed food rich in
omega-3s and supplemented with both DHA and omega-6s. After 9
months, the brains of the mice who had been fed the DHA supplement had
lower levels of beta-amyloid and tau proteins.
The researchers
believe that DHA may interfere with the accumulation of these proteins by
lowering levels of an enzyme needed to produce them.
Senior author
Frank LaFerla says that the next step is to do clinical studies on humans
in the early stages of Alzheimer's to see if DHA supplements have a
positive effect in slowing the disease's progression. Such a study is
being carried out by Martek Biosciences.
DHA is naturally found
primarily in fish. Animals produce very little of it on their own, but it
is produced by microalgae from the genus Schizochytrium and tends to
concentrate in the tissue of sea animals. [Note by John Yarlott: Fish oil capsules also contain DHA]
All content posted on this site is commentary or opinion and is
protected under Free Speech. Truth Publishing LLC takes sole
responsibility for all content. Truth Publishing sells no hard products
and earns no money from the recommendation of products. Newstarget.com is
presented for educational and commentary purposes only and should not be
construed as professional advice from any licensed practitioner. Truth
Publishing assumes no responsibility for the use or misuse of this
material. For the full terms of usage of this material, visit
www.NewsTarget.com/terms.shtml
Back to Contents
(NewsTarget) There is so much media
hype from the mainstream media and leading health authorities, including
the naturopathic community, suggesting the many ill effects of consuming
Trans Fatty Acids (TFA’s) that the topic of the Great Fat Debate deserves
a closer look for the sake of our heath and understanding.
Whilst
there is unanimous agreement that TFA’s are problematic and are to be
avoided at all costs, some explanations are confusing at best or
misleading at worst. It is time for more clarity so we can all choose the
fats that are good and avoid those that are bad.
Let’s look
at some of these warnings:
Rekha Balu, writing for the Wall Street Journal,
states that TFA’s are like saturated fats
“which raise bad
cholesterol, causing a build-up of fatty deposits in the arteries.”
That is incorrect as saturated fats raise both the good and the bad
cholesterol and they do not cause fatty deposits in the arteries. An
under-active thyroid
coupled with stress and a diet high in polyunsaturated oils cause a
build-up of fatty deposits in the arteries.
Lynn Roblin, writing
for the Toronto Star, advises consumers to avoid TFA’s by consuming more
vegetable
oils, such as olive oil and canola oil, in preference to butter and coconut oil. Let’s
remember that vegetable oils such as canola and safflower are rich in omega-6 fatty
acids which have now been proven to cause oxidation of our cells. This
reaction leads to inflammation which
in turn promotes degenerative conditions and premature
aging.
Harvard nutritionist Frank Hu, featured in an article
for the Washington Post, says butter is better than margarine, but tub or
liquid margarine made from commercial vegetable oils is “a more healthful
choice than butter.” What Mr. Hu is promoting is the omega-6 fatty acids which
have been hydrogenated and these are technically TFA’s. Quite confusing
indeed!
Why is there so much confusion amongst health
authorities in relation to fats?
This is because in
1961, the American Heart Association published its first dietary
guidelines aimed at the public. The authors, Dr. Ancel Keys, Irving Page,
Jeremiah Stamler and Frederick Stare, called for the substitution of
polyunsaturated oils for saturated fat.
This was put forth even though Keys, Stare and Page had all previously
noted in their published papers that the increase in Heart Disease was due
to increasing consumption of vegetable oils. The 1961 report did not
publish this fact, even after a 1956 paper by Dr. Keys suggested that the
increasing use of partially hydrogenated vegetable oils (which is what
TFA’s technically are) is one of the culprits in the heart disease
epidemic.
Why was Dr. Keys report
ignored?
For obvious economic reasons the vegetable oil
industry then squashed the reports on the dangers of vegetable oils and
stealthily began their phony attack on making saturated fats - meat, eggs, cheese, butter and
coconut oil responsible for heart disease.
In actuality, saturated
fats are shown to help in preventing heart disease. If we examine the
health statistics along with the research on saturated fats consumption
from the nations that consume large amounts of saturated fats in their
diet, we find that they are among the healthiest nations /tribes/cultures
in the world. Herein lies the big ‘fat’ confusion.
Let’s
look closer at the FAT debate:
TFA’s are typically found
in processed foods such as cookies, margarine, fried foods, fried
potatoes, potato
chips, crackers, breaded chicken, and fast food. McDonald’s has
admitted its french fries contain a third more TFA’s than they had
thought. In New York City, there are hefty fines imposed upon restaurants
if they are not compliant with avoiding TFA’s in their cooking; this ordinance
took effect as of July 2007.
Polyunsaturated Fats
Defined
Polyunsaturated oils are liquid at room
temperature. Polyunsaturated fats such as Safflower, Corn, Sunflower,
Soybean and Cottonseed Oils all contain over 50% omega-6 fatty acids.
