Fat Foods Lies, Misinformation and Deliberate Confusion –Part 2

My Lord, ladies and gentlemen of the jury, I put it to you like this! As further evidence against the idea that a low sat-fat and low cholesterol diet reduces heart disease, ask yourself:

 

If a saturated fat and cholesterol diet really has been responsible for heart disease, then how come is it that the illness was a rarity before the 1930’s?

Remember, these were times before all those unsaturated fat products started to find their way on to the supermarket shelves, care of the their manufacturers’ slick, deceptive advertising and marketing.

 

People from many isolated indigenous tribes; those who have lived an existence geographically separated from the western world have eaten much saturated fat and are on record for having excellent health…  For examples, the Masai tribes in Africa have diets on high animal fat. The Eskimos eat high amounts of blubber. The long-lived Georgian’s have been known to consume much fatty meat…

 

Compared to the early 20th century, something like 20% less saturated fat is consumed by Americans these days, a typical reflection of the modern western diet. But how is it that heart disease has increased dramatically over the years to become responsible for 40% of deaths in the USA?

 

Doesn’t the rise in heart disease suggest that a low-sat fat diet may cause more harm than good? Or, doesn’t it question the health implications of the high unsaturated fat / low cholesterol option? Should the population rethink its diet and reintroduce higher levels of saturated fat intake, like the years of old?

 

How the increasing manufacture of polyunsaturated fats and cheap junk oils have wreaked havoc on the health of misled and unsuspecting westerners

If people really got to educate themselves they would undoubtedly realise that when it comes to the subject of what healthy fats and oils to buy, they’re being had, big time.

 

–Don’t be a sucker to the deception that all food products on the supermarket shelves are there because they are safe. The food corporations don’t really care about your health. Ultimately, they only care about profits. Remember the food approval bodies that decide whether or not certain foods should go on the market? Certain foods, regardless of their long-term threat to health could be accepted, because many of the approval bodies’ members have financial ties with the food corporations concerned. 

In order to move from the passenger’s to the driver’s seat in life and take control of your health, it is absolutely essential to understand what distinguishes good fats from bad fats.

What are polyunsaturated fats?

Polyunsaturated fats are high in omega-6 content and normally, they exist in liquid form at room temperature. Examples include rapeseed oil, cottonseed oil, soy oil, canola (CONola?), safflower oil, sunflower oil and corn vegetable oil…

Beware of high polyunsaturated fats.

Whether it comes from diet gurus, advertising slogans or any other source chanting the politically correct mantra ‘high polyunsaturates are good for you,’ the real health implications cannot be ignored.

There is a dangerous imbalance. Far too much polyunsaturated fat is being consumed and not enough saturated fat.   

 

How are high polyunsaturated fats not good for you?

Too much polyunsaturated fat has been known to cause many illnesses such as; cardiovascular disease, cancer, diabetes, cataracts, poor immune system function, digestion problems, poor reproductive function, liver damage, weight gain, stunted growth, difficulty maintaining attention, learning difficulties, premature ageing, Alzheimer’s disease, Parkinson’s disease, moodiness and depression…8.

 

The damage is caused by the polyunsaturated fats and oils undergoing heat treatment, oxidation or subjection to water, which occurs during the manufacturing process or from cooking: In effect, the polyunsaturates become rancid.

 

Rancidity means that the fats and oils become highly chemically reactive characterised by free radicals. These free radicals attack the body’s cells, capable of causing damage to the outer membrane and DNA / RNA strands inside. This, for examples, can lead to heart disease, cancer and the formation of skin wrinkles 9.

 

Avoid Trans-fatty acids, which are technically polyunsaturated omega-6 fatty acids that have undergone an industrial process called hydrogenation for commercial purposes. They do not exist in nature. It is strongly advised to keep levels of Trans-fatty acids down to trace amounts. They have been linked to the above ailments.

