Today’s blog is republished from my friends at TheAlternativeDaily, a leading publisher of daily alternative health tips that I personally read every day… The original article can be found here:

You’re probably getting a little tired of people telling you that the things you’ve been eating or using for years are bad for your health. Some you’ve accepted; you do your best to stay away from gluten and you eat organic when you can. Some you’ve strategically chosen to ignore; your favorite dairy-based ice cream, for example, or that supposedly toxic non-stick frypan which makes the best pancakes.

But here’s one you should probably avoid like the plague: aluminum foil. Believe it or not, every time you use aluminum foil in the kitchen, it’s seriously harming your health. Here are three reasons to keep aluminum foil out of your kitchen, and some healthier alternatives to use instead.

1. Aluminum foil is a neurotoxin

Aluminum has long been scrutinized by the scientific community for its potential role as a neurotoxin. Researchers maintain that, due to the fact that aluminum has no physiological role in the human body, it has the potential to cause significant detrimental effects when consumed.

This theory was unequivocally proven when a 2014 study showed that a 66-year-old man who died with Alzheimer’s disease had significantly elevated aluminum content in his brain, following eight years of occupational exposure. While the study noted that it was the respiratory system that was exposed to aluminum dust, we now know that there is a direct link between aluminum ingestion and Alzheimer’s disease, a debilitating neurological disorder.

The fact also remains that aluminum foil is not fully inert; food cooked or prepared in it has been shown to have significantly higher levels of aluminum than if they were prepared in another medium. The takeaway is simple: aluminum foil has the potential to cause neurotoxic effects, including Alzheimer’s disease.

2. Aluminum foil can contribute to bone disease

Research shows that aluminum from sources like foil can increase a person’s risk of developing bone disease. A study that examined the effect of hemodialysis, which causes buildup of aluminum in the blood, found that 37 percent of dialysis patients had developed aluminum-associated bone disease. The study proponents concluded that “long-term oral aluminum intake in hemodialysis patients results in a high prevalence of aluminum-associated bone disease.” It was theorized that aluminum either directly or indirectly impacts osteoblast production, which in turn leads to bone wasting.

The key here is that little statement about “long-term oral aluminum intake.” Many would argue that using aluminum foil regularly for years would equate to long-term oral aluminum intake. This means that using aluminum foil in the kitchen can contribute to bone disease.

3. Aluminum foil can promote pulmonary fibrosis

Using aluminum foil to prepare, store or cook food can increase a person’s risk of developing pulmonary fibrosis, a form of lung disease. A study that performed lung tissue analysis of nine workers exposed to aluminum oxide found alarmingly high levels of aluminum in the lung tissue, suggesting that aluminum exposure contributed to their development of pulmonary fibrosis.

While aluminum foil might not contribute to lung disease at the same rate as breathing in aluminum oxides, there is still a very real risk that cooking with aluminum foil may cause pulmonary fibrosis and other diseases of the lung.

Why aluminum may be leaching into the food you eat

In a 2012 study, a faculty of engineering team from the University of Ain Shams in Cairo examined the different ways in which aluminum foil and other cookware interacts with food. Leaching of harmful aluminum compounds was by far the highest when acidic foods like lemon juice or tomatoes were coming into contact with aluminum foil, and this was often further exacerbated by the use of spices.

In essence, aluminum foil is not inert. When exposed to certain foods, it has been shown to leach a portion of its metallic compounds into the food, whereupon people ingest it. From here, it can build up in the blood, muscles and organs and contribute to all manner of health problems. Science is only just starting to understand just how negative these consequences may be.

The onus is simple: keep aluminum foil out of the kitchen, and well away from the food you eat. Here are some healthier alternatives for cooking and storing your food that won’t have any ill health effects.

Healthier alternatives to aluminum foil

Personally, I’ve never been much of a fan of aluminum foil and aluminum cookware anyway. If I want to store food in the fridge or pantry, I’ll almost always use glass storage containers. Glass is completely inert and doesn’t transfer any harmful chemicals or metals into food, no matter how acidic they are. This way, we’re also minimizing waste, as the glass can be used over and over again… unlike aluminum foil!

For cooking, where one might use foil to enclose baked potatoes or fish, I simply used a ceramic dish with a lid. The effect is exactly the same, it’s just that ceramic doesn’t leach compounds into our food! And for baking, I either use glassware or high-quality silicone bakeware that doesn’t require any sort of lining. These materials are much nicer to use, usually produce higher quality dishes and don’t create excess waste. That’s a win-win, if you ask me!

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The post 3 Scary Reasons To Ditch Aluminum Foil (And What To Use Instead) appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

We all want to stay young and healthy forever. But unfortunately, that isn’t entirely possible. Longevity is a hot topic these days, and there are many lifestyle habits, dietary habits, and natural and pharmaceutically based supplements and treatments on the horizon that can be used as powerful tools to slow down the aging process.

The antiaging industry is a hugely popular growing industry. Successful aging is one of the most important areas of health with our fast-aging population. There are currently 671 million people who are over the age of 60, worldwide.

What is Longevity?

While we all would like to live long, productive lives, many struggle just managing chronic disease that seems to arrive with aging. Longevity is not just about living as long as possible, but living the longest, healthiest life possible—free of chronic diseases.

This is where the term “health span” comes in. Many may agree that a person’s health span is far more important than the life span. However, being “healthy” means different things to different people. A better definition of longevity might include being free from serious disease, having energy and cognitive processes, as well as physical mobility and strength.

Successful aging means having a healthy physical body and good mental health. What’s interesting however, is that when we do things that are healthy for our physical bodies, these actions benefit our brain health as well. And vice versa.

We die not of old age, but of the cumulative failures within our cells. These failures are not inevitable breakdowns, but instead are the reversible elements of aging.

Lifestyle habits accumulate, and those habits can either have a negative effect on health or a positive one. Small daily habits can be cumulative and build up to big things over a lifetime. The best habits to include in your day-to-day life right now are, regular exercise, maintaining your steady blood sugar and a healthy diet, regular social contact, and good sleep on a regular basis.

Building on top of this foundational healthy habits are some ground-breaking scientific treatments worth mentioning that all point towards increased health and longevity.

1. Exercise

Exercise, for example, is one of the best ways to help protect both our physical health AND our mental health. While you probably already know that exercise can contribute to a longer healthier life, more and more research points to how and why exercise is so beneficial.

Research from Harvard Medical School indicates that regular physical activity is linked to a longer lifespan. According to the study, people who exercise regularly for at least 30 minutes a day have a 20% lower risk of death than sedentary folks.

Another study from the Mayo Clinic finds similar results, showing that people who exercise regularly had a 25% lower risk of dying early compared to those who were inactive.

Ok, so what types of exercise affect longevity? Turns out, basically all kinds—although some forms of exercise are more beneficial than others.

Research shows that aerobic exercise, especially including interval training, such as HIIT (high intensity interval training), along with running and cycling, have serious longevity benefits. Aerobic exercise not only strengthens the heart and lungs but also reduces blood pressure, and increases circulation.

Strength training—or resistance training as it is often called, is associated with stronger muscles, better balance, stronger bones, and better mobility. Muscle mass and strength will naturally decline with aging, and it accelerates after the age of 60, if we don’t try to counteract that. These changes can have dramatically negative effects on our health.

If we do not prioritize muscle strength maintaining muscle mass as we age, the risks of muscle loss multiply and are harder to overcome as we age. With loss of muscle, we lose balance, and eventually we lose mobility.

Muscle mass correlates with a decrease in all-cause mortality. In other words, the more muscle mass you have, the lower your risk of dying from any chronic disease than some of your peers. It only takes an hour of resistance exercise each week leads to decrease your mortality risk, but the ideal is 75-150 minutes a week is even better. That’s working out 3-5 times a week for only a half an hour.

One of the most significant benefits of exercise, is that it promotes neurogenesis, which is the birth of new brain cells. This is astounding new research. If you want to prevent cognitive decline, exercise is an essential element to improving cognitive function.

Researchers have shown in animal studies that exercise actually increases the creation of new brain cells in the hippocampus, which is a small seahorse-shaped part of the brain that forms memories and storage.

Exercise also can improve the health and function of the synapses between neurons in this region, allowing you to think more quickly and more clearly as the brain cells communicate better.

Regular exercise, according to longitudinal studies in humans can increase the size of the hippocampus and prefrontal cortex, both of which are susceptible to cognitive decline such as dementia and Alzheimer’s disease.

Regular exercise helps your body and your brain to stay younger and the results can be dramatic.

2. Diet

Diet is the second most controllable factor in aging and longevity. Diet is key to a healthier and longer lifespan. Mounds of research point to the fact that diet has everything to do with whether you end up with a chronic disease or not—especially diseases like diabetes, heart disease, obesity, and cancer. Even contributing inflammatory diseases such as arthritis, autoimmune disease, dementia, and more are all controllable by diet–wholly or partially.

The most recent research looks at blood sugar, metabolism, and AMPK pathways. AMPK is adenosine monophosphate-activated protein kinase, otherwise known as “AMPK”.

AMPK is found in every living cell of your body. And if you want to avoid the primary symptoms of aging, you will need to maintain optimal AMPK activity. How do we do that?

AMPK controls a wide variety of metabolic pathways help us metabolize and utilize energy from food and how we store that energy. AMPK manages our cell’s energy in order for it to function efficiently.

When activated, AMPK in turn, releases additional energy from sources (fats and sugars) in our bodies. So activated AMPK helps keep us lean, energetic, and active while renewing our cells. AMPK activity declines rapidly with aging, and when excess calories are available, the end result is accelerated aging.

You CAN boost AMPK activity through exercise, fasting or overall calorie restriction. There are also supplements that boost AMPK activity as well, such as Berberine. Boosting AMPK helps to keep your cells younger to slow down aging.

The problem is that our sedentary lifestyles and overabundance of calories ages us much faster. High caloric intake drastically decreases AMPK. This is like eating yourself to death. Growing masses of fat in our bodies reduce insulin sensitivity and increase systemwide inflammation, leading to the chronic diseases that come with aging, such as heart disease, diabetes, and cancer.

Blood sugar levels also affect the brain and are implicated as being a major player in Alzheimer’s and other types of dementia and neurodegeneration, according to this study.

Research recently published in the Journal, Neurology, have new data that suggests modest increases in blood sugar among people in their 50s, 60s and 70s can have negative effects on memory.

Researchers found that if a person’s A1C measurement (A1C is a common blood test that shows an average blood sugar levels over a -three month period) goes from 5 percent, which is in the normal range, to just 5.6 percent, was associated with worsening memory recall.

Increases in blood sugar or chronically elevated blood sugar also leads to increased inflammation, which as mentioned before, increases one’s susceptibility to chronic disease and autoimmune disease.

Bottom line, keep blood sugar in the low end of a healthy range with diet, exercise, and intermittent fasting.

One other thing worth mentioning is the influx of ‘Continuous Glucose Monitors’ on the market. These are tiny devices that attach to the skin of the arm or abdomen. A small sensor inside monitors glucose, and an app in your phone can read glucose measurements. It also tracks glucose patterns over the course of a 24-hour period.

While these are available only through a prescription in the U.S., they are excellent methods of monitoring blood sugar, and discovering which foods raise blood sugar. The day is soon coming when these monitors will be available to the general public and will be an excellent to help people lose weight and increase longevity.

3. Peptide Therapy

Peptides are another area of cutting-edge anti-aging therapy. What are peptides? Peptides are short chains of amino acids which form a protein. Peptides work at the cellular level and can have a massive effect on aging, disease, and general health. Peptides have been shown to impact many health issues including arthritis, diabetes, autoimmune disease, inflammation, the healing process, and cellular DNA.

Peptides are being used as a form of treatment for many different types of health conditions. Some peptides can encourage production of growth hormone in the body, which can help reduce inflammation and autoimmune disease.

Other peptides can be effective in the treatment of obesity, as certain types can encourage the death of excess fat cells. Some peptides are used to decrease wrinkles and make skin look younger. Another type of peptide is known to encourage the production of melanin which can then decreasing risk of skin cancer. Others are therapeutic for different types of sexual dysfunctions.

Longevity medicine offers peptide treatments such as human growth hormone compounds like CJC 1295 + Ipamorelin, MK-677 Ibutamoren, IGF-1 LR3 + CJC 1295 + Ipamorelin, Sermorelin, IGF-1 LR3, and Ipamorelin, among others.

These compounds have been found to be safe and effective for things like hair growth, recovering from injuries, increasing cognitive function, stimulating the libido, and improving athletic performance. Other people report peptides aid in sleep, reduce muscle and joint inflammation and increase mental clarity and energy.

Peptide therapy will certainly become one of the preferred longevity treatments as it becomes more and more available.

4. Sleep

Many people view sleep as a luxury and only catch up on it on weekends when their exhausted bodies can get the rest they truly need. However, sleep is an absolute necessity when it comes to health and longevity.

People often overlook the potential long-term health consequences of insufficient sleep, and the impact that health problems can have on a person’s overall time and productivity.

Getting insufficient sleep is cumulative and over time, medical conditions such as obesity, diabetes, heart disease and other inflammatory diseases can develop. Several studies have linked insufficient sleep and weight gain. For example, one study found that people who slept less than six hours a night on a consistent basis were more likely be overweight, while those who slept an average of seven to eight hours a night had the lower body fat.

Other studies have shown that people who sleep five hours or less a night were more likely to develop type 2 diabetes. Insufficient sleep is often accompanied by blood sugar fluctuations and cravings for carbohydrates and sweet—possibly due to the rise in cortisol and increase in inflammation that occurs with those who do not get enough sleep.

Even modestly reduced sleep is associated with a much greater risk of heart disease and risk of death from heart disease.

Sleep also plays a big role in immune function and increases the levels of many inflammatory factors. People who are sleep deprived are much more likely to catch viruses like colds and the flu.

Both rapid eye movement (REM) and non-REM (NREM) sleep have crucial roles in our physical, behavioral, metabolic, and cognitive function. Poor sleep can also reduce life expectancy solely because it can raise the risk of accidents and injuries. An analysis of data from three separate studies suggests that sleeping five or fewer hours per night can raise one’s mortality risk by as much as 15 percent.

