PinExt Nutritional Myths

 myth2 145x145 Nutritional Myths

 

 

 

 

“If I follow the new diet my friend followed, I think I’ll do great!”

The only diet that is right for you is that one that takes into consideration your metabolism and your nutritional specific requirements. One size doesn’t fit all. There are hundreds of nutrition books on the market that “praise” a certain type of low fat diet, low carb diet, high protein diet, vegan diet, that should fit anybody. But we are all unique as we are in our fingerprints. What made your friend well can have no effect on you and can actually make another person worse. Find out how your metabolism works today, what it needs to stay healthy, find out about your genetic inheritance and all the “blocking factors” that generate symptoms in your body and based on all that design your own, specific diet. Or you can do all that by just filling out the Metabolic Typing Questionnaire and get a complete set of results from your Metabolic Typing Advisor. There is no other known easier and more accurate way to do it.

“If I stay away from fat, then I loose weight and prevent serious diseases.”

Fats are essential for life and without them we couldn’t survive. The real issue here is to know how to choose the good from the bad fats. Also, every person is different and needs more or less of particular types of fats in their diet. 

Foods packed with “all natural” and “no trans fats” labels don’t necessary mean they won’t have a form of “bad fat” in the ingredients list. The only fats you should stay away from are : hydrogenated, partially hydrogenated, or trans fats and liquid vegetable oils.
Hydrogenated fats play an important role in developing serious conditions like diabetes, heart disease and cancer. They are found in processed and fried foods, margarines and shortenings.
The problem with liquid oils is that all of them require processing to be created and they are very unstable and often rancid (except coconut oil and olive oil, that can be obtained without the use of machines). While cooking with these processed oils, the heat damages them even more. Plus, the intake of omega-6 contained by these oils creates an imbalance of fatty acids in the body.
Another “myth” while thinking of “fats” is that saturated fat might be bad for us.  There is impossible to live a healthy life without saturated fat, since it plays a lot of important functions in the body. The only thing to pay attention to is the amount of saturated fat that every person really needs, considering his/her nutritional needs and health issues.

“I have heard about RAW milk helping with some health disorders..But I think pasteurized milk is safer. What is actually the difference between conventional pasteurized milk and raw milk from grass fed cows?”

Here are a few facts that make raw, organic milk from grass fed cows a SUPER FOOD, highly appreciated by our ancestors and considered a sacred food :

- It doesn’t create LACTOSE INTOLERANCE
- Beneficial BACTERIA AND ENZYMES are still active
- IRRITABLE BOWEL SYNDROME, ULCERS, CROHN’S DISEASE and other gastrointestinal disorders can be healed with the help of raw milk consumption
- ASTHMA – can be dramatically improved
- BONE DENSITY increases
- PHOSPHATASE ENZYME is active
- REDUCED INFECTIONS, especially in kids – PRO-BIOTIC BACTERIA is active
- FEWER COLDS AND FLU – if ever – builds a strong IMMUNE SYSTEM
- Reduction in ALLERGIES AND ECZEMA

PASTEURIZATION destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk.

Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn’s disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds.

REAL FEED for cows is green grass in Spring, Summer and Fall; stored dry hay, silage, hay and root vegetables in Winter. It is NOT soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and Price’s “Activator X” (a fat-soluble catalyst that promotes optimum mineral assimilation, now believed to be vitamin K2) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall. Vitamins A and D are greatly diminished, and Activator X disappears, when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled “organic”) comes from dairy cows that are kept in confinement their entire lives and never see green grass!

Resources :

www.westonaprice.org
www.organicpastures.com
www.realmilk.com
www.californiarawmilk.org
www.raw-milk-facts.com
http://nccam.nih.gov/health/probiotics

 ” My doctor said I need to take cholesterol lowering medication because my serum levels are high.”

Cholesterol is not the cause of heart disease but rather a potent antioxidant weapon against free radicals in the blood, and a repair substance that helps heal arterial damage. It is more a warning signal that there are imbalances and inflammation somewhere in the body. Finding the underlying causes of your health problems is the key, the cholesterol medication is just covering up symptoms, without addressing the real cause, and has serious side effects on your health. A few of cholesterol’s roles in our body are:

- along with saturated fats, cholesterol in the cell membrane gives our cells necessary stiffness and stability
- cholesterol acts as a precursor to vital corticosteroids, hormones that help us deal with stress and protect the body against heart disease and cancer
- cholesterol is a precursor to vitamin D
- the bile salts are made from cholesterol. Bile is vital for digestion and assimilation of fats in the diet
- cholesterol is needed for proper function of serotonin receptors in the brain
- other’s milk is especially rich in cholesterol

However, like fats, cholesterol may be damaged by exposure to heat and oxygen. This damaged or oxidized cholesterol seems to promote both injury to the arterial cells as well as a pathological buildup of plaque in the arteries. Damaged cholesterol is found in powdered eggs, in powdered milk (added to reduced-fat milks to give them body) and in meats and fats that have been heated to high temperatures in frying and other high-temperature processes.
High serum cholesterol levels often indicate that the body needs cholesterol to protect itself from high levels of altered, free-radical-containing fats.