Junk foods have more than their fair share of Trans-fatty acids

The omega-6 and omega-3 imbalance

Before the rise and rise of factory processed foods, with their cheap and nasty polyunsaturated fats and junk oils such as margarine, rapeseed oil, cottonseed oil and soy oil, canola (cONola?), sunflower oil and corn vegetable oil…there existed a diet of natural and wholesome foods: The type of diet that the human race had been used to since time immemorial. This consisted of an abundance of healthy saturated fats and oils like, coconut oil, flaxseed oil and fish oil… Nowadays, however, because the modern western diet has so many high polyunsaturates with those cheap and nasty fats and oils, there is a health-threatening imbalance in the amount of omega-6 to omega-3 fats consumed.

 

A normal healthy diet would be a 1:1 ratio of omega-6 to omega-3 fats. Nowadays, the ratio ranges from 25:1 or even 50:1 in favour of the omega-6 fats!

 

The trick is to see right through the circumstances. What’s happened over the last eighty-odd years or so is this:

 

Put together the phoney science that saturated fat is bad for you (and ignore the many contradictory findings), with the steady rise in high levels of polyunsaturated omega-6 fats over the years. The result: a lucrative profit machine has been created, at the expense of countless numbers of consumers made unhealthy.

 

-With that, I rest my case.

Getting wise to the situation…

As you can see, in response to the above, in order to move from the passenger’s to the driver’s seat in life and take control of your health it is essential that you:

                                                     

1. Get the right omega-6 to omega-3 balance of 1:1

As you can see from the evidence, to maintain health, a balance between omega-6 and omega-3 fats is necessary. The trick therefore, is to avoid or perhaps drastically reduce those cheap and nasty fats and oils: sunflower, corn, soy, safflower, canola… or anything that contains these foods: No margarine, no vegetable oils or hydrogenated fats. –All these products contain a chock full of omega-6 fats. Eat plenty of omega-3 fats to get the balance right.

 

The benefits of omega-3 fats

 

A good dietary supply and balance of omega-3 fats can provide prevention against illnesses such as:

 

  1. Cardiovascular related problems such as thrombosis, cardiac arrhythmias, plaque formations in arteries, high blood pressure…

 

  1. Cancer: Omega-3 fats aid in immune system building.

 

  1. Diabetes Type-2: An absence or deficiency leads to a failure in insulin to control blood sugar levels and glucose uptake into the inside of the cell

 

  1. Asthma

 

  1. Learning difficulties

 

  1. Inflammation

 

…and much, much more.

 

Doctors in the USA know only too well that omega-3 sources such as fish oils supplements can significantly prevent heart attacks. However, in spite of all the evidence in support of fish oils, the FDA has not approved this form of omega-3 fat. Expensive and invasive pharmaceutical drugs that may do more harm than good are the order of the day instead. Doctors in the USA cannot directly sell fish-oil supplements or even provide patients with studies clearly showing their effectiveness. If doctors were caught doing this, then they would be struck off the list.

 

–This is a clear example of a conspiracy facilitated within the FDA and the controlling pharmaceutical companies. It is another example of how expensive, profit-boosting drugs are undemocratically favoured over cheap, natural and non-toxic alternatives. Wake up folks! These people don’t give a damn about your health.

Some recommended omega-3 sources 

        Food

                           Comments

 

 

Coconut

Organic virgin coconut oil is recommended

 

 

Eggs

Preferably free range from hens fed on a good diet of

 

insects, flaxseeds and greens

 

 

Butter

Organic is recommended from grass fed cows

 

 

Cod liver Oil

Good source of vitamin D. Works quite well with  

 

vitamin E supplementation which prevents the fat from

 

oxidising. A recommended dosage is around 1

 

teaspoon full per day for every 35Kg's of bodyweight

 

 

Avocados

Once again, organic is recommended

 

 

Krill oil

Another good source of omega-3. Like cod liver oil it

 

has the essential fatty acids: ALA (alpha-linolenic acid),

 

DHA (docosahexaenoic acid) & EHA (eicosapentaenoic acid).

