News regarding traditional wisdom and native diets regarding nutrition.
Recently, the FDA announced that a group of six artificial flavors would no longer be permitted to be used as food additives. They are: synthetically-derived benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, and pyridine. If you’ve never heard of these, you’re not alone. Most Americans are completely unaware of the additives put into their food because the food industry does not need to list the chemicals they use in the ingredients. Instead, the federal government allows these chemicals to be obscured by being listed as “artificial flavors” or “natural flavors.” It’s time to stop letting Big Food and their crony capitalist friends get away with hiding the contents of their products and require them to list the chemicals they use in our food.
American Diabetes Association’s New Recommendations Would Keep Diabetics on Drugs Instead of Curing Diabetes Through Diet
The American Diabetes Association (ADA) just put out a position paper on treating diabetes. It’s focus on treatment and prevention, especially for the increasing incidents of diabetes 2 among youth, demonstrates the willful ignorance of institutions that create medical standards for the medical profession. What is ignored is the potential for treating obesity and diabetes 2 with the high-fat low-carb ketogenic diet, which has proven effective for all the factors leading to diabetes and diabetes 2 itself, even improving the overall health of those afflicted with diabetes 1, the less frequent form of diabetes that requires insulin injections.
Dietary fats can be tricky business, as they're not all the same. While some are necessary for optimal health, others need to be balanced and some need to be avoided altogether, and understanding which is which is quite crucial, considering how important fats are for optimal health. Unfortunately, many health authorities have insisted omega-6-rich vegetable oils are healthier than saturated animal fats such as butter and lard, and this myth has been a tough one to dismantle, despite the evidence against it. Here, I will review some of the basics, including the importance of balancing your omega-3 and omega-6 intake, and why replacing saturated animal fats with omega-6-rich vegetable oils is such a bad idea.
Would you love to visit a grass fed family farm where you can fill up a glass bottle with farm-fresh raw milk from a vending machine explicitly made for this purpose? In the U.K., this is not at all unusual. In fact, raw milk vending machines are becoming increasingly popular, including the one recently installed at Home Farm, a dairy farm in Hassop, England. In its first two weeks of operation, the farm owners say the machine has been a huge success and received “incredible” customer feedback. Known as the Simply Milk machine, it’s refilled every morning and provides fresh chilled milk from 7 a.m. to 7 p.m. In stark contrast, while many Europeans are free to enjoy a glass of crisp raw milk anytime they like courtesy of self-serve vending machines, in North America selling raw milk is often forbidden. In Canada, for instance, it’s illegal to sell or give away raw milk, a law that’s enforced in many provinces. Ultimately, the choice of what to eat should belong to the individual consumer, not the state or federal government. If government agencies are allowed to impose their view of "safe food" on consumers, and dictate what’s legal and what’s not, raw milk won't be the only thing lost — one day virtually all food could be pasteurized, irradiated and/or genetically engineered.
A new review published in August 2018, in the Journal Brain Sciences looked at the effectiveness of the ketogenic diet to treat adult epilepsy, adult malignant glioma (brain tumors), and Alzheimer’s disease. It was written by Tanya J. W. McDonald and Mackenzie C. Cervenka from the Department of Neurology, Johns Hopkins University School of Medicine. The review is titled "The Expanding Role of Ketogenic Diets in Adult Neurological Disorders." The aim of the review is to describe the evidence, preclinical and clinical, supporting Ketogenic Diet use in the management of adult epilepsy, adult malignant gliomas (brain tumors), and Alzheimer’s disease. Several randomized controlled trials support the use of Ketogenic Diets for the treatment of drug-resistant epilepsy and there is emerging evidence that these diets are also effective in treating refractory status epilepticus, malignant glioma and Alzheimer’s disease in adults.
Why Probiotics May Often Not Be Enough for Healthy Microbiomes: The Necessity of Prebiotics Like Resistant Starch
One of the latest nutritional discoveries that only recently began gaining good press and widespread awareness is something called resistant starch, or sometimes known as safe starch. This is a food quality, and it’s not relegated to one food - several different foods fall into this category. Resistant starch has been studied with increasing awareness of its ability to serve as a prebiotic, a fermentation fiber food source for friendly bacteria in the intestinal or gut flora. The results of an enhanced microbiome, in turn, lead to greater immunity to disease and improved overall health. Several different carbohydrate plant foods contain resistant starch. And some are enhanced with resistant starch by cooling after cooking. If it were not for the increased awareness of the microbiome’s friendly bacteria content and function over the past couple of decades, this resistant starch research information would probably still be under the radar of nutritional health awareness.
