Posts tagged inflammation

3 Secret Weapons Against Stress, Inflammation, and Insomnia by Shelli Stein

3 Secret Weapons Against Stress, Inflammation, and Insomnia by Shelli Stein

You probably already know that inflammation, stress, and lack of sleep aren’t good for you. You may not know, however, that these things have a huge impact on your cells.

More specifically, they all affect the length of your telomeres—which can actually affect the length of your life.

What are Telomeres?

In 2000, a young doctor asked molecular biologist Dr. Elizabeth Blackburn a rather simple question: Does length matter?

Dr. Blackburn’s research, which focused on the role that DNA tips—called telomeres—play in the ability to replicate, eventually earned her a Nobel Prize.

But no one had connected this process to stressful and important life events.

Today, though, the science is clear: Shorter telomeres are associated with dead and dying cells. Short telomeres also suggest a person is susceptible to age-related diseases and even early mortality.

So let’s take a look at what we can do to keep our telomeres LONG so we live a long and healthy life!

What Shortens Telomeres?

Taking care of our telomeres means first understanding what outside factors affect them. These factors are simpler than you might think.

But we should also understand a bit more about what they do.
Telomeres protect the useful, programmed parts of our DNA—which, in turn, affect when our cells divide, or make new cells.

Every time a cell divides, it must make a full copy of its DNA. To do this, the DNA unwinds into smaller, easier-to-copy units called chromosomes. However, when each chromosome is copied, the process cuts off some of the end pieces.

Think of telomeres as those plastic tips on shoelaces that prevent the laces from unraveling. With each cycle, a little bit of telomere DNA gets lost, but the important coding DNA is protected.

Cell division is a natural cause of telomere shortening that we can’t control. We can, however, manage some everyday stressors that shorten our telomeres faster than usual.

Which outside factors affect telomeres the most? Keeping clear of the top three stressors listed below will not only improve your telomere length, but also your overall health.

Top Three Stressors
Inflammation
Stress
Lack of sleep

1. Inflammation is triggered by your body’s defense system fighting off anything it believes is hurting you. This includes germs, chemicals, and radiation.
In a study funded by the National Institute of Health in 2010, chronic inflammation had a significant correlation with shortened telomere length. It was the first large-scale study to show evidence that telomere length can relate to increased amounts of inflammation.

In past articles, I have recommended fighting unwanted inflammation with a healthy diet. I think that’s the easiest and most direct approach to keep systemic inflammation in check.

2. That stress can wreak havoc on your body should come as no surprise. But did you know that psychological stress also boosts inflammation and can speed up the cell-division process?
In a large German study, people with post-traumatic stress disorder had telomeres that were much shorter than those without the disorder. Some studies have also been done on childhood trauma and indicate this sort of stress also shortens your telomeres. This backs up my belief that it is never too soon to start taking care of your stress levels.

3. Sleep is an often-overlooked factor in our overall health. Sleep can help alleviate stress by reducing the production of stress hormones. Sleep also relaxes your blood vessels, which helps your heart, and reduces inflammation.
Several scientists have studied telomere length in people who sleep for different lengths of time. In one recent study done by the University College of London and Cardiff Metropolitan University, telomeres appeared to be shorter in people getting less than five hours of sleep per night compared with those sleeping seven or more hours per night.

These studies do not show us, though, whether less sleep led to shorter telomeres or if shorter telomeres led to insomnia. What we do know is that poor-quality sleep can produce chemicals that lead to inflammation, which is one of the main culprits in shortening telomeres.

While there are many other stressors that shorten telomeres (more than we have room to discuss here), we also have three simple ways to protect and even lengthen your telomeres.

Top Three Protectors
Antioxidants
Exercise
Vitamin D

1. Antioxidants are a class of chemicals known for fighting cancer and other ailments. Antioxidants also help blood vessels expand and regulate the flow of blood. Vitamin C is one type of antioxidant. Other antioxidants include vitamin E, beta-carotene, and selenium.

Eating foods rich in antioxidants can help preserve your telomeres and improve your health in other ways as well. A 2008 study published in the International Journal of Cancer discovered that women with low antioxidant intake had shorter telomeres and an increased risk of breast cancer.

Getting plenty of antioxidants in your diet is simple. Some antioxidant-rich foods include chocolate (the darker, the better), blueberries, red wine, tomatoes, and broccoli. I’m sure you have some of your own favorite antioxidant-rich foods, as well.

