News regarding traditional wisdom and native diets regarding nutrition.
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.
The Nutritional Calorie Theory for Weight-loss Benefits the Soft Drink Industry – Not Consumer’s Health
A new study has been published questioning the validity of counting food calories as an indicator of health and obesity. 22 researchers from around the world agreed that the theory stating a "calorie is a calorie," no matter what the food source, is not a theory backed by science. An enduring dietary dogma has been the emphasis on calories, even to the extent of calorie counting one’s food intake and comparing the food’s caloric values as provided by tables of calorie measurements according to food types and amounts as an indicator of whether or not a food is healthy. This theory of food nutrition lacks scientific merit, similar to the saturated fat dogma/cholesterol dogma which has been contradicted by real science. It benefits the soft drink industry, which would like everyone to believe that calories from their highly processed drinks are no different than calories from fruits and vegetables.
The failure of Big Pharma to develop an Alzheimer's drug has been well-documented in the corporate-sponsored "mainstream" media. As Alzheimer's diagnoses continue to increase, drug companies are scrambling to develop the next big drug to market to seniors. In modern times, the most successful drugs in sales, so far, have been cholesterol-lowering statin drugs, as one out of every five people over the age of 50 are now taking drugs to lower one's cholesterol, raking in billions of dollars for pharmaceutical companies. The sick irony to this is that lowering one's cholesterol artificially is directly linked to declining cognitive health and diseases such as Alzheimer's, since 25% of one's total cholesterol is located in the brain. The failed scientific hypothesis behind these drugs is that cholesterol is a cause of heart disease, and that diets high in saturated fats contribute to high cholesterol. However, the actual science shows almost the opposite, and when one looks at death rates, for example, lower cholesterol rates do not equate to longer life - in fact the converse is true: higher cholesterol levels lead to longer life spans. The pharmaceutical industry and the U.S. government cannot afford to reverse their warnings against saturated fats and cholesterol, however, as it would be the same as confessing that the entire statin drug industry has been a scam, and that statin drugs actually cause more harm than good. This is the main reason why the USDA must continue supporting a low-fat diet and condemning saturated fats, even though the science does not support their positions. It is no surprise, therefore, to learn that peer-reviewed scientific studies continue to show that the high-fat ketogenic diet supports cognitive health and can help prevent or reduce cognitive diseases such as Alzheimer's. Here are four new studies just published on the high-fat ketogenic diet related to cognitive health, and preventing Alzheimer's Disease.
“Keto” is one of the MOST SEARCHED words on the internet today, and for good reason. Ketones help you burn fat for energy, powerfully reduce inflammation and show promise in preventing and eradicating diabetes, cancer, autoimmune and neurodegenerative diseases like Alzheimer’s and Parkinson’s, and many, many other health concerns. The Keto Edge Summit is online and FREE from May 7-13, 2018. During The Keto Edge Summit, you’ll discover: What is ketosis (and how does it work)? Myths, and how to separate fact from fiction! How to overcome the challenges of being “keto adapted.” Whether you should start a keto diet (or not!). How to shop, live and eat on a ketogenic lifestyle. And more! Your host, Dr. David Jockers, overcame skin cancer in part by switching to a ketogenic diet. Within 6 months of diagnosis, his cancerous nodule had vanished — and, he gained significantly more energy and mental clarity. Now, he teaches patients how a ketogenic lifestyle can give them the edge to conquer disease, return to health and upgrade quality of life.
Carrageenan Approved by USDA for use in Organics in Spite of Links to Intestinal Inflammation, Cancer and Diabetes
A highly controversial natural food substance, carrageenan, a seaweed derivative used in conventional, “natural,” and some organic foods, was just reapproved by USDA Secretary Sonny Perdue. This move overrides the recommendation of the National Organic Standards Board, an expert industry panel set up by Congress. After hearing from medical and scientific experts describing carrageenan’s link to intestinal inflammation, cancer, and other human health risks, the NOSB voted to remove carrageenan from the list of approved synthetic and non-organic substances for use in organic food production. In a move unprecedented during the last quarter century of organic industry rulemaking, the USDA ignored the NOSB vote in the Federal Register without an opportunity for the public to comment on their decision before it goes into effect. “This is the latest instance of the Trump/Purdue administration siding with powerful agribusiness interests. They are running roughshod over the will of Congress that established the NOSB as a buffer to insulate organic regulations from corrupt corporate lobbyists,” said Mark A. Kastel, Senior Farm Policy Analyst at The Cornucopia Institute, a Wisconsin-based nonprofit that acts as an organic industry watchdog.
A controversial plant-based meat and egg manufacturer’s products are touted as the eventual answer to large scale factory farming that focuses on livestock for most of the population’s meat, eggs, and dairy products. This company is one of the leaders in the current trend of vegan lab produced meats, eggs, and cheese. The high-tech food start-up company Hampton Creek, now renamed JUST, and its CEO Josh Tetrick, and its financial backers with Bill Gates among them, see this as the future of food. This seems appropriate for the globalist corporate food agenda, as Gates sees GMOs as the future of food as well, and he owns a half-million shares of Monsanto stock, valued at $23 million in 2013. JUST's mission statement of providing plant based meats and eggs to prevent the slaughter of farm animals and its inherent large scale ecological damage also implies a future of genetically engineered meat products created in laboratores. “Tetrick explained how, rather than slaughtering a chicken, scientists could extract stem cells from a bird’s fallen feather and grow them into muscle cells.” Reducing factory farmed livestock foods is a noble and worthy aspiration. But are lab created meats, eggs, and cheeses really healthy options?