Sleep quality is also tied into skin cell function, and reduced sleep can make the skin more vulnerable to environmental damage and more prone to visible signs of aging such as wrinkles and sagging skin. Our bodies produce hormones during sleep such as human growth hormone that contribute to our youthful appearance, energy, and strength. In fact, research has shown that just a single night of sleep deprivation can speed up cellular aging.

Sleep helps us store memories, and organize information in our brains, and helps with cognitive function like problem solving and attention to details. Sleep also protects the overall health of the brain. During the night, the brain works to clear out toxins in the brain which can build up during the waking hours. This includes proteins that can damage brain tissue and impair healthy cognition.

5. Heat Therapy

Saunas, red light therapy and cold plunges have become a tool for increased longevity. Heating or cooling the body can have major health benefits that contribute to healthier aging.

Saunas have been around for many years, and the Scandinavians are still big users of saunas. Much of the research from heat saunas comes from the Scandinavians.

Many studies have been published showing that regular sauna use improves health and longevity. Health benefits from saunas include better insulin sensitivity, which helps lower blood sugar, faster recovery from injuries, release of growth hormone, and increased neurogenesis, which is the creation of new brain cells.

Sauna bathing has been found to induce profound physiological effects on the body that increases longevity. The high temperatures from a sauna cause the blood vessels to dilate which improves circulation, lowers blood pressure, and helps the body to remove toxins.

Sauna heat reduces inflammation which is a primary cause of aging and chronic disease. The heat of the sauna relaxes muscles and promotes relaxation, reducing stress levels, and cortisol. Chronic stress has been linked to higher levels of inflammation and increased aging.

6. Red Light Therapy

Red light therapy is emerging as another type of longevity therapy.

Red light therapy has been shown to have antiaging health benefits including reducing inflammation, increasing collagen in the skin, promoting wound healing, and improving skin conditions such as acne and psoriasis.

It has also been found to be effective in reducing pain and stiffness associated with conditions such as arthritis, as well as increasing muscle strength and endurance. Other studies have shown that red light therapy can help improve mood and cognitive function, and may be beneficial for treating conditions such as seasonal affective disorder (SAD) and depression.

Antiaging effects of red light therapy include:

• Increased Mitochondrial function: red light therapy has been found to increase the activity of mitochondria, the powerhouses of the cells, which are known to play a role in aging.
• Sirtuins activation: Red light therapy has been found to activate the Sirtuins family of proteins, which are known to play a role in aging and longevity.
• Increased NAD+ levels: red light therapy has been found to increase NAD+ levels, which is a molecule that is known to play a role in aging.
• Increased Autophagy: Red light therapy has been found to increase autophagy, a process of cell self-cleaning, which is known to be beneficial for longevity.

7. Cold Plunge Therapy

Cold exposure and ice baths are ‘the’ thing right now to increase metabolism, cure your depression and reduce inflammation. From enhanced longevity to better moods and improved focus, to improved metabolism, cold water seems to be the new cure-all.

Cold therapy seems to have the greatest benefits to the central nervous system, the cardiovascular system, and the immune system, rather than just muscles.

Cold therapy fans believe benefits that include:

• Boosting immune function
• Improved circulation
• Lowered heart rate
• Deeper sleep
• Better focus
• Boosting energy levels
• Lowered inflammation
• Improve metabolic function
• Reduced depression, improves mood
• Increase in confidence

Like saunas, cold exposure is a way of shocking the body—in a good way. This shock stimulates the ‘fight or flight’ response, which causes an adaptive response because the stressor is brief, compared to long term stress which wears the body down, mentally, and physically.

Cold exposure is considered a hormetic stressor. A hormetic stressor is a type of natural stress, that creates a positive response in the body. As your heart rate and respiration increase to help keep you warm, blood flow and oxygen increase throughout the body. Norepinephrine floods the brain, which boosts focus, attention, and mood, while reducing pain and inflammation. This also creates a nice endorphin rush.

8. Bioidentical Hormone Therapy Treatments

A foundational part of antiaging practice is hormone replacement. While bioidentical and conventional hormone therapy treatments have been around for a long time, there is greater attention and acceptance of hormone therapy treatments in terms of longevity. Aging skin, as decreases in muscle mass, decreasing levels of bone mineral density (BMD), loss of sexual desire and erectile dysfunction, slowed intellectual activity, and depressed mood have all been related to this decrease in hormone production with age.

Hormone therapy treatments have traditionally been used to correct sex hormone deficiencies in men and women. Women often begin hormone therapy during perimenopause or menopause to treat symptoms of declining hormones. These symptoms include insomnia, hot flashes, memory lapses, brain fog, depression, anxiety, loss of libido and more. Women’s hormone replacement generally consists of estrogen, progesterone, and sometimes testosterone.

Additionally, women who are postmenopausal and not on hormone therapy are at a much higher risk for heart disease, osteoporosis, and some forms of cancer, including colorectal cancer.

Many men receive testosterone replacement therapy to boost testosterone, often due to declining testosterone levels that go with aging. For men, testosterone deficiency can cause erectile dysfunction, loss of libido, loss of motivation and drive, reduced muscle mass, and lowered response to exercise, depression, insomnia, and lowered bone mass.

In both men and women, hormone replacement therapy—especially bioidentical hormone replacement therapy has been used not only to diminish symptoms of low hormones but also to prevent or slow the potential for chronic diseases of aging, including osteoporosis, cancer, heart disease, muscle loss/sarcopenia and even cognitive decline.

Both men and women on HRT report feeling younger, having less aches, and pains, sleeping more soundly at night, more interest in sex, smoother, less wrinkled skin, and improved response to exercise with increased lean body mass and loss of fat.

In addition to sex hormone replacement therapy, doctors are also including DHEA (Dehydroepiandrosterone) which is a master hormone from which sex hormones are made, and growth hormone for added longevity benefits.

9. Other Longevity Practices

IV therapy treatment centers have sprung up across the country. While many health fanatics are flocking to these centers to get intravenous vitamins and other nutrients, these centers have an appeal for those seeking to slow aging and fight disease as well.

IV treatments include vitamin, antioxidants and mineral infusions, glutathione (a powerful antioxidant), and Ultraviolet blood irradiation. UBI was regularly used during the 1940’s and 1950’s to treat medical conditions including pneumonia, tuberculosis, infections, and cancer, and is becoming popular again. Other therapies include phospholipid IV therapy which removes stored toxins from heavy metals in the body’s fat cells.

10. Young blood plasma

Young blood plasma is a newer treatment for aging, in which young blood donors’ blood is transfused in people wishing to slow aging. Young blood infusions cost upwards of $8-10,000 per liter, and have been shown in animal studies to slow aging. Young blood plasma is generally considered to come from donors who are 20 years old or younger.

Blood plasma does contain many proteins, enzymes and other nutrients that control aging, slow disease processes, and increase health and wellbeing. While human studies are still limited, and ongoing, one study done on Alzheimer’s patients transfused with young plasma showed very promising results.

Conclusion

New treatments for longevity, slowing aging, and preventing diseases that go with aging are flooding the horizon. This article covers but a few of the more common antiaging procedures available to the general public today.

With the aging population here in the U.S. and in Europe, I am certain that we will be seeing many, many more innovative longevity practices—and many that are truly effective in slowing the aging process. Some of these may cost hundreds of thousands of dollars.

More importantly—and much less expensive–maintaining healthy lifestyle habits such as regular cardio and weight resistance exercise, getting 7-8 hours sleep each night, eating a diet high in antioxidants and high-quality proteins and fats, and maintaining close social contacts, are the foundational habits that will sustain one’s life, longevity, and good health for a long, long time—without spending thousands and thousands of dollars.

References
https://www.hsph.harvard.edu/news/hsph-in-the-news/exercising-more-than-recommended-could-lengthen-life-study-suggests/
https://www.alzforum.org/news/research-news/44-year-study-ties-midlife-fitness-lower-dementia-risk
https://www.cnbc.com/2021/10/22/neuroscientist-shares-the-brain-health-benefits-of-exercise-and-how-much-she-does-a-week.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8415959/
https://www.livescience.com/7304-exercise-grows-brain-cells.html
https://pubmed.ncbi.nlm.nih.gov/23924004/
https://boulderlongevity.com/service-peptides/
https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2783720
https://pubmed.ncbi.nlm.nih.gov/2759081/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4116364/
https://newsinhealth.nih.gov/2016/06/can-you-lengthen-your-life

The post Top Ten Longevity Practices You Can Follow to Live Beyond 100 appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

You may be seeing mushrooms as ingredients in everything from kombucha to coffee drinks to protein powders and supplements to healthy snacks lately. Mushrooms are everywhere and they have been discovered as the new ‘superfood’.

Medicinal mushrooms have been used for centuries around the world to fight cancer, enhance or modulate immune response, boost brain power and focus, increase antioxidants, lower blood pressure, help with sleep and relaxation and more. Mushrooms are reported to have antimicrobial, anti-inflammatory, cardiovascular-protective, antidiabetic, liver-protective, and anticancer properties.

While mushrooms are not the richest source of common micronutrients like magnesium, calcium, and vitamins, they are full of harder-to-get nutrients like selenium, copper, and pantothenic acid—as well as having some unique nutrients you can’t get in other foods.

Did you know you can take fresh mushrooms, lay them out in the sun for a couple of hours and they will synthesize more vitamin D? Yes, indeed. Pretty awesome.

The most interesting properties of mushrooms come from the rare and unique compounds that won’t show up in any nutrient database. Many edible mushrooms contain substances that perform with therapeutic, medicinal, or pharmacological-like effects.

Some of the more popular and well-known medicinal mushrooms include shiitake, reishi, cordyceps, maitake, chaga, cordyceps, turkey tail, and lion’s mane.

While these are often ingredients sold in powdered form, many of these are also showing up in the produce section of your favorite health food store.

Nootropics are a new form of supplementing to increase brain power, focus, mood, memory, and fight dementia. Several varieties of medicinal mushrooms fit in this category, including, chaga, lion’s mane, cordyceps, maitake, and reishi. And what college student or aspiring professional doesn’t want to increase their brain power?

Mushrooms are also known for their powerful immune-enhancing properties. Many medicinal mushrooms not only make the immune system stronger to fight off pathogens, but these mushrooms also help the body destroy cancer cells as well.

Some varieties of mushrooms can help to modulate the immune system in a way that helps the immune system become more balanced. Strong enough to fight off dangerous pathogens and cancer, but calm enough to lower inflammation and auto-immune health issues.

Here’s an in-depth look at some of the most powerful health-enhancing mushrooms:

Shiitake

Primary Benefits: Best for strengthening the immune system, better liver function, and supporting the cardiovascular system.

Shiitakes are one of my favorite mushrooms, aside from their major health benefits. Shiitakes have a delicious, earthy, almost meaty texture, that makes them a beneficial addition to soups, stews, meat, and vegetable dishes. Shiitakes are denser and higher in protein and iron than many other types of mushrooms.

Shiitakes contains an antioxidant called “L-ergothioneine” which specifically protects the cells from oxidative damage. This amazing antioxidant can only be obtained through diet—most notably, shiitakes.

Shiitakes also contain a polysaccharide—a type of special carbohydrate—that has cancer tumor fighting properties along with immune boosting abilities. This substance, lentinan, is very effective for the immune system. In fact, for people who are immune-suppressed or immune-depressed, lentinan provides added protection.

Reishi

Primary Benefits: Calming, anti-anxiety. Sleep aid and immune modulator.

This mushroom is a very popular medicinal mushroom in that helps alleviate anxiety, depression and help people sleep better. In addition, this powerhouse mushroom helps lower inflammation, fight cancer, and aid in weight loss.

Other reishi mushroom benefits include blood sugar regulation, antioxidant, antibacterial, antiviral, and tumor-fighting capabilities.

What makes this mushroom stand out, however is the calming properties it contains. Reishi contains a compound called triterpene which is the active ingredient in its mood-boosting abilities.

Reishi is also valuable as a treatment for chronic fatigue syndrome. A study in Thailand treated subjects with reishi mushroom or placebo. At the end of the study those who were using the reishi reported a significant increase in quality of life, compared the placebo group.

Reishi supports the growth of Nerve Growth Factor (NGF), which helps boost learning, memory, and longevity.

Many of the polysaccharides contained in reishi mushroom are associated with immune function, and will help modulate the immune system. It is also known to improve sleep, reduce stress and fatigue.

Lion’s Mane

Primary Benefits: Mental clarity, brain function and nerve growth and regeneration.

Lion’s mane is an interesting looking fungus, looking like a big white puffball or even—at first glance—a little like cauliflower.

Do you ever struggle with brain fog? Lion’s mane will help re-establish your mental clarity. This puffball of a mushroom is full of antioxidants and helps immune function, like many other mushrooms.

However, lion’s mane strength comes from the fact that it boosts the production of Nerve Growth Factor and myelin, which is the all-important insulation around your nerves.

NFG and myelin are critical to brain and nerve health. When things go awry, it results in serious neurological diseases including Parkinson’s, Alzheimer’s and MS. Lion’s mane protects from these life-changing illnesses.

In addition, lion’s mane helps improve cognition, making it an excellent learning aid, while calming anxiety and irritability. Sounds like a college student’s best friend.

Lion’s mane also helps to enhance chemotherapy treatments in cancer patients and minimizes the toxic effects.

Cordyceps

Primary Benefits: Increases energy, physical strength and endurance, aids in muscle recovery.

Cordyceps has an interesting history. In the wild, cordyceps is a parasitic fungus that grows on a particular type of caterpillar. Cordyceps is now cultivated so it does not have to be grown on caterpillars, although it still retains its amazing medicinal properties.

Over 200 clinical studies show cordyceps mushrooms improve athletic performance by increasing blood flow and boosting ATP synthesis for greater energy and strength. ATP is the compound that gives our cells energy.

