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If Only We Had Known...

Professor Peskin — Mon, 08 Feb 2010 01:45:52 +0000

Parent Essential Fatty Acids (Omega 6, 3) in the right ratio (O6:O3 @ 2.5-1:1) are powerful nutrients with extraordinary biochemical cellular oxygenating properties that can provide a protective shield against cancer.

If only this knowledge had been known in Dr. Warburg’s time, we would surely have been far more advanced re. developing practical anticancer solutions for everyone, today.

But it’s not too late! Armed with the right knowledge and how to implement it in your life, you can be well on your way to creating your own preventative armor against cancer, and all the other life-threatening “lifestyle diseases” so prevalent in the global society today.

Learn more at www.brianpeskin.com.

The Low-Down on Arterial Plaque

Professor Peskin — Sun, 07 Feb 2010 04:25:03 +0000

June 2008

An atheroma is an accumulation and swelling in artery walls that is made up of cells, or cell debris, that contain lipids, cholesterol and fatty acids, calcium and a variable amount of fibrous connective tissue. In the context of heart or artery matters, atheromata are commonly referred to as atheromatous plaques. It is an unhealthy condition, but is found in most humans.

The plaque usually begins to accumulate in some children younger than one year of age, and by the time we reach adulthood; every single human has accumulated a substantial amount of plaque in their arteries. If left unchecked, this continual buildup in the arteries will restrict the arterial vessels leading to the heart, and result in heart disease, the number one killer in America.

The drug companies have capitalized on this by developing cholesterol-lowering drugs known as statins that they claim will lower our levels of cholesterol which, they say, will decrease our chances of getting heart disease later in life.

As we have shown you in our January, 2008 Newsletter “Cholesterol-Lowering drugs called into question again” (http://brianpeskin.com/newsletters/01cholesterol08.pdf), the claims that the drug companies have been making is simply not true. And rather than helping us to stay healthy, these drugs are making us sicker![1]

In addition to this sickening news, what the popular press and your doctor fail to tell you is that there is already concrete evidence proving that decreasing blood cholesterol through drugs, or by changing your eating habits has no clear correlation to decreasing your chances of getting heart disease! In fact, cholesterol levels in and of themselves are absolutely meaningless. In fact studies performed back in 1964 with a world-renowned heart surgeon on 1,700 patients with heart disease clearly show more heart-related disease with cholesterol between 1 and 250 than between 300 and 400 or higher; the opposite of what we are told! [2]

“Saturated fat and cholesterol in the diet are not the cause of coronary heart disease. That myth is the greatest ‘scientific’ deception of the century, and perhaps any century.” [3]

Basic biochemistry books that the doctors themselves studied during their education clearly states the importance of cholesterol, a steroid produced naturally by the body–in significant quantities–in many of the bodily functions; therefore, it makes absolutely no sense from a medical perspective to take drugs that artificially alter these levels. [4]

Researchers as early as 1936, failed to find a correlation between cholesterol levels and atherosclerotic plaque. [5]

This research was further supported in 1962, when the American Heart Journal published research from Dr. Marek and colleagues who searched for a correlation between cholesterol levels and atherosclerosis. Among 106 cases studied, the level of cholesterol did not affect atherosclerotic changes in plaque. [6]

What your doctor, the drug companies and the misinformed media aren’t telling you is that if there is not enough cholesterol in the cell membrane, the walls lose their rigidity and expand outward, due to the inner pressure of the cell, leading to cell damage, or destruction. [7] Without plenty of cholesterol, you’d be wormlike because of lack of internal structure.

They also do not seem to want you to know that cholesterol is essential for the normal growth and repair of body tissue and that is also the material from which the body makes several important hormones – the adrenal hormones (involved in sugar metabolism, fluid balance, the maintenance of blood pressure, and the preparation of the body for stress) and the male and female sex hormones, testosterone and estrogen. In addition, cholesterol is essential for the normal growth and repair of body tissue, and much more. [8]

To read the rest of this article (and view the references – always an important part of the articles so you can read for yourself the science behind the explanations), please visit the “Science-not-Opinion” e-Newsletter site at http://brianpeskin.com/newsletter-archive.htm and download the entire article, “The Lowdown on Arterial Plaque”, June 2008 (pdf format). At the end of the article you will find a delicious low-carb recipie to tantalize your tastebuds and keep you on the lean-for-life pathway without sacrificing good taste!

The Key to Long-Term Success is to Alternate:

Professor Peskin — Mon, 25 Jan 2010 01:31:00 +0000

PRIMARILY PROTEIN WITH ANYTHING YOU DESIRE

Given the fat-burning power of protein, you will soon be in the wonderful position of choosing to either NOT GAIN weight, or to LOSE weight each day. That’s right. It is YOUR CHOICE EACH DAY.

The great news is that science shows us the way to completely control our bodyweight. Eating fat won’t make you fatter, but it will inhibit burning body fat, meaning it will inhibit weight loss. Eating protein causes the most fat-burning. Therefore, we combine these two properties to decide where we want to be during the day. What could be easier?

Yur decision will be accomplished by your DAILY CHOICE of eating either foods providing a combination of protein and fat (weight maintenance mode) with minimal carbohydrates, or eating primarily protein (weight and body fat loss) with some PEOs (Parent Essential Oils).

If you desire a piece of cake, you can eat it, because your next meal can be all protein to compensate. If you want to enjoy a pizza while watching the football game, it’s not an issue because the next day you can easily consume no carbohydrates, since the Parent Essential Oils really help eliminate those fattening carbohydrate cravings.

Personally, I prefer to eat mainly protein during the week and on weekends eat whatever I want. My carbohydrate cravings are virtually zero, but I like some jelly beans (especially while writing – peach are my favorite), and pizza with extra cheese and pepperoni. It’s not a problem anymore because I know the “secret” ….

As the “Textbook of Medical Physiology” on page 908 makes clear:

By eating protein, your metabolism is raised 30% for up to 12 hours.
This effect is called the specific dynamic action of protein!

This means that if you normally need 2,000 calories of energy each day for metabolic processes, then by eating lots of protein you will now require 2,600 calories just to maintain yourself. Guess what fuels the additional energy requirement? You’ve probably guessed it – MORE OF YOUR BODYFAT. Mission accomplished. Naturally you don’t want your appetite to increase when burning your extra body fat or you won’t lose more weight. One of the best benefits of the PEOs is to help control your appetite. Isn’t Nature wonderful when you understand how She works? If you’d rather eat meat instead of fish, go ahead. I do.

To learn more about the science of nutritiion, please visit www.brianpeskin.com today.
If you would like to pick up a copy of “The 24-Hour Diet” you may order that directly from my website.

Grass-fed Beef, Paleo

Jan Turner — Sun, 24 Jan 2010 18:00:46 +0000

www.ThePaleoDiet.com
Loren Cordain, Ph.D.

January 23, 2010 – Volume 3 Issue 2
(Originally Published April, 2007)

Jan,

Hello! Welcome to The Paleo Diet Update. For the next several weeks we will be publishing archival issues of The Paleo Diet Update while we work on our new monthly edition of the newsletter. We appreciate your readership, interest, and enthusiasm for The Paleo Diet and hope that you find items of interest from our archival editions of the newsletter.

The Paleo Diet Blog

The response from the Paleo Diet community to my Paleo Diet Blog continues to be enthusiastic. My team and I will continue to provide useful nutritional information to our readers, as well as an interactive format for readers to view past questions submitted from the Paleo Diet community and the answers provided by our team. We encourage you to check out new articles, browse our Q&A, and submit your own questions or comments. Thank you to our dedicated readers and to the Paleo Diet community for your continued support, and for submitting your questions via email and our blog. We are grateful for the opportunity to expand the community’s awareness about the Paleo Diet.

Loren Cordain, Ph.D., Professor

Loren Cordain, Ph.D.

