Tag: υγεία

organic food

The Environmental Working Group (EWG) released its newest Shopper’s Guide to Pesticides on Monday, which is Earth Day. And apples top its annual “Dirty Dozen” list of fruits and vegetables with the highest pesticide residues for the third year in a row. 
More on Shine: Another Reason to Eat Organic

Other changes from the 2012 findings: cherry tomatoes and hot peppers are newcomers this year. Blueberries and lettuce, meanwhile, dropped off the Dirty Dozen list. The environmental watchdog group uses data compiled by the USDA, based on pre-washed samples of 48 types of conventionally-grown fruits and vegetables, to produce its findings.
More on Yahoo!: Colle Farmers Market Reacts to Organic Farming Boom in Russia

“I think most Americans would be very surprised about how prevalent pesticide residue is,” EWG senior analyst Sonya Lunder told Yahoo! Shine, noting that pesticides were still seen on 67 percent of the samples, which were all either washed or peeled before being tested.

Among the top three worst offenders—apples, strawberries and grapes—nearly every sample had pesticides on it, Lunder said, with one grape alone showing traces of 15 pesticides.

The National Institute of Environmental Health Services acknowledges that scientists do not have a full understanding of the health risks associated with exposure to pesticide residues through food, soil, water, or air. Still, notes EWG, various U.S. and international government agencies have linked pesticides to a slew of health risks, including cancer, hormone disruption, brain and nervous system toxicity and irritation to the skin, eyes and lungs.

Dirty Dozen 2013:

Apples
Strawberries
Grapes
Celery
Peaches
Spinach
Sweet bell peppers
Nectarines (imported)
Cucumbers
Potatoes
Cherry tomatoes
Hot peppers

Additionally, the EWG added a “plus” category for the second year, noting two items—domestically-grown summer squash, plus kale and collards—that, though they didn’t meet Dirty Dozen standards, were commonly contaminated with exceptionally toxic pesticides. These organophosphates, dangerous to the nervous system, were phased out of agricultural use in the 1970s and ’80s, but still linger on many farm fields.

Still, there’s also good news, as the guide includes the “Clean Fifteen”—fruits and veggies with the lowest levels of pesticides, offering hopeful solutions for anyone not in the position to find or pay for more expensive organics. Many of these safest options have naturally protective coatings, such as corn, which tops that list once again this year, and papaya, which is a newcomer. Watermelon, sadly, dropped off the clean list from 2012.

“The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure,” notes the EWG report, stressing that “eating conventionally-grown produce is far better than not eating fruits and vegetables at all.”

Clean Fifteen 2013:

Corn
Onions
Pineapple
Avocados
Cabbage
Sweet peas (frozen, since they’re more readily available)
Papayas
Mangoes
Asparagus
Eggplant
Kiwi
Grapefruit
Cantaloupe
Sweet potatoes
Mushrooms

The consumer list, Lunder said, “shows the real difference you can make in your purchasing habits, even if you’re only buying conventional.”
Related:
The Bottom Line: Is Organic Food Really Any Healthier?
6 Tips for Finding Cheap Organic Food
Is Organic Food Healthier? New Study Fuels the Debate

Raw foodism (or rawism) is the practice of consuming uncooked, unprocessed, and often organic foods as a large percentage of the diet.
Depending on the type of lifestyle and results desired, raw food diets may include a selection of raw fruits, vegetables, nuts, seeds (including sprouted whole grains such as gaba rice), eggs, fish (such as sashimi), meat (such as carpaccio), and non-pasteurized/non-homogenized dairy products (such as raw milk, raw milk cheese, and raw milk yogurt).[1]

