Fats & Oils... ♪ I'VE NEVER BEEN OUT OF HIS CARE~Dallas Holm- utube♪
Of all the many fats and oils,
We're finding now which ones are spoiled,
Though fats were bad, 'twas just a fad,
For now there's news
we know 'tis true-
We need good fat, to keep our health,
God made the oil, to keep us well.
Derry's heart Poems © Aug 2012
♥♥♥
read Christine's story
- Geroge Mann, American scientist, criticizing the diet-heart hypothesis;
the idea that high cholesterol foods cause heart disease.
The diet-heart hypothesis or lipid hypothesis first proposed by Ancel Keys
surprisingly has little evidence to support it.
Heart disease was rare in the early 1900′s when our diets were much higher in animal fats.
The elevated triglycerides in the blood linked to heart disease do not come from dietary fats, b
ut are produced in the liver from excess sugars from carbohydrates
like refined sugars and white flour and from fructose.
What is contributing to heart disease is the excess consumption of vegetable oils,
hydrogenated fats, and refined sugars in our modern diet.
Essential Roles of Saturated Fatty Acids
mmunitrition/Grape_Seed_or_Rice_Bran_Oil_Is_it_Safe.pdf
We get plenty of omega 6, we need more omega 3
Whfoods.com/How to get more omega 3 in our diet
We're finding now which ones are spoiled,
Though fats were bad, 'twas just a fad,
For now there's news
we know 'tis true-
We need good fat, to keep our health,
God made the oil, to keep us well.
Derry's heart Poems © Aug 2012
♥♥♥
read Christine's story
- Christinecronau.com/christines-story
- Christinecronau.com/fat-revolution
- Mommypotamus.com/tallow-for-skin-care - spreadable -about 1 part olive oil to 10 parts tallow
- Vintagetradition.com/how-to-make-tallow-balm-at-home
use the plain tallow for baking/frying - Realfooddigest.com/complete-guide-to-fats-and-oils
- Divinehealthfromtheinsideout.com/7-key-foods-to-improve-gallbladder-health
- Divinehealthfromtheinsideout.com/how-to-ditch-processed-foods-what-fats-should-you-be-consuming
- Geroge Mann, American scientist, criticizing the diet-heart hypothesis;
the idea that high cholesterol foods cause heart disease.
The diet-heart hypothesis or lipid hypothesis first proposed by Ancel Keys
surprisingly has little evidence to support it.
Heart disease was rare in the early 1900′s when our diets were much higher in animal fats.
The elevated triglycerides in the blood linked to heart disease do not come from dietary fats, b
ut are produced in the liver from excess sugars from carbohydrates
like refined sugars and white flour and from fructose.
What is contributing to heart disease is the excess consumption of vegetable oils,
hydrogenated fats, and refined sugars in our modern diet.
Essential Roles of Saturated Fatty Acids
- enhance the immune system (needed by the white blood cells)
- needed for strong bones (helps absorb calcium)
- provide energy and structural integrity to the cells
- protect the liver from alcohol and other toxins
- healthy lungs (saturated fatty acids create the surfactant that and protect coat the lungs airspaces)
- building blocks for hormones
- assist in mineral absorption and
- cardiovascular health
- building blocks of a healthy brain and nervous system
mmunitrition/Grape_Seed_or_Rice_Bran_Oil_Is_it_Safe.pdf
We get plenty of omega 6, we need more omega 3
Whfoods.com/How to get more omega 3 in our diet
The sum of it...
The injury and inflammation in our blood vessels is caused by
the low fat diet recommended for years by mainstream medicine.”
read this article in its entirety…
Heart Surgeon Speaks Out On What Really Causes Heart Disease
At this point you might be saying, “So I get it… I need to make friends with fat…
But what does a diet rich in nourishing, does-the-body-good fat look like?”
The goals is to consume necessary fat by incorporating natural fats into regular meal plans by eating pastured/grass fed meats, hormone-free and full-of-all-its-natural-goodness unprocessed dairy, and other natural, minimally-processed fats like olive and coconut oils.
****
Health Researchers now know heated/hydrogenated oils/margarines damage our bodies,
whereas the good old ghee, coconut oil, tallow/beef fat, lard, duckfat,
are necessary omega 3 fats/cholesterol that we need for good health.
[as part of a healthy balanced diet of wholesome real foods]
We feed lard/fat to birds quite happily, we know it is good for them.
(Of course, this doesn't mean eat mainly fatty foods and expect to be well and live long,
we need to eat mainly veg and keep our liver and blood clean,
which means understanding food and what is a healthy lifestyle)
For a start - avoid all hydrogenated oils, found in bought goods eg crackers and bread.
- Don't eat cooked seed oils - which means ALL seed oils on the supermarket shelf..
- as they are ALL heat processed. #read this # Butterbeliever.com/what-is-pufa
- Wildhealthfood.com/making-peace-with-fat
- For cooking -use organic butter or ghee, coconut oil, macadamia oil or animal dripping/lard.
WHY ? Because animal fats are not damaged by heat. - Use Pure cold-pressed olive oil/avocado oil etc for salads.
- (Olive oil can be cooked at VERY low temps)
Buy organic cold pressed oils - only in dark glass bottles.
Why? because light makes oils go rancid/bad.
(Find organic truly cold-pressed olive, macadamia oils - in a health shop-or from a local producer.)
The injury and inflammation in our blood vessels is caused by
the low fat diet recommended for years by mainstream medicine.”
read this article in its entirety…
- 1. weeksmd.com/cardiologist-rethinking-the-inflammation/illness
- 2. sott.net/Heart-Surgeon-On-What-Really-Causes-Heart-Disease
Heart Surgeon Speaks Out On What Really Causes Heart Disease
At this point you might be saying, “So I get it… I need to make friends with fat…
But what does a diet rich in nourishing, does-the-body-good fat look like?”
The goals is to consume necessary fat by incorporating natural fats into regular meal plans by eating pastured/grass fed meats, hormone-free and full-of-all-its-natural-goodness unprocessed dairy, and other natural, minimally-processed fats like olive and coconut oils.
****
Health Researchers now know heated/hydrogenated oils/margarines damage our bodies,
whereas the good old ghee, coconut oil, tallow/beef fat, lard, duckfat,
are necessary omega 3 fats/cholesterol that we need for good health.
[as part of a healthy balanced diet of wholesome real foods]
We feed lard/fat to birds quite happily, we know it is good for them.
(Of course, this doesn't mean eat mainly fatty foods and expect to be well and live long,
we need to eat mainly veg and keep our liver and blood clean,
which means understanding food and what is a healthy lifestyle)
For a start - avoid all hydrogenated oils, found in bought goods eg crackers and bread.
USE Macadamia oil
2. Hawaiiankinestuff.com/manutoil
3. Fitday.com/the-difference-between-macadamia-nut-oil-olive-oil-and-vegetable-oil
4. 3fatchicks.com/how-to-use-macadamia-nut-oil-in-cooking
5. Marksdailyapple.com/macadamia-oil
6. Turbocharged.us.com/macadamia-nut-oil
7. Swansonvitamins/macadamia-nut-oils-cooking-benefits
Just like you can’t eat only one type of plant to get your veggies in every day, you also can’t eat one type of fat.
Some people seem to think that eating coconut, flax, and olive oil is all they need for adequate fat intake,
but it’s not. You need to eat both plant and animal sources to get all of the fat soluble nutrients the body requires. Just stay away from anything that says hydrogenated or has been industrially processed,
such as corn, soy, canola, sunflower or safflower.
Your animal fats should only come from clean, pastured sources.
ie only eat grass fed animal meats, for animals fed on grain are fed damaged oils.
“Moderate natural dietary fat is only problematic or “fattening”
in the presence of dietary carbohydrate.” – Nora Gedgaudas*
It should also be noted that for many people who have gone so long with eating processed foods
or low-fat diets - switching over into a high fat diet can’t happen overnight.
Bile and acid production can be way off ( ie so damaged the body cannot digest good fats.)
and suddenly eating lots of fat every day
can actually exacerbate existing conditions.
If you’re in that camp, take your time and ease into a higher fat diet.
(PS - we MUST begin consuming good fats - because when the body is badly lacking essential fatty acids.
dis-ease results eg alzheimers, heart attacks, strokes, mental and physical problems
eg arthritis, MS, and other auto-immune conditions.
Honesttogoodnessliving.com/Fat is your friend: Why you should unfriend the low-fat diet?
TIP-apart from fats being necessary- Fats curb appetite for sugar.
STOP consuming oils in processed foods and from the supermarket
as they damage arteries.
Omega-6 Overload: Too Much of a Good Thing?
- Macadamia Nut Oil is the new Olive Oil.
- It's got a high smoke point, it tastes amazing, has low omega-6 fatty acids, is high in palmitoleic acid.