Safflower oil contains almost 80% omega-6. Researchers have now discovered
there are dangers in consuming more of omega-6 oils in our diet then we
need. The ideal ratio of omega-6 to omega-3 (the essential
fatty acid) is 1:1. This is easily achieved if one avoids the use of
vegetable oils as omega-6 is far more abundant in our diet then omega-3 essential
fatty acids, which is found in cold water fish - salmon, sardines and
mackerel.
TFA’s Defined
In order to have
polyunsaturated fats last longer and make them look more appealing, food
manufacturers use a process called "hydrogenation". Hydrogenation is a
process that takes unsaturated liquid fat (usually some kind of vegetable
oil) and adds hydrogen. The result is
a TFA.
During hydrogenation, oil is heated to an extremely high
temperature; this causes the oil to rapidly oxidize and create
free-radicals. In basic chemistry 101, free radicals
cause prolific cell damage and is responsible for premature aging.
Even using
the so called "healthiest" organic vegetable oils, which includes olive oil, in baking
and frying creates free radicals. This is because all vegetable oils
oxidize; especially when used in cooking. They not only produce TFA’s but
form free radicals - lethal combination for our bodies. The only oil that
does not oxidize, even at 170 degree Celsius, is Organic Virgin Coconut
oil which is a saturated fat. Amazing!
Avoiding TFA’s at all costs
is a must according to the WHO (World Health Organization). This is
because TFA’s are injurious to the heart and have been linked to cancer,
atherosclerosis, diabetes, obesity, immune system
dysfunction, birth defects, difficulty in lactation, and problems with
bones and tendons. So we want to exclude them from our diet, yet it is
difficult when some of the most tempting foods such as commercial cakes,
biscuits, chocolates, and potato chips are laden with
TFA’s.
Why Saturated fats are not
TFA’s
TFA’s have similar properties to saturated fatty
acids when used in baked goods, but the claim that TFA’s are like
saturated fatty acids is incorrect in view of their molecular
bonding/structure and their biological effect in our bodies. This is the
area that has been mostly ignored by mainstream
media and even among the naturopathic community according to lipid and
nutritional expert Dr. Mary G. Enig. Enig campaigned against TFA’s back in
the late 1970’s after completing her most extensive research on the
analysis of all fats. For more extensive information, see Mary G. Enig’s
PhD Nourishing Traditions: The Cookbook that Challenges Politically
Correct Nutrition (www.newtrendspublishing.com)
So
which oils do we use now? A good option is Organic Virgin Coconut oil.
This is a saturated fat that is unlike any other fat and truly deserves a
classification of its own. With all the research and studies on saturated
fats to date, health authorities still group TFA’s with healthy saturated
fats like coconut oil. Coconut oil is not only the healthiest saturated
fat but is one of the healthiest foods we can consume on a daily basis.
Let’s examine the most misunderstood fat that is actually a super
food.
Why is Coconut oil unique and unlike any other
fat?
Coconut oil is made up of medium-chain fatty acids
(MCFA’s). Two-thirds of the saturated fat in coconut oil is a medium-chain
saturated fat. This important fact deserves clarification as MCFA’s
actually helps us to lose weight, lower cholesterol, improve diabetic
conditions and reduce the risk of heart disease.
One of the most
outstanding benefits of consuming MCFA’s is that they do not require the
liver and gallbladder to
digest and emulsify them. This means instant energy and increased
thermogenesis (increased metabolic rate in the body) which leads to more
heat production as well as improved circulation. For anyone with impaired
fat digestion or a removed gallbladder, coconut oil is the only oil to
consume as it is very easily digested. MCFA’s are also known for having
antimicrobial and anti-fungal properties, so they are beneficial to our
immune system. In addition, coconut oil assists people with under-active
thyroids by increasing the metabolic rate of the body and creating more
energy.
Ray Peat Ph.D., a physiologist who has worked with
progesterone and related hormones since 1968,
says that the sudden surge of polyunsaturated oils in the food chain post
World War II has caused many changes in hormones. He writes:
Their
[polyunsaturated oils] best understood effect is their interference with
the function of the thyroid gland. Polyunsaturated oils block thyroid
hormone secretion, its movement in the circulatory system, and the
response of tissues to the hormone. When the thyroid hormone is deficient,
the body is generally exposed to increased levels of oestrogen. The
thyroid hormone is essential for making the ‘protective hormones’
progesterone and pregnenolone, so these hormones are lowered when anything
interferes with the function of the thyroid. The thyroid hormone is
required for using and eliminating cholesterol, so cholesterol is likely
to be raised by anything that blocks the thyroid function (http://www.efn.org/~raypeat/efatox.rtf) It
is very interesting to note that high
cholesterol is not a sign of eating too much saturated fat. High
cholesterol in a lot of the cases is due to an under-active thyroid which
affects the liver as well as the many loops and feedback systems within
the endocrine system. Stress and the over consumption of
carbohydrates/sugars also form high levels of
cholesterol.
What are saturated fats and why do we need
them?
Saturated fats are semi solid at room temperature
and are found in animal products such as meat, poultry, lard, poultry
skin, whole milk, cheese, eggs, butter and tropical oils such as coconut
and palm
oil.
Our body actually needs saturated fats to stay healthy.
Why?