Early proponents include St. Louis Estes, Edmund Bordeaux Szekely, Johnny Lovewisdom, Ann Wigmore and Viktoras Kulvinskas (co-founders of the Hippocrates Health Institute), Arnold Ehret (author and advocate of fasting), Aris Latham (of Sunfired Foods, Inc., known as the godfather of raw food), Arshavir Ter Hovannessian[41] and Norman W. Walker (who advocated the consumption of vegetable juices).
Notable contemporary proponents include several chefs, published authors and lecturers, such as Dr. Douglas Graham, Rene Oswald, Matthew Kenney, Tonya Zavasta, Alissa Cohen, Aris Latham, Aajonus Vonderplanitz, and Elijah Joy, as well as representatives from rawfood producing companies, such as Natural Balance Food‘s founder, Jamie Combs.
Celebrity proponents include Demi Moore, Woody Harrelson, Jason Mraz, Ben Vereen and Carol Alt. Woody Harrelson has published books on raw food, starred in a raw food film, created a raw food website[42] and also opened O2, a raw food restaurant and bar. Model and actress Carol Alt includes raw animal products in her diet; she has written several books on her version of the raw diet and lifestyle.
Interest in the “Raw Foods Movement” continues to grow today[43] and is especially prevalent in Australia and the western United States,[44] like California.[45] In Europe, it has remained a novelty, although a few restaurants have opened in the UK,[10] Germany,[46] and other large cities.[47] Numerous all-raw cookbooks have been published.[48]
Supercharge Me! 30 Days Raw is a feature-length documentary film about the raw foods diet, made by Jenna Norwood, a former public relations consultant turned independent filmmaker, health educator and raw food chef.[49] In the film, inspired by Morgan Spurlock‘s Super Size Me, Jenna ate only raw foods for thirty days, to document the effect it would have on her health.

Richard Wrangham, a primate researcher and professor of anthropology, has suggested that eating cooked food is more “natural” for the human digestive system, because he thinks that the human digestive system may have evolved to deal with cooked foods.[130][131] Wrangham thinks that cooking explains the increase in hominid brain sizes, smaller digestive tract, smaller teeth and jaws and decrease in sexual dimorphism that occurred roughly 1.8 million years ago.[130][131] Most other anthropologists oppose Wrangham,[132] stating that archeological evidence suggests that cooking fires began in earnest only c.250,000 years ago, when ancient hearths, earth ovens, burnt animal bones, and flint appear across Europe and the Middle East. Two million years ago, the only sign of fire is burnt earth with human remains, which most other anthropologists consider to be mere coincidence rather than evidence of intentional fire.[133] The mainstream view among anthropologists is that the increases in human brain-size occurred well before the advent of cooking, due to a shift away from the consumption of nuts and berries to the consumption of meat.[134][135]

Basa/Pangas

Panga is the common South African name for Pterogymnus laniarius, a small, ocean-dwelling fish, native to the southeast Atlantic Ocean and southwest Indian Ocean. Alternatively called “torpedo scads“, they are cold-blooded with white flesh. Their scales are generally pink in color with whitish underbelly and blue-green stripes running laterally along their sides.
Over the course of its life, a panga will undergo periodic sex-changes with as much as 30% of the population being hermaphroditic at a time. Despite the presence of both sex organs, it is thought unlikely that both are simultaneously active. Panga are slow to reach sexual maturity, with a minimum population doubling time of 4.5–14 years.
In other countries, the name panga may refer to a different species. In Indonesia, it refers to Megalaspis cordyla, in Spain, the Netherlands and Poland it refers to Pangasius hypophthalmus, and in Kenya it refers to Trichiurus lepturus.

Many are snatching up the fish at supermarkets as they are very cheap. The
fish looks good but read the article and you will be shocked. This product is
from Vietnam.

Do you eat this frozen fish called BASA? ( Pangasius, Vietnamese River Cobbler,
White Catfish, Gray Sole )

Industrially farmed in Vietnam along the Mekong River, BASA or Pangas or
whatever they’re calling it, has only been recently introduced to the French
market. However, in a very short amount of time, it has grown in popularity
in France. They are very, very affordable (cheap), are sold in filets with no
bones and they have a neutral flavor and texture; many would compare it to
cod and sole, only much cheaper. But as tasty as some people may find it,
there’s, in fact, something hugely unsavory about it. I hope the information
provided here will serve as very important information for you and your future
choices. Here’s why it is better left in the shops and not on your dinner
plates:

1. BASAS or Pangas are teeming with high levels of poisons and bacteria.
(industrial effluents, arsenic, and toxic and hazardous by-products of the
growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its
metabolites (DDTs), metal contaminants, chlordane-related compounds
(CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene
(HCB) ).

