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Feb 8 12 3:58 PM
Mar 2 12 4:18 AM
HEADS UP family and friends
this opened my eyes.Dr Stephen Mak treats terminal ill cancer patients by "un-orthodox" way and many patients recovered. He explains before that he is using solar energy to clear the illnesses of his patients. He believes on natural healing in the body against illnesses. See the article below.HOW TO EAT FRUIT CORRECTLY:Fruits and juices is one of the strategies to heal cancer. As of late, my success rate in curing cancer is about 80%. Cancer patientsshouldn't die. The cure for cancer is already found. It is whether youbelieve it or not? I am sorry for the hundreds of cancer patients whodie under the conventional treatments. Very few can live for 5 yearsunder the conventional treatments and most live for only about 2 to 3years. The conventional treatments do not make any difference becausemost cancer patients also live for about 2 to 3 years without undergoingany treatment. It is difficult to cure those cancer patients who haveundergone chemo and radiotherapy as their cells are toxic and weak. Whenthere is a relapse, the cancer will spread very fast as the resistanceis poor.EATING FRUIT...It's long but very informative. We all think eating fruits means justbuying fruits, cutting it and just popping it into our mouths. It's notas easy as you think. It's important to know how and when to eat.What is the correct way of eating fruits? IT MEANS NOT EATING FRUITS AFTER YOUR MEALS! FRUITS SHOULD BE EATEN ONAN EMPTY STOMACH.If you eat fruit like that, it will play a major role to detoxify yoursystem, supplying you with a great deal of energy for weight loss andother life activities.FRUIT IS THE MOST IMPORTANT FOOD. Let's say you eat two slices of bread and then a slice of fruit. Theslice of fruit is ready to go straight through the stomach into theintestines, but it is prevented from doing so. In the meantime thewhole meal rots and ferments and turns to acid. The minute the fruitcomes into contact with the food in the stomach and digestive juices,the entire mass of food begins to spoil.....So please eat your fruits on an empty stomach or before your meals! You have heard people complaining * every time I eat watermelon Iburp, when I eat durian my stomach bloats up, when I eat a banana I feellike running to the toilet, etc * actually all this will not arise ifyou eat the fruit on an empty stomach. The fruit mixes with theputrefying other food and produces gas and hence you will bloat!Graying hair, balding, nervous outburst, and dark circles under theeyes all these will NOT happen if you take fruits on an empty stomach.There is no such thing as some fruits, like orange and lemon are acidic,because all fruits become alkaline in our body, according to Dr. HerbertShelton who did research on this matter. If you have mastered thecorrect way of eating fruits, you have the Secret of beauty, longevity,health, energy, happiness and normal weight.When you need to drink fruit juice - drink only fresh fruit juice, NOTfrom the cans. Don't even drink juice that has been heated up. Don't eatcooked fruits because you don't get the nutrients at all. You only getto taste. Cooking destroys all the vitamins.But eating a whole fruit is better than drinking the juice. If youshould drink the juice, drink it mouthful by mouthful slowly, becauseyou must let it mix with your saliva before swallowing it. You can go ona 3-day fruit fast to cleanse your body. Just eat fruits and drink fruitjuice throughout the 3 days and you will be surprised when your friendstell you how radiant you look!KIWI: Tiny but mighty. This is a good source of potassium, magnesium,vitamin E & fiber. Its vitamin C content is twice that of an orange.APPLE: An apple a day keeps the doctor away? Although an apple has a lowvitamin C content, it has antioxidants & flavonoids which enhances theactivity of vitamin C thereby helping to lower the risks of coloncancer, heart attack & stroke.STRAWBERRY: Protective Fruit. Strawberries have the highest totalantioxidant power among major fruits & protect the body fromcancer-causing, blood vessel-clogging free radicals.ORANGE : Sweetest medicine. Taking 2-4 oranges a day may help keep coldsaway, lower cholesterol, prevent & dissolve kidney stones as well aslessens the risk of colon cancer.WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immunesystem. They are also a key source of lycopene * the cancer fightingoxidant. Other nutrients found in watermelon are vitamin C & Potassium.GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winnersfor their high vitamin C content. Guava is also rich in fiber, whichhelps prevent constipation. Papaya is rich in carotene; this is good foryour eyes.Drinking Cold water after a meal = Cancer! Can u believe this? Forthose who like to drink cold water, this article is applicable to you.It is nice to have a cup of cold drink after a meal. However, the coldwater will solidify the oily stuff that you have just consumed. It willslow down the digestion. Once this 'sludge' reacts with the acid, itwill break down and be absorbed by the intestine faster than the solidfood. It will line the intestine. Very soon, this will turn into fatsand lead to cancer. It is best to drink hot soup or warm water after ameal.A serious note about heart attacks HEART ATTACK PROCEDURE': (THIS IS NOT A JOKE!) Women should know that not every heart attack symptom isgoing to be the left arm hurting. Be aware of intense pain in the jawline. You may never have the first chest pain during the course of aheart attack. Nausea and intense sweating are also common symptoms.Sixty percent of people who have a heart attack while they are asleep donot wake up. Pain in the jaw can wake you from a sound sleep. Let's beCareful and be aware. The more we know the better chance we couldsurvive.
