Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 Diet and Disease: Not What You Think by Sally Fallon and Mary G. Enig, Ph.D. Heart disease is America's major killer; it's prevention is our most urgent public health priority. Americans must change their diet, say the experts. Steer clear of traditional foods like butter, cream, cheese, eggs, and meat, they tell us. Rich foods contain cholesterol and saturated fats — " artery clogging substances. " The accumulation of hardened plaque in the arteries, or atherosclerosis, is indeed a major cause of heart disease in Western nations. The accepted explanation for its prevalence in civilized countries is the lipid hypothesis, namely that dietary saturated fat and cholesterol lead to elevated levels of cholesterol in the blood, and that these elevated levels of cholesterol cause the pathogenic atheromas that block blood vessels. This theory has been promoted by the American Heart Association since the mid-1960s. It forms the basis of governmental nutritional recommendations, which in turn have spurred consumer acceptance of a vast array of low-fat, cholesterol free food products, most of which contain ingredients that are new to the American diet. Numerous studies, both national and international, have explored the lipid hypothesis — and consumed the lion's share of research dollars in this area — including three major projects funded by the National Heart Lung and Blood Institute, a division of the National Institutes of Health (NIH). The first and best known of these studies was the Framingham Heart Study, carried out in the town of Framingham, Massachusetts. Although Framingham is often associated with proof of the lipid hypothesis, the results of this 40-year study have been a disappointment to its promoters. Investigators claimed that there was a 240% increase in " risk " of coronary heart disease, or CHD, between cholesterol levels of 182 and 244. But the actual rate of increase was only .13%. Between cholesterol levels of 244 and 294, the rate of CHD actually declined. Thus Framingham investigators found virtually no difference in heart disease for serum cholesterol levels between 182 and 284 Nor did they find that diets high in fat and cholesterol predisposed an individual to heart disease. As Dr. William Castelli, the current director of the Framingham project, admitted as recently as 1992: " In Framingham, Massachusetts, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower people's serum cholesterol...we found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories weighed the least and were the most physically active. " The second government-funded study was the Multiple Risk Factor Intervention Trial (MRFIT) for 362,000 men. Researchers found that annual heart disease deaths increased from about 1 per 1,000 for cholesterol levels of 180 to slightly less than 2 per 1,000 for cholesterol levels of 300 — a 100% increase in " risk " but a trivial increase in rate of less that .1%. A more significant finding was an increase in total deaths for cholesterol levels below 160. The final major NIH study was the Lipid Research Clinics Coronary Primary Prevention Trial (LRC), a project that cost $150 million and received intense media attention. All subjects in the trial were put on a low-cholesterol, low- saturated fat diet. One group received a cholesterol lowering drug, the other a placebo. Average cholesterol reduction for the drug group was 8.6% which had, according to researchers, a 17% reduction in rate of heart disease. This led to the oft repeated statement: " For each 1% reduction in cholesterol, we can expect a 2% reduction in CHD events. " But when independent researchers tallied the LRC data, they found no difference in CHD between the two groups. An unequivocal but rarely published finding of the LRC was an increase in deaths from cancer, intestinal disease, stroke, violence, and suicide in the group taking the cholesterol-lowering drug. Both the popular press and medical journals portrayed the LRC as the long-sought proof that animal fats and dietary cholesterol are the cause of heart disease. The 1984 government-sponsored Cholesterol Consensus Conference called for mass cholesterol screening and defined all Americans with cholesterol levels over 200 as " at risk. " Participating scientists recommended the prudent diet for " at risk " Americans, one low in saturated fat and cholesterol. A specific recommendation was the replacement of butter with margarine. The ensuing National Cholesterol Education Program instructed American physicians in techniques for lowering serum cholesterol through diet ant drugs. The estimated current cost for cholesterol screening and treatment in the United States now exceeds $60 billion annually. The application of a modicum of common sense could have prevented the massive expenditures lavished on the lipid hypothesis during the past 30 years. The lipid hypothesis implies that animal fat consumption must have increased significantly since 1920 to correlate with the rise in heart disease, but in fact the consumption of saturated animal fats in America declined steadily during that period, while use of vegetable fats increased dramatically. Autopsy studies of vegetarians reveal that although they have lower serum cholesterol values than non-vegetarians, they have as much atherosclerosis as non-vegetarians. In fact, the International Atherosclerosis Project, which analyzed 31,000 autopsies from l5 countries, found no correlation between animal fat intake and degree of atherosclerosis or serum cholesterol level. Michael DeBakey, the famous heart surgeon, surveyed 1,700 patients with atherosclerosis and found no relation between levels of serum cholesterol and degree of hardening of the arteries. Other U.S. studies — the Veterans Clinical Trial, the Minnesota State Hospital Trial, the Honolulu Heart Program, and the Puerto Rico Heart Health Study — found no significant relation between a diet high in cholesterol and