In addition, cordyceps helps to enhance lactate clearance. Lactate is the substance that builds up in muscles during strenuous exercise and creates that muscle ‘burn’ and fatigue. Cordyceps is also known as an antioxidant and reduces oxidative stress, making it the ideal medicinal mushroom for improved athletic performance and better recovery.

In fact, cordyceps first gained a lot of attention, when, in 1993, Chinese female athletes began breaking world records in distance running. Their performance was attributed to a nutrition regimen that involved cordyceps supplementation.

Another study from Japan showed significant increases in creatine and catecholamines in men supplementing with cordyceps. Catecholamines help the body respond to stress, and help the body with “fight-or-flight” reactions. Catecholamines are made in the adrenals as a reaction to stress. The primary catecholamines are epinephrine (adrenaline), norepinephrine (noradrenaline), and dopamine.

And yet another study on endurance cyclists found that cordyceps not only improved cycling performance but it also helped prevent overtraining syndrome (OTS), due to the high levels of antioxidants cordyceps contains.

Researchers concluded that during prolonged exercise ingesting cordyceps helps to elicit superior efficiency while saving energy.

Cordyceps also acts as an immune stimulator by increasing cancer-fighting T cells and ‘Natural Killer’ cells, while prolonging the life and power of our body’s white blood cells. This increases its ability to fight pathogens, infections, and cancer. Cordyceps also acts as an immune modulator, keeping it from overreacting in autoimmune situations. And cordyceps also has a powerful effect on the gut’s immune function as well.

Last but not least, cordyceps helps men increase their testosterone production. Testosterone is necessary for normal sperm development and sex drive. Cordyceps has long been used for the enhancement of sexual function in human beings. Evidence shows that cordyceps can improve reproductive activity, enhance the libido, and restore reproductive function in both men and women. A specific protein found in cordyceps may increase blood flow and help the penis trap blood to improve erections, thereby improving sexual function.

Chaga

Primary Benefits: Boosts immune function, supports liver health, brain health and longevity.

Chaga is not your typical mushroom. It is a fungus that grows on the bark of birch trees in northern Canada, Alaska, Siberia, Northern Europe, and Korea.

Chaga is one of the most potent sources of antioxidants on the planet, so chaga is very efficient at fighting free radicals, stimulating the immune system, protecting the liver, and lowering inflammation. Chaga can also slow aging of the skin, help to lower LDL cholesterol and prevent or slow the growth of cancer.

Chaga’s action on the immune system specifically enhances the activation of NK cells – natural killer cells. These powerful immune cells are part of the innate immune system—our first line of defense—against viruses, bacteria, and other harmful pathogens.

Studies on chaga in animals show it to help preserve acetylcholine for better brain function, learning and memory. Acetylcholine is a brain chemical which is critical for creating new memories, reasoning, focus, cognition, and growth of new synapses. Lack of acetylcholine can result in diseases like ADD, ADHD and Alzheimer’s. Chaga, lion’s mane and reishi are the top three medicinal mushrooms for better brain health.

Avoid chaga if you take blood thinning medication, diabetes medication or if you have kidney disease. Chaga is higher in oxalates, which may prevent the absorption of some nutrients and can bother those who are sensitive to high oxalate foods.

Turkey Tail

Primary Benefits: Boosts immune function, increases natural killer cells, fights cancer

Turkey Tail mushroom is one of the best-researched medicinal mushrooms. It grows on dead logs all over the world, and gets its name from the brown and tan rings that look like the tail feathers of a turkey. It’s very pretty.

Many of the medicinal mushrooms exhibit strong anticancer properties, probably due to their high levels of powerful antioxidants. But turkey tail takes it a step further.

Turkey tail improves the body’s immune function by stimulating cytokine production, which helps to increase the body’s supply of natural killer cells (part of the innate immune systems—your first line of defense) and other immune-boosting functions.

Turkey tail contains a special compound called “polysaccharide-K” that stimulates the immune system, especially in fighting cancer. PSK is so effective that it’s become an approved anticancer prescription drug in Japan.

Turkey tail has also been shown to improve the survival rate of people with particular types of cancer, including gastric cancer. Due to the beneficial compounds it contains, turkey tail is often used with traditional cancer treatments like chemotherapy as a natural way to fight certain cancers.

Turkey tail can also strengthen the immune systems of those cancer patients undergoing chemotherapy, enhancing the ability of chemotherapy to work on cancer cells. Turkey tail contains some of the highest levels of beta-glucans of all mushrooms and keeps our immune systems healthy—especially when turkey tail is taken over extended periods of time.

Maitake

Primary Benefit: Helps regulate blood pressure, immune function and relieve depression.

The maitake mushroom is native to northeastern Japan. Its name is derived from the Japanese words for dancing mushroom. Another legend says it was named after people dancing with happiness upon finding it because of its incredible healing properties.

This mushroom, like many mushrooms, is a type of adaptogen. Adaptogens help the body with physical and mental stresses. They also work to help balance any unbalanced systems in the body.

Maitake mushrooms are known to help regulate the immune system by stimulating specific immune cells such as the white blood cells, natural killer cells, and T cells.

The mushroom contains polysaccharides such as beta-glucans, which have been linked to healthy cell growth and turnover. Maitake mushrooms support certain cancer therapies, help chronic fatigue syndrome, protect the liver, fight allergies, and lower blood pressure and cholesterol.

It’s primary value as a nootropic (brain boosting chemical) comes from its ability to help relieve depression. Studies with animals show that supplementing with maitake helps alleviate depression by sensitizing certain receptors in the brain.

Basic Tips on Mushrooms

If you plan to eat the mushroom as a food (and many of these are delicious to eat), be sure to cook them. Raw mushrooms are difficult to digest or metabolize. And many mushrooms are slightly toxic when raw.

The best way to cook most any mushroom is to sauté them in butter or olive oil with some garlic. Add sea salt and cracked black pepper and serve alongside a juicy, grass-fed steak and you will be in heaven.

Dried mushrooms—especially from an Asian grocery store—are far less expensive and work great added to soups and steps or sauces.

There are many types of mushroom supplements available in health foods stores, as well as powders, mixes and proteins that contain mushroom extract. Mushroom extracts are now available in ready to serve coffees, kombuchas, and other drinks as well.

References
https://www.realmushrooms.com/7-medicinal-mushroom-benefits-for-health/
https://www.healthline.com/health/food-nutrition/best-medicinal-mushrooms-to-try#for-brain-health
https://www.marksdailyapple.com/smart-fuel-mushrooms/
https://www.marksdailyapple.com/shiitake-mushroom/
https://www.webmd.com/vitamins-and-supplements/features/nootropics-smart-drugs-overview
https://teelixir.com/blogs/news/mushrooms-for-brain-health
https://bionatures.com/blogs/news/5-medicinal-mushrooms-and-their-health-benef

The post The Magic of Medicinal Mushrooms appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

In the oil/fat wars, there are some clear winners and losers. First the losers–processed vegetable seed oils including corn oil, soybean oil, cottonseed oil, sunflower oil, and canola oil are extremely dangerous to our health; can cause inflammatory diseases, an increase in harmful free radicals, damage DNA and even increase the risk of certain types of cancer. High omega 6 vegetable seed oils lose BIGTIME.

The Benefits of Monounsaturated Fatty Acids

First, let’s talk about monounsaturated fatty acids—the primary type of fat in both olive oil and avocado.

Oils containing monounsaturated fats are considered some of the healthiest types of oils. Monounsaturated fats are surprisingly stable for cooking, unlike other processed vegetable oils which contain polyunsaturated fats.

Monounsaturated fatty acids or MUFA’s, protect our cells’ DNA and add energy to the mitochondria. MUFA’s are one of the best fatty acids for our cell walls, unlike polyunsaturated fatty acids which make cell walls weak, brittle, and vulnerable to pathogens.

MUFA’s support and strengthen immune function, helping us fight off pathogens, improving wound healing, as well as tempering autoimmune disease.

Monounsaturated fatty acids are known to prevent and reduce breast cancer, according to this meta-analysis. The primary type of MUFA in both olive oil and avocado oil, oleic acid, fights tumors, especially those found in treatment-resistant breast cancers. Oleic acid also enhances the effectiveness and reduces the dosage of some chemotherapy treatments as well.

Monounsaturated fatty acids are also known to raise the levels of good HDL cholesterol in our bodies and lower the more harmful LDL cholesterol. In addition, when LDL oxidizes, it sticks to our blood vessel walls, contributing to arthrosclerosis and heart disease. An interesting feature of those wonderful MUFA’s in olive oil and avocado oil, is that they help prevent oxidation in LDL. MUFA’s also help keep triglycerides low—another component of heart disease.

This study from the Medical Science Monitor, showed that elderly subjects who had just 2 tablespoons of olive oil a day, had significant drops in their total cholesterol and LDL cholesterol. In addition, the ratio of HDL (you want this one to be high) to LDL (you want this to be low) was greatly improved.

Monounsaturated fats also protect the endothelium in our blood vessels which helps in lowering blood pressure, reducing inflammation in the blood vessels, and preventing atherosclerosis. Atherosclerosis is thickening or hardening of the arteries caused by a buildup of plaque in the inner lining of an artery.

MUFA’s also help with diabetes. Monounsaturated fats improve blood sugar control in type 1 and 2 diabetics, while helping to prevent diabetes complications such as diabetic retinopathy. In type 2 diabetics, MUFA’s reduce insulin resistance, especially compared to diets high in vegetable seed oil which contain polyunsaturated fats. Vegetable seed oils are known to cause inflammation, and a worsening of chronic disease.

One more important benefit worth noting—olive oil and avocado oil consumption can help burn body fat. This study published showed the addition of olive oil to the diet brought about greater weight loss. Other support for these monounsaturated oils’ fat burning ability comes from another study published in the British Journal of Nutrition, which suggests that MUFA’s help break down fat in the body more efficiently.

Antioxidants

Research suggests that the health benefits from both avocado and olive oil are due not only to their high content of monounsaturated fats, but also their collection of valuable antioxidants, including chlorophyll, carotenoids, and the polyphenols, tyrosol, hydrotyrosol and oleuropein— all of which have some pretty powerful free-radical scavenging abilities. Free radicals contribute to chronic disease such as heart disease, cancer, autoimmune diseases, and diabetes.

The polyphenols in olive oil and avocado oil are powerful antioxidants that come from the plants. Antioxidants in the plants protect them from oxidative stress and keep away insects. Polyphenol antioxidants don’t hurt humans–of course, but the natural irritation they create in our bodies induces a positive adaptive response in our cells.

Oleic acid is one type of monounsaturated fat in both olive oil and avocados. Oleic acid is also known to inhibit the clotting process that causes platelets to adhere to blood vessel walls, thus further preventing heart disease and strokes. Oleic acid has also been shown to reduce blood pressure, as this study shows.

First Comparison: Olive Oil vs. Avocado Oil

Olives are one of the oldest known foods in the Mediterranean and have been in existence for at least 6,000 years. Most olive oil still comes from the Mediterranean area of the world, or California. Extra virgin olive oil is considered one of the healthiest of all oils. The highest quality extra virgin olive oil is made from the first pressing of olives.

Avocados are considered a fruit, native to Central America and grown in warm and subtropical climates all over the world. Avocados contain about 60% oil, depending on their size. The primary growers and producers of avocado oil in the world include New Zealand, Mexico, the United States, South Africa, and Chile.

Avocados and their oil have become very popular for nutrition and are common in grocery stores all over the world, as well as skin care products, hair care, and cosmetics.

Avocados have a similar fatty acid profile as olive oil and similar health benefits.

Both olive oil and avocado oils should be from the first-pressed, cold processed oils to possess the above health benefits. Both avocado and olive oil extracted using heat or chemical processing lose their health benefits and are not much better than standard vegetable oils at that point.

For olive oil to be labeled “extra virgin” it must be free of certain defects in flavor and contain the important attributes of fruitiness, bitterness, and pungency. Many olive oil companies will label their olive oil as “extra virgin” even when it has not met the above quality standards.

Avocado oil can also be extracted in a variety of ways including the use of hexane (chemical processing), enzymes, or microwave/heat methods. These methods are far less desirable than the first cold pressing.

Both avocado oil and olive oil have similar fatty acid profiles and calories, while olive oil contains slightly more vitamin E. Both are beneficial for skin health and eye health, while avocado holds a slight edge towards being more absorbed through the skin.

Cooking with Avocado Oil and Olive Oil

First let’s talk about cooking with olive oil. We have been conditioned to believe that olive oil is not great for cooking, but that is simply not true. Olive oil is more stable than polyunsaturated, highly inflammatory vegetable seed oils, making EVOO a great oil to cook with.

The smoke point of an oil is the temperature at which it starts to degrade and release harmful free radicals. Extra virgin olive oil works best with low to medium heat, and will smoke at about 375-400 degrees F.

Good quality extra virgin olive oil does have a fruity, olive oil taste to it. This sometimes enhances cooking but may not always work for baking and other types of cooking where you don’t want the flavor of olive oil to stand out.

Avocado oil has a much milder, more buttery flavor which makes is suitable for many types of cooking, including baking. Avocado oil can also be heated to a higher temperature without smoking or altering the components of the oil. Avocado can be heated up to about 480 degrees F, making it ideal for frying, searing, and grilling.

Cooking with both olive oil and avocado helps the food being cooked to be healthier. For example, when you combine Mediterranean foods like onions, garlic, peppers, and tomatoes with either oil, it increases the antioxidants and the bioavailability of the nutrients in the vegetables.

Cooking with olive oil and avocado have been shown to protect and enhance the polyphenols and antioxidants found in the vegetables and increase the bioavailability of the polyphenols.

How to Avoid Fakes

Both avocado oil and olive oil are subject to being ‘fake’, adulterated, rancid or labeled improperly. However, there are a few pointers when it comes to purchasing high quality, extra-virgin, cold-pressed oils full of antioxidants, polyphenols, and monounsaturated fats.

