The inspiration for this article comes from two absolute truths: One – you learn something new every day; and two – if you don’t know the answer it is best to say so rather than make something up! Recently I was asked a great question during a Nutrition Boot Camp workshop. I was discussing the importance of eating animal protein. I was asked if it is so important how do cows and other animals that don’t eat meat grow so large. I had never really thought about it, so it provided an excellent learning opportunity.
First, a little background. What is protein? It is one of the six core nutrients that we humans require for life (the others being fat, carbohydrates, vitamins, minerals, and water). Protein is the structural basis of our body. It builds and repairs tissues and cells. It makes our hormones, enzymes, neurotransmitters, and antibodies. As you can see, protein is pretty important stuff! And remember, our body is essentially one big chemical factory and these processes go on continuously. Therefore, we need a constant supply of protein which is why I recommend to my clients that they consume protein with each meal and that it is approximately 30-35% of their diet. One of the factors I believe behind all the chronic diseases, such as obesity, diabetes, cancer, and heart disease is that most people do not consume enough healthy protein. In fact, if you do the math of the government recommended 2000 calorie diet, it comes out to approximately 60% carbohydrate, 30% fat, and 10% protein. If you’d like to read more about the connection between high carbohydrate diets and disease I strongly recommend Gary Taubes book Good Calories, Bad Calories.
How do we get protein? It comes from both animal and plant sources. Animal sources include meat, fish, poultry, milk, cheese, and eggs. Plant sources include whole grains, legumes, nuts, and seeds. When we consume a “protein” it is broken down in our body to amino acids. Believe it or not, depending on what book you read you will get a different number for how many amino acids there actually are! But, for discussion purposes here we’ll use the number 23 with nine of them being classified as “essential”. Anytime you hear the word “essential” in nutrition means you have to eat it (your body does not make it). Animal proteins are considered complete proteins meaning they contain all the essential amino acids. Plant proteins are not, which is why you hear the famous “rice and beans” combination to provide a complete protein. People and animals that do not eat meat are therefore dependent upon getting the right mix of incomplete proteins from plant sources and mixing them together properly to build essential amino acids.
Now comes the big question – how do cows or other animals get complete proteins? Particularly since unlike humans they don’t have access to the Internet and all other kinds of sources to tell them exactly what foods to eat in what combinations so they can get the exact nutrients they need!
I did some research and found out some interesting facts. First, I came across a very succinct answer at www.everything2.com. Here’s a summary:
“Grass it mostly cellulose. And cows, like us, can't digest cellulose. So where do cows get all their nutrients? Cows have four separate stomach compartments. The rumen (one of the compartments) serves as a fermentation vat where microorganisms, such as bacteria and protozoa, break down the feed (hay, water, saliva, etc.) These microbes break down the cellulose into energy sources that the cow can digest (volatile fatty acids), and build protein, which again, the cow can digest. The rumen is quite huge (about 160 liters), and in an average cow, there are about 100 times as many bacteria as there are humans on earth.”
Then I found another interesting fact. In nature grasses are not cleaned and purified. What do I mean by that? They contain small bugs, grubs, larvae, etc. that the animals consume along with the grass! These small bugs are complete proteins! So, many of these so called “herbivores” (plant only eating animals) may in fact be eating small animals on the plants!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Showing posts with label Marketing Hypes. Show all posts
Showing posts with label Marketing Hypes. Show all posts
Saturday, October 30, 2010
Tuesday, September 21, 2010
Information web site: DrugWatch.com
DrugWatch.com is a comprehensive Web site database featuring extensive information about thousands of different medications and drugs currently on the market or previously available worldwide. DrugWatch.com includes up-to-date information about prescription and over-the-counter medications and includes details about associated drug side effects to aid in the protection of patients and consumers.
The resources available on DrugWatch.com are provided to offer visitors free and accurate information to aid in the understanding of various medications and conditions. The content on the site may help consumers formulate questions for medical professionals and alert the public about important information regarding potentially dangerous side effects associated with certain medications. By providing FDA alerts, drug interactions, and potential side effects on the site, patients have access to valuable knowledge that could enhance their ability to voice concerns with their doctor and improve their quality of care.
Go to http://www.drugwatch.com/
The resources available on DrugWatch.com are provided to offer visitors free and accurate information to aid in the understanding of various medications and conditions. The content on the site may help consumers formulate questions for medical professionals and alert the public about important information regarding potentially dangerous side effects associated with certain medications. By providing FDA alerts, drug interactions, and potential side effects on the site, patients have access to valuable knowledge that could enhance their ability to voice concerns with their doctor and improve their quality of care.
Go to http://www.drugwatch.com/
Friday, July 2, 2010
The Whole Soy Story
Do you still think soy is a health food? The Whole Soy Story: The Dakr Side of America's Favorite Health Food will set you straight. As Dr. Mercola says, "Kaayla Daniel blows the lid off nutritional dogma. Soy is NOT a miracle food." This book tells it all!
Friday, June 25, 2010
Man Eating Plants?
Several months ago I attended the Weston Price Foundation annual conference and spent a very interesting day on the learning tract entitled “plant toxins”. While we are not exactly dealing with Audrey II the man eating plant of the Little Shop of Horrors, there is definitely some very important and useful information to understand about naturally occurring chemicals in plants that may be toxic to some people. Think about it – a plant is a living being and just like you and I, wants to survive. Therefore, it has some built in mechanisms to do so.
Nature has placed a variety of anti-nutritional factors and toxins in grains, nuts, seeds and beans for a variety of reasons. Let’s take a look at a few of them.
Phytates are found in beans, grains, and seeds. Their primary function is to prevent premature sprouting. Ever wonder why we’ve found seeds that are thousands of years old, still intact, and able to grow plants from them? That’s why – the phytates have protected them from being “digested” and maturing. However, when we eat them, phytates that are still intact block proper absorption of many minerals, including zinc, calcium, and iron. So - while we are told that whole grains, nuts and seeds contain many valuable vitamins and minerals – our ability to digest and assimilate them is greatly diminished if the phytates are still present. This is why sprouting and fermentation are promoted to deactivate the phytates so the nutrients are available. And, this is why I encourage my clients to eat sprouted breads and fermented vegetables.
Protease inhibitors disrupt our ability to utilize the enzymes that help us digest protein. An example is trypsin, found in soybeans, other beans, grains, nuts, seeds, vegetables of the nightshade family (more about them later) and other fruits and vegetables. In most cases trypsin is neutralized by cooking, however not in the case of the soybean. So – while we are told that soy is an excellent source of protein – the actual truth is that it is difficult to digest and when mixed with other proteins (“protein shakes” or “health bars”) it is also inhibiting the digestion of those proteins. As I like to say, “It is not what happens in a test tube, but what happens in your body.” This is only one of the reasons why soy is not a health food despite what the food manufacturers tell you!
Back to the nightshade family. This includes white potatoes, tomatoes, peppers, and eggplant. These foods have been linked to muscle pain and tightness, morning stiffness, poor healing, arthritis, insomnia, heart burn and gall bladder problems. Many people have eliminated the above symptoms by removing nightshades from their diet. The reason behind this – nightshades contain calcitriol, the most active form of Vitamin D. To make a long story short, calcitriol signals the intestines to absorb calcium from the diet. If we have too much it leads to high blood calcium. The quick and easy solution for the body is to store the extra calcium in the soft tissues. Overtime these deposits build up, a condition known as calcinosis. Rather than your joints wearing out (the common view of osteoarthritis) perhaps the truth is that the cartilage is being slowly calcified?
One last plant toxin – oxalates – the salt form of oxalic acid. Again, I’ll get right to the point. Oxalates inhibit the absorption of calcium and represent about 80% of all kidney stone issues. Oxalates are found in a variety of plant foods, but the highest sources are in soy protein, spinach, peppercorns, and peanuts. Please note that cooking does not destroy oxalates, although they will reduce them slightly. This is another reason to avoid soy and why I recommend that spinach be cooked and not consumed as a large salad. One of the doctors at the conference told the story of another doctor who decided to eat healthy. Part of his plan was to have a large spinach salad every day for lunch. Within two months, he had developed severe kidney stones!
So where am I going with all of this? We are all individuals and all react differently to food. However, there are times when we think we are eating healthy foods, yet still seem to have discomfort, gas, indigestion, or a variety of other symptoms. It is at those times when we need to look really closely to see if there is something in the diet that is at the root cause.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to http://www.brwellness.com/.
Nature has placed a variety of anti-nutritional factors and toxins in grains, nuts, seeds and beans for a variety of reasons. Let’s take a look at a few of them.
Phytates are found in beans, grains, and seeds. Their primary function is to prevent premature sprouting. Ever wonder why we’ve found seeds that are thousands of years old, still intact, and able to grow plants from them? That’s why – the phytates have protected them from being “digested” and maturing. However, when we eat them, phytates that are still intact block proper absorption of many minerals, including zinc, calcium, and iron. So - while we are told that whole grains, nuts and seeds contain many valuable vitamins and minerals – our ability to digest and assimilate them is greatly diminished if the phytates are still present. This is why sprouting and fermentation are promoted to deactivate the phytates so the nutrients are available. And, this is why I encourage my clients to eat sprouted breads and fermented vegetables.
Protease inhibitors disrupt our ability to utilize the enzymes that help us digest protein. An example is trypsin, found in soybeans, other beans, grains, nuts, seeds, vegetables of the nightshade family (more about them later) and other fruits and vegetables. In most cases trypsin is neutralized by cooking, however not in the case of the soybean. So – while we are told that soy is an excellent source of protein – the actual truth is that it is difficult to digest and when mixed with other proteins (“protein shakes” or “health bars”) it is also inhibiting the digestion of those proteins. As I like to say, “It is not what happens in a test tube, but what happens in your body.” This is only one of the reasons why soy is not a health food despite what the food manufacturers tell you!
Back to the nightshade family. This includes white potatoes, tomatoes, peppers, and eggplant. These foods have been linked to muscle pain and tightness, morning stiffness, poor healing, arthritis, insomnia, heart burn and gall bladder problems. Many people have eliminated the above symptoms by removing nightshades from their diet. The reason behind this – nightshades contain calcitriol, the most active form of Vitamin D. To make a long story short, calcitriol signals the intestines to absorb calcium from the diet. If we have too much it leads to high blood calcium. The quick and easy solution for the body is to store the extra calcium in the soft tissues. Overtime these deposits build up, a condition known as calcinosis. Rather than your joints wearing out (the common view of osteoarthritis) perhaps the truth is that the cartilage is being slowly calcified?
One last plant toxin – oxalates – the salt form of oxalic acid. Again, I’ll get right to the point. Oxalates inhibit the absorption of calcium and represent about 80% of all kidney stone issues. Oxalates are found in a variety of plant foods, but the highest sources are in soy protein, spinach, peppercorns, and peanuts. Please note that cooking does not destroy oxalates, although they will reduce them slightly. This is another reason to avoid soy and why I recommend that spinach be cooked and not consumed as a large salad. One of the doctors at the conference told the story of another doctor who decided to eat healthy. Part of his plan was to have a large spinach salad every day for lunch. Within two months, he had developed severe kidney stones!
So where am I going with all of this? We are all individuals and all react differently to food. However, there are times when we think we are eating healthy foods, yet still seem to have discomfort, gas, indigestion, or a variety of other symptoms. It is at those times when we need to look really closely to see if there is something in the diet that is at the root cause.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to http://www.brwellness.com/.
Wednesday, June 23, 2010
USDA Dietary Guidelines for 2010 - Press Release from the Weston Price Foundation
PRESS RELEASE
PROPOSED 2010 USDA DIETARY GUIDELINES --A RECIPE FOR CHRONIC DISEASE
Weston A. Price Foundation Proposes a Return to Four Basic Groups of Nutrient-Dense Foods
WASHINGTON, DC, June 21, 2010: The proposed 2010 USDA Dietary Guidelines are a recipe for infertility, learning problems in children and increased chronic disease in all age groups according to Sally Fallon Morell, president of the Weston A. Price Foundation.
"The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources," explains Fallon Morell.
"The revised Guidelines recommend even more stringent reductions in animal fats and cholesterol than previous versions," says Fallon Morell, "and are tantamount to rearranging the deck chairs on the Titanic. While the ship of state sinks under the weight of a crippling health care burden, the Committee members are giving us more of the same disastrous advice. These are unscientific and grossly deficient dietary recommendations."
