FeaturedThe Power of Healthy Eating “Let Food Be Your Medicine”

This website challenges the mainstream advice on healthy eating and showcases the power of clean, whole foods to rebuild total body health.

Our ancestors ate diets that contradict modern nutritional dogma, and these traditional diets, full of animal fats and cholesterol, but low in sugar and grains, kept them in excellent health.

People eating this nutrient-dense, traditional diets lived healthy, disease-free lives. They died of old age, instead of heart disease, cancer or diabetes. They didn’t need medical procedures, expensive drugs, or insurance for long hospital stays.

What is a Traditional Diet?

Traditional diets come in many forms, but they all include real food, close to its natural state, and rich in vitamins and minerals. These clean, healthy foods are nature’s medicine, providing the basis for good health without the nasty side effects associated with drug-based therapies.

There are still societies in the world eating real food free of processed, polluted ingredients. These people enjoy excellent health without the intervention of doctors and drugs.

How much clearer could the relationship between healthy eating and disease be?

Benefits of Healthy Eating

The themes of this site include the benefits of:

  • Whole, real foods: Healthy eating habits begin with real, nutrient-dense, organically grown foods that are naturally low in carbohydrates and rich in protein and clean, natural fats.
  • The avoidance of artificial, processed foods that rely on chemical additives for flavor, appearance, and texture, and genetically modified ingredients for a cheap price. These foods have long shelf lives and even longer ingredient labels. The chemicals used to create these foods aren’t supportive of human health, and many have never been tested in the combinations in which they are used in food manufacturing.
  • Increased awareness of the profit-oriented agendas and dynamics which drive the “low fat, whole grain” health advice promoted by the Federal Government and our American medical organizations. Much of this advice is driven by the false assumption that the consumption of saturated fat and cholesterol causes heart disease. This lie is at the core of the healthy eating advice promoted by the National Institutes of Health, the American Heart Association, the American Diabetes Association, and all of the dietary agencies which follow. The misleading health propaganda these agencies promote exerts great influence on how our doctors determine the dietary advice and drug treatments they provide. Worse, it opens the door for the FDA and the pharmaceutical industry to endanger the health and the wallets of the American public through the sales of new but ineffective and often dangerous drugs.
  • Using whole foods as medicine to treat and heal chronic illness and to build and support vibrant health without the use of modern drugs. Most health problems are based on an unhealthy diet which is too high in carbohydrates, and low in real whole foods. Switching to a diet that emphasizes healthy fats and protein can transform illness into vibrant health.

Fish Oil Side Effects

Fish oil side effects are actually more common than reported by the media. For instance, it’s very importantly to buy pharmaceutical grade fish and krill oil supplements. Buying low-cost oils is not recommended because the rate of rancidity in the cheaper products may be higher, and rancid fat is very harmful to your health. I also recommend following Dr. Eades’s recommendations in this blog about storing your supplements in order to keep them fresh.

Diabetics should not take large doses of fish or salmon oil. There are some studies that demonstrate that large doses of these supplements have a detrimental effect on blood sugar, and cause large rises in fasting blood sugar, especially if the person taking it is pre-diabetic or diabetic. The studies are here, here, here and this study discussed an apparent correlation between taking large amounts of fish oil and the development of Type 2 diabetes.

In addition, recent research has not been kind to EPA and DHA supplementation. There is now evidence that polyunsaturated fats, in general, are associated with a weakening of the immune system, and increased cancers.

This article by Chris Masterjohn is another eye-opener about the fish oil side effects and just how little of these essential fatty acids are actually needed.

Here’s another reason you might want to save your money: This long term study uncovered a nasty side effect of taking fish oil capsules. For the group in this study, taking fish oil capsules over the long term INCREASES the risk of heart failure and sudden cardiac death.

And this recent study revealed that, at least in mice subjects, the anti-inflammatory effects of taking fish oil are negated if sucrose (white sugar) is part of the diet.

The jury is still out, waiting on more long term studies, but I want to mention them so you can do your own research before deciding to add supplements of these oils to your nutritional regimen.