 

 

 

 

Flaxseed oil

Goods source for vegetarians. The fatty acid ALA is present

 

& can act as a precursor to DHA & EHA. However, some

 

people are deficient in the ability to make DHA & EHA from

 

ALA. About 1 tablespoon a day is recommended.

 

 

Borage & flaxseed

Again, good sources for vegetarians

evening primrose

 

Oils

 

 

 

Walnuts

About 28g a day is recommended

2. Pay heed to the benefits of saturated fats and act accordingly

 

Saturated fats are not the harmful monsters they are sometimes portrayed as. Saturated fats are in fact part of the necessary requirements for a healthy diet. They are found in meats, poultry skin, dairy products and a range of oils of the tropical sorts, like coconut and palm oils. 

 

What roles do saturated fats play?

 

  1. About half of our cell walls are made up of saturated fat. Saturated fat contributes to the structural integrity of the cell wall (phospholipid bilayer) and offers sound protection, stopping any unwanted material on the outside from getting in.

 

  1. Saturated fat aids bones in the vital role of calcium utility. For this to function at optimum around 50% or more of the fat diet should be saturated fat.

 

  1. Perhaps this fact is not so well known in mainstream. Saturated fat can reduce heart disease. When plaque formations on the inside of arteries build up, this may lead to heart disease. The so-called bad cholesterol and a sticky protein bind together to form a substance called Lipoprotein (a), which contributes to the plaque formations and ultimately, heart disease. When consumed, saturated fat produces less lipoprotein (a) than unsaturated fat. -Thus, a person eating more saturated fat and less unsaturated fat may well reduce the chance of heart disease.

 

  1. Saturated fats protect the liver from toxicity.

 

  1. Omega-3 essential fats work better when aided with saturated fats. Omega-3 fats of the elongated kind, such as those found in fish oils are well retained in body tissue, care of saturated fats.  

 

  1. Unbiased evidence reveals that saturated fat does not contribute to artery clogging, as mentioned earlier, with examples.

 

  1. A healthy heart likes to draw in on saturated fats such as coconut oil, and stearic acid found in cocoa and beef when in times of effectively handling stress.

 

  1. Saturated fats help fight fungal infections. Caprylic acid found in coconut oil helps fight candida.

 

  1. Saturated fats help fight off harmful micro-organisms

 

  1. Saturated fats are immune system building

 

                                        References

 

  1. Mary Enig and Sally Fallon - Secrets of the Edible Oil Industry
  2. Castelli, William, "Concerning the Possibility of a Nut...,’’

     Archives of Internal Medicine 152(7):1371-1372, July 1992

  1. Enig, M., Trans Fatty Acids in the Food Supply: A Comprehensive

             Report Covering 60 Years of Research, Enig Associates, Inc.,

             Silver Spring, MD, USA, 1995 (2ed), pp. 4-8

  1. G. Rose et al, Lancet, 1983, 1:1062-1065
  2.  Michael DeBakey et al, JAMA, 1964, 189:655-659
  3. Nutr Week, Mar 22, 1991, 21:12:2-3
  4. S. Malhotra, Indian Journal of Industrial Medicine, 1968 14:219
  5. A general view of citations for problems with polyunsaturate consumption is found in Pinckney, Edward R, MD and Cathey Pinckney, The Cholesterol Controversy, 1973, Sherbourne Press, Los Angeles, 127-131; Research indicating the correlation of polyunsaturates with learning problems is found in Harmon, D, et al, J Am Geriatrics Soc, 1976, 24:1:292-298; Meerson, Z, et al, Bull Ex Bio Med, 1983, 96:9:70-71; Regarding weight gain, levels of linoleic acid in adipose tissues reflect the amount of linoleic acid in the diet. Valero, et al, Ann NutrMetabolism, Nov / Dec 1990, 34:6:323-327; Felton, CV, et al, The Lancet, 1994, 344:1195-96
  6. Mary Enig, PhD and Sally Fallon – The Skinny on Fats

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