The reason is that the Mekong River is one of the most polluted rivers on the
planet and this is where basa/pangas are farmed and industries along the
river dump chemicals and industrial waste directly into it. Avoid eating them
because they contain high amounts of contamination. Regardless of Reports
and recommendations against selling them, supermarkets still sell them,
knowing full well that they are contaminated.

2. They freeze Basa/Pangas in contaminated river water.

3. BASA/Pangas are raised in Vietnam .. Pangas are fed food that comes
from Peru ( more on that below ), their hormones ( which are injected into
the female Pangas ) come from China . ( More about that below ) and finally,
they are transported from Vietnam to other countries

4. There’s nothing natural about Basa/Pangas – They’re fed dead fish
remnants and bones, dried and ground into a flour (from South America),
manioc ( cassava ) and residue from soy and grains. This kind of nourishment
doesn’t even remotely resemble what they eat in nature. But what it does
resemble is the method of feeding mad cows ( cows were fed cows,
remember? ). What they feed basa/pangas is completely unregulated so
there are most likely other dangerous substances and hormones thrown into
the mix. The basa/pangas grow 4 times faster than in nature, so it makes
you wonder what exactly is in their food? Your guess is as good as mine.

5. Basa/Pangas are injected with Hormones Derived from Urine. They inject
female Basa/Pangas with hormones made from the dehydrated urine of
pregnant women, the female Pangas grow much quicker and produce eggs
faster ( one Basa/Panga can lay approximately 500,000 eggs at one time ).
Essentially, they’re injecting fish with hormones ( they come all of the way
from a pharmaceutical company in China ) to speed up the process of growth
and reproduction. That isn’t good. And also consider the rest of the reasons
to NOT eat BASA.

6. You get what you pay for – and then some. Don’t be lured in by insanely
cheap price of Basa/Pangas. Is it worth risking your health and the health of
your family?

7. Buying Basa/Pangas supports unscrupulous, greedy corporations and food
conglomerates that don’t care about the health and well-being of human
beings. They are only concerned about selling as many basa/pangas as
possible to unsuspecting consumers. These corporations only care about
making more money at whatever cost to the public..

8. Basa/Pangas WILL make you sick – If you don’t get ill with vomiting,
diarrhea and effects from severe food poisoning, congratulations, you have
an iron stomach! But you’re still ingesting POISON not “Poisson”.

Final important note: Because of the prodigious amount of availability of
Basa/Pangas, be warned that they will certainly find their way into other
foods like imitation crab sticks, fish sticks, fish terrines, and probably in some
pet food too. Just check the Ingredient List to see if Basa is one of the
ingredients. Good Luck.

You have been warned !!!

Why are we allowing this product to be imported? 

Sugar

we need sugar to live, it is responsible for a lot of the energy our body produces.

It’s a matter of how much activity from different sorts of taste buds the brain labels as a good thing.

When our taste buds developed, some way back in our evolutionary history, there would not have been any problems with obesity, acquired diabetes, etc. Sweetness in nature means sugar (fructose, glucose, sucrose), sugar means ready-to-use energy, which is pretty much always good. If you are choosing between two types of plant to eat, going for the sugary one is a big advantage.

People do seek out salty foods (in the West, everyone eats more than is recommended as it’s added to everything for taste). Salt (sodium chloride) is a very useful chemical as sodium ions are crucial in making nerves work. People don’t enjoy eating pure salt presumably because although eg heart disease might not have been a problem for our ancestors, it’s not that hard to kill yourself immediately with salt if you don’t know when to stop – especially if you live near the sea.

Bitterness mostly acts as a warning sign for decomposition and the presence of toxins in food. Humans have adapted to be able to enjoy a certain amount, but it’s usually a reason to be suspicious of a food. I’ve heard children are hypersensitive to bitterness, perhaps because it’s best for them to be extra wary of things which might be toxic, and this is why they are so suspicious of vegetables, never mind coffee.

‘Umami’ is supposed to help you with your protein needs, obviously.

