LDL Calculator

Commenter Kiwi Geoff kindly wrote a program that calculates LDL using the Friedewald equation and the equation from this paper, which may be more accurate for people with a total cholesterol over 250 and triglycerides under 100. For people whose triglycerides are over 100, the Friedewald equation should be relatively accurate. You can plug your total cholesterol, HDL and triglycerides into the program (in mg/dL), and it gives you both LDL values side-by side. Here it is:

LDL Cholesterol Calculator

Thanks, Geoff.

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15.04 | 0 comments

Eating a Raw Food Diet

Eating a raw food diet is essentially a way of eating that does not involve the heating of foods. Part of the premise lies in the fact that heating foods above 118 degrees fahrenheit destroys their inherent food enzymes, a vast majority of vitamins, minerals, phytonutrients, and their all important life force.

Chemical Changes in Cooked Foods

Heating foods radically changes their chemical properties making them less "recognizable" in once ingested. For instance, heating an egg renders into a solid mass whereas it began in a liquid, gelatinous. This occurs because the heat of frying or boiling denatures the protein structure within the egg, essentially making it more solid. As a result, this heated egg is now much more difficult for the human digestive tract to break down.

Another process that occurs with cooking foods is known as glycosylation. This is when sugar literally attaches to protein molecule. Glycosylation has been linked to the premature breakdown of the body's cell and many other undesirable health conditions.

The Importance of Raw Food Enzymes

The reason that the natural food enzymes are so important is that our bodies have only a limited ability to produce its own enzymes. Bear in mind that our bodies produce metabolic and digestive enzymes. The latter are used to breakdown foods whereas the former are essential to every single reaction in the body. But the problem is that we only produce a finite number.

When you eat cooked foods, you force your body to use more of its own enzyme reserves to digest them. Overtime, this is just like continually withdrawing money from your bank account without making any deposits. Eventually, you will run out of enzymes!

When you have no more enzymes, you no longer have any life - it's that simple.

Eating raw foods help you make more "deposits" into your enzyme bank account, allowing your body to preserve its own precious enzymes for more important uses such as breaking down problematic cells, immune complexes, and more.

What Can You Eat on a Raw Food Diet?

A raw food diet is mainly vegan for the simple reason that it isn't healthy or advised to eat raw animal products. Therefore, a raw diet contains no dairy, meat, or other animal products. Other than that, the choices are endless. Most raw foodists have diets that consist of vegetables, fruit, nuts, and seeds.

The amazing part is that the possibilities are truly endless with raw foods. Many people think of not being able to eat meat or wheat as a huge limiting factor. But the fact remains that processed, dead foods are dangerous to your body and there are tons of delicious and nourishing raw food recipes that will give you so much more than you can possibly imagine.

My Own Raw Food Experience

I started following a predominantly raw food diet in 2007 and it literally changed my life. From improved skin complexion to having more energy and mental clarity, I can't tell you how much better you can look and feel by eating the way nature intended for you to eat.

Growing up on dead foods like wheat, dairy, and meat literally destroyed my body and at the young age of 17, I lost my hair to Alopecia as a result of my immune system which had gone hay-wire and began attacking itself. Again, this was caused by years of abusing my body with foods that it was allergic to.

However, since eating a raw food diet, my health has never been better. My hair has returned (although I keep my head shaved because I like it like that now) and I have more energy than a teenager on red bull!

That's why I wrote Eating for Energy. If you'd like to experience the same kind of health and vitality then I urge to make the raw food diet more apart of your lifestyle!

About the Author

Yuri Elkaim is one of the world’s leading holistic nutrition and health experts. If you want to lose weight and live your healthiest and most energetic life ever, then you can learn more about his raw food diet book, Eating for Energy and get started with a FREE 6-part Energy Secrets e-course by visiting http://tinyurl.com/o97fp6 today.

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12.57 | 0 comments

Another Fatty Liver Reversal

Just to show it wasn't a fluke, reader "Steve" replicates the experiment:

I had a similar problem as what Sam described, and it just happened to coincide with my discovery of and commitment to a new eating plan (based on low/good carb, high in good fat and omega 3, and good protein--basically a mix of paleo, primal, low carb, whatever they call it). I consider myself lucky to have had great fortune in my timing of finding out about my fatty liver.

My ALT and AST [markers of liver damage] had been at 124 and 43 respectively, and then still at 80 and 30 in a follow up a few months later. I weighed in at about 205 (I'm 6'1.5" on a slimmish frame), which was my heaviest. I had been on a basic American (bad) diet. The whole thing shocked me, especially after a CT with contrast showed the fatty deposits on my liver (and prior to that, when the muddy ultrasound revealed a fatty liver and a possible pancreatic mass, later ruled out by the CT). Like Sam, though I was surely overweight, I was not fat or heavy. (Most people have noticed I look leaner, but are shocked when I disclose how much weight I have lost since they say "I cannot believe you had that much to lose.")

At about the same time I found out about my liver issue, I had been getting into reading about diet and health (something I had done once when I read the Zone stuff from Sears many years ago). I practically dove through Taubes, Eades, Cordain, and a bunch of blogs (including yours), and I made a commitment to fix my problem.

I started a pretty severe regimen at first, which included only protein and good fats with a minimal amount of non-starchy fruits and vegetables. Almost immediately, I started losing weight and body fat (as measured by an electrical impedance scale). I have always supplemented with fish oil, but I added krill oil and I also started eating grass-fed beef and pastured eggs and pastured pork as much as possible. I have added some coconut oil and pastured butter to my diet as well. I have dropped almost 40 pounds, I am down to about 10-11% body fat (from 24%), and my ALT/AST on my last test was 24/14 [normal]. I am getting another test soon, and I expect similar results.

And a later comment:

I can add to the story that I first found out about the fatty liver on a routine new patient blood screening when I moved to a new town. I can also add that it took a bit of initiative on my part to get to the right diagnosis. The first doctor suspected hepatitis, but when blood work ruled that out, he ordered the imagining tests. Once I was referred to a GI specialist, it was a quick diagnosis. Still, I had to undertake myself to figure out the best diet. The GI recommended eliminating white bread, rice, pasta, starches, etc. but also recommended lowering fat intake. Having done some of my reading on diet and health, I knew to follow the former advice and to modify the latter to be "get plenty of fat, but make sure its the right kind."

Steve took the initiative and fixed his damaged liver. He modified his GI doctor's advice based on what he had read about nutrition, with excellent results. I suspect his doctor will be all ears next time Steve comes into his office.

The liver is a remarkable organ. Besides being your "metabolic grand central station", it's the only organ in the human body that can regenerate almost completely. It can be 75% obliterated, and it will grow back over time. Fatty liver and NASH are largely reversible.

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19.23 | 0 comments

Foods That Give Us Energy

It's really unfortunate that the vast majority of the population turns to stimulants instead of looking to whole foods for a boost of invigorating energy. I guess part of the problem is that humans are generally lazy and would rather take the "magic pill" to fix all their problems.

But when it comes to having more energy the irony is that the stimulating foods such coffee, sugar, and energy drinks actually fatigue your body in the long run. Sure they give you a quick jolt of energy but then their real effects are felt as they wear down your adrenal glands, disrupt your blood sugar, and create a huge crash after the initial high. Essentially they are drugs. They are not foods that give us energy.

Ok, then, what are some natural foods that will give you long-lasting energy?