1) Saturated fats constitute at least 50% of our cell’s
membranes - the phospholipid component of every cell. Saturated fatty
acids are what gives our cells structural integrity, so the cell walls are
not weak and can protect the inside of the cells.
2) Saturated
fatty acids play a vital role in the health of our bones. For calcium to
be effectively utilized by the bones, at least 50% of the dietary fats
should be saturated.
3) Saturated fatty acids actually lower
Lipoprotein (a), a substance in the blood that leads to heart disease,
whereas excess consumption of vegetable oils increases it.
4)
Saturated fatty acids protect the liver from alcohol and other toxins,
including Tylenol, a pain reliever.
5) Saturated fatty acids are
needed for the proper utilization of omega-3 essential fatty acids because
omega-3’s are better retained in the tissues when the diet is rich in
saturated fats (particularly organic virgin coconut oil)
6)
Saturated stearic acid found in beef and cocoa, and palmitic acid
found in coconut oil are the preferred foods for the heart; which is why
the fat around the heart muscle is highly saturated. The heart draws on
this reserve of fat in times of stress.
7) Saturated fatty acids
such as caprylic acid found abundantly in coconut oil, is anti fungal and
helps combat candida (yeast overgrowth that is common in our
society).
8) While saturated fats raise both the bad and the good
cholesterol, TFA’s as well as excess consumption of omega-6 fatty acids
raise the bad Low Density Lipo-protein (LDL) and suppress the good High
Density Lipo-protein (HDL) cholesterol, making it even worse.
In
conclusion, avoiding TFA’s is a must. There are no tolerance levels. They
are serious culprits of degenerative conditions disguised in some of the
most tempting foods to date. Avoiding over consumption of polyunsaturated
oils (omega-6 fatty acids) such as flax oil and completely avoiding corn, soy, safflower and
canola is a great start, as polyunsaturated oils have been shown to
contribute to heart disease, inflammation, under-active thyroid and weight
gain.
Use virgin organic coconut oil. I stress the importance of
using only virgin organic coconut oil because the refined version of
coconut oil no longer has the same structure and same health benefits as
the virgin organic coconut oil. In fact, consuming plain coconut oil can
even give someone a headache or nausea.
The food manufacturers will
not willingly return to using naturally saturated fats such as coconut
oil, palm oil, butter and lard because they are more expensive. Only a
concerted demand by educated consumers will bring traditional healthy fats
back into our commercial food supply and restaurant cooking.
Using
organic coconut oil in all cooking and baking is the best choice for a
healthy alternative. Because virgin coconut oil is completely saturated
and no TFA’s can be made from it, it is therefore harmless. In addition,
it does not oxidize, even at 170 degrees Celsius.
Virgin Coconut
oil is the fat of fats as it also helps us burn body fat for energy
because of its unique molecular structure of medium chain fatty acids. So
do enjoy eating more organic virgin coconut oil, drinking organic coconut
milk/crčme in your teas as well as pouring it over your porridge and
munching on macaroons made from organic cocoa and desiccated organic
coconut for health and longevity.
References
Keys, A., "Diet
and Development of Coronary Heart Disease", J. Chron. Dis. 4(4):364-380,
October 1956 Rekha Balu, “Trans Fat: Taste Buds Cry ‘Yes!’ but Arteries
Demur,” The Wall Street Journal, June 8, 1998 Lynn Roblin, “Not all
fats are created equal,” The Toronto Star Health Talk, June 24,
1998 Fred Tasker, “A Churning Controversy,” The Washington Post Health,
June 2, 1997 Mary G. Enig PhD. Know Your Fats: The Complete Primer for
Understanding the Nutrition of Fats, Oils and Cholesterol(Bethesda Press
2000) Sally Fallon and Mary G. Enig, PhD Nourishing Traditions: The
Cookbook that Challenges Politically Correct Nutrition and the Diet
Dictocrats (NewTrends Publishing 2000, www.newtrendspublishing.com www.mercola.com/2006/dec/26/the-health-harming-confusion-about-saturated-fats.htm The
Healing Miracles of Coconut Oil, by Bruce Fife (Piccadilly Books,
2001). Eat Fat Look Thin by Bruce Fife (Piccadilly Books,
2002).
About the author
Teya Skae M.A., B.A.,Dip Health Sciences, Dip
Clinical Nutrition Kinesiologist/Nutritionist/Writer Health/Life
Coach and Educator Teya is the founder of Empowered Living www.empowered-living.com.au specialising in Metabolic
Typing Nutrition and Results Fat Loss. Teya writes article for various
publications and runs courses in health and human potential.
All content posted on this site is commentary or opinion and is
protected under Free Speech. Truth Publishing LLC takes sole
responsibility for all content. Truth Publishing sells no hard products
and earns no money from the recommendation of products. Newstarget.com is
presented for educational and commentary purposes only and should not be
construed as professional advice from any licensed practitioner. Truth
Publishing assumes no responsibility for the use or misuse of this
material. For the full terms of usage of this material, visit
www.NewsTarget.com/terms.shtml
Back to Contents
To determine your daily calory use first click here to Calculate
your basal metabolism rate This gives you a starting point to
knowing the number of calories per day you consume. The goal is to consume
equal or less than your basal metabolisim rate for a healthy diet..