2. The top recommendation on my annual list of ways to improve your health is movement. (See here.) Regular exercise reduces stress, releases endorphins, improves brain function, and improves cardiovascular health. And it turns out, exercise also lengthens telomeres!
Last year, scientists from the University of California, San Francisco tested the relationship between exercise (along with other lifestyle changes) and telomere length. Participants who walked at a moderate pace for 30 minutes a day for six days each week lengthened their telomeres about 10%. Participants also improved their diet, reduced stress, and increased social support.
Please notice that participants did not need overly strenuous exercise to improve their health. Even yoga and gardening can count toward your daily movement requirements.

3. The next telomere enhancer on my list might surprise you, or maybe not. The sunshine vitamin, vitamin D, is associated with telomere length. Vitamin D inhibits cell proliferation (how fast your cells grow and divide).

A 2007 study published in the American Journal of Clinical Nutrition found a positive association between high vitamin D concentrations and longer telomeres. Although the study shows a correlation and not a direct cause and effect, we know vitamin D reduces cell division in white blood cells (the cells used in most telomere studies), so it may have a direct role in preserving telomeres.

The best way to get vitamin D is from the sun. Do what I do and go for a walk every day to get natural sunlight. People who live in areas that don’t get much sun in the winter can become deficient in vitamin D. In those cases, dietary supplements may be necessary.

How Long Are My Telomeres?

Measuring telomeres is a complicated process. Companies like SpectraCell and Life Length will charge a few thousand dollars for the test and require about five milliliters of blood. That’s about one teaspoon.

Tests like these are still relatively new, so their precision and usefulness in diagnostics are still being evaluated. If you are interested in getting your telomeres checked, talk to your doctor or go online to read more.

Here’s the bottom line, though: Research on the importance of telomere length keeps increasing. The good news is we now have scientific evidence showing how we can preserve and lengthen our telomeres. Reduce your stress, get plenty of sleep, exercise, and eat plenty of antioxidant-rich foods like leafy green vegetables and berries.

Follow the suggestions I’ve outlined here, and you’ll find yourself on your way to improving the quality of your life by increasing the length of your telomeres.

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Why No Oil? by Frederic Patenaude

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The special offers are subject to change at any time.

Why No Oil? by Frederic Patenaude

One of the most common questions that I get is: why don’t you recommend oil?
What about coconut oil? Or extra-virgin olive oil? Or flax seed oil?

Why I Don’t Recommend Any Oil, Including Olive or Coconut Oil

I follow the lead of excellent doctors and researchers such as Dr. Esselstyn, McDougall, Barnard, Campbell, Klaper, Goldhammer (and many others) in my stance against oil.

I don’t use any oil, including olive or coconut — and never eat any except in circumstances where I’m not in full control of the food that I’m eating.

Once you’ve experienced going oil-free, you don’t want to go back. The benefits of eliminating oil from the diet are numerous, and you will feel many of them immediately.

You’ll have more energy. Oil is 100% pure fat with no protein or carbohydrate, and very few other nutrients. Fat is twice as concentrated in calories as carbohydrates, containing nine calories per gram vs. four for carbohydrates. You’ll have more energy eliminating oil because you eliminate a concentrated source of calories. You will replace those calories with foods that give more energy, such as fruit, healthy starches, vegetables, and whole nuts and seeds or avocados.

Your mood will improve. Again, consuming liquid fat means consuming fewer carbohydrates and healthy sources of protein. Whole carbohydrates contribute positively to serotonin production.

Your digestion will improve. Oil makes digestion sluggish. Liquid fat takes a lot more time to digest than carbohydrates. On an oil-free diet, your digestion will be excellent! You will never feel too full or experience discomfort after a meal, even if it is big.

You’ll lose body fat. You might think that eating so many carbohydrates makes you fat. But in reality, it’s the combination of carbohydrates and fat that promotes fat gain. Carbohydrates are burned as energy whereas fat can be stored directly as body fat. If one consumes both carbohydrates and fat in significant quantities, the carbohydrates will be used as energy and the fats will be stored as body fat (as long as total calories exceed what the body needs). Liquid fat (oil) are the easiest types of calories for the body to store as body fat.