Well, you may want to consider that no single food will give you more energy than your overall diet. Sure you could add in some of the energy foods I describe below, but if your diet is horrific to begin with, then you will not see the sustained level of energy that you want.

Instead of searching for "miracle" energy foods your goal should be to eat a diet that consists of foods that are vibrating at higher energies. This means eating more raw living foods. When a food has not been cooked, it maintains its natural energy properties (not to mention all of its other nutrients). Thus, when you eat raw foods, you're giving your body direct energy from the ultimate source - the sun - as most of these foods will be plant-based, and the sun is where they get their energy.

The closer you eat to the bottom of the food chain, the more nutrition and energy will you acquire. Think about it - it takes more of your energy to digest animal meat than it does to digest a green vegetable, right? Plus, this green veggie will have the maximum amount of living energy versus a dead animal carcass.

Thus, to have more energy, you need to follow a high energy diet. After that, you can start to knit pick and see which specific foods give you more energy, if at all.

To help you get started, here is a list of some my favourite energizing foods:

- wheat grass - if you haven't tried wheat grass then you're missing out on some big time energy and nutrition. Growing it and juicing yourself can be a bit of a pain but you can easily get a "shot" at most health food stores or juice bars. 1 oz of wheat grass juice packs more nutrition than 2.5 lbs of green leafy veggies!

- raw cacao (nibs or powder) - incredible source of magnesium, antioxidants, and life force. These give me a natural high that can last for hours without the subsequent like you would get from coffee and caffeinated beverages.

- goji berries - another incredible source of antioxidants and polysaccharides that improve cell-to-cell communication. I actually combine these with my raw cacao nibs and complementary tastes work really well together.

Remember that although these foods provide incredible nutrition they are the like the healthier version of coffee and other quick fixes. The key still remains to follow a raw foods diet, as much as possible, that will provide you with tons of life force, alkalinity, and nutrients to help your body thrive.

About the Author

Yuri Elkaim is one of the world’s leading holistic nutrition and health experts. If you want to lose weight and live your healthiest and most energetic life ever, then you can learn more about his raw food diet book, Eating for Energy and get started with a FREE 6-part Energy Secrets e-course by visiting http://tinyurl.com/o97fp6 today.

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14.33 | 0 comments

Healthy Grilling Ideas

Grilling food is actually better for you than one would think. This is not dependent on the type of grill you have it is the grilling process. Here are some ways to make your next grilling adventure a healthy one for the family.

Start with your cuts of meat. Cut off the excess fat when working with chicken. If you aren’t the type who likes to mess with chicken parts, buy them already skinned and boneless. Usually all traces of fat have been removed in the store before packaging.

Steaks are a bit different. Outer fat on the steaks should be cut away but it is okay to have the marbled effect within the meat. Do the same for pork. A butcher can guide you to the right cuts of meat for grilling if you ask them. They deal with meat everyday and have a good deal of expert knowledge on the subject.

Another reason to remove the fat is that it eliminates the cancer causing char and smoke. We have heard that char is not good for us and it is not. Fat falling in the fire can initiate flare-ups that will burn the meat and char it in places. If this does occur, remove the charred part.

Steam your vegetables on the grill. You are cooking the meat on there, why not the rest of the meal? Spray a piece of aluminum foil with non-stick cooking spray and then wrap your sliced vegetables in it. The heat from the grill will create convection current inside the foil. Make sure that you tent the foil so that the air can move among the vegetables.

Fish is a healthy alternative to other meats. Fattier fish like salmon are rich in omega-3 fatty acids. Fish is tasty and tender when cooked on the grill. Fillets of fish crumble up easy so put them in foil just like the vegetables to keep them together during grilling. Fish steaks are better for direct grill cooking than fillets. They are thick but will cook quicker than other meats so don't turn your back on them.

Instead of using salt on grilled foods, experiment with other seasonings. The process sears the outside and the seasonings that you have applied. Combined with the succulent juices that will once the meat is cut, these seasonings will add flavor to your meal.

To grill healthy doesn’t mean you have to sacrifice flavor or your favorite meats. The fat that is in the meat will all drip away as it cooks leaving you with a tender and heart-friendly main course.

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05.23 | 0 comments

When Friedewald Attacks

I don't get very excited about nitpicking blood lipids. That's not to say they're not useful. There's definitely an association between blood lipids and certain health outcomes such as cardiovascular disease. The thing that tires me is when people uncritically interpret those associations as evidence that lipids are actually causing the problem.

Low-density lipoprotein, or LDL, is the cholesterol fraction that typically gets the most attention. High LDL associates with heart attack risk in Americans and some other groups. Statins reduce LDL and reduce heart attack risk in a subset of the population, and this has been used to support the idea that elevated LDL causes heart attacks. This is despite the fact that lowering LDL via diet doesn't seem to reduce heart attack risk (typically by reducing total fat and/or saturated fat). Statins may in fact work because they're anti-inflammatory, rather than because they reduce LDL. But both explanations are speculative at this point.

The fact remains that if you want to know if Mr. Jones is going to have a heart attack in the next five years, measuring his LDL will give you more information than not measuring his LDL. This association doesn't seem to apply to all cultures or to Americans eating atypical diets. Then you can get into the fractions that associate more tightly with heart attack risk, such as low HDL, high triglycerides, small dense LDL, etc. Triglycerides vary with HDL (that is, when trigs go up, HDL generally goes down) and the ratio also happens to be a predictor of insulin sensitivity. Total cholesterol is virtually useless for predicting heart attack risk in the general population. This is something I'll discuss in more detail at another time.

When you walk into the doctor's office and ask him to measure your cholesterol, the numbers you get back will generally be total cholesterol, LDL, HDL and triglycerides. All of those except LDL are measured directly. LDL is calculated using the Friedewald equation, which is (in mg/dL):

LDL = TC - HDL - (TG/5)

Low-carb advocates have known for quite some time that this equation fails to accurately predict LDL concentration outside certain triglyceride ranges. Dr. Michael Eades put up a post about this recently, and Richard Nikoley has written about it before as well. The reason low-carb advocates know this is that reducing carbohydrate generally reduces triglycerides, often below 100 mg/dL. This is the range at which the Friedewald equation becomes unreliable, resulting in artificially inflated LDL numbers that make you have a heart attack just by reading them.

I had a lipid panel done a while back, just for kicks. My LDL, calculated by the Friedewald equation, was 131 mg/dL. Over 130 is considered high. Pass the statins! But wait, my triglycerides were 48 mg/dL, which is quite low. I found a paper through Dr. Eades' post that contains an equation for accurately calculating LDL in people whose triglycerides are below 100 mg/dL*. Here it is (mg/dL):

LDL = TC/1.19 + TG/1.9 - HDL/1.1 - 38

I ran my numbers through this equation. My new, accurate calculated LDL? 98 mg/dL. Even the U.S. National Cholesterol Education Panel wouldn't put me on statins with an LDL like that. I managed to shave 33 mg/dL off my LDL in 2 minutes. Isn't math fun?

*This equation was designed for individuals with a total cholesterol over 250 mg/dL.

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19.00 | 0 comments

Banana Fruit

Banana fruit is the common name given to the giant leaved plants terna great sweep of the tribe of Musaceae, fruit is arranged in a cluster with the groups arranged as fingers, called the comb. Almost all bananas fruit have yellow skin when ripe, although there are some colors orange, red, purple, or even almost black.