Mar 2 12 4:46 AM
Just wanted to say here also...
My Mom who has Alzheimer’s for the last three years at the age of 95 is able to stay in the good shape she has been because of the fruit I put in her room each night, one banana, one orange and a bowl of strawberries .. that was last night. I wondered why she was doing so well when others failed much faster.. so I looked up the research.. and fruit was the thing that made the difference.. and it is a difference you can see with your eyes. Mind you because of her age she is not going to get better but at least she still knows who I am.. most days. Can not say enough good things about the food God gave us.. The food satan gave us.. well you know what that is.. you have to kill to eat it.. just saying..ugly price to pay. Oh you think you did not kill... well that is the same attitude those who hire a hitman have, keeping ones hands clean.. and yet they are bloody. And a judge says that you are as guilty as the one doing the killing.. and I agree. I know everyone thinks I am wrong.. well they want to think I am wrong.. but I am not wrong. This is one thing I know.. Think it is not in the bible.. look again. Your new moons and your appointed feasts( fatted calf ) my soul hates: they are a trouble unto me; I am weary of bearing them.And when you spread forth your hands, I will hide my eyes from you: yea, when you make many prayers, I will not hear: your hands are full of blood. Wash you, make yourself clean; put away the evil of your doings from before my eyes; cease to do evil.I am sorry that I seem to continue to say this.. but it is hard to watch while satan wins this round and robs so many of their health. Did you think satan only tempted Eve? Did you think satan was only in the Garden? Did satan not enter Judas? Why do you think satan loves us to kill and eat my Fathers creations? Because it causes such suffering and destroys the planet at the same time. I know why Jesus was so angry in the temple, why he threw over the tables.. what were the money changers selling but doves and lambs for sacrifice.. even though God had already told them how he felt about this.. God himself said...Though ye offer me burnt offerings and your meat offerings, I will not accept them: neither will I regard the peace offerings of your fat beasts. To what purpose is the multitude of your sacrifices unto me? says the LORD: I am full of the burnt offerings of rams, and the fat of fed beasts; and I delight not in the blood of bullocks, or of lambs, or of male goats.And yet in the time of Jesus .. they were selling animals for this abomination in the temple.. I say this because so many around me are sick... I have lost two ministers in our little church to sickness.. and my Minister friend who spent years to become a minister as she already has a full time job as a bus driver is now so sick that she will probably never get to preach Gods word. I have only one friend who is not sick with some problem or another and she is vegan. So what am I to think? Even my own children can not see the truth and do not understand so they also will suffer the price to pay.. if I can not get them to see the truth then how can I get anyone to see the truth..but it does not stop me from trying.
May 21 12 11:48 AM
Alkaline foods are the best way to maintain optimum health and the best form of cancer prevention… key thing to remember, 80% Alkaline (1/2 Raw), 20% Acid!
May 22 12 3:31 AM
Dec 18 12 10:33 AM
Many parents have had trouble convincing their children to eat one of the members of the cabbage group of vegetables. This group includes cabbage, broccoli, Brussels sprouts, cauliflower, kohlrabi and kale. Most children do not rate these vegetables as their favourite flavour!