Texture is also important of course, which helps us seek out fatty foods. (Fat, like sugar, was good news as an energy source.) Even if your nose and taste buds stopped working completely, you might still not be that keen on mud.

I don’t know about ‘tastes’ that aren’t in taste buds (ie those more closely connected to smell). It may be that we have a whole range of indicators for freshness/nutrition/edibility and that these various smells/flavours set them off.

Humans are particularly good at enjoying a range of tastes though – chilli and mint probably evolved their temperature-related flavours to put animals off eating them.

Uploaded on Jul 30, 2009
Watch “The Skinny on Obesity” with Dr. Lustig: http://www.uctv.tv/skinny-on-obesity
Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin. Series: UCSF Mini Medical School for the Public [7/2009] [Health and Medicine] [Show ID: 16717]More UCTV videos about sugar: http://www.uctv.tv/sugar
Dr. Lustig’s book (comes out Dec 27, 2012), “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease”: http://www.amazon.com/Fat-Chance-Beat…

Published on Oct 18, 2013
(Visit: http://www.uctv.tv/) Dr. Robert Lustig, UCSF Division of Pediatric Endocrinology, updates his very popular video “Sugar: The Bitter Truth.” He argues that sugar and processed foods are driving the obesity epidemic, which in turn affects our endocrine system. Series: “UCSF Osher Center for Integrative Medicine presents Mini Medical School for the Public” [10/2013] [Health and Medicine] [Show ID: 25641]

By Dr. Mercola

“Death by sugar” is not an overstatement…
Evidence is mounting that sugar is the primary factor causing not just obesity, but also chronic and lethal disease.
There’s really no doubt anymore that excess sugar can be toxic to your body, and it’s only a matter of time before it will be commonly accepted as a causative factor of most cancers, in the same way as we accept that smoking and alcohol abuse are direct causes of lung cancer and cirrhosis of the liver.
Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at the University of California, San Francisco, is one of the leading experts on childhood obesity, and has been a pioneer in decoding sugar metabolism.
His work has highlighted the major differences in how different sugars are broken down and used by the human body.
If you haven’t already seen it, I would strongly encourage you to watch Dr. Lustig’s lecture featured above.
He’s a very compelling lecturer and you will learn loads, particularly about how fructose is ruining your health biochemically.

People Are Really Waking Up to the Dangers of Sugar

His lecture, which was posted on YouTube in July 2009, went viral and has received more than 2.2 million views so far.
Many of those views are no doubt due to this newsletter, as my two previous articles on Dr. Lustig’s work: “Sugar May Be Bad, But This Sweetener is Far More Deadly”, and “This Common Food Ingredient Can Really Mess Up Your Metabolism” alone have well over one million views. People are watching the lecture at the rate of 50,000 a month, even though it’s 90 minutes long, The New York Times reports.i Calling sugar a “toxin” or a “poison” 13 times, and referring to it as “evil” five times, Robert Lustig explains that the dangers of sugar apply to all forms of it, whether it’s the white granulated stuff – commonly known as sucrose – or high fructose corn syrup.
And his stance has nothing to do with calories, according to the NYT:
“It’s a poison by itself,” Dr. Lustig says.

Salt, Oil, Sugar

Published on Feb 1, 2013
If you read the studies, the Mediterranean Diet is healthy IN SPITE OF olive oil, not because of it. For more info and to get the full talk on DVD: https://secure2.vegsource.com/catalog…

This is a short excerpt from the talk of Michael Klaper MD at the Healthy Lifestyle Expo 2012, and comes from the Bronze DVD set.

If you have read about a recent study on the Mediterranean Diet (2/2013) which seemed to promote olive oil and nuts, read this link to get the facts on this study: http://www.drmcdougall.com/misc/2013o…

Food Sources of Vitamin D

In the 1930s, a vitamin D deficiency disease called rickets was a major public health problem in the United States so a milk fortification program was implemented nearly eliminating this disorder.4,9 Currently, about 98% of the milk supply in the US is fortified with 400 International Units (IU) of vitamin D per quart.

Although milk is fortified with vitamin D, dairy products made from milk, such as cheese and ice creams, are generally not fortified with vitamin D.