- Macadamia oil is widely regarded as one of the healthiest edible oils in the world and is higher in monounsaturates (83%), the goods fats, than Extra Virgin Olive oil, important in lowering blood cholesterol. The oil can be cooked at very high temperatures 210°C /410°F and it doesn't lose any of its subtle nutty taste and important health characteristics.
- It also has the most balanced ratio of Omega 3 to Omega 6 fatty acids of any oils.
- Macadamia oil contains no trans fatty acids.
2. Hawaiiankinestuff.com/manutoil
3. Fitday.com/the-difference-between-macadamia-nut-oil-olive-oil-and-vegetable-oil
4. 3fatchicks.com/how-to-use-macadamia-nut-oil-in-cooking
5. Marksdailyapple.com/macadamia-oil
6. Turbocharged.us.com/macadamia-nut-oil
7. Swansonvitamins/macadamia-nut-oils-cooking-benefits
- ♥♥♥
- Ournourishingroots.com/top-4-health-foods-that-make-you-sick
Seed oils, Agave, "Natural " flavouring, Soy -(except Natto, Miso & Tamari),
- ***
- that info re ricebran oil is new, they haven't yet taken ricebran oil off their list here
- Grapeseed oil is extremely high in toxic PUFAs./Poly-Unsaturated Fatty Acid
- It is by far, the highest in PUFA of all cooking oil. Which is why I recommend avoiding it entirely.
Excessive PUFA consumption, omega-6 in particular, causes serious inflammatory damage.
- Industrial PUFA oils contain tons of free-radicals, which are compounds that attack cell membranes and red blood cells, causing damage to DNA and RNA strands, and leading to cellular mutations in the body’s tissues. This leads to premature aging, plaque buildup in arteries, and even the formation of tumors.
- ♥♥♥
Just like you can’t eat only one type of plant to get your veggies in every day, you also can’t eat one type of fat.
Some people seem to think that eating coconut, flax, and olive oil is all they need for adequate fat intake,
but it’s not. You need to eat both plant and animal sources to get all of the fat soluble nutrients the body requires. Just stay away from anything that says hydrogenated or has been industrially processed,
such as corn, soy, canola, sunflower or safflower.
Your animal fats should only come from clean, pastured sources.
ie only eat grass fed animal meats, for animals fed on grain are fed damaged oils.
“Moderate natural dietary fat is only problematic or “fattening”
in the presence of dietary carbohydrate.” – Nora Gedgaudas*
It should also be noted that for many people who have gone so long with eating processed foods
or low-fat diets - switching over into a high fat diet can’t happen overnight.
Bile and acid production can be way off ( ie so damaged the body cannot digest good fats.)
and suddenly eating lots of fat every day
can actually exacerbate existing conditions.
If you’re in that camp, take your time and ease into a higher fat diet.
(PS - we MUST begin consuming good fats - because when the body is badly lacking essential fatty acids.
dis-ease results eg alzheimers, heart attacks, strokes, mental and physical problems
eg arthritis, MS, and other auto-immune conditions.
Honesttogoodnessliving.com/Fat is your friend: Why you should unfriend the low-fat diet?
TIP-apart from fats being necessary- Fats curb appetite for sugar.
STOP consuming oils in processed foods and from the supermarket
as they damage arteries.
Omega-6 Overload: Too Much of a Good Thing?
- People think ALL fats fall into the category of bad.
- So they falsely believe low fat products benefit health and weight loss.
- My diet includes good fat - ie nuts, ghee, eggs, meat, coconut yoghurt, avocado, coconut oil etc
- and I am healthy and fit. Good Fat satisfies the appetite.
- The mis-comprehension about the link between saturated fat and heart disease is misleading.
- We need to educate people about the true benefits and necessity of "good fats."
Thepaleosecret/a-paradigm-shift-part-2-why-we-get-fat-what-we-do-about-it
Scientificamerican=Gut-Microbe Swap Helps with Weight Loss- Hormone help
- Eliminate sugar, processed food/processed meats, take-aways,
- soy, dairy, heated oils/margarine,
- reduce grain intake, consider going gluten free.
- Eat vegies, make vegie juice, increase Omega 3/essential fatty acids.
- Empoweredsustenance.com/tulsi-gelee-for-natural-hormone-healing
+ Go to a Health shop and ask for a natural hormone supplement, they work very well.
+ Go to a Health shop and ask for a natural hormone supplement, they work very well.
Do yourself a favor, avoid all supermarket oils, except for coconut oil and ghee!
Eat avocado, organic coconut oil, drizzle cold pressed olive oil on salads,
Put organic butter/ghee on cooked veg (if you are ok with dairy)
Ghee is better as it is clarified butter.- the 'bad' is cooked out.
Make ghee by buy baking unsalted butter, bake it for about an hour, keep and use the golden oil.
add your own Natural celtic seasalt or Himalayan salt.
Use dripping, lard for baking savoury foods..
youniquenutrition.com/documents/margarine_manufacturing
"Margarine decreases immune response - According to Dr. Mary Enig, author of Know Your Fats,
consuming trans fatty acids/heated oils “Affects immune response by lowering efficiency of B cell response and increasing proliferation of T cells.” This decreases the body’s immune response."
read more: myculturedpalate/is-margarine-harmful-6-secrets-they-dont-tell-you
Eat avocado, organic coconut oil, drizzle cold pressed olive oil on salads,
Put organic butter/ghee on cooked veg (if you are ok with dairy)
Ghee is better as it is clarified butter.- the 'bad' is cooked out.
Make ghee by buy baking unsalted butter, bake it for about an hour, keep and use the golden oil.
add your own Natural celtic seasalt or Himalayan salt.
Use dripping, lard for baking savoury foods..
youniquenutrition.com/documents/margarine_manufacturing
"Margarine decreases immune response - According to Dr. Mary Enig, author of Know Your Fats,
consuming trans fatty acids/heated oils “Affects immune response by lowering efficiency of B cell response and increasing proliferation of T cells.” This decreases the body’s immune response."
read more: myculturedpalate/is-margarine-harmful-6-secrets-they-dont-tell-you
Just Eat Real Food
"Since omega-3 fats must come from our diets, the amount we can store in body fat depends on how much we can get from the food we eat. Unfortunately, American women (and men, and children) are now seriously deprived of omega-3 fat. Food companies eliminate them from products in order to extend shelf life.
But as the amount of omega-3 in the American food supply has been shrinking,
we’ve been getting much more of another fat, omega-6, which is cheaper, more stable--
and undermines our ability to get enough omega-3.
Most omega-6 fat comes from chemically processed oils extracted from soybeans and corn.
Further, feeding farm animals corn instead of allowing them to graze on their natural diet of grass (rich in omega-3) also increases omega-6 while reducing the omega-3 in meat, milk products, and eggs.
Omega-6 fat is not inherently bad. Our bodies need roughly equal amounts of these fats,
and for over 95 percent of human history, they were in balance.
But our diets now supply 20 to 25 times more omega-6 than omega-3!
As a result, American women now have very low levels of DHA in their stored fat,
as indicated by the amount of DHA in a mother’s milk; after all, providing necessary nutrients for their infants is why women store DHA in the first place. Sadly, compared with women in other countries,
American mothers rank near the bottom in the DHA content of breast milk.
They also rank poorly in the DHA content of body fat.
One pound of American body fat has much less DHA than a pound of fat in women consuming high omega-3/low omega-6 diets, like those in Japan. The only way an American woman can increase the amount of DHA in her fat stores is to add more pounds of fat. Since it takes a certain amount of DHA to build a human infant’s brain,
a woman today needs more pounds of that low-DHA body fat.
This may help explain why American women weigh 20 pounds more than they did 40 years ago,
and 40 pounds more than Japanese women of the same height."
Coconutoil.com/saturated_fats-good
Coconut oil-very good
Coconutoil.com/coconut-oil-research-good
Coconutoil.com/palm_oil-good
Coconutoil.com/unsaturated oils-toxic
Coconutoil.com/cholesterol-is good
How to find genuine extra virgin cold pressed Olive oil
Foodrenegade.com/Is your-extravirgin-olive-oil-fake
"Since omega-3 fats must come from our diets, the amount we can store in body fat depends on how much we can get from the food we eat. Unfortunately, American women (and men, and children) are now seriously deprived of omega-3 fat. Food companies eliminate them from products in order to extend shelf life.
But as the amount of omega-3 in the American food supply has been shrinking,
we’ve been getting much more of another fat, omega-6, which is cheaper, more stable--
and undermines our ability to get enough omega-3.
Most omega-6 fat comes from chemically processed oils extracted from soybeans and corn.
Further, feeding farm animals corn instead of allowing them to graze on their natural diet of grass (rich in omega-3) also increases omega-6 while reducing the omega-3 in meat, milk products, and eggs.
Omega-6 fat is not inherently bad. Our bodies need roughly equal amounts of these fats,
and for over 95 percent of human history, they were in balance.