As for me, I occasionally will take very small amounts of fish oil, but I believe the large doses I used to take were a factor in the higher blood sugars I was experiencing several years ago. My blood sugar is normal now.

When I first started taking it, I felt it had an initial benefit of decreasing my mood swings, and it still seems to help with that in small amounts. I also think that just keeping my carb intake and omega-6 fat intake low has a positive effect on my mood as well.

Healthy Bites Newsletter, Issue #003 – Lots of New Info!

Hello everyone, it’s been an interesting month for research, and I have some astonishing news to share…

New Cancer Theory

I’ve just learned about an Italian oncologist name Tullio Simoncini. He is from Rome, and he has written a book titled “Cancer is a Fungus.”

In his book, Dr. Simoncini states his theory that cancers are actually forms of sack fungus and that they can be killed by treating them with anti-fungal substances.

Dr. Simoncini writes that current and conventional cancer treatments are flawed and says that new treatments and research should be based on the model that cancers are actually fungal infections. He specifically names Candida albicans as the main culprit and says that these fungal cancers can be treated with anti-fungal medicine.

The most powerful antifungal, as Dr. Simoncini has discovered, is both inexpensive and unpatentable: sodium bicarbonate or plain old baking soda.

In addition, he has actually cured people of cancer by dousing cancer itself with a solution of sodium bicarbonate. The theory, I believe is that fungi can rapidly adapt to anti-fungal drugs and keep proliferating. But they cannot stand up to a change in the pH of their environment.

This theory hit me like a lightning bolt when I heard it. It makes a great deal of sense to me because I’ve also been following the work of Dr. David Brownstein and other doctors who are successfully treating breast cancer with iodine. As you may know, iodine is also a powerful anti-fungal medication. Hmmm, coincidence?

The links to Dr. Simoncini’s site and more information are on this page under the heading of cancer.

The page also includes information about Dr. Brownstein’s use of iodine to treat fibrocystic breast disease and breast cancer under Fibrocystic Breast Disease.


Drug Company Ties Exposed in Education…

The other story that I thought was interesting was an article in the New York Times by writer Duff Wilson. Here’s the first couple of paragraphs in case you haven’t’ seen it…

Harvard Medical School in Ethics Quandary

By DUFF WILSON

BOSTON — In a first-year pharmacology class at Harvard Medical School, Matt Zerden grew wary as the professor promoted the benefits of cholesterol drugs and seemed to belittle a student who asked about side effects.

Mr. Zerden later discovered something by searching online that he began sharing with his classmates. The professor was not only a full-time member of the Harvard Medical faculty but a paid consultant to 10 drug companies, including five makers of cholesterol treatments.

I was thrilled to read this because I believe the pharmaceutical companies have way too much influence over the decisions made on what treatments are given, and what subjects are researched within our health care system. If the newest generations of doctors are questioning the old school and their ties to the drug companies, maybe there’s hope for a health system that really cares about the health of the patient!


Food Safety Modernization Act of 2009

Finally, there’s a new bill on the floor of the House this week. It’s called the Food Safety Modernization Act of 2009. The summary says that the bill is “To establish the Food Safety Administration within the Department of Health and Human Services to protect the public health by preventing food-borne illness, ensuring the safety of food, improving research on contaminants leading to food-borne illness, and improving security of food from intentional contamination, and for other purposes.”

These sweeping bills make me nervous, as they usually include an attack on our freedom to choose to eat and drink what we believe is healthy for us.

It’s not encouraging that the bill defines the following specifically: (14) FOOD PRODUCTION FACILITY- The term ‘food production facility’ means any farm, ranch, orchard, vineyard, aquaculture facility, or confined animal-feeding operation.

Hopefully, this is not an attack on sustainable farming and ranching in disguise. Only time will tell.

You can read the full bill here.


Well, that’s it for this issue. I hope the month of March sees you happy and well!