Your blood sugar will improve. I used to check my blood sugar every day. Eating fat and especially meat has always caused the greatest spike in blood sugar. That’s because a high-fat diet lowers insulin sensitivity. In fact, beef causes more insulin production than white sugar.

Why No Oil?

Here are some more reasons to avoid oil:

1) Oil is a refined product and the most concentrated source of calories available anywhere. One tablespoon of oil contains 120 calories of pure fat with almost no other nutrients. Refined sugar is only 50 calories per tablespoon.

A few splashes of olive oil here and there can quickly add up to hundreds of extra calories that you don’t need. Worst of all, those calories are missing all the fiber and essential nutrients and are empty.

Multiple studies have found that adding fat to food makes people over-consume calories without realizing it because fat has a very low satiety factor compared to carbohydrates or proteins. Many of these fascinating findings are described in the book “Salt, Sugar, Fat.”

Remember: it takes 24 olives to make 1 TBS of olive oil. I don’t know about you, but I’ve never once added 24 olives to a single serving of salad.

2) Vegetable oils contribute to inflammation. Omega 6 fats contribute to inflammation in the body while omega-3 fats reduce it. But most vegetable oils have a ratio that dramatically favor omega-6 fats. We should seek to a dietary ratio of no more than four times the omega 6s vs. 3. Olive oil contains over ten times the omega-6 as omega-3, and many other oils are worst.

3) Olive oil doesn’t lower LDL cholesterol, in fact, it increases it. It’s a myth to think that olive oil is “heart healthy.” Studies have only shown that it lowers LDL cholesterol when it replaces animal fats like butter. But to add olive oil (and other vegetable oils) to an otherwise healthy diet increases LDL levels. If you want to raise your LDL levels even faster, then eat some coconut oil. As Dr. Williams recently pointed out in an article published on Renegade Health, vegans tend to eat too much coconut oil, and it does raise their LDL levels. There’s a lot of hype around coconut oil, but in my opinion it’s just another good way to get to a heart attack faster. (For the lowdown on coconut oil, watch this video by Dr. Greger.) Note: whole coconuts are healthy. You can eat them.

4) Olive oil injures the inner lining of the arteries (called endothelium). A study conducted by Dr. Robert Vogel and published in the Journal of the American College of Cardiology showed that a meal containing olive oil caused severe constrictions in arteries, contributing to heart disease. Consuming olive oil reduced blood flow by 31% in this study. It’s worth noting that canola oil or salmon didn’t cause this problem (however, all vegetable oils are unhealthy to some degree).

What studies found was that the protective components of the Mediterranean diet appear to be fruits and vegetables and nuts, and NOT the olive oil. Greek people only got away with eating olive oil because they consumed a lot of fruits and vegetables. They also replaced animal fats like butter with olive oil. But olive oil in itself isn’t healthy. (Note: Greece currently has the highest obesity levels in Europe and has the highest per-capita consumption of olive oil).

5) Oils release toxic compounds when heated. Many oils become carcinogenic when heated. And yes, every type of oil can withstand a different level of heat. But don’t believe for a second that nothing is happening to your oil when you start heating it. Udo Erasmus, one of the world’s most well-known experts on fats, always recommended to never heat any fat. He said: “If health is what we want, water is the only oil appropriate for frying. We’re back to steaming, poaching, boiling, or pressure cooking our foods. Or, even better in most cases, eating them raw.”

What about essential fats?

It’s true, we need some fats for good health. But all whole foods contain them to a certain degree, and in the perfect omega 3/6 ratio.

What’s my favorite source of essential fats? Green vegetables. Although the percentage is low, it contains omega 3s in the perfect ratio.

Additional fats should come from whole foods such as nuts, seeds, avocados, etc. Those foods contain fiber, vitamins, minerals, protein, and so many other critical nutrients that are missing from liquid fat calories.

I only take two tablespoons of ground flax seeds every day. I have tested my Omega-3 levels using a blood test, and I’m getting optimal results. My theory is that removing oil in the diet improves the omega-3 ratio because there’s no omega-6 to compete with the omega 3s. The body can fully convert the small amount of fatty acids naturally found in every whole food, including vegetables. Including flax seeds and walnuts or hemp is a good idea.

