Fat

The Fat Trap, By TARA PARKER-POPE
December 28, 2011

For 15 years, Joseph Proietto has been helping people lose weight. When these obese patients arrive at his weight-loss clinic in Australia, they are determined to slim down. And most of the time, he says, they do just that, sticking to the clinic’s program and dropping excess pounds. But then, almost without exception, the weight begins to creep back. In a matter of months or years, the entire effort has come undone, and the patient is fat again. “It has always seemed strange to me,” says Proietto, who is a physician at the University of Melbourne. “These are people who are very motivated to lose weight, who achieve weight loss most of the time without too much trouble and yet, inevitably, gradually, they regain the weight.”


Uploaded on Oct 22, 2011
Presented by: Dr. Michael Klaper – 1993

Official Website for Dr. Michael Klaper
http://doctorklaper.com/index.html

STUDIES:
Dietary fat intake and carotid artery wall thickness: the Atherosclerosis Risk in Communities (ARIC) Study.
http://www.ncbi.nlm.nih.gov/pubmed/81…

28:55 minute mark – see the differences in the teeth/jaws, digestive track and stomach acids in carnivores vs. herbivores or lions vs. humans.

WATCH *Forks Over Knives* SORRY LINK DISABLED
See the full documentary FREE online –
(please let me know if this link is no longer available)
http://viooz.co/movies/976-forks-over…

A River of Waste: The Hazardous Truth About Factory Farms
https://www.youtube.com/watch?v=c-WAG…

Make Yourself Heart Attack Proof
https://www.youtube.com/watch?v=AYTf0…

High-protein Diets: Trading Your Health for Temporary Weight Loss
http://drmcdougall.com/res_high_prote…

Explore the consequences of a meat (animal based) diet. Are we really designed to be omnivores OR does a plant based diet suit us best?
*** Herbivore vs. Carnivore – You be the judge ! ***
http://www.youtube.com/watch?v=lOdVW6…

Great websites for helping you transfer from a meat based to a plant based diet.

THE SLOW POISONING OF YOU AND YOUR CHILDREN
How science and medicine have betrayed you
http://www.foodkills.org/

21-Day Vegan Kickstarter Meal Plan
http://www.pcrm.org/kickstarthome/mea…

Dr. John McDougall
http://www.drmcdougall.com/

VegSource
http://www.vegsource.com/

NOT Milk
http://www.notmilk.com/

What’s Wrong with Eggs? This should answer all your questions.
http://www.forksoverknives.com/whats-…

The Most Comprehensive Listing of Country Health Profiles and World Health Rankings for all leading Causes of Death ever assembled in one place.
http://www.worldlifeexpectancy.com/wo


Published on Aug 27, 2013
Click “Show More” to view more of the source videos.
ICE CREAM — for the ice cream recipe, you need to find the Bulletproof Executive website and search for ‘Get Some Ice Cream.’ Also, get his Bulletproof Diet infographic.

Just one vital facet. More is needed. Take a look at the principles of Weston A. Price that were found in ALL healthy peoples all over the world with varying diets. Eskimos ate mostly meat. Polynesians ate mostly veges. But they ALL shared common principles that accounted for their extreme level of health and longevity. Fat was highly regarded by them all, thus, one of the vital principles of the traditional diets of our forefathers.

Find out what’s missing — regain your health now.
http://youtu.be/1qSAZXjOo9g

David Getoff
Nutrition and Health (important)
http://youtu.be/TQhlmx7JZ0E

Elaine Cantin’s cancer cure interviewed by Lisa Robbins on Incredible Healing Journals.
http://youtu.be/OpvyHjqjW3Y

Peter Attia
http://youtu.be/VIEDYbGJsmQ
Low Carb Athlete
http://youtu.be/hB7aGnfLB-8
http://youtu.be/NqwvcrA7oe8

Dr. Jerry Tennant
Understanding How the Body Works
http://youtu.be/fskF__mzj7A
http://youtu.be/SzCryUF050U

Seth Roberts
What Foods Make My Brain Work Best?
https://vimeo.com/28918924

Mark Sisson
http://youtu.be/Um-a61rClSs

Steven Fowkes
Nutrients for Better Mental Performance
http://youtu.be/-PA-buwI3q4

Dave Asprey on the Joe Rogan Show
http://youtu.be/SY26mXMVDko

Fat Burning Man interviews Ashley Tudor
http://www.fatburningman.com/intervie…

Bulletproof Executive interviews Jason Nunnelley
http://www.bulletproofexec.com/podcas…

Ben Greenfield interviews Paul Jaminet
http://www.bengreenfieldfitness.com/2…

Gary Taubes
http://youtu.be/l59YyXpCT1M

Ketogenic Diet Reverses Kidney Disease (Nephropathy)
http://youtu.be/HWYdHtBU9k8

If you liked this, please look into the Weston A Price Foundation. Your local chapter leader will be glad to help you find local nutrient-dense foods.
http://www.westonaprice.org/

home-cooked chicken

Mother’s Bistro chef Lisa Schroeder shares her professional, culinary skills in the making the quintessential home-made chicken soup. Not only does Schroeder offer easy recipes to follow (see link below), she provides shortcuts to save time and effort along the way, and delivers additional dishes for making so much more from the chicken soup stock, and a great way to create your own healthy fast-food alternatives.

Heston Blumenthal takes off his chef whites and steps into a domestic kitchen to show viewers how to inject some Heston-style magic into homemade cooking Note: Copyright Holder is Channel 4, UK.

