Unprocessed Saturated Fat Is Good for You
Focusing your diet on REAL FOOD (raw whole, ideally organic, and from pasture raised cows) rather than processed fare is one of the easiest ways to sidestep dietary pitfalls like harmful fats — not to mention other harmful ingredients like refined sugars, genetically modified organisims (GMOs) and additives that have never been properly tested for safety. Beyond that, it’s really just a matter of tweaking the ratios of fat, carbs and protein to suit your individual situation.
One key though is to trade refined sugar and processed fructose for healthy fat, as this will help optimize your insulin and leptin levels. We’ve spent decades trading healthy saturated fats for carbs and trans fats, and there can be no doubt that this has had an enormous influence on disease statistics, raising incidence of obesity, diabetes, heart disease, and Alzheimer’s — all the top killers.
Healthy fat is particularly important for optimal brain function and memory. This is true throughout life, but especially during childhood. So, if processed food still make up the bulk of your meals, you’d be wise to reconsider your eating habits. Not only are processed foods the primary culprit in obesity and insulin resistance, processed foods can also affect the IQ of young children. One British study revealed that kids who ate a predominantly processed food diet at age three had lower IQ scores at age 8.5. For each measured increase in processed foods, participants had a 1.67-point decrease in IQ.
Another study published in the journal Clinical Pediatrics also warns that frequent fast food consumption may stunt your child’s academic performance.
3 Healthy Food LIES Reveal Why Your Kitchen Is Full Of “Fat Storing” Ingredients…
Picture the foods that are in your fridge at this very moment.
Did you know that almost every single one of these foods contain “hidden” fat-storing ingredients that can slow down your metabolism, sap your energy, and block your fat burning potential by a whopping 82% – even the ones you think are “healthy”?
Did you know that there’s a super simple way to rid your life of these “fattening” foods and SWAP them with delicious foods that BOOST your metabolism and dramatically accelerate your fat loss?
Step #1: STOP Trusting Food Labels (They’re NOT trustworthy)
Everyone believes reading labels is a good way to determine if a food is healthy or not – but that’s only partially true.
To make more money from uneducated consumers, most food manufacturers use dirty little tricks to hide dangerous and fattening ingredients in common foods that you eat everyday. And worst of all, these fake ingredients are specifically designed to make you ADDICTED to their stuff.
One of many examples is “trans fats”. If you don’t know by now, this is one of the most dangerous foods in existence.
Eating just a tiny amount of this nasty ingredient can increase your risk of heart disease and promote accumulation of visceral fat – a dangerous kind of belly fat that’s almost impossible to get rid of.
Well, believe it or not, MANY of the foods that show “Zero Trans Fat” on the label actually contain a TON of it.
Thanks to the FDA, manufacturers are allowed to label ANY food, even so-called “healthy” ones, with less than .5g of trans fat per serving as “Trans Fat-Free”. Almost every manufacturer lowers their portion sizes on the labels to hide their claims on their products while filling them with this dangerous and fattening ingredient.
Here’s a powerful, eye-opening example. When you eat just ONE handful of “Zero Trans Fat” crackers you poison your body with a couple grams of toxic, fat-storing trans fat – WITHOUT even being aware of it.
But wait. It gets even worse. There’s one common food in particular that’s probably in your pantry, right now, and it contains loads of trans fat that don’t appear ANYWHERE on the label.
That’s right. NOT on the ingredients list, NOT in the nutrition facts, and not even on your favorite Internet food database. Nowhere.
Very few people know this, but vegetable oil (made from fat-storing corn, soybeans or canola) has to go through an extreme 5-step processing method before it ends up on your supermarket shelves.
This high pressure, high temperature process destroys all the “heart-friendly” fats originally contained in the oil and transforms it into dangerous trans fats.
According to a shocking study by the University of Florida at Gainesville, your vegetable oil can contain up to 4.6% hidden trans fat that’s not on the label. Kind of scary, I know.
Step #2: STOP Avoiding Saturated Fats (You’ve been lied to)
The media, doctors and the big food industry spend millions of dollars every year trying to convince all of us that red meat is “fattening” and why you should avoid it if you want to lose belly fat. After all, it does contain a lot of dangerous saturated fats – right?
Don’t fall for it. It’s just another nutrition myth that prevents you from eating some of the BEST fat burning foods on the planet.
In fact, the RIGHT kind of saturated fat is actually good for you and can even help you lose belly fat. Recent studies actually prove that saturated fat REDUCES your risk of heart disease and supports weight loss.(Reference: Ann Intern Med. 2005 Mar 15;142(6):403-11)
That’s because “healthy” saturated fat sources like grass-fed beef and pasture-raised eggs contain a natural fat burner called CLA – plus a ton of other essential nutrients that can BOOST your metabolism and accelerate your fat burning.
