Tag Archives: Fats and Oils

The Big Fat Debate: Fat-Free and Low-Fat Diets Questioned

Commercial messages and government health information constantly tell us that eating stuff with fats will make us sick and eventually kill us.  I was shocked to see the National Dairy Council’s website touting that a healthy diet includes several helpings of skim or low-fat milk and other products each day. Once again propaganda from the government/corporate/academia partnerships are selling you industrial oils while skimming you on the milk  in the name health– and you pay for it all. I clipped this article from Civil Eats by Kristin Wartman who writes about the big fat debate.

The Big Fat Debate

by Kristin Wartman

The low-fat trend finally appears to be on its way out. The notion that saturated fats are detrimental to our health is deeply embedded in our Zeitgeist—but shockingly, the opposite just might be true. For over 50 years the medical establishment, public health officials, nutritionists, and dieticians have been telling the American people to eat a low-fat diet, and in particular, to avoid saturated fats. Only recently, have nutrition experts begun to encourage people to eat “healthy fats.”

This past December, the Los Angeles Times reported that excess carbohydrates and sugar, not fat, are responsible for America’s obesity and diabetes epidemics. One of the lead researchers in this field, Dr. Frank Hu, professor of nutrition and epidemiology at the Harvard School of Public Health, said, “The country’s big low-fat message backfired. The overemphasis on reducing fat caused the consumption of carbohydrates and sugar in our diets to soar. That shift may be linked to the biggest health problems in America today.” Another expert, Dr. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health, said, “Fat is not the problem.” Continue reading

International Nutrition Conference to Explore The Politics of Food

Before tonight’s announcement, I am asking my readers and subscribers to use my new form to tell me something about yourself. This new short form will also give you an opportunity to subscribe if you have not already done so.  I will prompt you again at the end.–Augie

Are you going to the Conference? If so, I would like to meet you there.

International Nutrition Conference to Explore The Politics of Food

October 12, 2010-WASHINGTON, D.C.— The intense debate generated by proposed food safety legislation, ongoing government opposition to raw milk, and raids by agents with guns drawn on private food clubs in California and Ohio, has vaulted the subject of food politics into the eye of consumers and policy makers.  Should small farms be regulated? Are the USDA dietary guidelines improving health or causing disease? Do citizens have a right to the foods of their choice?

Food activists, raw milk advocates, nutritionists, farmers and consumers will explore these issues at Wise Traditions 2010, the 11th annual international conference of the Weston A. Price Foundation, November 12-15 in King of Prussia, Pennsylvania. With over 136 licensed raw dairy farms and forty applications pending, Pennsylvania leads the nation in preserving traditional dairy farming methods and providing access to raw milk for consumers.

The Weston A. Price Foundation, a nonprofit nutrition education foundation, will host more than twelve hundred participants for the four-day event of presentations, seminars, food preparation demonstrations and farm tours, in addition to showcasing delicious traditional foods.  Attendees will include health and nutrition professionals, farmers, activists and wellness-oriented citizens from around the world. The event is open to the public and Continuing Education Credits are available for some health professionals.

Several experts will address the subject of raw milk, including Tim Wightman, dairy and soil expert, Ted Beals, MD, physician and dairy safety consultant, and Mark McAfee, owner of the largest raw dairy in California.

At the general session on Saturday, November 13, Geoffrey Smith will discuss the politics of genetically modified organisms, Judith McGeary will explore the pitfalls in proposed food safety legislation, and Sally Fallon Morell will present insights into the negative effects of the USDA dietary guidelines on foods served at school lunch programs and in institutions like prisons and hospitals.

Other topics on the menu include dental health, heart disease, soil and livestock fertility, cancer alternatives and native diets. The exhibit hall, featuring over one hundred vendors of whole foods, supplements, body care products and crafts, will be open on Saturday and Sunday

The conference will feature several full day seminars on Friday, November 12: Traditional Diets by Sally Fallon Morell; Holistic Cancer Therapy with Dr. Nicholas Gonzalez, MD;  Gut and Psychology Syndrome by autism specialist, Natasha Campbell McBride; Soil Health and Fertility with Will Winter, DVM, and Jerry Brunetti, soil health expert; and Milk Quality, Testing, and Continuing Education for Dairy Farmers with Mark McAfee, Dr. Ted Beals, and Tim Wightman, author of the Raw Milk Production Handbook.

Other partial day tracks will cover the topics of cooking, wellness, hormones, environmental hazards,  fitness and weight loss.

The conference will feature delicious traditional meals, with much of the food donated by sustainable small farmers from around the country.

For further  information about WAPF, visit www.westonaprice.org. For the conference schedule or to register for the conference visit the conference page at www.westonaprice.org/conferences/2010-conference.html or phone (304) 724-3006.

MEDIA CONTACT:  Kimberly Hartke phone 703-860-2711, cell 703-675-5557 press@westonaprice.org

I am asking my readers and subscribers to use my new form to tell me something about yourself. This new short form will also give you an opportunity to subscribe if you have not already done so.  –Augie

Studies: Junk Food Causing Birth Defects

A recent study out of Georgetown University Medical Center has concluded that what you eat can affect your children’s and grandchildren’s health, even if they eat healthy themselves. Sonia de Assis and her colleagues observed that rats fed Omega-6 fatty, unhealthy food pass on an increased cancer risk to their children and grandchildren. Omega-6 fats are found in cheap, industrial oils such as soy, vegetable and corn oil.