Scottish medical doctor, Malcolm Kendrick, has just written a brilliant expose on his blog explaining, scientifically, why it is impossible for saturated fats to raise LDL cholesterol levels. As I have written many times over the years, this is the kind of information that can save your life and help you make wise dietary choices, but it is information that the U.S. government, Big Pharma, and the corporate-sponsored "mainstream" media cannot afford to publish. Because to do so would be to admit guilt in one of the biggest medical scams of all time: the lipid theory of heart disease. This theory, which has been proven scientifically to be false, has been an economic success for cholesterol-lowering statin medical drugs, the most profitable class of medical drugs all time. This theory also promotes the low-fat diet which encourages consumption of carbohydrates from U.S. subsidized crops, as well as polyunsaturated oil, also derived from U.S. subsidized crops. This theory of heart disease, which condemns cholesterol and saturated fat, has probably been responsible for many millions of people's early deaths and the life-long suffering of autoimmune diseases for an entire generation.
You’ve heard fish is good for you. But a new study shows that eating fish is better than first realized: It seems to be a factor that raises the odds of becoming pregnant, not only because couples who included fish on the menu had sex more often, but because they also conceived more quickly compared to people who had something else for dinner instead. The lead study author, Audrey J. Gaskins, a research associate at Harvard, speculates that seafood might improve semen quality and egg release for ovulation. People have been eating fish since the dawn of man. It’s been a staple for humankind in every area where fish can swim and has without a doubt been one of the foods that has kept humans alive, but now we can see in many more ways than offering mere sustenance.
A recent World Health Organization (WHO) report has reported that red meats are carcinogenic. There was an immediate fear-based reaction from some mainstream media outlets. The London based daily tabloid The Mirror headlined an article with “No amount of alcohol, sausage or bacon is safe according to cancer experts.” There were other similar headlines throughout the UK. The Guardian, a UK newspaper, was even more outrageous: “Yes, bacon really is killing us.” The Guardian’s take on the UK media reaction was that Britain’s diet is big on bacon, sausage, and sliced ham lunch meats, and therefore unhealthy. The WHO report was made by World Cancer Research Fund (WCRF) as part of its Continuous Update Project (CUP), which updates results of international cancer researchers every few years. However, their research did not discriminate, analyze, or explain the differences among the meat and processed meat options that are available. It’s well known that epidemiologists who put out dietary surveys don’t ask the types of questions that indicate whether one consumes junk food meats, processed meats, or meats from free-range grass-fed and/or organic-fed animals without antibiotics or growth hormone injections. So we’ll do that instead in this article.
A new study, published by the BMJ (British Medical Journal) in May 2018, found that people consuming eggs regularly were less at risk for heart disease than those who consumed no eggs. The title of the Chinese study is Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults. Over a half-million Chinese, between the ages of 30 and 79, were recruited across various regions of China and surveyed for egg consumption. Those with histories of cancer, heart disease, stroke, or diabetes were excluded from the study. Those remaining, slightly under a half-million, were followed for several years to determine incidents of cardiovascular disease (CVD) and both ischemic and hemorrhagic strokes. The average egg consumption varied from none to over one a day. The study’s conclusion: "Our findings suggested that daily egg consumption (<1 egg) [actually .8 daily on average] was associated with lower risk of CVD [cardiovascular disease], IHD [ischemic heart disease], MCE [major coronary events], hemorrhagic stroke and ischaemic stroke among Chinese middle-aged adults. Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult." The study noted that morbidity from strokes is higher in China than Western nations where deaths from ischemic heart disease (ISD) are higher. An average egg consumption of .8 could translate to five to six eggs per week. The Chinese study also referenced an earlier smaller Japanese study, the Life Span Study in Japan, and found that “daily egg consumption was associated with a 30% lower risk of total stroke mortality” compared to no or occasional consumption of eggs.