Tips for Choosing the Best Olive Oil

• First, always choose ‘Extra Virgin’ olive oil when purchasing olive oil. This is the first pressing of the olives, which contains the most flavor and nutrients and should be free of taste defects, and contain the olive oil attributes required for that label. The “Extra Virgin” on the olive oil label also means the olive oil is free of taste defects detected in the certification process. These include rancidity, fustiness, winey/vinegary, and mustiness. Many olive oils put “Extra Virgin” on the label despite these defects, leading to what many refer to as ‘fake olive oil’.
• A high-quality olive oil should be fresh, so always look for a harvest and use by date. Olive oil does not improve with age and is best used up quickly.
• Contrary to popular belief, high quality olive oil does not have to come from the Mediterranean. In fact, there are a lot of award winning, fresh olive oils that come from California. California has very high standards for olive oil certification.
• Look for seals of quality and certified origin, such as 100% Qualita Italiana (for Italy), or the California Olive Oil Commission (COOC) 100% Certified Extra Virgin seal. Or look for the North American Olive Oil Association’s NAOOA Certified Oil, bearing a red circular logo with a green olive branch.
• A good quality extra virgin olive oil should smell and taste green, bright, peppery, earthy, grassy, and with a slight bitterness that sticks in the throat after swallowing.
• A high-quality extra virgin olive oil will produce throat-stinging sensation. This is in direct correlation to the amount of polyphenols in the olive oil, especially oleocanthal. Although oleocanthal is present in all extra-virgin olive oil, concentrations vary depending upon a range of factors, including the quality of the olives.
• Consider the price point. Olive oil is a quality food, so the price should reflect that. Very inexpensive olive oil usually means low quality. That doesn’t mean you should spend exorbitant amounts of money on olive oil, but it’s also probably a good idea not to choose the cheapest option on the shelf.
• Purchase olive oil in a dark-colored glass bottles. This helps protect the oil from oxidation — or the degradation of quality when exposed to oxygen — before it even hits the shelves. Avoid any oils sold in clear glass container, it’s probably rancid.
• Look for a harvest date or pressing date on the label. This tells you how long ago the pressing occurred. Choose the freshest oil possible, although when properly stored olive oil generally retains its goodness for as much as 18 months after bottling.

Bottom line: Olive oil is one of the healthiest oils you can use if you follow the above guidelines.

Tips for Choosing the Best Avocado Oil

• The extraction method very important to the overall quality and taste of the avocado. High quality avocado oil is cold-pressed virgin oil. Expeller pressing is another extraction method that uses mechanical means to make avocado oil rather than chemicals or heat. Avoid any oil that is chemically extracted or extracted with heat. Keep in mind if the oil doesn’t specify a high-quality extraction method, it’s a good indication that chemical or heat extraction was used and should be avoided.
• Unlike olive oil, there is no certifying body for avocado oil.
• Check harvest and production dates which should be printed on the bottle. Don’t just rely on the “best before” date.
• Avocado oil, like olive oil should be purchased as fresh as possible. Avocado does not age well.
• Purchase avocado in dark colored glass bottles to preserve the antioxidants and nutrients.
• Avocado oil comes from several different varieties, and Hass variety, from Mexico, Australia, California/United States, and New Zealand, has been characterized as having the best proportion of healthy fats.
• Be sure to use your sense of smell to check its freshness. Rancid avocado will have a taste and smell a little like “play-dough”.
• Taste is also a good indicator—the avocado oil should taste buttery, grassy, and with a slight mushroom-like taste.
• Always choose organic and fair-trade whenever possible, to be sure of sustainably harvested oil.
• And lastly, like olive oil, cold-pressed virgin avocado oil is not cheap. You generally will get what you pay for, if you go by the above guidelines.

Bottom line: Avocado oil is a super healthy oil, like olive oil with similar nutrients and healthy benefits. Avocado oil works best if you want an oil with a milder taste or a higher smoke point.

If you’re looking for a recommendation, I highly suggest you click here to discover more about my all-time favorite brand of avocado oil from my friends at Ava Jane’s Kitchen. It’s delicious, smells amazing, and is full of flavor.

Coconut oil

While avocado oil and olive oil are very similar in taste and health benefits, coconut oil is an oil of a whole different breed.

Coconut oil comes from the meat of the coconut and can be extracted using a “wet” or “dry” method. Virgin coconut oil is extracted from the meat of the coconut using the wet method, and like olive oil and avocado oil, the virgin coconut oil is the most nutritious and has the most health benefits.

The biggest difference between coconut oil and avocado and olive oil is the ratio of saturated fat to monounsaturated fat. While olive oil and avocado oil contain mostly monounsaturated fat, coconut oil contains about 90 percent saturated fat. This makes coconut oil very stable for cooking and is also what makes it solid at room temperature.

Coconut oil contains three unique fatty acids, all of which are medium chain fatty acids.

• Caprylic acid
• Lauric acid
• Capric acid

Over 60 percent of the oil in coconut is made up of these three fatty acids—all of which have health benefits.

Most of the fats we consume consist of long chain fatty acids. These fats take longer to break apart, digest and metabolize. Long chain fatty acids take about 26 steps to be metabolized.

However, coconut oil consists of medium chain fatty acids. These shorter fatty acids provide an excellent source of energy, as MCFA’s only require three steps to be turned into fuel for the body. Because of this, they are not as readily stored as fat in the body and instead readily used as energy.

Coconut oil is known for boosting endurance and enhancing athletic performance. Because coconut oil is a fat, not a carbohydrate, it is a great source of energy without increasing blood sugar or stimulating insulin. This makes is one of the best body fat burning fuels you can find, which is why coconut oil is a favorite of the keto diet crowd.

This study from the Obesity Research Journal helps explain why MCFAs have fat-burning ability. When studying the rate of fat breakdown in rats, it was observed that fat breakdown occurred as fast as if the subjects were fasting. And on top of its fat burning ability, capric acid in coconut oil can speed up metabolism by helping the thyroid function better.

Lauric acid and caprylic acid are known to have specific antiviral, antibacterial and antifungal properties. Research suggests it may have antimicrobial effects against disease-causing microorganisms such as these:

• Staphylococcus aureus
• Streptococcus mutans
• Streptococcus pyogenes
• Escherichia coli
• Helicobacter pylori

Some of coconut oil’s other health benefits include protecting and aiding the brain in those with Alzheimer’s and epilepsy, as the healthy MDFA’s help fuel the brain better than glucose.

Although coconut oil is a saturated fat, it has been shown to be good for preventing heart disease, and can convert harmful LDL cholesterol into the helpful HDL cholesterol. By increasing the HDL in the body, it helps to lower the risk of heart disease. Coconut oil also helps to lower harmful triglycerides in the blood—another risk factor for heart disease.

Coconut oil also helps to lower inflammation and can improve arthritis symptoms—better than some medications. Coconut oil works as both an analgesic and anti-inflammatory.

Coconut oil is also very helpful to the digestive system. It can help the body absorb fat-soluble vitamins and minerals. When coconut oil is ingested with omega 3 fats, it can improve the effectiveness of these healthy fatty acids as well.

Because coconut oil helps the body absorb helpful minerals such as calcium and magnesium, it helps to increase bone volume in test subjects and decrease bone loss due to osteoporosis.

Coconut oil improves gut health by helping destroy harmful bacteria and troublesome yeasts that live in the gut such as candida. Because coconut oil is so easy to digest, it aids the gallbladder and pancreas as well.

Because coconut oil is composed of smaller sized fat molecules, it is easily absorbed into the skin, making it an excellent moisturizer and sunscreen for skin. The fatty acids in coconut oil help to reduce inflammation reducing skin breakouts, dermatitis, and helping to heal wounds.

Coconut oil has a medium smoke point of about 350 degrees, making it a decent option for cooking and baking. It is one of the best options to use for cooking oil, due to its highly stable nature under heat. This makes far less inflammatory, especially compared to processed seed oils such as soybean oil, cottonseed oil, sunflower oil, corn oil and canola oil.

Like olive oil and avocado oil, coconut oil should be purchased as “extra virgin”, unrefined, organic coconut oil, so you know it is not heat or chemically extracted and that retains all of its beneficial health qualities.

Most unrefined coconut oil does have a mild coconut flavor and odor, and can sometimes interfere with your cooking flavors.

Some people with nut allergies may react to coconut oil, as it is considered a nut.

Bottom line: Coconut oil is a very healthy option for cooking, and has a wide variety of health benefits. However, it can cause allergic reactions in some people and virgin coconut oil will impart a slight flavor and coconut scent to foods cooked in it.

Now, the winners–extra virgin olive oil, avocado oil, and coconut oil—all good for us. All three oils are very healthy and have many health benefits. It basically comes down to personal taste and the recipe.

Avocado oil is one of the best for cooking since it has the highest smoke point and a neutral taste. Extra virgin olive oil is best as a finishing oil for salads, breads, and other dishes to add flavor. And coconut oil is great for baking, or for adding to drinks and smoothies for extra long-lasting energy and brain fuel.

If you are still unsure which oil is the healthiest to cook with, or to use in general, our friends over at Ava Jane’s Kitchen have a message for you:

Imagine this.

You get ready to make dinner…

You buy quality ingredients…

And then, you make this sinister mistake that actually negates every single nutrient in the food you’re cooking.

What is it?

I’m talking about the type of oil you’re using!

Sure, most people know to avoid vegetable oils…

Yet even if you switch to olive oil… you’re still not off the hook.

A Forbes article reports that over 70% of olive oil sold in the US right now is fake.

So if you’re constantly tired… having the “3PM crash” all the time… or simply feeling bloated every time you eat…

Your olive oil might be to blame!

(===> And click here to get a safer and healthier alternative.)

So, what about coconut oil?

Well, according to Harvard professor Karin Michels, it’s “pure poison”.

Why?

It’s extremely high in saturated fat (the type of dangerous fat found in McDonald’s burgers and other fast foods)…

It builds up bad cholesterol in your blood vessels like a clog in a drain…

And that causes a sluggish blood flow that can eventually lead to serious health problems.

Now, if olive oil and coconut oil are out of the window…

What’s the best oil to cook with?

Well, over 5,733 health-conscious folks across America have ditched their olive oil and coconut oil for this lush green oil.

This oil is flavorful, aromatic, and absolutely delicious.

===> Click here to find the BEST cooking oil to use.

References
https://www.healthcastle.com/nutrition-faceoff-coconut-oil-vs-olive-oil/
https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-coconut-oil#TOC_TITLE_HDR_5
https://www.marksdailyapple.com/guide-to-olive-oil/
https://www.marksdailyapple.com/avocado-oil-benefits-skin-hair-cooking/
https://www.marksdailyapple.com/10-reasons-you-should-be-eating-more-monounsaturated-fat/
https://www.healthline.com/nutrition/monounsaturated-fats
https://honebodymind.net/how-to-buy-real-avocado-oil-avoid-fake-avocado-oil
https://www.healthline.com/nutrition/avocado-oil-vs-olive-oil#olive-oil
https://foodrevolution.org/blog/food-fraud-olive-oil-and-avocado-oil/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600360/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600360/#B3-molecules-24-02172
https://medlineplus.gov/ency/patientinstructions/000785.htm
https://www.simplyrecipes.com/your-guide-to-avocado-oil-5196580
https://www.epicurious.com/ingredients/seven-ways-to-tell-the-difference-between-real-and-fake-olive-oil-article

The post Olive Oil vs. Avocado Oil vs. Coconut Oil appeared first on thenutritionwatchdog.com.

Today’s blog is republished from my friends at PaleoHacks, a leading publisher of daily health tips that I personally read every day.

By Deanna Dorman, PaleoHacks.com

In the Paleo community there has been a lot of buzz about “Bulletproof Coffee” and the almost magical amounts of energy it can provide. But is it really all it’s cracked up to be? Read on to decide for yourself!

What is Bulletproof Coffee?

Bulletproof Coffee (BPC) is a mixture of high-quality coffee, grass-fed butter, and medium-chain triglyceride (MCT) oil, blended together in a high-speed blender to emulsify the oils and create a foamy coffee that has been said to provide energy all day long and help you burn fat.

This may sound a little weird, but putting butter in coffee is not that crazy in other parts of the world. The Ethiopians have been enjoying butter in their coffee for centuries, and in Tibet, yak butter tea, or Tibetan Tea, is a favorite traditional drink. (1)

Why is Bulletproof Coffee so Popular?

Proponents of Bulletproof Coffee claim it improves energy, mood, productivity and overall health. They say it’s satisfying and kills hunger much more than regular old coffee.

“Bulletproof Coffee is a great way to get healthy fats first thing in the morning,” says Kerry Bajaj, a Be Well Health Coach at Eleven Eleven Wellness Center in New York City. Having healthy fats first thing in the morning will signal to your body to burn fat for energy during the day. Starting the day with healthy fats also provides energy, is good for cognitive function, and can support your hormonal system. (2)

BPC is also a great way to get calories and rev up your metabolism in the morning if you are someone who doesn’t normally have breakfast. The caffeine and blend of fats may also give you a boost of energy that will last for hours, and BPC drinkers also claim that they don’t get jittery from BPC as some do from normal coffee. This may be because the digestion of fats slows down the absorption of the caffeine.

The fats in BPC are some of the healthiest fats our bodies need, and the fats that most Americans are missing from their diet. Butter from grass-fed cows has long been known to be healthier than conventionally-raised livestock because grass-fed cows supply the proper ratios of omega-3s and omega-6 fatty acids.

Medium chain triglycerides also add to the allure of BPC. MTCs are a special type of fat that is absorbed into our bloodstream and is then sent straight to the liver to be used as energy, instead of being digested, absorbed, and then stored in our cells. MTCs have been linked to helping improve body composition, helping the body burn more calories than other sources of fat, and even helping to regulate cholesterol levels.

But is Bulletproof Coffee Really a Magical Drink that Will Help You Reach Your Health and Fitness Goals?

With all the information about the benefits out there about BPC, there is just as much debate as to how beneficial it really can be. Some experts claim that even with the health benefits of BPC, there are just as many downfalls. So, let’s look some other aspects of the story.

Let’s start with coffee.

Is it good for you, or bad for you? There is a lot of conflicting research about coffee. Most has more to do with how much coffee is actually being consumed than coffee itself, though.