There are only a few foods that are good sources of vitamin D,4 so vitamin D supplements are often recommended unless you are exposed to sunlight on your skin regularly. Suggested dietary sources of vitamin D are listed below.

Table 1: Selected food sources of vitamin D10-12

Food
International Units(IU)
per serving
Percent DV
DailyValue)*
Pure Cod liver oil, 1 Tablespoon (Note: most refined cod liver oils today have the vitamin D removed! Check your label to be certain.)
1,360
340
Salmon, cooked, 3½ ounces
360
90
Mackerel, cooked, 3½ ounces
345
90
Tuna fish, canned in oil, 3 ounces
200
50
Sardines, canned in oil, drained, 1¾ ounces
250
70
Milk, nonfat, reduced fat, and whole, vitamin D fortified, 1 cup
98
25
Margarine, fortified, 1 Tablespoon
60
15
Pudding, prepared from mix and made with vitamin D fortified milk, ½ cup
50
10
Ready-to-eat cereals fortified with 10% of the DV for vitamin D, ¾ cup to 1 cup servings (servings vary according to the brand)
40
10
Egg, 1 whole (vitamin D is found in egg yolk)
20
6
Liver, beef, cooked, 3½ ounces
15
4
Cheese, Swiss, 1 ounce
12
4
*DV = Daily Value. DVs are reference numbers developed by the Food and Drug Administration to help consumers determine if a food contains a lot or a little of a specific nutrient. The DV for vitamin D is 400 IU for adults.

Sun Exposure as a Vitamin D Source

Exposing yourself to sunlight is the most important source of vitamin D because sunlight is far more likely to provide you with your vitamin D requirement than food is.13 UV rays from the sun trigger vitamin D production in your skin.13-14 Lights from your home are not strong enough to produce vitamin D. Season, geographic latitude, time of day, cloud cover, smog, and sunscreen affect UV ray exposure and vitamin D synthesis.14 For example, sunlight exposure from November through February in Boston is insufficient to produce significant vitamin D synthesis in the skin.

Obviously any point of north of Boston is worse. Complete cloud cover halves the energy of UV rays, and shade reduces it by 60%. Industrial pollution also filters sun exposure and may contribute to the development of rickets if you have insufficient dietary intake of vitamin D.15

Sunscreens with a sun protection factor (SPF) of 8 or greater will block UV rays that produce vitamin D. An initial exposure to sunlight of 10 to15 minutes allows you adequate time for Vitamin D synthesis and should be followed by application of a sunscreen with an SPF of at least 15 to protect the skin. Ten to fifteen minutes of sun exposure at least two times per week to the face, arms, hands, or back without sunscreen is usually sufficient to provide adequate vitamin D.14 If you have limited sun exposure it is very important that you include good sources of vitamin D in your diet or supplement with AlgaeCal® Plus.

What is the Recommended Intake for Vitamin D?

The RDA, developed by the Institute of Medicine of the National Academy of Sciences,4 recommends the average daily intake that is sufficient to meet the nutrient requirements of healthy individuals in each age and gender group. An Adequate Intake (AI) is set when there is insufficient scientific data available to establish a RDA.

The Institute of Medicine determined there was insufficient scientific information to establish a RDA for vitamin D. Instead, the recommended intake is listed as an Adequate Intake (AI), which represents the daily vitamin D intake that should maintain bone health and normal calcium metabolism in healthy people. Vitamin D AI for infants, children, and adults, are listed below in International Units.4

Daily Adequate Intake of Vitamin D

Age Children Men Women Pregnancy Lactation
Birth to 13 years 200 IU
14 to 18 years 200 IU 200 IU 200 IU 200 IU 200 IU
19 to 50 years 200 IU 200 IU 200 IU 200 IU 200 IU
51 to 70 years 400 IU 400 IU
71 + years 600 IU 600 IU

According to the Institute of Medicine, food consumption data suggests intakes of vitamin D for both younger and older women are below current recommendations.4 The data suggests more than 50% of younger and older women are not consuming recommended amounts of vitamin D. Their data also shows African American women are particularly prone to consuming low amounts of vitamin D in their diet.