Banana fruit is on the most frequently consumed fruits in the world. Banana plants come in many sizes, and shapes. Beautiful variegated banana trees are frequently used to add tropical appeal to landscapes. The clusters of banana fruit can be easily ripened in the dark, cool interior of kitchen.

Nutrition and Health Benefit

The banana fruit contain three natural types of sugar - sucrose, fructose, and glucose - and fiber is perhaps the main role in handling the energy. If compared with apples, bananas protein has four times more, twice the carbohydrate higher phosphorus content four times higher, between vitamin A and iron five times higher, and vitamin and mineral content other twice more.

Banana fruit is suspected capable of improving the physical condition, thoughts, emotions and a person. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Bananas fruit is supposedly able to improve the physical condition, thoughts, and emotions. Banana fruit is also help overcome or prevent the large number of diseases as below

Anemia
Bananas contain iron which is high enough to trigger the body can produce higher hemoglobin.

Blood Pressure
Banana fruits as typical tropical containing high potassium so is suitable for people with high blood pressure who need to make low-salt diet but still need potassium. Banana fruit has the ability to treat high blood pressure patients.

Burnt
If you're too old to do activities outside of space and the body temperature to increase due to beam sunlight, try to eat bananas fruit because bananas are able to reduce body temperature due to the womb antacid.

Depression
Results of the research proves that people with depression, many felt much better after eating banana. This is because bananas contain protein tryptophan, a kind of protein that can be modified by the body into serotonin enzyme that is able to make someone become more relaxed, more calm, and happier.

Besides bananas are very good for people who are stressed. Potassium in banana fruit is able to tap the heart more stable, so that oxygen available to the brain remains stable. Measure potassium decreased metabolism due to the boast when a stress, enough to eat fruit bananas as a natural medicine to make normal.

Digestion

Because the fibers contain a high production of bananas can hit sour stomach - especially the stomach inflammation fell ill - so it does not cause stomach aches. Experts agree that the banana is the only fruit of the womb acid fiber and does not endanger the patient’s stomach. Fruit banana will neutralizer stomach acid and coat the stomach wound.

For both habitue Cigarettes
Bananas are very good for the habitue cigarettes because it contains vitamins C, A, B 6, B 12, potassium, and magnesium. All vitamins and minerals help the body to repair body cells due to nicotine more quickly.

Heartburn

Bananas have a natural antacid effect in the body, so if you are suffering from heartburn, try eating a banana for soothing relief

Morning Sickness:

Banana fruit help to keep blood sugar levels up and avoid morning sickness by snacking on bananas between meals

Mosquitoes bite
If you do not have a Balsam or when bitten by mosquitoes other insects give the banana skin on the part of inflammation / itching. Gynecology at the enzyme in the banana skin is able to reduce the itchiness and pain due to insect bite irritation.

Nerves of the brain
Bananas contain vitamin B with a very high degree useful to the body's nervous system.

Nausea in the Morning Day
For pregnant women who are often nausea in the morning, it is good if eat a banana as a snack. Gynecology natural sugar that can maintain a high degree of sugar that remains in the blood will reduce the feeling of nausea.

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19.07 | 0 comments

Letter to the Editor

I just got a letter to the editor published in the journal Obesity. It's a comment on an article published in October titled "Efficiency of Intermittent Exercise on Adiposity and Fatty Liver in Rats Fed With High-fat Diet."

In the study, they placed rats on a diet composed of "commercial rat chow plus peanuts, milk chocolate, and sweet biscuit in a proportion of 3:2:2:1," and then proceeded to simply call it a "high-fat diet" in the title and text body, with no reference to its actual composition outside the methods section. We can't tolerate this kind of fudging if we want real answers from nutrition science. Rats eating the "high-fat diet" developed abdominal obesity, fatty liver and hyperphagia, but this was attenuated by exercise.

As I like to say, the problem isn't usually in the data, it's in the interpretation of the data. The result is interesting and highly relevant. But you can't use terminology that tars and feathers all fat when your diet was in fact high in linoleic acid (omega-6), low in omega-3 and high in sugar and refined grains. Especially when butter and coconut oil don't cause the same pathology. I pointed out in the letter that we need to be more precise about how we define "high-fat diets". I also pointed out that the study is highly relevant to the modern U.S., because it supports the hypothesis that a junk food diet high in linoleic acid and sugar causes metabolic disturbances and fatty liver, and exercise may be protective.

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12.33 | 0 comments

Fatty Liver Reversal

On April 15th, I received an e-mail from a reader who I'll call Sam. Sam told me that he had elevated levels of the liver enzyme ALT (alanine transaminase) in his blood, which indicates liver damage. ALT is an enzyme contained in liver cells that's released into the bloodstream when they rupture. Sam also had fatty liver confirmed by biopsy.

Liver damage with fat accumulation is very common in the United States. According to the NHANES health and nutrition surveys, in the time period 1999-2002, 8.9% of Americans had elevated ALT. Just 10 years earlier (1988-1994), the number was 4.0%. Fatty liver is a growing epidemic that currently affects roughly a quarter of Americans. Sam told me he had been trying to reverse his fatty liver for nearly a decade without success, and asked if I had any thoughts. He was not overweight, and from what I could gather, his diet was already better than most. I believe Sam knew intuitively that the right diet would improve his condition. With the usual caveats that this is not advice and I'm not a doctor, here's what I told him:

The quality of fat you eat has a very large influence on health, and especially on the liver. Excess omega-6 is damaging to the liver. This type of fat is found primarily in refined seed oils such as corn oil, soybean oil, and safflower oil... Sugar is also a primary contributor to fatty liver. Reducing your sugar intake will go a long way toward reversing it. Omega-3 fats also help reverse fatty liver if an excess of omega-6 is present. There was a clinical trial using fish oil that was quite effective. You might try taking 1/2 teaspoon of fish oil per day.

On May 11, I received another e-mail from him:

The day after your recommendations, less than a month ago, I started a regimen of 1200 mg/day of fish oil concentrate.

At the same time, I significantly reduced or even eliminated all forms of sugar from my diet. I did have a half glass of orange juice for breakfast every few days or so, and some fruits, and maybe a taste of dessert or a small candy bar here and there. I never exceeded the 30 g/day sugar limit you suggested.

I completely eliminated any and all fried foods and avoided most oils. I also avoided high glycemic index foods to some degree, e.g. white bread and potatoes. I did eat quite a bit more protein, including red meat, eggs, fish, chicken, and pork.

The balance of my diet and lifestyle was largely unchanged. I do drink a couple of beers every two to three weeks, but never more than three drinks in day. I have been doing more yard work, simply because of the season. Other than that, I don't get much more exercise than a typical inactive office worker.

In the same e-mail, he sent me his new ALT test results. He had been getting tested since 2002. The latest result, reflecting his progress since adopting the new diet, followed the previous test by less than a month. Here's a graph of his ALT levels. Below 50 is considered normal: The latest test was 52, just on the cusp of normal. That's nearly 50% lower than his next lowest result over the past 7 years, in less than one month of eating well. I suspect that his next ALT test will be well within the normal range, and the fat in his liver will gradually disappear, if he continues this diet. When I asked him how he was feeling, he said:

I did feel different after adjusting my diet. It's hard to describe, but overall I just felt better. I wasn't as tired when I woke up in the morning and I became a little slimmer, not a lot, maybe 3-5 pounds [note: he was not overweight to begin with]. I figured it was a placebo effect, but I think the fish oil has made a real difference.

