Monday, April 30, 2012

Your Body Cannot Function Without Cholesterol

Cholesterol: Among The Most Vital Lipids The Body Produces

by Michael McEvoy 08/01/2012 5:57pm | 2 comments
red blood cells renjith krishnan
photo: renjith krishnan
Cholesterol is among the most vital, if not the most vital lipids inside of the human body. Its denigration by conventional mainstream dogma over the past several decades defies the actual science that flies in the face of cholesterol's debased reputation. Not only is there no such thing whatsoever as "good" and "bad" cholesterol, both LDL (the so called "bad) and HDL (the so called "good") cholesterol are not even cholesterol, they are lipoproteins, transport mechanisms for cholesterol. Efforts to reduce the body's production of cholesterol and its adjacent lipoproteins, whether through medical intervention, or through nutritional intervention, may have very serious repercussions for one's health.
The overwhelming majority of cholesterol in the blood is manufactured by the liver and is not derived from dietary sources of cholesterol.


They are the lipoproteins that deliver cholesterol to and from the tissues. LDL carries cholesterol out to the different parts of the body, HDL removes cholesterol from the tissues and brings it back to the liver. This is the flow. Neither are good nor bad, they are both essential and normal biological constituents.

Your Body Cannot Function Without Cholesterol

Among cholesterol's most essential functions, is its presence in all of the trillions of cell membranes of the body. What is it doing there? It is one of the primary structural components of the membrane of a cell. Without adequate cholesterol, cells will break apart due to a lack of integrity.
In addition to this, all of the steroidal hormones of the body are synthesized from cholesterol. This includes cortisol and corticosteroids, DHEA, the estrogens, testosterone, progesterone, aldosterone, and the master steroidal hormone, pregnenolone. Cholesterol is the precursor to all of these hormones. It is no surprise that some of the many symptoms associated with taking cholesterol-lowering medications are: fatigue, muscle wasting, loss of sex drive and adrenal fatigue.
In addition to this, it is the circulating LDL particles (the so called "bad" cholesterol) that are what deliver cholesterol to the hormone receptor sites of cells.

Cholesterol & Digestion

Cholesterol is the raw material for bile. Bile is an essential water-based substance made by the liver that is necessary for the digestion of fats, fat-soluble vitamins such as A, D, E, K and carotenoids. In addition to this, bile contains conjugated toxins such as the environmental chemicals and toxic metals such as mercury and lead that have been filtered by the liver. Bile is produced as the end result of phase 1 and 2 liver detoxification. Inadequate cholesterol production by the liver and inadequate bile production is indicative of a toxic, over-burdened liver, and an over-all high toxic body burden.
A deficiency in bile will necessarily result in poor assimilation of fat and fat soluble vitamins. In addition to this, bile salts have the responsibility of alkalizing the hydrochloric acid and bolus (partially digested and acidified food) that enters into the duodenum from the stomach. In many instances, a bile insufficiency can produce many symptoms associated with acid reflux, GERD and acid indigestion.
Inadequate levels of bile can damage the normal digestive functions of the body and can prevent the body from detoxifying the thousands of environmental toxins that are often found in high amounts in the average person's body.

Cholesterol & Immune Function

Among its many primary roles in the body, cholesterol in the tissues is a powerful anabolic lipid, effectively preventing the formation of harmful and destructive free radicals generated when certain immune cell-produced conjugated fatty acids (such as leukotriene) are produced through catalytic mechanisms.
Leukotrienes are among the most virulent and pathological fatty acids that are generated by immune cells. They are produced via the 5-LOX (lipoxygenase) pathway, via arachadonic acid. It is critical to point out that leukotrienes are a primary factor in creating inflammatory processes. Adequate levels of cholesterol is a powerful anti-inflammatory, effectively neutralizing the catalytic conversions of arachadonic acid before the formation of pro-inflammatory lipids such as leukotrienes and certain prostaglandins.
Cholesterol's powerful anti-inflammatory capabilities is the strongest evidence to demonstrate cholesterol's vital role in regulating inflammatory diseases such as cardiovascular disease, asthma, autoimmune diseases, and all others. Cholesterol puts out the fires of inflammation. Cholesterol is NOT the cause of inflammation, it is the response TO inflammation!

The Conventional View Of Cholesterol Is Dangerously Incorrect

Heart disease is found among people with high, low, and normal total serum cholesterol! Surprise! Elevations in LDL and total cholesterol values is indicative of the body's need for more of it. Remember that it is LDL that sends cholesterol out to the various locations in the body so that cholesterol can perform its many critical functions. Rather than attempting to lower or inhibit cholesterol values, investigating why cholesterol is elevated is of greater importance. Because it is this investigation that leads to deeper inquiries into the body's functionality, such as:
  • Digestion & bile synthesis
  • Immune regulation
  • Detoxification
  • Hormone synthesis
  • Cell membrane formation & integrity
Conventional medicine and conventional nutrition is by nature allopathic, only addressing the level of the symptom, and failing to address causation or the many potential layers of dysfunction, which when investigated can reveal the breakdown of normal physiological homeostasis.
Michael McEvoy has a private nutritional consulting practice. He works with clients nationally and internationally. Please contact him for more information regarding his nutritional consulting services and programs.

Smith, LL, 1991:
'Research In Physiopathology As Basis Of Guided Chemotherapy', Revici, MD
'Cholesterol, Friend Or Foe?', Natasha Campbell McBride, MD
'The Cholesterol Myths', Uffe Ravnskov, MD, PhD

Four Great Paleo Videos

Why Weight Loss Surgery is Not the Solution

Why Weight Loss Surgery is Not the Solution

Weight loss surgery is hot. A lot of people are starting to see it as the only effective treatment we have for obesity. That’s just insane.
Here are some slides from a lecture at the obesity conference last weekend. The slide above shows the magnitude of the obesity problem. Bariatric (weight loss) surgery will hopefully never have to be used on more than a small minority of obese patients.
Why not operate on everyone? Here’s why:

Removing healthy organs

Here’s the three most common surgical procedures today. All of them are about stopping the normal function of the digestive system. The more effective surgeries (like Gastric Bypass) actually remove healthy organs from their normal function.
We live in a sick world when we need to surgically adapt our bodies to our industrial processed food.


The bigger the surgery the more effective, with a higher percentage of EWL (Excess Weight Loss). But the risk of compications increase too.
What kind of complications? Here’s one list:

Vitamin deficiencies are common after weight loss surgery, but here they don’t tell us how common. I love how it’s instead claimed that “Vitamin/Protein malnutrition is a result of non-compliance with vitamin recommendations and food sources”. Really?
Another explanation could be that vitamin / protein malnutrition is a result of removing or disconnecting the organs that absorb vitamins and protein. But of course then people couldn’t just blame the fat patient.

Bottom line

Why isn’t weight loss surgery the solution to the obesity epidemic? There’s a simple answer:
Removing healthy organs is not the solution to unhealthy processed food.

Sunday, April 29, 2012

Health blogger threatened with jail time for advocating Paleo diet that cured his diabetes

Health blogger threatened with jail time for advocating Paleo diet that cured his diabetes

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(NaturalNews) Internet free speech is under assault in America, and a dangerous new trend has surfaced that threatens to throw nutritional bloggers in jail for advocating healthy diets on their blogs or websites. As you read this, a blogger who wrote about using the Paleo diet to overcome diabetes is being threatened with jail time in North Carolina, where the state Board of Dietetics / Nutrition claims his nutritional advocacy is equivalent to the crime of "practicing nutrition without a license."

