News regarding traditional wisdom and native diets regarding nutrition.
Nonalcoholic fatty liver disease (NAFLD) is rapidly becoming an international epidemic. The mainstream medical mantra for its underlying cause is "fat consumption." However, "fat" is a very general term and does not distinguish between traditional healthy fats and unhealthy modern processed fats and oils. The common belief is that saturated fat is the culprit in fatty liver disease, but a new study published in the July 4, 2017 European Journal of Nutrition comes to a different conclusion. This peer reviewed study, "Chronic consumption of fructose in combination with trans fatty acids but not with saturated fatty acids induces nonalcoholic steatohepatitis with fibrosis in rats," examined more closely the effects of trans fatty acids (from vegetable oils derived from corn and soybeans) versus saturated fats, found in traditional fats such as butter, coconut oil, and palm oil. The study’s title gives away their conclusion: fructose is bad for the liver, but it is worse with trans fats than it is with saturated fats.
A 2017 meta-analysis of 29 studies has concluded that consuming dietary dairy fat has no negative effects on all cause mortality or mortality from cardiovascular disease (CVD) and coronary heart disease (CHD). This includes dairy fats of all types. One of the researchers, Ian Givens of England’s Reading University, commented on the record: “There’s been a lot of publicity over the last 5 to 10 years about how saturated fats increase the risk of cardiovascular disease and a belief has grown up that they must increase the risk, but they don’t.” Actually, dairy and other animal sourced saturated fats have been wrongly condemned as a contributor to obesity and higher cardiovascular risk since Ancel Keys' notorious seven countries study over 50 years ago, which spawned the “lipid theory” of heart disease and obesity.
When plastic garbage makes its way to the sea, it eventually breaks down into tiny fragments that return to us in salty seasonings, Malaysian researchers report in Scientific Reports. In a survey of 16 sea salts from eight countries, researchers found microplastic particles lurking in all but one. In total, the researchers collected 72 particles from the salts and used micro-Raman spectroscopy to identify their components, which were mainly plastic polymers and pigments.
One of the absolute worst things conventional medicine does is treat type 2 diabetics with insulin. This only exacerbates the problem. The key to treating and reversing type 2 diabetes is to cut down on net carbs, replacing them with high amounts of healthy fats and moderate amounts of protein. Dr. Tim Noakes has researched reversal of type 2 diabetes in South Africans, coming to the same conclusion.
LCHF stands for a low carbohydrate and high fat diet. Not only does this diet protocol threaten the official nutritional dietary dogma of high carbohydrates and low fats (including NO saturated fats, as per USDA nutritional guidelines), promoting LCHF also threatens the sugar and processed food industries where it hurts, financially. So as with all things proven unscientific that support current industrial endeavors, promoting accurate current science to upset all endeavors associated with misinformation warrants attacks on the messengers while suppressing their scientific evidence. The science behind LCHF has been known at least since the 1920's when the ketogenic diet was developed at Johns Hopkins Hospital as a cure for childhood epilepsy, being used when drugs failed. Dr. Tim Noakes, MD, a South African scientist and emeritus professor at University of Cape Town’s Division of Exercise Science and Sports Medicine was attacked by nutrition officials almost three years ago in 2014. After three years of public court room hearings, with all its legal expenses and stressful distractions, he was recently acquitted.
The saturated fat lie is officially exposed now that the British Journal of Sports Medicine, a division of the BMJ (British Medical Journal) emphatically declared: “Saturated fat does not clog the arteries: coronary heart disease is a chronic inflammatory condition, the risk of which can be effectively reduced from healthy lifestyle interventions.” The beginning of this very recent BMJ letter, 31 March 2017, reviewing several mega-studies, states early in their editorial: “Despite popular belief among doctors and the public, the conceptual model of dietary saturated fat clogging a pipe is just plain wrong.” Wrong, unequivocally and indisputably, not maybe or could be or further studies needed, but completely wrong. It’s over. And the root cause of arterial inflammation is cited with dietary recommendations that lean toward the Mediterranean Diet.
In 2014 when we tested our USDA certified organic grains, we found that almost all of them had traces of the herbicide glyphosate at levels similar to non-organic wheat. Some scientists and researchers believe that the epidemic of gluten-sensitive diseases we are seeing today are related to glyphosate, and not necessarily the gluten.(See: Common Weedkiller Used in Modern Agriculture Could be Main Factor in Gluten Intolerance.) While anyone with gluten sensitivities definitely needs to avoid gluten, for the rest of us, we need to be consuming healthy grains that are not contaminated. After much research, we found a source in Italy that grows traditional soft wheat where batches we tested showed no trace of herbicides. Healthy Traditions is excited to bring you this high quality Italian Type 00 Flour! This is the flour Italians use to make the absolute best pizza crust. It is also very versatile and can be used to make light and fluffy bread, cakes, fresh pasta and more! The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!
Do you trust the label on your Extra Virgin Olive Oil? Numerous scandals have been uncovered over the last twenty years which have revealed that many extra virgin olive oils being sold in the United States do not meet the high standard for this product. Many have been adulterated with lower grade olive oils or with nut and seed oils. Others simply have serious flavor and aroma defects, which should prevent them from being called “extra virgin.” Our superb estate-bottled cold pressed extra virgin olive oil is from SANTIAGO, CHILE. The Mediterranean climate of this region is perfect for growing olives. The valley where the olives are grown is nestled between a small Pacific costal mountain range and the larger Andes Mountains. This unique setting allows for warm days and cool nights to help produce the wonderful taste of this fruity oil. This estate practices sustainable agriculture principles and no chemical pesticides or fertilizers are used on the olives or the trees. As an added assurance the oil has been tested for the herbicide glyphosate. This estate-bottled organic extra virgin olive oil has a polyphenol count of 416 milligrams, which is very high for an extra virgin olive oil.
Healthy Traditions is proud to bring you our Authentic Mexican Corn Tortilla Chips; made with our GMO-tested White Corn from Mexico and fried in our Tropical Traditions Coconut Oil! This hardy chip will stand up to any guacamole, salsa, or nacho recipe you can bring. Our chip is very different from most other chips you will find in the market. These are made in small batches using authentic ingredients; the result is a chip that has a firm “bite” and won’t break at the site of that cold hummus from the fridge. We start by sourcing our corn from a farm in Central Mexico near what is thought to be the “birthplace” of corn. We went to this region because GMO corn is banned, therefore the risk of cross contamination from GMO corn is much lower. We also appreciate that the farmers grow corn from seed that has been passed down from generation to generation. By using heirloom corn we believe the real corn flavor comes through in our chip. The corn is grown using organic standards, but as an added assurance we have lab tested samples from the farm, with no trace of GMOs or glyphosate found in the batches we tested. Once we have the corn in the U.S. we send it to an expert tortilla maker in Austin, TX, where the corn is transformed into masa, through the traditional Aztec process of nixtamalization. During this process the corn is soaked and cooked in an alkaline solution of limewater (calcium hydroxide and water), which allows the husk to “slip” from the kernel. This process is beneficial in several ways.