But if you continue listening to all the nonsense and false information everybody tells you about this “friendly” fat-burning fat, you’ll be missing out on one of the most powerful fat-burning foods you could ever eat.
Step #3: STOP Using Fake “Health” Foods (They’re in your kitchen right now)
If the first two reasons didn’t surprise you, this one surely will.
Thanks to the relentless greed of most food manufacturers, that obviously could care less about your health,some of the healthiest foods in your kitchen may be fake.
In 2010, Consumer Reports – one of the most credible non-profit organizations fighting for consumer rights in the US – revealed that around 20% of ALL olive oils are fake and have been mixed with other cheap oils, while still claiming they are 100% pure.
This food hoax was uncovered once again in 2012, when the UC Davis Olive Center found out that only 27% of all olive oils passed the quality test to be labeled “extra virgin” – the best and most nutritious kind of olive oil there is.
So the olive oil you have in your kitchen RIGHT NOW might contain up to 100% vegetable oil, even though the label “says” it’s healthy. And don’t forget, vegetable oils are LOADED with dangerous, fat-storing trans-fat. You can find articles on our Health and Wellness facebook page, and our sister page HWellness.assoc about this problem.
You can go ahead and TRY to find a manufacturer who actually cares and delivers a legitimate olive oil to support your weight loss goals, but it’s a crapshoot.
If you are having a hard time loosing weight, or you want the best for your families, then schedule an appt with us, and we will help you through this.
Health and Wellness Associates
- Vegetable Oils – Vegetable oils (and margarine, made from these oils) are oils extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), corn, sunflower, and safflower. They were practically non-existent in our diets until the early 1900s when new chemical processes allowed them to be extracted. Vegetable oils are manufactured in a factory, usually from genetically modified crops that have been heavily treated with pesticides. Unlike butter or coconut oil, these vegetable oils can’t be extracted just by pressing or separating naturally. They must be chemically removed, deodorized, and altered. These are some of the most chemically altered foods in our diets. Vegetable oils are found in practically every processed food, from salad dressing to potato chips to mayo to conventional nuts and seeds. Today, people consume, on average, about 70 pounds of vegetable oils throughout the year! Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol–by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system. As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed–it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease. Instead, whenever I cook, I use either butter or coconut oil. Coconut oil is practically 100% saturated, which means it is stable at high temperatures. It also is very beneficial to the health of your body.
6 Worst Foods for Diabetes
Over 25 million people in the United States have diabetes and diabetes takes an enormous toll on the health of our population.1 Diabetes accelerates aging; damages the kidneys, cardiovascular system, eyes and nerve tissue; and increases cancer risk.2-4
The devastating complications and premature deaths associated with diabetes can be prevented. The primary cause of the parallel increases in obesity and diabetes is the nutrient-depleted American diet. The worst foods for diabetes—the foods that elevate blood sugar, reduce insulin sensitivity and increase type 2 diabetes risk—are the foods that are most common in the standard American diet.
- Added sugars
Since diabetes is characterized by abnormally elevated blood glucose levels, of course it is wise to avoid the foods that cause dangerously high spikes in blood glucose—primarily refined foods such as sugar-sweetened beverages, devoid of fiber to slow the absorption of glucose into the blood. Fruit juices and sugary processed foods and desserts have similar effects. These foods promote hyperglycemia and insulin resistance, and promote the formation of advanced glycation end products (AGEs) in the body: AGEs alter the normal, healthy function of cellular proteins, stiffen the blood vessels, accelerate aging, and promote diabetes complications.5,6
- Refined grains (white rice and white flour products)
Refined carbohydrates like white rice, white pasta, and white bread are missing the fiber from the original grain, so they raise blood glucose higher and faster than their intact, unprocessed counterparts. In a 6-year study of 65,000 women, those with diets high in refined carbohydrates from white bread, white rice, and pasta were 2.5 times as likely to be diagnosed with type 2 diabetes compared to those who ate lower-GL foods such as intact whole grains and whole wheat bread.7 An analysis of four prospective studies on white rice consumption and diabetes found that each daily serving of white rice increased the risk of diabetes by 11%.8 In addition to the glucose-raising effects, cooked starchy foods also contain AGEs, which promote aging and diabetes complications.9,10
- Fried foods