His name is Steve Cooksey, and his website is

He's being targeted by state "dieticians" (which is another word for "nutritional moron" as you'll see below) who say that Chapter 90, Article 25 of the North Carolina General Statutes makes it a misdemeanor to "practice dietetics or nutrition." His website's advocating of the Paleo diet for individuals who have health challenges is, they claim, a violation of law.

So they've threatened him with arrest if he does not take down his website... or at the very least stop advocating the Paleo diet to readers.

Criminalizing health advice

But wait a second. People give nutritional advice on their websites all the time. Millions of websites and blogs, in fact, currently offer advice on fitness, nutrition, disease prevention, natural remedies and more. Are all those people now criminals if they live in North Carolina?

And even worse, could this censorship insanity spread to other states? Might such censorship be pursued at a federal level?

Truth is, such an effort has already taken place. I don't recall who was behind it, but nearly a decade ago, several U.S. Senators got together and tried to push a bill that would make it a federal crime to offer health advice on the internet. That effort failed, and we never heard anything more about it. But now that the U.S. government has crossed what I call the "threshold of criminality" and has devolved into a police state gang of total thugs (TSA, anyway?), it's not hard to imagine these people trying to bring back their loony ideas of criminalizing health advice on the web.

The point behind all this, of course, would be to monopolize information while silencing those who freely share the truth about natural cures, vitamin D, cancer prevention and so on. The truth about nutrition quite obviously threatens the power and profits of the pharmaceutical industry -- an industry that thrives on nutritional ignorance and highly deceptive marketing of its poisons to the uninformed masses. Merck, in fact, was just fined $321 million for criminal violations in the illegal marketing of Vioxx (

In North Carolina, monopolistic thuggery and oppression of Free Speech is making the state look pretty ugly from a liberty perspective. As reported in the Carolina Journal: (

"Unless Cooksey completely rewrites his 3-year-old blog, he could be sued by the licensing board. If he loses the lawsuit and refuses to take down the blog, he could face up to 120 days in jail. The board’s director says Cooksey has a First Amendment right to blog

Learn more:

Dieticians Conflict of Interest

Saturday, April 28, 2012

The Statin Scam

                                                               The Statin Scam

by by Dwight C. Lundell M.D.

For 25 years as a thoracic surgeon, my life was passionately dedicated to treating heart disease; I gave many thousands of patients a second chance at life.

Then a few years ago I made the most difficult decision of my medical career. I left the surgery that I loved to have the freedom necessary to speak the truth about heart disease, inflammation, statin medications, and the current methods of treating heart disease.

It was an exciting time to be a young cardiac surgeon in the eighties. A new surgical technique, coronary bypass, was the only effective treatment for people afflicted with severe coronary artery disease. Our ability to save lives increased and the risks of surgery decreased as techniques and technology improved.

Desperately sick and diseased patients could be restored and rehabilitated with relatively low risk, it was an exciting challenge. During my career as a surgeon I performed over 5000 coronary bypass operations.
The consensus at that time was that elevated cholesterol in the blood caused a gradual deposition of cholesterol in the channel of the blood vessel. We had two obvious treatment choices; lower the levels of cholesterol in the blood or do an operation to detour the blood around the accumulated plaque in the artery thus restoring blood flow and function to the heart muscle.

Other than looking at more effective ways to lower blood cholesterol, there was relatively little research going on as to what was causing the plaque. The medical community had settled on the idea that it was as simple as controlling saturated fat and cholesterol.

Statin drugs, the ones your Doctor insists that you take if your cholesterol is slightly elevated and Bernie Madoff ( the now infamous financial fraudster ) have both left in their wake many innocent victims, and many sincere but misled supporters. Both are huge frauds perpetrated on the unsuspecting.

Mr. Madoff, over 30 years swindled people out of about $50 billion. Statins have a worldwide market of over $30 billion annually and have had for many years. In addition, the testing for and treating elevated cholesterol costs about $100 billion annually with no noticeable benefit to the victims, I mean patients.

I'm not sure if Mr. Madoff intended to swindle when he started out, but reading the reports it seems things got out of hand and he had to continue to tell a false story in order to keep the money flowing into his coffers to support his and his supporters' lavish lifestyles, and perpetuate the fraud.

I'm not sure that the statin makers intended to swindle in the beginning but they also were not about to give up on a $30 billion annual market easily. There are many sincere, well intentioned and deeply convinced physicians that will continue to support the theory that dietary cholesterol and saturated fats cause heart disease
They will continue to believe that cholesterol lowering medications will successfully treat and prevent heart disease in spite of the fact that a study published in The American Heart Journal ( January 2009 ) analyzing 137,000 patients admitted to hospitals in the United States with a heart attack demonstrated that almost 75% had "normal" cholesterol levels.

This fact continued to bother me during my surgical career. The idea that a normal substance, namely cholesterol, would cause heart disease never resonated with me. I would see patients coming back for second coronary bypass operations a few years after their first, having had normal cholesterol levels the entire time. In the operating room I had made the observation that there seemed to be inflammation around the coronary arteries that I was bypassing.

Through brilliant and massive marketing the makers of statin drugs have skillfully influenced science and controlled public policy so that prescribing statin drugs has become the standard of care. Anyone questioning or disagreeing with these policies is labeled as a heretic, disregarded and ridiculed.

The U.S. Food and Drug Administration ( FDA ), The National Cholesterol Education Program, The American Heart Association and many academic centers are led and influenced by physicians who receive direct or indirect benefit from the makers of statin drugs.

Their influence is so pervasive that recently the FDA approved Crestor®, a statin, to treat patients with normal cholesterol. Some of these academics have called for treating children with statin drugs. Marketing has truly triumphed over medicine.

Treating or attempting to prevent heart disease with statin drugs is dangerous and fraudulent for two reasons:

1.) Serious, deadly and disabling side effects which are largely ignored by the medical profession and suppressed by the statin makers. These side effects have been brilliantly documented by Dr. Duane Graveline and other brave doctors who dare to speak out against the official religion of cholesterol and saturated fat.

2.) Continued focus on this ineffective treatment diverts attention from truly understanding and controlling heart disease, and gives patients a false sense of security that prevents them from making the lifestyle changes that would truly prevent and reverse heart disease.

Consider also the following:
1.) Statins have not been proven to help any woman of any age!
2.) Statins have not been proven to help anyone over the age of 65!
3.) The only group of patients who may, and I emphasize "may" get any benefit, are middle aged men who have had a previous heart attack.

It is amazing to see all the medical literature that is funded by the statin makers and delivered to doctors' offices by enthusiastic young drug reps that purport to prove that statins are beneficial.

The very best statistical manipulation shows that one must treat at least 10 people for several years for 1 to have possible benefit. I'll bet that when your doctor told you to take statins you were not told that under the most favorable statistical slant on the data there is only 1 chance in 10 that you will benefit.

The much publicized JUPITER study which led the FDA to approve Crestor® for people with normal cholesterol showed that treating 100 people for 3 years with Crestor® "may" have prevented one heart attack.

Yet the approval was granted and millions of people were exposed to the risks of statins with no possible benefit except to the maker of Crestor®. Do you think the process is pure and clean and free of improper influence?

