Cancer Protection with Your Daily Foods
Once a rare disease, cancer is now widespread, affecting as much as one-third of the population. The rise in cancer in the West has paralleled the rise in factory farming and the use of processed foods containing vegetable oils and additives.
Orthodox methods for treating cancer (radiation and chemotherapy) do not prolong life. The best approach to cancer is prevention.
Traditional diets, containing animal and plant foods farmed by nontoxic methods, are rich in factors that protect against cancer. Many of these protective factors are in the animal fats.
Vegetarianism does not protect against cancer. In fact, vegetarians are particularly prone to cancers of the nervous system and reproductive organs.
Categories: Cancer, NUTRITION Tags: Cancer, chemotherapy, immune system, MSG, pesticides, radiation, saturated fats
The Roles of Saturated Fats for Human Health
The Truth about Fats
The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:
For Cooking
- Butter
- Tallow and suet from beef and lamb
- Lard from pigs
- Chicken, goose and duck fat
- Coconut, palm and palm kernel oils
For Salads
- Extra virgin olive oil (also OK for cooking)
- Expeller-expressed sesame and peanut oils
- Expeller-expressed flax oil (in small amounts)
For Fat-Soluble Vitamins
- Fish liver oils such as cod liver oil (preferable to fish oils, which do not provide fat-soluble vitamins, can cause an overdose of unsaturated fatty acids and usually come from farmed fish.)
Categories: NUTRITION Tags: cod liver oil, Fish liver oils, hydrogenated oils, partially hydrogenated oils, processed vegetable oil, saturated fats
We Won’t Get Fooled Again
Something Wrong with “Politically Correct” Healthy Nutrition?
“Avoid saturated fats.”
Saturated fats play many important roles in the body. They provide integrity to the cell wall, promote the body’s use of essential fatty acids, enhance the immune system, protect the liver and contribute to strong bones. The lungs and the kidneys cannot work without saturated fat. Saturated fats do not cause heart disease. In fact, saturated fats are the preferred food for the heart. Because your body needs saturated fats, it makes them out of carbohydrates and excess protein when there are not enough in the diet.
“Limit cholesterol.”
Dietary cholesterol contributes to the strength of the intestinal wall and helps babies and children develop a healthy brain and nervous system. Foods that contain cholesterol also provide many other important nutrients. Only oxidized cholesterol, found in most powdered milk and powdered eggs, contributes to heart disease. Powdered milk is added to 1% and 2% milk.
Categories: Healthy Lifestyle Tags: cholesterol, coenzyme-Q10, eggs, lean meat, lowfat milk, polyunsaturated oils, red meat, salt, saturated fats, soy foods
Saturated Fats for the Kidney’s Health
One of the body’s most important organs is the kidney. Properly functioning kidneys are essential for maintaining proper blood volume and composition; for filtering and excreting or saving various chemical metabolites; and for helping to maintain proper blood pressure. Hypertension (high blood pressure) is known to result from improperly functioning kidneys. Research carried out during the last few years indicates that both saturated fat and cholesterol play important roles in maintaining kidney function, as do the omega-3 fatty acids.
Categories: Kidney Tags: alpha-linolenic acid, cholesterol, coconut oil, DHA, EPA, fish oil-type omega-3 fatty acids, flax oil-type omega-3 fatty acid, Hypertension, immune dysfunction, kidney's health, myristic acid, omega-3 fatty acids, omega-6 oils, palmitic acid, polyunsaturated fatty acids, saturated fats, stearic acid, trans-fatty-acids
Fats: What You Should Know about It
Food Fats
Food Fats are white or yellowish greasy material, found in both animals and plants. Pure fat lacks color, odor, and taste, and it exists both as a liquid and as a solid.
During digestion, fat is broken down in the duodenum (the first part of the small intestine, just past the stomach) to fatty acids and glycerol. As a food, its primary value and importance are as a fuel – a source of body energy. It is the most concentrated food we have, and it possesses more than twice the caloric value of carbohydrates or protein. Every ounce of fat has the same value as every other – whether it is an ounce of butter or an ounce of cottonseed oil. One type of fat, however, may be more easily assimilated, or absorbed, thus more accessible, than another. In northern America, the fats eaten most often are in the form of eggs, margarine, butter, meat, cream, nuts, and such oils as olive oil and vegetable oil.
Categories: NUTRITION Tags: arteriosclerosis, fat, fatty acids, food fats, glycerol, heart attacks, highly refined carbohydrates, saturated fats, stroke, sugar, trans fats, unsaturaed fats