In This Issue

Grass-Fed Beef

Supporting Science

Recipe of the Month:
Baked Tilapia with Mango Salsa

Question of the Month

Grass-Fed Beef

Changes in Cattle Husbandry and Feeding Practices since the Industrial Revolution

Since their initial domestication, almost 800 breeds of cattle have been developed¹ as specific traits (milk production, meat, heat tolerance, behavior etc.) were selected by humans overseeing breeding and reproduction. Throughout most of recorded history, cattle were typically fed by providing them free access to pastures, grasslands and range land². Only in the past 150-200 years have these animal husbandry practices substantially changed…

Technological developments of the early and mid 19th century such as the steam engine, mechanical reaper, and railroads allowed for increased grain harvests and efficient transport of both grain and cattle, which in turn spawned the practice of feeding grain (corn primarily) to cattle sequestered in feedlots³. In the U.S., prior to 1850 virtually all cattle were free range or pasture fed and typically slaughtered at 4-5 years of age³. By about 1885, the science of rapidly fattening cattle in feedlots had advanced to the point where it was possible to produce a 545 kg steer ready for slaughter in 24 months and which exhibited “marbled meat”³. Wild animals and free ranging or pasture fed cattle rarely display this trait⁴. Marbled meat results from excessive triacylglycerol accumulation in muscle interfascicular adipocytes. Such meat typically has greatly increased total and saturated fatty acid contents, reduced protein (by energy), a lower proportion of omega-3 fatty acids, higher omega-6 fatty acids and a higher omega-6/omega-63 fatty acid ratio^{4, 5}.

Grass-Fed Beef

Grain-Fed Beef

Modern feedlot operations involving as many as 100,000 cattle emerged in the 1950s and have developed to the point where a characteristically obese (30 % body fat)⁶ 545 kg pound steer can be brought to slaughter in 14 months⁷. Although 99% of all the beef consumed in the U.S. is now produced from grain-fed, feedlot cattle⁸, virtually no beef was produced in this manner as recently as 200 years ago³. Accordingly, cattle meat (muscle tissue) with high total fat, low protein (by energy), high absolute saturated fatty acid content, low omega-3 fatty acid content, high omega-6 fatty acid content and an elevated omega-6/omega-3 fatty acid ratio represents a recent component of human diets that may adversely influence health and well being^{4, 5, 9}.

Grain Fed, Feed Lot Cattle: Nutritional Consequences for Humans

The practice of feeding grain and concentrated feed to cattle sequestered for long periods in feedlots is not necessarily benign, but rather yields meat with a number of potentially deleterious nutritional characteristics, particularly when compared to either wild animals or grass fed cattle^{4, 5}. Table 1 summarizes a number of potential nutritional differences that have been identified between the meat of feed lot and grass fed beef cattle.

Table 1. Potential nutritional differences between feed lot and grass fed beef.
Nutrient	Grass	Feed Lot	References
Omega-3 fatty acids	Higher	Lower	11, 15-30, 40, 47, 48
Omega-6 fatty acids	Lower	Higher	15, 16, 18, 21, 27, 48
Omega-6/ omega-3 ratio	Lower	Higher	11,15-21,27-30, 40, 47, 48
Long chain fatty acids (both omega-3 and omega-6)	Higher	Lower	11,15, 16, 17, 21, 28, 29, 47
Fat content	Lower	Higher	11, 15, 16, 18-21, 27, 40
Saturated fatty acids	Lower	Higher	11, 15-18, 27
P/S Ratio	Higher	Lower	11,15-18, 21, 27
Conjugated linoleic acid	Higher	Lower	11,15,17, 30-36
Vitamin E	Higher	Lower	25, 37-40
Vitamin C	Higher	Lower	40
Beta carotene	Higher	Lower	37, 40-42
Protein content	Higher	Lower	43

Grass vs. Grain Fed Beef: Omega 3 and Omega 6 Fatty Acids

There is little argument that grass fed cattle accumulates more omega-3 fatty acids in their tissues than grain fed cattle ^{5, 10-28}. This nutrient amplification in tissues occurs because the concentration of 18:3n3 (alpha linolenic acid [ALA]) in pasture grass is 10 to 15 times higher than in grain or typical feedlot concentrates²⁵. In mammals the liver represents the primary tissue which chain elongates and desaturates 18:3n3 into long chain omega-3 fatty acids (20:5n3, 22:5n3 and 22:6n3) which then can be deposited in muscles and other tissues⁴¹.

Not only do feed lot cattle maintain lower omega-3 fatty acids in their tissues than grass fed cattle, but a characteristic increase in the total omega-6 fatty acids occurs^{10, 11, 13, 16, 22, 28} as a result of grain feeding¹¹. Because typical cereals fed to cattle such as maize (omega-3/ omega-6 = 70.7) and sorghum (omega-6/ omega-3 = 16.2) contain very little 18:3n3 and much higher 18:2n6⁴², the cattle’s tissues reflect the fatty acid balance of the grains they consume.

The case for increasing omega-3 fatty acids in the U.S. diet has broad and wide sweeping potential to improve human health. Specifically, omega-3 fatty acids and their balance with omega-6 fatty acids play an important role in the prevention and treatment of coronary heart disease, hypertension, type 2 diabetes, arthritis and other inflammatory diseases, autoimmune diseases, and cancer^{43, 44}.

Dietary Saturated Fat

From per capita data it can be inferred that the average U.S. citizen consumes 82 g of beef per day⁴⁵, with ground beef (42%), steaks (20%), and processed beef (13%) comprising the bulk of the beef consumed⁴⁶. Ground beef, choice and prime USDA quality steaks and processed beef (frankfurters, lunch meats etc.) represent some of the highest total fat and saturated fat sources found in any cuts of beef. An 82g serving of fatty (22% fat) ground beef can contain 8.8g or more of saturated fat, whereas a comparable serving of lean (2.5% fat) grass fed beef may contain as little as 1.2g of saturated fat. Hence a daily reduction of up to 7.6g of saturated fat could be achieved in this scenario involving only displacement of high fat beef with lean grass fed beef.

Saturated fat intakes of < 10 % total energy are recommended to reduce the risk of cardiovascular disease⁴⁷. Accordingly in a 2,200 kcal diet, saturated fat (9 kcal/g) should be limited to 24.4g. Thus, the savings accrued (7.6g of saturated fat) in this scenario by replacing fatty ground beef with lean grass fed beef represents a substantial 31% reduction in total saturated fat.

Dietary Protein

Because of it’s inherently low fat content (2.6% by weight), grass fed beef is also a high protein food averaging 76.5% protein by total energy. Contrast these values to USDA Choice (+) beef with only 48.7% protein by energy, or USDA Prime (o) beef with 40.8% protein by energy, or worse still, fatty ground beef with 20.3% protein by energy. A litany of recent human studies demonstrates that isocaloric replacement of dietary fat by lean protein has numerous health promoting effects.

Potential Health Improvements by Increasing Grass Fed Beef Consumption

A number of scenarios involving improvements in human health can be envisioned by including more and more lean grass fed beef into the diets of U.S. citizens. These scenarios are dependent upon the specific foods and food groups that would be potentially displaced by grass fed beef and by the amount of grass fed beef that would included in the diet. The health impact of such scenarios could range from minimal to highly significant.

