June 18th, 2007 | Food Facts, Our Food, fat, health, oil, refined, saturated, traditional
Free The Traditional Fats
2002 marked a turning point for traditional fats with the report by the Institute of Medicine that no level of trans-fats is safe in our diets.
In 2003 a set of very informative articles were published in the San Francisco Chronicle. In them our out-dated information about the evils of saturated fats such as lard and coconut oil were laid to rest. These are very comprehensive and enjoyable reading. Links are provided below.
That was nearly 5 years ago…unfortunately we have been so indoctrinated with fear of saturated fats that even with hefty evidence looming all around us we are having great difficulty in shaking our terror of saturated fats and cholesterol.
The nation’s obesity rate began to skyrocket in the mid-’80s about the same time national low-fat public health campaigns were in full swing. In one year alone –1998-99– Centers for Disease Control and Prevention figures show that the nation’s obesity rate rose an astonishing 6 percent. —Fat Makes A Comeback After 3 Lean Decades
This is in part due to the inability of the health industry and others to admit a huge mistake has been made, resulting in epidemics of obesity and diabetes. Perhaps they are afraid of the compensation that might be demanded if this manipulation of the nation was acknowledged. There is huge amounts of money at stake:
- Pharmaceutical companies who are selling incredible amounts of cholesterol lowering (and other) drugs to the population.
- Health insurance groups who are enforcing the requirements that we all need to be on cholesterol lowering drugs.
- Corn and soybean (and other vegetable oil) agriculture conglomerates are highly subsidized to produce unnecessary amounts of these products. Look at the ingredients on our food there is corn or soybean bulking practically everything.
June 18th, 2007
This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption. makes about 1 cup 1/4 c tahini
1/2 lime's juice
1/2 c extra virgin olive oil or sesame ...
June 18th, 2007
This is so easy, tasty and healthy! Oh did I forget to mention affordable? serves 4 4 c water or stock
4 T butter
salt Bring to a boil. In the meantime mix: 16oz / 2c whole buckwheat
1/2 c sesame seeds
2 eggs, beaten Method:
Mix the eggs and buckwheat until the gra ...
June 18th, 2007
I often keep a little pot of simmering herbs on the back of the stove making a flavorful medicinal tea, the herbs and spices vary depending on the season and other conditions. Suggestions for basic simmering herbs and spices: pau d'arco (immune booster and anti-viral)
rooibus red tea (anti-o ...
June 15th, 2007
A feast is not a feast unless to begin
Each guest is given ample Toes of Garlic,
That finest aphrodisiac
To whet his appetite for later revelry
Quintus Horace (65-8BC) Garlic has been used for thousands of years all over the planet for health, strength and protection in man and animal. If th ...
June 8th, 2007
A Journey to Become a Craniosacral Therapist Originally published in Healthy Options Magazine, New Zealand Riding my bike in a desperate dash to get to the ferry after a long day of cooking on Waihike Island, I felt extremely lucky there was a taxi behind me. For once I could actually see ...
May 24th, 2007
This makes a nice breakfast. It has a powerful punch of nutrients and energy. It is also just a really nice salad and can be served hot or warm. Serves 4 3 free range eggs
4-5 cloves garlic, sliced or pounded
2 small onions, sliced
1 inch ginger, grated or pounded
1-2 T oil or but ...
May 14th, 2007
After I contracted typhoid in 2006 at a pagoda in Yangon/Rangoon, Burma/Myanmar I was put on a course of serious antibiotics for ten days which completely wiped out any beneficial flora I had established in my intestines. Not only does it take at least three months to recover from typhoid but i ...