Just as a point of reference, if I had treated 100 people with the correct antibiotic for an infection 99 would have been cured. This is why I call statin treatment a scam that is bigger and more harmful than anything Bernie Madoff pulled off, at least his victims only lost money, not their health.

In spite of being Chief of Staff and Chief of Surgery at a large specialty heart hospital I found that I could not change Medicine no matter how much I preached and pleaded, no matter how much scientific evidence I gathered that cholesterol was not a problem and that treating cholesterol with medications was counter productive.

So I made that difficult decision and left my successful surgical practice in order to have the freedom to speak, write and teach the truth about heart disease. I wrote a book The Cure for Heart Disease, which explains that the real cause of heart disease is low grade inflammation. For without inflammation cholesterol would never accumulate in the wall of the blood vessel and cause plaque with its eventual consequence of heart attack and death.

Dwight C. Lundell M.D.
Chief Medical Consultant, Asantae Inc.
Chief Medical Consultant at

Dr. Lundell's experience in Cardiovascular & Thoracic Surgery over the last 25 years includes certification by the American Board of Surgery, the American Board of Thoracic Surgery, and the Society of Thoracic Surgeons.
Dr. Lundell was a pioneer in off-pump coronary artery bypass or "beating heart" surgery reducing surgical complications and recovery times.
He has served as Chief resident at the University of Arizona and Yale University Hospitals and later served as Chief of Staff and Chief of Surgery.
He was one of the founding partners of the Lutheran Heart Hospital which became the second largest Heart hospital in the U.S.

January, 2011

50 Fat Loss Tips

Friday, April 27, 2012

12 Reasons To Avoid GMOs

1. GMOs are grown with toxic chemicals and resulting pesticide residues are known to be harmful to human health.
2. Research has shown that laboratory mammals fed GMOs suffer adverse effects that include damage to kidneys, liver, adrenal glands, spleen, and heart. Additionally, their immune systems were compromised and in some cases brain size was reduced.
Environmental harms.
3. GMO crops require huge amounts of chemicals that are harmful to soil, water, the atmosphere, and creatures. Although they are promoted as a technology to reduce pesticide usage, GM crops in the U.S. used greater than 26 percent more pesticides per acre in 2008 than non-GMO crops, based on U.S. Department of Agriculture (USDA) data.
4. GMOs are actually increasing the need for stronger and more poisonous pesticides. For example, one agrochemical company is awaiting USDA approval of corn and soybeans resistant to 2, 4-D, a chemical related to Agent Orange.
5. GMOs are causing a growing epidemic of “superweeds.” These massive weeds have evolved a resistance to glyphosate, a chemical used on GM crops. Stronger toxic chemicals and soil-eroding tillage operations are required in order to eliminate superweeds.
6. GMOs contribute to global warming: GM crops require synthetic nitrogen fertilizers, which are responsible for approximately 60 percent of total emissions of nitrous oxide (a greenhouse gas nearly 300 times more potent than CO2). GM crops use high amounts of fossil fuels through the production of synthetic nitrogen fertilizers.
7. GMO practices contaminate our organic and local food systems. A report titled, Gone to Seed, found that 50 percent or more of non-GMO corn, canola, and soybean seed have been contaminated with GM genes.
8. Beneficial insects can be harmed. A Cornell University study showed that monarch butterflies suffered higher mortality rates when consuming milkweed leaves dusted with the Bt toxin associated with GM crops. And recently, pesticides called neonicotinoids have been blamed for the collapsing bee populations.
Harms to social and human rights.
9. GMOs are promoted as way to feed the world and mitigate hunger; however, numerous studies demonstrate that the GM crops do not produce higher yields as claimed. As one example, a USDA publication reports that “GM crops do not increase the yield potential.”
10. GMOs lead to corporate control over seed and food: Today only one company controls about 95 percent of GM seeds. This limits access to seeds, which are the center of food and life.
11. These large agri-corporations do not let farmers save seeds, a basic practice that has continued for centuries to ensure food security.
12. GMO agriculture is an extension of current industrial-farming practices that have resulted in the loss of family farms and farmer livelihoods around the globe.
Read Full Article

Thursday, April 26, 2012

Saturated Fat is Good For You

Saturated fat is the type of fat that dominates in animal food such as eggs, cream, meat and cheese and is also abundant in palm and coconut oil. Today, many scientists consider too much saturated fat just as dangerous to our arteries as greasy food leftovers is for the drains of kitchen sinks. Only 10,000 years ago, as hunter-gatherers, our Palaeolithic diet contained abundant saturated fat, though other scientists question this.

For several years skeptical scientists including myself have asked the experts on the Swedish National Food Administration for the scientific studies that allow them to warn against saturated fat. Their usual answers have been that "there are thousands of such studies", or they refer to the WHO ( World Health Organization ) guidelines, (1) said to have been written by the world's greatest experts.

The main argument in that document is that saturated fat raises cholesterol, but we now know that high cholesterol is not a disease. What we want to know is if we shorten our lives or if we run a greater risk of getting a heart attack or a stroke by eating too much saturated fat.

Recently the Swedish Food Administration published a list of 72 studies that they claimed were in support of their warnings. Together with eleven colleagues I scrutinized the list and found that only two of them were in support.
Eleven studies did not concern saturated fat at all. Sixteen studies were about saturated fat, but were not in support. Three reviews had ignored all contradictory studies. Eleven studies gave partial or doubtful support. Eight studies concerned reviews of experiments where the treatment included not only a "healthy" diet, but also weight reduction, smoking cessation and physical exercise. So how did they know whether the small effect was due to less saturated fat or to something else? Furthermore, all of them had excluded trials with a negative outcome.

Twenty-one studies were about surrogate outcomes. In most of the reports the authors claimed that saturated fat raises cholesterol. But again, high cholesterol is not a disease. Twelve studies were listed because they had shown that people on a diet with much saturated fat and little carbohydrates reacted more slowly on insulin than normally. From that observation the authors claimed that saturated fat causes diabetes, but they had jumped to the wrong conclusion.

Saturated fat does not produce diabetes; on the contrary. More than a dozen experiments have shown that the best diet for people with type 2 diabetes is one with much saturated fat and very little carbohydrates. In a few days their blood sugar normalizes and many of the patients are able to stop their medication. (2)

Another contradiction to saturated fat causing diabetes is that for many years the consumption of saturated fat has decreased in most countries and during the same period we have seen a steady rise in type 2 diabetes.

The Swedish Food Administration also published another list with eight studies which they said contradicted their warnings. However, that list was incomplete, to put it mildly. For instance, why didn't they include the many studies of the Masai people who have the lowest cholesterol ever measured in healthy people although more than sixty percent of the calories in their food come from saturated fat? (3) And why didn´t they mention that no study has ever found an association between people´s cholesterol and their intake of saturated fat? (4)

I reviewed also the more than thirty studies having shown that patients with heart disease or stroke have not eaten more saturated fat than healthy individuals. (4) Indeed, seven studies have found that stroke patients had eaten less. (5)

The strongest proof for causality is experiments on human beings. If saturated fat causes heart disease, a reduction of such fat in the diet should lower the risk, this is pure logic. But up to 1997, nine such trials had been published and when all the results were put together in a so-called meta-analysis, no effect was seen whatsoever. In a few of the trials the experiment resulted in a little fewer deaths from heart disease, but in other studies mortality had increased. (4,6)

How come that still today saturated fat is seen as a menace to health? What is the evidence? The truth is that there is none. As I shall demonstrate in part two, the warnings against saturated fat are based on manipulated data.