Ellen

A Leaky Gut Can Lead to Serious Health Issues

Leaky gut refers to a health condition that is triggered by food allergies or sensitivities. Basically, a person suffering from a leaking gut is eating foods to which he or she is allergic. These foods damage the lining of the digestive tract, which then allows undigested food particles to “leak” out of the gut into other parts of the body. These undigested molecules trick the body’s immune system into attacking itself, which results in all kinds of health issues, including organ damage and inflammation. Doctors call it a problem with intestinal permeability.


How Normal Digestion Works

In a healthy human digestive system, the cells lining the intestinal tract are tightly fitted together and act as a barrier that allows only properly digested fats, proteins, and starches to pass through and enter the bloodstream.

The process of passing food molecules to the bloodstream works via several methods. Diffusion, which is a passive process, and active transport, which actively carries vitamins, minerals, and normal nutritive molecules to the bloodstream from the hollow tube of the digestive tract. These transport methods work through the cells lining the intestine and are tightly regulated.


What Happens When Digestion Breaks

However, substances can also pass beyond the intestinal wall through the spaces between the intestinal wall cells. Normally, these spaces are sealed tightly, but when the intestinal lining is irritated by some external trigger, the spaces between the cells get wider and looser and begin to “leak” undigested, larger protein molecules from the intestines into the blood.

Since the proteins are undigested and unexpected, they seem foreign to our immune defenses, and the immune system reacts by creating aggressive antibody cells to attack these foreign invaders.

To complicate matters, these leaked protein molecules may act as “mimics” or mirrors of normal body proteins.

In a process called “molecular mimicry”, parts of these foreign proteins may look chemically similar to normal tissue proteins found in the body. When activated to attack the foreign proteins, the immune system antibodies mistake these similar tissue proteins as also foreign and attack them as well.

As the intestinal wall is compromised by the external trigger and becomes increasingly irritated, it becomes more permeable or “leaky” and a condition is known as “leaky gut syndrome” develops. It is this leaky gut condition which is causing the health problems associated with food sensitivities, and the resulting autoimmune antibody reactions and disorders which develop.


Current Research on Leaky Gut Syndrome

Alessio Fasano, M.D. directs the Mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine. Much of his research focuses on the relationship between intestinal permeability and the problems associated with it.

He and his research team have discovered a molecule, which they named zonulin. Zonulin is involved in the regulation of the spaces between intestinal cell walls (the permeability of the intestinal wall).

Dr. Fasano’s research has linked zonulin to the many autoimmune diseases, including type 1-diabetes, celiac disease, and multiple sclerosis. Dr. Fasano writes:

“Discovery of zonulin prompted us to search the medical literature for human disorders characterized by increased intestinal permeability…much to my surprise.. many autoimmune diseases – among them, celiac disease, type 1 diabetes, multiple sclerosis, rheumatoid arthritis, and inflammatory bowel diseases – all have as a common denominator aberrant intestinal permeability”.

In other words, many diseases start or are worsened by a leaky gut. Increasing the levels of zonulin increases the permeability of the intestinal wall.

Other factors are also involved, but the autoimmune response seems to be triggered by gut permeability and the leakage of foreign proteins that mimic self-proteins into the bloodstream.


What Increases Zonulin in the Gut?

Several studies have identified the factors which increase zonulin in the gut and loosen intestinal cell wall permeability.

One of the factors is grain consumption, especially wheat, rye, and barley. The consumption of wheat introduces a protein called gluten into the gut. Gluten contains a smaller protein called gliadin. Gliadin has been shown to cause an increase in zonulin and this increase in zonulin results in an enlargement of the spaces between the cells in the intestinal wall. Voila, the gut begins to leak, and the foreign gluten proteins get out into the body cavity and cause damage.

People suffering from gluten intolerance or sensitivity usually feel much better when they follow a Gluten-Free Diet

In fact, I believe that most people would feel much better if they avoided all grain products, especially those containing gluten.