Results: Less than 18.5 underweight, 18.5-24.9 healthy, 25-29.9
overweight, 30-39.9 obese, over 39.9 Morbidly obese. This test is not
accurate for muscular people because it does not take into consideration
muscle mass which is denser than body fat.
These days, it seems increasingly difficult to know what to
shop for at the grocery store. Is organic always better than conventional? What
if it's an "organic" product that's been flown half-way around the
world, burning up fossil fuels that contribute to global warming? How do you
decide what's better: A conventional apple grown locally with chemical
pesticides, or an organic apple from another continent?
This is a common conundrum among consumers: How do you decide which grocery products
are best for not just your own personal health, but also the health of the
planet? It's a more complex decision than it might first seem. For one thing,
much of the information necessary to make an informed decision simply isn't
available to consumers. There is not determined enforcement of the rule, for
example, that foods are accurately labeled with their country of origin. Nor is
there any requirement to disclose which foods were grown with pesticides,
herbicides or other chemicals banned in the United States (and U.K.) but still
legal in other places like Central and South America.
If
that last sentence surprises you, it should: not one in a hundred American
consumers is aware that it is perfectly legal for U.S. chemical
companies to export dangerous chemical pesticides (like DDT) that have been
banned for use on crops in the United States. Those pesticides are
sold to countries with lower environmental and health standards which turn
around and use them on crops that are exported right back to the
USA. So U.S.
consumers end up eating produce grown with the very same pesticides banned in
the United States, and it's all perfectly legal and openly accepted by the Food
and Drug Administration and U.S. Department of
Agriculture.
In the U.S., there's also the issue of
so-called "illegal immigrants" (which I believe to be a strange term,
since in my opinion there's no such thing as an "illegal" human
being). On one hand,
U.S.
consumers demand cheap produce that can only be grown and harvested with the
help of illegal immigrant labor. On the other hand, Americans grumble about too
many Mexicans migrating into
California,
Arizona,
New Mexico and
Texas
, claiming they are stealing
jobs and bankruptcing cities and states. And yet, not surprisingly, when
most consumers have a choice between a $3 apple grown on a farm that pays legal
wages to U.S. workers and a $1 apple grown on a farm that pays "illegal"
wages to an undocumented worker from Mexico, most Americans will
choose the $1 apple (and in doing so, they are in fact continuing to vote for
the very illegal immigration they claim to oppose).
Challenging
to consumers
Making an
informed produce purchasing decision at the grocery store, it turns out, is nearly
impossible these days. There's no way to know where the food came from, what
soils it was grown in, the immigration status of those who harvested it, and
which chemicals were used on it. And to make matters worse, powerful food corporations
are constantly trying to water down the definition of "organic"
to include the agricultural use of obscene substances such as
raw human sewage. (Fortunately, that was not ultimately allowed under the "organic"
label, but the food companies tried to sneak it in!).
The only way to truly know where your food comes from
is to know your local farmers. When you know the people
growing your food, and you can meet them face to face, then you know what
you're getting. That's why I'm a huge supporter of CSAs (Community Supported
Agriculture), farmers' markets, backyard gardening and local food co-ops.
Through organizations like these, consumers can maintain close relationships
with the people who grow their food, and farmers are able to exercise far
greater control over what they grow, how they grow it, and how much they get
paid for it.
Large commercial food companies like ADM would
prefer that farmers remain isolated from consumers. They want all the food
processing to go through them first, where they set the prices and conditions
that farmers are forced to accept. Other corporations have used intellectual
property control over genetically modified seeds to threaten farmers who are
refusing to adopt their pesticide-ready crop varieties. It's all part of a plan
to control the global food supply -- an endeavor that inevitably destroys local
farming as well as agricultural biodiversity (which leaves crops susceptible to
future wipeouts from infectious disease).
Sure, these
companies can produce a nice, round, shiny apple at the grocery store for an
unbelievably low price, but at what cost to the world? The
existence of that apple is based on numerous inputs that may be highly
detrimental to the health of the planet as a whole: The burning of fossil fuels
for farming and transportation, the use of chemical pesticides that wash
downstream and poison aquatic ecosystems, the use of artificial fertilizers
that lack real soil nutrition, the destruction of microbial life in
agricultural soils, the loss of biodiversity and the subsequent decline in
wildlife populations, and so on.
The history is
all there
When you look at an apple, you're really looking at an
historical account of everything that happened to bring you that apple. The
whole story is written into that apple. There's the intention of the people
involved with producing that apple, the health of the soils, the use of
chemicals (or not) on the apple, the impact on the environment, and much
more.
An organic, locally-farmed apple from a small family
farm tells a very different story: Respect for nature, positive intention,
healthful soils, humility in nature, connection with plants and animals,
biodiversity, minimal use of fossil fuels, and so on. This is the kind of apple
I'd like to eat… how about you?