References

Food and Agriculture Organization. World Watch List for Domestic Animal Diversity, Scherf, B. D. (Ed), Food Agriculture Organization, United Nations Environmental Protection Programme, Rome, 2000.
Clutton-Brook J. Natural History of Domesticated Mammals, 2nd Edition. Cambridge, UK: Cambridge University Press, 1999.
Whitaker JW. Feedlot empire: beef cattle feeding in Illinois and Iowa, 1840-1900. Ames, Iowa: The Iowa State University Press, 1975.
Cordain L, Watkins BA, Florant GL, Kehler M, Rogers L, Li Y. Fatty acid analysis of wild ruminant tissues: Evolutionary implications for reducing diet-related chronic disease. Eur J Clin Nutr 2002;56:181-91.
Rule DC, Broughton KS, Shellito SM, Maiorano G. Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken. J Anim Sci 2002;80:1202-11.
Wells RS, Preston RL. 1998. Effects of repeated urea dilution measurement on feedlot performance and consistency of estimated body composition in steers of different breed types. J Anim Sci 1998;76:2799-2804.
Pollan M. 2002. Power steer. New York Times Magazine, March 31: (accessed 11 May 11, 2004).
Kidwell B. 2002. All grass, no grain. Progressive Farmer Magazine, October 8: (accessed May 11, 2004).
Eaton SB. Humans, lipids and evolution. Lipids 1992;27: 814-820.
Ponnampalam EN, Mann NJ, Sinclair AJ. Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health. Asia Pac J Clin Nutr. 2006;15(1):21-9.
Duckett, S. K., D. G. Wagner, L. D. Yates, H. G. Dolezal, and S. G. May. “Effects of Time on Feed on Beef Nutrient Composition.” J Anim Sci 71, no. 8 (1993): 2079-88.
French P, Stanton C, Lawless F, O’Riordan EG, Monahan FJ, Caffrey PJ, Moloney AP. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J Anim Sci. 2000 Nov;78(11):2849-55.
Marmer WN, Maxwell RJ, Williams JE. Effects of dietary regimen and tissue site on bovine fatty acid profiles. J Animal Sci 1984;59:109-121.
Miller GJ, Field RA, Riley ML, Williams, JC. Lipids in wild ruminant animals and steers. J Food Qual 1986;9:331-343.
Mandell, I. B., J. G. Buchanan-Smith, and C. P. Campbell. “Effects of Forage Vs Grain Feeding on Carcass Characteristics, Fatty Acid Composition, and Beef Quality in Limousin-Cross Steers When Time on Feed Is Controlled.” J Anim Sci 76, no. 10 (1998): 2619-30.
Enser M, Hallet MK, Hewit B, Fursey AJ, Wood JD, Harrington G. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci 19998;49: 329-341.
Mitchell GE, Reed AW, Rogers SA. Influence of feeding regimen on the sensory qualities and fatty acid contents of beef steaks. J Food Sci 1991;56:1102-1103.
Brown HG, Melton SL, Riemann MJ, Backus WR. Effects of energy intake and feed source on chemical changes and flavour of ground beef during frozen storage. J Anim Sci 1979;48:338.
Melton SL, Amiri M, Davis GW, Backus WR. Flavor and chemical characteristics of ground beef from grass, forage-grain, and grain-finished steers. J Anim Sci 1982;55:77-87.
O’Sullivan, A., K. O’Sullivan, K. Galvin, A. P. Moloney, D. J. Troy, and J. P. Kerry. “Grass Silage Versus Maize Silage Effects on Retail Packaged Beef Quality.” J Anim Sci 80, no. 6 (2002):1556-63.
Larick DK, Turner BE. Influence of finishing diet on the phospholipid composition and fatty acid profile of individual phospholipids in lean muscle of beef cattle. J Anim Sci 1989;67:2282-2293.
Medeiros LC, Busboom JR, Field RA, Williams JC. Nutritional content of game meat. Cooperative Extension Service, University of Wyoming, Laramie, WY 82071, 1992.
Nuernberg K, Nuernberg G, Ender K et al. N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle. Eur J Lipid Sci Technol 2002;104:463-471.
Dannenberger D, Nuernberg G, Scollan N et al. Effect of diet on the deposition of n-3 fatty acids, conjugated linoleic and C18 :1 trans fatty acid isomers in mscle lipids of German Holstein bulls. J Agric Food Chem 2004;52:6607-6615.
Nuernberg K, Dannenberger D, Nuernberg G et al. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of longissimus muscle in different cattle breeds. Livest Prod Sci 2005;94:137-147.
Descalzo AM, Insani EM, Biolatto A et a. Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef. Meat Sci 2005;70:35-44.
Raes K, Balcaen A, Dirinck P, De Winne A, Claeys E, Demeyer D, De Smet S. Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci 2003;65: 1237-1246.
Razminowicz RH, Kreuzer M, Scheeder MR. Quality of retail beef from two grass-based production systems in comparison with conventional beef. Meat Sci 2006;73:351-361. Mir PS, McAllister TA, Scott S, Aalhus J, Baron V, McCartney D, Charmley E, Goonewardene L, Basarab J, Okine E, Weselake RJ, Mir Z. Conjugated linoleic acid-enriched beef production. Am J Clin Nutr. 2004;79(6 Suppl):1207S-1211S.
Shanta NC, Moody WG, Tabeidi Z. Conjugated linoleic acid concentration in semimembranousus muscle of grass and grain fed and zeranol implanted beef cattle. J Muscle Foods 1997;8:105-110.
Enser M, Scollan ND, Choi NJ et al. Effect of dietary lipid on the content of conjugated linoleic acid (CLA) in beef muscle. Anim Sci 1999;69:143-146.
Dhiman TR. Role of diet on conjugated linoleic acid content of milk and meat. J Anim Sci 2001;79 (Supp 1): 241.
Poulson CS, Dhiman TR, Cornforth D et al. Influence of diet on conjugated linoleic acid content in beef. J Anim Sci 2001; 79(Suppl 1): 159.
Steen RW, Porter MG. The effects of high concentrate diets and pasture on the concentration of conjugated linoleic acid in beef muscle and subcutaneous fat. Grass Forage Sci 2003;58:50-57.
Yang A, Brewster MJ, Lanari MC, Tume RK. Effect of vitamin E supplementation on alphatocopherol and beta-carotene concentrations in tissues from pasture- and grain-fed cattle. Meat Sci 202;60:35-40.
Daly CC, Young OA, Graafhuis AE, Moorhead SM. Some effects of diet on beef meat and fat attributes. NZJ Agricul Res 1999;42:279-287.
Gatellier P, Mercier Y, Renerre M. Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat. Meat Sci 2004;67: 385-394.
Simonne AH, Green NR, Bransby JI. Consumer acceptability and beta-carotene content of beef as related to cattle finishing diets. J Food Sci 1996;61:1254-1256.
Cordain L, Miller JB, Eaton SB, Mann N, Holt SH, Speth JD. Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets. Am J Clin Nutr. 2000;71:682-92.
Gerrior S, Bente I. 2002. Nutrient Content of the U.S. Food Supply, 1909-99: A Summary Report. U.S.D.A, Center for Nutrition Policy and Promotion. Home Economics Research Report No. 55.
Simopoulos AP. n-3 fatty acids and human health: defining strategies for public policy. Lipids. 2001;36 Suppl:S83-9.
Cordain L. Cereal grains: humanity’s doubled edged sword. World Rev Nutr Diet. 1999;84:19-73.
Kris-Etherton PM, Harris WS, Appel LJ; Nutrition Committee. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arterioscler Thromb Vasc Biol. 2003;23(2):e20-30.
Simopoulos AP. Essential fatty acids in health and chronic disease. Am J Clin Nutr. 1999 Sep;70(3 Suppl):560S-569S.
U.S.D.A. Per capita beef supply and use.
Davis CG, Lin BH. Factors Affecting U.S. Beef Consumption. USDA Economic Research Service, Publication LDP-M-135-02, October 2005. Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL. AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation 2000; 102(18): 2284-99.

Supporting Science

Omega 3s and Bone Health

The results of a 10-year Swedish study on bone health were published this month in the American Journal of Clinical Nutrition. Seventy-three healthy, 16-year-old males participated in the Northern Osteoporosis and Obesity Study (NO2 Study) aimed at determining the role fatty acids play in bone accumulation and peak bone mass. Bone mineral density (BMD) of the hip, spine, and total body was measured in each individual at the beginning of the study, and again six and eight years later. Researchers found a positive association between blood concentrations of omega 3 fatty acids and bone mineral accumulation and peak density in the young men. The correlation between decosahexaenoic (DHA) and total body and spine BMD was especially strong.