Yesterday I had a few potato chips, corn chips, and some others. I didn't like it at all. Today I had half of a brownie for an afternoon snack and I completely crashed after an hour or so. I had a hard time keeping my eyes open. I no longer have much of a craving for snack food, I prefer to eat a full meal with more protein, e.g. beans, meat etc.

Fatty liver is a serious problem that responds readily to diet. I believe the main culprits are excess omega-6 from industrial vegetable oils; insufficient omega-3 from seafood, leafy greens and pastured animal foods; and excess sugar. The liver is your "metabolic gatekeeper", so it pays to take care of it.

How to Fatten Your Liver
Excess Omega-6 Fat Damages Infants' Livers
Health is Multi-Factorial

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19.00 | 0 comments

Healthy Snack Food

Usually in 1 day we eat 3 times a day, breakfast, lunch, and dinner, and of which we are also eating small meals or snack in order to keep our bodies fit and health reason, and we choose the snack to eat with many reason such as the taste, the price, the calorie and other reason, but there is a question what is the best healthy snack food for us?

The best healthy snack food for eat is fruit, fruit is delicious, sweet, and have the health benefit for our body because there are a lot of nutritious inside the fruits that is good for body. Fruits are known to reduce risk many kinds of disease such as heart disease, cancer, and stroke.

Apples, oranges, bananas, kiwi, plums, grapes are some of the excellent fruits as healthy snack food in which we can eat without ruining our diet or prevent weight loss. Healthy snack food also provides the body with the nutrition for the body to function. These healthy snack foods can make us fresh after doing a heavy work

Don’t afraid to take and eat some fruits such as banana and oranges when you are hungry, not just one or two fruits, but you can take and eat more fruits as many as you like, and don’t worry to gain weight with these healthy snack food because those fruits are not as calorie dense as food such as meat or grains, and also healthy snack food isn’t heavy like other foods. Healthy snack food is solution for you to make full, fit and healthy.

Healthy snack food

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09.42 | 0 comments

A Little Tidbit

I'm gearing up for a new series of posts based on some fascinating reading I've been doing lately. I'm not going to spill the beans, but I will give you a little hint, from a paper written by Dr. Robert S. Corruccini, professor of anthropology at Southern Illinois university. I just came across this quote and it blew me away. It's so full of wisdom I can't even believe I just read it. The term "occlusion" refers to the way the upper and lower teeth come together, as in overbite or underbite.

Similar to heart disease and diabetes which are "diseases of civilization" or "Western diseases" (Trowell and Burkitt, 1981) that have attained high prevalence in urban society because of environmental factors rather than "genetic deterioration," an epidemiological transition (Omran, 1971) in occlusal health accompanies urbanization.

Western society has completely crossed this transition and now exists in a state of industrially buffered environmental homogeneity. The relatively constant environment both raises genetic variance estimates (since environmental variance is lessened) and renders epidemiological surveys largely meaningless because etiological factors are largely uniform. Nevertheless most occlusal epidemiology and heritability surveys are conducted in this population rather than in developing countries currently traversing the epidemiological transition.

In other words, the reason observational studies in affluent nations haven't been able to get to the bottom of dental/orthodontic problems and chronic disease is that everyone in their study population is doing the same thing! There isn't enough variability in the diets and lifestyles of modern populations to be able to determine what's causing the problem. So we study the genetics of problems that are not genetic in origin, and overestimate genetic contributions because we're studying populations whose diet and lifestyle are homogeneous. It's a wild goose chase.

That's why you have to study modernizing populations that are transitioning from good to poor health, which is exactly what Dr. Weston Price and many others have done. Only then can you see the true, non-genetic, nature of the problem.

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23.02 | 0 comments

The Lyon Diet-Heart Study: A Few More Thoughts

Although the degree of atherosclerosis (hardening/narrowing of the arteries) correlates with the risk of heat attack, the correlation isn't perfect. In fact, if you read my previous post on 20th century coronary heart disease trends in the U.K., you know that the frequency of heart attacks rose dramatically during the first half of the century, while the prevalence of severe atherosclerosis stayed the same or even declined.

If you accept the standard idea of how a heart attack occurs, first the coronary arteries become narrowed due to atherosclerosis. Then a clot forms, which lodges itself in a narrowed artery, blocking it and cutting off the blood supply to part of the heart muscle. The clot may be the result of a ruptured atherosclerotic plaque.

If you're unlucky, the loss of blood to your heart causes arrhythmia, or a loss of coordination of the heart muscle. This can cause it to pump blood inefficiently, sometimes resulting in death. Arrhythmias are estimated to account for about half of all heart attack deaths in the U.S. Sometimes they occur without a coronary blockage as well.

Omega-3 fatty acids seem to affect all three parts of the process: the atherosclerosis, the clot formation and the arrhythmia. Supplementing fish oil, even in the absence of reduced omega-6, may slow the progression of atherosclerosis according to a controlled trial.

Where omega-3 really shines is its ability to prevent clots and arrhythmias. In the DART and Lyon trials, the benefits of improving omega-6:3 balance appeared much more quickly than would be possible if it were acting by reversing atherosclerosis. This may have involved the blood-thinning properties of omega-3. The most dramatic effects were on sudden cardiac death, often the result of arrhythmia. Omega-3 fatty acids potently suppress arrhythmias in animal models.

You can have severely narrowed and calcified arteries, but if a clot never shows up, you may never actually have a heart attack. The modern industrial diet is extremely thrombotic (clot-promoting), probably in large part due to the combination of excessive omega-6 and insufficient omega-3. If the artery blockage doesn't cause an arrhythmia, the heart attack may not be fatal.

Omega-3 fats seem to prevent heart attacks on multiple levels.

The Lyon Diet-Heart Study: Background
The Lyon Diet-Heart Study
The Lyon Diet-Heart Study: Implications
Polyunsaturated Fat Intake: What About Humans?

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19.00 | 0 comments

What should you eat?

How many times have you asked that question?  How too often do your lunches turn into fast food and how many times do your dinners resort to take-out?

Even if you don’t eat fast food or do take-out, figuring out what to eat can become very tedious, especially if you’re trying to stay healthy and lose fat.  Knowing what and when to eat can feel like studying for final exams again.

Before you go into anymore of a panic, take a deep breath, and feel reassured that fitness expert Vince DelMonte and Empowered Nutrition Meal Plans has come to the rescue to teach you how to make healthy meals to strip away any excess body fat.

For the next 7-days, you get an opportunity to whip your diet into shape so you can trim and lean down, burn fat and combat any health issues.

Have you downloaded your FREE 7-day Fat Loss Meal Plan yet?

Check out what my buddy, Vince DelMonte, is hooking you up with this week:
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Your nutrition meal plan should be set up just like your training program.

Just like exercise, there are beginner, intermediate and advanced programs.

Nutrition, if done properly, follows the same set of rules.

Empowered Nutrition Meal Plans has beginner, intermediate and advanced meal plans depending on your level of nutrition knowledge and fitness and goals.

Today we are handing you a sample from the 7-day beginner program with 2000 calories for males and 1600 calories for females.

We don’t care how big or how small you are, if you’re a male, follow the 2,000 calorie meal plan to the letter.  That goes for females too.  I don’t care how big or how small you are, follow the 1,600 calorie meal plan to the letter.