But these vegetables, some of the most nutritious of all, contain lots of minerals and vitamins, and antioxidants that greatly surpass the power of vitamins A, C and E—the antioxidants commonly available in vitamin pills. They also have substances that inhibit cancer cells.1 Clearly, vitamin pills cannot make up for the benefits of eating the real food that God created. Furthermore, you can eat ‘boatloads’ of these vegetables without getting fat—it sounds like many of us should be eating a lot more of them.
Sauerkraut, a German delicacy, is produced by alternating layers of cabbage and salt; acid fermentation quickly sets in, preserving the cabbage along with the vitamin C. Koreans have a similar food called kimchi. In the past, with the lack of fresh fruit and vegetables during the long European winters, sauerkraut helped people avoid scurvy.
Captain James Cook, who mapped the east coast of Australia in 1770, carried sauerkraut on his voyages to prevent scurvy in his crew.2
But where did these vegetables come from? Did Adam and Eve have Brussels sprouts in the Garden of Eden? Children might say, ‘No way—that doesn’t sound like Paradise!’
Interestingly, the extreme variety of types has arisen in the last two thousand years or so, by people selecting the various forms. They all belong to one species, Brassica oleracea. The original created type of cabbage was probably similar to kale or collards. Records of its use go back to the Greeks about 600 BC. Undoubtedly, its use goes back earlier; Adam and Eve may well have eaten it.
We cannot know for sure how the various forms arose (see table below). They probably arose spontaneously, either by recombination of existing genetic information or with mutations giving rise to the various forms.
Diagram shows how three species (red/brown boxes) naturally hybridize (’cross’) to produce three other named ‘species’ (green boxes). Thus, cabbage X black mustard gives Ethiopian mustard. The number of chromosome pairs is in parentheses for each species.
For example, in the common heading cabbage, only one bud at the top of the stem—the terminal bud—produces leaves. There are other buds, one at the base of each leaf, but they do not develop unless the terminal bud suffers damage—say, by an insect eating it. Then one or more of these axillary buds develops.
In Brussels sprouts, the plant fails to suppress the growth of the other buds, and so each one becomes a little cabbage. It also has an elongated stem compared to the cabbage. It is easy to see how a mutation that damaged the mechanism in the cabbage that suppresses extra bud development could produce a Brussels sprouts plant.3
Such downhill mutations occur in plant and animals, but these will not change a cabbage into a banana plant—that requires the sorts of gross information-adding changes that evolutionists need to find to justify their claim that microbes changed into mangoes.
Such mutations would not increase the complexity of an organism; rather they mess up some part of its functionality. Other mutations could have created the deformed flowers of the cauliflower or broccoli. Such downhill mutations occur in plant and animals, but these will not change a cabbage into a banana plant—that requires the sorts of gross information-adding changes that evolutionists need to find to justify their claim that microbes changed into mangoes.
These plants belong to the family Brassicaceae. This family is also still widely known as Cruciferae, due to the crucifix appearance of the flower petals when viewed from above. The creationist founder of the science of classifying organisms, Carolus Linnaeus, gave names to many members of the cabbage family in the 1700s. Other well-known members include turnip and Chinese cabbages (forms of Brassica rapa), brown mustard (Brassica juncea) and radish (Raphanus sativus).
We get canola oil from the seeds of one form of Brassica napus. Unlike most plant oils, canola oil has a useful amount of a type of oil similar to that found in fish such as salmon and sardines. Eating fish-oil has healthy effects, reducing the risk of heart disease and symptoms of arthritis, for example.4 However, the health value of the canola form of the oil is unclear at this stage.5 We know another form of B. napus as swede, or rutabaga, which has an edible globe-shaped fleshy root.
Thale cress (Arabidopsis thaliana) is a favourite plant for laboratory experiments. It was the first plant to have its DNA decoded.
Farmers regard a number of this family as weeds. A weed is a plant growing where you do not want it to; like black mustard growing in a wheat crop. However, people around the world used this plant to produce mustard before the modern use of brown mustard for this purpose—the latter suits mechanical harvesting better.
The presence of black mustard seeds as contaminants in wheat, for example, probably contributed to its distribution around the world in the dispersion following the Tower of Babel.