This research suggests that DHA, and other long chain omega 3 fatty acids, play a crucial role in bone development and mineralization. Osteoporosis and bone fractures afflict and disable many elderly people in the Western world. Accumulation of bone mass during adolescence and young adulthood is vital to preventing the disease; therefore identifying factors that enhance peak BMD is an important step in prevention. Incorporating grass-fed meats into your diet, which are naturally richer in omega 3 fatty acids, is a great way to support the health of growing bones.

Högström, M., Nordström, P., Nordström, A. n–3 Fatty acids are positively associated with peak bone mineral density and bone accrual in healthy men: the NO2 Study. American Journal of Clinical Nutrition 2007 Mar; 3:803-807.

The ALA Anti-inflammatory

Also published in the American Journal of Clinical Nutrition this month, a study showing protective antiinflammatory effects of alpha-linolenic acid (ALA), the long chain omega 3 precursor. Twenty-three men and women with elevated cholesterol were randomly assigned to one of three diet groups: the “average American”, the high linoleic acid (omega 6 vegetable oils), or the high alpha-linolenic (omega 3) diet.

As previously discussed in this issue, the ALA concentration in grass-fed beef is 39mg/100g muscle tissue, on average, compared to only 12mg ALA in the same serving size of grain-fed beef.

Zhao, G., Etherton, T.D., Martin, K.R., Gillies, P.J., West, S.G., Kris-Etherton, P.M. Dietary alphalinolenic acid inhibits proinflammatory cytokine production by peripheral blood mononuclear cells in hypercholesterolemic subjects. American Journal of Clinical Nutrition 2007 Feb; 85:385-391.

The Paleo Diet for Pigs?

A recent study published in Nutrition and Metabolism has shown that pigs fed a Paleolithic diet are healthier than those raised on traditional cereal-based swine diets. Immediately after weaning, researchers randomly divided 24 piglets into either a Paleolithic group (meat, fruit, and vegetable-based diet) or a cereal group. After 15 months on the diets, glucose tolerance, insulin response, plasma-C reactive protein, and blood pressure were measured. Not surprisingly, the pigs on the Paleolithic diet had lower blood pressure, significantly higher insulin sensitivity, and an 82% lower concentration of Creactive protein (a marker of inflammation associated with insulin resistance and CVD) on average. Apart from these clinical measurements, pigs on the Paleolithic diet weighed 22% less and had 43% lower subcutaneous fat thicknesses after 15 months.

The importance of these data is two-fold: first, scientists agree that pigs are one of the best non-primate animal models from which to compare responses in humans. This study supports the notion that pigs, like humans, did not adapt through evolution to thrive on a cereal-based diet. Secondly, in the U.S. pigs are raised on cereal-based diets and in a similar manner to feedlot-produced beef. We can conclude the majority of our pork, like our beef, comes from obese, insulin-resistant animals with nutritional qualities inferior to their pasture raised, free-foraging counterparts.

Jönsson, T., Ahrén, B., Pacini, G., Sundler, F., Wierup, N., Steen, S., Sjöberg, T., Ugander, M., Frostegård, J., Göransson, L., Lindeberg, S. A Paleolithic diet confers higher insulin sensitivity, lower C-reactive protein and lower blood pressure than a cereal-based diet in domestic pigs. Nutrition and Metabolism 2006 Nov; 3:39.

Recipe of the Month: Baked Tilapia with Mango Salsa

Ingredients:

2 large, ripe mangos
1/4 jalapeno pepper
1/4 c red onion
1/4 bunch cilantro
2 lime wedges
2 Tilapia fillets

Place two Tilapia fillets in baking dish with light olive oil and diced garlic. Bake at 350 degrees for 15 minutes, depending on thickness of fish.

Flesh and dice mangos. Chop cilantro, jalapeno, and red onion. Mix together and add lime juice. Makes about 3 cups. This salsa is great on its own or as a compliment to any white fish.

Success Story of the Month: No Visible Sign of Acne

Dear Dr. Cordain,

How does the pre-columbian Mayan Diet of game, beans, corn, and squash fit into your paleo thesis? Amino acids in corn and beans provide the body with a complete protein.

Thanks,
Rudy
Dear Rudy,

I guess it depends upon how much of each food is consumed. I suspect that in the fully developed Mayan culture beans, corn and squash were the staples with a very small amount of calories contributed by game. This consumption pattern is quite different from hunter gatherers who ate the majority of their energy from animal foods. Diets high in corn (grain) and beans would be expected to produce a number of health problems, despite having complementary amino acid patterns. Unless maize is treated with lime, high consumption of this staple food causes pellagra, whether or not beans are consumed. High consumption of both maize and beans with little meat causes an iron deficiency anemia that results in a condition in the skeletons of American Indians known as cribra orbitalia (a de-ossification of the bones surrounding the orbit). In addition to iron deficiencies a high maize and bean diet will also cause zinc, calcium and magnesium deficiencies because a substance within these foods called phytate prevents the absorption of virtually all divalent ions.

Cordially,
Loren Cordain

On Carbohydrate Addiction

Professor Peskin — Sun, 17 Jan 2010 02:57:20 +0000

Everywhere I travel I hear the same thing, women complaining that they will never be able to lose their addiction for sweets – a permanent carbohydrate addiction. I am sympathetic to the carb addict, in the same way I am sympathetic to the drug addict. My comparison is not meant to be funny. Both addictions will kill you. With one you’ll die with a needle in your arm, while with the other your loved ones will find you face down in a tub of ice cream. (OK, a little humor doesn’t hurt). Seriously, in both cases your body is craving a substance we know is harmful. When it comes to drugs, would anyone suggest continuing this devastating addiction? Of course not. In the same way no one should suggest feeding your carb addiction.

Following the science in my book “The 24-Hour Diet” may cure you of this addiction. It already has for peole around the world. It makes no difference how much you currently weigh, your sex, your nationality, your religion… nothing. All you need is a small amount of desire to trust the science you will discover for just 24 hours. Trust me. You CAN do this.

My friend Jill says it best. “We went to my neighbor’s last night for dessert. It was the best feeling to be able to sit around her table and talk (with the desserts right under my nose) and not feel held captive by the desire to eat them! Because you know how it used to be for you – you take one plateful and then another and then another. I feel SO FREE of that horrible ‘after dessert binge’ feeling! I left her house feeling great! YOUR PROGRAM WORKS.”

If you would like to learn more, please visit www.brianpeskin.com and pick up a copy of “The 24-Hour Diet” today. The science will not desert you.

The "Calorie Theory" (i.e. calorie GUESS) is Incomplete

Professor Peskin — Sun, 17 Jan 2010 02:55:38 +0000

For decades, we have all been told that “calories” consumed minus “calories” expended equals the amount of weight gain or loss. But this overly simplistic view has caused widespread suffering, because when it fails, the dieter feels responsible for the failure. I want to make it very clear that the “experts” have failed YOU.

THE “CALORIE THEORY” WAS DISPROVED BY PHYSICIANS OVER 100 YEARS AGO, IN 1893!

It’s hard to believe, but many nutritionists and physicians have an incomplete understanding of how food is used by your body. That’s right. This misunderstanding leads to a variety of problems. The “calorie theory” of weight gain and loss has led everyone down the wrong path because it is incomplete. But a real understanding of how calories work will allow you to make practical use of this misunderstood theory and become lean-for-life.

CALORIES DO COUNT, BUT NOT THE WAY THEY ARE TELLING YOU.

There is much more to how you become overweight than just “more calories consumed than burned up.” Physicians, nutritionists, and the popular press all promote the idea that the calorie content of food is the whole story. Unfortunately, they do not fully understand how your body distinguishes among carbohydrates, fats, and proteins. Each of these three different food groups has a different role in the human body. Therefore, the body treats each food group very differently.