The Weston A. Price Foundation is a non-profit nutrition education foundation with no ties to the government or food processing industries. Named for Dr. Weston A. Price, whose pioneering research discovered the vital importance of animal fats in human diets, the Foundation has warned against the dangers of lowfat and plant-based diets.
"Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates, but excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function," says Fallon Morell. "Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease."
The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese. Incredibly, the Guidelines single out cheese as an unhealthy food!
Fallon Morell notes that by restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will accelerate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline. The National Academy of Sciences recommends 375 mg per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. In their deliberations, the committee referred to this as the "choline problem." Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.
The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats. Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.
The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction. The Weston A. Price Foundation warns that the 2010 Guidelines will increase infertility in this country, already at tragically high rates.
"The 2010 proposed Guidelines represent a national scandal, the triumph of industry clout over good science and common sense," says Fallon Morell. "It must be emphasized that the Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods. For while the USDA food police pay lip service to reducing our intake of refined sweeteners, trans fats, white flour and salt, this puritanical low-fat prescription ultimately leads to cravings for chips, sweets, sodas, breads, desserts and other empty food-and-beverage-like products just loaded with refined sweeteners, trans fats, white flour and salt."
The Weston A. Price Foundation proposes alternative Healthy 4 Life Dietary Guidelines, which harkens back to the traditional four basic food groups, but with a renewed emphasis on quality through a return to pasture-based feeding and organic, pesticide-free production methods:
Every day, eat high quality, whole foods to provide an abundance of nutrients, chosen from each of the following four groups:
ANIMAL FOODS: meat and organ meats, poultry, and eggs from pastured animals; fish and shellfish; whole raw cheese, milk and other dairy products from pastured animals; and broth made from animal bones.
GRAINS, LEGUMES AND NUTS: whole-grain baked goods, breakfast porridges, whole grain rice; beans and lentils; peanuts, cashews and nuts, properly prepared to improve digestibility.
FRUITS AND VEGETABLES: preferably fresh or frozen, preferably locally grown, either raw, cooked or in soups and stews, and also as lacto-fermented condiments.
FATS AND OILS: unrefined saturated and monounsaturated fats including butter, lard, tallow and other animal fats; palm oil and coconut oil; olive oil; cod liver oil for vitamins A and D.
AVOID: foods containing refined sweeteners such as candies, sodas, cookies, cakes, etc.; white flour products such as pasta and white bread; processed foods; modern soy foods; polyunsaturated and partially hydrogenated vegetable oils and fried foods.
* * * * * * * * *
The Weston A. Price Foundation is a 501C3 nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 13,000 members, supports 450 local chapters worldwide and hosts a yearly International conference. The Foundation headquarters phone number is (202) 363-4394, www.westonaprice.org, info@westonaprice.org.
CONTACT: Kimberly Hartke, Publicist
Home office 703-860-2711 cell 703-675-5557
press@westonaprice.org
Here's the additional info they sent along with the Press Release:
USDA has issued draft Dietary Guidelines for 2010. Rather than correct its anti-saturated fat and anti-cholesterol position, which has led to an epidemic of disease in this country, the new Guidelines are worse than ever, with more stringent restriction of saturated fat (7 percent of total calories, down from 10 percent) and cholesterol consumption of less than 300 mg per day (less than 200 mg for those with risk factors for heart disease or diabetes--one egg contains about 245 mg cholesterol), and reduction of salt intake from 2.3 grams to 1.5 grams (about one-fourth teaspoon).
The guidelines sweep the dangers of trans fat under the rug by lumping them with saturated fats, using the term "solid fats" for both, promote an increase in difficult-to-digest whole grains, and recommend lean meats and lowfat dairy products. Cheese is specifically singled out for avoidance because of its high "solid fat" content. Since, as the Committee admits, no one follows earlier versions of the Guidelines, it is recommending a focus on "actions needed to successfully implement" key recommendations, in other words on how to force people to eat in this highly deficient and grossly unsatisfying way.
ACTIONS TO TAKE
1. Please take time during this week to post a comment at the USDA website. Go to www.dietaryguidelines.gov and scroll down to "SUBMIT Written Comments." It is particularly important to describe any adverse health effects you or family members have suffered by following earlier versions of the Guidelines. You may also want to use any of the talking points listed below.
2. Please also EMAIL your comments to your Senators and Representative in Congress. Let them know that USDA's formulation of dietary guidelines is a complete waste of taxpayer money and has resulted in a health crisis of epidemic proportions, especially in our children. It would be good also to PHONE your elected officials as well. For congressional contact information, go to www.house.gov and www.senate.gov.
3. If you live near Washington, DC, consider attending the public hearings at USDA on July 8. You can sign up to give an oral presentation (as I will do) or simply attend to show support. To sign up for attending the meeting, go to www.dietaryguidelines.gov and scroll down to "Meeting Registration/Oral Testimony."
4. Please send out the Press Release below to your local newspaper and radio shows. You may add your own contact information to that of our publicist Kimberly Hartke. In addition, you may add a paragraph to the press release about how the USDA dietary guidelines adversely affected your own health and that of your family.
5.Please broadcast this action alert to other groups. Let's create a tidal wave of outrage!
TALKING POINTS
1. The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources.
2. When a healthy food like cheese is singled out as a food to be avoided, there must be something wrong with the premises on which the guidelines are based.
3. Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates. But excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function. Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease.
4. The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese.
5. By restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will perpetuate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline.
6. The National Academy of Sciences recommends 375 mg of choline per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. The committee referred to this as the "choline problem." Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.
7. The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats. Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.
8. The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction. The 2010 Guidelines will increase infertility in this country, already at tragically high rates.
9. The Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods.
10. The Guidelines promote the consumption of whole grains, which can contribute to digestive disorders unless properly prepared.
11. The Guidelines completely avoid mentioning blood sugar problems caused by a diet high in carbohydrates and low in fat; the diet is particularly dangerous for those suffering from diabetes or hypoglycemia, since fats help regulate blood sugar levels. Many people have difficulty concentrating or can even suffer from seizures on a diet too low in fat.
12. The Guidelines urge salt restriction, which will lead to an increased use of artificial flavors like MSG in processed foods.
13. The Guidelines should be scrapped and the committee members should be replaced with individuals who have no ties to the food processing industry or to universities that accept funding from the food processing industry.
PROPOSED 2010 USDA DIETARY GUIDELINES --A RECIPE FOR CHRONIC DISEASE
Weston A. Price Foundation Proposes a Return to Four Basic Groups of Nutrient-Dense Foods
WASHINGTON, DC, June 21, 2010: The proposed 2010 USDA Dietary Guidelines are a recipe for infertility, learning problems in children and increased chronic disease in all age groups according to Sally Fallon Morell, president of the Weston A. Price Foundation.
"The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources," explains Fallon Morell.
"The revised Guidelines recommend even more stringent reductions in animal fats and cholesterol than previous versions," says Fallon Morell, "and are tantamount to rearranging the deck chairs on the Titanic. While the ship of state sinks under the weight of a crippling health care burden, the Committee members are giving us more of the same disastrous advice. These are unscientific and grossly deficient dietary recommendations."
The Weston A. Price Foundation is a non-profit nutrition education foundation with no ties to the government or food processing industries. Named for Dr. Weston A. Price, whose pioneering research discovered the vital importance of animal fats in human diets, the Foundation has warned against the dangers of lowfat and plant-based diets.
"Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates, but excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function," says Fallon Morell. "Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease."
The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese. Incredibly, the Guidelines single out cheese as an unhealthy food!
Fallon Morell notes that by restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will accelerate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline. The National Academy of Sciences recommends 375 mg per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. In their deliberations, the committee referred to this as the "choline problem." Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.
The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats. Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.
The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction. The Weston A. Price Foundation warns that the 2010 Guidelines will increase infertility in this country, already at tragically high rates.
"The 2010 proposed Guidelines represent a national scandal, the triumph of industry clout over good science and common sense," says Fallon Morell. "It must be emphasized that the Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods. For while the USDA food police pay lip service to reducing our intake of refined sweeteners, trans fats, white flour and salt, this puritanical low-fat prescription ultimately leads to cravings for chips, sweets, sodas, breads, desserts and other empty food-and-beverage-like products just loaded with refined sweeteners, trans fats, white flour and salt."
The Weston A. Price Foundation proposes alternative Healthy 4 Life Dietary Guidelines, which harkens back to the traditional four basic food groups, but with a renewed emphasis on quality through a return to pasture-based feeding and organic, pesticide-free production methods:
Every day, eat high quality, whole foods to provide an abundance of nutrients, chosen from each of the following four groups:
ANIMAL FOODS: meat and organ meats, poultry, and eggs from pastured animals; fish and shellfish; whole raw cheese, milk and other dairy products from pastured animals; and broth made from animal bones.
GRAINS, LEGUMES AND NUTS: whole-grain baked goods, breakfast porridges, whole grain rice; beans and lentils; peanuts, cashews and nuts, properly prepared to improve digestibility.
FRUITS AND VEGETABLES: preferably fresh or frozen, preferably locally grown, either raw, cooked or in soups and stews, and also as lacto-fermented condiments.
FATS AND OILS: unrefined saturated and monounsaturated fats including butter, lard, tallow and other animal fats; palm oil and coconut oil; olive oil; cod liver oil for vitamins A and D.
AVOID: foods containing refined sweeteners such as candies, sodas, cookies, cakes, etc.; white flour products such as pasta and white bread; processed foods; modern soy foods; polyunsaturated and partially hydrogenated vegetable oils and fried foods.
* * * * * * * * *
The Weston A. Price Foundation is a 501C3 nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 13,000 members, supports 450 local chapters worldwide and hosts a yearly International conference. The Foundation headquarters phone number is (202) 363-4394, www.westonaprice.org, info@westonaprice.org.
CONTACT: Kimberly Hartke, Publicist
Home office 703-860-2711 cell 703-675-5557
press@westonaprice.org
Here's the additional info they sent along with the Press Release:
USDA has issued draft Dietary Guidelines for 2010. Rather than correct its anti-saturated fat and anti-cholesterol position, which has led to an epidemic of disease in this country, the new Guidelines are worse than ever, with more stringent restriction of saturated fat (7 percent of total calories, down from 10 percent) and cholesterol consumption of less than 300 mg per day (less than 200 mg for those with risk factors for heart disease or diabetes--one egg contains about 245 mg cholesterol), and reduction of salt intake from 2.3 grams to 1.5 grams (about one-fourth teaspoon).
The guidelines sweep the dangers of trans fat under the rug by lumping them with saturated fats, using the term "solid fats" for both, promote an increase in difficult-to-digest whole grains, and recommend lean meats and lowfat dairy products. Cheese is specifically singled out for avoidance because of its high "solid fat" content. Since, as the Committee admits, no one follows earlier versions of the Guidelines, it is recommending a focus on "actions needed to successfully implement" key recommendations, in other words on how to force people to eat in this highly deficient and grossly unsatisfying way.
ACTIONS TO TAKE
1. Please take time during this week to post a comment at the USDA website. Go to www.dietaryguidelines.gov and scroll down to "SUBMIT Written Comments." It is particularly important to describe any adverse health effects you or family members have suffered by following earlier versions of the Guidelines. You may also want to use any of the talking points listed below.
2. Please also EMAIL your comments to your Senators and Representative in Congress. Let them know that USDA's formulation of dietary guidelines is a complete waste of taxpayer money and has resulted in a health crisis of epidemic proportions, especially in our children. It would be good also to PHONE your elected officials as well. For congressional contact information, go to www.house.gov and www.senate.gov.
3. If you live near Washington, DC, consider attending the public hearings at USDA on July 8. You can sign up to give an oral presentation (as I will do) or simply attend to show support. To sign up for attending the meeting, go to www.dietaryguidelines.gov and scroll down to "Meeting Registration/Oral Testimony."
4. Please send out the Press Release below to your local newspaper and radio shows. You may add your own contact information to that of our publicist Kimberly Hartke. In addition, you may add a paragraph to the press release about how the USDA dietary guidelines adversely affected your own health and that of your family.