Now here's the real kicker
in all this: When you eat an apple, you absorb and assimilate the
story that went into creating that apple! So eating an organic,
locally-grown, consciously-harvested apple gives you not only nourishment and
biochemical nutrition, it also gives you the positive energy of abundance,
humility, harmony and happiness. A conventionally-grown apple, on the other
hand, is more likely to give you the story of greed, desperation, depletion,
fear and disease. Is that the energy you want circulating in your
veins?
An apple, you see, is made of much more than its
chemical constituents. All fruits and vegetables have water, and water
stores emotional energy, passing it on to those who consume the
water. Since an apple is probably something like 75% water by volume, eating an
apple is actually an exercise in chewing mostly on
water.
Aren't you curious to know what kind of energy and
intention is in that water? You should be. Because beyond the vitamins, minerals
and phytonutrients in the apple, the water impacts your body, mind and spirit
more than anything else. And one of the reasons we see so much obesity in
America today
is because people are eating empty, lifeless food products that provide only
calories but no energetic nourishment. The food is mostly an empty shell,
lifeless and devoid of positive vibration (and then they cook it, irradiate it
and process it even more to give it shelf life!).
For the
most part, the food isn't being grown, harvested and sold at a high enough
vibration to end the cravings human beings have for nourishment at all levels:
physical, emotional and spiritual. The food being sold today is missing
something, and if you want complete food that's nourishing at all levels, I
strongly recommend you grow it yourself or work with local farmers who you know
are passionate about cooperating with nature to maximize abundance for
themselves and those around them.
Those of you who are familiar with the work of the late Dr
B. may own his book called "The Water Cure," or "Water for
health, for Healing, for Life: You're Not Sick, You're Thirsty." He's also
the author of "Your Body's Many Cries for Water." Essentially, Dr. B
is the foremost authority on the relationship between the consumption of water
and states of health or disease in the human body.
As he explains in great detail in his many books, most
common diseases (for which there are a variety of names such as asthma,
arthritis, hypertension and
so on) are really just names given to patterns of symptoms created by the
body's drought
management system. When the human
body begins to get dehydrated, it initiates a drought management
system that seeks to conserve water.
The symptoms characterized by this drought management effort are given disease
names by conventional
medicine and then treated with toxic prescription drugs.
Here's a straightforward example of what I'm talking about:
the
brain must be kept hydrated at all times. So the body, when it is
lacking water, will do everything possible to keep supplying adequate water to
the brain. This involves limiting the loss of water in other areas of the body.
As Dr. B points out, simply breathing causes the loss of a significant quantity
of water each and every day, depending on the climate in which you live and
your level of physical exercise.
If you are experiencing chronic
dehydration from not drinking enough water, or from drinking
water-depleting drinks such as coffee, beer or beverages
containing sugar, your body tries to prevent respiratory water loss by
producing histamines which close off the capillaries in your lungs.
Through the constriction of these capillaries, water loss is reduced, but of
course breathing is made far more difficult. It's important to understand that
the body is doing this on purpose. The body is producing histamines as a
strategy, not as a disease or something gone awry. The body wants to constrict
the capillaries in your lungs because it is trying to save your brain.
What is conventional medicine's answer to this production of
histamines by the body? Well, of course, it is the prescription of <em>antihistamines,
or drugs that are designed to counteract the histamines produced on purpose by
the body in order to conserve water. These antihistamines then open up the
capillaries in the lungs, making breathing seem easier. As you can see here,
then, the conventional medicine approach treats nothing but the symptoms, and
in doing so it counteracts the body's own intentions and strategies in trying
to conserve water. What patients with asthma
really need is lots of water on a regular basis, not histamine prescription
drugs.
As Dr. B explains in his books, the same sort of destructive
cycle of medical treatment is taking place with other diseases as well -- most
notably hypertension and arthritis.
Many of the prescription drugs profitably marketed to doctors
and patients today are, in effect, various forms of histamines which counteract
the body's efforts to conserve water.
What we need to be doing as a population, of course, is
simply drinking more water. But there's more to it than just that -- we also
need to stop drinking beverages that deplete our water supplies. Believe it or
not, most beverages that are consumed by American consumers today actually
don't offer hydration; drinking soft
drinksresults in a loss of water
in your body, not a gain in water. Once
you drink one can of a soft drink beverage, you feel like you still need more,
and thus the body is trapped in a never-ending cycle of craving for href=http://www.newstarget.com/hydration.html>hydration
that simply cannot be met by consuming soft drinks. What your body truly craves
is water.
Caffeine is also another water-depleting drug. Consuming
caffeine
in any form, whether soft drinks or coffee
or pills, creates a diuretic effect in your body, which means your body begins
to eliminate water through urination. Sadly, most Americans continue to drink
alarming quantities of soft drinks, coffee and other beverages that actually
deplete water from their systems.