When you order the complete system on June 30th, Vince and Empowered will hook you up with all the different calorie levels and different levels.  For now, all you need is what we're giving you today.

The goal is to achieve the following:

    * Tell you exactly what to eat so you have no guesswork.

    * At what time to eat so you don’t slow down your metabolism.

    * How much you should be eating in each meal so you can monitor your progress.

    * What to shop for at the grocery store so you can’t bring home anything unnecessary.

    * How to cook it so you?re eating healthy and delicious meals at the same time.

    * To remove the stress that food causes in your life and give you an easy and simple plan.

    * To put your body in hormonal balance to control and improve your energy levels.

    * Start stripping away the next 10, 20, 30 ? or more pounds of fat you want to lose.

Following a meal plan is not for everyone and you may prefer to wing it and just hope what you’re eating is working.  If you don’t like being held by the hand and told exactly what to eat and when to eat in the right amounts then let someone else download these plans instead.

However, if you follow Vince's advice and use these meal plans over the next 7-14 days you’ll see real results on the scale, at your waistline and in your energy levels.  This might even be the first step to getting you into or back into the best shape of your life.

Check it out here:
--> http://bit.ly/OiGEG

Arthur M.
http://rxsportz.com

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05.17 | 0 comments

Donations Gratefully Accepted

I've been incurring significant costs buying books and photocopying journal articles for the blog lately, so I've decided to add a donation button to the right sidebar. Anyone is still welcome to read posts and participate in the community, regardless of whether or not they donate. If you feel like you'd like to chip in, I'd appreciate it.

The button takes you to a PayPal webpage, where you can securely donate either with a PayPal account or using a credit card.

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19.09 | 0 comments

The Lyon Diet-Heart Study: Implications

There's something ironic about the Mediterranean diet used in the Lyon diet heart study, the one that dramatically reduced participants' risk of heart attack and all-cause mortality relative to the prudent diet control group: it wasn't actually a Mediterranean diet.

The concept of the Mediterranean diet as protective against heart disease may have originated in Dr. Ancel Keys' Seven Countries study, in which he compared the food habits and cardiovascular mortality statistics both between and within seven European countries. Countries surrounding the Mediterranean, and in particular the Greek island of Crete, had the lowest cardiovascular death rates. The Cretan diet is high in monounsaturated fat, relatively low in saturated fat, low in omega-6, and high in omega-3 fatty acids, including fat from seafood and the plant omega-3 alpha-linolenic acid. It also includes abundant green vegetables. This became the inspiration for the modern American concept of the "Mediterranean diet". The part about low omega-6 tends to be omitted.

Of course, if you look at modern heart attack mortality statistics by country, France is the lowest in Europe. France is a Mediterranean country, yet happens to have a very high intake of saturated fat per capita. So the cardiologist-approved version of the Mediterranean diet isn't exactly accurate.

The Lyon study departs even further from the traditional Mediterranean diet. Neither the Cretan nor the French diet are low in fat, yet participants were encouraged to reduce their fat intake. The Cretan diet includes some animal fat and eggs, while Lyon participants were encouraged to avoid these. And finally, the margarine. You could be guillotined for using margarine instead of butter in France, and I'm sure the Cretans aren't too fond of it either. Yet the margarine used in the Lyon study was rich in omega-3 alpha-linolenic acid, a critical factor.

Previous intervention trials such as MRFIT, the Women's Health Initiative (WHI) dietary modification trial, and others, exhaustively tested the hypothesis that reducing total fat intake reduces cardiovascular mortality. It doesn't. A dozen trials have also tested the idea that reducing saturated fat reduces cardiovascular mortality. It doesn't. Increasing fiber doesn't, according to the DART trial. Increasing fruit and vegetables modestly doesn't, according to WHI.

So what's left that's unique about the Lyon trial? It was the only trial to dramatically reduce omega-6 consumption, to below 4% of calories, while increasing omega-3 consumption from plant and seafood sources. In my opinion, that combination is the only plausible explanation for the large reduction in heart attacks and total mortality. That combination also happens to be a consistent feature of the real Mediterranean diet. In both Crete and France, omega-6 intake is relatively low, and omega-3 intake is relatively high. They also eat more real food than processed food in general, a factor that I don't underestimate.

Where do we go from here? Obviously I'm not going to recommend eating omega-3 enriched margarine. Mediterranean countries don't need industrial goop to avoid a heart attack, and neither do you. Anyone who's been to France knows they don't deprive themselves over there. They eat real food and they enjoy it.

The way to preserve the essential elements of the Mediterranean diet without becoming an ascetic is to eat fats that are low in omega-6, and find a modest source of omega-3. That means eating full-fat dairy if you tolerate it, fatty meat if you enjoy it, organs, seafood, olive oil in moderation, coconut oil, butter, lard, and tallow. Along with a diet that is dominated by real, homemade food rather than processed food. Some people may also wish to supplement with small doses of high-vitamin cod liver oil, fish oil or flax. I consider the latter to be inferior to animal sources of omega-3, but it can be useful for vegetarians.

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10.52 | 0 comments

Trans Fatty Acids: The poison in our food supply that most people are STILL eating every day

By Tom Venuto

Most people are eating a poison every day without giving it a second thought.  This substance can increase belly fat and consuming even small amounts (2% of total energy intake) is consistently linked to coronary heart disease. The research also says that this stuff can increase visceral fat, contribute to insulin resistance, increase risk of type 2 diabetes, increase bad cholesterol, decrease good cholesterol, trigger systemic inflammation and adversely affect almost every cell in your body.

What substance could be so harmful that it causes all of these health problems and yet is so prevalent in our food supply that most people are eating dangerous amounts every single day? This industrially manufactured ingredient is called Trans fatty acids (TFA’s).

TFA’s are not found in nature, with the exception of some ruminant-derived TFA’s in certain dairy products (usually contributing less than 0.5% of total caloric intake). TFA’s come mostly from the industrial hydrogenation of vegetable oils, which alters the natural cis configuration of the oils to the trans configuration. If you see “partially hydrogenated” oil in the ingredients list of any food product, then it contains TFA’s.

TFA’s have been studied for decades, but were largely ignored until the past several years. Research papers linking trans fats to heart disease date back to the 1970’s. In 1994, the Center for Science in the Public Interest petitioned the Food and Drug Administration to put trans fats on food labels (didn’t happen until 2006). Since 2006, TFA’s have thankfully received a decent amount of publicity when they were in the news regarding new food labeling laws and the banning of their use in restaurants in some states.

New studies have been published in the past year confirming the dangers of TFA’s. Four recent studies indicated 24, 20, 27 and 32% higher risk of myocardial infarction (MI) or CHD death for every 2% energy of TFA consumption isocalorically replacing carbohydrate, SFA, cis monounsaturated fatty acids and cis polyunsaturated fatty acids, respectively.

TFA intake in the United States still averages 2-3% of total energy intake, 4% in some developing countries where fast food is being introduced and as high as 8-10% in certain subgroups (who eat large amounts of baked goods, fried foods, pastries, doughnuts, etc). The government recommended maximum is 1% of total energy intake (2 grams!). Some experts say there is NO safe level of TFA intake.

Legislation has been enacted in some states banning the use of TFAs in restaurants. It was big news New York. As of 2008, 11 cities and counties have adopted regulations to restrict TFA use in restaurants. However, industrial TFA use is still widespread and lots of people are still scarfing them down every day.