5.Please broadcast this action alert to other groups. Let's create a tidal wave of outrage!
TALKING POINTS
1. The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources.
2. When a healthy food like cheese is singled out as a food to be avoided, there must be something wrong with the premises on which the guidelines are based.
3. Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates. But excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function. Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease.
4. The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese.
5. By restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will perpetuate the tragic epidemic of learning and behavior disorders. The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior. Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline.
6. The National Academy of Sciences recommends 375 mg of choline per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. The committee referred to this as the "choline problem." Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.
7. The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats. Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.
8. The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction. The 2010 Guidelines will increase infertility in this country, already at tragically high rates.
9. The Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods.
10. The Guidelines promote the consumption of whole grains, which can contribute to digestive disorders unless properly prepared.
11. The Guidelines completely avoid mentioning blood sugar problems caused by a diet high in carbohydrates and low in fat; the diet is particularly dangerous for those suffering from diabetes or hypoglycemia, since fats help regulate blood sugar levels. Many people have difficulty concentrating or can even suffer from seizures on a diet too low in fat.
12. The Guidelines urge salt restriction, which will lead to an increased use of artificial flavors like MSG in processed foods.
13. The Guidelines should be scrapped and the committee members should be replaced with individuals who have no ties to the food processing industry or to universities that accept funding from the food processing industry.
Sunday, June 13, 2010
Primal Body - Primal Mind
I just finished this book a couple of months ago and it is one of my favorites. It is consistent with how I l have come to look at the subject of health and wellness. The subtitle says it all "Empower your total health the way evolution intended (and didn't)." Quite simply - how was the human being designed? What did we do? What was there for us to eat? Some pretty simple questions with simple answers - no processed foods, no added sugars, exercise was a way of life and for life, not for competitions. It is a fast and interesting read - highly recommended.
Sunday, May 23, 2010
Good Calories Bad Calories
Good Calories, Bad Calories by Gary Taubes clearly explains one of the key points I make with all my clients. You need to understand, despite what we are told (unless of course you are with me), all calories are not created equal. The type of food the calories are from is critical. Taubes provides the scientific evidence linking refined carbohydrates and particularly sugar not only diabetes, but heart disease as well. He also shows the lack of any true evidence that saturated fat and cholesterol cause heart disease. The book gives the history, the "science", and the poltics behind these food "controversies". This book will be eye-opening to many, and should be required reading in our medical schools!
Thursday, May 20, 2010
The Case for Real Milk
On Wednesday, May 19, 2010, Wisconsin Governor Jim Doyle vetoed the “Raw Milk” Bill which had passed both the State Assembly and Senate with bi-partisan support. Over the past two years as I’ve written my Blogs, I’ve often thought about writing about the benefits of what I’ll call “real milk”. That is milk that is unprocessed, full-fat, and from pasture-fed cows. I never did, until today. I thought it “controversial” and perhaps more information than people wanted to know. I was wrong and wish I had written this earlier. The fact that in today’s world a bill passed with the support of both parties indicates it is something that the people want and their representatives were responding to.
So, where to start? With all these controversies there is always some truth, some fiction, and of course some biased reporting. I’ll try to present the logical facts. Much of the following information comes from the Weston Price Foundation’s pamphlet “A Campaign for Real Milk”. You can read more about this on their web site – www.westonaprice.org.
First off, and I think most people would agree with this – in order to have healthy milk to drink, you need to have a healthy cow to produce it. That makes sense, right? Much of the original push to pasteurize milk occurred in the 1920’s when dairies located in major cities were producing milk that was not safe. They were feeding the cows the leftovers from the alcohol industry. They became known as “swill dairies”. To keep the story short: this was milk coming from diseased cows and it was making those who drank it sick and many children were dying from the diseased milk. In order to kill the bacteria and other pathogens present in the milk, pasteurization was introduced. From there politics and the “big” dairy industry takes over and we get where we are today. This whole story is nicely chronicled in Ron Schmid’s The Untold Story of Milk. The bottom line – pasteurization was introduced to kill the disease in the milk from the sick cows. Where the cows were healthy and those getting milk from country farms, none of this was occurring.
Real milk comes from real cows that eat real feed. Cows are supposed to eat green grass, green feed, silage, hay, and root vegetables. This produces healthy milk (and meat). Cows are not supposed to eat grains, corn, soy meal, cottonseed meal, bakery waste, chicken manure, or the other foods that they are being fed as part of the industrial process of making milk. If you eat foods that you weren’t designed for, what happens to you? You get sick. The same with cows. To keep the cows from getting too sick that they die they are given a host of antibiotics and to keep the cows producing milk they are given excess hormones. Where does this wind up? In your milk and meat. I could go on about the hormones, antibiotics, and pesticide residues found in the milk and meat, but I think you get the point.
Real milk is not pasteurized. Pasteurization destroys enzymes, diminishes vitamin content, denatures milk proteins, destroys vitamins, kills beneficial bacteria, promotes pathogens, and is associated with allergies and a host of other problems. So, yes pasteurization was very effective and needed for the “milk” from the swill dairies of the 1920’s, but that is no longer the case today. I’m sure you are familiar with lactose intolerance. Well, real milk still contains active lactase – the enzyme required to digest lactose. Many people who are “lactose intolerant” have no issues drinking real milk. And some people who are “allergic” to milk are able to drink real milk with no problems.
Real milk is full fat. Despite what you hear in the media – we do need fat, and milk is full of the Vitamins A and D that we need. The butterfat in milk is rich in short and medium chain fatty acids, which protect against disease and stimulate the immune system.
What about the stories that we see in the paper about people getting sick from raw milk. Well, guess what, those are just stories. Once the full reporting and investigation is done, it is not the raw milk as the culprit. Here’s the bottom line – 20 states allow the sale of raw milk. In Europe there are now public raw milk dispensing machines. And, if it was so deadly, why are thousands of families here in Wisconsin, and who knows how many throughout the country, drinking raw milk and nobody is getting sick?
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
So, where to start? With all these controversies there is always some truth, some fiction, and of course some biased reporting. I’ll try to present the logical facts. Much of the following information comes from the Weston Price Foundation’s pamphlet “A Campaign for Real Milk”. You can read more about this on their web site – www.westonaprice.org.
First off, and I think most people would agree with this – in order to have healthy milk to drink, you need to have a healthy cow to produce it. That makes sense, right? Much of the original push to pasteurize milk occurred in the 1920’s when dairies located in major cities were producing milk that was not safe. They were feeding the cows the leftovers from the alcohol industry. They became known as “swill dairies”. To keep the story short: this was milk coming from diseased cows and it was making those who drank it sick and many children were dying from the diseased milk. In order to kill the bacteria and other pathogens present in the milk, pasteurization was introduced. From there politics and the “big” dairy industry takes over and we get where we are today. This whole story is nicely chronicled in Ron Schmid’s The Untold Story of Milk. The bottom line – pasteurization was introduced to kill the disease in the milk from the sick cows. Where the cows were healthy and those getting milk from country farms, none of this was occurring.
Real milk comes from real cows that eat real feed. Cows are supposed to eat green grass, green feed, silage, hay, and root vegetables. This produces healthy milk (and meat). Cows are not supposed to eat grains, corn, soy meal, cottonseed meal, bakery waste, chicken manure, or the other foods that they are being fed as part of the industrial process of making milk. If you eat foods that you weren’t designed for, what happens to you? You get sick. The same with cows. To keep the cows from getting too sick that they die they are given a host of antibiotics and to keep the cows producing milk they are given excess hormones. Where does this wind up? In your milk and meat. I could go on about the hormones, antibiotics, and pesticide residues found in the milk and meat, but I think you get the point.
Real milk is not pasteurized. Pasteurization destroys enzymes, diminishes vitamin content, denatures milk proteins, destroys vitamins, kills beneficial bacteria, promotes pathogens, and is associated with allergies and a host of other problems. So, yes pasteurization was very effective and needed for the “milk” from the swill dairies of the 1920’s, but that is no longer the case today. I’m sure you are familiar with lactose intolerance. Well, real milk still contains active lactase – the enzyme required to digest lactose. Many people who are “lactose intolerant” have no issues drinking real milk. And some people who are “allergic” to milk are able to drink real milk with no problems.
Real milk is full fat. Despite what you hear in the media – we do need fat, and milk is full of the Vitamins A and D that we need. The butterfat in milk is rich in short and medium chain fatty acids, which protect against disease and stimulate the immune system.
What about the stories that we see in the paper about people getting sick from raw milk. Well, guess what, those are just stories. Once the full reporting and investigation is done, it is not the raw milk as the culprit. Here’s the bottom line – 20 states allow the sale of raw milk. In Europe there are now public raw milk dispensing machines. And, if it was so deadly, why are thousands of families here in Wisconsin, and who knows how many throughout the country, drinking raw milk and nobody is getting sick?
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Tuesday, May 18, 2010
The 150 Healthiest Foods on Earth
As I start my series of book reviews it is difficult to know where to start. Naturally, I want to tell you everything at once and list all the books, but that is not practical. I have a couple of favorite authors who you will see several books referenced, those being Ann Louise Gittleman and Jonny Bowden. The nod for today's review goes to Jonny's The 150 Healthiest Foods on Earth: The Surprising Unbiased Truth About What You Should Eat and Why.
Why this one first? Well, when I first read it I said to myself, "That's the book I wish I had written." As Jonny reveals what these 150 healthiest foods are, he hits the proverbial nail on the head with the hammer. I can not agree more strongly with what he says in the book. He describes how soy is not the health food we've been lead to believe, how raw milk is good for you, but not pasteurized milk, how grass fed beef is the way nature intended it, etc. etc.
You can pick the book up at any time and read sections and get valuable information.
Why this one first? Well, when I first read it I said to myself, "That's the book I wish I had written." As Jonny reveals what these 150 healthiest foods are, he hits the proverbial nail on the head with the hammer. I can not agree more strongly with what he says in the book. He describes how soy is not the health food we've been lead to believe, how raw milk is good for you, but not pasteurized milk, how grass fed beef is the way nature intended it, etc. etc.
You can pick the book up at any time and read sections and get valuable information.
Saturday, October 24, 2009
Trick or Treat..It’s Halloween Every Day at the Supermarket
To stay on top of all the latest nutrition news requires lots of reading, but also lots of sorting through the marketing hype of the latest super food or breakthrough study. I subscribe to many magazines, newsletters, web sites, and blogs to keep up with the latest and greatest so I can pass that information on to my clients. I read what the people I agree with say and I read what the people I don’t agree with say – my form of spying!
Every now and then I come across something that truly amazes me. This occurs when an author is so blinded by either their personal bias or the bias of the publication; they do not even see the inconsistency and hypocrisy of their own writing. I’ve written about the American Diabetes Association on my blog. Here, I’d like to bring your attention to the Nutrition Action Newsletter, November 2009 edition.
To their credit, they do have an occasional useful article. That is where I learned how people are walking out of their favorite coffee shop with sometimes over 700 calories in their cup! But, at the same time they’ve told me that aspartame is poison, but sucralose (Splenda) is safe. I’ve even learned which the best margarines to eat are. Guess if you’re going to poison yourself you should do it with the best!
Back in June I wrote a column entitled The Truth about Soy. If you’d like to read it you can find it on my blog at http://brwellness.blogspot.com/2009/06/truth-about-soy.html. So, where am I going with this? An article titled, Soy What? The jury’s still out on soy’s benefits. It looks at six areas where some have claimed that soy is beneficial – bones, prostate cancer, breast cancer, cognition, hot flashes, and heart disease. Each section discusses the latest research and then ends with what they call “The Bottom Line.” In each case “The Bottom Line” is a statement to make you think soy is healthy, even when the evidence cited basically says the opposite.
They have a quote that tells us, “Soy is a good food.” Yet, that is followed by, “But we can’t say right now that it has a positive effect on bones.” Or this one, “The idea that soy can stop prostate cancer is a wonderful hypothesis that hasn’t yet been adequately tested in men.” How about, “It’s unclear if any soy food reduce breast cancer risk.”
The true “Bottom Line” that they won’t come out and say is that there is not convincing evidence for any of the claims being made on behalf of soy. In fact, the FDA has been reviewing claims made for soy benefits and some of them are no longer allowed!