Healing a Leaking Gut

Healing a leaky gut is a multiple-step process:

  • Find out what foods are causing allergic reactions, and remove them from your diet. You can do this by just keeping a food log in which you record what you eat and how you feel afterward. You have to pay attention, because sometimes the symptoms may be delayed by a day or two. For example, you may have wheat today, and be constipated two days later. This method is free, easy and it should help you pinpoint the offending foods. Then you can simply stop eating them and see if you feel better.If you want to have a blood test to check for autoimmune reactions in your body, there’s a test called the ELISA (Enzyme-Linked Immunosorbent Assay) test, which is a blood test that looks for food-related antibodies. Stephen Wangen discusses this in his excellent book Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance
  • Replenish the good bacteria in your gut by starting a regimen of probiotics supplementation or eating Lacto-fermented foods. There are also tests that will give an assessment of gut health based on the types of bacteria found in the stool. See Dr. Wangen’s book for more info.

Resources for Further Reading

CoQ10 Benefits

The list of CoQ10 benefits is impressive. CoQ10 is an enzyme with the body makes and uses to protect cell mitochondria (the cell powerhouses) from the oxidative damage associated with the work of cellular respiration and energy creation. Organs that work hard in the body (i.e., the heart and brain) have naturally high levels of CoQ10.

Studies have been done which demonstrate that CoQ10 supplements can be beneficial for people suffering from cancer, heart disease, high blood pressure, gum disease, and many other conditions related to reduced mitochondrial function in the cell.


CoQ10 Benefits and Cancer

  • Drive cancer into remission: Studies of women with breast cancer suggest that CoQ10 supplements (in addition to conventional treatment and a nutritional regimen including other antioxidants and essential fatty acids) may shrink tumors, reduce pain associated with the condition, and cause partial remission in some individuals. However, the beneficial effects may be due in part to the additional antioxidants (vitamins C, E, and selenium) used in the noted studies.
  • Heart damage caused by chemotherapy: Several clinical studies suggest that CoQ10 may help prevent heart damage caused by certain chemotherapy drugs (namely adriamycin or other anthracycline medications).

CoQ10 Benefits and Heart Health

  • Prevention and Treatment of Heart Disease: CoQ10 improves energy production in cells, inhibits blood clot formation, and acts as an antioxidant in the heart muscle. In fact, the heart has the highest natural concentrations of CoQ10, so it’s not surprising that supplementation would strengthen the heart. A clinical study found that people who received daily CoQ10 supplements within 3 days of a heart attack were significantly less likely to experience subsequent heart attacks and chest pain. In addition, these same patients were less likely to die of heart disease than those who did not receive the supplements.
  • Cardiomyopathy and Congestive Heart failure (HF): People with cardiomyopathy (weak heart) often develop congestive heart failure. These patients with these conditions often have a deficiency of CoQ10. Supplementation with CoQ10 can strengthen the heart muscle, and reduce the abnormal levels of fluid retention.
  • Heart surgery: Clinical research indicates that introducing CoQ10 prior to heart surgery, including bypass surgery and heart transplantation, can reduce damage caused by free radicals, strengthen heart function, and lower the incidence of irregular heartbeat (arrhythmias) during the recovery phase.
  • High Cholesterol Levels: CoQ10 levels tend to be lower in people with high cholesterol compared to healthy individuals of the same age. In addition, certain cholesterol-lowering drugs called statins (such as atorvastatin, cerivastatin, lovastatin, pravastatin, simvastatin) deplete the natural levels of CoQ10 in the body. Taking CoQ10 supplements can help to offset the deficiency caused by statin medications, and reduce the muscle pain associated with statin use.

Other CoQ10 Benefits

Other preliminary clinical studies suggest that CoQ10 benefits may also include the ability to:

  • Reduce High Blood Pressure: Several clinical studies have shown that taking CoQ10 supplements can help lower blood pressure.
  • Heal Periodontal (gum) disease: Gum disease is associated with swelling, bleeding, pain, and redness of the gums. Clinical studies show that people with gum disease tend to have low levels of CoQ10 in their gums. In a few clinical studies involving small numbers of subjects, CoQ10 supplements helped hasten healing and tissue repair. CoQ10 is used in mouth rinse products for this condition.
  • Improve immune function in individuals with immune deficiencies and chronic infections
  • Reduce tremors associated with Alzheimer’s disease and Parkinson’s disease
  • Boost athletic performance. Frequent, intense exercise can deplete CoQ10 levels, and supplementation can help rebuild stores.
  • Enhance physical energy, especially for those with chronic fatigue, and muscular dystrophy
  • Help you stay younger longer. CoQ10 delays the aging process in the cells and this translates into a longer, healthier life.