Dr. Uffe Ravnskov MDAuthor of "The Cholesterol Myths" and "Fat and Cholesterol are Good for You"
Creator and spokesman of THINCS, "The International Network of Cholesterol Skeptics"

Tuesday, April 24, 2012

Big Pharma Sales Rep Say Drug Companies Are Not In The Business Of Health, Healing, Cures, Wellness

Big Pharma Sales Rep Say Drug Companies Are Not In The Business Of Health, Healing, Cures, Wellness

10 Toxic Ingredients in Our Food

Preservatives and synthetic food agents found in foods inhibit oxygen and delay the development of fungus and mold, creating a longer shelf-life for products. But after being consumed, these toxins deprive human cells of oxygen and rob them of nutrients, thus leading to cell mutation and the perfect breeding ground for cancer.

Just like humans, cells need oxygen to survive and thrive. "Fungus fighting" preservatives and man-made food agents choke out your body's nutrients at the DNA level by depriving mitochondrial cells of oxygen, sometimes completely shutting them down. And if the body does not have enough essential nutrients, it becomes more susceptible to disease.

Longer shelf life, shorter human life

If you're not a label-reader already, you better become one soon. You don't have to be a chemist or a linguist either, just be able to sight read and spot the poisons so you can live cancer-free. Most food toxins are followed by a phrase, often in parenthesis, to make them sound "safe" and in your best interest, like "as a preservative," or "for added freshness," or "to preserve flavor." These catchy little phrases really mean for the added choking of your cells to aid with cancer development.

The top 10 cell stranglers revealed

The United States has several major regulatory agencies and "cancer prevention" organizations which have not only been suppressing natural cancer cures for 70 years, but have been approving, supporting, endorsing and profiting from cancer-causing agents in food, beverages and cosmetics since World War II.

1. Sodium Benzoate: This stealthy killer flies under most people's radar, and is found in just about everything in jars and bottles, like salad dressing, pickles, sauces, mayonnaise, almost all soda and juice drinks, and even in foods labeled as "all natural."

2. Canola Oil: This artificial, Canadian-exported GMO is super popular and is found in over 30% of all products. It chokes out your mitochondrial cells. Canola oil is really rapeseed oil and can cause emphysema and respiratory distress, eventually leading to cancer.

3. Monosodium Glutamate (MSG): The FDA allows 20 "pseudo" names for it including autolyzed yeast extract, free glutamate, glutamic acid, soy lecithin, calcium caseinate, hydrolyzed corn, hydrolyzed soy protein, and maltodextrin to name a few. Just because a product says "No MSG" doesn't mean it's not in there!

4. Sodium Nitrates (nitrosamines): Used for fertilizers and explosives, and as a solvent in the dry cleaning industry. This ingredient keeps hemoglobin molecules in your blood from carrying oxygen to your body tissues. It's considered a "super salt" (like MSG) added to things like hot dogs, cold cuts and bacon for added shelf-life, color and flavor. Problems compound when microwaved.

5. Margarine: The body cannot incorporate trans-fatty acids into membranes, thus causing deformed cellular structures. Vegetable shortening and partially hydrogenated vegetable oils accelerate aging and degenerative changes in tissues.

6. Anti-foaming agents: (Dimethylpolysiloxane) An industrial chemical used in caulks and sealants. This component is mostly used in fast food chicken nuggets and eggs. Also watch for TBHQ, a petroleum derivative, used as a stabilizer in perfumes, resins, varnishes and oil field chemicals, and linked to stomach tumors and DNA damage.

7. Anti-caking agents: Chemicals that absorb moisture and prevent other compounds from sticking together. These are added to table salt and powdered food products. They are often composed of phosphate, carbonate, silicate and oxide compounds which contain aluminum. Watch for sodium alumino-silicate, alumino-calcium silicate and aluminium silicate. Aluminum is linked to Alzheimer's and is also used in flu shots and vaccines.

8. Artificial colorings: Synthetic petrochemicals made from petroleum, antifreeze and ammonia. Blue #1 causes kidney tumors in mice. Red #2 and Blue #2 cause brain and bladder tumors in rats. Red #3 causes thyroid cancer in animals, and is banned in cosmetics, but still allowed in food. Red #40 debilitates the immune-system. Green #3 causes bladder and testes tumors. Yellow #5 and #6 cause adrenal tumors in animals.

9. Emulsifiers: Carrageenan, polysorbate 80 and brominated vegetable oil (BVO). These are stabilizing, smoothing and thickening agents. They are typically found in chocolate milk, cottage cheese, ice cream, infant formula and jelly. BVO remains in body fat for years. Polysorbate 80 is also found in most vaccines.

10. Artificial Sweeteners: Aspartame, Acesulfame K, Sucralose, Sorbitol, Truvia, and of course, Saccharin. Because they taste sweet, these chemical sweeteners trick the body into ingesting them and holding on to them for extended periods of time, turning rancid in the body fat. Fake sugars are the "Trojan horses" of the cell-choking and mutating, food agent industry. Sorbitol is also found in many vaccines.

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Sunday, April 22, 2012

How can people who gorge on fat and rarely see a vegetable be healthier than we are?

How can people who gorge on fat and rarely see a vegetable be healthier than we are?

Patricia Cochran, an Inupiat from Northwestern Alaska, is talking about the native foods of her childhood: “We pretty much had a subsistence way of life. Our food supply was right outside our front door. We did our hunting and foraging on the Seward Peninsula and along the Bering Sea.

“Our meat was seal and walrus, marine mammals that live in cold water and have lots of fat. We used seal oil for our cooking and as a dipping sauce for food. We had moose, caribou, and reindeer. We hunted ducks, geese, and little land birds like quail, called ptarmigan. We caught crab and lots of fish—salmon, whitefish, tomcod, pike, and char. Our fish were cooked, dried, smoked, or frozen. We ate frozen raw whitefish, sliced thin. The elders liked stinkfish, fish buried in seal bags or cans in the tundra and left to ferment. And fermented seal flipper, they liked that too.”

