Archive for the ‘Cholesterol’ Category

Dr Uffe Ravnskov – The Cholesterol Myths

Sunday, May 8th, 2011
functional medicine and cholesterol

A magnificent doctor with an open mind bringing us closer to the cholesterol truth

This is a truly impressive doctor and researcher; Dr Uffe Ravnskov is a doctor (MD in 1961, University of Copenhagen) and independent researcher (PhD in 1973, University of Lund) and a specialist in Internal Medicine and Nephrology. He has literally published a zillion of articles, scientific papers about cholesterol and cardiovascular disease and has been awarded many times in his life for his contribution to innovative medical research. For me Dr Ravnskov is another pioneer of medicine. He has the courage to go against the erroneous but yet popular cholesterol theory for atherosclerosis.

Dr Ravnskov has published an impressive amount of work where he knocks down one by one all the myths concerning this hot matter: whether cholesterol and fats are responsible for heart attacks and atherosclerosis more specifically. He has a solid background in biochemistry and internal medicine; also his medical knowledge allows him to review from a doctor’s perspective many publications that never make it to the front cover just because they inconveniently prove that the cholesterol myth is completely inconsistent. In his website you will find so much information about this subject; I truly encourage you to take a look.

Dr Uffe Ravnskov’s Site

Dr Ravnskov is straight to the point: cholesterol is certainly not responsible but on the contrary people with elevated cholesterol were found to live more years than people deprived of dietary fat. That’s a bold statement to make but research shows exactly that. As I said you won’t find these publications in any front page as they completely go against the most popular and pharma supported official cholesterol model for heart disease. Also, he knocks down the myth that the levels of blood cholesterol are correlated in any way with the level of atherosclerosis found in a patient’s arteries. He explains why cholesterol is necessary for the human (and all mammals really) body, a basic piece of info that most doctors and researchers seem to dismiss after their first undergraduate year in university.

In his own words: “One of the most surprising facts about cholesterol is that there is no relationship between the blood cholesterol level and the degree of atherosclerosis in the vessels. If a high cholesterol really did promote atherosclerosis, then people with a high cholesterol should evidently be more atherosclerotic than people with a low. But it isn´t so.

The pathologist Dr. Kurt Landé and the biochemist Dr. Warren Sperry at the Department of Forensic Medicine of New York University were the first to study that question. The year was 1936. To their surprise, they found absolutely no correlation between the amount of cholesterol in the blood and the degree of atherosclerosis in the arteries of a large number of individuals who had died violently. In age group after age group their diagrams looked like the starry sky.

Drs. Landé and Sperry are never mentioned by the proponents of the diet-heart idea, or they misquote them and claim that they found a connection or they ignore their results by arguing that cholesterol values in the dead are not identical with those in living people.

That problem was solved by Dr. J. C. Paterson from London, Canada and his team. For many years they followed about 800 war veterans. Over the years, Dr. Paterson and his coworkers regularly analyzed blood samples from these veterans. Because they restricted their study to veterans who had died between the ages of sixty and seventy, the scientists were informed about the cholesterol level over a large part of the time when atherosclerosis normally develops.

Dr. Paterson and his colleagues did not find any connection either between the degree of atherosclerosis and the blood cholesterol level; those who had had low cholesterol were just as atherosclerotic when they died as those who had had high cholesterol.

Dr Ravnskov also explains what statins are and gives plenty of information about how they actually work and why they are the wrong drug for atherosclerosis although contradicting data may show that they have some cardioprotective effect.

“A new type of cholesterol-lowering drugs, the so-called statins (for instance Zocor® and Pravachol®) have been succesful. For the first time cholesterol-lowering have shown significant improvement of mortality, both coronary mortality, stroke mortality and total mortality. These trials are therefore considered as strong arguments for the idea, that a high cholesterol is dangerous.

Have these trials really demonstrated that raised LDL cholesterol has importance for coronary heart disease, as the trial directors concluded in the reports?

There is reason to question that, because some of the results are not consistent with what we have learned about cholesterol.

First, old patients were protected from cardiovascular disease just as much (or as little) as young ones, although most studies have shown that a high cholesterol is a weak risk factor, or no risk factor at all, for old people. (Unfortunately, in the only trial that included old people only, the PROSPER trial, the lowering of heart mortality was smaller than the increase of cancer mortality).

Second, also the number of strokes was reduced after statin treatment, although no studies have shown that a high cholesterol is a risk factor for stroke.

Third, patients who had had a coronary were protected although most studies have shown that a high cholesterol is a weak risk factor, if any at all, for those who already have had a coronary. (In fact, this finding should have stopped all the previous, secondary preventive trials).