VICHYSSOISE

Más en http://elcocinerofiel.com/
Ingredientes:
1 cebolla, 3 puerros,
1 patata, ½ litro de leche,
50 ml de nata, 1 cucharada de mantequilla,
aceite de oliva virgen extra,
pimienta y sal.


Vichyssoise (play /ˌvɪʃiˈswɑːz/ US dict: vish·ē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.

The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it “an American invention”,[2] whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”.[3]
Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention.[4] In 1950, Diat told New Yorker magazine:

In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.[5]

The same article explains that the soup was first titled crème vichyssoise glacée – then, after the restaurant’s menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.
Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).[6]


Fight Against Trans Fats

By
Published: December 16, 2013

In 1957, a fledgling nutrition scientist at the University of Illinois persuaded a hospital to give him samples of arteries from patients who had died of heart attacks.

Fred Kummerow in 1953.

When he analyzed them, he made a startling discovery. Not surprisingly, the diseased arteries were filled with fat — but it was a specific kind of fat. The artificial fatty acids called trans fats, which come from the hydrogen-treated oils used in processed foods like margarine, had crowded out other types of fatty acids.

The scientist, Fred Kummerow, followed up with a study that found troubling amounts of artery-clogging plaque in pigs given a diet heavy in artificial fats. He became a pioneer of trans-fat research, one of the first scientists to assert a link between heart disease and processed foods.

It would be more than three decades before those findings were widely accepted — and five decades before the Food and Drug Administration decided that trans fats should be eliminated from the food supply, as it proposed in a rule issued last month.

phase-out of trans fats

Published on Nov 7, 2013

The Food and Drug Administration is requiring a gradual phase-out of trans fats in food. The artery-clogging additive is widely considered the worst kind of fat for the heart and can lead to heart attacks and death.

Custard

Ingredients:

1 cup sugar
1 tablespoon water
1 can evaporated milk 12 oz / 354 ml
1 can sweetened condensed milk 14 oz / 396 ml
1 can media crema 7.6 oz / 225 ml OR you could use sour cream mixed with a little milk to thin it just a little bit
3 eggs
3 egg yolks
1 tablespoon vanilla
1/4 teaspoon salt

NOTE** I recommend baking only 1 hour and checking it, it needs to be jiggly in center when taking out of oven

Easy instructions on how to make classic creme brulee from the Culinary Institute of America

artificial dyes can trigger hyperactivity in children

Did you know that M&M’s candies contain harmful, petroleum-based, artificial dyes that can trigger hyperactivity in sensitive children? I believe eliminating these dyes did wonders for my family’s health. M&M’s are already made without most of those dyes in Europe so I don’t understand why they are being made with cheaper, controversial ingredients in North America? Please sign my petition asking for M&M’s to be made without artificial dyes.
I’m a mom to two kids, and we like having some sweets around the house like most people do. Several years ago our little Trenton (now 9 years old) was having some behavioral problems. He was having trouble in school, at hockey practice, and at home with tasks as basic as falling asleep. He’d often have nightmares, and the slightest disappointment would set him off. As I did some research, I found out that parents all across the country have been struggling with similar hyperactivity issues. I also found out that many families were using an “elimination diet” to isolate and remove harmful ingredients — particularly artificial dyes. By removing dyes like those found in M&M’s, they were able to delay, reduce, and sometimes eliminate the need for medication.
Some of the latest info from the Centers for Disease Control and Prevention indicates that more than 1 out of every 10 school-aged child has received a medical diagnosis of attention deficit hyperactivity disorder! My understanding is that’s a 41% percent increase in the past decade, and that’s why I’m so interested in trying to find simple solutions that will help make our families healthier.
I’m not trying to keep my kids from being kids.  They can have treats.  But they don’t need petroleum-based dyes.
Just two days after deciding to eliminate artificial dyes from Trenton’s diet, we saw dramatic improvements! His nightmares stopped and he was able to sleep through the night. Trent changed from a child who would have a meltdown if he didn’t get his way during playtime to a calm student who could share and do his schoolwork. When Trenton returned to hockey camp, the coach couldn’t believe he was the same person, calling him “smiling, eager to participate, and a joy to have on the ice.” Trenton’s teachers and coaches all know him for his sense of humor, wit and contagious positive attitude. Trenton excels in academics and sports, and this has been possible since our family figured out the harmful effects of the dyes.
We did this without medication and by eliminating harmful dyes like the Yellow 5, Yellow 6, and Red 40 found in M&M’s. When M&M’s are sold in Europe, different dyes are used because otherwise they’d be required by law to place a label on the packaging that says “may have an adverse effect on activity and attention in children.”
With Halloween coming up, I’ve decided to work with the experts at the nonprofit Center for Science in the Public Interest (CSPI) on this campaign. Their review of scientific studies shows that artificial dyes including Yellow 5, Yellow 6, and Red 40 can stimulate hyperactivity and other behavior problems in children.  CSPI has recommended that these additives be prohibited from use in foods. I was present at a 2011 hearing where even the Food and Drug Administration (FDA) acknowledged that “Exposure to food and food components, including artificial food colors and preservatives, may be associated with adverse behaviors” in children.
M&M’s used to be one of Trenton’s favorite candies, but we’ve found products in the United States like SunDrops, Yummy Gummies, and Unreal that don’t use these dyes. And they taste great! I don’t believe anyone should be eating cheap, harmful, unnecessary dyes when safer alternatives exist and already are used in M&M’s in Europe! Please join us in asking Mars Inc., manufacturer of M&M’s, to replace artificial dyes with natural coloring.

Sign Renee’s Petition