Dosages vary depending on the health issues you want to address. General recommendations are to take a minimum of 50 mg up to 400 mg a day. Absorption rates are highly individualized and may vary as much as 300%. CoQ10 molecules are fat-soluble, so it’s best to take supplements with some sort of fatty food, such as butter or heavy cream.

Butter vs Margarine: Which is Healthier

I sometimes see arguments on the subject of butter vs margarine, and someone always mentions that butter contains saturated fat, which is bad for the heart. This is a total lie.

Butter is clearly healthier for your body than margarine, and here’s why:

  • Butter is made from cream and salt and provides many health-building nutrients. Margarine is made with toxic chemicals using a process that introduces dangerous transfats.
  • Butter contains natural lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents. Margarine contains chemical-based lecithin and other emulsifiers, and many brands also contain skimmed milk powder which adds oxidized cholesterol. Oxidized cholesterol has been correlated as a major factor in the development of atherosclerosis.
  • Butter also contains a number of antioxidants that protect against the kind of free radical damage that weakens the arteries. The vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Margarine is devoid of nutrition unless it’s added during the manufacturing process.
  • Butter is also a very rich source of selenium, a vital antioxidant. It contains more per gram than herring or wheat germ. Margarine does not contain selenium.
  • Many of the saturated fats in butter have strong anti-cancer properties. The polyunsaturated fats in margarine have no such properties.
  • Butter is rich in short and medium-chain fatty acid chains that have strong anti-tumor effects, and it also contains conjugated linoleic acid which gives excellent protection against cancer. Margarine contains inflammatory omega-6 fatty acids.
  • Butterfat contains glycosphingolipids, a special category of fatty acids that protect against gastro-intestinal infection, especially in the very young and the elderly. Margarine does not.
  • Butter is a good source of iodine, in a highly absorbable form. Butter consumption prevents goiter in mountainous areas where the seafood is not available. In addition, vitamin A in butter is essential for the proper functioning of the thyroid gland. Margarine contains toxic metals and solvent traces.
  • This study shows that butter has a more positive effect on after meal triglycerides levels than vegetable oil. Higher after meal triglyceride levels are associated with the hardening of the arteries. Hence, butter has a more positive effect on cardiac health.

Still, think margarine is a health food?

Sustainable Agriculture Needs Your Support

Sustainable agriculture defines the ability of farms and ranches to produce food on an ongoing basis, using natural, pesticide-free methods to provide whole, clean foods. The perpetuation of the farm ecosystem is of paramount importance.


As listed on the Sustainable Table website, the major benefits are:

  • Conservation and preservation: What is taken out of the environment is put back in, so land and resources such as water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm’s ecosystem and cannot cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use and is as locally-based as possible.
  • Biodiversity: Farms raise different types of plants and animals, which are rotated around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary; many sustainable farms do not use any form of chemicals.
  • Animal welfare: Animals are treated humanely and with respect, and are well cared for. They are permitted to carry out their natural behaviors, such as grazing, rooting or pecking, and are fed a natural diet appropriate for their species.
  • Economically viable: Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.
  • Socially just: Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and food.

The Importance of Soil Health

One of the key issues in the methods of sustainable farming is the long-term effects on soil health, which translates into the quality of the food produced. In fact, soil health is critical for any kind of sustainable farming.

Crops depend on soil nutrients and the availability of water. Each season in which crops are grown and harvested, some of the nutrients in the soil are used. If these nutrients are not replenished, the soil eventually suffers from nutrient depletion and becomes either unusable or produces reduced yields. In addition, the crops produced are lower in nutritional value, since the soil is not providing those nutrients.