And finally, the statins protected against coronary heart disease whether the cholesterol was high or low although most studies have shown that a normal or low cholesterol is no risk factor for coronary disease.

How come that the statins are effective for old people, for patients who already have had a coronary, and even for those whose cholesterol is normal? If the cholesterol level for these people is no risk factor for coronary disease, how could a lowering of that cholesterol improve their chances to avoid a coronary? The only reasonable explanation is that the statins do more than just lower cholesterol. There is much evidence for that.

The statins inhibit the body’s production of a substance called mevalonate, which is a precursor of cholesterol. When the production of mevalonate goes down, less cholesterol is produced by the cells and thus blood cholesterol goes down as well. But mevalonate is a precursor of other substances also, substances with important biologic functions. The metabolic pathways are not known in all details, but less mevalonate may explain why simvastatin makes smooth muscle cells less active and platelets less inclined to produce thromboxane. One of the first steps in arteriosclerosis is the growth and migration of smooth muscle cells inside the artery walls; and thromboxane is a substance which promotes the clogging of blood. Thus, by blocking the function of smooth muscle cells and platelets, simvastatin may benefit cardiovascular disease by at least two mechanisms and both of these mechanisms are independent of the cholesterol level. In fact, up till now we have learned about eleven anti-atherosclerotic effects of statin treatment that have been found independent on their effect on cholesterol.”


 

Eat your Xmas turkey guilt free

Saturday, December 18th, 2010

We are a few short days before Xmas and this is my last post for 2010. It has been a very intense year for me and I hope it has been a productive and happy one for you as well. I will leave you with a short post this time.

I’m not going to give you a recipe here for a Christmas turkey; I am sure you are already really good at this. What I can do for you though is to take off some of the guilt that follows most festive dinners. It is simple: don’t feel guilty at all! As long as you make sure that you serve good quality free range meat and organic vegetables in your table you have nothing to worry about; certainly not for your heart. If possible go for a farm raised, free range turkey that will provide you with all the goodness you can get. Same goes for your veggies. Certainly don’t be afraid with butter or lard if you want to use it in your cooking. As you know cholesterol and healthy fats are good for you and you need them. The only problem with them is that they have double the calories than proteins and carbs. Other than that they are healthy, if they are not vegetable oils, margarine or indeed any other type of refined or processed type of fat. Enjoy the portion that corresponds to your personal needs and don’t overdo it.

All the best and see you next year!

Case Study: Congestive Heart Failure (CHF)

Monday, November 22nd, 2010

heart disease

I am mostly glad to receive your emails about how you all guys integrate in your lives the principles outlined in this blog! A few weeks ago a reader contacted me about her husband’s case of severe Congestive Heart Failure and how he tackled this debilitating condition in a totally unconventional, yet highly efficient way. The lovely lady gave me permission to publish a post based on her husband’s case, explaining the diagnosis, suggested medical treatment and the regime this brave man decided to follow. I wanted to publish this post because above all I believe that our food can have a powerful effect and amazing healing power; our food is information to our genes. When we give our bodies the raw materials that promote health, our DNA has no choice but to promote health, it is genetically programmed to do so. Therefore, here it is, the first case study of this blog, proving that people around the world save their lives by going beyond the “conventional drug madness” of the medical society. I will briefly describe this case and then make some comments on this story, just to clarify a few details for us all.

For practical reasons and in order to keep the anonymity of the couple, let’s name the gentleman Mark and his lovely wife Jane. So, Mark was diagnosed with severe Congestive Heart Failure (CHF) in 2008; a debilitating and potentially deadly disease. This means that Mark’s heart was found to be unable to provide with enough blood to meet his body’s needs. According to Jane, his heart was much compromised to the point that “initially he was unable to do more than shuffle a few steps without pausing to catch his breath”.  The standard medical approach to this condition include prescription of statins, ACE – inhibitors, diuretics and anti – platelet drugs on top of a suggested fat free diet.

Most of you probably know that statins are given to lower the blood cholesterol levels (because most doctors still believe that cholesterol causes atherosclerosis and subsequently heart attacks).

  • Statins (Symvastatin): lowers blood cholesterol levels
  • ACE inhibitor (Lisinopril): lowers blood pressure, relieves heart stress
  • Diuretic(Furosemide): help to excrete extra water and fluids
  • Anti platelet (Plavix): prevents blood clots from forming,” blood thinning”

Mark took the full range of this cocktail of heart drugs (Simvastatin, Lisinopril, Furosemide and Plavix) for 3 months without any improvement whatsoever, on top of feeling very weak and lacking energy. He decided that there must be a better way to manage his disease so he quit taking all the above drugs except for the diuretic, which he quit taking as well a month later substituting it with cabbage water (cabbage is a natural diuretic). Jane wrote to me that at the point Mark quit his drugs his feet were really swollen as well.