If Trans fats are so dangerous, why is their use so widespread? Dietary fat expert Udo Erasmus put it this way: “TFA’s are a food manufacturer’s dream: an unspoilable substance that lasts forever.” TFA’s are cheap and for countless food products, they can prolong shelf life, allow easy transport, provide solidity at room temperature (to make spreads), and increase suitability for commercial frying.

Although most people have heard of TFA’s, the bad news is that this increased awareness has not been enough to translate into behavior change.

A study recently published in the Journal of The American Dietetic Association (ADA) found that in 2007, 73% of Americans knew that TFA’s increased risk of heart disease, compared to 63% in 2006. However, the bad news is that 79% of Americans could not name 3 foods that contain trans fats. 46% of Americans could not name any sources of trans fats on their own.

“Knowledge about food sources of fats remains low” says Robert Eckel, professor of Medicine at the University of Colorado.

Public health messages have been raising awareness, but they haven’t been enough. “TFA’s are bad for you.” Ok, so now what? What you really need are some simple behavior guidelines and a list of foods to eat very infrequently if you eat them at all.

Here are some good places for you to start.

4 Ways to Avoid Trans Fatty Acids

1. Eat mostly foods that do not have a label. At the risk of stating the obvious, if you don’t eat anything that comes in a box or package with a label, then you won’t ever consume manmade TFA’s. If your diet consists primarily of fruits, fibrous vegetables, root vegetables, beans, legumes, brown rice, unprocessed whole grains, nuts, seeds, eggs, fish and lean meats, you’re home free.

2. Watch for label loopholes. WARNING: Food companies are lying to you on their product labels to make you think their foods are TFA-free. The front of their package may say “ZERO grams of trans fats,” and yet there is hydrogenated oil listed in the ingredients. How could that be? There is a label loophole where the government allows companies to claim zero trans fats if there is less than a half a gram per serving. So the food companies sneakily manipulate their serving sizes until the servings are so small that the TFA content falls below the per serving limit.

3. Read ingredients lists. The primary source of TFA’s is partially hydrogenated vegetable oils. In particular, soybean, sunflower, cottonseed and palm oils are frequently hydrogenated. Your first step then, is to read food labels on any packaged products and look at the ingredients list. If it contains partially hydrogenated oils, it contains TFA’s.

4. Avoid foods that contain TFA’s most of the time. TFA’s are commonly found in baked goods (bakery), fried foods and packaged convenience foods, especially:

cookies*
crackers*
biscuits*
pastries*
pies*
doughnuts*
packaged frozen foods (breaded chicken, breaded fish, etc)
corn chips
potato chips
packaged popcorn
some breads
frostings
french fries (fried potatoes)
taco shells
margarines and spreads
shortening
some salad dressings
some candies
some artificial cheeses

* major food sources for American adults

In 2002 when I published the first edition of my ebook, Burn The Fat, Feed The Muscle, I warned my readers of the dangers of trans fatty acids. I was not the only one either. Years ahead of the 2006 law requiring trans fats to be listed on food labels and the 2007-2008 restaurant TFA bans, numerous health professionals were already warning people to stay away from TFA’s.

Not enough people heeded the warnings, while meanwhile, politics and commercial interests delayed legislation. No doubt, skyrocketing rates of obesity, diabetes and cardiovascular disease can be largely linked to the continued use of these artificial fake food additives. In the US alone, 1,700,000 new cases of diabetes, 233,600 diabetes-related deaths, 600,000 myocardial infarctions and 451,300 coronary heart disease-related deaths are reported every year.

A campaign for better education and lifestyle change is worth supporting. As researchers from Harvard said, “A comprehensive strategy to eliminate the use of industrial TFA in both developed and developing countries, including education, food labeling, and policy and legislative initiatives, would likely prevent tens of thousands of CHD events worldwide each year.”

For a healthy and balanced lifestyle, and for better long-term compliance, I’m rarely in favor of tagging any foods as totally “forbidden” or to use words as strong as “poison” in describing foods. But if there are any exceptions, trans fats are one of them.

If you are unable or unwilling to eliminate TFA’s from your diet completely, then you would be wise for the sake of your health and your family’s health, to keep foods containing TFA’s to a bare minimum and avoid eating any TFA-laden foods on a daily basis.

Last, but not least, be on guard, because history tells us that when one harmful food additive is banned, it is often replaced with another, which is sometimes even worse. That’s why item #1 on my list of four ways to avoid trans fatty acids is the best way to avoid anything that is harmful to your health.

Train hard and expect success,

Tom Venuto
Fat Loss Coach
www.BurnTheFat.com

About the Author:

Tom Venuto is a fat loss expert, lifetime natural (steroid-free) bodybuilder, independent nutrition researcher, freelance writer, and author of the #1 best selling diet e-book, Burn The Fat, Feed The Muscle: Fat-Burning Secrets of The World’s Best Bodybuilders & Fitness Models (e-book) which teaches you how to get lean without drugs or supplements using secrets of the world's best bodybuilders and fitness models. Learn how to get rid of stubborn fat and increase your metabolism by visiting: http://burnthefat.rxsportz.com

References

Americans’ Awareness, Knowledge, and Behaviors Regarding Fats, Eckel RH et al, Journal of the American Dietetic Association, Feb 2009 (2):288-296

Metabolic implications of dietary trans-fatty acids, Dorfman SE et al, Obesity, Feb 2009, 1-8. Cardiovascular and metabolism disease area, Novartis institutes for biomedical research, INc. Cambridge, Mass.

Mortality from arteriosclerotic disease and consumption of hydrogenated oils and fats, Thomas LH, Br J Prev Soc Med, Jun 1975 29(2): 82-90

Health effects of trans-fatty acids: experimental and observational evidence. Mozzafarian D, Eur J Clin Nutr, May 2009: 63 suppl 2S5-21, Harvard Medical School

Fats that Heal, Fats that Kill, Udo Erasmus, Alive Books, 1994

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05.29 | 0 comments

Natural Antioxidants

Oxidants, usually referred to as' free radicals' are generated by nature as a result of the millions of biochemical processes by the body every minute. Free radicals also enter the body through external influences such as sun exposure, pesticides and the type of environment. In addition, mental and physical stress, alcohol consumption, unhealthy eating, and smoke cigarettes will increase free radical in our body

Oxidation in the body that cause the disruption of cells. If the amount of free radical oxidation in the body may be increased to a level that is not healthy, can cause wide damage to cellular components and can accelerate the aging process. can contribute to various degenerative diseases and reduce the body's ability to handle other problems, including cardiovascular damage, eye disease, and cancer.

Antioxidants counter this effect by binding with free radicals before they can cause damage. They then convert them into biochemical substance is not harmful, helps enormously with the loss of damaged cells. Nutrition is antioxidants that help decrease the number of free radicals in your body by providing them with the oxygen molecule that are missing them and make them stable

Natural antioxidants, which means that the antioxidants found in food that we eat. Certain foods can be very high in some types of Antioxidant, but will not contain any of the other types. And even if a particular food may be very healthy food choices, too many things that likely will cause some problems. To be able to get the benefits of natural antioxidants, you need to get them from a variety of different foods.