Cochran’s family also received shipments of whale meat from kin living farther north, near Barrow. Beluga was one she liked; raw muktuk, which is whale skin with its underlying blubber, she definitely did not. “To me it has a chew-on-a-tire consistency,” she says, “but to many people it’s a mainstay.” In the short subarctic summers, the family searched for roots and greens and, best of all from a child’s point of view, wild blueberries, crowberries, or salmonberries, which her aunts would mix with whipped fat to make a special treat called akutuq—in colloquial English, Eskimo ice cream.
Now Cochran directs the Alaska Native Science Commission, which promotes research on native cultures and the health and environmental issues that affect them. She sits at her keyboard in Anchorage, a bustling city offering fare from Taco Bell to French cuisine. But at home Cochran keeps a freezer filled with fish, seal, walrus, reindeer, and whale meat, sent by her family up north, and she and her husband fish and go berry picking—“sometimes a challenge in Anchorage,” she adds, laughing. “I eat fifty-fifty,” she explains, half traditional, half regular American.
No one, not even residents of the northernmost villages on Earth, eats an entirely traditional northern diet anymore. Even the groups we came to know as Eskimo—which include the Inupiat and the Yupiks of Alaska, the Canadian Inuit and Inuvialuit, Inuit Greenlanders, and the Siberian Yupiks—have probably seen more changes in their diet in a lifetime than their ancestors did over thousands of years. The closer people live to towns and the more access they have to stores and cash-paying jobs, the more likely they are to have westernized their eating. And with westernization, at least on the North American continent, comes processed foods and cheap carbohydrates—Crisco, Tang, soda, cookies, chips, pizza, fries. “The young and urbanized,” says Harriet Kuhnlein, director of the Centre for Indigenous Peoples’ Nutrition and Environment at McGill University in Montreal, “are increasingly into fast food.” So much so that type 2 diabetes, obesity, and other diseases of Western civilization are becoming causes for concern there too.
Today, when diet books top the best-seller list and nobody seems sure of what to eat to stay healthy, it’s surprising to learn how well the Eskimo did on a high-protein, high-fat diet. Shaped by glacial temperatures, stark landscapes, and protracted winters, the traditional Eskimo diet had little in the way of plant food, no agricultural or dairy products, and was unusually low in carbohydrates. Mostly people subsisted on what they hunted and fished. Inland dwellers took advantage of caribou feeding on tundra mosses, lichens, and plants too tough for humans to stomach (though predigested vegetation in the animals’ paunches became dinner as well). Coastal people exploited the sea. The main nutritional challenge was avoiding starvation in late winter if primary meat sources became too scarce or lean.
These foods hardly make up the “balanced” diet most of us grew up with, and they look nothing like the mix of grains, fruits, vegetables, meat, eggs, and dairy we’re accustomed to seeing in conventional food pyramid diagrams. How could such a diet possibly be adequate? How did people get along on little else but fat and animal protein?
What the diet of the Far North illustrates, says Harold Draper, a biochemist and expert in Eskimo nutrition, is that there are no essential foods—only essential nutrients. And humans can get those nutrients from diverse and eye-opening sources.
One might, for instance, imagine gross vitamin deficiencies arising from a diet with scarcely any fruits and vegetables. What furnishes vitamin A, vital for eyes and bones? We derive much of ours from colorful plant foods, constructing it from pigmented plant precursors called carotenoids (as in carrots). But vitamin A, which is oil soluble, is also plentiful in the oils of cold-water fishes and sea mammals, as well as in the animals’ livers, where fat is processed. These dietary staples also provide vitamin D, another oil-soluble vitamin needed for bones. Those of us living in temperate and tropical climates, on the other hand, usually make vitamin D indirectly by exposing skin to strong sun—hardly an option in the Arctic winter—and by consuming fortified cow’s milk, to which the indigenous northern groups had little access until recent decades and often don’t tolerate all that well.

Can We Eat To Starve Cancer?

William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the growth of blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that cut off the supply lines and beat cancer at its own game.
William Li heads the Angiogenesis Foundation, a nonprofit that is re-conceptualizing global disease fighting.

"The obvious thing is to think about what we could remove from our diet. But I took a completely opposite approach and began asking: What could we be adding to our diet that could boost the body’s defense system? In other words, can we eat to starve cancer?” (William Li)

Paleolithic Diet in Medical Nutrition

Paleolithic Diet in Medical Nutrition
– incorporating evolutionary biology in nutritional science
Staffan Lindeberg, MD PhD, Department of Medicine, University of Lund, Sweden
Dietary advice to prevent and treat common western diseases should be designed in accordance with human's biological heritage as much as possible. Foods that have been part of the human staple diet for less than 10,000 years should be critically examined before they are recommended as staple food. Even the risks with foods that were available during the Paleolithic era (Old Stone Age, approximately 2.5 million - 10,000 years ago), but which may contain anti-nutritional substances, should be carefully examined, in particular foods that are consumed in large quantities on a daily basis.

Friday, April 20, 2012

Death by Veganism

WHEN Crown Shakur died of starvation, he was 6 weeks old and weighed 3.5 pounds. His vegan parents, who fed him mainly soy milk and apple juice, were convicted in Atlanta recently of murder, involuntary manslaughter and cruelty.
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Jacob Magraw-Mickelson
This particular calamity — at least the third such conviction of vegan parents in four years — may be largely due to ignorance. But it should prompt frank discussion about nutrition.
Indigenous cuisines offer clues about what humans, naturally omnivorous, need to survive, reproduce and grow: traditional vegetarian diets, as in India, invariably include dairy and eggs for complete protein, essential fats and vitamins. There are no vegan societies for a simple reason: a vegan diet is not adequate in the long run.
Protein deficiency is one danger of a vegan diet for babies. Nutritionists used to speak of proteins as “first class” (from meat, fish, eggs and milk) and “second class” (from plants), but today this is considered denigrating to vegetarians.
The fact remains, though, that humans prefer animal proteins and fats to cereals and tubers, because they contain all the essential amino acids needed for life in the right ratio. This is not true of plant proteins, which are inferior in quantity and quality — even soy.

Wednesday, April 18, 2012

Gallstones and Low Carb High Fat Cure

Do gallstones improve or worsen on a low carb / high fat diet? It’s a common question with an interesting answer.
The gallbladder stores bile, a yellow-green fluid manufactured in the liver. The bile is used to digest the fat you eat. The question is: Is it good or bad for the gall bladder to eat fat?

How to get gallstones

If you eat low fat less bile is needed to digest your food. More bile thus stays in the gallbladder. Long enough, perhaps, for stones to form. It’s been shown that people who (instead of fat) eat more carbohydrates are at increased risk of gallstones.
It sounds logical. But it’s far from all the evidence. The risk of low fat diets have been tested at least three times:

Studies of extreme low fat diets

  • In a study of 51 obese people using an extremely low fat low calorie diet (just one gram of fat a day!) the gallbladder was examined by ultrasound before the diet and after one and two months. After one month four of the 51 participants had developed new gallstones. After two months more than one in four (13 people) had new gallstones! This on an almost fat free diet. Three participants needed to have their gallbladder removed during the study.
  • A similar study examined 19 people eating an extremely low fat low calorie diet over 16 weeks. At the ultrasound examination at the end of the study five people (again about one in four) had new gallstones.
  • A third study compared an extremely low fat diet with a diet slightly higher in fat during 3 months. More than one in two (6 of 11 people) in the group eating extremely low fat developed new gallstones. Nobody in the group eating more fat did.

What happens if you do the opposite?

What if you were to do the opposite of the usual advice? Regularly eat food with fat in it? Then more bile will be used to digest the food. The bile ducts and the gallbladder will be flushed through regularly. Probably no stones will have time to form, and pre-existing stones might (if you are lucky) be flushed out into the small intestine.
The risk is that you will get gallstone pain in the short term – if you already have gallstones.
The question is: Do you want to think short-term (low fat) or long-term (higher fat)?

Does high fat food work?

It’s logical to think that food higher in fat can result in a gall bladder free from gallstones. But as far as I know there has not yet been any study testing high fat food to people with gallstones.
On the other hand I know quite a few people who have experienced that their gallstone disease disappeared on a LCHF diet. Sometimes at the expense of initial gallstone attacks though.
A Swedish low carb site conducted a survey of its members. 145 people who used to have gallstones answered what happened since they started eating LCHF. Take the result with a huge pinch of salt as this kind of survey gives very unreliable answers:

This survey gives some support to the theory that high fat food can cure gallstone disease.

Saturday, April 14, 2012

The Benefits of Saturated Fats.

Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormonelike substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.
Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources. Fats from animal sources also contain cholesterol, presented as the twin villain of the civilized diet.

The Benefits of Saturated Fats

The much-maligned saturated fats—which Americans are trying to avoid—are not the cause of our modern diseases. In fact, they play many important roles in the body chemistry:
  • Saturated fatty acids constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity.
  • They play a vital role in the health of our bones. For calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated.38
  • They lower Lp(a), a substance in the blood that indicates proneness to heart disease.39 They protect the liver from alcohol and other toxins, such as Tylenol.40
  • They enhance the immune system.41
  • They are needed for the proper utilization of essential fatty acids.
    Elongated omega-3 fatty acids are better retained in the tissues when the diet is rich in saturated fats. 42
  • Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the heart muscle is highly saturated.43 The heart draws on this reserve of fat in times of stress.
  • Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect us against harmful microorganisms in the digestive tract.
The scientific evidence, honestly evaluated, does not support the assertion that "artery-clogging" saturated fats cause heart disease.44 Actually, evaluation of the fat in artery clogs reveals that only about 26% is saturated. The rest is unsaturated, of which more than half is polyunsaturated.45

What about Cholesterol?

And what about cholesterol? Here, too, the public has been misinformed. Our blood vessels can become damaged in a number of ways—through irritations caused by free radicals or viruses, or because they are structurally weak—and when this happens, the body's natural healing substance steps in to repair the damage. That substance is cholesterol. Cholesterol is a high-molecular-weight alcohol that is manufactured in the liver and in most human cells. Like saturated fats, the cholesterol we make and consume plays many vital roles:
  • Along with saturated fats, cholesterol in the cell membrane gives our cells necessary stiffness and stability. When the diet contains an excess of polyunsaturated fatty acids, these replace saturated fatty acids in the cell membrane, so that the cell walls actually become flabby. When this happens, cholesterol from the blood is "driven" into the tissues to give them structural integrity. This is why serum cholesterol levels may go down temporarily when we replace saturated fats with polyunsaturated oils in the diet.46
  • Cholesterol acts as a precursor to vital corticosteroids, hormones that help us deal with stress and protect the body against heart disease and cancer; and to the sex hormones like androgen, testosterone, estrogen and progesterone.
  • Cholesterol is a precursor to vitamin D, a very important fat-soluble vitamin needed for healthy bones and nervous system, proper growth, mineral metabolism, muscle tone, insulin production, reproduction and immune system function.
  • The bile salts are made from cholesterol. Bile is vital for digestion and assimilation of fats in the diet.
  • Recent research shows that cholesterol acts as an antioxidant.47 This is the likely explanation for the fact that cholesterol levels go up with age. As an antioxidant, cholesterol protects us against free radical damage that leads to heart disease and cancer.
  • Cholesterol is needed for proper function of serotonin receptors in the brain.48 Serotonin is the body's natural "feel-good" chemical. Low cholesterol levels have been linked to aggressive and violent behavior, depression and suicidal tendencies.
  • Mother's milk is especially rich in cholesterol and contains a special enzyme that helps the baby utilize this nutrient. Babies and children need cholesterol-rich foods throughout their growing years to ensure proper development of the brain and nervous system.
  • Dietary cholesterol plays an important role in maintaining the health of the intestinal wall.49 This is why low-cholesterol vegetarian diets can lead to leaky gut syndrome and other intestinal disorders.
Cholesterol is not the cause of heart disease but rather a potent antioxidant weapon against free radicals in the blood, and a repair substance that helps heal arterial damage (although the arterial plaques themselves contain very little cholesterol.) However, like fats, cholesterol may be damaged by exposure to heat and oxygen. This damaged or oxidized cholesterol seems to promote both injury to the arterial cells as well as a pathological buildup of plaque in the arteries.50 Damaged cholesterol is found in powdered eggs, in powdered milk (added to reduced-fat milks to give them body) and in meats and fats that have been heated to high temperatures in frying and other high-temperature processes.
High serum cholesterol levels often indicate that the body needs cholesterol to protect itself from high levels of altered, free-radical-containing fats. Just as a large police force is needed in a locality where crime occurs frequently, so cholesterol is needed in a poorly nourished body to protect the individual from a tendency to heart disease and cancer. Blaming coronary heart disease on cholesterol is like blaming the police for murder and theft in a high crime area.
Poor thyroid function (hypothyroidism) will often result in high cholesterol levels. When thyroid function is poor, usually due to a diet high in sugar and low in usable iodine, fat-soluble vitamins and other nutrients, the body floods the blood with cholesterol as an adaptive and protective mechanism, providing a superabundance of materials needed to heal tissues and produce protective steroids. Hypothyroid individuals are particularly susceptible to infections, heart disease and cancer.51

Friday, April 13, 2012

Three Eggs a Day Keep the Doctor Away!

"Egg consumption increases the proportion of large, buoyant LDL particles that have been shown to be protective against heart disease. Egg consumption also shifts individuals from the LDL pattern B to pattern A. Pattern B indicates a preponderance of small, dense LDL particles (risk factors for heart disease), while pattern A indicates a preponderance of large, buoyant LDL particles (which protec...t us from heart disease). This is a good thing.

Eggs one of the most nutrient-dense foods available. One egg provides 13 essential nutrients, all in the yolk (contrary to popular belief, the yolk is far higher in nutrients than the white).

Eggs are an excellent source of B vitamins, which are needed for vital functions in the body, and also provide good quantities of vitamin A, essential for normal growth and development.

The vitamin E in eggs protects against heart disease and some cancers; eggs also contain vitamin D, which promotes mineral absorption and good bone health.

Eggs are rich in iodine, for making thyroid hormones, and phosphorus, essential for healthy bones and teeth.

Eggs are also good sources of antioxidants known to protect the eye. Therefore, increased plasma concentrations of lutein and zeaxanthin in individuals consuming eggs are also of interest, especially in those populations susceptible to developing macular degeneration and eye cataracts."

Tuesday, April 10, 2012

Secret Sugars Hidden in Your Food

Secret sugars in your food: From two cubes in a salad to 16-and-a-half in bottled water, what you're eating without realising it

Are you feeling virtuous about your healthy breakfast of wholegrain cereal washed down with a glass of orange juice?

After all, it’s better than an artery-clogging fry-up. In terms of fat, at least.

But few of us realise that a bowl of Bran Flakes plus juice will account for half our recommended daily amount of sugar.

We all know the dangers of too much salt, fat and calories in our diet, but health professionals warn that not enough of us stop to consider our sugar intake.

There are obvious sources of it — such as the Easter eggs consumed in large quantities at the weekend.

But the problem, experts say, is that our everyday diets are packed with ‘stealth’ sugar, sending our intake far above the recommended limits and placing us at risk of a range of diseases, including diabetes and heart disease.

Sugar is also found in surprisingly large amounts in many savoury foods such as sauces and ready meals.

In fact, it’s highly likely to be a much bigger part of your diet than you realise, as our investigation reveals. Ironically, ‘healthier’ reduced-fat foods can actually contain more sugar.

‘Stripping out fat from processed foods makes them less appealing to our taste buds. The inevitable consequence is that manufacturers increase other ingredients, including sugar, to recreate taste and texture,’ says Tam Fry, of the National Obesity Forum.

We set out to find out how much sugar is lurking in our favourite foods and drinks — including those many would consider healthy.

The results, shown below, were shocking.