Most nutritionists believe in the heat engine analogy. Engineers call this field thermodynamics, and I studied it. But humans are NOT HEAT ENGINES, burning everything we eat like wood in a fireplace. Calorie theory proponents ignore the fact that humans eat for structure – making muscles, hormones, enzymes, antibodies, and bones – not merely to generate energy by “burning” the food. If we must make a comparison, a body is much more like a chemical factory than an heat engine. As a chemical factory, we convert food into complex substances and structures. Furthermore, our body maintains the same temperature throughout. If the heat engine analogy was correct, we would measure a vastly different temperature between our feet and our head. We don’t.

The great news is that certain foods can be eaten that will NOT make you fat – regardless of calorie content.

No one is eating “calories”. We eat food. “Calories” are merely a measure of POSSIBLE energy available from burning each food. This measurement doesn’t take into account what that particular food is being used for by your body.

Let’s leave you here (for now) with a real life example of this:

In April 2003, Harvard University found people on a low carbohydrate diet could eat 25,000 MORE CALORIES than those on a high-carbohydrate diet and at the end of the 12-week study, THEY GAINED ZERO POUNDS!

That’s right. No. Weight. Gain.

(The directory of the study was mystified because she too had believed that a calorie is a calorie, regardless of what food it comes from. LOL)

************************
If you want to learn more about the calorie theory and how to take advantage of it to become lean-for-life, pick up a copy of Professor Peskin’s The 24-Hour Diet at www.brianpeskin.com. You will NOT regret it!

Industry Reversal: "CRP is Unlikely to be Causal for CVD."

Professor Peskin — Sun, 17 Jan 2010 02:54:04 +0000

Given the extremely difficult economic times that many of us are facing, let me help you maximize your health with “science – not opinion.”

Let me share with you one of several “reversals of common nutritional recommendations” that took place at the end of last year, beginning of this year. Personally, I get sick of seeing these reversals year-after-year. Does anyone get it right the first time before they publish misinformation and harm everyone who trusts the sources and follows it? Rarely.

This “reversal” has to do with the JUPITER (google this for more background information) study and their claim that it NOW isn’t LDL-cholesterol that is the cause of heart disease; because statins lower it and the heart attacks still occur just as frequently. They are attempting to claim that C-Reactive Protein (CRP) – a supposed measure of inflammation is the real culprit and that statins somehow improve it. If you read my Report about the Failure of Statins (www.brianpeskin.com), you’d understand their grave fallacy. Furthermore, here’s what was published in the medical journal December 22, 2009:

“Largest-Ever-Meta-Analysis Finds CRP is Unlikely to be Causal for CVD.”

“In the largest and most comprehensive meta-analysis to date looking at C-reactive-protein (CRP) levels and risk of coronary heart disease (CHD) and stroke, British researchers conclude that CRP is unlikely to be a causal factor for cardiovascular disease” [Lancet: December 21, 2009].

So the drug companies tell us that their statins are STILL GOOD at reducing heart disease (in order to keep selling their harmful bullets) while science disproves it! Hmmm….

Once gain, the FAILURE of statins to stop or reverse heart disease is proven regardless of the $15 billion dollars Americans spend on the worthless drugs! That’s the truth that the pharmaceutical companies do not want you or your physician to know. The correct way to stop or reverse heart disease is by consuming unprocessed, unadulterated parent omega-6 oils.

Learn more science-not-opinion at www.brianpeskin.com.

Usable Protein Contained in Eggs Versus Rice and Beans

Professor Peskin — Sun, 17 Jan 2010 02:52:35 +0000

An egg white is an ideal protein with a rating of 100% digestibility. On the other hand, the protein in brown rice is ONLY 59% usable and that in beans is ONLY 49% usable because of their fiber and other anti-nutritional factors such as those mentioned in [a 2005 report by the Association of Official Analytical Chemists International (AOAC)]. Therefore, the usability of the protein in rice and beans is approximately half that of an egg!

Now, couple this with the fact that the rice and beans contain only about half the quantity of protein that is in a comparable quantity of eggs. So rice and beans have half the protein of eggs, and THAT protein is only half as usable as that in eggs. This means that the rice and beans have AT MOST a mere one-fourth the usable protein amount of eggs. No problem, you say – I’ll just eat more of the rice and beans! Wrong. To get a pound’s worth of animal-based protein, you’d need four pounds of rice and beans! This poses three problems.

First, you could not eat four pounds of rice and beans daily. Your stomach couldn’t handle the immense volume and you’ll be unbelievably bloated all the time. Second, rice and beans contain huge amounts of carbohydrate, which will make your blood sugar levels soar! Ultimately, eating so much of these foods will make you “balloon” up to the size of a house due to insulin’s fat-storage response. Lastly, you won’t get your B vitamin requirements (like niacin) from non-animal protein sources like cereal or rice, either. Clearly, increasing your consumption of animal-based protein and reducing the carbohydrate-rich foods is the way to stay lean-for-life.

FORGET THE OUTDATED NOTION THAT “RICE AND BEANS” MAKE IDEAL PROTEINS.

Learn more today: “The 24-Hour Diet” by Brian Scott Peskin. Get your very own copy at www.brianpeskin.com.

Warning: Infants @ Risk on Soy

Professor Peskin — Sun, 17 Jan 2010 02:50:35 +0000

Infants on “soy formula” have experienced thyroid problems. There is an 18% higer incidence of autoimmune thyroid disease in infants who are fed soy formula. Isoflavenoids will contribute to high TSH (thyroid-stimulating hormone) levels. Over time, this constant stimulation could increase the likelihood of developing thyroid disease.

There is now an epidemic of thyroid dysfunction. Perhaps even worse is an 18% higher incidence in autoimmune thyroid disease in infants who are fed soy formula (J Am Coo Nutr 1990, Apr; 9(2):164-167). Furthermore, a study showed that soy-formula infants went on to become diabetic twice as often compared to breast-fed infants (J Am Coll Nutr, 1986; 5(5): 439-441).

*****************

Cow’s milk has cow hormones designed to raise cows to 80% of their full adult cow size within eight months of life. The brain development is minimal compared to body growth. On the other hand, human milk has human hormones designed to raise humans brain capacity very rapidly in comparison to their body growth.

Cow’s milk is also loaded with, in addition to growth hormones, large amounts of carbohydrate found in the form of lactose and galactose. Remember that it is carbohydrates you want to control, because carbohydrates are converted by the body into basic sugars, which are in turn stored as bodyfat.

Do you want your child to grow like a cow?

USE REAL HUMAN MOTHER’S MILK, OR GOAT MILK, BECAUSE GOAT MILK IS MUCH CLOSER TO HUMAN MILK THAN COW’S MILK.

The 100 Trillion Cell Membranes in Your Body Contain 50% Fat

Professor Peskin — Sun, 17 Jan 2010 02:49:04 +0000

That’s right. Natural fat is critical to every cell in your body. In order to remain healthy, you need to eat fat daily and the medical science below proves it.

In the previous note we talked about an article written by Jane Brody of the New York Times. In the same article, Dr. Willet from Harvard University’s School of Public Health, stated that:

“The total percentage of total fat in our diet probably doesn’t make much of a difference. It’s about time we discard that recommendation altogether and focus on what is really important: the type of fat.”

Unfortunately, too few heard about or acted on this insightful message. The problem with nutritional recommendations regarding fat is that all types of fat are lumped together and incorrectly termed “bad”.

ONLY MAN-MADE UNNATURAL, TRANSFATS, HYDROGENATED-OILS AND PRESERVED OILS ARE HARMFUL.

It is only a particular type of fat, the harmful man-made processed transfats, including partially hydrogenated oils, which need to be minimized. Transfats are found in margarine, hydrogenated peanut butter, and thousands of foods, including may frozen entrees, etc. While it is good news that transfats are being banned, they are being replaced with adulterated fats that are as bad, if not worse.

The low-fat, high-carbohydrate eating experiment that has been perpetuated on the entire American population over the past 50 years has caused most Americans to obtain completely inadequate amounts of the parent essential oils the body requires and craves from food.