Mark adopted a nutritional approach and also started to build his cardiovascular strength through exercise.  He would essentially take no drugs, except for supplements. For a period of time he agreed to take the minimum dose of a beta – blocker, due to the fact that his pulse was relatively fast (90s) but he no longer needs to take it. Beta blockers are used to manage heart arrhythmias and diminish the effects of stress hormones.  His diet at the moment is as follows:

Mark’s Diet
Yes foods Definitely No foods
Free range eggs Dark Turkey Grains and relevant products (bread included)
Free range pork belly Nuts: almonds Vegetable or seed oils
Sardines Very little fruit. Fruit juices
Steamed or Sautéed (in coconut oil) veggies
Loads of vegetables
Extra Virgin Olive oil
Spices: turmeric, cinnamon, ginger

Most of you are probably able to see how different this diet is from what any conventional doctor would ever recommend; most probably a cardiologist would have a heart attack just by reading this diet indeed!  It includes very healthy fatty foods like free range pork belly, sardines, free range eggs, extra virgin olive oil and coconut oil as well. I must say that I am seriously impressed with Mark’s dietary choices and by the fact that he refused to continue with the mainstream drugs for his heart. He quit the highly toxic and inflammatory vegetable oils which are so popular now and substituted them with extra virgin olive oil and coconut oil; the perfect combination of high quality monounsaturated and saturated oil. The types of fats that Mark has chosen to eat, have contributed massively to his recovery, I have absolutely no doubt about that. His health has improved massively and is enjoying the benefits of a vibrant health despite the fact that his heart is certainly quite compromised from the chronic disease that was diagnosed in 2008. Jane said that “when I think that a simple tread mill test was abandoned because of concern over the precarious condition of his heart, I feel that the scale of the improvement needs no further measure”.

Mark is a living proof of several facts that modern medicine has reluctantly started to accept. Most important, cholesterol and dietary fat in general do not cause atherosclerosis and therefore do not pose any threat to our cardiovascular health.  In fact they contribute to genuine health, protect the heart and help the body recover fast; cholesterol is a healing molecule among other roles. As you can see Mark is much healthier with his dietary approach and exercise regime than he was when he was taking the heart drugs cocktail his cardiologist prescribed for his condition. He was brave enough to observe and acknowledge that these drugs were not helping him and then even braver to adopt a completely alternative solution.

Secondly, you can see the power of food in your health even when we talk about serious debilitating disease. Mark improved physically and regained much of his stamina by ditching the drugs and eating healthily. His body responded perfectly and recovered to the point that was physically possible given the injuries his heart sustained over the years. I guess that it becomes quite obvious that there are some foods and drugs that just cannot work well with our bodies (see toxic drugs, refined vegetable oils). On the other hand, it is also very obvious that there is a whole group of natural foods and substances that can produce miracles against all odds just because our bodies are perfectly adapted to assimilate and use (healthy fats, fruit and veggies).

 

Saturated fats: the Pukapuka and Tokelau studies.

Thursday, September 9th, 2010

saturated fats facts
I haven’t yet posted all the material I want in relation to saturated fats and cholesterol but if you have been following this blog for a while now you probably know that the story with fats is not what most people think it is. In fact, in many ways it is the exact opposite. Although traditional saturated fats (coconut oil, palm oil, butter, lard etc) are currently considered to be super dangerous for our heart and overall health, I only wish to remind you that cardiovascular diseases became an epidemic when we started using highly processed vegetable oils and fake butter type of products like margarine. It seems that it goes against all common sense but if you all look for the facts about 100 years ago and the current situation in hospitals it will become more than obvious that there is a serious paradox. People have been using saturated fats for ages without having to face any of the modern diseases our society suffers from before science declared them dangerous. I will be writing a series of comprehensive articles about saturated fats, trans fats and the story behind this lie but for now we shall just keep in mind that the reasons for the current status quo go well beyond common sense and definitely have nothing to do with what is best for our health.