But our diets now supply 20 to 25 times more omega-6 than omega-3!
As a result, American women now have very low levels of DHA in their stored fat,
as indicated by the amount of DHA in a mother’s milk; after all, providing necessary nutrients for their infants is why women store DHA in the first place. Sadly, compared with women in other countries,
American mothers rank near the bottom in the DHA content of breast milk.
They also rank poorly in the DHA content of body fat.
One pound of American body fat has much less DHA than a pound of fat in women consuming high omega-3/low omega-6 diets, like those in Japan. The only way an American woman can increase the amount of DHA in her fat stores is to add more pounds of fat. Since it takes a certain amount of DHA to build a human infant’s brain,
a woman today needs more pounds of that low-DHA body fat.
This may help explain why American women weigh 20 pounds more than they did 40 years ago,
and 40 pounds more than Japanese women of the same height."
Coconutoil.com/saturated_fats-good
Coconut oil-very good
Coconutoil.com/coconut-oil-research-good
Coconutoil.com/palm_oil-good
Coconutoil.com/unsaturated oils-toxic
Coconutoil.com/cholesterol-is good
How to find genuine extra virgin cold pressed Olive oil
Foodrenegade.com/Is your-extravirgin-olive-oil-fake
Just Eat Real Food
What “fat-free” usually means…
• Most likely contains neurotoxic chemicals like sucralose, MSG, aspartame, autolyzed yeast extract, etc…
• Most likely contains digestive disruptors like guar/xanthum/cellulose gum, carrageenan, etc…
• Always contains preservatives and additives to enhance flavor and extend shelf-life.
• Most likely contains GMOs, usually in the form of corn starch/syrup,
and often HIGH amounts of high fructose corn syrup
• It means that you won’t ever be full, you are missing components to build healthy cells and hormones,
and the fat usually refered to is saturated fat, which is the BEST type of fat.
• Fat free - means that you shouldn’t eat it
In other words, when you see “fat-free” think, 'this is most likely loaded with chemicals'.
via The Cafe Wellness
What “fat-free” usually means…
• Most likely contains neurotoxic chemicals like sucralose, MSG, aspartame, autolyzed yeast extract, etc…
• Most likely contains digestive disruptors like guar/xanthum/cellulose gum, carrageenan, etc…
• Always contains preservatives and additives to enhance flavor and extend shelf-life.
• Most likely contains GMOs, usually in the form of corn starch/syrup,
and often HIGH amounts of high fructose corn syrup
• It means that you won’t ever be full, you are missing components to build healthy cells and hormones,
and the fat usually refered to is saturated fat, which is the BEST type of fat.
• Fat free - means that you shouldn’t eat it
In other words, when you see “fat-free” think, 'this is most likely loaded with chemicals'.
via The Cafe Wellness
1. How Vegetable Oils Replaced Animal Fats
theatlantic.com
In this excerpt from The Happiness Diet,
discover how a company convinced people
to forgo butter and lard for cheap, factory-made heated oils loaded with trans fat.
♥♥♥
2. Keeperofthehome/Good-fats-bad-fats-
and-why-eat-coconutoil/ghee/butter
♥♥♥
3. Realfooduniversity.com/healthy-cooking-oils
How to find genuine extra virgin cold pressed Olive oil
Foodrenegade.com/Is your-extravirgin-olive-oil-fake
Thesimplemoms.com/a-simple-recipe for-dipping-olive-oil.
I would use this with baked or steamed potato
theatlantic.com
In this excerpt from The Happiness Diet,
discover how a company convinced people
to forgo butter and lard for cheap, factory-made heated oils loaded with trans fat.
♥♥♥
2. Keeperofthehome/Good-fats-bad-fats-
and-why-eat-coconutoil/ghee/butter
♥♥♥
3. Realfooduniversity.com/healthy-cooking-oils
How to find genuine extra virgin cold pressed Olive oil
Foodrenegade.com/Is your-extravirgin-olive-oil-fake
Thesimplemoms.com/a-simple-recipe for-dipping-olive-oil.
I would use this with baked or steamed potato
Healthy Blender Recipes
Are you including RAW COCONUT OIL in your diet?
I use organic coconut oil in many of my raw and cooked recipes.
The reason why it is called a butter and an oil
is that it has more of a butter consistency at cold temperatures and turns into an oil when heated.
Coconut oil is naturally stable, and is the only oil that is not adversely altered by heat.
It can be heated to extreme temperatures and does not go rancid. It also does not raise cholesterol levels.
The really good organic coconut oil or butter is produced within an hour or two after opening the coconut.
The oil is extracted using Direct Micro Expelling (DME) equipment and preserves the natural flavour and aroma of the coconut. Make sure you buy fresh unrefined coconut oil to cook with.
Any product that smells toasted or rancid needs to be discarded.
Coconut oil is high in health promoting plant based saturated fat, and has both short and medium chain fatty acids which break down very quickly and are necessary for the proper utilization of omega 3 found in flaxseeds .
Long chain fatty acids have to be broken down through the liver bile process.
Whereas the medium chain fatty acids found in coconut is readily available through the small intestine as energy.
Coconut butter is absolutely loaded with antibacterial and antiviral properties.
It has lauric acid, which has a powerful antiviral effect on the body, and caprylic acid, which is a potent anti-fungal. Coconut oil is fantastic for boosting immunity and staving off illness.
If I am around anyone who is sick, I consume huge amounts of coconut and it never fails me.
Studies have linked coconut with weight loss. There are two types of fat in the body. Brown fat and white fat.
Brown fat sits around the internal organs. Brown fat burns white fat.
It takes good healthy plant based saturated fat like the ones found in coconut
to activate the thyroid and the brown fat which helps to lose white fat.
Unrefined coconut is also a fantastic natural body moisturiser! I only ever use organic cold pressed coconut oil to moisturise my skin. It feels fantastic and smells absolutely divine!
Check out the wealth of information about the health benefits @ mercola.com/coconutoil
Are you including RAW COCONUT OIL in your diet?
I use organic coconut oil in many of my raw and cooked recipes.
The reason why it is called a butter and an oil
is that it has more of a butter consistency at cold temperatures and turns into an oil when heated.
Coconut oil is naturally stable, and is the only oil that is not adversely altered by heat.
It can be heated to extreme temperatures and does not go rancid. It also does not raise cholesterol levels.
The really good organic coconut oil or butter is produced within an hour or two after opening the coconut.
The oil is extracted using Direct Micro Expelling (DME) equipment and preserves the natural flavour and aroma of the coconut. Make sure you buy fresh unrefined coconut oil to cook with.
Any product that smells toasted or rancid needs to be discarded.
Coconut oil is high in health promoting plant based saturated fat, and has both short and medium chain fatty acids which break down very quickly and are necessary for the proper utilization of omega 3 found in flaxseeds .
Long chain fatty acids have to be broken down through the liver bile process.
Whereas the medium chain fatty acids found in coconut is readily available through the small intestine as energy.
Coconut butter is absolutely loaded with antibacterial and antiviral properties.
It has lauric acid, which has a powerful antiviral effect on the body, and caprylic acid, which is a potent anti-fungal. Coconut oil is fantastic for boosting immunity and staving off illness.
If I am around anyone who is sick, I consume huge amounts of coconut and it never fails me.
Studies have linked coconut with weight loss. There are two types of fat in the body. Brown fat and white fat.
Brown fat sits around the internal organs. Brown fat burns white fat.
It takes good healthy plant based saturated fat like the ones found in coconut
to activate the thyroid and the brown fat which helps to lose white fat.
Unrefined coconut is also a fantastic natural body moisturiser! I only ever use organic cold pressed coconut oil to moisturise my skin. It feels fantastic and smells absolutely divine!
Check out the wealth of information about the health benefits @ mercola.com/coconutoil
Fat Facts
These fats don't burn/damage in heat -
Ghee, [scroll right down for how to make Ghee-clarified butter]
Coconut oil,
or Tallow/Lard/animal fats,
or Top quality extra virgin cold-pressed olive oil.
[No-salt butter from raw milk is ok for spreading]
Use extra virgin cold pressed oils for salads.
Never cook oils. (except coconut oil and top quality virgin olive oil on gentle heat)
How-to-cook-with-extra-virgin-olive-oil-the-right-way-including-an-experimental-video
Good fats-Coconut, avocado, fish, fish oils, raw nuts , linseed/flaxseed, eggs
are essential fatty acids- necessary for good health.
We need 3 Tblspns of coconut oil per day
And 1 Tbslpn Flaxseed/linseed oil per day.
TIP-to help digest Meat -marinate natural meats in tomato, lemon juice or applecidervinegar
don't over cook meat [or eggs]
and for more help with digestion eat with tspn Applecidervinegar in cup of water.