NEWSFLASH: The nutritional field doesn’t change recommendations based on the latest scientific findings!

Learn more about this by reading “The 24-Hour Diet”.
You can get a copy at www.brianpeskin.com

Women's Hormones Altered by Carbohydrates and Transfats

Professor Peskin — Sun, 17 Jan 2010 02:47:29 +0000

“Harrison’s Principles of Internal Medicine, 13th, Edition” makes it clear that carbohydrates and harmful transfats alter women’s hormonal systems:

“Polycystic ovary disorder, running rampant in young women, is strongly associated with insulin resistance caused by the hormonal disruption of overeating carbohydrates and transfats.”

Women need to know that their delicate hormones are made from the required NATURAL fats. On a low-fat diet, you compromise your health.

Women – a low-fat or no-fat diet often causes monthly hormonal irregularity!

Dr. Frank Hu, of Harvard University, is quoted in a 1997 New York Times health column article by Jane Brody (“Women’s Health Risk Linked to Kinds of Fats, Not Total”):

“Here we’re talking total fat being almost irrelevant to heart-disease risk and emphasizing the type of fat. I think it’s going to be very controversial in that respect.”

Read more in “The 24-Hour Diet” at www.brianpeskin.com, today.

Carbohydrates Make You Fatter

Professor Peskin — Sun, 17 Jan 2010 02:45:21 +0000

Here’s an excellent quote from “Textbook of Medical Physiology”:

An excess of carbohydrates in the diet not only acts as a deterrent to fat-burning but also increases the fat in the fat stores [making you fatter].

That’s a double negative whammy!

—> HIGH CARBOHYDRATE DIET CAUSES SATURATED FAT INCREASE <—

Eat too manycarbs and, as the medical textbook “Basic Medical Biochemistry” clearnly tells us, lots of saturated fat will be made from them. Few of us understand that carbohydrates make saturated fat right IN THE BODY. That’s right, your body makes saturated fats from the carbohydrates you eat. However, eating saturated fat DOESN’T go to stored saturated fat in your body or even in your arteries.

Want to learn more about this mechanism and how we use it to stay lean for life?

Check this out —> “The 24-Hour Diet” by Brian Scott Peskin. <— this will show you how.
Pick up a copy from www.brianpeskin.com and see for yourself.

No, You are NOT Constipated...

Professor Peskin — Sun, 17 Jan 2010 02:43:51 +0000

When following a higher protein diet, many people mistakenly think that they are constipated because there is very little elimination. there is no pain, just no volume. Why? Because protein is so nutrient dense, there is little waste. Likewise, there is little waste with fats, either. But carbohydrates are significantly different. Because they are nonessential iin the body, and much of their bulk must be eliminated from the body, it is only the carbohydrates that generate significant waste.

Eat a big steak and nothing else. You will be shocked at how little elimination is required because humans make use of nearly all of it.

Anyoone wishing to improve their digestion and elimination through nutritional supplementation should also consider an essiac-concept tea with fulvic.

If you want to understand this better, please look to my book, “The 24-Hour Diet”. You can find it at www.brianpeskin.com.

random lists

alethafaye — Thu, 14 Jan 2010 22:04:55 +0000

Here’s a random list of all the supplements I’m taking right now, in case you want to know. I have ulcerative colitis*, supposedly. my next attempt will be a chiropractor … all supplements are vegan.

*This information is intended to help people who may be going through the same types of problems, but of course you should consult your doctor.

**Medications – I will leave out brand names but currently I am on a 5-ASA (8 years), an immunosuppressant (2 years), and started and now tapering off low-dose antidepressants. In the past six months I have been able to reduce all my drugs using diet, yoga/fitness, and supplementation.

Vitamin K, Vitamin C

Magnesium Taurate

Adreset (herbal Adrenal support)

DHEA, vitamin D

Topical Testosterone (my levels were so low that my D.O. prescribed this – low levels of this hormone can cause depression, apathy, lack of libido, low energy, and a host of other problems. When my test revealed my low levels, it was an ‘Aha!’ moment for me.)

MSM

Cranberry

Probiotics

Supplements I’m supposed to take but take only radomnly:

Complete Omega Blend

Vegan B-12

Probiotics

Supplements I took in 2009 (in addition to above):

Living Fuel (the best whole meal whole food smoothie!!!)

UltraInflamX360 Plus (Metagenics) [they should make a rap about this one]

NONVEGAN — Dr. Dhalman’s enzymes (Metagenics): HCl, Lipo-Gen, Azeo-Pangen, Intesol

Ironically, while I was on Dr. Dhalman’s routine (which also had an allergy elimination diet), with the UtraInflamX, which is all meant to reduce inflammation and to better digestion, I started have breakouts/rosacea on my face, but only in one patch. I stopped the routine and it seemed to be getting a little better, but then NOT …

Things I’ve tried to clear up this tiny patch of rosacea on my face:

3 different pharmaceutical creams

ProActiv (right now, I’ve only been using it for a week and I don’t really like it)

pending: Holistic Healer anti-microbial/anti-parasite cream (?)

pending: some Mary Kay product [my friend is sending me a sample]

if none of those work then I’m going to Chinese doctor

I want to get this solved b/c it’s impacting my mental health & self-confidence

Dry Skin

wenchhandle — Tue, 15 Dec 2009 15:13:28 +0000

When there is a slowdown in natural exfoliation, there is dry skin. Chapping occurs when dryness ha

The American Heart Associations REVISED Statement on SOY

Professor Peskin — Sun, 13 Dec 2009 13:47:45 +0000

AHA revises statement on soy protein Benefits “minimal at best” Jan 20, 2006 Shelley Wood

Dallas, TX – Five years after it released a scientific advisory recommending the inclusion of soy-protein foods in a diet low in saturated fat and cholesterol, the American Heart Association has issued a revised statement, going back on its earlier advice.

“The direct cardiovascular health benefit of soy protein or isoflavone supplements is minimal at best,” the new advisory states. “[U]se of isoflavone supplements in food or pills is not recommended.”
The new statement was published January 17, 2006 this week as a rapid access paper in Circulation online [1].

For their analysis, the writing committee, led by Dr Frank M Sacks (Harvard School of Public Health, Boston, MA), examined 22 randomized trials comparing the effects of isolated soy protein with isoflavones with milk or other proteins. They report that while soy products seemed to reduce LDL cholesterol, the effect was trivial (around 3%) and only in people who ate a lot of soy protein—roughly half their daily protein intake. No effects of soy protein were seen on HDL, triglycerides, lipoprotein (a), or blood pressure. In 19 of 22 studies, the effect on all lipid parameters was nil.

The recommendation for physicians, Sacks told heartwire, is to tell their patients “not to use isoflavone supplements, since they are ineffective. Soy protein is not much better than other proteins for cardiovascular health. A large amount lowers LDL a little bit and does not affect the other CV lipids and other risk factors.”

Soy effects for other diseases: Mixed or nil

The statement authors also point out that studies examining soy’s effects on postmenopausal bone loss have been mixed and have failed to show a clear benefit of soy for vasomotor symptoms of menopause (hot flashes) or prevention of breast, endometrium, and prostate cancer. People should look at the nutrient content of anything they buy.

Of note, the statement distinguishes between isoflavone supplements and soy-based foods, since foods that are high in soy may have some cardiovascular benefits. Unlike animal-based proteins, soy-based foods such as tofu, soy butter, soy nuts, and some soy burgers typically contain polyunsaturated fats, fiber, vitamins, and minerals, but low amounts of saturated fat, the authors note. In some settings, they say, replacing proteins high in saturated fats with soy-based protein might translate into cardiovascular benefits.

(Professor’s Note: Saturated fat is NOT dangerous or in any way unhealthy because there is no saturated fat in arterial clogs and this was analyzed and published in Lancet back in 1994! Read my landmark book The Hidden Story of Cancer for the full story of LDL Cholesterol! ALL Natural fats, whether they be cheese, cream, butter or the fat on meat, are healthy and needed for good health. The dangerous fats are transfats and artificial fats.)