saturated fats with CHD. Unfortunately, these studies do not receive front page coverage in American newspapers, and dissenting voices must content themselves with publication in obscure medical journals. One of these voices is the eminent researcher Dr. George Mann, who states categorically: " The diet-heart hypothesis has been repeatedly shown to be wrong, ant yet, for complicated reasons of pride, profit, and prejudice, the hypothesis continues to be exploited by scientists, fund-raising enterprises, food companies, and even governmental agencies. The public is being deceived by the greatest health scam of the century. " Michael Gurr, Ph.D., renowned expert on lipids and author of the authoritative textbook on lipid biochemistry, recently stated that " whatever causes coronary heart disease, it is not primarily a high intake of saturated fat. " He criticized " ...the degree of self delusion in research workers wedded to a particular hypothesis despite the contrary evidence! " So if it ain't saturated fats ant cholesterol, what causes heart disease? There are, in fact, a number of dissenting theories, most of which dovetail into a compelling list of dietary and lifestyle factors that are unique to civilized societies. Consider the following: In the 1940s and 1950s, researchers Yudkin and Lopez discovered a link between consumption of refined sugar and heart disease. Sugar consumption lowers the body's resistance to bacteria, viruses, and yeasts that may cause inflammation in both the heart and the arteries. Excess sugar leads to deficiencies in the entire B-vitamin complex, needed for healthy arteries. Ongoing research at the U.S. Department of Agriculture indicates that fructose may be even more dangerous than sugar. Fructose, mainly in the form of high-fructose corn syrup (HFCS), has become the sweetener of choice for soft drinks, condiments and many so-called health foods. Also in the 1960s, a researcher named Annand discovered a correlation between the consumption of heated milk protein and a tendency to thrombosis — the formation of blood clots — and noted that the rise in coronary heart disease began in the 1920s with laws requiring milk pasteurization. Researcher Kilmer McCulley has found a positive relationship between deficiencies in folic acid, B 6 and B l2 , and severity of hardening or stiffness of the arteries, as well as the buildup of pathogenic plaque. B 6 and B 12 are found almost exclusively in animal products — the very foods that proponents of the lipid hypothesis advise us to avoid. B 6 deficiency is also associated with hardening of the tendons leading to carpel tunnel syndrome. Deficiencies of this heat- sensitive vitamin are widespread in America, partly because B 1 and B 2 added to white flour interfere with its proper use, and partly because it is destroyed during milk pasteurization. (Although pasteurization may help prevent foodborne illness, the process destroys nutrients.) Although McCulley's research has gained widespread, albeit grudging, recognition in the scientific community, it continues to lack appropriate funding and public recognition. Vitamin C deficiency makes arterial walls more subject to inflammation and tearing. A diet rich in natural vitamin C complex helps maintain the integrity of both blood vessels and heart muscle. Vitamin C also plays a role in collagen synthesis, along with copper, through the enzyme lysyl oxidase. Deficiencies occur in diets that lack fresh fruits and vegetables. Heart disease has been correlated with mineral deficiencies. Coronary heart disease rates are lower in regions where drinking water is naturally rich in trace minerals, particularly magnesium, which acts as a natural anti-coagulant and aids potassium absorption, thereby preventing heartbeat irregularities. Mineral-rich water and soil also supply iodine, needed for a healthy thyroid gland. People with poor thyroid function are very prone to heart disease. Calcium also plays a role in protecting the heart and arteries. Potassium helps maintain proper blood pressure. Traditional meat broths are rich in magnesium, potassium, calcium, and iodine. In America, these have largely been replaced by imitation broth products containing MSG and hydrolyzed protein. VERY INTERESTING!!!! The most important change in the American diet during the years of CHD increase has been the gradual substitution of vegetable fats for those of animal origin. Hydrogenated fats — in the form of margarine and shortening — have replaced butter and lard, while the consumption of vegetable oils has increased more than 10-fold. Since as early as 1956, a number of researchers have found that consumption of trans- fatty acids in hydrogenated oils contributes to heart disease, including most recently Mensink and Katan in the Netherlands, and Walter Willett at Harvard University. An excess of vegetable oils, seems to play a role in causing heart disease because they cause an imbalance in the production of prostaglandins, localized tissue hormones that play a role in all of the body's complex chemical processes; and because industrially processed vegetable oils contain bee radicals that damage the arteries, thereby initiating plaque deposits. Arterial plaque contains cholesterol because the body actually uses cholesterol to repair injuries, tears, and irritations to artery walls. However, like rancid vegetable oils, cholesterol that has been oxidized by high temperatures and exposure to air can itself irritate the arterial walls and initiate pathological buildup. High temperature spray production of powdered milk and eggs, used as additives in many processed foods, began in the early part of the century. Consumption of both hydrogenated fats and products containing oxidized cholesterol increased greatly after the war. COMMERCIAL VEGETABLE OILS..HIGH IN OMEGA-6..CONTRIBUTES TO HEART DISEASE... A recent study found that excess consumption of omega-6 fatty acids, the kind found in commercial vegetable oils made from corn, soy, safflower, and