Sustainable agriculture uses the natural methods of nature to replenish the soil while minimizing the use of non-renewable resources, such as natural gas, which in conventional agriculture is used in converting atmospheric nitrogen into synthetic fertilizer, or phosphate and other mineral ores.


Support Your Local Sustainable Farm

The proliferation and support of sustainable farms are the keys to clean food.

When you buy your produce and meat from farms and ranches which used sustainable methods, you are in effect, ensuring that you and your family have access to clean, whole foods. Foods produced with sustainable agriculture methods are free of pesticides and higher in nutrients because the soils in and on which they are grown are healthy.

In addition, you are taking back your control over your food rights!

When you refuse to buy commercial products from industrial agriculture and factory farms, you are minimizing your support of the processed food and industrial agribusinesses. You are helping to change the market forces which drive the proliferation of unsustainable and harmful agribusiness methods, including genetic engineering, factory farming, confined feedlots, pesticide use, and the environmental impacts of such methods.

So, buy local when you can, organic if possible, and find local sources of meat and dairy products. You’ll be glad you did in the long run. Check out the Local Harvest website and the Eat Wild websites to find sustainable farms in your area.

For a comprehensive list of the benefits of supporting sustainable agriculture and farming, read this list of the benefits on Sustainable Table’s website.

Choose Healthy Dairy Products

Dairy products are at the top of most people’s favorite foods list. Here are some tips on how to choose the right products and enhance your health in the process:

  • Choose full-fat dairy products. Avoid skim milk, 2% milk and the like. These products have unhealthy additives such as powdered milk and thickeners to help make them look like fresh milk.
  • Try to buy your dairy items from a source that uses pasture-fed cows. For good health, clean raw and/or fermented products, such as raw milk, whole yogurt, kefir, cultured butter, whole raw cheeses, and fresh and sour cream are best.
  • Find a local source for clean, raw milk, cream, and cheese from grass-fed dairy cattle.

    Raw milk and cream from grass-fed cows is one of nature’s finest health-supporting foods. If you don’t have access to clean, raw milk, at least buy organic milk from grass-fed cows. Both Organic Valley and Natural by Nature brand organic milk is from cows which have access to grass.

  • Avoid commercial milk from cows injected with rBGH. Some commercial milk comes from factory-farmed cows treated with recombinant bovine growth hormone (rBGH) to boost milk production. The hormone works, but it also shortens the cow’s life by half and increases the incidence of disease by 40%, including infections of the udder. rBGH has been implicated in an increased risk of human breast cancer. I don’t know of any studies done, but there are many anecdotal reports of very young girls having breast pain and premature periods associated with drinking commercial milk tainted with rBGH. Fortunately, many grocery store chains have pledged not to sell milk from cows injected with rBGH. You can get a list of non-rBGH brands of milk on page 4 of this shopping guide.

Most people eat lots of dairy products, so choosing clean, organic products is important. Making the time and effort to add them to your diet pays off in better health.

Healthy Fats

Mainstream advice about healthy fats is based on the lie that cholesterol and saturated fat are killers because they “clog the arteries” and cause heart disease. The truth is completely the opposite.

The “heart-healthy” processed vegetable oils and “whole grains” are the true killers. Saturated fat gets blamed because it is usually consumed in the context of a high carbohydrate diet. It’s the high carbohydrate intake which is harmful, not the saturated fat.

Our ancestors ate lots of natural, saturated fats, and our genetic makeup is designed to thrive on high fat, low carb diet:

The Weston Price Foundation notes that “the total fat content of traditional diet plans varies from 30% to 80% with only 4% of calories come from the polyunsaturated oils naturally occurring in grains, pulses, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids.”

Learning to love natural fats such as butter and organic virgin coconut oil not only tastes good but can improve your health.

Here are some tips on choosing truly healthy fats:

  • Let go of your fear of eating saturated fats, especially butter. These fats are beneficial to your health in many ways. Saturated fats supply cell membrane integrity, are needed for the absorption of calcium and other minerals, and they are essential for metabolizing fatty acids like EPA and DHA, which are incredibly beneficial to heart function and mood.