Jesus compared the kingdom of heaven to a mustard seed growing into a tree (Matthew 13:31–32). Since today’s mustard is an annual herb, some have proposed that the mustard of Jesus’ parable must have been a different plant. However, the Greek word used in the Gospels is sinapi, from which we get Sinapsis, one of the genera in Brassicaceae, and known as white mustard. The plant Jesus referred to was probably black mustard. It germinates rapidly and grows very quickly into ‘the largest of garden plants’—to the extent that birds can ‘perch in its branches’.6
Table. Various forms of Brassica oleracea; their origins and characteristics.1
1. Grouping from Gómez-Campo, C. (Editor), Biology of Brassica Coenospecies, Elsevier Science B.V., p. 316, 1999, with the addition of kohlrabi. Other plant scientists divide B. oleracea into up to 12 varieties or subspecies, by splitting kale and collards, for example.
Certainly, the vegetables listed in the table have all come from an original cabbage type. The scientific name reflects this, all belonging to the same genus and species, Brassica oleracea. That cabbage type itself may have been part of an original broader kind, encompassing all members of the Brassica family.
The degree of variation within this family could be partly due to a tendency to undergo spontaneous chromosomal rearrangements. Such rearrangements in animals usually result in death, but many plants can tolerate them.
Many of the different Brassica species readily form natural hybrids when planted together, the pollen being transferred by insects or wind. Plant breeders have recreated some of the ‘species’ of Brassica by hybridizing other species (see diagram above).
For example, planting cabbage together with turnip produces some seeds of rutabaga. Planting cabbage and black mustard together gives some seeds of Ethiopian mustard. Planting turnip and black mustard together produces some seeds of brown mustard. These examples show that we should not view modern day ‘species’ as the ‘kinds’ that God created on day three of Creation week. At the very least, these three species of (the genus) Brassica arose by hybridizing existing species. These hybrids involve the crossing of plants with different chromosome numbers (see Chromosome gymnastics below for details of how this happens).
Now many plants can do this, but it is rare among animals. Animals seem to be a lot less tolerant of having extra chromosomes—in humans an extra chromosome 21 results in Down’s syndrome.
Different numbers of chromosomes is a major barrier to hybridizing different kinds, especially animals. This is one way that God ensured that His created kinds reproduced ‘after their kind’ (Genesis 1 uses this expression 10 times).
We can also see the unity of the brassicas in the way that people have used different species to produce mustard (B. nigra, B. juncea or B. carinata, B. rapa) or oil (B. rapa, B. napus) or various forms of cabbage (B. oleracea: cabbage, kale, etc.; B. rapa: Chinese cabbage and pak choi, etc.).
The ability of brassicas to hybridize means that scientists have to take great care to prevent genetically modified plants from pollinating weedy species of the family. If black mustard gained genes for herbicide resistance, from genetically modified canola, farmers would have greater problems controlling the weed.
Even different genera within the family often produce a small number of hybrid seeds. Plant breeders crossed a radish (Raphanus) with a cabbage (Brassica), hoping to get a plant that produced an edible radish-like root with a cabbage top. They did create this hybrid, dubbed Raphanobrassica,7 but unfortunately it had a cabbage-like root and a radish-like top! Research often results in disappointments—a good scientist needs patience.
Note this is not evolution as it is not an uphill ‘bog slime to Brussels sprouts’ process
Plant breeders have hybridized many other members of the Brassicaceae—different genera to Brassica.8 (See box below.) This suggests that the whole family might derive from an original created brassica-kind that God created on Day 3 of the Creation Week. Note this is not evolution as it is not an uphill ‘bog slime to Brussels sprouts’ process, but a downhill ‘brassica to broccoli and Brussels sprouts’ process. For example Brussels sprouts, being much more selected and specialized than black mustard, is more prone to disease and is less ‘fit to survive’ (black mustard is a common weed). Note that all the brassicas are still brassicas—reproducing ‘after their kind’, just as they were programmed to do (Genesis 1:11–12).
This group of plants can grow in a wide range of conditions and produce a vast array of nutritious foods. We can thank God for His creative provision for us—even if our children might have to develop adult taste buds before they appreciate some of them!
