Nutrition Resources A great source of coconut oil a great oil to cook with that contains antimicrobial lauric acid found in breast milk Shoppers guide to pesticides from the Environmental Working Group Eating on a budget Vitamin D Council Fresh Flax Oil available locally Dietary Guidelines for Cancer patients from the Endobiogenic Integrative Medical Center now you don't have to go to France for an oncobiologists evaluation! On meat and osteoporosis A high ratio of dietary animal to vegetable protein increases the rate of bone loss and the risk of fracture in postmenopausal women A Cure for Cancer? Eating a Plant Based Diet. Gluten and how it may be affecting your health More on Gluten and your brain from Dr Perlmutter How to kick the sugar habit. Sugar and Your Heart Dr Weil How sweets are increasing your bad cholesterol; Caloric Sweetener Consumption and Dyslipidemia Dr Weil’s Anti-inflammatory Food Pyramid On Agave as a sweetener Decaffeinating Tea? Dr Weil’s summary and The Expert Cha Dao Anti-Cancer Effects of Pomegranate From Natural Standard Why You Should Avoid Dairy Dr Mark Hyman Vitamin D and why you are probably not getting enough Mark Bittman on what's wrong with what we eat from TED this pretty much sums it all up On coconut, a wonderful nut with wonderful fat ! The Acid Alkaline Diet Exploring a Low Acid Diet for Bone Health New York Times New study shows folic acid supplementation increases cancer rates, another reason to avoid processed foods The Gut Responds to What We Eat NPR on high fat, high sugar and its effect on the gut and you Processed Food Linked to Depression BBC video How to Buy Fish from the Monterey Bay Aquarium, this is not related to health, eat low on the food chain Jaime Oliver on TED Teach Every Child About Food How the food industry affects the mis-information on nutrition an article on CNN IBS guide from a colleague | FATS Fats are the building blocks of your cell walls and are very important for your good health, longevity and resilience. What makes a fat good? The most important thing is that fat is not destroyed by processing, heat, chemicals, light or exposure to air. No refined oils are good fats. You would not build a house with crooked bricks so dont ask your body to try to build your cells with destroyed oils. Some fats can tolerate more heating than others while some should not be used for cooking at all (see below for details). Oils like canola are often processed with chemicals that can remain in the oils (hexane gas) and should be avoided. Always purchase un-refined, organic oils. This is the most important place to spend the extra money on the organic option because fats store toxins and non-organic options can deliver fat soluble toxins into your cells that are difficult to remove. While the majority of your fats should consist of long chain omega 3 rich fatty acids, a variety of fats have beneficial qualities. Animal fats can have highly beneficial qualities. However, when an animal (fish, cow pig, or chicken) is fed a diet full of pro-inflammatory grains, soy and toxic chemicals from pesticides, antibiotics and poor quality feed, the fat of that animal is destroyed. Grass fed, wild caught animal fat is best. Use a variety of oils that are appropriate for the cooking situation (see below). Store fats away from light and heat. Oils highest in omega 3s like flax, walnut or unrefined canola are very unstable and should be kept in dark containers in the fridge (and bought from there). Olive is more stable because of it's high antioxidant content. It is mostly omega 9, but has a low flash point so it should not be over heated. Mixing fats while cooking can help stabilize them (mix ghee, sesame, coconut with olive oil if you are going to heat it). |