Potato chips, French fries, doughnuts and other fried starches start with a high-glycemic food, and then pile on a huge number of low-nutrient calories in the form of oil. The combination of glycemic carbs and oil is particularly potent at stimulating fat storage hormones. Plus, like other cooked starches, fried foods contain AGEs.9,10
- Trans fats (margarine, shortening, fast food, processed baked goods)
Diabetes accelerates cardiovascular disease; because the vast majority of diabetics (more than 80 percent1) die from cardiovascular disease, any food that increases cardiovascular risk will be especially problematic for those with diabetes. Trans fat intake is a strong dietary risk factor for heart disease; even a small amount of trans fat intake increases risk.11,12
In addition to their cardiovascular effects, saturated and trans fats reduce insulin sensitivity, leading to elevated glucose and insulin levels, and greater risk of diabetes.13
- Red and processed meats
Many diabetics have come to believe that if sugar and refined grains and other high-glycemic foods raise blood sugar and triglycerides, they should avoid them and eat more animal protein to keep their blood glucose levels in check. However, several studies have now confirmed that high intake of meat increases the risk of diabetes. A meta-analysis of 12 studies concluded that high total meat intake increased type 2 diabetes risk 17% above low intake, high red meat intake increased risk 21%, and high processed meat intake increased risk 41%.14
- Whole eggs
Eating 5 eggs/week or more has been associated with an increased risk of developing type 2 diabetes.15 When it comes to heart disease, eggs have been a controversial topic. However, for those with diabetes, the research is not controversial; there are clear links in many observational studies to large increases in risk. Large prospective studies such as The Nurses’ Health Study, Health Professionals Follow-up Study, and Physicians’ Health Study reported that diabetics who ate more than one egg/day doubled their cardiovascular disease or death risk compared to diabetics who ate less than one egg per week.16,17 Another study of diabetics reported that those who ate one egg/day or more had a 5-fold increase in risk of death from cardiovascular disease.18,19
If you want to avoid diabetes and enhance your life expectancy, steer clear of these five foods and adopt a high-nutrient diet, which has been shown to reduce HbA1c into the non-diabetic range, reduce or eliminate the need for medications and dramatically improve blood pressure and triglycerides in diabetic patients.20
References: 1. American Diabetes Association: Diabetes statistics [http://www.diabetes.org/diabetes-basics/diabetes-statistics/] 2. Campbell PT, Deka A, Jacobs EJ, et al: Prospective study reveals associations between colorectal cancer and type 2 diabetes mellitus or insulin use in men. Gastroenterology 2010, 139:1138-1146. 3. Flood A, Strayer L, Schairer C, et al: Diabetes and risk of incident colorectal cancer in a prospective cohort of women. Cancer Causes Control 2010, 21:1277-1284. 4. He J, Stram DO, Kolonel LN, et al: The association of diabetes with colorectal cancer risk: the Multiethnic Cohort. Br J Cancer 2010, 103:120-126. 5. Yamagishi S: Role of advanced glycation end products (AGEs) and receptor for AGEs (RAGE) in vascular damage in diabetes. Exp Gerontol 2011, 46:217-224. 6. Barlovic DP, Thomas MC, Jandeleit-Dahm K: Cardiovascular disease: what’s all the AGE/RAGE about? Cardiovasc Hematol Disord Drug Targets 2010, 10:7-15. 7. Salmeron J, Manson JE, Stampfer MJ, et al: Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. JAMA 1997, 277:472-477. 8. Hu EA, Pan A, Malik V, et al: White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. BMJ 2012, 344:e1454. 9. Goldberg T, Cai W, Peppa M, et al: Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc 2004, 104:1287-1291. 10. Pruser KN, Flynn NE: Acrylamide in health and disease. Front Biosci (Schol Ed) 2011, 3:41-51. 11. Teegala SM, Willett WC, Mozaffarian D: Consumption and health effects of trans fatty acids: a review. J AOAC Int 2009, 92:1250-1257. 12. Micha R, Mozaffarian D: Trans fatty acids: effects on metabolic syndrome, heart disease and diabetes. Nat Rev Endocrinol 2009, 5:335-344. 13. Riserus U, Willett WC, Hu FB: Dietary fats and prevention of type 2 diabetes. Prog Lipid Res 2009, 48:44-51. 14. Aune D, Ursin G, Veierod MB: Meat consumption and the risk of type 2 diabetes: a systematic review and meta-analysis of cohort studies. Diabetologia 2009, 52:2277-2287. 15. Djousse L, Gaziano JM, Buring JE, et al: Egg consumption and risk of type 2 diabetes in men and women. Diabetes Care 2009, 32:295-300. 16. Qureshi AI, Suri FK, Ahmed S, et al: Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit 2007, 13:CR1-8. 17. Hu FB, Stampfer MJ, Rimm EB, et al: A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA 1999, 281:1387-1394. 18. Trichopoulou A, Psaltopoulou T, Orfanos P, et al: Diet and physical activity in relation to overall mortality amongst adult diabetics in a general population cohort. J Intern Med 2006, 259:583-591. 19. Djousse L, Gaziano JM: Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. Am J Clin Nutr 2008, 87:964-969. 20. Dunaief DM, Fuhrman J, Dunaief JL, Ying G. Glycemic and cardiovascular parameters improved in type 2 diabetes with the high nutrient density (HND) diet. Open Journal of Preventive Medicine 2012, 2.
Health and Wellness Associates