A High Fat Diet Reverses ALL Coronary Risk Factors

A High Fat Diet Reverses ALL coronary risk factors...why? This video presentation is a simple (and therefore, hopefully, easy to understand...let me know) update on some of the latest research backing up the already well known regarding vagaries of nutritional counseling. In the video, Dr Noakes shares a number of recent resources on this topic.

Take-home points:

• Obesity is a brain disorder
• Obesity has specific causes from our modern diet
• Diabetes is compounded by the same dietary conditions
• FOLLOW THE MONEY to see why our current food supply has changed
• Gliaden/gluten in wheat may be the cause of a wide range of chronic diseases with currently unknown causes
• A High Fat diet reverses ALL coronary risk factors
• Lipid count is unrelated to your risk of heart disease
• Examples of a high fat diet changing bodies

And more.....

Did you open the infographics from Lifestyle Modification Support's Welcome page? Most of them are specifically related to this topic, such as http://www.stilljanet.com/blog/984-2 and http://www.stilljanet.com/blog/got-skim-milk-maybe-a-recipe-for-obesity-and-cancer-talking-back-scientific-american-blog-network

You might also want to investigate Leaky Gut Syndrome further ... http://www.leakygut-syndrome.com/

A great place to get started on cooking and eating truly healthier .... enjoy a peek at Theresa Niccassio's website, YUM at: http://yumfoodforliving.com/

See the resources:

Davis, William (2011). The Wheat Belly. Can also read more from several places: http://www.wheatbellyblog.com/ and https://www.facebook.com/OfficialWheatBelly to get you started!

Noakes, Tim (2014). The Real Meal Revolution. Enjoy this link to his book:  retrieved from http://realmealrevolution.com/

Rothberg, MB. (2013). Coronary artery disease as clogged pipes: A misconceptual model; from Circulation: Cardiovascular Quality and Outcomes; 6: 129-132.

Teicholz, Nina (2014). The Big Fat Surprise. Information can also be retrieved from http://thebigfatsurprise.com/

Eating Processed Foods

Eating Processed Foods

.....from NHS Choices

http://www.nhs.uk/livewell/goodfood/pages/what-are-processed-foods.aspx

Processed foods aren't just microwave meals and other ready meals. The term 'processed food' applies to any food that has been altered from its natural state in some way, either for safety reasons or convenience. This means you may be eating more processed food than you realise.

Processed foods aren't necessarily unhealthy, but anything that’s been processed may contain added salt, sugar and fat.

One advantage of cooking food from scratch at home is that you know exactly what is going into it, including the amount of added salt or sugar.

However, even homemade food sometimes uses processed ingredients. Read on to find out how you can eat processed foods as part of a healthy diet.

What counts as processed food?

Most shop-bought foods will have been processed in some way.

Examples of common processed foods include:

• breakfast cereals
• cheese
• tinned vegetables
• bread
• savoury snacks, such as crisps 
• meat products, such as bacon
• "convenience foods", such as microwave meals or ready meals
• drinks, such as milk or soft drinks

Food processing techniques include freezing, canning, baking, drying and pasteurising products. 

Dietitian Sian Porter says: "Not all processed food is a bad choice. Some foods need processing to make them safe, such as milk, which needs to be pasteurised to remove harmful bacteria. Other foods need processing to make them suitable for use, such as pressing seeds to make oil.

"Freezing fruit and veg preserves most vitamins, while tinned produce (choose those without added sugar and salt) can mean convenient storage, cooking and choice to eat all year round, with less waste and cost than fresh."

What makes some processed foods less healthy?

Ingredients such as salt, sugar and fat are sometimes added to processed foods to make their flavour more appealing and to prolong their shelf life, or in some cases to contribute to the food's structure, such as salt in bread or sugar in cakes.

This can lead to people eating more than the recommended amounts for these additives, as they may not be aware of how much has been added to the food they are buying and eating. These foods can also be higher in calories due to the high amounts of added sugar or fat in them.

Furthermore, a diet high in red and processed meat (regularly eating more than 90g a day) has also been linked to an increased risk of bowel cancer. Some studies have also shown that eating a large amount of processed meat may be linked to a higher risk of cancer or heart disease. 

What is processed meat?

Processed meat refers to meat that has been preserved by smoking, curing, salting or adding preservatives. This includes sausages, bacon, ham, salami and pâtés.

The Department of Health recommends that if you currently eat more than 90g (cooked weight) of red and processed meat a day, that you cut down to 70g a day. This is equivalent to two or three rashers of bacon, or a little over two slices of roast lamb, beef or pork, with each about the size of half a slice of bread.

However, it's important to remember that the term "processed" applies to a very broad range of foods, many of which can be eaten as part of a healthy, balanced diet.

How can I eat processed foods as part of a healthy diet?

Reading nutrition labels can help you choose between processed products and keep a check on the amount of processed foods you're eating that are high in fat, salt and added sugars.

Adding tinned tomatoes to your shopping basket, for example, is a great way to boost your 5 a day. They can also be stored for longer and cost less than fresh tomatoes – just check the label to make sure there's no added salt or sugar.

Most pre-packed foods have a nutrition label on the back or side of the packaging.

This type of label includes information on energy (kJ/kcal), fat, saturates (saturated fat), carbohydrate, sugars, protein and salt. It may also provide additional information on certain nutrients such as fibre. All nutrition information is provided per 100 grams and sometimes per portion of the food.