Defending the goodness of saturated fats and their importance for our health I will briefly go through the Pukapuka and Tokelau islands studies, both native populations of South Pacific. Pukapuka and Tokelau are small atolls of the Polynesian group of islands, both in the jurisdiction of New Zealand; they are considered to be among the most isolated Polynesian islands and have had little interaction with non – Polynesian influences. Their population use large amounts of saturated fats in their diets coming primarily from coconuts; they have a particularly high – fat diet. Although coconut oil is just one type of natural saturated fat you can use, this example clearly demonstrates that eating saturated fats is not bad at all; on the contrary these people enjoy great health benefits that many people in the western world will never do. The native populations have been thoroughly studied in order to evaluate the health of those living on the island and the consequences of migrating to NZ, where they are exposed to western foods and influences. This was a massive long-term multidisciplinary study which started in the 1960s and included the entire population of both islands, about 2,000 people. Since the results are not very convenient when it comes to proving how dangerous saturated fats are, it is quite rare to even hear of these studies at all.

As mentioned above, the diet  of the native populations is heavily based on coconut products. They eat some meat which comes from fresh fish, pigs and chicken they grow.  Coconut, other fruit and root vegetables make up really most of their food.  Coconut is one of the richest sources of saturated fats; I will be writing more about this glorious fruit indeed, but for now just bear in mind that it is hard core saturated fats made by Mother Nature. The researchers found that the overall health of both groups (Pukapuka and Tokelau) was extremely good compared to western standards. There were no signs of kidney disease or hypothyroidism that might influence fat levels in the blood, yet these people had very low cholesterol  levels! All inhabitants were lean and healthy despite the very high saturated fat diet they followed. In fact, the populations as a whole had an ideal weight to height ratio as compared to the Body Mass Index (BMI) used by modern nutritionists. There were no digestive problems whatsoever. Atherosclerosis, heart disease, colitis, colon cancer, hemorrhoids, ulcers and appendicitis are conditions which they were generally unfamiliar.

I can only draw one conclusion here and hopefully you are able to see the paradox as well. We are taught that saturated fats are the cause of cardiovascular disease. Every single nutritionist you visit will never suggest that you have saturated fat (butter or coconut cream) if you want to lose fat or just stay healthy. Yet these people in Polynesia are literally feeding themselves with saturated fats on an everyday basis and are slim, healthy and free of heart disease and degenerative conditions we suffer from. How is that possible then? The two guidelines are in complete opposition here. I wholeheartedly believe that natural saturated fats are very healthy and very important to include in one’s diet. Various political and economical factors have forced the establishment of the erroneous opinion we currently have for healthy and unhealthy fats. The truth is in front of us though and we better open our eyes before its too late…

 

Statins side effects

Sunday, August 29th, 2010

Although this is a quite unpleasant topic (nasty side effects indeed) I really wanted to write a post about it as it complements perfectly my articles about cholesterol and the homocysteine theory of atherosclerosis.

So, statins are the drugs of choice for lowering somebody’s blood cholesterol levels. These drugs they have evolved a lot the last few years and the new generation includes super powerful representatives like Crestor and Lipitor. I’m sure you have heard of somebody who takes them, they are the most popular drugs in the history of medicine. Needless to say that each one of these little devils makes billions for the companies that produce them. Of course they are heavily and aggressively promoted and hence they are so very popular; mainstream science has embraced them like no other beloved drug indeed, despite the serious and dangerous side effects.  At the end of the day, statins manage to lower the cholesterol in some people but up to a certain degree only. Some patients are completely unresponsive and this makes absolute sense to me. Cholesterol is a super important biomolecule for the human body, hence any possible alternative mechanism of producing cholesterol is recruited in order for the cells to survive and remain functional. If you read my post about cholesterol you definitely know that cholesterol is found in massive quantities in every cell’s membrane, regulating its functionality and interactions with other cells and messenger molecules; and that’s only the tip of the iceberg I’m afraid…

Cholesterol is synthesized in the human body in the liver. There is a whole biochemical path with specialized enzymes dedicated in the production of cholesterol itself and the regulation of this process as well. This is exactly where statins hit, they inactivate one of the key enzymes in the liver and block the cycle of cholesterol synthesis. That’s why liver is one of the organs that is constantly monitored in patients that are on statin drugs; the liver is easily compromised due to the massive biochemical pressure it has to sustain. Another important system affected is the muscles and further more the kidneys. In this case, statins cause a condition called rhabdomyolysis, which basically results in the muscles being gradually dissolved and the proteins are released in the blood, causing serious damages in the kidneys. Patients on statins usually have a great deal of muscle pains, feel tired and sluggish and gradually they see their quality of life going lower and lower.