Interestingly, many of these hybrids involve the addition of whole sets of chromosomes.1 Normally when plants reproduce, the pairs of chromosomes split to form the pollen and egg with half the full number of chromosomes each. Joining them together at fertilization restores the chromosome pairs. When chromosome numbers differ, the hybrids do not end up with proper pairs of chromosomes; one or more chromosomes do not have a pair. Such hybrids cannot then produce viable pollen or eggs because the unpaired chromosomes cannot split into two and so the hybrid cannot produce any seed.
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9 Lies About Fat That Destroyed The World's Health
by KRIS GUNNARS
NOV. 12, 2013
The areas of nutrition and disease prevention are full of incompetence.
We have been wrongly advised to avoid saturated fat and cholesterol, despite no evidence of harm.
Here are the top 9 biggest lies, myths and misconceptions about dietary fat and cholesterol.
1. A Low-Fat, High-Carb Diet is The Optimal Human Diet
Back in 60s and 70s, many prominent scientists believed that saturated fat was the main cause of heart disease, by raising the "bad" cholesterol in the blood.
This idea was the cornerstone of the low-fat diet. Because of a few bad studies and misguided political decisions, this diet was recommended to all Americans in the year 1977 (1).
However, there wasn't a single study on this diet at the time. The American public became participants in the largest uncontrolled experiment in history.
This experiment didn't turn out very well and we are still suffering the consequences. This graph shows how the obesity epidemic started at almost the exact same time the low-fat guidelines came out (2):
The diabetes epidemic followed soon after. Of course, a graph like this doesn't prove anything. Correlation does not equal causation.
But it seems plausible that the low-fat recommendations made things worse because people started eating less of healthy foods like meat, butter and eggs, while eating more processed foods high in sugar and refined carbohydrates.
Even though there was little evidence at the time, the low-fat diet has actually been thoroughly studied in the past few years and decades.
It was put to the test in the biggest controlled trial in nutrition history, the Women's Health Initiative. In this study, 48,835 postmenopausal women were split into two groups. One group ate a low-fat diet (with the whole grains and all that) while the other group continued to eat "normally."
After a period of 7.5-8 years, the low-fat group weighed only 0.4 kg (1 lb) less than the control group and there was no difference in the rate of heart disease or cancer between groups (3, 4, 5, 6). Other huge studies also found no advantages for the low-fat diet (7, 8, 9).
But it doesn't end there, unfortunately... the low-fat diet recommended by most nutrition organizations is not only ineffective, it may even be downright harmful.
In multiple human studies, the low-fat diet has actually made some important risk factors worse, raising triglycerides, lowering HDL (the good) cholesterol and making the LDL particles smaller (10, 11, 12, 13). Despite miserable results in the studies, many nutritionists all over the world continue to recommend the low-fat diet that is hurting more people than it helps.
Bottom Line: There is no evidence that low-fat diets have any benefits. They do not cause weight loss in the long-term or reduce the risk of chronic diseases. Some studies show that they may even cause harm.
2. Cholesterol Rich Foods (Like Eggs) Are Bad For You
Nutrition professionals have had remarkable success with demonizing perfectly healthy foods. Probably the worst example of that is eggs, which are among the healthiest foods on the planet. Just think about it... the nutrients in an egg are enough to turn a single fertilized cell into an entire baby chicken.
Even so... because eggs contain large amounts of cholesterol, they were believed to cause heart disease. However, studies actually show that the cholesterol in the diet does NOT raise the bad cholesterol in the blood. Eggs raise HDL (the good) cholesterol and are not associated with an increased risk of heart disease (14, 15, 16, 17, 18).
What we're left with is an incredibly healthy food... loaded with vitamins, minerals and powerful nutrients that are important for the eyes and brain (19, 20, 21).
Keep in mind that almost all the nutrients are found in the yolk... the white is nothing but protein. Telling people to ditch the yolks may be just be the most ridiculous nutrition advice in history.
Bottom Line: Eggs were demonized because of the high amount of cholesterol, but new studies show that they don't raise cholesterol in the blood or contribute to heart disease. Eggs are among the most nutritious foods on the planet.
3. Your Total and LDL Cholesterol Levels Are Good Indicators of Heart Attack Risk
Probably the biggest mistake in modern medicine is focusing too much on Total and LDL cholesterol levels as indicators of heart attack risk. Well... it is true that elevated levels of both are associated with increased risk (22).
