foundation of health & healing -
is about promoting health through following natural food plans
that are rich in whole, unprocessed foods. It encourages
detoxification, exercise, adequate rest and sleep, using natural
healthcare, avoiding environmental hazards, and developing
spiritually. Natural Nutrition is based on long the established
principles within wholistic healing, a system using the power of
It is considered an art, science, and philosophy.
Good health depends on balance in our autonomic nervous
system, between what is governed by the sympathetic
system, and what is governed by the parasympathetic system.
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Natural Foods -
Fat Facts and Your Health
By Gayle Eversole
Saturated fats have gotten bad
press for 50 years as a result of the anti-fat campaign promoted by the food
industry that has great influence over the USDA, the FDA, the ADA, consumer
groups and the media.
Nutrition researchers report that omega-6 oils and trans fatty acids,
such as canola oil and all hydrogenated oils can lead to serious health
problems. Trans-fats contribute to cancer, diabetes, high cholesterol,
Crohn’s disease, cirrhosis of the liver, eczema, PMS, breast disease,
ulcerative colitis, irritable bowel syndrome, poor pituitary and thyroid
function, heart disease, immune system dysfunction, sterility, learning
disabilities, growth problems and osteoporosis.
It is best to avoid all hydrogenated and trans-fats, including canola oil
and margarines. Canola oil is unsuited for human consumption because it
contains a fatty acid called erucic acid. Erucic acid is associated with
fibrotic heart lesions and is toxic to the liver. It goes rancid easily.
Baked goods made with canola oil mold quickly. A recent study indicates that
canola oil creates a deficiency of vitamin E required for a healthy heart.
Nutrient-rich traditional fats such as butter have nourished people for
thousands of years.
Today butter consumption is down, yet cholesterol intake is up just 1%.
Vegetable oil consumption (margarine, shortening and refined oils) is up about
Independent researchers such as Uffe Ravnskov, MD, PhD, point out that there is
a real need for correcting wrong advice given to the public regarding
consumption of dietary fats.
Fat made by the human body is saturated fat. It is needed for energy and
many other functions. Saturated fat helps flax oil (ALA) convert to fish
oil-type fatty acids (EPA and DHA). Research shows that these substances act
like anti-oxidants, and play important roles in lung and kidney health.
Four fat-soluble vitamins are necessary for health: Vitamins A, D, E, and K.
Without fat you cannot absorb and assimilate these essential nutrients.
Butter is the best source of these important nutrients. Vitamin A is more easily
absorbed and utilized from butter than any other source.
Lauric acid, a saturated fatty acid, is found in butter, and breast milk.
When lauric acid is in the diet, omega-6 fatty acids enter the body where they
belong, even when essential fatty acid consumption is low.
Phospholipids made from saturated fats are required for the brain to work
effectively. Arachadonic acid, a prostaglandin found in butter, is an
important constituent of cell membranes. Prostaglandins protect against heart
attack, stroke, and inflammatory diseases like arthritis, lupus and asthma. They
aid in the movement of calcium and other substances into and out of cells,
regulate pain and secretions including digestive juices and hormones, and
support fertility. They induce birth, lower blood pressure, and regulate
temperature and clotting.
Sources of traditional fats are olive oil, butter, coconut oil, lard, animal
fats, organ meats, eggs, seaweed, and cod liver oil supply prostaglandins.
Deficiencies of biotin, vitamin E, protein, zinc, B12 and B6
interfere with enzymes involved in prostaglandin production. Useable B12
is found only in animal foods. B6 is mainly found in animal foods.
Zinc absorption is inhibited by phytic acid in whole grains, legumes, and
All the non-fat and low fat food you eat keeps you from absorbing the important
fat dependent mineral calcium.
Essential fatty acids should be about 4% of the diet.
Avocado has an alkaline reaction and is best eaten raw. It
combines well with all fruits and vegetables. Avocado oil acts as an antioxidant
blocking LDL (bad) cholesterol. It is one of the richest sources of
glutathione, a powerful antioxidant that blocks thirty carcinogens and potent
Avocado is a low carbohydrate fruit of high nutritional value containing the
highest percentage of oil in any fruit except the olive. The high
phosphorus content supplies energy. Fourteen other minerals regulate body
function and red blood cells. It is high in vitamin A, contains protein,
thiamine, riboflavin, lecithin and essential fatty acids.
Healthy avocado protects from heart disease, obesity and cancer, treats eczema
and dry skin. It helps circulation and lowers cholesterol, is crucial for
hormone production and balance, helps immune health, diabetes, pregnancy, asthma
and MS, prevents cataract, bruising and stroke, and reduces kidney stones.
Holistic veterinarians recommend avocado for skin and coat health.
In 2002 the National Academy of Sciences recommended that you eat avocado daily.
© 2003 Gayle Eversole, DHom, PhD, MH, CRNP
Someone else says about
avocado: "Eating avocados will lower cholesterol. Mine was at 239. So I began eating an
avocado each day and still do. Yesterday my cholesterol was 193, a drop of 46 points.
Woweee... The LDL lipids dropped 17 points, HDL dropped 2 points and I hoped that would rise a bit. The
VLDL dropped 19 points and the triglycerides dropped 95 points. And my eyesight improved from 20/40 to 20/30."