How to lose weight tips
1. Dr Mercola.com/what to eat/do to-burn-belly-fat.
2. Beyonddiet.com/Coconut-Oil-and-Fat-Loss--Real
3. 2 simple Fat Loss Strategies to start right now
The-Ultimate-Guide-to-Eating-Paleo.png
click pic to enlarge it- from meandjorge.com
ENERGY
Primalmeded.com/fat-glorious-fat-we need it for energy-like firewood
These fats don't burn/damage in heat -
Ghee, [scroll right down for how to make Ghee-clarified butter]
Coconut oil,
or Tallow/Lard/animal fats,
or Top quality extra virgin cold-pressed olive oil.
[No-salt butter from raw milk is ok for spreading]
Use extra virgin cold pressed oils for salads.
Never cook oils. (except coconut oil and top quality virgin olive oil on gentle heat)
How-to-cook-with-extra-virgin-olive-oil-the-right-way-including-an-experimental-video
Good fats-Coconut, avocado, fish, fish oils, raw nuts , linseed/flaxseed, eggs
are essential fatty acids- necessary for good health.
We need 3 Tblspns of coconut oil per day
And 1 Tbslpn Flaxseed/linseed oil per day.
TIP-to help digest Meat -marinate natural meats in tomato, lemon juice or applecidervinegar
don't over cook meat [or eggs]
and for more help with digestion eat with tspn Applecidervinegar in cup of water.
How to lose weight tips
1. Dr Mercola.com/what to eat/do to-burn-belly-fat.
2. Beyonddiet.com/Coconut-Oil-and-Fat-Loss--Real
3. 2 simple Fat Loss Strategies to start right now
The-Ultimate-Guide-to-Eating-Paleo.png
click pic to enlarge it- from meandjorge.com
ENERGY
Primalmeded.com/fat-glorious-fat-we need it for energy-like firewood
Onceamonthmom.com/Get-real-know-your-fats-the-good-and-the-bad
3 basic points:
Modern nutrition has villainized fat in many ways, with increasingly disastrous results.
Our bodies NEED fat.
Developing babies, children and teens, as well as child-bearing women,
desperately need good fats in particular.
Healthful fats and oils are absolutely critical to the body for an amazing number of processes:
Not only do fats actually help keep your body healthy,
but did you know that eating fat doesn’t make you fat?
Eating a carbohydrate-heavy diet (esp. refined carbs) and sugar /natural sweeteners and fruit juices
- is the recipe for gaining weight.
Out of control portions makes it worse.
Add to that our apathetic, couch-potato tendencies and all that
is what is causing obesity. -- Not saturated fats.
As a culture obsessed with weight, image [and full of bad information], we’ve run away from fats,
rather than carefully evaluating the different fats
to know which ones we really should avoid and which ones we should embrace in a real food diet.
“I eventually understood the nutritional myths that had me snookered and miserable,
I now know that REAL FATS ARE GOOD- even the maligned saturated fats
but INDUSTRIAL FATS ARE BAD.
It’s not complicated. Eat real fats and avoid industrial ones.” Nina Planck,
Real Food for Mother and Baby.
Keeperofthehome/good-fats-bad-fats-and-why-eat-coconut/ghee/butter
That might sound simplistic, but it actually can be as simple as that.
Eat real, old fashioned, traditional fats.
Ones that our grandparents and great-grandparents would have recognized and used.
Avoid new, refined, processed, industrial fats. So which ones are which?
Which fats are “real food“?
it’s hard to be convinced and get over the fear of fat that our society has developed.
Read up on the subject, ask good questions and dig in for yourself.
I’ve written a far more extensive post on this topic on my own blog–
Good Fats, Bad Fats, and Why I Eat Plenty of Butter.
It includes a huge number of resources, including articles, videos, other blog posts,
and books for you to learn more about this topic.
For those who want to do a little bit more research,
here are top recommendations:
3 basic points:
- Our body and minds require certain fats in order to thrive. ie beat depression etc
- Fat is not the enemy.
- Choose “real food” fats, and avoid the modernized, industrial and processed fats.
Modern nutrition has villainized fat in many ways, with increasingly disastrous results.
Our bodies NEED fat.
Developing babies, children and teens, as well as child-bearing women,
desperately need good fats in particular.
Healthful fats and oils are absolutely critical to the body for an amazing number of processes:
- Saturated fats are crucial for cell membrane structure and integrity. (and mind health)
- They are a valuable source of fat soluble vitamins- A, D, and K, which are deficient in most western diets,
-vitamins are necessary for hormone regulation, reproduction, immunity, bone health and much more. - Saturated fat makes cells more resistant to oxidative damage.
- As well, saturated fats are far more stable at high temperatures than other fats,
so don't become oxidized and turn into cell-damaging free radicals (as polyunsaturated vegetable oils do). - Butter and coconut oil contain lauric acid, - important in treating fungal infections/ candida (yeast overgrowth)
- Many fats contain anti-oxidants that protect against free radical damage and weakening arteries.
- Fats provide a concentrated source of energy in the diet
- They are the building blocks for cell membranes and a variety of hormones.
- Fats slow down nutrient absorption so that we can go longer without feeling hungry,
- and also help us to lose weight or maintain a healthy weight.
Not only do fats actually help keep your body healthy,
but did you know that eating fat doesn’t make you fat?
Eating a carbohydrate-heavy diet (esp. refined carbs) and sugar /natural sweeteners and fruit juices
- is the recipe for gaining weight.
Out of control portions makes it worse.
Add to that our apathetic, couch-potato tendencies and all that
is what is causing obesity. -- Not saturated fats.
As a culture obsessed with weight, image [and full of bad information], we’ve run away from fats,
rather than carefully evaluating the different fats
to know which ones we really should avoid and which ones we should embrace in a real food diet.
“I eventually understood the nutritional myths that had me snookered and miserable,
I now know that REAL FATS ARE GOOD- even the maligned saturated fats
but INDUSTRIAL FATS ARE BAD.
It’s not complicated. Eat real fats and avoid industrial ones.” Nina Planck,
Real Food for Mother and Baby.
Keeperofthehome/good-fats-bad-fats-and-why-eat-coconut/ghee/butter
That might sound simplistic, but it actually can be as simple as that.
Eat real, old fashioned, traditional fats.
Ones that our grandparents and great-grandparents would have recognized and used.
Avoid new, refined, processed, industrial fats. So which ones are which?
Which fats are “real food“?
- Coconut oil
- Butter or ghee (particularly high vitamin, from grass-fed cows)
- Extra virgin olive oil - raw-cold pressed, high quality.
- Palm oil or shortening.
- Rendered animal fats like tallow and lard (preferably from pastured animals)
- Small amounts of cold-pressed oils such as sesame or flax - for salads only
- Margarine or other non-butter spreads or sprays
- ( original Margy companies advertised and spread the wrong info re fats and oils.)
- Processed vegetable oils (pretty much any of them in the supermarket aisle-
- canola, soy, sunflower, safflower, corn, as well as non-virgin olive oil)
- Oil products -Cool Whip, International Foods, coffee flavorings, etc.
- Trans fats or hydrogenated fats or partially-hydrogenated fats/ heat damaged
- ( in processed, packaged foods, dips, crackers, biscuits, breads, frozen chips, fast food)
- Ournourishingroots/think-saturated-fat-and-cholesterol-will-give-you-heart-disease-think-again
- Butter (Ghee is even better): for baking, also good for frying, sautéing, as well as eating cold on breads, etc.
- butterbeliever.com/how-to-make-ghee-in-a-crock-pot
- Coconut Oil: Frying, roasting, baking, and use cold -in raw desserts, in smoothies, etc.) enjoy it as its very beneficial for the stomach/candida/thrush etc. and excellent for skin, babies, or deodorant.
- Coconut Oil is a Powerful Virus-Destroyer and Antibiotic…
- Extra Virgin Olive Oil: heat on low-then grad bring to mod temp-never high, check if bread gently sizzles
- pain-in-iowa.how-to-cook-with-extra-virgin-olive-oil-the-right-way-with-video
- use for Frying, sautéing, roasting, grilling, baking, and cold use (salad dressings, dipping bread, etc.).
I was previously unsure of frying with EVOO, but this post and video changed my mind. - Animal fats like Beef Tallow , Pork Lard, Duck fat: Deep frying, roasting, anything high temperature (like homemade french fries or summer favorite, deep fried zucchini sticks).
Lard is also good for baking flaky pastries and crusts. Save bacon grease and fry best eggs.ever. - Palm Oil/Shortening: Great for baking, esp as dairy-free substitute for butter- use for frying, roasting, etc.
- Unrefined organic linseed/flax, sunflower, walnut, avocado, grape seed oils: Cold use only ie. Salad dressings, homemade mayonnaise.
- Cod Liver Oil: or deep sea krill oil - One of the few supplements recommended.
Don’t cook with it, but you and your family - take it by the spoonful. - as it provides essential Omega 3 that we all lack,
Linseed/flaxseed oil is also very good for Omega 3
it’s hard to be convinced and get over the fear of fat that our society has developed.