How to Transition to an Oil-Free Diet

Now, does that mean you can never have a splash of olive oil? If you’re very active and burn a lot of calories, a bit of olive oil probably won’t hurt you. But it’s better to go without it. Try giving it up and you’ll notice that your taste for oil will disappear. If you crave something fatty, have whole nuts and seeds instead, or even some nut butter. Eat some avocado. And whole coconuts contain ALL of the benefits of the coconut. Coconut oil is just pure fat. What could be tastier than a fresh, young coconut?

When I make a batch of hummus, I only use some tahini, but I don’t add any oil. The traditional recipe for hummus doesn’t contain any oil. I stopped purchasing the tahini brands that contain oil (most of them).

When I eat a salad, I usually eat it plain or with a simple seasoning of balsamic vinegar and maybe nutritional yeast. But I don’t add olive oil to it. I might add some diced avocado.

When I make rice and beans, or marinara sauce, I don’t stir-fry the onion and garlic in olive oil. I dry-sautee the onions and garlic until a little brown and then deglaze it with vegetable broth. No oil.

My taste buds have adapted to this oil-free diet. I now enjoy my food more without oil. It takes about 60-90 days for a person used to a diet of 30+% fat to adjust to lower-fat diet. Then when the transition is over, you will start to dislike oil and enjoy the taste of real, unrefined foods without added liquid fat.
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5 Life-Changing Lectures (Advanced Study Weekend Review) by Frederic Patenaude

This was such great “eye opening” information I received in an email from Frederic that I am reposting it here to share with all of you.

Also, there are some great deals on Frederic’s health products, not to be missed and prices may change at any time, so check them out below.
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I attended the “Advanced Study Weekend” organized by Dr. John McDougall. He organizes this event twice a year and I have attended many times in the past. In my opinion, this is the best event organized anywhere in the world about health. The information is cutting-edge, free of hype and non-commercial in nature.

Here are my notes from this year’s event. I’m not going to review every single lecture, but instead focus on the ones that stood out for me.

Dr. McDougall on the New Dietary Guidelines

Dr. McDougall spent some time reviewing the latest USD guidelines for nutrition. He said that there were some wins but overall they obscure their recommendation using complicated language.
The guidelines are “guided” by industry. However, they are still a step forward if you read them carefully.

Even though they now removed the limit on cholesterol, they also write that one should make efforts to limit cholesterol. Go figure…

The reason many studies show that eating cholesterol has no effect on blood cholesterol is because of the design of the studies. When someone already eats a diet with over 400 mg of cholesterol, absorption is blocked for more. That’s why eggs show no effect on cholesterol in a diet that is already rich in animal products.

However, eggs will raise cholesterol levels in vegetarians.

T. Colin Campbell, PhD

Colin Campbell is the co-author of the China Study but also a relentless researcher. He was sitting just in front of me during the weekend, and I was amazed at his vitality at age 82. His conference was one of the most enlightening ones from the weekend.

The Supremacy of Protein – 200 Years – Has Anything Changed?
Dr. Campbell went through the history of protein from its discovery in the 1840s. Here are some highlights:

Studies were done in the 1870s established protein requirements to 52 grams a day but 120g/day was recommended instead.

As early as 1908 the overconsumption of protein was associated with cancer
Chittenden in 1905 discovered that physical endurance and strength increased on a low-protein, plant-based diet.

It’s the animal protein in the diet that causes heart disease, not just the saturated fat or cholesterol itself.

In the China Study, there was a 200X variation in rates of different cancers between the counties. It related to blood cholesterol levels. In China, the range was as low as 90 up to 170.
They thought that cholesterol was low enough in China, so why the increase in cancer at higher levels?

Because blood cholesterol levels was a result of animal protein consumption. It wasn’t the cholesterol itself, but the protein. Because animal protein raised cholesterol level, they could make the connection.

In animal studies, more animal protein promotes cancer growth. But you can consume as much plant protein as you want, doesn’t matter, because it’s different protein. It’s a whole food — it’s the full package.

Epidemiological studies done on different low-fat vs. high fat diets today are a mirage. They consider things like fiber, fat, etc. But NO large-scale study has ever been done on the type of diet we recommend, like the Ornish diet. A whole foods plant-based diet works not for one disease but every disease.

All the studies done compare 30% fat to 60% fat. Even from 20% to 60% there’s not much difference. It’s like comparing smokers with two packs or three packs a day. There are no studies done on the food that we recommend: whole foods, 100% plant-based, no oil.