What does this mean to you and how does it tie to the Supermarket? There are so many health claims on all the boxes of packaged foods that are misleading and deceptive. Crackers are presented as “whole grain” or “multi-grain” and the main ingredient is white flour. Margarines say “Zero grams trans-fat” yet contain partially or hydrogenated oil. “Low fat” foods contain artificial sweeteners and more carbohydrates than the full fat versions which in your body actually produces more fat! “Natural” appears all over everything, but as I like to say – my wooden table is natural but that doesn’t mean I want to eat it!
If you like the information in these articles and have a Facebook account I’d encourage you to become a fan of Rosen Wellness. On a typical day I get many e-mails with all kinds of information about health and nutrition. The best ones I link to the Rosen Wellness Facebook page.
One other note – a book recommendation: Super Natural Home: Improve Your Health, Home, and Planet – One Room at a Time by Beth Greer. It provides useful tips for lifestyle shifts to enhance your health. “This practical guide offers page after page of tips for making the safest, healthiest choices in all kinds of goods including cosmetics, personal care products, household cleaners, furniture, food, and water.”
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Every now and then I come across something that truly amazes me. This occurs when an author is so blinded by either their personal bias or the bias of the publication; they do not even see the inconsistency and hypocrisy of their own writing. I’ve written about the American Diabetes Association on my blog. Here, I’d like to bring your attention to the Nutrition Action Newsletter, November 2009 edition.
To their credit, they do have an occasional useful article. That is where I learned how people are walking out of their favorite coffee shop with sometimes over 700 calories in their cup! But, at the same time they’ve told me that aspartame is poison, but sucralose (Splenda) is safe. I’ve even learned which the best margarines to eat are. Guess if you’re going to poison yourself you should do it with the best!
Back in June I wrote a column entitled The Truth about Soy. If you’d like to read it you can find it on my blog at http://brwellness.blogspot.com/2009/06/truth-about-soy.html. So, where am I going with this? An article titled, Soy What? The jury’s still out on soy’s benefits. It looks at six areas where some have claimed that soy is beneficial – bones, prostate cancer, breast cancer, cognition, hot flashes, and heart disease. Each section discusses the latest research and then ends with what they call “The Bottom Line.” In each case “The Bottom Line” is a statement to make you think soy is healthy, even when the evidence cited basically says the opposite.
They have a quote that tells us, “Soy is a good food.” Yet, that is followed by, “But we can’t say right now that it has a positive effect on bones.” Or this one, “The idea that soy can stop prostate cancer is a wonderful hypothesis that hasn’t yet been adequately tested in men.” How about, “It’s unclear if any soy food reduce breast cancer risk.”
The true “Bottom Line” that they won’t come out and say is that there is not convincing evidence for any of the claims being made on behalf of soy. In fact, the FDA has been reviewing claims made for soy benefits and some of them are no longer allowed!
What does this mean to you and how does it tie to the Supermarket? There are so many health claims on all the boxes of packaged foods that are misleading and deceptive. Crackers are presented as “whole grain” or “multi-grain” and the main ingredient is white flour. Margarines say “Zero grams trans-fat” yet contain partially or hydrogenated oil. “Low fat” foods contain artificial sweeteners and more carbohydrates than the full fat versions which in your body actually produces more fat! “Natural” appears all over everything, but as I like to say – my wooden table is natural but that doesn’t mean I want to eat it!
If you like the information in these articles and have a Facebook account I’d encourage you to become a fan of Rosen Wellness. On a typical day I get many e-mails with all kinds of information about health and nutrition. The best ones I link to the Rosen Wellness Facebook page.
One other note – a book recommendation: Super Natural Home: Improve Your Health, Home, and Planet – One Room at a Time by Beth Greer. It provides useful tips for lifestyle shifts to enhance your health. “This practical guide offers page after page of tips for making the safest, healthiest choices in all kinds of goods including cosmetics, personal care products, household cleaners, furniture, food, and water.”
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Monday, September 21, 2009
Butter vs. Margarine – What’s the Truth?
This past week I gave several nutrition talks about the foods you should include in a healthy diet. I was astounded by the looks I received from quite a few people when I stated that butter is good for you and margarine is not. I also noticed that most of the folks who gave me that look were in their 50’s and 60’s, precisely the group of people who have been pounded with the message that margarine is good for you. In this article I hope to set the record straight and explain why butter is good for you and why margarine is bad for you.
Why butter is good for you:
The proponents (and manufacturers) of margarine have spread the word that butter is a saturated fat and saturated fat causes heart disease. I don’t have the space here to get into the details, but let me say this – there are many doctors, nutritionists, and scientists who do not believe this, including myself. If you want to learn how this theory became the accepted norm despite those who do not agree I’d encourage you to read Gary Taubes’ Good Calories Bad Calories, Dr. Uffe Ravnskov’s The Cholesterol Myths, or visit the Weston Price Foundation web site www.westonaprice.org.
That being said, there is a general consensus that we need some saturated fat in our diet. Butter is a healthy saturated fat, particularly when it is organic, and even better when it comes from a grass fed cow. It is high in the fat-soluble vitamins A, D, E, and K. Without proper vitamins we can not utilize the minerals we ingest, no matter what level we eat. Vitamins A & D are essential for growth, healthy bones, proper development of the brain and nervous systems, and for normal sexual development. Vitamin E is an antioxidant and vitamin K is important for bone building and blood clotting.
Butter also has CLA (conjugated linolenic acid) that helps fight weight gain and butyric acid which is anti-viral and anti-cancer. For those with an allergy to the dairy protein casein, ghee (clarified butter) is an equally healthy option.
Why margarine is bad for you:
What may get lost in the discussion of whether or not butter is good for you, is the fact that margarine is definitely harmful to you. The bottom line is that margarine is made with hydrogenated or partially hydrogenated oil. That means trans-fats. One fact that everyone who talks about nutrition agrees on is that trans fats cause cancer. (The other fact is that sugar is bad for you.)
A major problem we run into is that food labeling, particularly trans fat labeling is very deceiving. Basically, food manufacturers abuse the FDA labeling rules. According to FDA guidelines if products have less than 0.5g of trans fat per serving it can be labeled as zero grams of trans fat. The typical serving size is one tablespoon – that’s not all that much. One manufacturer, Smart Balance, has created an advertisement to show it has the least amount of trans fats compared to other brands. They conclude that of all the leading brands theirs stands out as it is “the closest to zero grams trans fat nature allows.” Quite the statement. They admit there is trans fat; trans fat causes cancer; but hey, it is as close as we can come. Sounds like a cigarette company telling us to smoke just one cigarette each day, because that is as close to zero as you could come!
Another basic problem with margarine is that it is made from a variety of vegetable oils which are polyunsaturated fatty acids. When exposed to heat and oxygen – both during manufacturing and later in cooking at high temperature – “free radicals” are created. These are the villains that damage our cells and tissues causing cancer and cardiovascular disease.
Our body knows the truth:
A summary of the biological facts concerning saturated fats and trans fats: saturated fats are essential for healthy cell membrane function, trans fats interfere with it; saturated fats enhance hormone production, trans fats interfere with it; saturated fats suppress inflammation, trans fats encourage inflammation; saturated fats raise “good” cholesterol, trans fats lower “good” cholesterol; saturated fats help insulin receptors, trans fats inhibit them; saturated fats enhance the immune system, trans fats depress it. So as you can see, from a biological perspective we need saturated fats and not trans fats.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Why butter is good for you:
The proponents (and manufacturers) of margarine have spread the word that butter is a saturated fat and saturated fat causes heart disease. I don’t have the space here to get into the details, but let me say this – there are many doctors, nutritionists, and scientists who do not believe this, including myself. If you want to learn how this theory became the accepted norm despite those who do not agree I’d encourage you to read Gary Taubes’ Good Calories Bad Calories, Dr. Uffe Ravnskov’s The Cholesterol Myths, or visit the Weston Price Foundation web site www.westonaprice.org.
That being said, there is a general consensus that we need some saturated fat in our diet. Butter is a healthy saturated fat, particularly when it is organic, and even better when it comes from a grass fed cow. It is high in the fat-soluble vitamins A, D, E, and K. Without proper vitamins we can not utilize the minerals we ingest, no matter what level we eat. Vitamins A & D are essential for growth, healthy bones, proper development of the brain and nervous systems, and for normal sexual development. Vitamin E is an antioxidant and vitamin K is important for bone building and blood clotting.
Butter also has CLA (conjugated linolenic acid) that helps fight weight gain and butyric acid which is anti-viral and anti-cancer. For those with an allergy to the dairy protein casein, ghee (clarified butter) is an equally healthy option.
Why margarine is bad for you:
What may get lost in the discussion of whether or not butter is good for you, is the fact that margarine is definitely harmful to you. The bottom line is that margarine is made with hydrogenated or partially hydrogenated oil. That means trans-fats. One fact that everyone who talks about nutrition agrees on is that trans fats cause cancer. (The other fact is that sugar is bad for you.)
A major problem we run into is that food labeling, particularly trans fat labeling is very deceiving. Basically, food manufacturers abuse the FDA labeling rules. According to FDA guidelines if products have less than 0.5g of trans fat per serving it can be labeled as zero grams of trans fat. The typical serving size is one tablespoon – that’s not all that much. One manufacturer, Smart Balance, has created an advertisement to show it has the least amount of trans fats compared to other brands. They conclude that of all the leading brands theirs stands out as it is “the closest to zero grams trans fat nature allows.” Quite the statement. They admit there is trans fat; trans fat causes cancer; but hey, it is as close as we can come. Sounds like a cigarette company telling us to smoke just one cigarette each day, because that is as close to zero as you could come!
Another basic problem with margarine is that it is made from a variety of vegetable oils which are polyunsaturated fatty acids. When exposed to heat and oxygen – both during manufacturing and later in cooking at high temperature – “free radicals” are created. These are the villains that damage our cells and tissues causing cancer and cardiovascular disease.
Our body knows the truth:
A summary of the biological facts concerning saturated fats and trans fats: saturated fats are essential for healthy cell membrane function, trans fats interfere with it; saturated fats enhance hormone production, trans fats interfere with it; saturated fats suppress inflammation, trans fats encourage inflammation; saturated fats raise “good” cholesterol, trans fats lower “good” cholesterol; saturated fats help insulin receptors, trans fats inhibit them; saturated fats enhance the immune system, trans fats depress it. So as you can see, from a biological perspective we need saturated fats and not trans fats.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Tuesday, July 28, 2009
Ten Things to Know About the Swine Flu Vaccine
I received this in e-mail form today and wanted to pass it along. I thought the Blog would be an efficient way! The author credits are at the bottom of the posting. This is definitely one line you want to be at the back of.
Let's not beat around the bush on this issue: The swine flu vaccines now being prepared for mass injection into infants, children, teens and adults have never been tested and won't be tested before the injections begin. In Europe, where flu vaccines are typically tested on hundreds (or thousands) of people before being unleashed on the masses, the European Medicines Agency is allowing companies to skip the testing process entirely.
And yet, amazingly, people are lining up to take the vaccine, absent any safety testing whatsoever. When the National Institutes of Health in the U.S. announced a swine flu vaccine trial beginning in early August, it was inundated with phone calls and emails from people desperate to play the role of human guinea pigs. The power of fear to herd sheeple into vaccine injections is simply amazing...Back in Europe, of course, everybody gets to be a guinea pig since no testing will be done on the vaccine at all. Even worse, the European vaccines will be using adjuvants -- chemicals used to multiply the potency of the active ingredients in vaccines.
Notably, there is absolutely no safety data on the use of adjuvants in infants and expectant mothers -- the two groups being most aggressively targeted by the swine flu vaccine pushers. The leads us to the disturbing conclusion that the swine flu vaccine could be a modern medical disaster. It's untested and un-tried. Its ingredients are potentially quite dangerous, and the adjuvants being used in the European vaccines are suspected of causing neurological disorders.
Paralyzed by vaccines
I probably don't need to remind you that in 1976, a failed swine flu vaccine caused irreparable damage to the nervous systems of hundreds of people, paralyzing many. Medical doctors gave the problem a name, of course, to make it sound like they knew what they were talking about: Guillain-Barre syndrome. (Notably, they never called it "Toxic Vaccine Syndrome" because that would be too informative. )
But the fact remains that doctors never knew how the vaccines caused these severe problems, and if the same event played out today, all the doctors and vaccine pushers would undoubtedly deny any link between the vaccines and paralysis altogether. (That's what's happening today with the debate over vaccines and autism: Complete denial.)