But the whole picture is much more complicated than that. Total cholesterol actually includes lots of things... including HDL, also known as the "good" cholesterol.
Having high HDL actually raises your Total cholesterol number. LDL cholesterol isn't just LDL either... there are subtypes. We have the small, dense LDL particles (very bad) and then we have the large, fluffy LDL (good). The small particles are associated with heart disease, while the large ones are mostly benign (23, 24, 25, 26, 27).
Studies actually show that Total and LDL cholesterol are poor indicators of risk compared to other markers, like the Triglyceride:HDL ratio (28, 29). One study found that out of 231,986 patients hospitalized for heart disease, half of them actually had normal LDL levels (30)!
There are also studies showing that high cholesterol can be protective. In old individuals, the higher the cholesterol, the lower your risk of heart disease (31, 32).
Not to mention that cholesterol levels that are too low are actually associated with increased risk of death... from other causes, like cancer and suicide (33, 34).
Despite the weak predictive value of Total and LDL cholesterol, people with elevated numbers are often instructed to lower cholesterol by any means necessary... including a low-fat diet (which doesn't work) and statin drugs.
Right now, millions of people all around the world are taking cholesterol lowering drugs without needing them, unnecessarily suffering the risk of serious side effects.
Bottom Line: Total and LDL cholesterol levels are actually quite poor markers of heart disease risk. Many people are being unnecessarily medicated because doctors tend to focus on these numbers.
4. Processed Seed- and Vegetable Oils Are Healthy
For some very strange reason, processed seed- and vegetable oils became recognized as health foods. Humans only started consuming them about a 100 years ago, because we didn't have the technology to process them until then.
Yet, somehow the nutrition geniuses figured that these would somehow be very healthy for humans and certainly better than the "dangerous" saturated fats.
These oils, which include soybean, corn and cottonseed oils, are very high in polyunsaturated Omega-6 fatty acids, which are harmful in excess and can contribute to inflammation (35, 36, 37).
Despite these oils being recommended to reduce heart disease, there are actually multiple studies showing that they increase the risk (38, 39, 40, 41). In a study that looked at common cooking oils on the U.S. market, they found that 0.56% to 4.2% of the fatty acids in them were highly toxic trans fats (42)!
However... these oils are actually recommended by the beloved organizations that are supposed to be in charge of protecting our health. This is one example of where blindly following the conventional nutritional wisdom can put you in an early grave.
Bottom Line: Processed seed- and vegetable oils are very unhealthy, loaded with Omega-6 fatty acids and trans fats that can contribute to disease.
5. Saturated Fat Raises Your Bad Cholesterol and Causes Heart Disease
The "war on saturated fat" has been a miserable failure.
It was initially based on flawed studies, but somehow became public policy (with disastrous consequences). The worst part is... the governments and health organizations have yet to change their position despite overwhelming evidence that they've been wrong all along.
Actually, saturated fat doesn't really raise LDL that much. The effect is weak and inconsistent and appears to depend on the individual (43, 44, 45).
When saturated fat does affect LDL, it changes the particles from small, dense (very, very bad) to Large LDL, which is mostly benign (46, 47, 48). Saturated fat also raises HDL cholesterol, which is associated with a reduced risk of heart disease (49, 50).
If anything, saturated fats actually improve the lipid profile, NOT the other way around. In the past few years, many massive studies have examined the link between saturated fat and heart disease risk.
One of these studies included 347,747 participants and looked at data from 21 studies. The conclusion: there is no evidence that saturated fat increases the risk of heart disease (51).
Many other studies confirm these findings. Saturated fat is harmless (52, 53). The truth is... saturated fat never has been and never will be proven to cause heart disease, because it simply isn't true.
Bottom Line: Despite decades of anti-fat propaganda, saturated fat has never been proven to cause heart disease. In fact, saturated fat improves some of the most important risk factors for heart disease.
6. Saturated Fats and Trans Fats Are Similar
Trans fats are unsaturated fats that have been chemically modified to be more solid and have a longer shelf life. They are also known as partially hydrogenated fats.