Coffee’s Benefits

Normal coffee consumption, ranging from 1 to 3 cups per day, has been consistently associated with a lower risk of:

• Diabetes
• Alzheimer’s
• Parkinson’s
• Many types of cancers, including breast, prostate, colon, and liver cancers
• Coffee and caffeine are also widely recognized performance and brain boosters.

Coffee’s Disadvantages

The problem with coffee is when we begin to drink too much of it, usually more than 3 cups a day.

Too much coffee consumption is also associated with:

• Higher risk of miscarriage
• Disrupted sleep
• Worsened PMS symptoms
• Increased blood pressure, even in people without hypertension

So, as long as you keep your coffee consumption within a healthy dose, there are clear benefits. That’s a win for BPC drinkers. (3)

Now, Let’s Look at CaloriesThis is where things can get a little trickier. Even with the benefits of the healthy fats in BPC, there are still drawbacks from having too much fat and calories.

So, not surprisingly, when you add butter and MCTs to your coffee, you increase calories. The suggested recipe for 2 cups (470 ml) of coffee, 2 tablespoons (28 grams) of grass-fed, unsalted butter, and 1–2 tablespoons (15–30 ml) of MCT oil will total around 450 calories, and 52 grams of fat. Quantities of the butter and MCT oil however can be reduced depending on the desired caloric intake, while still providing the health benefits.

As far as fat content goes, we know that a moderate amount of saturated fat  has many benefits, but that doesn’t mean having an entire day’s worth, or more, in one sitting is the best option for most people, especially those looking to lose weight.

If you treat BPC as a “meal replacement” or a “mini-meal” — in other words, if you actually drink this instead of eating breakfast — those extra calories aren’t anything you’ll have to worry about.

BUT, keep in mind: You may want to lower your fat intake at other meals, and make sure you eat a lot more protein, fruits, and vegetables to balance out your nutrients for the rest of the day. (4)

What about Medium-Chain Triglyceride Oil?

MCT oil is manufactured by machine to separate the medium chain fatty acids from the rest of the oil (usually a combination of coconut oil and palm kernel oil). The fatty acids are extracted through an industrial process of “fractionation”.

With the benefits of MCTs, it’s no wonder why people would love to get a good dose of it. But are there better ways to get MCTs? Coconut oil is the richest form of natural MCTs, coming in at about 15% of its total fat. Obviously MCT oil is much more concentrated, but that doesn’t necessarily mean it “healthier”.

Coconut oil, and other food sources of MCTs, also have benefits above and beyond their MCT content, such as the antimicrobial properties found in coconut oil.

So it’s really up to the consumer. Some people feel better about getting their nutrition from whole foods, rather than supplements. There’s no right answer here, it’s about what works best for you. (5)

The Best Way to Enjoy Bulletproof Coffee

If you feel that BPC is something you do want to include in your daily routine, or even if you want to try it out, here are some tips to keep things as healthy as possible.

• Keep it under 3 cups a day to enjoy all the benefits of drinking coffee, and avoid the downfalls.
• Treat BPC as a “meal replacement” and not just a drink alongside your breakfast.
• Eat a variety of nutrient-rich foods and protein in your other meals throughout the day.
• Consider adding a smaller amount of butter and MCT to lower the overall calories and fat content.
• When first starting BPC, start with less fat and ease into it slowly — as a rapid increase in fats can sometimes cause stomach issues. You may find yourself running to the bathroom quickly if you start off too strong.

Bulletproof Coffee Recipe

Makes 1 serving

• Brew 1 cup high quality, organic coffee
• 1-2 tablespoons MCT oil
• 1-2 tablespoons grass-fed, unsalted butter (like Kerry Gold butter)

Directions:

Combine all three ingredients in a high-speed blender for about 20 seconds, until the drink takes on a frothy, foamy consistency. Enjoy!

If Bulletproof Coffee doesn’t seem like quite your thing, you can always dress up your coffee with a little Vanilla Hazelnut Coffee Creamer instead!

— Casey Thaler
(The original article source is here)

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The post What’s the Deal with Bulletproof Coffee? appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Several years ago, when I was racing my bike in the hot, humid St. Louis summers, I was looking for an effective electrolyte replacement drink. Those temps in the high nineties combined with super high humidity would certainly make you lose lots of fluids and electrolytes.

Being a health fanatic, there was no way I was going to resort to drinking those corn syrup sweetened, artificially colored and flavored “Sports drinks”. No way!

What I did discover was coconut water. Totally natural and full of thirst-quenching electrolytes. The perfect drink.

Coconut water—not to be confused with high fat coconut milk—is 95% water. Coconut water comes from the liquid from the young, green coconuts.

Even though coconut water only recently exploded in popularity here in the US, it’s been consumed for years in the tropical areas where it grows, around the world. In traditional natural medicine, coconut is believed to help treat dehydration, digestion, and other health matters.

1. Natural Electrolyte Replacement Drink

Coconut water contains a lot of potassium, some magnesium, and a small amount of sodium. And it’s low in calories and sugar. Compared to typical sports drinks, coconut water has fewer calories, no added sugars, less sodium, and higher amounts of potassium.

Coconut water contains more the 10 times the potassium as most sports drinks. Potassium is a vital mineral that helps maintain the proper balance of fluids in the body and help the heart pump blood. When you sweat, one of the electrolytes lost in your sweat is potassium, so it’s important to replace this as soon as possible.

Potassium also helps to balance our sodium levels and while we lose sodium in our sweat as well, consuming potassium helps to balance out these levels, and even help to lower blood pressure. Potassium helps to prevent muscle cramps during and after a hard workout.

Coconut water also contains small amounts of magnesium which helps to aid the muscles, helps with energy production, and prevent muscle cramping and spasms. While coconut water contains more calcium and magnesium than most other sports drinks, it does not contain large quantities. Coconut water contains less than 5 percent of your recommended amount of both calcium and magnesium.

If you are a serious athlete, coconut water may be a little too low in sodium, especially if you are exercising over an hour in the heat. But for light recreation and a refreshing drink coconut water may be just what you need to rehydrate.

2. Improves Heart Health and Blood Pressure

Drinking coconut water may help reduce heart disease risk and cholesterol. In a study from 2008, researchers fed test subjects a diet rich in fat and cholesterol. One group also was fed high doses of coconut water. After 45 days, the coconut water group had lower cholesterol and triglyceride levels, similar to the effects of taking a statin drug.

Another study shows that coconut water is beneficial to lower blood pressure, most likely due to the blood-pressure lowering effects of the potassium in the coconut water.

Potassium, one of the electrolytes in coconut water, can help lower blood pressure, according to American Heart Association. The AHA states that potassium-rich foods help lower blood pressure because the electrolyte reduces the impact of sodium, which can raise blood pressure.

Another study on coconut water and blood pressure, published in the West Indian Medical Journal, found that 71 percent of those who drank coconut water for two weeks experienced a significant decrease in their systolic blood pressure (top number), as compared to those who only drank bottled water. Additionally, 29 percent had a significant decrease in their mean diastolic blood pressure (lower number).

3. Kidney Stone Prevention

One of the best ways to help prevent kidney stones is to drink plenty of fluids—especially plain water. However, two small studies show that drinking coconut water may be the best fluid to help prevent kidney stones.

Kidney stones can be created in the body by a variety of substances and there are four types: calcium oxalate, uric acid, struvite, and cystine. Some people are more susceptible to kidney stone formation than others.

In a 2013 study in rats with kidney stones, coconut water prevented the crystals from adhering to the kidneys and the resto of the urinary tract. It also reduced the number of crystals formed in the urine.

Another small study from 2018 found that coconut water flushes the kidneys, which also helped the body clear potassium, chloride, and citrate in individuals, thus helping prevent kidney stone formation.

4. Helps Manage Diabetes

Coconut water, which is very low in natural sugars, can also help to lower blood sugar levels and lower other biomarkers of diabetes including HbA1c.

In this study from 2015, diabetic subjects treated with coconut water maintained better blood sugar levels than the control group. The same study also found that coconut water lowered levels of hemoglobin A1c, the long-germ marker for blood sugar). Another study from 2021 also found similar results lowering blood sugar.

Another added benefit of coconut water for diabetics is that it’s a decent source of magnesium which helps to increase insulin sensitivity and decrease blood sugar.

Do keep in mind however, coconut water does contain some carbohydrates and calories, so beware about drinking too much of it.

One interesting natural ingredient of coconut water is L-arginine (a precursor to nitric oxide) known for its antidiabetic and antithrombotic effects.

5. Full of Antioxidants

Coconut water also has a good share of antioxidants that help to fight free radicals which cause damage to our DNA. Free radicals can come from environmental toxins in the air or water, chemicals in processed foods or even from hard exercise.

When your body has an overload of free radicals, you can be at a higher risk for other chronic degenerative diseases like heart disease, cancer, diabetes and Alzheimer’s and more.

Research on animals has shown that coconut water contains important antioxidants that may help modify free radicals so they no longer cause oxidative stress or harm to health.

In one 2012 study, insulin-resistant rats consuming a high fructose diet were treated with coconut water. Free radical activity decreased, as did blood pressure, triglycerides and insulin levels

While these studies are interesting, it’s important to note these studies used animals as test subjects, so results on humans need further studies.

6. Reduces Stress and Tension

Some of the electrolytes in coconut water, especially the triad, potassium, calcium and magnesium, can help reduce stress and muscle tension.

So many people are often short of these critical minerals in their diets. Calcium, magnesium and potassium actually work together to maintain bone health, muscle health, and our heart.

While magnesium gets called the “relaxation” mineral, it has over 300 functions in the body. One of its primary functions is in the parasympathetic nervous system, the part of the nervous system that helps us relax. It also helps with better sleep, and contributes to the creation of serotonin, our “happy hormone.”

7. 100% Natural, Low in Sugar, Low in Calories

Natural coconut water is low in sugar and low in calories, making it a great drink, especially for replacing electrolytes and quenching your thirst. And it’s 100% natural with no added chemicals, coloring, etc.

Coconut water—with no additional sugar added, is only about 10gms of sugar, and 60 calories per serving. Beware though, many coconut waters come in a tall can that contains 2 servings, making that a 120 calorie drink. While that is still less than many sports drinks or sodas, those calories can add up quickly.

Funny story of my own—when coconut water hit the store shelves, I was a big fan. Riding my bike in the sweltering summers of St. Louis, Missouri, I needed a good electrolyte replacement and coconut water fit the bill. Before I knew it, I was drinking about 3 of those big cans a day. I was hydrated! I also noticed after about a month of chugging the coconut water, my clothes were a bit tight. I had gained weight. Thinking through my recent diet, I thought, “I haven’t been eating any more than usual, so why would I be gaining weight?” Then it dawned on me and I grabbed a can of coconut water to check out the calories I was guzzling a day. About 360 extra calories or so…so yes, too much coconut water can be fattening. Go easy on this stuff.

Best Coconut Juices to Buy

The very best kind of coconut water or coconut juice to consume is fresh from a young, green coconut. And you’ll know exactly what’s in it. Nothing but pure coconut water. However, fresh coconuts may be harder to find and purchase and may have to be shipped for miles and miles if you don’t live in a tropical area.

The next best choice would be cold-pressed coconut water which is not super processed. Other coconut waters are usually pasteurized, which kills off many of the beneficial enzymes, vitamins, minerals and nutrients. When coconut water does not need to be refrigerated, you can bet it’s probably pasteurized to prevent it from spoiling.

Many companies add sugar, fruit juices or other ‘flavorings’ to the coconut water, but this only adds sugar and calories and should be avoided. The primary ingredient in coconut water should be 100% coconut water or coconut juice, which is the same thing.

Coconut water is delicious in smoothies, diluted with water or sparkling water or with a squeeze of lemon or lime added to it.

References
https://www.healthline.com/nutrition/coconut-water-benefits#2.-May-have-antioxidant-properties
https://www.medicalnewstoday.com/articles/318394#Potassium
https://parade.com/1215657/kaitlin-vogel/coconut-water-health-benefits/
https://draxe.com/nutrition/is-coconut-water-good-for-you/
https://www.kidney.org/atoz/content/kidneystones
https://foodfacts.mercola.com/coconut-water.html
https://www.livestrong.com/article/465036-coconut-water-blood-pressure/
https://www.forbes.com/sites/robertglatter/2012/08/31/the-truth-behind-the-coconut-water-craze/?sh=67544d9a1f8c
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/coconut-water/faq-20207812

The post Coconut Water: 7 Legitimate Reasons it’s Good for Your Health appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Sorry vegans and veggie-burger lovers, you’re not going to like this. I believe hamburgers are the perfect food. I mean hamburgers from REAL, red meat from grass-grazed cattle raised sustainably.

Why is hamburger the perfect food? Let’s talk beef first.

Beef gets slammed as the “red meat” that is often considered unhealthy. But much depends on the source of the beef that determines whether it is ‘healthy’ or ‘unhealthy’. We will get into the grass fed vs. conventionally-raised meat in a bit.

Why is beef so perfect?

Beef contains “heme” iron which is much more easily assimilated in the body, than iron that comes from plants. Heme iron is a form of iron that humans can absorb very efficiently, and it also helps the body absorb non-heme iron from plant-based foods. One study even found meat as being more effective than iron tablets at maintaining iron levels in women during exercise.

Beef also contains zinc, selenium, choline (vital for liver health), vitamin B12 (only available from animal sources), and vitamin B6, along with vitamins A and E.

Meat is not just high in protein. It is also a source of many nutrients that are simply not available in plants. Meat provides vitamin B12 (only available from animal sources), a highly absorbable type of iron, essential amino acids, zinc, selenium, omega 3 fatty acids, EPA, DHA, vitamin D, and vitamin K2–none of which are found in plant foods.

Now, let’s discuss grass fed beef vs conventional beef. Conventionally raised cattle are finished on a diet of corn, kept in crowded, filthy pens and are generally in poor health. Their diet of grain makes them high in inflammatory omega 6 fats and low in healthier omega 3 fats. Conventional cattle are often pumped full of antibiotics and steroid hormones which are known to help them pack on the weight quickly. Overall, conventional beef is a far different animal than grass fed beef and can hardly be compared.