UK guidelines recommend that ‘added’ sugars — those used to sweeten food, fizzy drinks, honeys, syrups and fruit juices — shouldn’t make up more than 10 per cent of the total energy we get from food.

Read more:

This is around 50g of sugar a day, equivalent to ten cubes of sugar for adults and older children, and nine for five to ten-year-olds.

But our findings reveal that just one 500ml bottle of Coke will send you over this limit.

Other examples include a McDonald’s milkshake, which contains an incredible 16 cubes of sugar.

Even a ‘healthy’ salad contains two cubes. Remember, we’re talking about sugar added as a sweetener.

The sugars in milk, vegetables and pieces of fruit (as opposed to fruit juice), including dried fruit, do not wreak as much havoc.

On average, adults in Britain eat around 18 per cent more added sugars than is healthy
On average, adults in Britain eat around 18 per cent more added sugars than is healthy

So if you’re getting most of your sugar from these sources, you can eat up to 18 cubes or 90g daily. For five to ten-year-olds, the figure is 17 cubes or 85g.

On average, adults in Britain eat around 18 per cent more added sugars than is healthy — equivalent to around two teaspoons a day too many — according to the government’s national Diet and Nutrition Survey.

The two most common forms of unhealthy added sugars are table sugar (sucrose) and high-fructose corn syrup, a liquid sweetener made from maize.

Both are added to countless foods, turning up in everything from fizzy drinks to chicken korma.

Sugars in fruit juices and honeys are also the unhealthy ‘added’ type.

‘Added sugars are more likely to do harm as they aren’t safely bound in the structure of a food, as they are in fruit,’ says Sasha Watkins, a spokesperson for the British Dietetic Association.

‘It means they are available to the body in higher concentrations.’

But how can you spot a high sugar food? To interpret labels that list sugar (which is labelled as ‘total sugars’ and will include natural and added sugar), the NHS Choices website suggests that a food with less than 5g per 100g is classified as low.

More than 15g per 100g is high. Though we all need some sugar — it is the essential fuel that powers all cells in our body — excess levels have been linked with raised levels of the hormone insulin, which increases the risk of diabetes.

Furthermore, the body turns excess sugar into fat, which is stored around the major organs, placing us at risk of liver and heart disease.

There are also fears that high sugar diets may promote some cancers. The theory is that glucose, one of the main ingredients in added sugar, creates repeated spikes of insulin.

For reasons that are not clear, many tumours seem to have insulin receptors, hence a rise in this hormone fuels their growth.

It is the sheer quantity of sugar that we consume that creates the problem, says Roy Taylor, professor of medicine and metabolism at Newcastle University.

‘Sugar calories slip down so easily and lead to weight gain.’

The sugar industry is quick to point to evidence that high sugar consumers are less likely to be overweight, which, paradoxically, can be true.

They generally eat less fat, which has twice as many calories as sugar. But with sugary drinks the link with obesity is far stronger.

One study in 2007 found that youngsters consuming around 200 calories from sugary drinks (two glasses) increased their odds of being overweight by two-thirds.

For a more detailed look at the sugar in your diet, see our guide here.

Read more:
For a more detailed look at the sugar in your diet, see our guide here.

Enlarge UK guidelines recommend that 'added' sugars shouldn't make up more than 10 per cent of the total energy we get from food

1. BOTTLE OF COKE (500ml) 10½ CUBES

Coca-cola is one of the worse offenders when it comes to sugary drinks, with a 500ml bottle containing your recommended daily allowance.


Along with the undisputed benefits of wholegrains, you get 2tsp of sugar. Some comes from the fruits and some is added to boost taste.


This flavoured water may look healthy, but the high sugar content makes it equivalent to sugary pop.

4. RED BULL (250ml) 5½ CUBES

This drink is well-known for its high caffeine content, but it also contains a lot of sugar.


There are dairy sugars in this ice cream, but the sweetness will overwhelmingly come from added sugars.


Sweeter, creamier sauces contain added sugar, and often in quite high quantities.


Some of the fruit in smoothies is whole fruit that’s crushed, and so it still contains fibre. This isn’t as bad for you as pure juice, which counts as added sugar.

8. 1 TBSP (15ml) KETCHUP, 1 CUBE

Sugar is added to ketchup to achieve that characteristic taste, though some comes from the tomatoes.

9. BB Q PRINGLES, (190g), 1½ CUBES

The sugar turns up in the BBQ ‘ flavour’, which is largely sugar.


Though digestives are considered by many to be one of the healthier biscuits, two still contain one lump of sugar.


Sugar is added to this soup, but much of it comes from the high concentration of tomatoes, which means it is classed as ‘good’ naturally occurring sugar.


Sandwiches are a common, but unlikely sources of sugar. Some here will come from the bread, but most from the chutney.


Though this is very high, some will come from the milk.


A reminder to watch out for sugar in salads — this one has a Thai dressing packed with sugar, plus some less damaging sugar in the mango.


Not the unhealthier ‘bad’ sugar found in sweets, but it can quickly add up if you have anything more than the smallest serving.


Many low-fat foods contain high amounts of sugar to compensate for the lack of taste and texture.


Bananas are high in natural sugar that’s healthy in moderation.


Most tomato pasta sauces contain added sugars to boost the taste, though some will also occur naturally in the tomatoes.


Notice a cloying sweetness in some bagels? That’s from the teaspoon or so of sugar added to each one.


Though sugar in the whole fruit counts as ‘good’ sugar, juicing removes the fibre, so it is classified as the more harmful ‘added sugar’.


Milk sugar doesn’t count as the harmful added kind because it is released slowly in the body.


Though apples contain a surprisingly high amount of sugar, it’s ‘good’ sugar, encased in fibre.

23. BRAN FLAKES (30g with milk, 125ml), 2½ CUBES

Bran Flakes are 22 per cent sugar, but here milk adds half a cube.


Some of this sugar may come from the milk, and so count as ‘good’ naturally occurring sugars, but the majority will be added sugar.


The sugar probably comes from the tartare sauce and the sweet buns.

26. GALAXY BAR (125g), 14 CUBES

As well as fat, you’ll also receive a large dose of sugar — remember to keep it as a treat.

Read more:

Sunday, April 8, 2012

History of Heart Disease

1825 French lawyer and gourmand Brillant-Savarin publishes The Physiology of Taste, in which he says he has identified the cure for obesity: "More or less rigid abstinence from everything that is starchy or floury."
1830 Sugar consumption in the US: 15 pounds per capita, much of it molasses. Today: 150 pounds per capita, much of it high fructose corn syrup (HFCS).   

1863 William Banting published Letter On Corpulence, Addressed to the Public. Banting had lost 85 pounds on a high fat, carbohydrate-restricted diet. The British Medical Journal and Lancet reported that Banting's diet could be dangerous: "We advise Mr Banting, and everyone of his kind, not to meddle with medical literature again, but be content to mind his own business."
1910 Lifetime risk of type II diabetes: 1 in 30. The lifetime risk today is 1 in 3 according to the Center for Disease Control (CDC) in Atlanta.
1934 Blood test for cholesterol developed. (Because cholesterol could be measured, it wasn’t long before it got the blame!)

1937 Columbia University biochemists David Rittenberg & Rudolph Schoenheimer demonstrated that dietary cholesterol had very little effect on blood cholesterol. Although never refuted, for thirty years, the federal Dietary Guidelines have restricted dietary cholesterol to less than 300 milligrams a day.

