September 16, 2014

Could Saturated Fats Make a Comeback in Light of New Research?

pin it button Could Saturated Fats Make a Comeback in Light of New Research?

rosemary meat loaf 300x300 Could Saturated Fats Make a Comeback in Light of New Research?

Some researchers have long held that there is no link between saturated fat intake and increased risk of heart disease. New studies appear to be proving them right.

By Mary Porter, CHC
FortHuntPatch

For years we have heard the dietary advice that too much saturated fat will lead to higher levels of cholesterol and an increased risk of cardiovascular disease (CVD). But scientists, some who have long questioned the role of saturated fats’ impact on CVD, now have science to back up their beliefs.

Last year, a study published by Ronald M. Krauss, MD and colleagues in the American Journal of Clinical Nutrition concluded that people who consumed higher levels of saturated fat did not have a higher risk of heart disease, stroke or any other form of CVD. The research was based on an analysis of 21 published studies involving almost 350,000 people who were tracked from five to 23 years.

Read the Full Article Here: http://forthunt.patch.com/articles/could-saturated-fats-make-a-comeback-in-light-of-new-research

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Making Your Own Fermented Berry Sauce

Making Your Own Fermented Berry Sauce

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With summer winding down, we are often finding ourselves surrounded by fruits and vegetables that need to be used up. The farmer’s markets are overflowing and perhaps our own backyard is giving up its own abundance.

There are many ways to preserve berries. Processing berries at home has a few distinct advantages. For one, you get to control the ingredients. Starting with organic berries is crucial and a huge improvement over most store-bought conventional jams and spreads.

Beyond making jam from your organically-sourced fruit, fruit sauce is another option. We are familiar with applesauce which is made by cooking peeled apples down into a thick sauce-like consistency. This can then be canned and stored away for winter.

This fermented fruit sauce is different from the familiar applesauce in that it is raw, never cooked, and imbued with a starter culture which adds enzymes and probiotics. So, the nutrients of the berries are left intact when they might otherwise be lost in the cooking process, and the naturally occurring bacteria, enzymes, and vitamins in the berries are allowed to proliferate through the fermentation process.

Grassfed Traditions Adds New Artisan Butters from Grass-fed Milk

Grassfed Traditions Adds New Artisan Butters from Grass-fed Milk

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Tropical Traditions announced two new lines of artisan butters crafted from the milk of grass-fed pastured cows in their GrassfedTraditions line of products. Allgäu pure German Butter is from family farms in the Allgäu region of Southern Germany. These families feed their cows only grass and grass hay. Using their local breed, the Allgäu brown cow, the herdsmen in the Allgäu mountain region safely guide the cows down from the mountains to spend the winters in their cozy barns, and are led back up to the Alps every spring.

Nordic Creamery is family owned and operated making some of Wisconsin’s finest gourmet, artisan butter from the milk of cows on pasture. Award-winning Cheesemaker and Buttermaker Al Bekkum and his family live on the Bekkum-Langaard Farmstead owned and operated by their family since immigration from Norway in 1917. The farm is located among other Norwegian settlers in Westby, Wisconsin within Vernon County’s lush, green hills and valleys known as the Coulee Region. This un-glaciated land is recognized for its fertile soil and exceptional grazing land making their butter second to none.

These butters are shipped in coolers to all 50 states.

Study to Look at High Fat Diet’s Effect on Parkinson’s Patients

Study to Look at High Fat Diet’s Effect on Parkinson’s Patients

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The National College of Natural Medicine in Portland Oregon is teaming up with a local hospital to study the effects of the low-carb high-fat ketogenic diet on Parkinson’s patients. We have reported in the past how Parkinson’s sufferers have experienced relief when consuming large amounts of coconut oil.

Is a Low-Carb Diet Ruining Your Health?

Is a Low-Carb Diet Ruining Your Health?

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Chris Kresser is a practitioner of functional and integrative medicine and a licensed acupuncturist who blogs and is a very popular writer. A nutritionist on his staff, Laura Schoenfeld, caused quite a controversy recently with a blog post titled: Is a Low-Carb Diet Ruining Your Health?

The low-carb “paleo” diet followers have reached a cult-like following in recent times, and it seems Schoenfeld had crossed a “holy” line in suggesting that not everyone does well on a low-carb diet. Many in the “paleo” diet crowd believe that carbohydrates have no place in human nutrition at all.

Schoenfeld gave reasons from her own clinical practice as to why she feels not everyone does well on a low-carb diet, and listed several types of people that seem to do better with at least a moderate amount of carbohydrates in their diet.

The article generated so many comments, that Kresser added his own blog post to the topic: 7 Things Everyone Should Know About Low-Carb Diets.

20 Amazing Health Benefits of Tomatoes That Should Make Them A Daily Staple In Your Diet

20 Amazing Health Benefits of Tomatoes That Should Make Them A Daily Staple In Your Diet

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Just one serving a day of tomato-based foods can have an incredibly beneficial effect on your health. Not only can they reduce heart disease, but they could potentially prevent and reverse dozens of diseases if eaten daily. This is one fruit you don’t want to leave out of your diet.

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