Natural antioxidants in most fruits, vegetables, and grains become the main source of vitamin a, c and e, all of which are strong antioxidants. This is true, though not all veggies are the same in this case. So if you want to ensure that your Antioxidant intake enough, you have to choose vegetables and fruits high in antioxidants.

Natural antioxidants can provide many health benefits. It shows that regular consumption of food is now working as an Antioxidant prevention of cancer. Also antioxidants which are anti-aging agent. Natural antioxidants are also valuable - and you can start today

natural antioxidants

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01.58 | 0 comments

The Lyon Diet-Heart Study

Now that we have the proper context, it's time to dig into the Lyon Diet-Heart trial, one of the most important and misunderstood diet trials of all time.

The trial enrolled 605 middle-aged French men and women who had previously suffered a heart attack. This is called a "secondary prevention" trial because it's designed to prevent a second heart attack. The advantage of secondary prevention trials is that they can be smaller, because men who have already had a heart attack are at a much higher risk of having another. This increases your statistical power. The disadvantage is that the participants aren't necessarily representative of the population at large.

Participants were divided into a control group and an intervention group. The control group "received no dietary advice from the investigators but nonetheless were advised to follow a prudent diet by their attending physicians". Ah, the prudent diet rears its ugly head once again. In a later paper, they describe the prudent diet they used in a bit more detail:

[The control subjects] were expected to follow the dietary advice given by their attending physicians, similar to that of step I of the prudent diet of the American Heart Association.

And what exactly is this prudent diet? It was created by the National Cholesterol Education Panel, that very conflicted organization I've written about before. Step I is now defunct, having given way to the next generation of NCEP guidelines in 2000. Here's a summary of the old Step I from the American Heart Association's website:

The Step I diet restricted total fat to no more than 30 percent of total calories, saturated fat to no more than 10 percent of total calories, and cholesterol to less than 300 mg/day. It was intended as the starting point for patients who had high cholesterol levels.

This is an important point: the Lyon Diet-Heart trial wasn't an ordinary trial comparing the average person's diet to a different diet. It was a bare-knuckle showdown between the prudent diet and a modified version of the Mediterranean diet! I believe that's part of the reason it was rejected by the prestigious New England Journal of Medicine, although there's another reason I'll get to later. The intervention group received different advice:

Patients in the experimental group were advised by the research cardiologist and dietician, during a one-hour-long session, to adopt a Mediterranean-type diet: more bread, more root vegetables and green vegetables, more fish, less meat (beef, lamb, and pork to be replaced with poultry), no day without fruit, and butter and cream to be replaced with margarine supplied by the study.

Because the patients would not accept olive oil- traditional to the Mediterranean diet- as the only fat [because French people use more butter than olive oil- SG], a rapeseed (canola) oil-based margarine (Astra-Calve, Paris, France) was supplied free for the whole family to experimental subjects. This margarine had a composition comparable to olive oil [mon oeil- SG] with 15% saturated fatty acids, 48% oleic acid but 5.4% 18:1 trans. However, it was slightly higher in linoleic [omega-6- SG] (16.4 vs 8.6%) and more so in alpha-linolenic acid [omega-3- SG] (4.8 vs 0.6%), a fatty acid markedly higher (3 fold) in the plasma of the Cretan cohort in the Seven Country study compared to that of Zutphen (Netherlands).

The oils recommended for salads and food preparation were rapeseed and olive oils exclusively. Moderate alcohol consumption in the form of wine was allowed at meals. At each subsequent visit of the experimental patients, a dietary survey and further counseling were done by the research dietician.

After five long years of these brutal diets, participants in the intervention ("Mediterranean") group were eating slightly less total fat, 29% less saturated fat, 32% less cholesterol, a bit more bread, legumes, fruit, vegetables and fish, compared to the control (prudent diet) group. They were also eating less meat and much less butter and cream, although cheese consumption was the same between groups. French people know better than to give up their cheese!

So far, these changes are not unique. They're similar to the interventions in the ineffective MRFIT and WHI trials in the last post. Here's where it gets interesting. The intervention group ate three times as much omega-3 alpha-linolenic acid as the control group, and 32% less omega-6 linoleic acid. The ratio was 20 : 1 linoleic acid : alpha-linoleic acid in the control group, and 4.4 : 1 in the intervention group. This was due to the combination of a low-fat diet and the canola oil goop they were provided free of charge.

But it gets even better. The intervention group reduced their omega-6 linoleic acid intake to 3.6% of calories, below the critical threshold of 4%. As I described in my recent post on eicosanoid signaling, reducing linoleic acid to below 4% of calories inhibits inflammation, while increasing it more after it has already exceeded 4% has very little effect if omega-3 is kept low*. This is a very important point: the intervention group didn't just increase omega-3. They decreased omega-6 to below 4% of calories. That's what sets the Lyon Diet-Heart trial apart from all the other failed diet trials.

After five years on their respective diets, 3.4% of the control (prudent diet) group and 1.3% of the intervention ("Mediterranean") group had died, a 70% reduction in deaths. Cardiovascular deaths were reduced by 76%. Stroke, angina, pulmonary embolism and heart failure were also much lower in the intervention group. A stunning victory for this Mediterranean-inspired diet, and a crushing defeat for the prudent diet!

There's a little gem buried in this study that I believe is the other reason it didn't get accepted to the New England Journal of Medicine: there was no difference in total cholesterol or LDL values between the control and experimental groups. The American scientific consensus was so cholesterol-centric that it couldn't accept the possibility that an intervention had reduced heart attack mortality without reducing LDL. The paper was accepted to the British journal The Lancet, another well-respected medical journal.

In the next post, I'll describe how we can benefit from the findings of the Lyon trial, and even surpass it, without having to resort to canola oil margarine.

*I admit 4% is somewhat arbitrary, but I think it's a good reference point based on the shape of the HUFA curve in this post.

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18.00 | 0 comments

The buzz around this online, raw food event is huge

I'd be surprised if you haven't seen this yet...

Just about everyone in the raw food world is buzzing about the new online event created by Kevin Gianni called the Rawkathon.

I can see why...

I just took another look at the line up of experts that Kevin Gianni has put together for the project I mentioned recently and have basically cleared out my calendar to make sure that I watch all of the interviews.

It's going to be amazing!

I think the best thing about it--besides the fact that it doesn't cost you anything--is that I feel like the event has the information that many of you have been searching for.

Kevin has done an incredible job of addressing the questions that many of you ask about staying raw, finding motivation, and fighting disease. 

He's also do a great job of putting together an extremely capable panel of top experts together to answer those questions.

So please go ahead and take a look if you haven't already, this is something that you want to be a part of...

==> http://tinyurl.com/klvzu4

As I mentioned in my last email, this event is fr@e, so go on over and see what's the buzz is all about...

==> http://tinyurl.com/klvzu4

Thanks!
Arthur M.

http://tinyurl.com/klvzu4

P.S. Did I mention you don't have to pay a dime and that it doesn't cost a thing for those who sign up?  Go check it out now...

==> http://tinyurl.com/klvzu4

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05.23 | 0 comments

No travel needed for this amazing event

I have something I think you'll be really excited about, I know I am...

Over the last month, co-creator of the Raw Summit has been busy putting together something that's never been done before.

For those who aren't familiar with the Raw Summit, it was an online teleseminar event that brought thousands of people together to learn more about raw and living foods.

What Kevin is up to now is even bigger and better...

He's spent the last month putting together an event called "The Rawkathon."