1948 Vegetable fat consumption: 28 pounds per capita. By 1976: 55 pounds. As obesity and diabetes became public health problems, our consumption of highly processed vegetable fat, including tran fatty acids, climbed sreadily and our consumption of fat from animals declined.
1950 Using a newly invented one-of-a-kind centrifuge, University of California medical scientist John Gofman discovered several fat-like substances circulating in the blood, including LDL and VLDL. At this time - 60 years ago - he reported that total cholesterol (TC) was a "dangerously poor predictor" of heart disease.
1951 The Practise of Endocrinology, a textbook published by seven prominent British clinicians. The weight loss recommendations were almost identical to Banting's. Foods to be avoided: Bread and everything else made with flour; cereals, including breakfast cereals and milk puddings; potatoes and all other root vegetables; foods containing sugar and all sweets.

1953 Ancel Keys, convinced that dietary fat is the cause of heart disease, published his Six Country Analysis, suggesting an association between dietary fat and mortality from heart disease. Critics pointed out that Keys had data for 22 countries, but selected data from just 6. (As an example, Keys excluded France, a country with a high fat diet and low rates of heart disease.) Keys cheated!

1955 President Eisenhower suffers a first heart attack at age 64. He was put on a highly publicized low fat, low cholesterol diet. Over the next six weeks, twice daily press conferences were held on the president's condition. His total cholesterol at the time of the attack was 165 ml/dl. Eisenhower was ordered to eat dry toast and Sanka for breakfast and eat only 1 egg per week. His cholesterol continued to climb on a low fat, low cholesterol diet until it reached 259 the day he left office. Eisenhower had several more heart attacks and eventually died of heart disease.
1955 John Gofman reported that carbohydrates elevate VLDL - the lipoprotein that transports blood fats (triglycerides) made in the liver from excess carbohydrates. Gofman wrote, "Restricting carbohydrates would lower VLDL." Excess carbs = elevated triglycerides = more VLDL = increased risk of heart disease. John Peters, Yale School of Medicine, using a new analytical centrifuge, was able to quantify the triglyceride concentration in VLDL, confirming the work of Gofman. 
1956 John Gofman reports that the majority of people with heart disease had elevated triglycerides (TG) and depressed HDL - not “high cholesterol.” Gofman blamed heart disease on “Carbohydrate Induced Lipemia.” His research was largely ignored.

hilda 1957 Hilde Bruch, the foremost authority on childhood obesity wrote: "The great progess in dietary control of obesity was the recognition that meat was not fat producing; but that it was bread and sweets which lead to obesity."1961 Pete Ahrens of Rockefeller University and Margaret Albrink of Yale reported that elevated triglycerides were associated with increased risk of heart disease and that low fat, high carbohydrate diets elevated triglycerides. Carbs - not fat - increased the risk of heart disease.
1976 Senator George McGovern's bipartisan, extra legislative Committee on Nutrition and Human Needs conducts 2 days of contentious hearings on “Diet and Killer Diseases.” Staffers are lawyers and ex-journalists without scientific training. In Good Calories, Bad Calories, Gary Taubes reports that McGovern and his staff went into the hearings strongly biased in favor of Keys' anti-fat hypothesis.

1977 After conducting six additional hearings, McGovern's Senate Select Committee issues the final version of the Dietary Guidelines for Americans. For the first time, an agency of the U.S. federal government is telling the American people to eat less fat. Nick Mottern, a vegetarian, whose heroes included Ancel Keys and Jeremiah Stamler, was given the task of writing the first ever Dietary Goals for the United States.
1980 Obesity levels in the US had remained between 12 to 14 percent from 1960 to 1980. After 1980 – and especially after 1990 – obesity grew dramatically. Today 49 states have obesity rates over 20 percent. (Colorado is under 20 percent.)
1984 Anthony Gotto, president, American Heart Association, said, “If everyone went ahead with cholesterol-lowering, we will conquer atherosclerosis by the year 2000." Although millions of people are taking cholesterol-lowering statin drugs, the incidence of heart disease has not gone down as promised. Since the year 2000, five (5) new specialty heart hospitals costing more than $250 million dollars have been built just in the twin cities of Minneapolis and St Paul.
1987 Mevacor, the first cholesterol-lowering statin drug, was approved in record time. Statin drugs reduce both cholesterol and Coenzyme Q10 (CoQ10). The muscles and heart use the most CoQ10. It isn’t surprising then that the incidence of congestive heart failure has more than doubled since 1990. (Merck has a patent on combining CoQ10 with a statin, but they have been sitting on it for decades.)
1988 After 20 years researching carbohydrate metabolism, Gerald Reavan, MD, University of California, announces his discovery of “Syndrome X,” now referred to as Metabolic Syndrome or diabetes-related heart disease. Syndrome X is a cluster of abnormalities, including high blood sugar, high insulin levels, elevated triglycerides, and depressed levels of protective HDL. In his book Syndrome X, Dr. Reaven said the culprit in heart disease is excess sugar and excess easily-digested carbohydrates - not red meat.
      1999 At the 14 year point in the Harvard Nurses Study, 3,000 nurses had developed cancer. According to study leader Walter Willett, the less fat the nurses ate the greater their risk of cancer. Willet said, “Saturated fat seems to be protective…” Even though dietary fat was exonerated, the American Cancer Society continues to blame red meat and fat on cancer – not sugar or excess carbohydrates.
2005 More than 30 percent of all Americans are clinically obese and revenue from the health club industry reaches $16 billion. Nearly 40 million Americans belong to health clubs. The exercise boom is failing to curb obesity, diabetes, or the incidence of heart disease. Science writer Gary Taubes is making a compelling argument that exercise helps you "work up an appetite."
2008 Sugar consumption in the US: 150 pounds per capita. With the 2010 Dietary Guideline revision process in their gunsights, the Corn Growers Association is spending $20 to $30 million on an 18 month TV ad campaign "targeting mothers" with the reassuring message that HFCS is perfectly okay for toddlers and children - young citizens whose lifetime risk of diabetes is 1 in 3.
2009 In the first six months of the year, the health care industry spent $263 million lobbying to protect their "health care" income. According to the October 7, 2009 USA Today, hospitals, doctors groups, device makers, and other trade groups are fighting hard to "protect their Fiefdoms." The U.S. "Disease Management Monopoly" is getting richer - a result of (1) an aging population and (2) a sharply higher incidence of chronic disease.
2010 The 2010 Dietary Guidelines continued their low fat = good health mantra. Unlike the media intensity over "health care reform," the 13-member Dietary Guidelines Advisory Committee (DGAC) conducted its business behind closed doors. Though the DGAC is charged with basing their revision on the "Preponderance of the scientific and medical evidence," the evidence in favor of a higher fat diet was simply ignored.
hotel2013 In 2013 in Dallas, the American Heart Association is inviting 33,000 cardiac experts - professionals who continue to follow the low fat Gospel according to Keys - to their grand annual conference. The city of Dallas has agreed to build a lavish new 1,100 bed "Four Star" hotel. A rightfully proud Mr. Phillip Jones, president and Ceo of the Dallas Convention & Visitors Bureau, said the event will generate an estimated $86 million for the city of Dallas. No surprise here. The AHA is a fundraising superstar with assets over $1 billion. The CEO earns over $500,000 annually - a tidy sum for the head cop of the low fat Dietary Guidelines.