But as with other fad foods of the past decade, it’s important to read the labels, Sacks points out. “People should look at the nutrient content of anything they buy. Some of the soy products are quite good but others may not be. . . . If the soy protein is in a product that has low salt, no trans fat, and low saturated fat and has other healthy ingredients like polyunsaturated fats and fiber that are in soybeans, then the food would be good for CV health,” he said.

(Professor’s Note: My more than decade long studies in health and science has shown, and proven that eating lots of vegetables and fiber are NOT healthy and don’t provide nutrition or any benefit to protect you from disease. On the contrary, too much fiber can actually lead to the development of colon cancer! Read my landmark book The Hidden Story of Cancer for the full story!)

[emphases added]

Source: Sacks FM, Lichtenstein A, Van Horn L, et al. Soy protein, isoflavones, and cardiovascular health. A statement for professionals from the American Heart Association nutrition committee. Circulation 2006; DOI: 10.1161/. Available at: http://www.circulationaha.org.

Newsflash 2007: Studies Dispel Myth of Cancer-causing Red Meat...

Professor Peskin — Fri, 11 Dec 2009 12:26:18 +0000

Medical News Today reported on June 5, 2007 that “red” meat does NOT promote cancer:(1)

“Recent studies published in the journal Cancer Science have disproved the myth that consumption of red meat increases colorectal cancer.

“Researchers have run a large case-controlled study in Japan, examining associations of meat, fish and fat intake with risk of colorectal cancer…

“…[F]ound that intake of beef/pork, processed meat, total fat, saturated fat or n-6 PUFA [parent omega-6] showed no clear association with the overall or subsite specific risk of colorectal cancer.
“Our findings DO NOT SUPPORT the hypothesis [guess] that consumption of red meat increases colorectal cancer risk…” (Emphasis added.)

Life-Systems Engineering Science Commentary: I have reported for over 10 years that the science is very clear that “red” meat could not be cancer-causing. Furthermore, I have been advocating meat as a 1st class protein source. “Red” meat’s natural saturated fat is burned for energy and its EFAs are used in numerous biochemical reactions. Meat’s protein is required to maximize hemoglobin’s oxygen binding. Without exception “red” meat and its associated saturated fat content are not cancer-causing. Their misinformation is based on opinion – not science.

Japan would naturally have a bias for fish since it is less expensive and more plentiful than red meat. Additionally, the study showed that fish and fish product consumption was not statistically significant in decreasing cancer. You already discovered from me why fish consumption can’t prevent cancer. Eat all the steak you want (I recommend “natural” or “organic” with no hormones or steroids used) without guilt, knowing you are eating what your body needs to remain healthy.

1. Ref.: Kimura, Yasumi, et al., “Meat, fish and fat intake in relation to subsite-specific risk of colorectal cancer: The Kukuoka Colorectal Cancer Study, Cancer Sci. 2007 Apr ;98 (4):590-7.

Newsflash: JAMA 2006 ADMITS...

Professor Peskin — Fri, 11 Dec 2009 12:24:14 +0000

Omega-3 is NOT a Cancer Preventive

Omega-3 fatty acids have been claimed to lower the risk of contracting cancer. The Journal of the American Medical Association (Vol. 295, No. 4, January 25, 2006) reports what we have been saying for years:

“A large body of literature spanning numerous cohorts from many countries and with different demographic characteristics does not provide evidence to suggest a significant association between omega-3 fatty acids and cancer incidence. Dietary supplementation with omega-3 fatty acids are unlikely to prevent cancer.” (emphasis added)

Life-Systems Engineering Science Analysis: For years we have been misled about the supposed anticancer effects of omega-fatty acids; in particular, fish oil and flax oil. This reports explained the significant dangers of overdosing on them.

To reach the truth, all anyone had to do was to review the 38 medical journal articles from 1966 to 2005 like this study’s authors did; then discount the majority of the studies because they were statistically incorrect or improperly done. It is tragic that America and the rest of the world follows recommendations based on the results of improperly performed studies. Medical journals don’t independently verify them. Don’t expect the popular press to report the truth anytime soon.

Newsflash: British Medical Journal 2006 ADMITS...

Professor Peskin — Fri, 11 Dec 2009 12:21:13 +0000

Omega-3 is NOT a Cancer or Heart-Disease Preventive

In the most comprehensive review to date, published in British Medical Journal (Hooper, Lee, et al., “Risks and benefits of omega 3 fats for mortality, cardiovascular disease, and cancer: systematic review,” prepublication reference: BMJ, doi:10.1136/bmj.38755.366331.2F (published 24 March 2006)), 96 trials, including 44 trials with supplements and 5 trials consisting of mainly ALA (parent omega-3) from plants with the remainder being fish oil, confirms what we have been saying for years:

• “Neither RCT’s [randomized clinical trials] nor cohort studies [estimated omega-3 consumption and related clinical outcomes] suggested increased risk of cancer with higher intake of omega 3, but clinically important harm could not be excluded.”

• “We found no evidence that omega 3 fats had an effect on the incidence of cancer and there was no inconsistency.”

• “This systematic review assessed the health effects of using omega 3 fats (together or separately) on total mortality, cardiovascular events, cancer, and strokes in a wide variety of participants and found no evidence of a clear benefit of omega 3 fats on health.” (emphasis added)

Life-Systems Engineering Science Analysis: this was an exceptionally outstanding analysis of existing studies. The authors state omega-3s worthless alone in preventing cancer and heart disease in spite of the popular recommendations. Furthermore, the authors warn us of the potential danger of overdosing on omega-3 in the doses being recommended!

This news gives you the reason for these studies’ failures; the potential problems with fish oil supplementation and consumption is much more complex than the issue of carcinogenic content of the fish, i.e., mercury toxicity, alone. Current recommendations do not take into account human physiology and biochemistry.

Flax seed oil - brings the sunshine to you

stephteresa — Thu, 03 Dec 2009 06:24:46 +0000

Nobel Luareate Szent-Gyorgyi described the essential life process as a little electrical current, sent to us by the sunshine. What he was referring to was highly charged single electrons which are involved in transferring their energy to our own sub-molecular patterns without changing our molecular structure.

Dr Joanna Budwig (with degrees in medicine, physics, pharmacy & biochemistry) concluded that not only do electron rich foods, like flax, act as high power electron donors, but also as a solar resonant field in the body to attract, store and conduct the sun’s energy into our bodies. “Sun electrons” are attracted to the sun-like electrons in our bodies and are activated by them. The energy we absorb from the sun electrons act as an anti-aging factor. Therefore live-foods, especially flax seeds, help to bring higher amounts of sun energy into our system because the EFA’s (essential fatty acids) they contain ABSORB sunlight – thereby keeping us younger, more active, more healthy and all around more happy.

Flax oil profile:

Latin name: Linum usitatissimum

Plant: annual plant, 1 metre high, small, green leaves on a tough stalk with blue flowers

Colour: rich, deep, golden colour like liquid sunshine

Smell: gentle, pleasant, nutty bouquet

Origin: probably the Orient

History: Flax was already being cultivated in Babylon in 5000BC. The seeds, the pods, paintings depicting its cultivation and cloth made of its flax fibre were found in the oldest known Egyptian burial chambers dating back to 3000BC. The seeds and flax fibre cloth were also discovered in Late Stone Age digs in Switzerland dating between 4000Bc – 3000BC. It’s healing properties are reference by Greek and Roman writings, with one of the most renowned physicians of that time, Hippocrates, recommending it for inflamed mucous membranes, abdominal pains and diarrhea and Paracelsus recommending it for coughs! Ancient East Indian scripts prescribe daily doses for yogis to achieve joy and contentment, and 8th Century emperor Charlemagne considered it so important that he passed laws and regulations requiring its consumption.

What they maybe lacked in science (though who are we to say), they made up for in conviction with regard to the use of the plant.