The king of systems though that gets seriously affected by statins is the brain and neural system in general. Patients on statins can literally lose their cognitive functions, motor control, memory and get depressed. Probably the most infamous case is the one of Dr Duane Graveline, a NASA doctor who completely lost his memory only after six weeks on Lipitor. He got so pissed off that he wrote a book called “Lipitor, Thief of life”. The title says it all I believe; it’s an incredible and certainly eye opening book, I can guarantee that. Many patients on statins were not able after a while to continue with every day simple tasks that required basic mental capacity. I have never experienced that but I truly cannot imagine how devastating it must be to be in such a position.  As I said this is a very sad topic and it is heartbreaking to see how many people suffer all the above conditions and many more on a daily basis. The web is full of forums with people on statins describing their experiences and it is simply astonishing how much they suffer and even more amazing thing is their doctors’ reactions, they usually do nothing.

The funny thing about statins is that they target cholesterol as the danger for atherosclerosis and heart disease when indeed cholesterol is not actually causing any of these conditions! New research is showing that this model is dead wrong and the new theory of homocysteine is now firmly establishing itself day by day. If you want to learn more on that take a look at my post on the theory of homocysteine and of course, the most comprehensive guide on this topic can be found in the “DNA Diet” book.

 

Eggs: The Perfect Food

Friday, July 30th, 2010

As thoroughly explained in my posts about cholesterol and arteriosclerosis, dietary cholesterol is not responsible for heart disease at all. In fact it is a necessary element of every healthy cell and by depriving our bodies of this molecule can cause serious problems. This makes eggs a really misunderstood food indeed… the truth is that they are perfectly balanced with high quality bioavailable protein that is actually used as a reference point to compare with all other types of dietary protein. Massive research studies, following people for more than 10 years of their lives prove now that there is no evidence associating egg consumption and risk of heart disease or stroke in neither men nor women. Also independent studies have demonstrated that people eating 4 or more eggs per week had lower cholesterol than people who ate 1 or less. Although these findings may sound like against common reason, they only prove the insanity of the cholesterol theory and the serious nutritional errors we have all been lead to. Except for the protein, eggs can give you generous amounts of the following nutrients: vitamin A, B12, B9, B6,B2 and D, as well as iron, calcium, omega 3, phosphorous, potassium and more.

The thing with all natural products is that they deeply reflect the conditions that the specific animal or plant was raised at. Literally the diet and way of life of an animal or the soil / fertilizers used for a plantation will determine the nutritional value of the final produce. Of course chicken are not an exception here so the different types of eggs you can buy, can literally be entirely different products. The categories (and what they mean) you will customarily find in the super market are more or less as follows:

  • Conventional:  Factory – farmed chickens living in arrays of cages. Each hen has about 67 square inches of space to stand, which is approximately ¾ of single sheet of A4 paper.
  • Cage free:  Here the chickens live in enclosures, they have more room to stand up, turn, stretch and walk around.
  • Pastured: The chickens in this case are raised in small farms, so they have all the space they want to run and feed with natural grass.

The more confined an animal is the more of the hormone cortisol is released in their blood, that is the stress hormone. Caged chickens live under significant stress their whole lives so they have consistently high levels of cortisol in their bodies. When cortisol remains at these levels for such long periods of time, it weakens the immune system, prevents the body from properly absorbing nutrients and eventually can cause disease. In addition to that, caged hens are customarily fed cheap processed grain and / or forage byproducts, which make up a totally inferior diet, lacking true nutritional value. Therefore conventional eggs, reflecting a very unhealthy and stressful lifestyle, have very low amount of quality nutrients and protein. In general it has been found that cage-free, pastured eggs give you:

  • 2/3 more vitamin A
  • 3-4 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 7 times more beta carotene
  • 4-6 times the vitamin D

The following table summarizes the differences in nutritional value found between confined and cage – free chicken.

All values are per 100 grams of egg. Vitamin E (mg) Vitamin A (IU) Beta Carotene (mcg) Omega-3s (g) Cholesterol (mg) Saturated Fat (g)
Eggs from Confined Birds (per USDA Nutrient Database) 0.97 487 10 0.22 423 3.1
Eggs from Non-Confined Birds(Mother Earth News, 2007) 3.73 791.86 79.03 0.66 277 2.4

http://www.motherearthnews.com/uploadedFiles/Eggs%20chart.pdf

So when it comes to conventional eggs you know what to expect really… between cage free and pastured eggs though you can find several subcategories, indicating differences in the diet and lifestyle provided. The following groups can be usually found:

  • Free Range: Chickens that have access to the outside, not necessarily pastured though.
  • Omega -3: These cage- free birds are fed more flax and canola seeds so that the content of omega 3 in the egg is higher.
  • Organic: Cage free chickens fed organic, vegetarian food, not subjected to antibiotics, hormones or pesticides.