Dr. Caldwell Esselstyn: Treating the Cause to Prevent and Reverse Heart Disease

Another superstar speaker. He’s also 82 years old. He gave his usual lecture on becoming “heart attack-proof” with a few new twists. Here are a few highlights:

How do we get heart disease? It starts with inflammation of the endothelial cells lining the walls of our arteries. Cholesterol gets stuck there and goes under the lining. It gets oxidized, and the body tries to get rid of it. Progressively, plaque forms, and its content oozes out. This activates a clotting factor… we get a clot, and BOOM, a heart attack.

You can get heart-attack-proof for life in just three weeks. You have to change your chemistry and make sure nothing in your blood gets sticky.

Nitric oxide, discovered in 1980-1998 (and for which a Nobel Prize was awarded), is key. It’s a strong vessel dilator and prevents arteries from becoming thick.

A single meal at McDonalds can injure your endothelial cells and prevent artery dilation for several hours.

Caffeine in coffee injures the endothelial cells (but not in tea), as do olive, soybean and palm oils.

To improve nitric oxide function, cardiac patients should eat greens SIX TIMES a day! About fist-sized (once cooked), with balsamic vinegar, cooked for 4-5 minutes. For optimal results, no smoothies. Eat and chew your greens.

Never before in Medicine have we had something as powerful as a toolbox as we have with plant-based diet

Why Lunch Matters: Promotion and Prescribing – Adriane Fugh-Berman, MD

This lecture was not about lunch! It was about the marketing techniques used by pharmaceutical companies to promote their products. It was super enlightening! It focused on the pharmaceutical reps marketing to doctors directly.

(The “lunch” part of it comes from the fact that often these reps pay lunch or other small gifts to doctors. Doctors don’t feel it’s a gift, but they feel obligated to reciprocate. They discovered that small gifts work better than big ones!).

It will be tough to summarize the lecture, but I’ll give you a few highlights:

Pharmaceutical reps make 150-300K a year and provide a 13X return on investments to the company. They only work on three doctors!

Physicians are smart and naive, and more more susceptible to financial scams and manipulation from marketing techniques. Doctors believe that they haven’t been bought off, even when they have.

One fourth of doctors in the US doesn’t see reps from pharmaceutical company. Find a doctor who doesn’t.

Marketing of drugs starts seven years before they are on the marketing. It’s illegal to promote a drug before it’s approved but instead, they market a disease with a “disease awareness campaign.”
Many diseases have changed names or benign conditions have been redefined by pharmaceutical companies in preparation for a new drug, or a rebranding of an old drug.

Examples:

Pfizer renamed “impotence” “erectile dysfunction” to remove the stigma associated with the condition and prepare for the release of their drug.

Heartburn used to be a simple condition, and the advice was “don’t eat so much, don’t drink and take TUMS.” It’s been rebranded as “GERD” with drugs you need to take every day for the rest of your life.
Drugs are often renamed. When the Prozac patent came close to expiration, the same drug was rebranded as Sarafem.

Menopause has been turned from a normal life event to a medical condition. We promote hormone therapy even when menopause is not a disease.

For men, “Low testosterone” is the latest of those “new conditions.”

More info at http://www.PharmedOut.org

Dr. Milton Mills: Are Humans Designed to Eat Meat?

This was a fascinating lectures. When we hear that humans are “natural carnivores,” or even “omnivores,” we wonder what part of it is true.

Dr. Mills went through a detailed analysis of exactly what the differences are between true carnivores and plant eaters and proved that humans can’t be even part-time carnivores.

Here are a few highlights:

Carnivores are animals optimized for predation. They expend little effort to catch their food. They seek weak, diseased and defective animals because they are easier to catch.

Herbivores seek lush, verdant and beautiful food. Humans are trying to be carnivores with a herbivore mentality (we seek healthy meat). This beauty paradigm creates species destruction.

Hunting doesn’t add up regarding energy deficit for humans. We expend more energy hunting for meat than we get in calories. True carnivores only need to eat every 7-10 days and can eat up to 20-30% of their body weight in one meal.

Humans are designed for foraging and walking very long distances at a low energy cost. We’re the only animal efficiently designed for walking.

We’re not designed to run fast. We can run fast enough to escape insects and bees. We’re not fast enough to outrun any animal.

Hunter-Gatherers who outrun their prey expend more energy hunting than they get from the meat. they obtain most of their calories from plant foods. We can’t even eat enough in one meal to replace the energy expanded from just ONE hunt. Carnivores get enough to eat for a week.