How do I know if a processed food is high in fat, saturated fat, sugar or salt?

There are guidelines to tell you if a food is high or low in fat, saturated fat, salt or sugar. These are:

Total fat

High: more than 17.5g of fat per 100g
Low: 3g of fat or less per 100g

Saturated fat

High: more than 5g of saturated fat per 100g
Low: 1.5g of saturated fat or less per 100g 

Sugars

High: more than 22.5g of total sugars per 100g
Low: 5g of total sugars or less per 100g

Salt

High: more than 1.5g of salt per 100g (or 0.6g sodium)
Low: 0.3g of salt or less per 100g (or 0.1g sodium)

For example, if you are trying to cut down on saturated fat, try to limit the amount of foods you eat that have more than 5g of saturated fat per 100g.

If the processed food you want to buy has a nutrition label that uses colour-coding, you will often find a mixture of red, amber and green. So, when you're choosing between similar products, try to go for more greens and ambers, and fewer reds, if you want to make a healthier choice. 

However, even healthier ready meals may be higher in fat and other additives than a homemade equivalent. That's not to say that homemade foods can't also be high in calories, fat, salt and sugar, but if you make the meal yourself, you'll have a much better idea of what's gone into it. You could even save yourself some money, too. 

When cooking food at home...

For tips on how to eat healthily on a budget, read our healthy recipe ideas and check out the Eat4Cheap challenge.

Page last reviewed: 01/06/2014

Next review due: 01/06/2016

Another janet's eye on the media share....

What Eating 40 Teaspoons of Sugar a Day Can Do to You

“That Sugar Film” takes a look at what happens when you give up fresh foods for sugar-laden processed foods.

Source: What Eating 40 Teaspoons of Sugar a Day Can Do to You - The New York Times

Please open the above links to see That Sugar Film's website chock full of information vital to rebalancing your health! and to read the full article from the New York Times. Also check out LMS Welcome page link to Dr Hyman's plan to break your sugar addiction in 10 days.

"THIS is what I'm talking about...." ~janet

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brought to Lifestyle Modification Support by janet's Eye On the Media 

20 Names for Nasty MSG

"Food manufacturers just love it when you can't stop with a single serving. For them, it is the sound of cash registers ringing in sales. But what does this mean to us? It means that somehow the food is now in control. Somehow it has been manipulated to cause you to overeat."

Source: 20 Names for Nasty MSG | Rodale Wellness

20 Names for Nasty MSG

This ingredient can make you fat and sick in so many ways.

By Jayson Calton, PhD, Mira Calton, CN July 30, 2015

Food manufacturers just love it when you can't stop with a single serving. For them, it is the sound of cash registers ringing in sales. But what does this mean to us? It means that somehow the food is now in control. Somehow it has been manipulated to cause you to overeat.

Monosodium glutamate is the go-to add-in to create this desired effect. So much so that this menacing flavor enhancer is found in almost all processed and packaged foods in the United States. MSG-induced obesity is such an accepted concept in scientific circles that when studies require obese animals, the first thing they are given is MSG. Scientists in Spain found that giving laboratory rats MSG increased food intake by 40 percent.

MSG works as an obesogen in three distinct obesity-inducing ways. The most obvious way is that it intensifies the tastiness of any treat, and this makes you desire it even more. Second, MSG has been shown to make us leptin resistant. Remember that leptin is the hormone that makes you feel full. Why would you ever put down a snack if your brain never gets the message to stop eating it? Finally, MSG causes the secretion of insulin, your fat-storage hormone, which drops your blood sugar and makes you hungrier faster.

More: 4 'Healthy Food' Offenders

However, this ingredient also reduces our micronutrient levels because it is an excitotoxin. This means it can cross the blood-brain barrier and overexcite your cells to the point of damage or death, causing brain damage to varying degrees and potentially even triggering or worsening learning disabilities, Alzheimer's disease, Parkinson's disease, Lou Gehrig's disease, and more. It's true--and your micronutrient levels pay the price because your available antioxidants are used at an accelerated rate when trying to repair MSG brain toxicity.

Rather than performing other important functions in your body, available antioxidants—such as vitamins C and E and selenium—are called on to repair the damage. Additionally, magnesium, chromium, and zinc are all very important protectors of neural cells, so their use is also accelerated in the presence of MSG.

More: Make Your Own 'Instant' Cup of Noodles

Can you imagine how many other essential bodily functions may not be able to be performed properly because food manufacturers snuck MSG into the recipe? Kick it to the curb by watching out for these ingredients that could harbor MSG:

• Autolyzed yeast

• Autolyzed yeast protein

• Calcium glutamate

• Carrageenan

• Glutamate

• Glutamic acid

• Hydrolyzed corn

• Ingredients listed as hydrolyzed, protein fortified, ultra-pasteurized, fermented or enzyme modified

• Magnesium glutamate

• Monoammonium glutamate

• Monopotassium glutamate

• Natural flavors (ask manufacturers their sources, to be safe)

• Pectin

• Sodium caseinate

• Soy isolate

• Soy sauce

• Textured protein

• Vegetable extract

• Yeast extract

• Yeast food

Adapted from The Micronutrient Miracle

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Janet's Eye on the media.........

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