As chickens, like most birds really, are omnivores, their natural diet is not just plants or grains. That’s why the best ever quality of eggs you can get is from a farmer with a proper farm. A chicken strolling around will eat a bit of a grass, a few worms and bugs and maybe some seeds that will be available nearby. It literally eats a bit of everything really and this is its natural diet. Therefore, you can expect to get eggs with the highest quality and quantity of nutrients from farms and farmers markets. Look out for local farmers and support them, it’s a win – win for us all to try and buy locally farmed products; we get the best possible quality and the farmers thrive and expand their beautiful farms so that more and more people can have access to their magnificent products :)

 

Raw Milk: A Story you need to know

Saturday, July 17th, 2010

I’ve been reading a lot of stuff lately about raw milk and I thought that it’s time to write a blog post about this issue. It is definitely a topic that goes against common sense at first glance but when you look into it a bit more careful and in depth, unexpected facts become obvious which change the whole picture instantly. In my ebook, The DNA Diet book, I dedicated a whole section on raw milk, healthy fats and free range products; this is a massive issue with far too many areas of interest, you must trust me on this. So, at first it sounds completely insane the suggestion to drink unpasteurized and non–homogenized milk. It could be really dangerous, right? But what do these treatments offer exactly to milk? Experts say that safety is the main thing here. Pasteurization kills harmful bacteria that reside in the milk, thus preventing diseases. Homogenization is another story as it basically makes the fat evenly distributed in the milk so that it is more appealing to potential customers (that’s us).

If you think about it, this doesn’t sound too bad. But these techniques have been used for treating milk just for a few decades now. Humans have been using milk for about 4-5  thousands years (if not for longer) without any problems. Why did it become necessary to treat milk in the first place? Well, this is a key feature here. As long as cows were happily feeding themselves in fields of grass, the farmers never had a doubt that the milk they produced was healthy and safe. Mass production dictated a completely different lifestyle for cattle though. Packed in tiny little spaces, obliged to live among dirt and fed with more or less unnatural food, the new milk was not safe anymore. Also, by making pasteurization and homogenization compulsory, the farmers had now to sell their milk to big companies or allow middle men to arrange the delivery of milk to factories for the necessary treatments to take place. The farmers had no power over their own product anymore but big companies had managed to get full control of it and do whatever they wanted.

Another very interesting aspect of this story is the skimmed milk. Apparently, before the mass production and industrialization era came forward, people were drinking whole raw milk. They also used it to isolate the fat, which is basically the traditional butter we all know. After extracting the fat out of the milk, the leftover was what we now know as skimmed milk. Back in those days, nobody was using this milk for himself or his children as a healthier option due to its low fat percentage. Instead it was used as food for pigs really. The fascinating part of this story is that pig food came to be considered a healthy food for humans and many people made some serious money out of this insanely creative but we have to admit excellent idea; at least from a marketing point of view. A literally useless product is promoted to be a necessary component of healthy diet.  And here we are forced to face the power of media. If it wasn’t for proper marketing this would have never happened. So maybe, we have to admit here that this whole milk story has lots of weird bits in it, don’t you think?

The last bit of my research on this issue is about the actual qualities of raw milk vs treated milk. Well, it seems that raw milk is literally loaded with an amazing amount of vitamins, minerals and very healthy fats that in fact promote weight loss rather than obesity. CLA is a type of fat widely recognized now as a fat loss substance; you can even buy over the counter supplements for it. Raw milk is packed with CLA. The fact that is full fat makes allows for all the range of lipid – soluble vitamins to be absorbed in the gut and these are super important vitamins indeed (D, E, and K). If there is no dietary fat taken in, no vitamins can be absorbed, it is simple chemistry. The pasteurization process also destroys most of the vitamins and minerals that naturally exist in raw milk. Taste and texture change massively, to the point that it almost feels like a completely different type of food when you first drink raw milk. Finally current research has started to reveal that conventional milk may not be that healthy after all; many many studies correlate milk consumption with many digestive issues, obesity and diabetes. It is no surprise really if you think that the treatments applied to this natural product, take away all its goodness and leave a completely unbalanced proportion of elements in it.

I had my first raw milk bottle bought back in February. I didn’t know what to expect to be honest; I was partially afraid (all the conditioning I was subjected to all my life was warning me) and partially excited about it. I never looked back to conventional milk again. The moment you drink this heavenly milk, you know you did the right thing; at least this is my story. The only thing that you must be cautious is that you must purchase your whole milk from a farmer that keeps his animals happy in a proper grass field, not enslaved in a less that sufficient space. You should go for free range, organic milk directly from the farmer; it’s by far your healthiest option.