Avocados contain: Master Antioxidant Glutathione, Healthy Monounsaturated Oil, Heaps of Carotenoids,
Vitamin E, Stacks of Fibre, Potassium & B6"
Eggs Have A Lipid That Lowers
Kansas State University Nutrition Research -
MANHATTAN -- Nutrition researchers at Kansas State University have published the
first evidence that the absorption of cholesterol is reduced by another compound
in the egg, a lecithin.
The research by Sung I. Koo, Yonghzhi
Jiang and Sang K. Noh has resulted in the issue of U.S. Patent No. 6,248,728,
"Compositions and methods for lowering intestinal absorption and plasma
levels of cholesterol." The patent was issued June 19 to the KSU
A peer-reviewed research paper by the
three researchers, "Egg phosphatidylcholine decreases the lymphatic
absorption of cholesterol in rats," appears in the September issue of
Journal of Nutrition.
Many people believe that dietary
cholesterol directly contributes to raising blood cholesterol. Because eggs
provide about half the dietary cholesterol in a typical Western diet, the public
has been advised to limit its egg consumption.
Under the experimental conditions using an
animal model that closely mimics human physiology, Koo and his associates found
that a particular egg phospholipid interferes with the absorption of egg
cholesterol and markedly lowers its uptake by the intestine. When the
phospholipid is saturated, its inhibitory effect is further enhanced.
The researchers controlled experimental
conditions to specifically look at egg phospholipid and its effect on
cholesterol absorption. Even though a good amount of cholesterol is consumed
when an egg is eaten, much of the cholesterol becomes "unavailable for
absorption" in the presence of the phospholipid, Koo said.
"This may be a reason why so many
studies found no association between egg intake and blood cholesterol," he
said. The phospholipid, or lecithin, found in egg markedly inhibits the
cholesterol absorption. The inhibition is not 100 percent, he said. Some
cholesterol is absorbed but the amount is significantly reduced in the presence
of this phospholipid.
"Less absorption means less
cholesterol introduced into the blood," Koo said. "We were able to
determine experimentally that a substantial amount of the egg cholesterol is not
going into the blood stream."
The compounds are naturally occurring or
derived from their natural precursors which could lead directly to development
of new compounds for lowering cholesterol. Koo anticipates that regulatory
barriers to such development will be low.
Koo says people with normal cholesterol
levels and no family history of cardiovascular disease should not worry about
eating one to two eggs a day. There's more overall nutritional benefit than harm
to be gained from eating "nutrient-dense" eggs -- in moderation, he
Egg contains a higher quality protein than
protein found in meat, milk or fish.
Furthermore, egg is a significant source
of vitamins A and E, and B vitamins, B-6, B-12 and folate, which are known to
lower blood levels of homocyst(e)ine, an independent risk factor for heart
Koo's research has received support from
the Kansas Agricultural Experiment Station and the USDA National Research
Initiative Competitive Grants Program.
Koo is a professor of human nutrition at
K-State; Jiang received a master's degree in nutrition from K-State; and Noh is
a postdoctoral researcher at K-State who is continuing research with Koo.
Kansas State University
Olive Oil for Health
Bad fats, good fats
We need to keep in mind that not all
fats are the same. A book by Ulrich Strunz and Andreas Jopp gives some
suggestions for choosing the right foods and keep a healthy body and
Why read this book? Because we live in a society that shows an excessive
fear for everything which contains fats, leading to wrong and unbalanced
behaviors and to an incongruous fat hunt.
As a matter of fact, our body needs to eat a certain amount of fats, and
avoiding this would lead to serious health problems. On the other side
our society is so weird to distribute the extremely dangerous so-called
“killer fats”, or “trans fats” or “hydrogenates fats”.
These are fats that are normally in mass-distribution foods and of which
the consumer is unaware of; this is the reason why they are also
referred to as “hidden fats”. The labels don’t help, also because killer
fats are generically indicated as “vegetal fats” there.
How can the consumer be aware of them? As a matter of fact, even if the
name “vegetal fats” is soothing people, killer fats are way more
dangerous than animal fats, since they are obtained in industries by
heating processes between 150 and 240 degrees for many hours.
So, be aware of these fats. Avoid eating foods that contain hydrogenated
or partially hydrogenated fats such as: croissant, krapfen, cookies,
snacks, flack pastry-based foods, precooked stuffs, ready-to-cook
breaded fish or chickens, crisps, chocolate creams, frozen chips, frozen
pizzas and margarines.
The list is endless.
By the way, stay calm. The book is not about bad fats, only. It also
concerns good fats. For instance it tells about extra virgin olive oil
and DHA fats. What is DHA? The docosenoid acid is a fat acid of the
omega 3 family. It can be taken by eating fat sea fish at least once or
twice a week. For people that don’t love fish it is also possible to
take it in pills. Each pill contains around 120mg of DHA.
The conclusion of the authors is that a long life is possible also by
taking fats; but the right ones. If the fats are good they can even make
us happier and more intelligent, as they increment the brain
Much can be learned by reading this book by Strunz and Jopp.
by L. C. ,
2011 Teatro Naturale International n. 2 Year 3
Nutrient Depleting Drugs
Optimal Food Guide
Liquids for Life
What's In Food
Vitamins in Food
SAFETY: CLEANSING OPTIONS”
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years of “natural healing through natural health”.
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