There's another fascinating point on chronic dehydration
and weight loss that's worth mentioning here, too: many people who are
attempting to lose
weight end up in a state of chronic dehydration because they don't
want to drink water for fear that it will add "water weight" to their
bodies. They actually impair their body's ability to metabolize fat because
they're afraid to drink enough water on a regular basis. In reality,
being fully hydrated is a prerequisite to weight loss. If
you want to lose weight, you have to give your body enough water so that it's
no longer in a state of emergency. When the body is in a state of chronic
dehydration, or a state of emergency, it will not let go of fat supplies
easily. It wants to hold on to everything it can eat or drink. The only way to
convince your body to let go of body
fat, and start metabolizing body fat, is to drink a lot of water -
enough water so that your body feels safe in letting go of unneeded calories.
(Remember: water has zero calories, is low- carb, and
has zero grams of fat, so drink up!)
It's also interesting to note that many people who go on
short term diets and who think they're losing five or ten pounds over a couple
of days are really only losing water weight. They haven't lost any body fat at
all but they have managed to put themselves in a state of chronic dehydration
that will inevitably lead to weight gain once they return to normal habits of
eating and drinking.
Getting back to Dr. B, it's curious to note that he's a
conventionally trained medical doctor, and yet, like so many of the doctors I
interview on this site, he has the calling of a true scientist. He has the
willingness to venture beyond modern
medicine and explore the true causes of health and disease. In doing
so, he has pioneered the understanding of how water can create health (or lack
of water can create disease) in the human body. This is groundbreaking work and
Dr. B deserves to be widely recognized for his contribution to medical
understanding. And yet, that is precisely what is not happening. Rather than
being nominated for a scientific prize, Dr B has been marginalized by the
conventional medical community. His critics refuse to recognize the true role
of water in the human body. And, of course, the tremendous financial interests
of the pharmaceutical
industry and the "sick care" industry (also known as the
healthcare
industry) all have a vested interest in making sure that doctors treat diseases
with extremely expensive prescription drugs and high profit medical procedures
rather than low-cost substances like water.
This is an important point: there's no money in the
treatment of disease with water, so there's no motivation
for any organization whatsoever to reveal the truth about the role of water in
preventing chronic
disease in human beings. Why would a pharmaceutical company or a
doctor or a hospital tell you that you can prevent arthritis, asthma,
hypertension and other diseases by simply drinking
water? They wouldn't. And they don't. Medical schools don't even
teach it.
Diabetes is also another disease that is strongly influenced
by water consumption. And the diabetes
industry is a multi-billion dollar industry of sickness treatment and
prescription drugs. Why would that industry want to tell people that all they
need to do is drink more water and avoid drinking soft drinks in order to
greatly improve their health?
The answer is that there is no motivation whatsoever for any
medical industry or group or drug company to tell people the truth about water
and human health. Not only that they're not willing to tell the truth, they're
also not willing to intellectually accept the truth about water because it runs
counter to their profitable paradigms of disease treatment. In other words, an
executive working at a pharmaceutical company, who's making millions of dollars
a year from the sale of pharmaceuticals, cannot psychologically accept the idea
that diseases could be prevented or reversed by drinking something that would
be freely available to the public. The thought doesn't even penetrate that
person's belief system.
And yet the truth of it all is that most illness in the United States
can be easily prevented by strategies that are inexpensive or even free of
charge. Two of the most powerful therapies for health and disease
prevention are pure water and natural sunlight. I've written many
articles about sunlight, about how it prevents and even reverses mental
disorders, schizophrenia, prostate cancer, breast cancer, osteoporosis and even
nervous system disorders. And that's available free of charge, all you have to
do is walk outside and get some sunshine on your skin. Now, with the work of
Dr. B being published and widely available, we also know that water is one of
the most powerful healing substances available to each and every consumer in
the United States
and around the world. It's virtually free; all you need to do is keep drinking
it, and don't wait for your thirst
perception to tell you when to drink more. You have to make a commitment to
hydrate yourself throughout the day on a regular basis. At the same time you
have to make a commitment to avoid drinking beverages that result in
dehydration, such as soft drinks, sport drinks or any beverage with caffeine or
added sugars. That means avoiding cow's milk, fruit
juices, beer and alcohol, fruit punches or any other drinks that
simply don't substitute for the healing power of pure
water.
The bottom line to all of this is that Dr B is a true
international hero when it comes to having the wisdom to recognize the
fundamental causes of disease and the courage to speak up about it and tell the
truth as he sees it. If we had more doctors like this in the world, our world
would be free of 90% of all chronic disease. The healthcare industry would be a
fraction of its current size, and the pharmaceutical industry would be
practically nonexistent. We'd all be healthier, happier, and we'd live longer.
We would have less violence in society, lower crime rates, stronger families,
better educational outcomes for our children, and we would even experience
great increases in our collective quality of life. This is the promise we can have
if we accept the fundamental truth that health is our right, and that many
highly effective health strategies are freely available to us right now.
At the same time, we must also reject the current sick care
treatment system that prevents and suppresses information that would help
people get better and that profits handsomely from a
population that remains chronically diseased.
Even after his passing in late 2004, Dr. B remains a pioneer
in the fight for restoring freedom and fundamental health to the human
population, and I strongly encourage you to go to http://www.amazon.com or http://www.barnesandnoble.com or your local
bookstore and check out the books by Dr. B. They represent some of the most
interesting reading you will ever find, and once you read his books you will
never go back to drinking soft drinks, coffee or fruit juices ever again. These
books will change your life, and if you follow the strategies they offer, they
will even help you prevent chronic disease for a lifetime.