An article describing the interest in raw milk in the farmers markets in London is this one HERE

At the moment, there are serious efforts from governments and/or companies to ban raw milk completely. You will find many intimidating stories about it and how dangerous, satanic and evil it is. The people writing these articles conveniently forget though the numerous times commercial milk has been found to contain toxic substances or was infected with bacteria. These are products that sell thousands of items per day but the news about their safety may take a couple of weeks for the consumers to know about or for a certain unsafe batch to be withdrawn from the market. And my last objection here is about yoghurt, especially flavoured and kids yoghurt. Have you ever considered if this is the real thing? Do this experiment at home: boil a cup of milk and let it cool down a bit until it’s lukewarm. Dilute a tea spoon of the yoghurt of your choice in it, cover with a couple of kitchen towels to keep it warm and safe. Leave it like that, undisturbed, warm and quiet for at least 12 hours. The yoghurt you put in the milk should act as an initiator for the fermentation process and if it is real yoghurt you used, after 12 hours you will see your cup of milk transformed into your own home made yoghurt! If not, think again: do you actually buy  real yoghurt from the super market or yoghurt – like products? You will be unpleasantly surprised to discover the second. But these are the “safe” products we are being sold…

For the people intrigued to look into the trying / buying raw milk I have the following recommendations to make:

Since it’s getting more and more difficult to get hold of raw milk and relevant products I found this site with guidelines about  THIS . Depending on the country, the laws governing the distribution and selling of raw milk differ so in any case you need to do your own research to make sure you purchase high quality, free range raw milk straight from the farmer. In my opinion it is ethical and very important to support local farmers wherever possible so that free range and healthy products are available for everyone.

An excellent book on raw milk:
The Untold Story of Milk: Green Pastures, Contented Cows and Raw Dairy Products by Ron Schmid.

 

Margarine update

Wednesday, June 23rd, 2010

Margarine lowers the IQ of children. I know it sounds completely arrogant but it is true. According to researchers at the University of Auckland, children who ate margarine every day had significantly lower IQ scores by the age of three-and-a-half than those who did not (1). I have written extensive articles about how dangerous margarine is and why. New studies, like the one above and below prove in a very dramatic way the truth of this. Scientists have also shown that margarine can truly promote heart disease (although it is promoted as a guardian of your heart health).  These man-made fatty acids have been shown to raise “bad” cholesterol (LDL) and lower “good” cholesterol (HDL). They have also been linked to inflammation, one of the major causes of heart disease (2).

Another study, (3) tracked people for 20 years and recorded the number of heart attacks suffered and is also backed up by the world-famous Framingham Heart Study. The results completely contradict what we have been told so far. As margarine consumption increased, heart attacks went up. As butter consumption increased, heart attacks declined. During the second decade, the group eating the most margarine had 77% more heart attacks than the group eating none!
The famous Framingham study has been one of the major projects focusing on cholesterol and heart disease, running for many decades now. After 40 years, the director of the study had to admit: “In Framingham, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol. . . we found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active.”

References

  1. Theodore, RF., Thompson, JMD., et al. Dietary patterns and intelligence in early and middle childhood, Intelligence. 2009; 37(5):506-513
  2. C. Oomen, M. Ocke, et al, “Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study: The Lancet, Volume 357, Issue 9258, Pages 746-751
  3. “Margarine Intake and Subsequent Coronary Heart Disease in Men.” Matthew W. Gillman, L. Adrienne Cupples, et al. Epidemiology Vol. 8, No. 2 (Mar., 1997), pp. 144-149

Margarine and Fake Butters

Tuesday, June 8th, 2010

What kind of product is margarine? Is it the natural, healthy alternative of butter or lard we are being told? In fact, the raw materials for margarine are vegetable oils like cotton, rapeseed, soya bean oil, which are liquid, polyunsaturated or mono-unsaturated oils to begin with. This means that their molecules have one or more double bonds between their atoms. In order to get the solid, spreadable margarine we are used to, these oils are subject to a series of chemical modifications. The problem is the refinement process these types of products are subjected to.  The standard process used here  is called artificial hydrogenation and it results in the introduction of hydrogen atoms in the molecules of the poly- or mono- unsaturated vegetable oils. This converts the oils to solid saturated fats. For example butter and lard are natural saturated fats that are solid at room temperature. So, the result of subjecting natural (liquid) vegetable oils to artificial hydrogenation is a solid and spreadable product that looks like butter (it is solid) but is not of animal origin. This hybrid product is now called margarine.