Grass fed and grass finished beef are raised in their natural environment, eating their natural diet. This means they have far fewer health problems and do not need hormones or antibiotics to fight disease or make them gain weight. They are raised in sunlight and natural pastures making their environment far healthier and far less stressful.

Grass fed beef has a different fat profile than conventional beef. Grass fed beef can have up to 5X the amount of omega 3 fatty acids as conventionally-raised beef. Omega 3 fatty acids lower inflammation, and have been found to help prevent heart disease, strokes, autoimmune diseases such as lupus, eczema, and rheumatoid arthritis. Omega 3 fats also help prevent Alzheimer’s, depression and anxiety, as well as ADHD.

Grass fed meat has lower levels of saturated fat compared to grain fed beef and it contains a very important type of fat called “conjugated linoleic acid”. CLA is a potent cancer fighting compound. CLA has slowed the growth of an unusually wide variety of tumors, including cancers of the skin, breast, prostate, and colon.

Grass fed cattle contain three to five times more CLA than conventionally-raised meat. In a Finnish study, women who had higher levels of CLA in their diets had a 60% lower risk of breast cancer than women who had low levels of CLA.

Grass fed beef contains more antioxidants, pound for pound than conventionally-raised meat.

Beef contains all the amino acids your body needs to synthesize protein. It’s a very high quality source of protein. Body builders and weekend warriors alike eating plenty of beef find they easily build muscle and lower their risk of injury. Beef also contains beta-alanine, an amino acid that helps create carnosine. Carnosine is vital to the muscle power and increases your ability to perform high intensity exercise.

Eating more protein—not less—is essential not only to good health, but also in keeping blood sugar low and preventing diabetes and obesity. Meat is one of the highest quality sources of protein.

So that brings us to burgers. The ubiquitous burger. They are certainly not all the same.

And that leads me to my controversial statement: “Burgers are the most perfect food.”

Let’s discuss…

We all know burgers can be delicious. They are incredibly adaptable. And ground beef can be one of the most economical cuts of meat—even grass fed ground beef.

Burgers are great plain, but they can become a masterpiece of your culinary skills and creativity, depending on what you add—or subtract—from them.

First of all, I’d recommend you ditch the doughy bun. Grains are inflammatory and not Paleo, although you can find grain-free buns. Even better, eat your burger with a lettuce wrap for a bun—or try a collard green wrap for some extra nutrition—just blanch first to make the collards easier and more tender.

You can also drastically boost the nutrition power of your beef by adding in some liver, beef heart or kidney. Chop in the food processor and mix in your ground beef and you won’t even taste it—you’ll just get all the massive health benefits.

Use healthy condiments. Some delicious avocado mayo, sugar free catsup, whole ground mustard, jalapenos, avocado, sliced sweet onion, sautéed mushrooms, and a fresh, ripe, juicy sliced tomato are great ways to up your burger game. Pile on those fun toppings. Don’t forget fun toppings like sauerkraut, kimchi, coleslaw or baby greens.

The sky’s the limit! High quality burger toppings make for a higher quality burger.

And last but not least, don’t forget the bacon, a good quality grass fed cheese, or even an egg for some extra protein.

You can create a different burger theme every night of the week! Enjoy that delicious, perfect, juicy grass fed burger!

References
https://www.webmd.com/diet/grass-fed-beef-good-for-you#3
https://www.marksdailyapple.com/healthier-burger/
https://www.leanandtenderbeef.com/Blog/10-Surprising-Health-Benefits-of-Grass-Fed-Beef/
https://sustainabledish.com/meat-is-magnificent/
https://grasslandbeef.com/?placement=&network=g&loc_physical_ms=9028818&store_code=&device_model=&loc_interest_ms=&albert_targetid=kwd-17111085630&albert_campaignid=2037231091&product_country=&feeditemid=&device=c&albert_keyword=us%20wellness%20meats&merchant_id=&product_id=&albert_category=&matchtype=e&product_partition_id=&product_channel=&albert_creativeid=414874517196&product_language=&albert_agid=70065469337&gclid=Cj0KCQjw5auGBhDEARIsAFyNm9HCaAPzk-RAkIfOp1OJOJCcA3AtYXzuU47izQPDXV3b8hkQ1tsSArYaAnn5EALw_wcB

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By: Mike Geary
Environmental Scientist, Hydrogeologist, and Nutritionist – co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

I’ve been receiving a lot of questions lately about differences in nutrition between various meats such as beef, chicken, and pork, as well as questions about my assertions that vegetable oils and excess omega-6 fats in general (mostly from linoleic acid omega-6) are actually WORSE than even sugar for us.

So in today’s article, I’m just going to dive into the dramatic differences between the nutritional aspects of beef vs chicken vs pork, and also which one is the best from an environmental perspective. I also plan to get a full article on the topic of the dangers of vegetable oils coming soon.

Ok, so first let’s look quickly at both the nutritional and environmental differences between the 3 most popular meats that most people eat, which are chicken, pork, and beef.

I’m going to show you why BEEF is actually significantly more nutritionally healthy for us (AND environmentally healthy and sustainable too) than any type of chicken or pork.

First of all, the vast majority of chicken and pork in the US are raised in indoor operations where the animals never see any sunlight or fresh air, and are fed a diet that is usually 100% grains and soy. Because of this 100% grain and soy diet that chickens and pigs are fed in the US, the omega-6 linoleic acid content of chicken and pork is extremely high at around 18-20%

(Note: that you DON’T want more omega-6, as most Americans already get about 8-10x too much, and excessive omega-6 is one of the main causes of most degenerative diseases like heart disease, diabetes, and is even a main contributor to the cancer process and Alzheimer’s too).

Compare that omega-6 % in chicken and pork to even the worst feedlot finished beef, which is only about 2-3% omega-6 linoleic acid. This is a huge WIN for beef, and shows that chicken and pork contain about 7-10x more inflammatory omega-6 than beef. So when it comes to fat profiles, beef wins big time! And it’s not just solely about omega-6 being bad…

Beef fat is also one of the richest sources of a particular healthy saturated fat called stearic acid, which studies show reduces your appetite (provides a strong satiety signal so you automatically eat less calories), while also having a direct relationship to losing abdominal fat… In fact, one study on rats showed that the rats that ate more omega-6 fats GAINED body fat, whereas the rats that ate a lot of stearic acid (which is high in beef) actually LOST a significant amount of abdominal fat.

This doesn’t surprise me at all, as I personally have noticed that during time periods when I eat a lot of beef consistently (1 to 2 lbs of beef per day), I get significantly leaner in the abdominal area with a more visible six pack in the lower abs area.

Another win for beef is that it is estimated to have approximately 25-30% more nutrient density (vitamins and minerals) than chicken or pork, mostly due to the healthier feed that cattle get for most of their lives compared to the 100% grain and soy based diets that chickens and pigs get for most of their lives.

In addition, ALL cattle raised for meat live their entire lives OUTDOORS in fresh air and sunshine, and ALL cattle are grazed on pasture for about 80-85% of their lives, even if they’re finished on an outdoor feedlot for the last few months of their lives. Again, chickens and pigs generally spend their entire lives in US factory farms indoors, but this does NOT happen in the cattle industry for beef production.

Check out the book Defending Beef, written by a vegetarian turned rancher if you want to truly understand the reality of the cattle industry and how superior it is both nutritionally and environmentally compared to the chicken and pork industry.

And while grass-finished beef is better in my opinion for both environmental reasons and slightly more nutrient density than feedlot finished beef, if you had to make the best decision at the grocery store, and can’t afford grass-finished beef (or can’t find it near you and don’t want to order online), then any form of conventional beef is still superior to chicken and pork both nutritionally and environmentally.

Also, I think I need to clarify what happens with “feedlot finishing” for beef when you choose conventional beef vs grass-finished beef… For one, in conventional beef, the finishing feedlots are OUTDOORS, so cattle are getting fresh air and sunshine (unlike what happens in indoor factory farms with chickens and pork)… Not only that, but while chickens and pigs are fed 100% grains and soy, even grain-finished cattle are only fed a ration of approximately 40-50% grains in most cases, while the rest of their feed in a feedlot may be materials such as hay, alfalfa, crop residues, and other inedible plant materials that humans can’t eat, but cattle miraculously turn into nutrient-dense calories for us through their fermentation process with their multiple chambered stomachs.

So although grain-finished feedlot beef is inferior both environmentally and nutritionally to grass-finished beef, it’s still better than most chicken and pork.

Note that all of the benefits of beef that I’ve mentioned in this article also apply to any other “ruminant” red meat, such as bison, elk, yak, deer, lamb, etc. It should also be noted that most ruminant animals (red meat) are raised on land that cannot be used for crops anyway, because either the land is too steep, dry, rocky, etc. So cattle produce incredibly nutritious food for humans on mostly land that couldn’t be used for crops anyway.

Also, from an environmental standpoint, rotational grazing of beef, bison, and lamb is THE #1 most environmentally sustainable and beneficial form of farming there is… period! What most vegans don’t understand is that most plant farming is actually quite destructive to soil, groundwater, surface water, and ecosystems. Think about those thousands of acres of corn, soy and wheat fields (or any grains or bean fields for that matter)… all of that plant-based monocropping is essentially DEAD ecosystems, where not only are birds, rodents, and other wildlife harmed or pushed out of the area, but even the soil bacteria and fungi are significantly harmed from plowing, pesticides, herbicides, and other common aspects of plant-based farming.

And it’s not just the growing of grains and beans that are destructive to the environment and ecosystems… Other examples of destructive plant-based farming would be tropical fruits where in many cases rainforests were destroyed to grow those tropical fruits. Or how crops like almonds and rice are the biggest water hogs of any type of agriculture. Or how rice is one of the biggest producers of methane in all of agriculture. Or how avocado farms have destroyed ecosystems in Mexico.

The examples of destructive plant-based agriculture could go on and on, yet vegans conveniently forget about all of that, and try to blame all of the worlds problems on meat. And as you can see in this article (at least in the case of beef, bison, lamb, and other red meat), I contend that grass fed RED meat is actually the #1 most environmentally friendly and sustainable type of agriculture there is, significantly more sustainable than almost any type of plant-based agriculture.

With the rotational grazing of cattle, bison, sheep and other ruminant animals, grassland ecosystems are preserved, soil is protected from erosion, groundwater and surface water is protected, and ecological diversity remains high in areas that are grazed by cattle and other ruminants. And proper rotational grazing also sequesters a massive amount of carbon from the atmosphere and stores it in the soil, making grass-fed RED meat one of the best solutions for climate change as we move forward.

In fact, grass-fed beef is generally carbon negative in most cases, even after factoring in the methane produced by cattle, making cattle, bison and sheep the #1 most important type of agriculture for reducing carbon in our atmosphere. I know this isn’t what you hear in the media and in vegan propaganda documentaries, but that’s because vegan film makers and activists aren’t soil scientists and generally have no environmental education whatsoever.

This is a nuanced science of why cattle and bison are so beneficial for carbon capture in the soil, and I may expand on the detailed science of this topic in future emails, but it basically has to do with the way that ruminant animals interact with grasses (improving the growth and decay cycles of grasslands), root shedding, and also bacteria and fungi in the soil creating stable soil carbon that was pulled from the atmosphere.

In fact, one glowing example of a nearly perfect farm is White Oak Pastures in Georgia on 3200 acres, which has proven through soil analysis to have increased soil carbon 10x in the last 20 years (from 0.5% soil carbon 20 years ago, up to 5% soil carbon currently), all due to the magic of rotational grazing of animals on grasses. There are other incredible farms like this too that are sequestering massive amounts of carbon from the atmosphere and putting that carbon into soil, all while protecting soil and water supplies, and providing healthier food… a couple other great examples are Polyface farms in Virginia, Belcampo farms in CA, Roam Ranch in TX, and lots more. Another great source of grass-finished meats is US Wellness meats, and I personally order from them frequently and love their meats!

Another aspect that is rarely talked about is the importance of bees. As you’ve probably heard, bees are dying at unprecedented rates across the world in recent years, and the biggest destroyer of bee populations is plant-based monocrop agriculture, which destroys diversity in an area, while also using harmful pesticides that poison the bees. In terms of diversity, think about the millions of acres of corn, soy, wheat, oats, canola, etc with zero diversity, as opposed to the hundreds of species of flowering plants in a diverse pasture ecosystem where cattle, bison and/or sheep are grazing. This is yet another reason why supporting veganism and plant-based foods only harms our ecosystems and environment even more, while supporting grass-fed meats actually improves our ecosystems and environment. Once again, vegans are doing MORE HARM to the environment without even realizing it. I understand they think they’re doing the right thing (and I admire the fact they want to do the right thing), but a lack of true scientific education about ecosystems and soil science leads vegans and vegetarians to inadvertently do more harm to our environment and ecosystems by supporting plant-based industrial monocropping which devastates our soil, water supplies, and yes, our bees too.

If you want to be TRULY healthy, while also protecting our environment, grass-fed red meat from beef, bison, lamb, etc. are THE healthiest foods we can eat for both us and the planet! If you want to dig into this topic more, please grab a copy of my friend Diana Rodgers book Sacred Cow, which does an incredible job at explaining why well raised red meat can actually save your health and the planet.

Another fantastic book that explains in detail why we NEED well-raised grass-fed meat to save our environment and sequester carbon from the atmosphere into soil as a solution to climate change is called Cows Save the Planet by Judith D Schwartz.

In addition, I’d highly recommend my friend Paul Saladino’s book, The Carnivore Code, which is fantastic, and explains all of profound health benefits and environmental benefits of eating a largely meat-based diet, and minimizing plant toxins that can be triggering autoimmunity, poor digestion, and many other health problems.

Although I described the differences between chicken, pork, and beef in this article, we also have an in-depth article on our blog here about chicken vs beef that you can read in more detail too.