In fact, there are a whole lot of things you'll never be told by health authorities about the upcoming swine flu vaccine. For your amusement, I've written down the ten most obvious ones and published them below.
Ten things you're not supposed to know about the swine flu vaccine
(At least, not by anyone in authority... )
#1 - The vaccine production was "rushed" and the vaccine has never been tested on humans. Do you like to play guinea pig for Big Pharma? If so, line up for your swine flu vaccine this fall...
#2 - Swine flu vaccines contain dangerous adjuvants that cause an inflammatory response in the body. This is why they are suspected of causing autism and other neurological disorders.
#3 - The swine flu vaccine could actually increase your risk of death from swine flu by altering (or suppressing) your immune system response. There is zero evidence that even seasonal flu shots offer any meaningful protection for people who take the jabs. Vaccines are the snake oil of modern medicine.
#4 - Doctors still don't know why the 1976 swine flu vaccines paralyzed so many people. And that means they really have no clue whether the upcoming vaccine might cause the same devastating side effects. (And they're not testing it, either...)
#5 - Even if the swine flu vaccine kills you, the drug companies aren't responsible. The U.S. government has granted drug companies complete immunity against vaccine product liability. Thanks to that blanket immunity, drug companies have no incentive to make safe vaccines, because they only get paid based on quantity, not safety (zero liability).
#6 - No swine flu vaccine works as well as vitamin D to protect you from influenza. That's an inconvenient scientific fact that the U.S. government, the FDA and Big Pharma hope the people never realize.
#7 - Even if the swine flu vaccine actually works, mathematically speaking if everyone else around you gets the vaccine, you don't need one! (Because it can't spread through the population you hang with.) So even if you believe in the vaccine, all you need to do is encourage your friends to go get vaccinated.. .
#8 - Drug companies are making billions of dollars from the production of swine flu vaccines. That money comes out of your pocket -- even if you don't get the jab -- because it's all paid by the taxpayers.
#9 - When people start dying in larger numbers from the swine flu, rest assured that many of them will be the very people who got the swine flu vaccine. Doctors will explain this away with their typical Big Pharma logic: "The number saved is far greater than the number lost." Of course, the number "saved" is entirely fictional... imaginary... and exists only in their own warped heads.
#10 - The swine flu vaccine centers that will crop up all over the world in the coming months aren't completely useless: They will provide an easy way to identify large groups of really stupid people. (Too bad there isn't some sort of blue dye that we could tag 'em with for future reference... )
The lottery, they say, is a tax on people who can't do math. Similarly, flu vaccines are a tax on people who don't understand health.
John Miksa ND, Co-Owner
The Natural Path LLC
2910 S Delaware AveMilwaukee, WI, 53207
414-483-9402
www.naturalpath- online.com
www.thecompasssyste m.com/af/ link.aspx? a=thenaturalpath
Let's not beat around the bush on this issue: The swine flu vaccines now being prepared for mass injection into infants, children, teens and adults have never been tested and won't be tested before the injections begin. In Europe, where flu vaccines are typically tested on hundreds (or thousands) of people before being unleashed on the masses, the European Medicines Agency is allowing companies to skip the testing process entirely.
And yet, amazingly, people are lining up to take the vaccine, absent any safety testing whatsoever. When the National Institutes of Health in the U.S. announced a swine flu vaccine trial beginning in early August, it was inundated with phone calls and emails from people desperate to play the role of human guinea pigs. The power of fear to herd sheeple into vaccine injections is simply amazing...Back in Europe, of course, everybody gets to be a guinea pig since no testing will be done on the vaccine at all. Even worse, the European vaccines will be using adjuvants -- chemicals used to multiply the potency of the active ingredients in vaccines.
Notably, there is absolutely no safety data on the use of adjuvants in infants and expectant mothers -- the two groups being most aggressively targeted by the swine flu vaccine pushers. The leads us to the disturbing conclusion that the swine flu vaccine could be a modern medical disaster. It's untested and un-tried. Its ingredients are potentially quite dangerous, and the adjuvants being used in the European vaccines are suspected of causing neurological disorders.
Paralyzed by vaccines
I probably don't need to remind you that in 1976, a failed swine flu vaccine caused irreparable damage to the nervous systems of hundreds of people, paralyzing many. Medical doctors gave the problem a name, of course, to make it sound like they knew what they were talking about: Guillain-Barre syndrome. (Notably, they never called it "Toxic Vaccine Syndrome" because that would be too informative. )
But the fact remains that doctors never knew how the vaccines caused these severe problems, and if the same event played out today, all the doctors and vaccine pushers would undoubtedly deny any link between the vaccines and paralysis altogether. (That's what's happening today with the debate over vaccines and autism: Complete denial.)
In fact, there are a whole lot of things you'll never be told by health authorities about the upcoming swine flu vaccine. For your amusement, I've written down the ten most obvious ones and published them below.
Ten things you're not supposed to know about the swine flu vaccine
(At least, not by anyone in authority... )
#1 - The vaccine production was "rushed" and the vaccine has never been tested on humans. Do you like to play guinea pig for Big Pharma? If so, line up for your swine flu vaccine this fall...
#2 - Swine flu vaccines contain dangerous adjuvants that cause an inflammatory response in the body. This is why they are suspected of causing autism and other neurological disorders.
#3 - The swine flu vaccine could actually increase your risk of death from swine flu by altering (or suppressing) your immune system response. There is zero evidence that even seasonal flu shots offer any meaningful protection for people who take the jabs. Vaccines are the snake oil of modern medicine.
#4 - Doctors still don't know why the 1976 swine flu vaccines paralyzed so many people. And that means they really have no clue whether the upcoming vaccine might cause the same devastating side effects. (And they're not testing it, either...)
#5 - Even if the swine flu vaccine kills you, the drug companies aren't responsible. The U.S. government has granted drug companies complete immunity against vaccine product liability. Thanks to that blanket immunity, drug companies have no incentive to make safe vaccines, because they only get paid based on quantity, not safety (zero liability).
#6 - No swine flu vaccine works as well as vitamin D to protect you from influenza. That's an inconvenient scientific fact that the U.S. government, the FDA and Big Pharma hope the people never realize.
#7 - Even if the swine flu vaccine actually works, mathematically speaking if everyone else around you gets the vaccine, you don't need one! (Because it can't spread through the population you hang with.) So even if you believe in the vaccine, all you need to do is encourage your friends to go get vaccinated.. .
#8 - Drug companies are making billions of dollars from the production of swine flu vaccines. That money comes out of your pocket -- even if you don't get the jab -- because it's all paid by the taxpayers.
#9 - When people start dying in larger numbers from the swine flu, rest assured that many of them will be the very people who got the swine flu vaccine. Doctors will explain this away with their typical Big Pharma logic: "The number saved is far greater than the number lost." Of course, the number "saved" is entirely fictional... imaginary... and exists only in their own warped heads.
#10 - The swine flu vaccine centers that will crop up all over the world in the coming months aren't completely useless: They will provide an easy way to identify large groups of really stupid people. (Too bad there isn't some sort of blue dye that we could tag 'em with for future reference... )
The lottery, they say, is a tax on people who can't do math. Similarly, flu vaccines are a tax on people who don't understand health.
John Miksa ND, Co-Owner
The Natural Path LLC
2910 S Delaware AveMilwaukee, WI, 53207
414-483-9402
www.naturalpath- online.com
www.thecompasssyste m.com/af/ link.aspx? a=thenaturalpath
Don't Get Tricked at the Grocery Store
One of my pet peeves in the world of nutrition is all the false claims and misleading marketing that we are subject to each day. Everybody (including me, although of course I am right!) is telling you what to eat and what not to eat. Often times the information is conflicting and/or confusing. As a result two things can happen. Either you will begin to ignore the information and give up on your attempt to eat healthier or even worse you will be misled into believing something is healthy when in fact it is not.
On top of the list comes the “low fat” craze. I’ve written before that we need fat. It is an essential nutrient for a healthy body. However, we’ve become scared of fat. We believe that eating fat makes us fat. While that is true to a certain extent when we consume large amounts of bad fats, for most people the true culprit making us fat is eating too much processed flour and sugar. Here’s a classic example. We buy the low-fat version of our favorite cracker. The label claims “33% less fat than the original.” Sounds great. But here’s what it really means. The original version has 3 grams of fat per serving, while the low-fat version has 2 grams. That’s your 33% - one gram! Now here’s the problem. In order to make the cracker taste like anything you’ll want to eat the manufacturer adds more refined flour and sugar. So guess what – in your body this will create more fat!
Another problem with “low fat” foods is that they often contain either more sugar, or for “low calorie” they contain artificial sweeteners. Let’s look at our human biology again. It is fat that is satiating. It is fat that tastes good. It is fat that fills us. When they take out the fat, in order to make the “food” palatable, that’s where the sugar and artificial sweeteners come into play. I’ve written several past columns about sugar and artificial sweeteners so I won’t go into that here. The point being, neither the sugar nor the artificial sweetener will satisfy our hunger and we will want to eat again soon and consume more of these empty and non-satiating calories. Recent studies have shown that these “diet” foods actually cause us to eat more!
Ever notice all the different logos on products claiming various health attributes. Did you know that those are bought? Did you know that the instant oatmeals with the American Heart Association health seal actually have more sugar per serving than the perceived “sugary” cereals such as Froot Loops? All the logo means is that it meets the AHA’s “food criteria for saturated fat and cholesterol.” The irony of course is that sugar is one of the contributors to stress and ultimately the cholesterol our body is making to deal with the stress!
Another favorite of mine is the “good source” claim. If a serving has 10% of the recommended daily value of a specific nutrient is qualifies as a “good source.” On that criteria a good source of calcium is honey teddy grahams. The only problem is that they also contain 23 grams of carbohydrate or almost 6 teaspoons of sugar to your body. And here’s the list of ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Sugar, Graham Flour (Whole Grain Wheat Flour), Soybean Oil, High Fructose Corn Syrup, Partially Hydrogenated Cottonseed Oil, Honey, Maltodextrin, Calcium Carbonate (Source of Calcium), Baking Soda, Salt, Soy Lecithin (Emulsifier) – sounds real healthy! By the way the calcium you’ll note is from calcium carbonate – not the most absorbable form of calcium; or better known as chalk, limestone, or marble. Now that sounds yummy!
So, as you can see there is quite a bit of deception going on with food labeling. It is all legal and within regulatory requirements. Unfortunately it does not protect you – the consumer. If you are going to buy boxed food it is in your best interest to read the label very carefully. Know what you are buying and putting in to your body. And, if you need more help, please give me a call or e-mail me.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
On top of the list comes the “low fat” craze. I’ve written before that we need fat. It is an essential nutrient for a healthy body. However, we’ve become scared of fat. We believe that eating fat makes us fat. While that is true to a certain extent when we consume large amounts of bad fats, for most people the true culprit making us fat is eating too much processed flour and sugar. Here’s a classic example. We buy the low-fat version of our favorite cracker. The label claims “33% less fat than the original.” Sounds great. But here’s what it really means. The original version has 3 grams of fat per serving, while the low-fat version has 2 grams. That’s your 33% - one gram! Now here’s the problem. In order to make the cracker taste like anything you’ll want to eat the manufacturer adds more refined flour and sugar. So guess what – in your body this will create more fat!
Another problem with “low fat” foods is that they often contain either more sugar, or for “low calorie” they contain artificial sweeteners. Let’s look at our human biology again. It is fat that is satiating. It is fat that tastes good. It is fat that fills us. When they take out the fat, in order to make the “food” palatable, that’s where the sugar and artificial sweeteners come into play. I’ve written several past columns about sugar and artificial sweeteners so I won’t go into that here. The point being, neither the sugar nor the artificial sweetener will satisfy our hunger and we will want to eat again soon and consume more of these empty and non-satiating calories. Recent studies have shown that these “diet” foods actually cause us to eat more!