The study results were presented at this year’s American Association for Cancer Research in Washington, D.C., and illustrates that a fatty diet can actually contribute to “epigenetic” DNA modifications, which are inherited changes in DNA patterns. Essentially, one’s offspring can inherit DNA changes caused by their parents’ unhealthy diets and other environmental factors.

The story at msnbc states: If a person’s parents or grandparents ate a diet rich in processed, chemical-laden foods throughout their lives, then the DNA changes that likely occurred in their bodies may be passed down to their children. Even if they themselves didn’t develop cancer, the children will be more likely to develop it, based on the findings of the study. Continue reading

Powerful Prevention of Flus, Colds and Emerging Plagues

This week I posted a summary of a study that shows Vitamin D3 is more effective than flu vaccines and 7 times more effective than oral antivirals. We had record traffic on it and it is still drawing strong. Cod liver oil (fermented is best) provided D3 and A as well along with the fish oils does the trick.  But this home-made elixir also can be administered. Both cod liver oil (or D3 capsules or drops) and the Master Tonic will produce a natural immunity for colds, flus and other bugs, including superbugs– and almost any ailment. FDA would like this proven from case studies before making statements like this. Try this and you will have your real case study for your family and friends who try it.

Today, Pat Robinson and her Heal Thyself community offers this recipe for the secret tonic. I have not tried to make it yet, but knowing Pat Robinson is a trained natural healing specialist of the highest caliber, I can trust that this is a winner. Knock back a shot of this and chase it with the oil if you like.  Now here is Pat’s preparation with some of the nutritional science involved and the specific, health benefits. —Augie

Master Tonic sounds like it cures everything and is easy to make to have
on hand. Start the ferment on September 1st.  BUY YOUR INGREDIENTS
NOW.  You WILL want to have this in your cupboard before everyone starts coming down with the colds, fevers and flus.  It takes TWO WEEKS to ferment.

Master Tonic Ingredients
1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers….any combination of the hottest peppers available

· Fill a glass jar 3/4 of the way full with equal parts of the above fresh chopped and grated herbs. Then fill to the top with raw unfiltered, unbleached, nondistilled apple cider vinegar. Continue reading

Study: Vitamin D3 Prevents Flu Better than Vaccines/Anti-virals

An important new study was released in the American Journal of Clinical Nutrition in May 2010 showing Vitamin D3 is more effective in preventing flu than vaccines and antivirals. Cod liver oil is my choice for a natural ratio of D3 and A along with the good oils. One should wonder why the public health authorities and the CDC do not recommend Vitamin D3 to prevent flu and other disorders? As the ad shows, it has been known for a long time and recommended by doctors everywhere.

The abstract is here, but the article appeared in the UK Times. Here are some extracts:

Vitamin D better than vaccines at preventing flu, report claims

The risk of children suffering from flu can be halved if they take vitamin D, doctors in Japan have found. The finding has implications for flu epidemics since vitamin D, which is naturally produced by the human body when exposed to direct sunlight, has no significant side effects, costs little and can be several times more effective than anti-viral drugs or vaccine. Continue reading

Lard Has Clearly Won the Health Debate

 Lard has clearly won the health debate. 

Our Cincinnati Correspondent Anita Sorkin, a Weston A. Price Foundation Chapter Leader and Co-director of Ohio Connections to Whole Food and Nutritional Healing, has submitted this article on the health benefits of lard as a tried and true meal making friend.

 Article author Regina Schrambling in Lard tells the truth about this healthy fat, childhood memories of her home kitchen, and the food industry con to switch us to synthetic substitutes. “Lard has clearly won the health debate.” Anita says, “The one aspect about lard that is sorely missing here is any mention of the importance of how the pig has been raised. ‘Think local’ and ‘know your farmer’ are the best way to avoid eating any factory farmed animal product.”

Here are some excerpts:

Lard has clearly won the health debate. Shortening, the synthetic substitute foisted on this country over the last century, has proven to be a much bigger health hazard because it contains trans fats, the bugaboo du jour. Corporate food scientists figured out long ago that you can fool most of the people most of the time, and shortening (and its butter-aping cousin, margarine) had a pretty good ride after Crisco was introduced in 1911 as a substitute for the poor man’s fat. But shortening really vanquished lard in the 1950s when researchers first connected animal fat in the diet to coronary heart disease. By the ’90s, Americans had been indoctrinated to mainline olive oil, but shortening was still the go-to solid fat over lard or even butter in far too many cookbooks.

That’s all changed. Now you could even argue that lard is good for you. As Jennifer McLagan points out in her celebrated book Fat: An Appreciation of a Misunderstood Ingredient, With Recipes, lard’s fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol. Not to mention that lard has a higher smoking point than other fats, allowing foods like chicken to absorb less grease when fried in it. And, of course, fat in general has its upsides. The body converts it to fuel, and it helps absorb nutrients, particularly calcium and vitamins.

Read Lard at Slate magazine.

Learn more about healthy fats and oils at the Journal, including the Skinny on Fats, The Rise and Fall of Crisco, Butter is Better and more.

Cholesterol concerns over using lard? Well, more on this later; but in a nutshell the same techniques used to con us into eating unhealthy margarine are used to convince us to eat statin drugs to lower cholesterol. See The Cholesterol Scam on the right panel.

Continue reading