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Natural Nutrition 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 nature.  It is considered an art, science, and philosophy.
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Nature’s 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 400%.

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 particularly soy.

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 viruses.

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 Cholesterol Absorption

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 Foundation.

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 said.

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 disease.

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 2001-10-29

Lauric Acid     Olive Oil for Health     Healthy Nuts     Food pH

Feb 2011 - 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 mind

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 connections.

Much can be learned by reading this book by Strunz and Jopp.

by L. C. , 07 February 2011 Teatro Naturale International n. 2 Year 3

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