Ever notice all the different logos on products claiming various health attributes. Did you know that those are bought? Did you know that the instant oatmeals with the American Heart Association health seal actually have more sugar per serving than the perceived “sugary” cereals such as Froot Loops? All the logo means is that it meets the AHA’s “food criteria for saturated fat and cholesterol.” The irony of course is that sugar is one of the contributors to stress and ultimately the cholesterol our body is making to deal with the stress!
Another favorite of mine is the “good source” claim. If a serving has 10% of the recommended daily value of a specific nutrient is qualifies as a “good source.” On that criteria a good source of calcium is honey teddy grahams. The only problem is that they also contain 23 grams of carbohydrate or almost 6 teaspoons of sugar to your body. And here’s the list of ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Sugar, Graham Flour (Whole Grain Wheat Flour), Soybean Oil, High Fructose Corn Syrup, Partially Hydrogenated Cottonseed Oil, Honey, Maltodextrin, Calcium Carbonate (Source of Calcium), Baking Soda, Salt, Soy Lecithin (Emulsifier) – sounds real healthy! By the way the calcium you’ll note is from calcium carbonate – not the most absorbable form of calcium; or better known as chalk, limestone, or marble. Now that sounds yummy!
So, as you can see there is quite a bit of deception going on with food labeling. It is all legal and within regulatory requirements. Unfortunately it does not protect you – the consumer. If you are going to buy boxed food it is in your best interest to read the label very carefully. Know what you are buying and putting in to your body. And, if you need more help, please give me a call or e-mail me.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Wednesday, June 10, 2009
The Truth about Soy
Where to start? We’ve all heard that soy is a health food – a great source of protein, a substitute for meat and milk. It is the backbone of a vegetarian diet and has launched a whole new wave of “health foods”. Unfortunately most of these new creations are not healthy and in many cases one could argue if they are even food! The truth is that soy consumption is hazardous to your health. The soy industry spends millions of dollars creating new products and marketing them. Studies are cited to “support” the health claims. Of course the more the study is investigated, the more the inconsistencies and inaccuracies become apparent. For an excellent expose on the soy industry I highly recommend the book The Whole Soy Story: The Dark Side of America’s Favorite Health Food by Kaayla Daniel, PhD. Or, on the web visit The Weston A. Price Foundation at www.westonaprice.org. For this article I’m going to focus on three key reasons why soy is not good for you. For a more complete list and more details I refer you to the book and the web site.
1. Soy is bad for your thyroid. Soy contains goitrogens – substances that suppress thyroid function by inhibiting your body’s ability to make thyroid hormones and may cause hypothyroidism (low thyroid function). The thyroid is responsible for metabolism. Impaired metabolism can result in weight gain, fatigue and diminished sex drive. Soy consumption has also been linked to thyroid cancer in adults and autoimmune thyroid disease in infants.
2. Soy is hard to digest. Soy contains one of the highest levels of phytates of any grain or legume. Phytic acid reduces the assimilation of key minerals that your body needs including calcium, magnesium, copper, iron and zinc. Unlike other grains and legumes the phytic acid in soy is not neutralized by soaking, sprouting, or cooking. The only form in which the phytates are broken down is fermented. Fermented soy products include tempeh, miso, and natto. These are the only soy products I’d recommend eating.
Soy also contains trypsin and protease (enzyme) inhibitors which interfere with protein digestion. So, go figure, we are told to eat soy as a protein, yet its very essence does not allow us to digest it!
High phytate diets have caused growth problems in children and test animals fed soy exhibited stunted growth. Perhaps you might want to reconsider using soy baby formula. The Israeli Health Ministry issued an advisory for young children and adults to use soy sparingly and for infants to avoid it completely!
3. Soy is disruptive to endocrine gland function for both men and women. In women soy phytoestrogens have been linked to infertility and breast cancer. What about the old story that Japanese women eat lots of soy in Japan and do not get breast cancer until they come to the United States? Another great story. They do not eat lots of soy. The soy they do eat is mostly fermented. And, they eat lots of other healthy foods like more wild fish and sea vegetables.
For men the story is not much better. Remember the Seinfeld episode about the “Mansiere” or the “Bro” – Cramer’s invention for male breasts? Well, that’s what can happen from too much soy. There is a great story in the recent issue of Men’s Health about a man who was drinking three quarts of soy milk a day and developed breasts. Soy also has been linked with sperm count reductions. A study found men consuming soy on a daily basis have 32% less sperm per milliliter of ejaculate.
Unfortunately there is more, but I’m out of space in this column. I haven’t even mentioned what happens when soy is processed to make veggie burgers, veggie chili, soy cheese, etc and what they add to it to make it palatable.
I sincerely hope you have found this article informative. Unfortunately the nutrition industry is full of hype and misinformation. It takes time and research to discover the truths. When something is repeated and repeated we start to believe it is true, just because everyone is saying it. As I like to tell my clients – I was a vegetarian before I studied nutrition!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
1. Soy is bad for your thyroid. Soy contains goitrogens – substances that suppress thyroid function by inhibiting your body’s ability to make thyroid hormones and may cause hypothyroidism (low thyroid function). The thyroid is responsible for metabolism. Impaired metabolism can result in weight gain, fatigue and diminished sex drive. Soy consumption has also been linked to thyroid cancer in adults and autoimmune thyroid disease in infants.
2. Soy is hard to digest. Soy contains one of the highest levels of phytates of any grain or legume. Phytic acid reduces the assimilation of key minerals that your body needs including calcium, magnesium, copper, iron and zinc. Unlike other grains and legumes the phytic acid in soy is not neutralized by soaking, sprouting, or cooking. The only form in which the phytates are broken down is fermented. Fermented soy products include tempeh, miso, and natto. These are the only soy products I’d recommend eating.
Soy also contains trypsin and protease (enzyme) inhibitors which interfere with protein digestion. So, go figure, we are told to eat soy as a protein, yet its very essence does not allow us to digest it!
High phytate diets have caused growth problems in children and test animals fed soy exhibited stunted growth. Perhaps you might want to reconsider using soy baby formula. The Israeli Health Ministry issued an advisory for young children and adults to use soy sparingly and for infants to avoid it completely!
3. Soy is disruptive to endocrine gland function for both men and women. In women soy phytoestrogens have been linked to infertility and breast cancer. What about the old story that Japanese women eat lots of soy in Japan and do not get breast cancer until they come to the United States? Another great story. They do not eat lots of soy. The soy they do eat is mostly fermented. And, they eat lots of other healthy foods like more wild fish and sea vegetables.
For men the story is not much better. Remember the Seinfeld episode about the “Mansiere” or the “Bro” – Cramer’s invention for male breasts? Well, that’s what can happen from too much soy. There is a great story in the recent issue of Men’s Health about a man who was drinking three quarts of soy milk a day and developed breasts. Soy also has been linked with sperm count reductions. A study found men consuming soy on a daily basis have 32% less sperm per milliliter of ejaculate.
Unfortunately there is more, but I’m out of space in this column. I haven’t even mentioned what happens when soy is processed to make veggie burgers, veggie chili, soy cheese, etc and what they add to it to make it palatable.
I sincerely hope you have found this article informative. Unfortunately the nutrition industry is full of hype and misinformation. It takes time and research to discover the truths. When something is repeated and repeated we start to believe it is true, just because everyone is saying it. As I like to tell my clients – I was a vegetarian before I studied nutrition!
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Wednesday, May 6, 2009
Salmon Update – More Reasons to Avoid Farm Raised Fish
Here's some more reasons to avoid farmed fish, particularly salmon. This information comes from an article in the May 2009 issue of BestLife magazine. I have previously described how one of the best sources of Omega 3 fatty acids is fish from cold water, particularly salmon. However, this salmon has to be wild, not farm raised. When raised on a farm, the fish do not eat the same diet as in the wild, they are often fed grains. While you will find statements that farm raised salmon is a good source of Omega 3’s, which is true, it also contains a significant amount of Omega 6’s from the food it is fed. Therefore, when we eat it, we are not doing anything to improve our Omega 3 to Omega 6 ratio which is the reason we are eating these foods. In addition, farm raised salmon (branded as Atlantic Salmon) is naturally grey in color. How come it looks pink in the store? It is injected with a pink food dye. And, that is on the label!
Here’s the new information. The salmon farms are often placed near natural outlets for the wild salmon. The farms have many bright lights which attract young wild salmon. These are eaten by the larger Atlantic farmed salmon which see them as a different species. As a result the natural populations of wild salmon are being greatly reduced and in some places disappearing entirely. With millions of salmon in a central, yet still accessible location natural predators such as eagles and whales, as well as seals and sea lions are attracted to the site. Farmers are given permits to kill the seals and sea lions, obviously negatively impacting those populations. And, with all these salmon in one place there is also an issue with waste disposal. The salmon feces mix with the uneaten food pellets to make the ocean floor uninhabitable for shrimp and other small fish. Last but not least – sea lice. Salmon farms attract sea lice which infect both the farmed and the nearby wild ones who just happen to be passing through! The farmed ones are treated with antibiotics to kill the sea lice. Guess where the traces of the antibiotics, as well as the fungicides, pesticides, and all the other chemicals used in raising the salmon and the manufacturing the pellets winds up? I think you know that answer.
In summary, not only are the farmed raised salmon not healthy for you, they are also unhealthy to the environment and to wild salmon. The wild salmon population is under threat as is your right to healthy and nourishing foods. So, when you are eating out and think you are getting something healthy when you order salmon, ask to make sure it is wild salmon, and make sure it is cooked thoroughly to avoid potential parasites.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Here’s the new information. The salmon farms are often placed near natural outlets for the wild salmon. The farms have many bright lights which attract young wild salmon. These are eaten by the larger Atlantic farmed salmon which see them as a different species. As a result the natural populations of wild salmon are being greatly reduced and in some places disappearing entirely. With millions of salmon in a central, yet still accessible location natural predators such as eagles and whales, as well as seals and sea lions are attracted to the site. Farmers are given permits to kill the seals and sea lions, obviously negatively impacting those populations. And, with all these salmon in one place there is also an issue with waste disposal. The salmon feces mix with the uneaten food pellets to make the ocean floor uninhabitable for shrimp and other small fish. Last but not least – sea lice. Salmon farms attract sea lice which infect both the farmed and the nearby wild ones who just happen to be passing through! The farmed ones are treated with antibiotics to kill the sea lice. Guess where the traces of the antibiotics, as well as the fungicides, pesticides, and all the other chemicals used in raising the salmon and the manufacturing the pellets winds up? I think you know that answer.
In summary, not only are the farmed raised salmon not healthy for you, they are also unhealthy to the environment and to wild salmon. The wild salmon population is under threat as is your right to healthy and nourishing foods. So, when you are eating out and think you are getting something healthy when you order salmon, ask to make sure it is wild salmon, and make sure it is cooked thoroughly to avoid potential parasites.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Friday, April 24, 2009
Diabetes (Type 2) Rant - Part 2
I'm sorry, but I have to do it again. The current issue of Diabetes Forecast was so loaded that I need to vent.
It starts with page 9 and The Wake Up Call - What's Your Diagnosis Story? by the Editorial Director. And I quote, "If you're diagnosed relatively young, as I was, you've got a lot of years of disease management ahead of you, and a lot of years to worry about screwing up." How about, "If you're diagnosed young, you have a great opportunity to look at your life style, change it, and perhaps allow your body to heal itself." The attitude - I'm in disease management mold for the rest of my life. That's not going to get you better.
On page 11 we hear from "a dietician for more than 25 years" about feeling the pinch at the grocery store. So we get the great advice to "shop for canned or frozen foods to save money. Look for lower-sodium canned vegetables..Buy canned fruit that has no added sugar." Canned fruits and vegetables? Come on. Look for lower-sodium and no added sugar? Canned vegetables have very little nutritional value. How about look at the junk food you are buying and spend the money on the healthy food.
On page 20 we learn that "Gastric bypass surgery seems to be a powerful treatment for type 2 diabetes in some obese adults, and now a study suggests the procedure may work for teens, too." Great news. "Within a year, the blood glucose levels of all but one (of 11) teen who had surgery were normal without medication..." Well what about in two years or five years? What will that body be able to do without normal functioning of processing and absorbing nutrients? Perhaps there was/is a better answer than to "cure" type 2 diabetes with gastric bypass surgery?