Read up on the subject, ask good questions and dig in for yourself.
I’ve written a far more extensive post on this topic on my own blog–
Good Fats, Bad Fats, and Why I Eat Plenty of Butter.
It includes a huge number of resources, including articles, videos, other blog posts,
and books for you to learn more about this topic.
For those who want to do a little bit more research,
here are top recommendations:
- The book Eat Fat, Lose Fat by Dr. Mary Enig and Sally Fallon.
- Good Fat, Bad Fat: A Video Tutorial @ Food Renegade (very helpful for learning about traditional fats)
- Fat Full Fall @ Kitchen Stewardship
(There are a ton of different posts exploring the merits of the different types - of traditional and conventional fats, how to use them properly and more)
Reducing Inflammation
Margarine, Fatty Acids and Your Health
1. DrMercola-on-chronic-inflammation.
DIABETES
Karlloren.com/Diabetes
To maintain good health it is important that we have the correct intake of omega fatty acids in our diets.
Hydrogenated fats like margarine are non-foods with toxic effects
and should be avoided at any cost.
We must remove junk foods, processed foods, transfats/heated fats and sugars from our diet.
so Omega 3 can convert to what our body needs.
Omega 3 and 6
Goodfats.pamrotella.com
we get too much 6 and not enough 3
1. Theconsciouslife.com/anti-inflammatory-diet-how-to-balance-omega-3-omega-6-fats
2. Paleozonenutrition.com/omega-6-and-3-in-nuts-oils-meat-fish--tools-to-get-it-right
3 Chriskresser.com/how-too-much-omega-6-and-not-enough-omega-3-is-making-us-sick
Chart of fish
omega3- best on top right / less mercury- best on top left
Paleozonenutrition./omega-6/3-in-nutsoilsmeatfish-tools-to-get-it-right/omega-3-to-mercury-in-fish
Graphs of omega 3 and omega 6
see why flax seed/linseed and salmon are good for Omega 3
1. Blogspot.com//Omega6-Omega3
2. Spreadsheets.google.com- ratio omega 6 and 3- increase 3's
3. GraphPaleozonenutrition/omega-3-and-6-in-fats-oils-nuts-seeds-meat-and-seafood.
from Fanaticcook/omega-6-and-omega-3-in-foods
Chart of Omega 6 foods
we usually consume too much omega 6 causing inflammation- so reduce left side of chart
Math.ucsd.edu/Health/Nutrition/oil_good
High levels of omega-6 can block omega-3 usage.
Forum.lowcarber.org/archive/index
Margarine, Fatty Acids and Your Health
1. DrMercola-on-chronic-inflammation.
- 2. The Silent Inflammation That Afflicts 3 Out of 4 Americans
- 2a. The need for need Astaxanthin.
- A new study reveals that krill oil is vastly superior to fish oil for regulating key metabolic processes, including glucose and fat metabolism, by controlling the genes that direct those metabolic processes
- Krill oil offers benefits over fish oil especially with metabolic dysregulation in obesity and type 2 diabetes
- Omega-3 fats are important component of cell membranes, which help shuttle molecules into and out of your cells, so if deficient in these fats, you have higher risk for developing system-wide health problems.
- Omega-3 deficiency increases risk for major diseases, eg type 2 diabetes, cardiovascular disease, Parkinson’s and Alzheimer’s diseases, cancer, arthritis and others—and may accelerate the aging process
The only kind of krill oil recommended is from genuine Antarctic krill.
Only buy cold-processed, which preserves its biological benefits.
Make sure that hexane is not used to extract the oil from the krill as some of the most popular krill oils on the market use this dangerous chemical agent.
- It should also be free of heavy metals, PCBs, dioxins and other contaminants.
- Make sure it is harvested in compliance with international conservation standards.
1. Dr Mercola/astaxanthin/krill oil-for-dementia.
DIABETES
Karlloren.com/Diabetes
To maintain good health it is important that we have the correct intake of omega fatty acids in our diets.
Hydrogenated fats like margarine are non-foods with toxic effects
and should be avoided at any cost.
We must remove junk foods, processed foods, transfats/heated fats and sugars from our diet.
so Omega 3 can convert to what our body needs.
Omega 3 and 6
Goodfats.pamrotella.com
we get too much 6 and not enough 3
1. Theconsciouslife.com/anti-inflammatory-diet-how-to-balance-omega-3-omega-6-fats
2. Paleozonenutrition.com/omega-6-and-3-in-nuts-oils-meat-fish--tools-to-get-it-right
3 Chriskresser.com/how-too-much-omega-6-and-not-enough-omega-3-is-making-us-sick
Chart of fish
omega3- best on top right / less mercury- best on top left
Paleozonenutrition./omega-6/3-in-nutsoilsmeatfish-tools-to-get-it-right/omega-3-to-mercury-in-fish
Graphs of omega 3 and omega 6
see why flax seed/linseed and salmon are good for Omega 3
1. Blogspot.com//Omega6-Omega3
2. Spreadsheets.google.com- ratio omega 6 and 3- increase 3's
3. GraphPaleozonenutrition/omega-3-and-6-in-fats-oils-nuts-seeds-meat-and-seafood.
from Fanaticcook/omega-6-and-omega-3-in-foods
Chart of Omega 6 foods
we usually consume too much omega 6 causing inflammation- so reduce left side of chart
Math.ucsd.edu/Health/Nutrition/oil_good
High levels of omega-6 can block omega-3 usage.
Forum.lowcarber.org/archive/index
<><><><><><><><><><><><><><><><><><><><><><><><><><><>
Extremely High omega 6
(over 50%) Grapeseed oil 70.6%!!! Corn Oil 54.5% Walnuts 52.5% (oil 53.9%) Cottonseed oil 52.4% Soybean oil 51.4% Very High Omega 6
(20-50%) Sesame oil 42.0% Pepitas 34.5% Margarine 27.9% Pecans 26.9% Peanut Butter 22.5% Pistachios 21.3% |
High Omega 6
(10-20%) Chicken Fat 19.5% Almonds 19.1% Canola oil 19.0% Flaxseed oil 12.9% Cashews 12.6% Duck Fat 12.2% Bacon Grease 10.2% Lard 10.2% Moderate Omega 6
(5-10%) Olive oil 9.9% Goose Fat 9.8% Avocado 9.4% Chicken with skin 9.0% Olives 7.4% Bacon 7.0% Eggs 6.8% Pork chops 6.2% Popcorn (Air Pop) 5.8% Oats 5.6% |
Low Omega 6
(2-5%) Corn 4.7% Chicken Liver 3.7% Sunflower Oil 3.7% (High oleic variety - others are very high in omega 6) Butter 3.4% Beef Tallow 3.1% Cocoa Butter 2.8% Macadamia Nut oil ~2.5% Cream 2.2% Beef liver 2.1% Grassfed Beef 2.0% Whole wheat flour 2.0% |
Extremely low Omega 6 (Less than 2%)
Coconut oil 1.9% Prime rib 1.8% Whole milk 1.8% Half and Half 1.8% Ground Beef 1.6% Macadamia Nuts 1.6% Chicken no skin 1.4% Lamb 1.4% Cheese/Brie 1.3% Coconut Milk 1.1% Seal Oil 1.1% Foie gras 1.1% Palm Kernel Oil 0.8% Sockeye Salmon 0.5% Yams 0.4% Potatoes 0.3% Halibut 0.2% Shrimp 0.2% Clams 0.2% Canned tuna 0.1% Blue crab 0.1% Lobster 0.1% |
I am posting this below because my Father was on drugs to lower his cholesterol,
and his leg muscles weakened badly, it is wise to look at diet-rather than take drugs
ie to help the heart -we need to reduce grain and sugar consumption...
PLUS-Do research to understand good and bad cholesterol- we need cholesterol.
1. Capitaldistrictvitalitycenter.com/heart-disease-is-an-inflammation-disease
2. Drhyman.com/why-cholesterol-may-not-be-the-cause-of-heart-disease
click for ~Healthy vs. Unhealthy Fats and Oils
WE HAVE ALL BEEN LED TO to believe that cholesterol is bad and that lowering it is good.
Because of extensive pharmaceutical marketing to both doctors and patients
- we think that using statin drugs is proven to work to lower the risk of heart attacks and death.
But on what scientific evidence is this based, what does that evidence really show?
If these medications were without side effects, then you may be able to justify the risk –
but they cause muscle damage, sexual dysfunction, liver and nerve damage
and other problems in 10-15% of patients who take them. Certainly not a free ride
We know what causes the damaging small cholesterol particles.
And it isn’t fat in the diet.
It is sugar.
Sugar in any form or refined carbohydrates (white food) drives the good cholesterol down,
cause triglycerides to go up, creates small damaging cholesterol particles,
and causes metabolic syndrome or pre-diabetes.
That is the true cause of most heart attacks, -----NOT LDL cholesterol.