    Saturated fats are anti-viral and anti-microbial. They support the immune system, protect the liver and contribute to strong bones. Saturated fats are the preferred food for the heart and brain, and as such should be on any list of healthy foods.

    Consider this: before 1900, Americans ate mostly saturated fat from animal sources. Death from heart disease was rare. The first case wasn’t reported until 1912.

    In the early 1900s, vegetable-based margarine, hydrogenated shortening, and corn oil were introduced, and people began switching to these for various reasons. As the consumption of butter and other saturated animal fats fell, the rates of heart disease went up.


  • Avoid refined polyunsaturated vegetable oils, hydrogenated vegetable fats, and margarine. And most refined vegetable oils are made from genetically engineered organisms, which are implicated in a wide range of health issues. This would include refined soybean oil, corn oil, canola oil, sunflower oil and the like. In addition, the hydrogenation of oils into shortening and margarine relies on toxic chemicals and high heat and results in the introduction of trans fat and an oxidized, unstable product. Oxidized oils introduce large amounts of free radicals into your body, which results in an increase in inflammation. Inflammation has been linked to all sorts of disease processes.
  • Make a special effort to avoid oils that are rancid and any fat that has been hydrogenated. Hydrogenated fats contain trans fats, which are strongly associated with increased risks of cancer and heart disease.
  • Use traditional vegetable oils instead: cold-pressed, organic virgin olive oil, cold-pressed sesame oil, small amounts of cold-pressed flaxseed oil, and clean tropical oils: virgin coconut oil, and organic palm kernel oil.
  • Make sure your overall diet contains nearly equal amounts of omega-6 and omega-3 essential fatty acids. Omega-3 fatty acids can be found in a variety of foods including meat, walnuts, cod liver oil and fatty fish like salmon and halibut. Omega-6 fatty acids are found in poultry, whole grains, nuts, and seeds. The modern diet contains much more Omega-6 oils because of the increased consumption of vegetable oils over animal fats. This imbalance toward Omega-6 has been implicated in raising rates of heart disease because of the inflammatory effects of vegetable oils.
  • Consume a mixture of healthy fats. Sources of fat should include real, unprocessed foods like grass-fed meat, free-range fowl, organic eggs, butter, nuts, natural oils and saturated tropical fats like coconut oil.
  • If you’ve been following a low-fat diet, ease into this change. Take a month or so to gradually add more healthy fats to your diet, while at the same time, reducing your carbohydrate intake. To feel good, and to keep my blood sugar and insulin levels stable and normal, I shoot for a 70% fat, 20% protein and 10% carbohydrate calorie distribution in my diet.

Learning to eat more natural healthy fats is a delicious and easy step toward better health. Enjoy!

American Dietetic Association: Shill for Big Food

The American Dietetic Association is the largest food and nutrition organization in the US.  They are supposed to be the premier source for accurate nutritional information. Current memberships exceed 70,000 people, so the ADA voice is loud, but it’s not a reliable, unbiased source of information on good nutrition.

The ADA and the Food Industry

The problems at the ADA stem from the fact that they receive funding from some of the biggest processed food and nutritional product corporations. Take a look at some of the companies that either fund the ADA or write Nutrition Facts sheets for them:

  • Hershey’s Corporation
  • Coca-cola
  • Pepsico
  • ConAgra Foods
  • Abbott Nutritionals
  • General Mills
  • Kellogg
  • Mars, Inc
  • SoyJoy
  • Corowise
  • Unilever
  • Monsanto Corporation
  • Nutrasweet, makers of Aspartame
  • National Association of Margarine Manufacturers
  • Nabisco

These are all companies that depend on the US agricultural industry to stay in business, which means they depend on sugar, wheat, soy, corn and canola subsidies, and market share for processed foods. And you can bet the ADA supports the US agricultural complex and market with every press release and position paper.