On page 37 we learn then when you need to raise your blood glucose in a hurry, there are some sources suggested: glucose tablets, regular soda, orange juice, life savers, jelly beans (large), gum drops, sugar, honey, raisins, and SKIM MILK!!! Yes, skim milk. That food they tell you drink. Have low fat or non-fat products. Missing the connection? Skim milk causes a fast rise in blood glucose levels! So why drink it with your cereal in the morning??? UGH!!!
On page 44 begins the article titled "So, What Can I Eat?" It starts off great - "For most people who are new to diabetes, the one thing that seems clear is that sugar is off limits, right? Think again: It turns out that a diabetes diagnosis doesn't mean your sweet tooth has to go cold turkey. in fact, you can eat many of the foods you love - yes, even desserts..." Great advice. Don't change any habits. Permission to "cheat". A great way never to get better. There is the usual advice for "low-fat versions, such as skim milk". Isn't that the same skim milk that will raise your blood glucose levels in a hurry????? The ongoing lie that "both saturated fats and trans fat up your risk for heart disease and stroke...replace butter.." And "protein from lean meat, fish, or soy products like tofu." Guess they haven't read the latest about the dangers of soy either.
But the best is on page 48 where "free foods" are discussed. They contain fewer than 20 calories or 5 grams of carbs. Suppose they don't add up quickly - examples are "a quarter cup of salsa, a tablespoon of fat-free cream cheese...and as much as you'd like of sugar-free gelatin, sugar substitutes..." UGH, or did I already say that?
This advice is really sad and I feel bad for the honest people who want to live healthier and follow this advice. I guess that's why the magazine contains all the advertisements for medical equipment. Follow the advice and you will definitely need all the advertised products.
Want some good ideas about diabetes. Go to www.westonaprice.org and do a search on diabetes. Read the work of Dr. Thomas Cowan. He helps people to get blood sugar under control. He recommends that the diet contain 60 carbs per day. What is in this magazine - 60 carbs per meal. See the difference?
Well, I feel better. I hope you find this educational. Rant over.
It starts with page 9 and The Wake Up Call - What's Your Diagnosis Story? by the Editorial Director. And I quote, "If you're diagnosed relatively young, as I was, you've got a lot of years of disease management ahead of you, and a lot of years to worry about screwing up." How about, "If you're diagnosed young, you have a great opportunity to look at your life style, change it, and perhaps allow your body to heal itself." The attitude - I'm in disease management mold for the rest of my life. That's not going to get you better.
On page 11 we hear from "a dietician for more than 25 years" about feeling the pinch at the grocery store. So we get the great advice to "shop for canned or frozen foods to save money. Look for lower-sodium canned vegetables..Buy canned fruit that has no added sugar." Canned fruits and vegetables? Come on. Look for lower-sodium and no added sugar? Canned vegetables have very little nutritional value. How about look at the junk food you are buying and spend the money on the healthy food.
On page 20 we learn that "Gastric bypass surgery seems to be a powerful treatment for type 2 diabetes in some obese adults, and now a study suggests the procedure may work for teens, too." Great news. "Within a year, the blood glucose levels of all but one (of 11) teen who had surgery were normal without medication..." Well what about in two years or five years? What will that body be able to do without normal functioning of processing and absorbing nutrients? Perhaps there was/is a better answer than to "cure" type 2 diabetes with gastric bypass surgery?
On page 37 we learn then when you need to raise your blood glucose in a hurry, there are some sources suggested: glucose tablets, regular soda, orange juice, life savers, jelly beans (large), gum drops, sugar, honey, raisins, and SKIM MILK!!! Yes, skim milk. That food they tell you drink. Have low fat or non-fat products. Missing the connection? Skim milk causes a fast rise in blood glucose levels! So why drink it with your cereal in the morning??? UGH!!!
On page 44 begins the article titled "So, What Can I Eat?" It starts off great - "For most people who are new to diabetes, the one thing that seems clear is that sugar is off limits, right? Think again: It turns out that a diabetes diagnosis doesn't mean your sweet tooth has to go cold turkey. in fact, you can eat many of the foods you love - yes, even desserts..." Great advice. Don't change any habits. Permission to "cheat". A great way never to get better. There is the usual advice for "low-fat versions, such as skim milk". Isn't that the same skim milk that will raise your blood glucose levels in a hurry????? The ongoing lie that "both saturated fats and trans fat up your risk for heart disease and stroke...replace butter.." And "protein from lean meat, fish, or soy products like tofu." Guess they haven't read the latest about the dangers of soy either.
But the best is on page 48 where "free foods" are discussed. They contain fewer than 20 calories or 5 grams of carbs. Suppose they don't add up quickly - examples are "a quarter cup of salsa, a tablespoon of fat-free cream cheese...and as much as you'd like of sugar-free gelatin, sugar substitutes..." UGH, or did I already say that?
This advice is really sad and I feel bad for the honest people who want to live healthier and follow this advice. I guess that's why the magazine contains all the advertisements for medical equipment. Follow the advice and you will definitely need all the advertised products.
Want some good ideas about diabetes. Go to www.westonaprice.org and do a search on diabetes. Read the work of Dr. Thomas Cowan. He helps people to get blood sugar under control. He recommends that the diet contain 60 carbs per day. What is in this magazine - 60 carbs per meal. See the difference?
Well, I feel better. I hope you find this educational. Rant over.
Tuesday, April 21, 2009
Agave Nectar Update
As I warn all my clients, there is a lot of hype around nutrition. The "health food industry" is in fact that - an industry. Unfortunately, that can mean it is concerned with profits and not necessarily providing truly healthy food.
The latest of these hypes to come to my attention is agave nectar. Given this new information, I have removed it from my list of acceptable sweeteners to use as alternatives to sugar. Like many of these nutrition hypes the agave nectar story begins with a basis of truth. We are told how native Mexicans used the "product" for thousands of years for a variety of purposes, including medicinal. Then we get the truth - the "nectar" is not produced as the ancients did. In fact, in the case of agave nectar, we have a process that is similar to how corn starch is converted into high fructose corn syrup! And we all now about the dangers of HFCS. Agave nectar is a manmade sweetener which through a complex chemical process converts fiber and starch into the unbound, manmade chemical fructose. High fructose agave doesn't spike blood glucose levels, but the fructose causes the same damages as that from high fructose corn syrup - mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
A special thanks to the Weston A. Price Foundation and their excellent research. I urge all my readers to join the Foundation. Part of the membership includes the quarterly publication Wise Traditions. It contains many gems of knowledge, including the information I am passing along regarding agave nectar.
The latest of these hypes to come to my attention is agave nectar. Given this new information, I have removed it from my list of acceptable sweeteners to use as alternatives to sugar. Like many of these nutrition hypes the agave nectar story begins with a basis of truth. We are told how native Mexicans used the "product" for thousands of years for a variety of purposes, including medicinal. Then we get the truth - the "nectar" is not produced as the ancients did. In fact, in the case of agave nectar, we have a process that is similar to how corn starch is converted into high fructose corn syrup! And we all now about the dangers of HFCS. Agave nectar is a manmade sweetener which through a complex chemical process converts fiber and starch into the unbound, manmade chemical fructose. High fructose agave doesn't spike blood glucose levels, but the fructose causes the same damages as that from high fructose corn syrup - mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
A special thanks to the Weston A. Price Foundation and their excellent research. I urge all my readers to join the Foundation. Part of the membership includes the quarterly publication Wise Traditions. It contains many gems of knowledge, including the information I am passing along regarding agave nectar.
Wednesday, March 11, 2009
To Pass or Not to Pass the Salt - That is the Question
Pass the salt or not to pass the salt, that is the question. This is another area of nutrition confusion. To begin our understanding of this we have to recognize the difference between salt and sodium. Sodium is essential to life. Just as I discussed how the sweet taste coincides with our need for Vitamin C, our tongue also senses salt, so we can get the sodium we need. What does sodium do? It is critical for the ongoing health of every cell in our body. That’s a pretty important job! It is part of the fluid between the cells. Along with its partner potassium, the two minerals balance the nutrient and waste exchange of each cell. Sodium is also in our blood, our lymphatic fluid, and is required for the production of hydrochloric acid so we can digest our food. Sodium is involved in nerve and muscle functioning where it again teams with potassium. It also maintains our body’s fluid balance, electrolyte balance, and pH balance.
You can certainly see that we need sodium. So, where do we get it? There are many places. Healthy sources of natural sodium include vegetables, whole grains, legumes, nuts, seeds, fruits, fish, poultry, eggs, milk, and meat. Unfortunately, the place where most of us get it is refined table salt or sodium added to processed foods. These are unhealthy forms of sodium. Like all other processed or refined foods, they have been stripped of all the naturally occurring minerals. In this case of table salt all that remains are the sodium and chloride. In addition, during the manufacturing process it is chemically cleaned, bleached, and heated so high that the chemical structure changes. Anticaking agents are added so the salt will not mix with water when in your salt shaker. This is fine in the salt shaker, but it does the same thing in your body. The refined salt does not dissolve and combine with the water and fluids in our body. So what does it do? It builds up in the body and leaves deposits in our tissues and organs leading health problems such as hypertension (high blood pressure), calcium deficiency, osteoporosis, fluid retention, weight gain, headaches, stomach ulcers, and stomach cancer to name a few.
How much sodium do you need? The answer is based on individual needs. As a guideline, the FDA recommended a maximum of 2400 milligrams daily. That is the equivalent of approximately one and a quarter teaspoons of natural salt. Because most of us eat the Standard American Diet (SAD) high in processed and refined foods and low in healthy fruits and vegetables many of us far exceed that level.
One of the big misconceptions about salt is that we need to use salt that is iodized. Iodine is necessary for the thyroid gland to function correctly. Iodine has been added to table salt for that purpose. However, unrefined sea salt, Celtic salt, or Himalayan salt are examples of natural salts that contain many minerals and foods such as ocean fish, kelp, and other sea vegetables also contain iodine. Celtic salt, Himalayan salt, and unrefined sea salt are the healthy salts that I recommend to my clients. For more information on iodine I highly recommend the web site http://www.optimox.com/. One way to determine whether or not you have sufficient iodine is called the iodine patch test. You can Google “iodine patch test” for more information and instructions.
Many people crave salt. That may be an indication that your adrenal glands are stressed out, meaning you are stressed out. According to Chinese medicine salt cravings are a sign of too much sugar or alcohol in the diet and the body’s way to come back into balance. Sometimes salt cravings can be a warning for oncoming hypertension. One of the best sources I know of for learning more about salt is Ann Louise Gittleman’s Get the Salt Out. You can get her book at http://www.unikeyhealth.com/product/Get_The_Salt_Out/Health_Books_Media.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
You can certainly see that we need sodium. So, where do we get it? There are many places. Healthy sources of natural sodium include vegetables, whole grains, legumes, nuts, seeds, fruits, fish, poultry, eggs, milk, and meat. Unfortunately, the place where most of us get it is refined table salt or sodium added to processed foods. These are unhealthy forms of sodium. Like all other processed or refined foods, they have been stripped of all the naturally occurring minerals. In this case of table salt all that remains are the sodium and chloride. In addition, during the manufacturing process it is chemically cleaned, bleached, and heated so high that the chemical structure changes. Anticaking agents are added so the salt will not mix with water when in your salt shaker. This is fine in the salt shaker, but it does the same thing in your body. The refined salt does not dissolve and combine with the water and fluids in our body. So what does it do? It builds up in the body and leaves deposits in our tissues and organs leading health problems such as hypertension (high blood pressure), calcium deficiency, osteoporosis, fluid retention, weight gain, headaches, stomach ulcers, and stomach cancer to name a few.
How much sodium do you need? The answer is based on individual needs. As a guideline, the FDA recommended a maximum of 2400 milligrams daily. That is the equivalent of approximately one and a quarter teaspoons of natural salt. Because most of us eat the Standard American Diet (SAD) high in processed and refined foods and low in healthy fruits and vegetables many of us far exceed that level.