Have a read about what sugar alternatives ARE healthy
Holistickid.com/sugar-and-alternatives
First of all, let’s take a look at what cholesterol actually is.
It’s a fatty substance produced by the liver that is used to help perform thousands of bodily functions.
The body uses it to help build your cell membranes, the covering of your nerve sheaths,
and much of your brain. It’s a key building block for our hormone production,
and without it you would not be able to maintain adequate levels of
testosterone, estrogen, progesterone and cortisol.
So if you think cholesterol is the enemy, think again. Without cholesterol, you would die.
In fact, people with the lowest cholesterol as they age are at highest risk of death.
Under certain circumstances, higher cholesterol can actually help to increase life span.
(Of course, this doesn't mean eat fatty foods and expect to be well and live long,
we need to keep our weight down, and our liver and blood clean,
which means understanding food and what is a healthy lifestyle)
***********************
Eat a balance of high quality fats and cholesterol.
Consumption of high quality fats optimizes the absorption of vitamins A and D into your bloodstream.
And vitamin A is needed to keep your intestinal lining healthy
and readily able to absorb minerals in the foods that you eat.
For these reasons, it's virtually impossible to have optimally healthy bones and teeth
without including healthy fats in your diet.
If you want to adopt the wise and time tested strategy of eating properly for your body’s sake,
then you must eat the type of fats that actually comprise the make-up of the body.
Fats We MUST Have
that is able to optimally absorb minerals into your bloodstream.
Healthy dietary cholesterol can help ensure adequate cholesterol status in your system
so that sunlight has enough cholesterol to act on to produce vitamin D.
While your body is capable of producing cholesterol from other nutrients,
it makes sense to ensure adequate cholesterol levels via intake of healthy cholesterol.
click for ~Healthy vs. Unhealthy Fats and Oils
and his leg muscles weakened badly, it is wise to look at diet-rather than take drugs
ie to help the heart -we need to reduce grain and sugar consumption...
PLUS-Do research to understand good and bad cholesterol- we need cholesterol.
1. Capitaldistrictvitalitycenter.com/heart-disease-is-an-inflammation-disease
2. Drhyman.com/why-cholesterol-may-not-be-the-cause-of-heart-disease
click for ~Healthy vs. Unhealthy Fats and Oils
WE HAVE ALL BEEN LED TO to believe that cholesterol is bad and that lowering it is good.
Because of extensive pharmaceutical marketing to both doctors and patients
- we think that using statin drugs is proven to work to lower the risk of heart attacks and death.
But on what scientific evidence is this based, what does that evidence really show?
If these medications were without side effects, then you may be able to justify the risk –
but they cause muscle damage, sexual dysfunction, liver and nerve damage
and other problems in 10-15% of patients who take them. Certainly not a free ride
We know what causes the damaging small cholesterol particles.
And it isn’t fat in the diet.
It is sugar.
Sugar in any form or refined carbohydrates (white food) drives the good cholesterol down,
cause triglycerides to go up, creates small damaging cholesterol particles,
and causes metabolic syndrome or pre-diabetes.
That is the true cause of most heart attacks, -----NOT LDL cholesterol.
Have a read about what sugar alternatives ARE healthy
Holistickid.com/sugar-and-alternatives
First of all, let’s take a look at what cholesterol actually is.
It’s a fatty substance produced by the liver that is used to help perform thousands of bodily functions.
The body uses it to help build your cell membranes, the covering of your nerve sheaths,
and much of your brain. It’s a key building block for our hormone production,
and without it you would not be able to maintain adequate levels of
testosterone, estrogen, progesterone and cortisol.
So if you think cholesterol is the enemy, think again. Without cholesterol, you would die.
In fact, people with the lowest cholesterol as they age are at highest risk of death.
Under certain circumstances, higher cholesterol can actually help to increase life span.
(Of course, this doesn't mean eat fatty foods and expect to be well and live long,
we need to keep our weight down, and our liver and blood clean,
which means understanding food and what is a healthy lifestyle)
***********************
Eat a balance of high quality fats and cholesterol.
Consumption of high quality fats optimizes the absorption of vitamins A and D into your bloodstream.
And vitamin A is needed to keep your intestinal lining healthy
and readily able to absorb minerals in the foods that you eat.
For these reasons, it's virtually impossible to have optimally healthy bones and teeth
without including healthy fats in your diet.
If you want to adopt the wise and time tested strategy of eating properly for your body’s sake,
then you must eat the type of fats that actually comprise the make-up of the body.
Fats We MUST Have
- Coconuts, coconut oil and coconut milk
- Extra virgin olive oil
- Avocados
- Organic eggs from cage-free birds
- Soaked nuts and seeds (about a handful per day )
- Cold-water fish and high quality fish oils eg krill
- Bone broths
- Organic raw milk Butter, Cream, Ghee
Tallow/Suet/Lard
- Organic raw milk Butter, Cream, Ghee
- Organically raised red and white meats (should be eaten sparingly- with proper planning,
there is no physiological requirement for red and white meats)
that is able to optimally absorb minerals into your bloodstream.
Healthy dietary cholesterol can help ensure adequate cholesterol status in your system
so that sunlight has enough cholesterol to act on to produce vitamin D.
While your body is capable of producing cholesterol from other nutrients,
it makes sense to ensure adequate cholesterol levels via intake of healthy cholesterol.
click for ~Healthy vs. Unhealthy Fats and Oils
- Good fats/bad fats
- 1. Why should you use coconut oil for cooking?
- 2. This Cooking Oil is a Powerful Virus-Destroyer and Antibiotic…
- 2. Flush These "Dementia Markers" Out of Your Blood Stream
- The causes of Alzheimer’s disease are multifactorial, and the more risk factors you have,
the more likely you will develop this sad, debilitating disease which has few effective treatments, making prevention extremely important - Factors known to contribute to dementia include diets too high in fructose, certain health conditions, nutritional deficiencies, and environmental toxins
- Key approaches to preventing and reducing the symptoms of dementia include good dietary choices, regular exercise (physical and mental), and making sure you are consuming enough
B vitamins, vitamin D, vitamin E, and high-quality omega-3 fats - Besides astaxanthin, natural treatments that science has shown have promise in the treatment and prevention of Alzheimer’s are coconut oil, Gingko biloba, and alpha lipoic acid (ALA)
- Researchers say the ketones found in coconut oil
have slowed the progression of Alzheimer's disease in some people and may actually prevent it
1. cbn.com/news on coconut oil-media/player
2. DrMercola.com/Coconut oil-cure/prevent-alzheimers.
3. Dr Mercola.com/coconut-oil
- The causes of Alzheimer’s disease are multifactorial, and the more risk factors you have,
1. Olive Butter Recipe
Ingredients: 1/4 cup extra-virgin olive oil,, 1/4 teaspoon sea salt 1. Whisk sea salt and olive oil in a small bowl. 2. Pour in small container, freeze until solid. add to steamed vegetables, baked sweet potatoes etc. This olive butter will keep for months in the freezer. 2. Soft Whipped Coconut Butter Recipe 1/4 cup coconut oil, 1 tablespoon light miso Use a fork to mix miso with coconut oil. Voila - coconut butter like soft whipped butter. Fresh for two months in the fridge. 3. Macadamia NUT BUTTER ½ cup macadamia nuts or pine nuts 1 Tblspn linseed/Flaxseed oil & extra virgin olive oil 1 tablespoon fresh lemon juice ¼ cup distilled / boiled cool water 1 tspn Celtic Sea Salt 1/3 cup organic coconut oil Process nuts, oils, lemon juice, water, sea salt. Add a little water if needed for creamy consistency. Add coconut oil and blend again. Place in mold or glass jar and refrigerate or freeze. or 4. Dietdessertndogs-butterscotch-walco-nut-butter |
- PROTECT YOUR HEART
- 1. Heart Surgeon Speaks Out On What Really Causes Heart Disease
- 2. Ournourishingroots/Think-saturated-fat/cholesterol-will-give-you-heart-disease-think-again
- 3. Heart health/coconut-oil-and-saturated-fats-can-make-you-healthy
- 3. Coconut Oil Helps You Lose Weight
have been telling you saturated fats are bad for your health and lead to a host of negative consequences,
like elevated cholesterol, obesity, heart disease and Alzheimer's disease.
Meanwhile during this same 60 years the American levels of heart disease, obesity,
elevated serum cholesterol and Alzheimer's have skyrocketed compared to our ancestors,
and even compared to modern-day primitive societies using saturated fat as a dietary staple.
Did you know that multiple studies on Pacific Island populations
who get 30-60% of their total caloric intact from fully saturated coconut oil
have all shown nearly non-existent rates of cardiovascular disease?[1]
Clearly, a lot of confusion and contradictory evidence exists on the subject of saturated fats,
even among health care professionals.
But I'm going to tell you something that public health officials and the media aren't telling you.