Science & Research:

Flax seeds contain a high amount of Lignans, which are a type of phyto-nutrient (naturally occurring and non-toxic plant chemicals) that are found in various fruits, vegetables and grains. They are cancer fighting and protective compounds as they are able to flush excess oestrogen from the body.

Womens Health: Women consuming lignan rich flax seed oil generally report a reduction in breast tenderness, bloating, hot flushes and other symptoms related to PMS and menopause. The lignans in flaxseed also help to regulate our cycles, important for conception, hormonal balance and general well-being in our female forms. They are also anti-tumour, oestrogen mimicking, anti-oxidant, anti-viral, anti-bacterial and anti-fungal.

I dedicate the golden crown of protecting & healing to flaxseed oil – a girl’s best friend.

Breast Cancer: It has been much studied in relation to the prevention and cure of breast and other cancers. A study of 120 women revealed those with the highest breast tissue content of an omega-3 fatty acid found most abundantly in flaxseed oil had the lowest incidence of breast cancer. Of those in the same group who had contracted breast cancer, incidence of metastasis (the cancer spreading to other tissues and organs) was much lower.

Other: It also benefits the cardiovascular, circulatory, immune, nervous and reproductive systems and the seeds can benefit the joints. It strengthens your nails, improves skin texture & appearance, makes your hair shine and reduces your cravings for junk food.

Buying it:

It’ll be in the refrigerated section in health and food store. It should be “unrefined” and “lignan rich” and have no more than 4 month gap between the “pressing date” and the “best before” date.

Dosage:

Recommended dosage is between 1-6 tbsp per day but check with a nutritionist to ensure you are incorporating it into a balanced diet suitable for your age, lifestyle and health requirements.

As the Beatles sang: “All you need is flax…flax is all you need .. la, la, la, la, la…”

Source: “The role of flaxseed oil in preventing breast cancer” by Jade Beutler, Well-being Journal Vo. 8 No. 6, “Fats that Heal, Fats that Kill” by Udo Erasmus, Ranbow Green Live-Food Cuisine” by Gabriel Cousins MD

Sweet Tooth

kristyrobinson — Tue, 24 Nov 2009 21:52:35 +0000

Many have asked for more recipes on this site, so get your pens and paper ready. I just finished watching a film that inspired me to eat more alkaline and raw and food that is nutrition-dense. So…as I’m walking towards the kitchen my eyes land on the package of mostly eaten Newman’s O’s. Now, I try my hardest to recall if those were mentioned in the film as healing and alkalizing but unfortunately I don’t think they were. Not to worry, though. I whipped up this little yummy treat that satisfied my craving better than a whole box of those little Oreo knockoffs could have! Recipe is an adaptation from Alissa Cohen, who has a wonderful raw foods recipe book that I love.

In blender:
1 banana (mine was frozen)
1 papaya
1 avocado
a bit of water

Voila. There you have it. This makes enough for two generous servings or probably even three, so invite some friends over and get blending! If you have never used papaya…cut fruit in half length-wise. Scoop out seeds and discard into trash. Use spoon to scoop fleshy fruit into blender. You get plenty of enzymes, good fats from the avocado, and vitamins and minerals. Hope you love it as much as I did… instant pudding has nothing on this bowl of nutrition!

Why Buy Organic Milk?

robin — Sun, 22 Nov 2009 12:18:07 +0000

Perhaps it dates me, but I remember when organic milk first appeared on the store shelves. I know it was in the early 90’s here, because the arrival was quite a spectacle. I was cooking at the Coop, and the BGH/BST issue had gotten alot of press. There was a fight going on, as the powers of industrial food tried to slip yet another unnatural chemical into the food supply. Hormones, antibiotics, and scary ingredients in the feed given to conventional dairy cows were not secrets, and people were justly concerned.

I don’t think the dairy industry really realized who they were up against. The were messing with Moms.

When the organic milk began trickling in, it sold out immediately. The storekeepers had to create a system, allowing the customers to form a line for the milk, and rationing out one half gallon per customer. The job of handling the customers, mostly Moms, was a tough one. Angry women argued over their place in line, haggled to try for more milk, and went to pieces if they didn’t get there soon enough. Harried Moms, toting crying babies and diaper bags glared at anyone associated with the store as if we were hoarding in a time of famine. But that was not all. Everyone who had jobs and couldn’t come at the morning milk delivery time was mad, too. There just wasn’t enough organic milk to go around.

The same instincts that drive a she-wolf with pups to rip your throat out were coming out in the dairy aisle. But you know what, those Moms were on to something.

A recent Dutch study confirms what so many of us suspected. There is a real difference between organic and conventional dairy products, and it makes a huge difference in your health. The study followed 2500 pregnant women and their children for the first two years after they were born. Some of the women consumed only organic dairy during pregnancy and breast feeding, and gave their babies organic when they were weaned. The rest consumed conventional.

Researchers found infants raised on organic dairy products are 36% less likely to suffer from allergies in the first two years of life.

Study author Dr Machteld Huber of the Louis Bolk Institute, said: “There was a clear relationship between organic dairy use and less eczema. According to the British Journal of Nutrition the researchers think the reason for this is the higher levels of beneficial essential fatty acids in organic dairy.

It’s important to understand that we are talking about grass fed dairy, not just the American legal terminology for organic, which may or may not include pasture. Eating grass and clover is the way that cows get the Omega 3’s, Conjugated Linoleic Acid, and extra Vitamin A and E. For more information on this, click the link below, to read an article put together by researchers in Iowa.

http://www.leopold.iastate.edu/organic/milk/3.html

Of course, for many years, frustrated mothers have been taking their children off dairy completely, and that is another option. Dairy allergies are common and quite debilitating if left untreated. Living the dairy free life gets easier every day, with new “milks” and “creamers” appearing on the shelves. My favorite these days is So Delicious brand coconut and soy based milks. The coconut milk is not the rich canned product, it has been skimmed down and made into a milk that has no beany taste, but plenty of body and creaminess. The creamer is divine.

If you go dairy free, make the effort to get the EFA’s that the organic milk delivers. There is an algae based Vegan Omega 3 supplement available now. You can also look to walnuts, flax and flaxseed oil, and eat lots of dark leafy greens to get the fats that pasture delivers to the cow.

And you don’t have to fight the line to get organic or non-dairy milks these days. They deliver plenty, and nobody gets hurt.

E.F.A.s: Some things are better FATTY!

Supernova — Wed, 11 Nov 2009 21:02:47 +0000

What is an Essential Fatty Acid and what makes it essential? Essential Fatty Acids (EFAs) are substa

EFAS Várzea Grande

Criança - MT — Tue, 03 Nov 2009 15:00:23 +0000

Está cada vez mais perto nosso 1366º Encontro Fraterno Auta de Souza!! Será em Várzea Grande, nos dias 14 e 15 desse mês.

O Tema Específico do Instituto da Criança será: “A ARTE DE PLANEJAR AULAS PARA A INFÂNCIA”.

Participe!!!

Life stages, gender play increasingly important roles in supplement choice

Health News — Mon, 19 Oct 2009 19:25:54 +0000

Whether you’re a 15-year-old boy with acne problems or an older female dealing with the onset of menopausal symptoms, modern-day nutritional trends and ailments are increasing demand for, and encouraging the development of, new types of dietary supplements.

For children, products with essential fatty acids are gaining popularity, as marketing has pointed toward benefits for brain development and concentration. Probiotics for healthy digestion also have become more important, while supplements with vitamin D are recognized for their bone-health and immune-boosting benefits.

Pregnant women also have fueled the supplement trend, according to a story in Natural Products Insider. The story mentioned that they are seeking nutritional supplements designed specifically for childbearing years. And after the baby is born, specific diet products have been introduced that claim to help women reach more healthful weights.

Males also are migrating toward products with essential fatty acids for brain and heart benefits, and those supplements that support prostate and sperm health are gaining ground, according to the story. Tanning products and stress-relieving supplements also are among popular products for men.