Despite the volumes of evidence implicating a high carbohydrate, whole grain diet in the growing problems of obesity, diabetes, cancer and heart disease in the United States, the American Dietetic Association continues to tout the “healthy whole grains” message, and to warn people away from saturated fats, even though there is no scientific basis for the hypothesis that saturated fats and cholesterol levels have anything to do with heart disease.

The American Dietetic Association is stuck on a 1970s nutritional program, handing out bad advice because they have joined hands with the processed food industry, and they can’t bite the corporate hands that feed them. In her book, Food Politics, Marion Nestle, a Professor of Nutrition, Food Studies, and Public Health at New York University, wrote:

“The ADA’s stance on dietary advice is firmly pro-industry; one of its basic tenets is that there is no such thing as good or bad food. The Association is apparently willing to enter into partnerships with any food company or trade organization, regardless of the nutritional quality of its products.”

In a post she wrote for the Daily Green website, Ms. Nestle responded to criticism from a registered dietitian who took her to task for not promoting the ADA (a kind of “we should all just get along” plea) with this scathing note:

“Respected ADA colleagues: as long as your organization partners with makers of food and beverage products, its opinions about diet and health will never be believed independent (translation: based on science, not politics) and neither will yours. Consider the ADA’s Nutrition Fact Sheets, for example, each with its very own corporate sponsor (scroll down to the lower right-hand corner of the second page to see who paid for the Facts). Is the goal of ADA really the same as the goal of the sponsors – to sell the sponsor’s food products? Is this a good way to get important scientific messages to the public?


The ADA Zealots

The fact that I find most appalling about the American Dietetic Association is that they are zealots and take the position of demi-gods on the subject of nutrition.

They are determined to be the only voice speaking about nutrition, even if most of what they speak is tainted by corporate interests. They actively campaign against other nutritional organizations with different messages and do their best to change the laws in every state so that any nutrition professional who wants to teach a holistic, alternative view of nutrition won’t be able to practice nutrition counseling.

Just recently, the ADA has changed its name to the “Academy of Nutrition and Dietetics” which seems to be a calculated move to position themselves as “nutritionists” as well. See this article in Forbes Magazine for more information on the underhanded tactics the ADA/AND is using to shut out alternative views on nutrition.

Meanwhile, Americans are becoming sick and dying every day because they believe the lies that the ADA and USDA spout about healthy foods.

And if you want to study nutrition and become a Registered Dietitian, you had better follow the American Dietetic Association party line. There are NO accredited programs in the United States that teach an alternate view of what constitutes good nutrition. All dietitians are steeped in the “low fat, healthy whole grains, carbs are essential nutrients” dogma.

There are schools offering alternative views, but they can’t get accredited by the US Department of Education unless they follow the official USDA pyramid teachings, and The Commission on Accreditation for Dietetics Education, which provides RD licensing won’t license you unless you studied a course accredited by the CADE. How convenient for the ADA.

Who wants to spend $30,000 dollars on a degree which won’t be counted to get you a license to practice nutrition counseling?

On their website, the ADA writes:

“Only graduates of CADE-accredited programs are eligible to take the exam to become a Registered Dietitian or Dietetic Technician, Registered. Individuals who only have degrees in nutrition, dietetics or other related areas from programs that are not CADE-accredited are NOT ELIGIBLE to take the exam to become a Registered Dietitian or Dietetic Technician, Registered. Several programs that are NOT accredited by CADE include:

  • American InterContinental University
  • Ashford University
  • Ashworth College
  • Capella University
  • Hawthorn University
  • Huntington College of Health Sciences
  • Jones International University
  • Kaplan University
  • National American University
  • University of Phoenix

These schools offer nutritional courses that teach different views on nutrition. So not only does the ADA lie to the American public, but it also tries to silence any other dissenting voices. They ought to be ashamed of themselves, especially given what their code of ethics states:

“The dietetic practitioner promotes or endorses products in a manner that is neither false or misleading. The dietetics practitioner provides full disclosure when a real or potential conflict of interest arises.”

Right, the American Dietetic Association doesn’t mislead the American public – think again.