Richard Oppenlander: Food Choices and Sustainability

Normally the lectures focus on human health, but this time Dr. McDougall had two lectures on environmental issues as they relate to food. Richard Oppenlander’s lecture was very enlightening about this very important topic that’s so misunderstood and abused.

We are 7.4 billion people on the planet but over 70 billion farm animals. This is unsustainable. Global warming is just one component of global depletion.

We can’t eliminate fossil fuels now, but we can change the food we eat. All animal food production systems are unsustainable.

It’s close to 51% of all greenhouse gas emissions that come from animal agriculture.

Climate change could be irreversible by 2017.

We need to change the words we use. Words like CSA, farm to table, traceable, local, organic, grass-fed, cage-free, Paleo, “humane”, real food, sustainable seafood… are all terribly misleading.

The “real food” movement is flawed. A vegan bar is considered processed and not “real” food, but fish and meat is considered “real food.

The movement to eat “less meat” is also flawed. It shifts the focus to seafood, which causes huge problems.

Every country in the world lacking fresh water is struggling but giving water to livestock.

In California, 60-70% of all the water goes to livestock. We’re told to watch our water consumption in the shower which might save 2-3 gallons of water, when not eating meat saves 2000 gallons of water a day.

If you love fish don’t eat it. The most important cause of coral death is overfishing.

The problem is not overfishing. The problem is fishing. We catch fish to feed farm fish, so even farmed salmon is not sustainable.

None of the environmental organizations say anything about eating meat, yet they keep throwing the word “sustainable” without defining what it means.

Michael Greger, M.D.

Dr. Michael Greger gave one of the best lectures of the weekend, but I’m not going to summarize it because you can download many of the lectures on his website for free.

Frederic Patenaude

Frederic Patenaude has been an important influence in the raw food and natural health movement since he started writing and publishing in 1998, first by being the editor of Just Eat an Apple magazine. He is the author of over 20 books, including The Raw Secrets, the Sunfood Cuisine and Raw Food Controversies. Since 2013 he’s been the Editor-in-Chief of Renegade Health.

Frederic loves to relentlessly debunk nutritional myths. He advocates a low-fat, plant-based diet and has had over 10 years of experience with raw vegan diets. He lives in Montreal, Canada.
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The program ”One Year of Raw Foods” features complete menu planners for every day of the year, and more resources to make this diet work.

This program features exactly what to eat, day by day, based on seasonal ingredients (no mangoes in January!), and a complete shopping list to help with your errands.

Check it out here as it is a great offer with lots of free extras!
http://www.1shoppingcart.com/app/?Clk=4900803
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I want to let you know that Frederic’s book, “How to Eat Well for Under $100 a Month on a Plant-Based Diet” with the companion book is available now for $29.95 instead of the usual price of $47.

How to Eat Well for Under $100
http://www.1shoppingcart.com/app/?Clk=4900783

Coupon: MINDY100
$29.95 instead of $47

Other great deals on products offered by Frederic to my readers, are available for a limited time, so don’t delay:

Starter Kit
http://www.1shoppingcart.com/app/?Clk=3923008
Coupon: MINDYGOLDISSTARTER for 25% off
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Healthy Salad Dressings is available for $7 instead of $19.95
http://www.1shoppingcart.com/app/?Clk=4847273
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How to Heal and Prevent Dental Disasters
This program has been created by OraMedia and is the only
course I have discovered that tells you exactly how to avoid
dental problems for the rest of your life.

Normally, the program costs $47.
The price is $30 if you use coupon code: MINDYDENTAL

Take control of your dental health and avoid thousands of
dollars in unnecessary treatments by going to:

http://www.1shoppingcart.com/app/?af=1115741

Make sure to use coupon code: MINDYDENTAL

Leave a comment »

Why No Oil, Even Olive Oil? by Frederic Patenaude

My friend, Frederic, has offered my readers some great deals on his products that will be offered for a limited time. Please don’t delay! Check them out below this article.

Why No Oil, Even Olive Oil by Frederic Patenaude

Here’s a quick summary of the reasons why you should do your best to avoid all vegetable oils (as well as other refined fats). I’ll focus on olive oil because that’s where the source of the confusion comes from, but most of these points apply to most other oils as well.