What is the Best Form of Vitamin D Supplement?

Houghton, in a 2006 article appearing in the American Journal of Clinical Nutrition18 points out that vitamin D2, the synthetic variety used for fortification of milk and foods, is inferior to the natural form, vitamin D3 for several reasons. He suggests D2 “should not be regarded as a nutrient suitable for supplementation or fortification.”

Authors Goldberg, and Cantorna, show it is very important to take adequate calcium and magnesium along with vitamin D3 supplementation as the three balance each other.

More Vitamin D May Be Better!

Recent science is showing that levels above the Adequate Intake may provide better health. For example, professor Robert Heaney has reported in April 2006 in the Journal of Nutrition his study showing an additional 2600 IU/day of oral vitamin D3 should be given to older women.15

Vieth reported in the American Journal of Clinical Nutrition a recommendation of 4000 IU per day for adults.16 He also showed that levels of 10,000 IU per day were normal from body exposure to the sun and the only published vitamin D toxicity was at levels exceeding 40,000 IU/day.

The National Institutes of Health indicates Vitamin D may have benefit for some forms of Cancer, Osteoporosis, Alzheimers, Chron’s Disease and other maladies.17

It seems more studies are warranted on proper vitamin D levels. Given that vitamin D3 is safe at very high levels and may provide extraordinary benefits with no known risk, we recommend individuals get reasonable sun exposure, eat foods rich in vitamin D, and supplement with AlgaeCal Plus.

Read more about the latest studies involving calcium and vitamin D reducing the risk of cancer.

20 minutes

To Stretch Or Not To Stretch?: Research now suggests that stretching before a workout isn’t necessarily a good thing, because it causes the brain to think you’re about to tear those muscles, says Reynolds. “When you stretch and hold a pose, the brain thinks you are about to damage yourself and it then sends out nerve impulses that actually tighten the muscles,” she explains. “… The result is, you’re less ready for activity, not more ready for activity.”

Don’t Skip The Warm-Up: Science suggests that a very easy warmup — a light jog, for example — may be all that most of us need. “What you want to do when you warm up is warm up the tissues,” she says. “You want to get the muscles, the tendons — all of the parts of your body — warm, and the best way to do that is to use those tissues.” Reynolds recommends jogging before a run or an intense sports match.

Running’s Rewards And Risks: Running reduces the risks of heart disease and diabetes, helps maintain your weight and improves brain health. “There’s very good science that running for even 30 minutes or so doubles the number of brain cells in certain portions of the brain related to memory,” says Reynolds. “Running is wonderful for the health of your body.” But the injury rate among runners, she cautions, is extremely high — with as many as 75 percent of runners getting one injury a year. “So running can be very hard on the body at the same time it’s very good for the body,” she says.

Humans Were Made For Walking: Walking may be the single best exercise that exists on the planet, Reynolds says. It’s low-impact and has a relatively low risk for injury. “Walking appears to be what the human body was built for,” she explains. Even 15 minutes will reduce your risk for heart disease and diabetes.

Gretchen Reynolds writes the Phys Ed column for the New York Times.i

Gretchen Reynolds writes the Phys Ed column for theNew York Times.

Russell Thurston/Hudson Street Press

The Difference Between Fitness And Health: Becoming fit and becoming healthier are two different things. “You can become healthy with a much lower amount and a much lower intensity of exercise,” says Reynolds. “A nice easy walk will improve your health. If you make it a little … harder or a little more difficult for you to walk, you will become more fit and you will get more benefits. But even if you just walk lightly, you will be healthier than if you don’t do anything.”

Hydration Hype: We don’t need eight glasses of water a day to stay hydrated. “What we now know is that if you drink to thirst, if you listen to the little voice in your head that says, ‘You need water,’ you will drink as much as you need,” Reynolds says. “You don’t need to stay ahead of your thirst. Drink what you want, and you will almost certainly be fine.”

The Ultimate Post-Workout Beverage: Use chocolate milk to replenish sugars after an intense workout. Reynolds calls it an “ideal recovery beverage” because it has the right ratio of carbs and proteins to aid your body’s recovery process.

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/

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.