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
Coriandrum sativum The Carrot Family (Umbilliferae): Plants of the Airy Element Symbolising: Love, Well-Being and Intelligence In the United States the fresh plant is called cilantro and the tiny dried fruit is called coriander. In many other parts of the world both plant and seed ar ...
June 17th, 2007
Extra Pungent and Powerful... "It is truth, garlic gives man youth."
--cry of 5th century Greek garlic street hawkers Allium sativum has been called many things from bountiful bulb to poor man's treacle Liliaceae: Lily Family. The other members of this family-the onion and leek, also cont ...
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 1st, 2007
Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Auckland, New Zealand, Feb 2003 Traditional Diets generally: Used no refined and denatured foods
Contained some sort of an ...
May 24th, 2007
From Walking Sticks to Cancer Prevention Originally published April 2004 in Healthy Options magazine, New Zealand At first glance the cabbage seems rather unremarkable as it is common and inexpensive. It has proven itself for thousands of years to be one of man's closest friends; providing no ...
May 23rd, 2007
The most important concern with yogurt is to maintain a constant incubation temperature of about 110ºF (43ºC). This is the temperature that those friendly bacteria become the most active. There are several ways to do this depending on the season and where you live in the world. Simply use a ...
May 15th, 2007
Originally published in Healthy Options, November 2003, New Zealand It is uncertain where the first wild apple was cultivated to eventually produce the sweet and fleshy apple of today. From that small, sour, seed filled apple we now have more than 5,000 named apple varieties. Apples have been eat ...
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 ...