The fact is, all saturated fats are not created equal.
The operative word here is "created", because some saturated fats occur naturally,
while other fats are artificially manipulated into a saturated state
through the man-made process called hydrogenation.
Hydrogenation manipulates vegetable and seed oils by adding hydrogen atoms while heating the oil,
producing a rancid, thickened oil that really only benefits processed food shelf life and corporate profits.
The medical and scientific communities are now fairly united in the opinion
that hydrogenated vegetable and seed oils should be avoided.
These unsaturated fats, artificially manipulated into saturated fats, are also called trans fats,
and no doubt you've heard about them lately. Some cities and states have now outlawed their use.
There is no controversy anymore regarding the health dangers of these artificially saturated fats.
And guess what?
These are the same damaged trans fats that have been touted as "healthy" and "heart-friendly"
for the last 60 years by the vegetable and seed oil interests!
But the truth finally came out. Trans fat was rebuked, debunked,
and revealed as the true enemy to good health that it has always been, regardless of what the seed-
and vegetable oil shills told the American public for the last half century.
Unfortunately, this rightful vilification of hydrogenated saturated fats has created a lot of confusion regarding naturally occurring saturated fats, including coconut oil.
If one form of saturated fat is bad for you, the argument goes, then all saturated fat must be bad.
Right?
Nothing could be further from the truth!
1. The Truth about Coconut Oil
The truth about coconut oil is obvious to anyone who has studied the health
of those who live in traditional tropical cultures,
where coconut has been a nutritious diet staple for thousands of years.
Back in the 1930's, a dentist named Dr. Weston Price traveled throughout the South Pacific,
examining traditional diets and their effect on dental and overall health.
He found that those eating diets high in coconut products were healthy and trim,
despite the high fat concentration in their diet, and that heart disease was virtually non-existent.
********************************************************
♪The Love of God by Dallas Holm-utube♪
Coconut Oil is very healthy
1. Secrets of Virgin Coconut Oil
2. Coconut-oil-increases-cholesterol-yet-is-still-healthy-for-your-heart
Cholesterol isn’t “good” or “bad”, because it is an essential component of cell membranes
and helps in healing and repair, as well as aiding vitamin D synthesis.
So why are we driven to bring down these levels to very low amounts? Drug companies.
The fatty acids in coconut oil are composed of medium and short chains,
which the body can utilize very quickly for energy.
Most long chained fatty acids that come from supposedly “healthy” oils
like canola or sunflower seed oil are actually stored as fat much more readily -
Margarines and other unnatural substitutes were composed of predominately trans-fats, (heat processed)
which are the most dangerous fats of all.
They’re so dangerous, that many health care practitioners and health experts
find them even more jarring to bodily health than smoking a cigarette.
click - 2. Dailybitesblog/the-wonders-of-coconut-oil
3. Dr Mercola/coconut-oil-for-healthy-heart.
160 Uses for coconut oil
4. Hybridrastamama.com/160-uses-for-coconut-oil
4a. Healthimpactnews.com/80-uses-for-coconut-oil
-use it for babies-cradlecap, nappyrash and as moisturiser for feeding mothers
What’s the bottom line on coconut oil?
Coconut oil is nearly 50% lauric acid.
Lauric acid is incredibly anti-bacterial, anti-viral, and anti-fungal.
The only other source of lauric acid is human milk.
Coconut oil is a medium-chain fat.
Medium chain fats are easier to digest.
Medium chain fats are converted to energy rather than stored as fat in the body.
Hungry for more info on coconut oil?
Check out Dr. Bruce Fife, here.
Coconutresearchcenter.org/article
If you’re new to the taste of coconut oil,
begin with less by combining 1/2 coconut oil with virgin olive oil or ghee.
***********************************
I use coconut oil for breaky with eggs,
grated sweet potato, caps/peppers, toms, celery, spinach, zucc, pumpkin etc,
put lid on and it's cooked in 5 mins.
We enjoy a dinner of butternut cooked in ccnut oil, steamed noodled carrot, cauli,
and ginger seasalt chickenbreast, delicious combo
Click here to read all about cocnut oil
mercola.com/coconutoil
1. Secrets of Virgin Coconut Oil
2. Coconut-oil-increases-cholesterol-yet-is-still-healthy-for-your-heart
Cholesterol isn’t “good” or “bad”, because it is an essential component of cell membranes
and helps in healing and repair, as well as aiding vitamin D synthesis.
So why are we driven to bring down these levels to very low amounts? Drug companies.
The fatty acids in coconut oil are composed of medium and short chains,
which the body can utilize very quickly for energy.
Most long chained fatty acids that come from supposedly “healthy” oils
like canola or sunflower seed oil are actually stored as fat much more readily -
Margarines and other unnatural substitutes were composed of predominately trans-fats, (heat processed)
which are the most dangerous fats of all.
They’re so dangerous, that many health care practitioners and health experts
find them even more jarring to bodily health than smoking a cigarette.
click - 2. Dailybitesblog/the-wonders-of-coconut-oil
3. Dr Mercola/coconut-oil-for-healthy-heart.
160 Uses for coconut oil
4. Hybridrastamama.com/160-uses-for-coconut-oil
4a. Healthimpactnews.com/80-uses-for-coconut-oil
-use it for babies-cradlecap, nappyrash and as moisturiser for feeding mothers
What’s the bottom line on coconut oil?
Coconut oil is nearly 50% lauric acid.
Lauric acid is incredibly anti-bacterial, anti-viral, and anti-fungal.
The only other source of lauric acid is human milk.
Coconut oil is a medium-chain fat.
Medium chain fats are easier to digest.
Medium chain fats are converted to energy rather than stored as fat in the body.
Hungry for more info on coconut oil?
Check out Dr. Bruce Fife, here.
Coconutresearchcenter.org/article
If you’re new to the taste of coconut oil,
begin with less by combining 1/2 coconut oil with virgin olive oil or ghee.
***********************************
I use coconut oil for breaky with eggs,
grated sweet potato, caps/peppers, toms, celery, spinach, zucc, pumpkin etc,
put lid on and it's cooked in 5 mins.
We enjoy a dinner of butternut cooked in ccnut oil, steamed noodled carrot, cauli,
and ginger seasalt chickenbreast, delicious combo
Click here to read all about cocnut oil
mercola.com/coconutoil
Contrary to popular belief, avocados are not fattening.
• Raising good (HDL) blood cholesterol,
stabilizing blood sugar and providing glutathione to cleanse the liver
are only some of the many health benefits that avocados have.
• Avocado’s always make the list of the top ten super foods established by so called experts.
Your skin can also benefit from a regular serving of guacamole.
Natural oils in avocados perk up a poor complexion, make brittle nails strong again and improve dry skin.
Avocados contain special oils that aid in the regeneration of hair follicles and therefore,
people with severe hair loss should eat three avocados daily,
because they will in turn stimulate the growth of new hair.
AVOCADO
The world's most PERFECT first-food for babies;
At mealtime cut open, mash it a little and feed it to baby
Guacamole with Love
www.hooplaha.com
How-to-make-guacamole dip
More recipes for avocado
Savoury Snacks
Salads n Dips
Special delights
• Raising good (HDL) blood cholesterol,
stabilizing blood sugar and providing glutathione to cleanse the liver
are only some of the many health benefits that avocados have.
• Avocado’s always make the list of the top ten super foods established by so called experts.
Your skin can also benefit from a regular serving of guacamole.
Natural oils in avocados perk up a poor complexion, make brittle nails strong again and improve dry skin.
Avocados contain special oils that aid in the regeneration of hair follicles and therefore,
people with severe hair loss should eat three avocados daily,
because they will in turn stimulate the growth of new hair.
AVOCADO
The world's most PERFECT first-food for babies;
At mealtime cut open, mash it a little and feed it to baby
Guacamole with Love
www.hooplaha.com
How-to-make-guacamole dip
More recipes for avocado
Savoury Snacks
Salads n Dips
Special delights
Mousse with variations
In processor. 1- 2 avocadoes , 1 tin coconut milk/cream T maple syrup/natural honey or a few dates vanilla Add-aptions to try 2-4 T cacoa powder, or cocoa - to taste 1/2 to 1 cup dessicated ccnut - 3 T chia seed or 2 tspns guar gum- creamier 1/2 cup almonds/walnuts/macadamias 2 - 3 bananas 2 apples or pears- makes bulk/sweetens 1/2 cucumber, sprigs of parsley, cress, mint, spinach. Tinned or fresh Peaches, mango, apricot, pineapple - drain the juice first. 2-3 T sunflower seeds, sesame seeds 2 cups frozen berries, Cooked stone fruit Add egg for protein 1-2 T gelatin for jelly like I love - banana, apple, cress, pineapple, vanilla, gum Just make it creamy..and don't use sugar yum on fresh cubed apple/pear or baked apple or kiwi fruit- and can be eaten for breakfast tip-Add gum and freeze the mousse as popsicles |
Ghee
How to make casein free Ghee -clarified butter, - less allergenic than butter In a casserole -bake salt free butter in oven over half an hour, scrape off scum-discard, pour the good gold ghee into container, add natural seasalt while hot. - [the cream left on base can be used for spreading] 1: Some have a compromised gut that cannot handle milk proteins or lactose. So, use ghee. 2: Milk solids burn when using butter for frying or roasting -.& frying in olive oil, scorches the oil- detrimental to health. So use ghee for buttery taste without burning or oxidizing fats. 3: Eating seafood, use ghee! delicious, and nourishing- the golden color of ghee is full of vitamin k2. 1. Ournourishingroots/real-food-how-to-make-ghee/ 2. Theliberatedkitchenpdx/ghee-clarified-butter 3. Thespunkycoconut/Ghee-video-howtomake or Organic cream- butter- from grass fed cows Ournourishingroots/how-to-make-raw milk butter |
Ozoneuniversity.com/secrets_of_food_processing
FATS AND OILS
Oil processing starts with the crude vegetable oil and produces various oils, margarine, shortening and so forth. Don't forget these oils start out loaded with pesticides.