One teaspoon of olive oil on a salad once in a while won’t hurt, but the regular habit of using oil can be very negative for health. Why?

1) Oil is a refined product and the most concentrated source of calories available anywhere. One tablespoon of oil contains 120 calories of pure fat with almost no other nutrients. Refined sugar is only 50 calories per tablespoon.

The fat you eat is the fat you wear, and a few splashes of olive oil here and there can quickly add up to hundreds of extra calories that you don’t need.

Worst of all, those calories are missing all the fiber and essential nutrients and are empty.

It’s been found in multiple studies that adding fat to food makes people over-consume calories without realizing it, because fat has a very low satiety factor compared to carbohydrates or proteins.

Remember: it takes 24 olives to make 1 TBS of olive oil. I don’t know about you, but I’ve never once added 24 olives to a single serving of salad.

2) Excessive fat consumption lowers insulin sensitivity. The higher in fat your diet is, the least effective your insulin becomes. If you combine a high fat diet with a high sugar intake, you have a recipe for disaster that will lead to many health problems.

3) Vegetable oils contribute to inflammation. Omega 6 fats contribute to inflammation in the body, while omega 3 fats reduce it. But most vegetable oils have a ratio that dramatically favor omega 6 fats. We should seek to a dietary ratio of no more than 4 times the omega 6s vs. 3. Olive oil contains over ten times the omega 6 as omega 3, and many other oils are worst.

4) Olive oil doesn’t lower LDL cholesterol. It’s a myth to think that olive oil is “heart healthy.” Studies have only shown that it lowers LDL cholesterol when it replaces animal fats like butter. But to add olive oil (and other vegetable oils) to an otherwise healthy diet actually increases LDL levels.

5) Olive oil injures the inner lining of the arteries (called endothelium). A study conducted by Dr. Robert Vogel and published in the Journal of the American College of Cardiology showed that a meal containing olive oil caused severe constrictions in arteries, contributing to heart disease. Blood flow was reduced by 31% in this study. It’s worth noting that canola oil or salmon didn’t cause this problem (however, all vegetable oils are unhealthy to some degree).

What this study found was that the protective components of the Mediterranean diet appear to be fruits and vegetables, and NOT the olive oil. Greek people only got away with eating olive oil because they consumed a lot of fruits and vegetables. They also replaced animal fats like butter with olive oil. But olive oil in itself isn’t healthy.

6) Oils release toxic compounds when heated. Many oils become carcinogenic when heated. And yes, every type of oil can withstand a different level of heart. But don’t believe for a second that nothing is happening to your oil when you start heating it. Udo Erasmus, one of the world’s most well-known experts on fats, always recommended to never heat any fat. He said: “If health is what we want, water is the only oil appropriate for frying. We’re back to steaming, poaching, boiling, or pressure cooking our foods. Or, even better in most cases, eating them raw.”

What about essential fats?

It’s true, we need some fats for good health. But all whole foods contain them to a certain degree, and in the perfect omega 3/6 ratio. Additional fats should come from whole foods such as: nuts, seeds, avocados, etc. Those foods can be consumed in smaller quantities and people who want faster results should avoid them completely.

Should you believe what I say about olive oil and other vegetable oils?

Here’s a partial list of doctors that agree with this no-oil approach:

T. Colin Campbell? – Dr. John McDougall? – Dr. Douglas Graham? – Dr. Caldwell Esselstyn? – Dr. Neal Barnard? – Dr. Joel Fuhrman? – Dr. Michael Klaper

I could list even more, but if you want more information, you can start
there.

If you’re very active and burn a lot of calories, a bit of olive oil won’t hurt you. But try giving it up and you’ll notice that your taste for oil will disappear. If you crave something fatty, have a whole food like a bit of nut butter, for example.

Ditch the oil and your taste buds will adapt! You’ll eventually find it strange to add oil to a salad, for example…

But always remember to enjoy your food!

Frederic

Products on Sale:

The deals from my friend, Frederic Patenaude, for his health products are still available, so check them out before the discounts are removed – which could be at any time, without notice!
Remember to use the coupon code for those products where indicated to get the discounts.

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Healthy Salad Dressings is available for $7 instead of $19.95

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Company Review: Farmhouse Culture – Fine Fermented Foods

Farmhouse Culture Raw, Organic and Fresh refrigerated fermented Krauts and Kimchis in business since 2009

Tagline from their website: “We make the best darn kraut on the planet by infusing regional organic ingredients with wildly imaginative flavor profile.”