Here are a few more articles on these related topics…

1. If you eat vegan, here’s how you could be destroying your digestive health

2. Why Vegans actually harm the environment MORE than grass-fed meat eaters (most vegans don’t understand this aspect)

3. Why vegetarians and vegans can AGE faster (controversial, but true)

4. Fake meat vs Real meat (don’t be scammed by all these fake meats that are just complete junk food)

Also, please SHARE this article to any of your friends and family that would enjoy this little rant today, or gain benefit from it, and the articles I linked to as well. It very well could SAVE someone’s health all while improving our environment!

The post Pork vs Beef vs Chicken: Why BEEF Wins by a Landslide over Chicken and Pork for Health Benefits and Environmental Benefits appeared first on thenutritionwatchdog.com.

Today’s blog is republished from my friends at TheAlternativeDaily, a leading publisher of daily alternative health tips that I personally read every day…

If you suffer from frequent urination at night — also called nocturia — chances are you’re probably not getting enough restful sleep, leaving you cranky and frustrated with your body. Here’s how to get your overactive bladder under control, naturally.

What is nocturia?

If you find yourself getting up more than once during the six to eight hour period when you should be sleeping, you’re not alone. Approximately one in three adults over the age of 30 have nocturia (an excessive need to urinate at night), says the Urology Care Foundation. It could be the case that your body is making too much urine, your bladder can’t hold it for long periods of time or it’s a bit of both.

According to researchers, nocturia has a significant impact on people’s overall health and wellbeing. It contributes to fatigue, memory issues, depression and anxiety, higher risk of heart disease, gastrointestinal distress and increased risk of falls. Sleep is tied to everything — and without it, our bodies suffer.

What causes nocturia?

There are several lifestyle choices, health conditions and medications that affect the presence of nocturia. One of the most common is aging. That’s because the older we get, the less our bodies produce the hormone that tells our kidneys to take it easy while we’re resting. In addition, with age, the bladder becomes less elastic, so it can’t hold onto as much urine as it used to be able to. The result? Frequent trips to the restroom in the middle of the night.

In older men, an enlarged prostate could be the culprit behind nocturia. This occurs because the bladder is unable to empty out completely, leading to more trips to the toilet round-the-clock. In women, those who have had children may have weaker muscles if they haven’t worked on their pelvic floor muscles. Additionally, women who have gone through menopause experience reduced estrogen production, which can impact the urinary tract.

More causes for nocturia

If you think you might have a serious medical condition, make an appointment with your doctor today. Here are some other common reasons for frequent urination at night:

• Heart issues
• Diabetes
• Liver failure
• Alzheimer’s
• Parkinson’s
• Overactive bladder
• Prostate tumor
• Interstitial cystitis
• Pregnancy
• Obesity

Keep a diary by your bed and record how often you’re going to the restroom, so you can report back to your doctor. You can also use the BladderTrakHer web app and log every trip to the toilet. In the meantime, here are some ways to handle nocturia:

Drink less before bed

Are you having several cups of tea before bed? Drinking a few too many glasses of wine in your PJs? Before anything else, try modifying the amount of liquid you drink before bedtime to see if this can effectively reduce nighttime urination. You may find immediate relief! Also make sure to avoid caffeine in the afternoon or alcohol in the late evening, since both interfere with your natural urination cycle.

With all of that said, it’s important not to reduce your overall fluid intake too much. It may seem like this is an easy way to stop peeing at night, but it could have adverse health effects, like a urinary tract infection. Speaking of which…

Check in with your urinary tract

When you have the early symptoms of a urinary tract infection (UTI), you may feel the urge to “go” more often than normal, especially at night. Before a full-blown infection strikes, stay hydrated every day, adjust your diet to include probiotics and always pee after sex. You might have an infection if your nighttime urination is paired with pain in your stomach, a fever and blood in your urine. If this is the case, see a doctor right away to confirm your diagnosis.

Talk to your doctor about your meds

Many medications have nocturia as a side effect. For example, if you suffer from heart failure, your doctor may have prescribed you a diuretic to get rid of the edema (fluid buildup) in your lower extremities. Unfortunately, you may feel the need to pee more often at night. Talk to your doctor about changing the medication or see if you can take it earlier in the day.

Soothe your sleep disorder

It may not actually be the urge to pee that’s waking you up, but a different problem altogether. Do you have chronic pain? Sleep apnea? Are you feeling anxious or depressed lately? All of these things can interrupt your normal sleep pattern, leaving you awake at strange hours of the night. Talk to a physician you trust about to fix your sleep disorder, naturally. You may find that your peeing problem goes away too.

Eat a handful of raisins

The evidence on this is purely anecdotal, but many nocturia sufferers have reported positive effects from eating a handful of raisins just before bed. To see if this works for you, eat 1/4 cup of raisins (about 30) before you head off to sleep. Try this for several nights in a row to see if it makes a difference. Even if it’s only the placebo effect, at least it works for some people!

Avoid ‘irritating’ foods and drinks

There are several foods and beverages that are known to make bladder irritation even worse. If you’re eating or drinking any of these, stop and see if your nocturia gets better:

• Alcohol
• Chocolate
• Coffee and tea
• Processed foods
• Tomatoes, tomato sauce, salsa
• Hot sauce, chili peppers, wasabi or anything else that’s spicy
• Acidic fruit juices, like orange and grapefruit

Make sure to scan the complete list of foods to avoid from the Cleveland Clinic.

Strengthen your pelvic floor

It’s always a good idea to strengthen your pelvic floor muscles, which support a woman’s uterus, bladder, small intestine and rectum. For a man, strong pelvic floor muscles support the bladder and urethra, helping to combat incontinence and other problems down the line.

So what’s the solution for both men and women? Kegel exercises! Studies have shown that performing kegel exercises on a daily basis can significantly strengthen pelvic floor muscles, which helps to address many of the biggest problems associated with urinary issues.

First, identify the muscle group by interrupting the flow of urine. Hold for five seconds, then resume peeing. Once you’re familiar with the right muscles, lie down on your back in a comfortable spot. Tighten the pelvic floor muscles, holding the contraction for five seconds, then relax for five seconds. Do the exercise four to five times in a row, a few times a week. Be careful not to overextend your bladder and cause further irritation. Within a few weeks, you should have a stronger pelvic floor, especially if you try out this next tip…

Roll out your yoga mat

Among yoga’s numerous benefits are exercises that strengthen the pelvic floor. Get on down to your nearest yoga studio or search for “yoga and pelvic floor” exercises on YouTube. Some of the best asanas for your pelvis are:

• Squat
• Locust pose
• Warrior II pose
• Bridge pose
• Chair pose
• Child’s pose

(The original article source is here)
Hilary Lebow

Before you go, I have another important message for both men and women…

Attention Women: Stop ‘pee leaks’ with this upper body stretch

If you want to stop bladder leakage and tighten your pelvic floor, you’re supposed to do kegels, right? Well…

That’s wrong, but there is an UPPER body stretch that strengthens your pelvic floor and stops ‘pee leaks’…

>> This strange upper body stretch STOPS bladder leakage

Attention Men: try THIS if you have an enlarged SWOLLEN prostate:

Just a handful of doctors knew this until recently:

Every man over 40 suffering from prostate problems has this hidden toxin “leaking” inside their bodies…

And not only does it swell the prostate, giving you the nagging sensation that you have to pee immediately…

But could also lead to other incurable complications!

How to avoid the dangerous “prostate toxin”.

The post Peeing Too Much At Night? Here’s How To Stop appeared first on thenutritionwatchdog.com.

By: Cat Ebeling, RN, MSN-PHN, co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Back when I was growing up in the 60’s and 70’s, there was a new so-called ‘health’ breakthrough that dictated that “saturated fats” should be crossed off the list of foods we should eat. Steaks and hamburgers were bad news, and in order to fight heart disease we were told to avoid all animal fats, or “saturated fats” and only use vegetable oils like Crisco, soybean oil, canola oil, corn oil, sunflower oil, and cottonseed oils.

Everyone started using margarine, made from partially hydrogenated seed oils, and vegetable oil for cooking, frying, baking, etc. And there was Crisco—a baking wonder! I even remember doctors telling patients who had had heart attacks to avoid all saturated fats, red meat, eggs and butter; and eat only chicken and fish, vegetable oils and margarine. Foods and cooking oils that were vegetable-based were advertised as ‘heart-healthy’. Including Crisco.

But now, everything has changed. Many health experts are now discovering that vegetable oils are significantly worse for us than sugar and grains. Vegetable seed oils are considered to be one of the primary root causes of many inflammatory degenerative diseases including heart disease, Alzheimer’s, diabetes and even cancer.

“I wonder how many people who followed the mistaken advice of eating vegetable seed died too early. This dietary change has likely killed millions of people prematurely and still continues to do so because most people just don’t understand this concept, or blindly buy into the mainstream medical paradigm.”

However, there exists a huge disconnect between what nutrition science has found and what official dietary guidelines tell us we should be doing. The nutrition scientists say that vegetable oils, which are a type of omega 6 fatty acids, are extremely toxic because they are connected to many chronic diseases. Meanwhile, the government and the FDA tell us to consumption of these oils are healthy.

Many people–including many health experts–believe that omega 6 fats are considered an ‘essential fat’ and necessary in our diets. The fact is, omega 6 fats, which are polyunsaturated fatty acids—or PUFA’s, are made up primarily of linoleic acid, which is actually very harmful to our health.

Now stay with me here—although it’s a bit involved, the following information is something I highly recommend you read all the way through. Your life and your health are at stake and it’s important to understand this information on vegetable seed oils.

Omega 6 fats have increased in the human diet from only about 2-3 grams a day, a 150 years ago, to over 30-40 grams a day in current times. Omega 6 fats now make up almost 20% of our diets.

This huge increase in omega 6 fats, combined with the toxic end products from these fats, cause damage that many scientists now believe to be one of the primary causes behind the massive increase in chronic disease including obesity, diabetes, heart disease and cancer.

By simply lowering your omega 6 intake to what your great-great grandparents used to eat, you may be able to essentially eliminate most chronic disease that are now prematurely killing us.

We used to mistakenly believe that it was the ratio of omega 6 fats to omega 3 fats (the anti-inflammatory fats found in fish and grass fed meats) that was healthy or unhealthy. It was thought that you could just eat more omega 3 fats to ‘balance’ out the omega 6 fats, but we are now coming to the realization, through scientific research, that it is the total consumption of omega 6 fats—regardless of the ratio—that damages our health.

Much has been discussed about sugar and processed grains being incredibly harmful, but little is actually known about the dangers of processed omega 6 fatty acids in vegetable oils.

Vegetable oils are considered a processed, industrialized seed oil. Vegetable oils are a fairly new addition to our diets, replacing the traditional fats that have been used for hundreds of years such as ghee, butter, olive oil, coconut oil and lard.

How are Industrial Seed Oils Made?

While these vegetable oils are labeled as ‘natural,’ they are most definitely not natural. I invite you to Google the making of industrial seed oils and watch the process for yourself. It’s not an appetizing operation.

Soy, corn, cotton, safflower and rapeseed (for canola oil) plants are grown (mostly GMO and heavily sprayed with pesticides and other chemicals) for vegetable oil. Once the plants are mature, the seeds are harvested from the plants. Next the seeds are heated to extremely high temperatures, oxidizing the unsaturated fatty acids, and creating harmful byproducts. Then the seeds are processed with a petroleum-based chemical solvent such as hexane, which maximizes the oil that can be extracted from the seeds.

More industrial chemicals are added to deodorize the terrible smell that this chemically extracted oil contains. The deodorizing process yields trans fats (yes, the ones that can kill you). Lastly, the oil has even more chemicals added to it to improve the color. All of this very UN-natural processing creates a high calorie, nutrient-poor, inflammatory GMO oil with leftover pesticides, chemical residue, trans fats and oxidized byproducts.

Because the fatty acids in industrial seed oils are so unstable, synthetic antioxidants are added to help prevent oxidation and rancidity. However, these synthetic antioxidants are not healthy either. Synthetic antioxidants such as BHA, BHT, and TBHQ have endocrine-disrupting, carcinogenic, and immune-disrupting effects. And additionally, TBHQ has been found to trigger an IgE (immunoglobulin E) response to some foods, which may promote the development of food allergies.

How is this oil considered ‘healthy’???

The History of Vegetable Oil

Before the turn of the century, two soap makers named William Procter and James Gamble, created a new type of soap from cottonseed oil, which at the time, was considered a toxic waste product that no one wanted. Previous to this, soap was usually made from lard or beef tallow. The breakthrough came when it was discovered that when cottonseed oil was chemically altered and hydrogenated, it became a solid fat that resembled lard (a.k.a. Crisco). A new market for vegetable ‘lard’ was created.

Soybeans became a popular crop in the United States in the 30’s, and soon much of it was made into soybean oil. Canola, corn and safflower oil came soon after. These cooking oils were very popular due to an excellent marketing and advertising campaign.

In the 1940’s, the newly formed America Heart Association received a large donation from Procter & Gamble and then endorsed vegetable oils as a healthier alternative to animal fats. The icing on the cake, however, was when scientist Ancel Keys presented his flawed “lipid hypothesis”, suggesting a link between animal fat, cholesterol and heart disease. Keys of course, pushed vegetable oils as the preferable choice to use, and the medical society and the public soon followed.

As we now know, Keys’ hypothesis was flawed, he cherry-picked the studies he wanted to use, and his ties to the sugar industry helped to further exaggerate his claims against saturated fat. Soon the entire industrialized world was using vegetable oils and demonizing animal fats.

How Are Different Types of Fats Classified?

For the purposes of this discussion, we will be talking primarily about omega 6 fats, linoleic acid, and PUFA’s. All of these are components found in industrial seed vegetable oils.

Other healthier choices of oils include monounsaturated fats like olive oil and saturated fats such as lard, butter and coconut oil. Fish oil contains healthy omega 3 fats including DHA and EPA.  For an in-depth discussion on how fats are classified, I recommend you click here.