The manufacturing process is very disgusting... involving high pressure, high heat, a metal catalyst and hydrogen gas. The fact that anyone thought these nasty fats would be suitable for human consumption is baffling.
Some of the major health organizations have started to confuse people by grouping trans fats together with saturated fats, calling them the "bad fats" (54).
However... like I outlined above, saturated fat is completely harmless, but the same can NOT be said for trans fats. Trans fats are highly toxic and can cause insulin resistance, inflammation and significantly raise the risk of serious diseases like heart disease (55, 56, 57, 58).
Even though consumption has gone down, trans fats are still found in processed foods and the FDA still categorizes them as "Generally Regarded as Safe" (GRAS).
If you want to avoid chronic disease... then eat your butter, meat and coconut oil, but avoid trans fats as if your life depended on it (it does).
Bottom Line: Trans fats resemble saturated fat in consistency and shelf life, but the chemical composition is still very different. While saturated fats are harmless, trans fats are highly toxic and should be avoided.
7. Eating Fat Makes You Fat and High-Fat Diets Are Dangerous
Fat is the stuff that lodges under our skin and makes us look soft and puffy. Therefore, eating more fat should make us store more of it. You are what you eat, right? Well, it actually isn't that simple.
Even though fat has more calories per gram compared to protein and carbs, foods that are naturally high in fat are very fulfilling and hard to overeat. In fact, studies on diets that are high in fat (and low in carbs) show that these diets cause more weight loss than diets that are low in fat (59, 60, 61).
Low-carb, high-fat diets also lead to all sorts of other benefits... increased HDL cholesterol, lower triglycerides, lower blood sugar and insulin levels, more abdominal fat loss and improved size of LDL particles (62, 63, 63, 65).
Despite this, many nutrition professionals still have the audacity to call low-carb diets harmful, then continue to peddle the failed low-fat diet that has been proven, time and time again, to be completely ineffective.
Bottom Line: Despite fat having more calories per gram than carbs or protein, studies show that high-fat (and low-carb) diets actually lead to more weight loss than low-fat diets.
8. Processed Margarine is Better Than Natural Butter
Because of the war on saturated fat, butter became recognized as an unhealthy food. Food manufacturers jumped on the bandwagon and started producing butter replicates like margarine.
Most margarines contain large amounts of processed vegetable oils, often with trans fats added to the mix. It is hard to imagine how people could think that processed, factory made margarine would be healthier than butter, which is completely natural and humans have been eating for a long time.
The studies also do NOT support the idea that margarine is healthier than butter. In the Framingham Heart Study, margarine was associated with an increased heart disease risk compared to butter (66):
Many other studies have looked at high-fat dairy products and found no evidence that they contribute to any disease... in fact, high fat dairy is associated with a lower risk of obesity (67, 68).
Despite all the fear mongering, high fat dairy products like butter are extremely healthy, especially if they are derived from grass-fed cows.
Bottom Line: Margarine is an unhealthy fake food produced in factories, usually containing trans fats and processed vegetable oils. Butter is a much healthier choice, especially if it comes from grass-fed cows.
9. Processed Low-Fat Foods Are Healthy Options
Because of the ridiculous low-fat advice, food manufacturers removed the fat from some of their foods. But there was a major problem... natural foods taste terrible without the fat.
The food manufacturers realized this and added a whole bunch of sugar to compensate for the missing fat. For this reason, most "low fat" foods are actually loaded with sugar, which is seriously harmful (69, 70, 71).
If a food has "low fat"or "diet" on the label, then you will probably find sugar, corn syrup and various artificial chemicals on the ingredients list.
However, sales of these foods have skyrocketed because many nutrition professionals still advise people to eat them... even though the "normal fat" alternatives are much healthier!
More from Authority Nutrition:
Is Complete Abstinence From Junk Foods a Bad Idea?
4 Natural Sweeteners That Are Actually Healthy
Can Yacon Syrup Really Help You Lose Weight? An Objective Look
6 Reasons Why a Calorie is NOT a Calorie
Grape Seed Oil – A "Health Food" That is Not Healthy at All
This post originally appeared at Authority Nutrition. Copyright 2013. Follow Authority Nutrition on Twitter.
SEE ALSO: 13 Nutrition Lies That Made The World Sick And Fat
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