At the Natural Product Expo in Anaheim, CA I always find great new products to share with my readers and this company is definitely one of them. There are so many things to see and there is not enough time to see it all. I am glad I found this one. I love sauerkraut/fermented foods because it is yummy and also is great for your “gut” health. Our intestinal flora needs to be continually renewed and cultured food is a way to do it right! I would rather eat food then take a pill. It also helps if you are dealing with any issues of gluten/celiac (which we probably all have, even if we do not get tested) because it has to do with inflammation in the colon and high quality fermented foods help a lot!

When I tasted the krauts from Farmhouse Culture, I wanted more. They are so good and the flavors are so unique. Even more then that, is their packaging. It is not in a jar, as with most companies, they actually use a pouch that does not leach harmful chemicals (no BPA’s, PVC plasticizers or phthalates). It is commonly used in Europe and this company is the first to use it. What makes it special is the patented Ferment-O-Vent which releases the buildup of pressure without harmful bacteria entering and allows the healthful micro-organisms room to grow. Also, the pouch gas a lower carbon footprint and takes less energy to produce and transport then glass.

My Review

Overall impression: Love the colorful packaging/stand-up pouches with the peek-a-boo windows to see what is inside. All the products are great! It depends on your taste buds and how much “heat” you can handle whether you would try/like the spicier krauts and kimchi. I live the unique flavors/ingredients used as it perks up/excites your palate!

Krauts

1- Garlic Dill Pickle

This is my all time favorite! #1 for me! It reminds me of Gus Pickles, a company on the Lower East Side of NY where I used to go as a child with my Dad and siblings to get fresh pickles out of the barrels. This is better because it is organic, too. It is so good, I could eat the whole bag. I also love dill and the flavor is great! This is another really good one if you do not want a spicy kraut.

2- Ginger Beet

This is my 2nd favorite! I love the color of this product. It is also high in Vitamin C. Be careful because it may stain you since it has the red color from the beets. Since it is fermented, it actually smells like cooked beets. It also has ginger, which is warming to the body and has medicinal benefits. This flavor is very good and it not too strong for me to handle like the chili and jalepeño in the other products.

3- Classic Caraway

This is my 3rd favorite! This is really good with only a few ingredients. It is simply delicious. For those of you who do not want a spicy sauerkraut, this is a great option. They carry it in a larger pouch, 22 oz size, as it is probably one of the most popular and perhaps was their first product sold.

4- Horseradish Leek

This is my 4th favorite! High in Vitamin C and A. I am familiar with horseradish, as I eat it on Passover, called “marror” or bitter herbs. I like this flavor and it does not taste bitter to me. It has a slight “bite” and not overly strong where I can not eat it.

5- Smoked Jalapeño

This is my 5th favorite! High in Vitamin C. It has daikon radish which is a very good food for the body. It is known to “cut the fat” when eating fatty/oily animal foods – you would grate it finely and eat with your meal. It is also used medicinally – the greens are dried for a hip bath for feminine issues, the radish is also sun-dried and used in cooking. This flavor was spicy for me – hot! It is tasty and flavorful and has a nice crunch. After a short while I got used to it and wasn’t too hot for me.

Kimchi

Spicy Wakame Ginger

This is my 6th favorite! it is high in Vitamin C. It has wakame seaweed which is used in Japanese culture, mostly in miso soup and helps get rid of heavy metal toxicity in the body and high in minerals. It also has ginger which is warming and medicinal to the body. This one was Very Hot for me! The chili powder is more powerful in the heat index then is jalepeño, in my opinion. It is super intense and still is good. The way I can handle it, is by eating a little hit at a time.

Farmhouse Culture - Fine Fermented Foods

Farmhouse Culture – Fine Fermented Foods

Farmhouse Culture - Raw, Organic  Krauts and Kimchi

Farmhouse Culture – Raw, Organic Krauts and Kimchi

To check out more about this great company, their awesome products and where to buy them, go to: http://www.farmhouseculture.com

Also check out my youtube channel for a video review of all these products that I do a tasting of: http://www.youtube.com/TheRawsomeVeganGal

Disclaimer: I was not sponsored to write this, but I did receive a sample of the product(s). These are strictly my opinions. I only review products that I, myself would use and purchase.

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