Discussing fats can get somewhat complicated, but generally fats are divided up into these three groups:

• Saturated fats— have a full complement of hydrogen atoms. Examples of these types of fats include coconut oil and animal fats like butter, beef tallow and lard.
• Monounsaturated fats—are missing a single hydrogen atom. Examples include olive oil, avocado oil and nuts.
• Polyunsaturated fats or PUFA’s–are missing multiple hydrogen atoms. Examples include vegetable oils like canola, soybean, corn, sunflower, cottonseed, safflower, etc.

These missing hydrogen atoms make PUFAs much more likely to oxidize, and the fat breaks down into harmful metabolites. Omega 6 vegetable oils contain a large portion of linoleic acid. OXLAMS (oxidized linoleic acid metabolites) have a profoundly negative impact on human health. When you hear of oxidization in your blood vessels or plaque buildup that causes heart attacks, OXLAMS are often a contributing cause.

Note: Do not confuse linoleic acid (LA) with conjugated linoleic acid (CLA). CLA is found mostly in grass fed beef, while linoleic acid is found in vegetable seed oils. Many people think CLA and LA are interchangeable, but they are definitely not. CLA has many potent health benefits and will not cause any of the problems that LA does.

The truth is that the TOTAL amount of omega 6 you eat is detrimental to your health and as long as you eat fish a 2-3 times a week, you will get plenty of omega-3. So, you mostly want to pay attention to your omega 6/PUFA/linoleic acid intake.

Paul Saladino, author of “The Carnivore Code”, also discusses a lot of research that shows that it’s the ratio of saturated fat to omega 6’s that he thinks is actually MORE important than the omega 6 to omega 3 ratio, with higher saturated fat being protective, and higher polyunsaturated omega 6 fats causing the majority of health problems.

Why are seed oils so bad for us?

First and foremost, highly processed industrial seed oils are something our bodies do not recognize. As Chris Kresser states, industrial seed oils are an “evolutionary mismatch.” Up until the 1900’s humans never consumed industrial seed oil. However, beginning in the 70’s, the average consumption of just soybean oil went from 4 pounds per person a year to 26 pounds per person! As a result, these high levels of industrial seed oil consumption are ruining our health.

The primary reason seed oils are so detrimental, however is that they contain large amounts of linoleic acid. When we talk about omega 6 fats, we are referring primarily to the linoleic acid, or LA in those fats. LA makes up about 60% to 80% of omega 6 and is the primary ingredient that appears to spark the disease process.

Seed Oils, Covid-19 and ARDS (Acute Respiratory Distress Syndrome)

Seed oils are suspected to play a role in the development of ARDS, especially in Covid-19. One of the primary causes of death in Covid-19 is the development of acute respiratory distress, often brought on by an overreaction of cytokines, an inflammatory immune reaction of the body.

One of the key toxins that contributes to the development of symptoms of ARDS is called leukotoxin, and leukotoxin is made from linoleic acid by the white blood cells to kill off pathogens. However, leukotoxin is toxic to humans as well as pathogens. Leukotoxin is toxic enough to kill animals in minutes if you inject high amounts of it.

ARDS can brought on by many different pathogens, including viruses like influenza or pneumonia. You can also get ARDS from smoke inhalation or other toxic substances in the atmosphere as well.

Doctors started noticing that patients being fed liquid diets in the hospital (which are high in seed oils such as soybean oil) were developing ARDS. While the fatality rate from ARDS is generally 30% to 60%, according to one researcher, Tucker Goodrich, feeding seed oil-based liquid diets increases the rate of ARDS in patients 700%.

Seed Oils and Cancer

Each of the cells in our body contain a tiny powerhouse that generates energy, called the “mitochondria”. On this cellular level, excess linoleic acid consumption impedes the body’s ability to generate energy in our mitochondria. But, energy is necessary for most all body processes.

Depending on the body part, the cell’s mitochondria work best with specific types of fatty acids. These fatty acids can include LA, palmitic acid (another type of fat) or the fatty acid components from fish oil, such as DHA and EPA.

The appropriate fatty acids in cells can be compared to a cellular alarm system that triggers cell death when something goes wrong with the cell. If those fatty acids are full of linoleic acid, they are unable to signal, and the damaged cell is not killed. As a result, dysfunctional cells continue to grow, which then turn into cancerous cells or tumors.

Animals typically develop cancer once the omega 6 fats in their diet reaches 4% to 10% of their energy intake, depending on the cancer. In fact, scientists can actually induce cancer in animal models by feeding them seed oils.

Most humans today are eating 15% to 20% of their calories from omega 6, so you can see there can be a correlation. Our ancestral human diet is believed to be made up of only about 2% to 3% omega 6 fats, and when intake increases above that level, you will see significant health problems start to happen.

When you consume too many omega 6 fats, you make it far more susceptible to oxidative damage, which damages the cells, and in turn relates to higher risks of cancer. However there is some research showing that when the omega 6 linoleic acid is replaced with the oleic acid from olive oil, the cells become resistant to oxidative damage.

Seed Oils and Diabetes

Other research shows that mice fed a diet high in omega 6 fats, versus a high carbohydrate diet, developed diabetes. The mice became insulin resistant, leptin resistant and obese. Contrast this with mice who were fed a diet high in carbohydrates–which we generally associate with the development of diabetes. These mice did okay. On the other hand, the mice whose diet was high in omega 6 fats had a breakdown in the mitochondria in their hearts. So, the conclusion one can make here is that just by adding in seed oils, heart damage occurs because of a change in the fatty acids of the cells.

Seed Oils Age Your Skin and Increase Risk of Skin Cancer

There is even plenty of evidence showing eliminating seed oils from your diet will dramatically reduce your risk of sunburn and premature aging. People with a high intake of seed oils and omega 6 fats have increased inflammation which in turns shows up as sunburn and sun damage.

Susceptibility to UV radiation damage is controlled by the amount of omega 6 consumption in the diet. Higher omega 3 consumption and lower omega 6 consumption has been shown to control how fast or slowly one can get skin cancer. High omega 3 consumption slows down or eliminates skin cancer, while high omega 6 intake increases the risk of skin cancer.

In addition, the inflammation and oxidation from sun exposure and high omega 6 intake also increases the breakdown of collagen and speeds up the aging in the skin. Studies show people with a higher intake of saturated animal fat have less photoaging of the skin, compared to those who have a higher intake of vegetable oils in their diets.

Chronic Disease and Vegetable Oils

High intakes of omega 6 fatty acids increase the pro-inflammatory mediators associated with asthma, autoimmune diseases, infertility, macular degeneration, and osteoarthritis.

One of the most notable takeaways is that seed oils are especially harmful to the brain. Too much omega 6 fats can make people much more susceptible to depression, anxiety and dementia, due to the increased inflammation in the brain. Canola oil, which we’ve been told is ‘healthy’ is linked to poor memory, cognitive decline and a higher risk for Alzheimer’s disease.

The trans fats in vegetable oils, which are a result of the heat and processing, are also associated with a higher chance of dementia, as well as increased aggression.

Other research in mice shows that high levels of linoleic acid increases food consumption and encourages weight gain and obesity. Further research shows a diet with high intake of soybean oil in particular, brings on obesity, insulin resistance, diabetes, and fatty liver disease.

Even a mother’s diet high in omega 6 fats is associated with a higher risk of obesity in her children. And children who eat high levels of omega 6’s often have insulin resistance, prediabetes, and obesity when they grow up.

What About Heart Disease?

We’ve had it drilled into our heads for the past 50 or more years that vegetable oils are “heart healthy” and help us prevent heart disease. Nothing could be further from the truth!

In fact, oxidized fatty acids from industrial seed oils appear to play a pivotal role in the development of cardiovascular disease.

Researcher James DiNicolantonio has been working on a theory called the “oxidized linoleic acid theory of coronary heart disease” that presents a link between consumption of linoleic acid-rich industrial seed oils and cardiovascular disease. His theory includes these points:

• Linoleic acid from our diets from gets into blood lipoproteins (triglycerides and cholesterol).
• The instability of linoleic acid causes oxidization.
• Oxidized lipoproteins activate macrophages which initiate foam cell formation, atherosclerosis, and cardiovascular disease.

Industrial seed oils are also a causative factor in cardiovascular disease by increasing the omega 6 to omega 3 ratio. This high omega 6 to omega 3 ratio creates excess inflammation and dangerous clotting effects in the heart and blood vessels. And LDL, the part of cholesterol which we’ve all been taught is the ‘bad cholesterol’ is only dangerous when it is exposed to high levels of omega 6 fats, which cause it to oxidize in blood vessels

Industrial seed oils are also harmful to our gut health, making conditions like IBS (Irritable Bowel Syndrome) and IBD (Irritable Bowel Disease) much more likely. This information leads us to the conclusion that high levels of omega 6 fats can alter our gut microbiome and increase GI inflammation, contributing to the development of IBS and IBD.

Anyone with any type of inflammatory or autoimmune disease should avoid processed vegetable oils and instead consume only natural fats from olive oil, coconut oil, wild seafood, nuts and seeds, and healthy animal fats.

How to Avoid Linoleic Acid and Omega 6’s

The difficult task is to avoid omega 6’s altogether. Omega 6 fats are not just in the vegetable oil you buy in a bottle at the store. These harmful fats are in most all processed foods, salad dressings, sauces, chips of all kinds, crackers, cookies, bread and more.

Most all fried food—unless it is specifically labeled, is fried in vegetable oil (strike one!) and repeatedly heated (strike two!). Restaurants and even home cooks often reuse vegetable oil to fry foods. When vegetable oils are heated over and over again, it further magnifies the toxicity of the oil.

Repeated heating also depletes vitamin E which is a natural antioxidant. It dramatically increases the free radicals that damage DNA, proteins and lipids in the body. This helps to explain why fried foods are associated with high blood pressure, heart disease, and liver damage.

Even meat, such as commercially-raised chicken which is fed high LA grains is high in this dangerous fat. And eating more foods high in omega 3 fats may help but will not avoid the problem. As noted researcher, Tucker Goodrich states, “The ratio is not really what’s important. What’s important is [totally] avoiding the omega 6 fats…”

Avoiding all processed foods, especially fried foods and chips and only eating saturated fats or monounsaturated fats like olive oil is the best way to avoid omega 6’s.

What About Olive Oil?

Yes, olive oil also contains LA, but it also has other healthy fats that help to offset this. Olive oil contains oleic acid, which is one of the best fats for your body. Oleic acid is highly resistant to oxidation, which is why olive oil is much healthier to cook with. However, olive oil can contain varying amounts of linoleic acid, and many olive oils are cut with cheaper seed oils, raising the LA content even more. So just be aware of how much olive oil you are consuming. It can be detrimental in higher amounts.

Other Healthy Fats

Beef fat—even conventionally-raised beef — is a combination of monounsaturated and saturated fats, and only has trace amounts of PUFA’s. Grass fed beef is higher in CLA (a healthy fat) and DHA (an omega 3 fat). On the other hand, chicken and pork have ten times as much omega 6/LA content of beef, bison or lamb, so if you want to be as healthy as possible, choose grass-fed RED meat instead of chicken or pork.

Coconut oil is another healthy saturated fat, and olive oil is monounsaturated, as is avocado oil and the oil from nuts. And butter, my favorite, is mostly all saturated fat, some monounsaturated fat and very little polyunsaturated fat. Grass fed butter is also very high in vitamin K-2, another essential nutrient valuable for heart health.

I hope you stuck with me on this important article. Many people underestimate the tremendous value a healthy diet has on every aspect of their lives. From health, to energy, to body composition, to your moods—diet matters. Making sense of conflicting information is the hardest part, so following the science is what matters most.

As my colleague Mike Geary says,

“…many people make statements like “just live a little and eat a donut”. And, honestly, I don’t equate “living a little” with eating donuts or chips or any other stuff that harms my quality of life. I’d rather eat a delicious steak or grass fed burger, and know I’m nourishing my body instead!

I’d rather have amazing energy, brain clarity, and LOOK & FEEL great every day instead of whatever 10 seconds of pleasure that a donut or chips might give to you. Plus, there are always better alternatives for a treat that doesn’t contain vegetable oil.”

I am 100% in agreement!

Our good friend and one of America’s top Heart Doctors, would like to share some amazing insights with you. His research over the years on heart health has lead him to this amazing find from this one food we ALL are not getting enough of.

NASA Doctor Reveals: #1 Heart-Healthy Food 89% of Americans Aren’t Eating Enough

Did you know that astronauts rarely have heart problems?

Surprisingly, it all comes down to one specific food they eat in outer space.

“This food works to clean your arteries and support your heart health by dissolving the sticky protein building up inside them,” says Dr. Sam Walters.

Dr. Sam Walters is a former nutrition consultant to NASA. He’s also a leading “heart doctor” whose natural solution has helped thousands of people enjoy a healthy heart without living on drugs.

He recommends his patients add this food as a staple in their diets… because multiple studies have shown that it can:

– SLASH your risk of heart attack & stroke by nearly HALF
– Lower “bad” LDL cholesterol & triglycerides
– Keep your blood pressure under control
– Unclog your arteries

Yet, up to 89% of Americans aren’t getting enough of it in their diets!

Fortunately, Dr. Walters has released a short video revealing the #1 heart-healthy food you should start eating today.

Watch it here:

>>> Former NASA Doctor Reveals The #1 Heart-Healthy Food 89% Of Americans Aren’t Eating Enough

References
https://articles.mercola.com/sites/articles/archive/2020/12/13/linoleic-acid-health-effects.aspx?ui=91e4943fb31272c2cf6bf823f245f818b8eba68082a47a5a743f980f03272d6c&cid_source=dnl&cid_medium=email&cid_content=art1HL&cid=20201213_HL2&mid=DM746090&rid=1033766169
https://chriskresser.com/all-about-the-carnivore-diet-with-dr-paul-saladino/
https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/?fbclid=IwAR29gPfOPGm2JCdif0_Npayr3aekSD8koUX82yr8lIhgoRH9U4uCd7xMjjM

The post This Type of Oil Can Cause Cancer, Heart Disease, Obesity and Diabetes appeared first on thenutritionwatchdog.com.