The steps involved in processing have to do with bleaching, deodorizing,
taking all the nutrients out, filtering, and removing saturates to make the oils more liquid.
They also add a hexane solvent in order to squeeze the very last drop of oil out of the seeds.
Caustic refining refers to very alkaline, very caustic chemicals that are added to the oil.
MARGARINE
Margarine processing uses the cheapest seeds, and most of them are full of pesticides and genetically engineered. Oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then they steam clean the oils to remove all the vitamins and all the anti-oxidants, but of course, the solvents and the pesticides remain. These oils are mixed with a nickel catalyst and then put into a huge high pressure, high temperature reactor. Emulsifiers are mixed in.
What comes out of that reactor, actually, is a smelly, grey type of cottage cheese.
Then they mix in the emulsifiers to smooth it out, and steam clean it again to get rid of the horrible smell.
Then they bleach it to get rid of the grey colour, and they add artificial flavours and synthetic vitamins.
Actually they are not allowed to add a synthetic colour to margarine.
They have to add a natural colour, so they add anatto or something natural.
It is then packaged in blocks and tubs and then advertising promotes this garbage as a health food.
HYDROGENATED OILS
Saturated fat is the type of fat found in lard or butter. It is a straight molecule and it packs together easily.
That is why it's solid at room temperature.
Unsaturated fat, like the type of fat found in olive oil, is a bent molecule.
It has a little bend with two hydrogen molecules sticking out.
And when that molecule gets built into your cells, the body wants those two hydrogens together;
it makes an electron cloud and that is where your body makes reactions in the cell membrane.
During hydrogenation, one of those hydrogens is moved to the other side,
and it causes the molecule to straighten out so that it behaves like a saturate.
The original unsaturated molecule is called 'cis' fatty acid, because the two hydrogens are together,
and then it becomes a 'transfat,' a transfatty acid because the two hydrogens are across from each other.
But your body doesn't know that this new molecule is something that has never been in nature before,
so when you eat one of these transfats, or transfatty acids, they become built into your cell membranes.
When it gets into your cell membranes, your body starts to realize something is wrong,
because it wants to make reactions where those two hydrogens are and it can't find them.
And so the reaction can't take place. The more transfatty acids that you eat,
the more hydrogenated your cells become and the more chaos that you are going to have on the cellular level.
So this is a completely phony, toxic molecule that tricks your body into thinking it is something real
and your body puts it in a cell, and then the cells can't work.
All of the margarines, shortenings, spreads, even low trans spreads are made with all these horrible ingredients.
In the groceries stores there is just a little bit of space for the butter
because all the low profit margarine foods have totally invaded the food supply.
You cannot buy any packaged or processed foods that don't have these transfatty acids in them.
They're in all the chips and crackers, and they now use them for french fries.
They used to fry the fries in tallow which is a very safe fat, and gave a little extra profit for the cattlemen and they have lost that market now. Now they use partially hydrogenated soybean oil.
It used to be that when you made desserts for your kids,
at least they had butter, eggs, cream and nuts and things, all these good wholesome foods.
Now they can imitate the butter, eggs and cream and nuts so all you have is sugar,
and artificial things in these instant puddings and artificial desserts.
PROBLEMS WITH HYDROGENATED OILS
Many, many diseases have been associated with the consumption of these transfatty acids -
heart disease, cancer, and degeneration of joints and tendons
(that is why we have so many hip replacements today) .
The only reason that we are eating this stuff is because we have been told that the competing fats and oils,
the butter, the lard, the coconut oil, the palm oil, the tallow
and the suet are bad for us and cause heart disease.
And that is nothing but industry propaganda to get us to buy substitutes.
FATS AND OILS
Oil processing starts with the crude vegetable oil and produces various oils, margarine, shortening and so forth. Don't forget these oils start out loaded with pesticides.
The steps involved in processing have to do with bleaching, deodorizing,
taking all the nutrients out, filtering, and removing saturates to make the oils more liquid.
They also add a hexane solvent in order to squeeze the very last drop of oil out of the seeds.
Caustic refining refers to very alkaline, very caustic chemicals that are added to the oil.
MARGARINE
Margarine processing uses the cheapest seeds, and most of them are full of pesticides and genetically engineered. Oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then they steam clean the oils to remove all the vitamins and all the anti-oxidants, but of course, the solvents and the pesticides remain. These oils are mixed with a nickel catalyst and then put into a huge high pressure, high temperature reactor. Emulsifiers are mixed in.
What comes out of that reactor, actually, is a smelly, grey type of cottage cheese.
Then they mix in the emulsifiers to smooth it out, and steam clean it again to get rid of the horrible smell.
Then they bleach it to get rid of the grey colour, and they add artificial flavours and synthetic vitamins.
Actually they are not allowed to add a synthetic colour to margarine.
They have to add a natural colour, so they add anatto or something natural.
It is then packaged in blocks and tubs and then advertising promotes this garbage as a health food.
HYDROGENATED OILS
Saturated fat is the type of fat found in lard or butter. It is a straight molecule and it packs together easily.
That is why it's solid at room temperature.
Unsaturated fat, like the type of fat found in olive oil, is a bent molecule.
It has a little bend with two hydrogen molecules sticking out.
And when that molecule gets built into your cells, the body wants those two hydrogens together;
it makes an electron cloud and that is where your body makes reactions in the cell membrane.
During hydrogenation, one of those hydrogens is moved to the other side,
and it causes the molecule to straighten out so that it behaves like a saturate.
The original unsaturated molecule is called 'cis' fatty acid, because the two hydrogens are together,
and then it becomes a 'transfat,' a transfatty acid because the two hydrogens are across from each other.
But your body doesn't know that this new molecule is something that has never been in nature before,
so when you eat one of these transfats, or transfatty acids, they become built into your cell membranes.
When it gets into your cell membranes, your body starts to realize something is wrong,
because it wants to make reactions where those two hydrogens are and it can't find them.
And so the reaction can't take place. The more transfatty acids that you eat,
the more hydrogenated your cells become and the more chaos that you are going to have on the cellular level.
So this is a completely phony, toxic molecule that tricks your body into thinking it is something real
and your body puts it in a cell, and then the cells can't work.
All of the margarines, shortenings, spreads, even low trans spreads are made with all these horrible ingredients.
In the groceries stores there is just a little bit of space for the butter
because all the low profit margarine foods have totally invaded the food supply.
You cannot buy any packaged or processed foods that don't have these transfatty acids in them.
They're in all the chips and crackers, and they now use them for french fries.
They used to fry the fries in tallow which is a very safe fat, and gave a little extra profit for the cattlemen and they have lost that market now. Now they use partially hydrogenated soybean oil.
It used to be that when you made desserts for your kids,
at least they had butter, eggs, cream and nuts and things, all these good wholesome foods.
Now they can imitate the butter, eggs and cream and nuts so all you have is sugar,
and artificial things in these instant puddings and artificial desserts.
PROBLEMS WITH HYDROGENATED OILS
Many, many diseases have been associated with the consumption of these transfatty acids -
heart disease, cancer, and degeneration of joints and tendons
(that is why we have so many hip replacements today) .
The only reason that we are eating this stuff is because we have been told that the competing fats and oils,
the butter, the lard, the coconut oil, the palm oil, the tallow
and the suet are bad for us and cause heart disease.
And that is nothing but industry propaganda to get us to buy substitutes.
******************************
Disclaimer: This post is not medical advice. I am not a doctor.
This is a collection of information provided for you to make your own conclusions
Please work with your trusted healthcare provider to develop a health protocol that works for you.
Disclaimer: This post is not medical advice. I am not a doctor.
This is a collection of information provided for you to make your own conclusions
Please work with your trusted healthcare provider to develop a health protocol that works for you.