This is a collection of candid, one-on-one interviews with 15 of the top raw and living food experts on the planet and it will be broadcast for you to watch or listen to in a few short weeks.

The interviews--from what he's said--are like no stage presentation or "how-to" DVD you've seen before.

Not only do these interviews cover how to stay raw, how to stay motivated, and the best ways to do so--Kevin has also said that they capture the true essence of each expert.  Almost like you were there in the room with them as the interview was being conducted.

So when you're a part of the event, you get to hear 15 amazing interviews that really have never been created before or likely never again.

As with all of Kevin's events, to get involved, it's 100% fr@e.

It costs nothing for you to watch or listen to these interviews. 

All you have to do is register now and you'll be sent information on how you can be a part of raw food history...

==> http://tinyurl.com/klvzu4

Right now the project is set to release on October 19th and only is broadcast for one week, so I wanted to let you know early. 

There is an opportunity to get all the interviews in a digital or hardcopy package at a special price with special bonuses, that won't be up after the event starts.

So please go ahead and register now...

==> http://tinyurl.com/klvzu4

Thanks!

Arthur M.

P.S. In just a few short weeks, this event will be over, so don't miss the opportunity now!

==>  http://tinyurl.com/klvzu4

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14.17 | 0 comments

Easy to Tote, Healthy Snacks for the Fourth of July

If you’re like us, we usually hit a parade or two, then head to the beach for a few hours, and then spend the evening in a park waiting for the Fireworks to start.

With kids, grandkids and teens it’s hard to keep them from “starving to death”, so I’ve learned to tote snacks to have on hand at all times, to serve between meals.

I try to divide as much as possible into individual servings for convenience and to ward off any possible sharing issues from the get-go. I use zippered baggies and those cloth grocery bags that most stores carry now. These snacks will also fit in your diaper bag nicely.

Healthy Snack Ideas:

•    Slice apples and sprinkle with lemon juice to keep from turning brown
•    Seedless grapes, removed from the vine
•    Goldfish crackers
•    Crackers with peanut butter inside
•    Graham crackers
•    Nuts
•    Cheerios or other cereal
•    Raisins
•    Any dried fruit
•    Trail Mix
•    Pretzels
•    Wheat Thins
•    Pickles
•    Animal Crackers
•    Fruit Snacks
•    Cereal Bars
•    Granola Bars
•    Pudding Packs

Easy to Tote Beverages:

•    Juice boxes or pouches
•    A water bottle for each person and a box of the individual powdered drink mix tubes
•    Small sports type beverages such as Gatorade

The key is to keep the weight down, make them easily accessible and divide them up for individual servings. Using these suggestions will help make your Fourth of July a happy and less stressful one!

----------------------
See 30 outstandingly delicious 4th of July Side Dish Recipes at www.ebotek.com/recipes/July4/

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11.40 | 0 comments

The Lyon Diet-Heart Study: Background

To appreciate the full significance of the Lyon diet-heart study, we have to go back in time a bit. We're off to 1982, the year the U.S. National Heart, Lung and Blood Institute published the results of their massive study, the Multiple Risk Factor Intervention Trail (MRFIT).

By 1982, the idea of the "prudent diet" was well ingrained in American medicine, despite a lack of direct evidence to support it, and even a certain amount of evidence at odds with it (such as the ill-fated Anti-Coronary Club trial). The prudent diet was designed to reduce the risk of heart attack, and suggests reducing total fat, saturated fat and cholesterol intake, while increasing consumption of vegetables, whole grains, fruit and fiber. Some versions of the diet replace saturated fat with polyunsaturated vegetable oils.

MRFIT involved 12,866 men at high risk of heart attack, making it one of the largest controlled trials of all time. Half of the group were told to keep doing what they were doing, under medical supervision, and the other half were given intense diet and lifestyle counseling. The intervention group was counseled to quit smoking and reduce their consumption of saturated fat and cholesterol, and increase polyunsaturated vegetable oil consumption.

After 6 years, 46% of the intervention group had quit smoking, compared to 29% in the control group. The intervention group reduced their cholesterol intake by 40% and their saturated fat intake by more than one-fourth, and increased their consumption of polyunsaturated fat (omega-6) by one third relative to the control group (source).

The results? After seven years, total mortality was 41.2 per 1,000 in the intervention group and 40.4 in the control group, a difference that was not even close to statistically significant. There were also no significant differences in heart attack rate or heart attack death rate. The authors and their apologists tried to wiggle out of the obvious conclusion through an avalanche of slippery math and editorials.

The results were mirrored by a later intervention trial published in 2006, the Women's Health Initiative dietary modification trial. This one was even larger, involving 48,835 postmenopausal women! This was another test of the prudent diet, in which participants were intensively counseled to

reduce total fat intake to 20% of calories and increase intakes of vegetables/fruits to 5 servings/d and grains to at least 6 servings/d.

After 6 years, the intervention group was eating 22% less fat, 23% less saturated fat, 20% less cholesterol, 15% more carbohydrate, 22% more fruits and vegetables, and slightly more fiber and whole grains than the control group. LDL dropped a bit in the intervention group.

I think you know what's coming...

Over a mean of 8.1 years, a dietary intervention that reduced total fat intake and increased intakes of vegetables, fruits, and grains did not significantly reduce the risk of CHD, stroke, or CVD in postmenopausal women...

Oh and you forgot to mention, 4.9% of women died in the intervention group as opposed to 5.0% in the control group. A "minor detail" that I couldn't find in the paper so I had to look up elsewhere. The study also showed that the diet modifications didn't reduce the incidence of breast or colorectal cancer, two of the most common cancers. RIP, prudent diet. Although it still seems to be struggling along, despite the beating. Another set of editorials appeared claiming that the diet didn't work because it wasn't extreme enough. How far do we have to move the goalposts before we give up?

There was one interesting finding that came out of MRFIT, which foreshadowed the result of the Lyon trial. MRFIT participants eating the most omega-3 from fish were at a 40% lower risk of coronary heart disease and a 22% lower risk of dying of any cause. This was not part of the intervention, so it doesn't necessarily reflect cause and effect. For that, we'll have to look at the Lyon trial.

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22.21 | 0 comments

Organic Food Stores

More and more people are starting to think healthy, most of them buy some organic products in addition to their regular product selection in conventional stores.and this cause demand for organic food stores and improve even more popular. And at this organic food store is a big business. Continue the growth that is expected as we see more organic products appear in the shops is also in a traditional stores

There are many more organic food store that is available in the market, organic food store is to help consumers find the best offer for organic food.They offer organic supplements, fresh organic food, organic household and body care products, and gourmet deli and bakery. They also lay out the website offers consumers recipes, tips on various things such as how to make fruits and veggies last longer, and many organic health news.

In organic food stores we can see more high quality and competency organic products than for attractive prices, and more value to the traceability and trustworthiness. Organic food store is defined as the only shop that specializes in the sale of the natural.

Organic food store which is the main grocery shopping experience. No matter whether the stores only sell organic vitamins, supplements, nuts, or cleaners. Consumers demand more and more organic items become available. Shopping for organic food has become easier because of the different types of organic food market are available.

Organic food is not always healthier than non-organic food, they do not have a pesticide chemical residue and non-organic food, which of course make them more safe for human consumption, and organic food stores are a smart and modern solution to have access to healthy product.

Organic Food Stores

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07.41 | 0 comments