The world owes Dr. B. a debt of gratitude, and I only hope
that some day he will be considered for the Nobel Prize or some other worthy
recognition for his pioneering and courageous work on the healing effects of
water.
Heart failure is the leading cause of death in the
US. It is becoming common
knowledge that eating foods containing omega 3 fatty acids can contribute
to heart and vascular health. The FDA now has a program where food suppliers
may label their products as such if approved. Sources of omega 3 include
certain fish, nuts, and oils. A list of these foods was compiled with data that
was used to calculate the cost per day for at least 1 gram of omega 3 fatty
acids. The following chart shows the results. The least expensive products were
seeds, nuts, and oils while the most expensive were sea foods. The FDA also
recommends the Mediterranean diet in conjunction with the high omega 3 foods.
The next chart shows the
portion size in ounces required to have at least one gram of Omega 3 fatty
acid. Again, the seeds, nuts and oils require the smallest portions while sea
foods require larger portions. All portions are in ounces by weight including
the oils.
For those who may be counting calories, I have added a Calorie per serving chart Below.
Some of the foods are
difficult to find. There are sources on the Internet listed below for your
convenience:
This page includes a product evaluation for Nature Made CholestOff
by John M. yarlott
This is in no way an endorsement of Cholestoff
Ingredients
Purpose
Plant sterols and stanols (1)
The FDA, authorized use of labeling health claims about the role of
plant sterol or plant stanol esters in reducing the risk of coronary heart
disease (CHD) for foods containing these substances. FDA is also
requiring, consistent with other health claims to reduce the risk of CHD,
that the claim state that plant sterol and plant stanol esters should be
consumed as part of a diet low in saturated fat and cholesterol.
The
International Food Information Council has published an article that
provides positive information on the use of plant sterols and stanols
summarized as follows: "Foods and beverages supplemented with plant
sterols/stanols may reduce cholesterol and are a promising addition to
interventions aimed at lowering heart disease risk. Maximum effects are
observed at plant sterol/stanol intakes of approximately two to three
grams per day. The level of LDL cholesterol reduction ranges between
six to 15 percent. A growing body of scientific evidence also
suggests other positive health outcomes that include the reduced risk of
certain types of cancer."
Tricalcium Phosphate
"Tricalcium phosphate is a compound with formula
Ca3(PO4)2. It is also known as calcium
orthophosphate, tertiary calcium phosphate, tribasic calcium
phosphate, or "bone ash" (calcium phosphate being one of the
main combustion products of bone)". Contra indications: It may "cause
irritation to the gastrointestinal tract" Wikipedia.
Croscarmellose Sodium
"Croscarmellose sodium is a very commonly used FDA
approved pharmaceutical additive. Its purpose in most tablets - including
dietary supplements - is to assist the tablet in disintegrating in the
intestinal tract at the required location. If a tablet disintegrating
agent is not included, the tablet could disintegrate too slowly, or in the
wrong part of the intestine or not at all, thereby reducing the efficacy
of the active ingredients." wikipedia
.
Hydroxypropyl Methyl cellulose
Widely used as an emulsifier, bulking agent,
stabilizer and thickener in food supplements and medicinal compounds where it functions to delay
the release into the digestive tract." Wikipedia
Calcium Carbonate
"Calcium Carbonate may be used in the
pharmaceutical industry as an inert filler for tablets and other
pharmaceuticals." Wikipedia Widely used as an acidity regulator,
anti caking agent, emulsifier, stabilizer and for color in foods and food
supplements.
Silicon Dioxide
"A food additive, primarily as a flow agent in
powdered foods, or to absorb water (see the ingredients list for). In all
other respects, silicon dioxide is inert and harmless. When silica
is ingested orally, it passes unchanged through the gastrointestinal
tract, exiting in the feces, leaving no trace behind. Small pieces of
silicon dioxide are equally harmless, as long as they are not large enough
to mechanically obstruct the GI tract, or jagged enough to lacerate its
lining. Silicon dioxide produces no fumes and is insoluble in vivo.
It is indigestible, with zero nutritional value and zero toxicity." Wikipedia widely used in foods and food
supplements as an anticaking agent in foods and food supplements.
http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=284
Magnesium Stearate
When used as a filling agent in the manufacture of
capsules and tablets, such as vitamins, the source of this ingredient is
typically beef. However, there is an increasing number of vegetarian
options in which the product specifically indicates it contains magnesium
stearate from vegetable sources. According to Dr Ron
, "it is used in manufacturing
to make the machines run faster. Another problem with stearates:
concentrated doses of stearic acid suppress the action of T-cells, a key
component of the immune system. The article “Molecular basis for the
immunosuppressive action of stearic acid on T cells” appeared in the
journal Immumology in 1990.
