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|Posted on January 16, 2011 at 6:36 PM||comments (0)|
by Paul Fassa, citizen journalist
(NaturalNews) Butter has been maligned as unhealthy for decades. Fortunately, the Weston A. Price Foundation (WAPF) disagrees. The WAPF was started decades ago by Weston Price, DDS. He and his wife traveled to isolated locations and examined the diets of peoples free from civilization's degenerative diseases.
Others have discovered the truth about butter and disagree with butter`s bad rap as well. It`s healthier for you than all the substitutes designed to replace butter, which actually damage your health. Butter is better.
Why the Negative PR Campaign Succeeded
Diet fads promoted aspartame as well as margarine as healthy choices. The overweight and even not so slim were manipulated into diets with only weight loss in mind . That popular movement had its foundation in medical misinformation, based mostly on saturated fat nonsense. That nonsense was compounded by the cholesterol scare.
Abstaining from the saturated fats was promoted as a healthy choice. Butter, coconut oil, and palm oil were all given bad press. The doctors, uneducated of real nutritional health science, went right along. Yet all three of those saturated fats are actually health promoting.
This trend was accelerated by corporate greed in the processed food industry. They could righteously insert those cheaper trans fatty liquid oils in packaged goods or sell them as healthy cooking oils. And now it turns out that those oils cause long term health damage, including obesity, cardiovascular problems, diabetes, and even cancer.
As early as the 1950s, Johanna Budwig criticized the trans fatty toxic oils that were taking over the market place. She said the cooking oil industry censured her for that. She is renowned in natural healing circles as the creator of the cancer curing Budwig Diet, which includes pure flax seed oil and cottage cheese, both high in fats.
But her biggest contribution to nutritional science was her groundbreaking research categorizing different types of fats. This was uncharted territory until she did that research in Germany. So she knew what she was talking about when she trashed trans fats.
Why Butter is Better
There are three levels of butter: The ideal is butter made from the raw milk grass fed, healthy cows. Second best and more accessible is organic butter from the pasteurized milk of grass fed cows not injected with antibiotics or rBGH. Then there is the mainstream commercial stuff. Even this last contaminated version of butter is better for you than margarine .
The low fat diet is actually not healthy for most. And the heart disease hype associated with cholesterol has been exaggerated to the point of being considered a myth. A 1991 Medical Research Council study determined that men eating butter had half the heart disease risk as men eating margarine! Natural fats can be converted to carbohydrates as needed.
Cholesterol is necessary for healthy nerves, including the brain, and the gastrointestinal tract. Butter from grass fed cows is actually rich in minerals. It also contains a lot of vitamins A, D and K2, which help prevent osteoporosis and arthritis. The short and medium chain fatty acids and conjugated linoleic acid (CLA) in butter help prevent cancerous tumors.
Glycosphingolipids in butter fat offer protection against gastrointestinal infections. These are not all of the healthy aspects of butter. You`ll find more in the sources below.
The Folly of Fake Fats
Much of the overall worsening health from dietary sources includes trans fatty acids in margarine and hydrolyzed heat processed unsaturated oils offered as health substitutes over the past five or so decades. It comes back to real versus synthetic foods. Keep it simple: Nature knows best.
Sources for more information include:
Why Butter is Better
Weston A Price Foundation pdf - Butter is Better
Know Your Fats
Sources for healthy dairy products
News and information on raw milk and dairy products
The Truth About Saturated Fats
Budwig research and cancer cure part 1
About the author
Paul Fassa has managed to survive the Standard American Diet (SAD) and his youthful folly by deprogramming gradually from mainstream health ideology and studying holistic health matters informally with his wife while incorporating them into his lifestyle as a vegetarian.
He also practices Chi-Lel Chi Gong, and he is trained as a polarity therapy practitioner. He is dedicated to warning others about the current corruption of food and medicine and guiding others toward a better direction for health. You can visit his blog at http://healthmaven.blogspot.com
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml
|Posted on July 17, 2010 at 3:38 PM||comments (5)|
Oils that are best to use for high heat cooking include those with higher smoke points. These would include high-oleic safflower oil (smoke point: 450ºF/232ºC), high-oleic sunflower oil (smoke point: 450ºF/232ºC), avocado oil (smoke point: 520ºF/271ºC), or refined coconut oil (smoke point: 450ºF/232ºC). Also, you may consider ghee, which has a smoke point of 400˚-500˚F (204˚-260˚C).
As you'll note, the only oil we include on our website is extra virgin olive oil. At the heart of the Mediterranean diet, extra virgin olive oil is rich in monounsaturated fats and polyphenol antioxidants and has found to be heart healthy. Yet, we don't like to cook with extra virgin olive oil (the highest we'll cook with it is up to 250˚F121˚C, which is fine for making sauces or heating up a dish but not high enough for sautéing).
The reason we don't like to heat extra virgin olive oil to higher temperatures is because it has a lower smoke point than the other oils mentioned. All vegetable oils are susceptible to heat damage-much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great, notably in the destruction of its polyphenolic phytonutrients. Extra virgin olive oil has such a great flavor let alone an amazingly rich nutrient profile that we want to preserve so we don't like to cook with it but rather enjoy it as a salad dressing or drizzled on foods after they have been cooked.
© 2001-2010 The George Mateljan Foundation
|Posted on June 12, 2010 at 9:18 AM||comments (0)|
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