You might think that this is actually a healthier option than traditional butter just because it is of vegetable origin but this is not the case at all. Artificial hydrogenation is an aggressive process. It requires ultra high temperatures and great pressure to be applied to the vegetable oils. Margarine and fake butter types of products are truly unhealthy and can cause significant inflammatory reactions in the human body. From the moment margarine substituted butter, there has been a monumental increase in heart attacks. In 1910, when butter and lard widely used, a mean of 3,000 heart attacks were recorded in the USA per year. In 1950, when margarine and artificial oils had become really popular, USA hit the horrific record of 500,000 deaths due to myocardial infractions. Also, obesity has become a worldwide epidemic now and this has been greatly assisted by the use of margarine and similar types of products. It has been proven that margarine triggers fat storing mechanisms in the body on and interacts with DNA in a very abnormal way, turning sets of fat producing genes on.

Margarine is a heavily processed and refined product that can cause great problems in the human body. The fact that it is completely artificial means that the body does not know how to metabolize it, hence it cause a series of abnormal physiological responses. It is promoted as a healthy option but consumers are 100% misled at this point. The procedures used to convert vegetable oils to margarine, are silently hidden and only the vegetable origin of the product is highlighted in the marketing campaigns as a worthwhile piece of information.  Beware of margarine and fake butters, they are dangerous, cause weight gain and are much responsible for the rise in heart disease we experience in our world today.

High Fructose Corn Syrup

Wednesday, June 2nd, 2010

High fructose corn syrup health dangersHigh Fructose Corn Syrup (HFCS) is a cheap sugar alternative used widely in the industry. You will find it in beverages, biscuits, ice creams, sodas, commercial cakes, canned foods, baked and frozen goods. It is also known as glucose – fructose or maize syrup. Many supporters of HFCS claim that it is just like table sugar but this is simply not true. Basically HFCS is a mixture of pure corn syrup (100% glucose) and pre-processed corn syrup (100% fructose). Both glucose and fructose are naturally found sugars in fruits and some vegetables. There is a substantial difference between the two of them though. Glucose is the substance used by the cells for producing energy. Because it is such an important molecule, there is a whole biochemical – hormonal pathway that regulates the absorption of glucose by the cells. Insulin is secreted every time glucose is released in the blood, facilitating the intake of glucose by the cells. Also every time insulin is secreted, another hormone, called leptin, is also released by the fat cells, which gives the signal of us being full to the brain, thus controlling the appetite. This is a very robust, efficient and well-controlled system that allows only for the necessary amounts of glucose to be absorbed by the cells. This does not happen with fructose. In fact fructose bypasses all the above regulating mechanisms and massive amounts of it can be taken in by the cells, once there is fructose in our blood. Fructose enters the cells a lot faster than glucose because it does not require insulin’s assistance to do so. Therefore when HFCS is consumed, massive amounts of fructose enter the cells, extremely quickly, without any control. When this happens, major metabolic imbalances occur and in the long run the way is paved for type II diabetes and obesity. When in the cells, fructose converts into cholesterol and triglycerides without any restriction. Eventually it slows the metabolism down, raises LDL (Low Density Lipoprotein) and deregulates liver functions.

You will find HFCS in the following types of products:

  • Canned or Bottled Beverages (Coke, Pepsi, artificial fruit juices)
  • Morning cereals (e.g. Coco pops etc)
  • All commercial desserts (cakes, cookies, ice creams, over the counter candy bars like twix, kit kat, mars etc)
  • Commercial Bread
  • Crackers
  • Fruit yogurts
  • Canned fruit (in syrup)
  • Fast food
  • Commercial Salad dressings and Sauces

Always check the labels of the packaged food you buy; HFCS is the sugar of choice for most mass production products.

In nature, i.e. in fruits, such problem is never the case. The amounts of fructose present in natural products are minimal and also combined with a whole range of vitamins, fiber and minerals which provides a super healthy combo of nutrients to our cells. Nature, as always, does not allow for unhealthy combinations to exist. It is imperative to value the wisdom behind natural products indeed.

High Fructose Corn Syrup is considered to be a supersugar. An artificial and ultra dangerous substance used in the industry it is. The bottom line is that it can be toxic for our metabolism and pre-paves the way to an unhealthy lifestyle and chronic devastating diseases. You will do a big favor to your body if you avoid HFCS.  Learn to read the labels in the products you buy, look for healthier alternatives or home made products wherever you can. Unfortunately public health and well being is not guarded by any government or ministry at the moment. It is up to you to protect your selves and loved ones from the lack of responsibility and honesty that is all around us. Living a healthy life can be really easy, knowledge is power!