Titanium Dioxide (artificial color)
Titanium dioxide has recently been classified by
the International Agency for Research on Cancer (IARC) as an IARC Group 2B
carcinogen ''possibly carcinogen to humans''. Canadian Centre for Occupational Health and
Safety It may be used as a coloring agent in a wide variety of
foods and foosd supplements
http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=184
Polyetholine Glycol
This medication is used to treat occasional
constipation. It works by holding water in the stool to soften the stool
and increases the number of bowel movements. It is known as an
osmotic-type laxative.
SIDE EFFECTS: Nausea, abdominal cramping, or
gas may occur. If any of these effects persist or worsen, notify your
doctor or pharmacist promptly. Remember that your doctor has prescribed
this medication because the benefit to you is greater than the risk of
side effects. Many people using this medication do not have serious side
effects. Inform your doctor immediately if you have excessive number of
bowel movements and persistent diarrhea while using this medication.
A very serious allergic reaction to this drug is unlikely, but seek
immediate medical attention if it occurs. Symptoms of a serious allergic
reaction may include: rash, itching, swelling, severe dizziness,
trouble breathing. If you notice other effects not listed above, contact
your doctor or pharmacist.--medicinenet.com
Triethyl Citrate
The major use for Triethyl Citrate, F.C.C. Grade is in dried egg whites
as a whipping agent. It has approval as a food additive and for food
contact use as well as in flavorings as indicated in the specific sections
of the Code of Federal Regulation Vol. 21 noted
below.--morflex.com
Polysorbate 80
Polysorbate 80 (commercially
also known as Tween® 80, a trademark of Croda International Plc,
previously Uniqema/ICI)[1] is a nonionic detergent and emulsifier derived from polyoxylated sorbitol and oleic acid, and is often used in
foods." Wikipedia. Also Polysorbate 80 might be an
irritant according to the same article. limited to 2.5 % in foods and food
supplements.
http://www.codexalimentarius.net/gsfaonline/groups/details.html?id=
99
Sodium Citrate
Sodium citrate is chiefly used as a Food_additive,
usually for flavor or as a preservative. Sodium
citrate is employed as a flavoring agent in certain varieties of club soda.
Wikipedia
The principal ingredients in Nature Made CholestOff are plant sterols
and stanols which are phytosterols. They
are essential components of plant membranes that resemble the chemical
structure of animal cholesterol and carry out similar cellular functions in
plants. They are also known to block cholesterol absorption sites in
the human intestine thus helping to reduce cholesterol. The FDA, authorized use
of labeling health claims about the role of plant sterol or plant stanol esters
in reducing the risk of coronary heart disease (CHD) for foods containing these
substances. FDA is also requiring, consistent with other health claims to reduce
the risk of CHD, that the claim state that plant sterol and plant stanol esters
should be consumed as part of a diet low in saturated fat and cholesterol.
The label states: No artificial flavors, no preservatives, no chemical
solvents, yeasts, starch, or gluten. It also states that CholestOff is
clinically proven which will be discussed later. Other ingredients include:
Tricalcium phosphate whic can be an irritant in the
gastrointestinal tract. Magnesium
Stearate which is used to lubricate the
product in order to increase the manufacturing efficiency. While we are in favor
of efficiency, we are not sure we want it at the expense of
unnesessary dietary intake. Vegans beware, this additive can be derived
from red meat, although the industry is attempting to find other sources. Titanium Dioxide is
used as a color additive, however it has been identified as a carcinigen by the
Canadian Centre for Occupational Health and Safety.
Perhaps this is insignificant to non Canadians, however, at least let it be
a red flag. Titanium dioxide is also used in a wide array of consumer
products. Why do we need a color additive in a food supplement anyway? Does this
mean that the product without the whitener would be objectionable? Duh,
eliminate it and cut the cost! Here's a good one;
Polyethyline
Glycol in large doses is a medication
known to treat occaisional constipation. As a food supplement additive it may be
used as an anticaking or antifoaming agent additive the maximum allowance is 7%
by weight according to the GSFA
(http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=270
) .The relatively minute amount in this product would most likely
have little effect., see medicinenet.com. Why do we need this? Sodium
Citrate is chiefly used as a Food_additive,
usually for flavor or as a preservative. Sodium
citrate is employed as a flavoring agent in certain varieties of club soda.
Wikipedia
Plant sterol consumption significantly reduced (P
<0.05) LDL-cholesterol concentrations from baseline in both
nondiabeticand diabetic subjects by 15.1% and 26.8%, respectively.
Thediabetic subjects had significantly (P < 0.05) lower
absoluteconcentrations of total cholesterol after treatment than
didthe nondiabetic subjects; however, there was no significantdifference in the percentage change from the beginning to theend of the trial. There was also a significant decrease (P
<0.05) in absolute non-HDL-cholesterol concentrations after
treatmentin both groups.
An investigation
by the Electronic Retail Self-Regulation Program (ERSP) was made into the
manufacturer of Cholesoff's claims that use of the product can reduce the ldl
cholesterol by 24% in 30 days. It also question the claim of 100's of clinical
trials. This inviestigation conluded that the manufacturer's claims were not
unreasonable. For a full report on the investigation visit
http://www.retailing.org/new_site/documents/govaffairs/ERSP_Findings/pharmavite_decision.doc.