One of the big misconceptions about salt is that we need to use salt that is iodized. Iodine is necessary for the thyroid gland to function correctly. Iodine has been added to table salt for that purpose. However, unrefined sea salt, Celtic salt, or Himalayan salt are examples of natural salts that contain many minerals and foods such as ocean fish, kelp, and other sea vegetables also contain iodine. Celtic salt, Himalayan salt, and unrefined sea salt are the healthy salts that I recommend to my clients. For more information on iodine I highly recommend the web site http://www.optimox.com/. One way to determine whether or not you have sufficient iodine is called the iodine patch test. You can Google “iodine patch test” for more information and instructions.
Many people crave salt. That may be an indication that your adrenal glands are stressed out, meaning you are stressed out. According to Chinese medicine salt cravings are a sign of too much sugar or alcohol in the diet and the body’s way to come back into balance. Sometimes salt cravings can be a warning for oncoming hypertension. One of the best sources I know of for learning more about salt is Ann Louise Gittleman’s Get the Salt Out. You can get her book at http://www.unikeyhealth.com/product/Get_The_Salt_Out/Health_Books_Media.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Sunday, February 1, 2009
Does Lettuce Cause Heart Disease?
I'll bet raised a few eyebrows! It did for me as well when I heard Sally Fallon say that at a conference I recently attended. Traditionally we never really ate that much lettuce. But, when we were told salads were healthy for us we decided we needed dressings in order to make them palatable. The problem is the ingredients in most commercial salad dressings. They are loaded with bad fats and sugar.
Check out this ingredient list from Hidden Valley Fat Free Ranch Dressing: Water, Corn Syrup, Cultured Lowfat Buttermilk*+(Skim Milk, Condensed Skim Milk, Active Cultures), Maltodextrin, Modified Food Starch, Cultured Nonfat Buttermilk, Less Than 2% Of Vinegar, Garlic Puree, Onion Puree, Garlic++, Onion++, Green Onion++, Salt, Sugar, Spice, Sour Cream *+, ++ (Cream, Nonfat Milk Cultures), Pectin, Xanthan Gum, Lecithin+, Partially Hydrogenated Cottonseed And Soybean Oil +, Distilled Monoglycerine+, Natural Flavor, Artificial Color, Monosodium Glutamate, Citric Acid, Lactic Acid, Phosphoric Acid, Disodium Phosphate, With Potassium Sorbate, Sodium Benzoate, TBHQ, And Calcium Disodium EDTA As Preservatives, Alpha Tocopheryl (Vitamin E), Lemon Juice Concentrate. ++ Dried, + Adds A Trivial Amount Of Fat, * Adds A Trivial Amount Of Cholesterol.
Hard to know where to start. Let's start with sugar. The following ingredients are essentially sugar: corn syrup, maltodextrin, modified food starch, xanthan gum; all derived from corn. Not too mention the lowfat and nonfat buttermilks whose milk sugar content breaks down quickly as well in your body. Then we have the bad fats - the partially hydrogenated cottonseed and soybean oil. We all know how hydrogenated oils create trans-fats which are known to cause cancer. And, I didn't even mention the preservatives, the MSG, the natural flavors, or artificial color!
You may say that your dressing doesn't have these oils. The truth is outside of extra virgin olive oil (that you should make your own dressings from), any oil that is in a commercially produced salad dressing is not good for you. Why? They are heated to high temperatures during processing. This damages the fats and oxidizes them. In your body this increases the number of free radicals which damage cells and tissues, including your arteries. The excess sugars contribute to blood sugar spikes and ultimately insulin issues which also damage arteries and cause diabetes.
One more item to chew on - even canola oil is not really good for you. Yes, chemically it is a healthy monounsaturated fat similar to olive oil. However, I'll put this quite simply - have you ever seen a canola tree? (Hint: There is no such thing. It is a processed oil.)
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Check out this ingredient list from Hidden Valley Fat Free Ranch Dressing: Water, Corn Syrup, Cultured Lowfat Buttermilk*+(Skim Milk, Condensed Skim Milk, Active Cultures), Maltodextrin, Modified Food Starch, Cultured Nonfat Buttermilk, Less Than 2% Of Vinegar, Garlic Puree, Onion Puree, Garlic++, Onion++, Green Onion++, Salt, Sugar, Spice, Sour Cream *+, ++ (Cream, Nonfat Milk Cultures), Pectin, Xanthan Gum, Lecithin+, Partially Hydrogenated Cottonseed And Soybean Oil +, Distilled Monoglycerine+, Natural Flavor, Artificial Color, Monosodium Glutamate, Citric Acid, Lactic Acid, Phosphoric Acid, Disodium Phosphate, With Potassium Sorbate, Sodium Benzoate, TBHQ, And Calcium Disodium EDTA As Preservatives, Alpha Tocopheryl (Vitamin E), Lemon Juice Concentrate. ++ Dried, + Adds A Trivial Amount Of Fat, * Adds A Trivial Amount Of Cholesterol.
Hard to know where to start. Let's start with sugar. The following ingredients are essentially sugar: corn syrup, maltodextrin, modified food starch, xanthan gum; all derived from corn. Not too mention the lowfat and nonfat buttermilks whose milk sugar content breaks down quickly as well in your body. Then we have the bad fats - the partially hydrogenated cottonseed and soybean oil. We all know how hydrogenated oils create trans-fats which are known to cause cancer. And, I didn't even mention the preservatives, the MSG, the natural flavors, or artificial color!
You may say that your dressing doesn't have these oils. The truth is outside of extra virgin olive oil (that you should make your own dressings from), any oil that is in a commercially produced salad dressing is not good for you. Why? They are heated to high temperatures during processing. This damages the fats and oxidizes them. In your body this increases the number of free radicals which damage cells and tissues, including your arteries. The excess sugars contribute to blood sugar spikes and ultimately insulin issues which also damage arteries and cause diabetes.
One more item to chew on - even canola oil is not really good for you. Yes, chemically it is a healthy monounsaturated fat similar to olive oil. However, I'll put this quite simply - have you ever seen a canola tree? (Hint: There is no such thing. It is a processed oil.)
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
The Alternative to Sugar - Artificial Sweeteners – Are They Safe?
Previously I have written about the evils of sugar. If you thought that was scary, there is something I believe is actually worse – the artificial sweeteners that are offered by the food industry as a “no calorie” alternative.
Why are they dangerous? Quite simply they are a mix of chemicals combined in a laboratory to create a “sweet” taste. They are not food. What has happened since artificial sweeteners have been introduced? Rather than reducing our sugar intake, it has actually increased! Several recent studies have shown a connection between consuming artificial sweeteners and a subsequent increase in food or calorie intake. What does this mean? It means they are making us hungrier! Why? Because of what happens in your body.
Our body was designed a long time ago, way before the introduction of these and other chemicals. Artificial sweeteners were created to trick the body into thinking it was getting something sweet. However, the body is never really tricked. It has received the signal of “sweet” and therefore mobilizes to deal with “sweet”. The proponents of artificial sweeteners say they are good for you because they do not raise insulin levels as regular sugar does. There’s a catch – they still raise insulin levels. Insulin is released to help process the sweet and when no recognizable sweet is found there is excess insulin in the blood stream that has to be dealt with. But now it is worse because your body is looking for the food which it can not find because there is none. This makes your body want food, thus the increase in food and calorie intake. Let’s review this very important point. Your body still produces insulin in response to artificial sweeteners. One of the functions of insulin is fat storage. This does not sound like consuming artificial sweeteners would be a good strategy for someone who is diabetic (insulin) or attempting to lose weight (fat storage).
Artificial sweeteners are used in all types of products – soft drinks, sports drinks (diet and “regular”), hot chocolate drink mixes, protein shakes, nutritional bars and shakes, gelatins, puddings, apple sauce, sauces, toppings, syrups, processed fruits, gum, candy, baked goods, snack foods, dairy products, and even in flu remedies, toothpastes and lozenges. These products will be labeled as “low calorie”, “sugar free”, “fat free”, or “low fat.” They are also in products not labeled “sugar free.” They are in products were they don’t even appear on the list (per government regulations if an ingredient is less than 2% it does not have to be listed). They are all over. You have to read your labels and even then you can not be sure.
The most common artificial sweeteners are sucralose and aspartame. Independent researchers, particularly in Europe, have found these chemicals harmful to human health. In fact, scientific research has linked artificial sweeteners to weight gain, disruption of sleep patterns, sexual dysfunction, increases in cancer, multiple sclerosis, lupus, and diabetes. Why these outcomes? Again, it rests with how the body works. The body does not recognize them as a source of nutrition, and therefore it struggles to process them. Since they may not be completely processed, they have nowhere to go, so they may accumulate in the body. They can accumulate in vital organs such as the brain or liver, they can pollute the bloodstream, and they form the basis for eventual cell mutations. All of this can cause serious damage to your body. How long and what symptoms will develop will vary depending on the individual.
If you want more details on the scientific studies that have been conducted I suggest you go to the following web site: http://www.janethull.com. Dr. Hull is an aspartame poison survivor. She has an interesting background and is an expert in the dangers of the artificial sweeteners and has written several books on the subject. If you want some practical tips on reducing sugar in your life I recommend the book Get the Sugar Out by Ann Louise Gittleman.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
Why are they dangerous? Quite simply they are a mix of chemicals combined in a laboratory to create a “sweet” taste. They are not food. What has happened since artificial sweeteners have been introduced? Rather than reducing our sugar intake, it has actually increased! Several recent studies have shown a connection between consuming artificial sweeteners and a subsequent increase in food or calorie intake. What does this mean? It means they are making us hungrier! Why? Because of what happens in your body.
Our body was designed a long time ago, way before the introduction of these and other chemicals. Artificial sweeteners were created to trick the body into thinking it was getting something sweet. However, the body is never really tricked. It has received the signal of “sweet” and therefore mobilizes to deal with “sweet”. The proponents of artificial sweeteners say they are good for you because they do not raise insulin levels as regular sugar does. There’s a catch – they still raise insulin levels. Insulin is released to help process the sweet and when no recognizable sweet is found there is excess insulin in the blood stream that has to be dealt with. But now it is worse because your body is looking for the food which it can not find because there is none. This makes your body want food, thus the increase in food and calorie intake. Let’s review this very important point. Your body still produces insulin in response to artificial sweeteners. One of the functions of insulin is fat storage. This does not sound like consuming artificial sweeteners would be a good strategy for someone who is diabetic (insulin) or attempting to lose weight (fat storage).
Artificial sweeteners are used in all types of products – soft drinks, sports drinks (diet and “regular”), hot chocolate drink mixes, protein shakes, nutritional bars and shakes, gelatins, puddings, apple sauce, sauces, toppings, syrups, processed fruits, gum, candy, baked goods, snack foods, dairy products, and even in flu remedies, toothpastes and lozenges. These products will be labeled as “low calorie”, “sugar free”, “fat free”, or “low fat.” They are also in products not labeled “sugar free.” They are in products were they don’t even appear on the list (per government regulations if an ingredient is less than 2% it does not have to be listed). They are all over. You have to read your labels and even then you can not be sure.
The most common artificial sweeteners are sucralose and aspartame. Independent researchers, particularly in Europe, have found these chemicals harmful to human health. In fact, scientific research has linked artificial sweeteners to weight gain, disruption of sleep patterns, sexual dysfunction, increases in cancer, multiple sclerosis, lupus, and diabetes. Why these outcomes? Again, it rests with how the body works. The body does not recognize them as a source of nutrition, and therefore it struggles to process them. Since they may not be completely processed, they have nowhere to go, so they may accumulate in the body. They can accumulate in vital organs such as the brain or liver, they can pollute the bloodstream, and they form the basis for eventual cell mutations. All of this can cause serious damage to your body. How long and what symptoms will develop will vary depending on the individual.
If you want more details on the scientific studies that have been conducted I suggest you go to the following web site: http://www.janethull.com. Dr. Hull is an aspartame poison survivor. She has an interesting background and is an expert in the dangers of the artificial sweeteners and has written several books on the subject. If you want some practical tips on reducing sugar in your life I recommend the book Get the Sugar Out by Ann Louise Gittleman.
Bernard Rosen, PhD is a Nutrition Consultant and Educator. He works with individuals, groups, and at corporations to create individualized nutrition and wellness programs. He is an expert in the field of Nutrition and Erectile Dysfunction. His office is in Thiensville, WI. To learn more or to schedule an appointment, e-mail at bernie@brwellness.com, call (262) 389-9907 or go to www.brwellness.com.
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