canola, increases the amount of oxidized cholesterol in the arterial plaque. Like sugar and white flour, these vegetable oils, produced by high temperature industrial processing, are new to the human diet. It is the polyunsaturated omega-6 fatty acids — not saturated fat — that form the major fat component of arterial plaque, yet for many years the American Heart Association and many establishment nutrition writers advocated consumption of polyunsaturated oils for the heart. The role of vitamin D in protecting against heart disease has been neglected. Vitamin D is essential for the intestinal absorption of many minerals, but particularly calcium and magnesium. Vitamin D deficiency is associated with defective calcification of the bones and pathogenic calcification of the arteries. Synthetic vitamin D added to milk has the same effect as vitamin D deficiency — it causes abnormal calcification of the soft tissues, particularly the blood vessels. Our bodies can manufacture vitamin D from cholesterol by the action of sunlight on the skin, but natural dietary sources give added protection. Vitamin D is found only in animal fats. Short- and medium-chain saturated fatty acids have anti-microbial effects and protect against the kind of viruses and bacteria that contribute to heart disease. Best sources of these helpful fats are the tropical oils, especially coconut oil, which have largely disappeared from the American food supply due to unfounded assertions that these healthy fats contribute to heart disease. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 As reported by Port et al in the January 15th 2001 issue of Lancet, the actual data in the Framingham study for blood pressure versus mortality is quite different than what was published in the original papers. The data was gotten under the freedom of information act, and the medicos promptly lobbied for and got a special loophole for themselves. At this point I would have to consider all publications based on Framingham, and most similar work, to be research fraud until proven otherwise by access to the original data granted to independent investigators not funded by the agencies who have an axe to grind. This of course casts most of the shibboleths of AMA medicine into doubt. Andy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 Right on! mrsjoguest. I wonder that pasteurization of milk was mentioned but not homogenization. http://www.all-organic-food.com/milk.htm TOXIC MILK REPORT Milk Hardens Blood Vessels " Homogenized cow's milk transforms healthy butterfat into microscopic spheres of fat containing xanthine oxidase (XO) which is one of the most powerful digestive enzymes there is. The spheres are small enough to pass intact right through the stomach and intestines walls without first being digested. Thus this extremely powerful protein knife, XO, floats throughout the body in the blood and lymph systems. When the XO breaks free from its fat envelope, it attacks the inner wall of whatever vessel it is in. This creates a wound. The wound triggers the arrival of patching plaster to seal off that wound. The patching plaster is cholesterol. Hardening of the arteries, heart disease, chest pain, heart attack is the result. " Atherosclerosis,1989;77:251-6. _____________ Get the FREE email that has everyone talking at http://www.mail2world.com <> > > mrsjoguest > 12/20/2001 8:14:39 PM > Gettingwell > DIET AND DISEASE > > Diet and Disease: > Not What You Think > by Sally Fallon and Mary G. Enig, Ph.D. > > Heart disease is America's major killer; it's prevention is our most > urgent public health priority. Americans must change their diet, say > the experts. Steer clear of traditional foods like butter, cream, > cheese, eggs, and meat, they tell us. Rich foods contain cholesterol > and saturated fats - " artery clogging substances. " > > The accumulation of hardened plaque in the arteries, or > atherosclerosis, is indeed a major cause of heart disease in Western > nations. > > The accepted explanation for its prevalence in civilized countries is > the lipid hypothesis, namely that dietary saturated fat and > cholesterol lead to elevated levels of cholesterol in the blood, and > that these elevated levels of cholesterol cause the pathogenic > atheromas that block blood vessels. > > This theory has been promoted by the American Heart Association since > the mid-1960s. It forms the basis of governmental nutritional > recommendations, which in turn have spurred consumer acceptance of a > vast array of low-fat, cholesterol free food products, most of which > contain ingredients that are new to the American diet. > > Numerous studies, both national and international, have explored the > lipid hypothesis - and consumed the lion's share of research dollars > in this area - including three major projects funded by the National > Heart Lung and Blood Institute, a division of the National Institutes > of Health (NIH). > > The first and best known of these studies was the Framingham Heart > Study, carried out in the town of Framingham, Massachusetts. > > Although Framingham is often associated with proof of the lipid > hypothesis, the results of this 40-year study have been a > disappointment to its promoters. > > Investigators claimed that there was a 240% increase in " risk " of > coronary heart disease, or CHD, between cholesterol levels of 182 and > 244. But the actual rate of increase was only .13%. > > Between cholesterol levels of 244 and 294, the rate of CHD actually > declined. > > Thus Framingham investigators found virtually > > no difference in heart disease for serum cholesterol levels between > 182 and 284 > > > > Nor did they find that diets high in fat and cholesterol predisposed > an individual to heart disease. > > As Dr. William Castelli, the current director of the Framingham > project, admitted as recently as 1992: " In Framingham, Massachusetts, > the more saturated fat one ate, the more cholesterol one ate, the > more calories one ate, the lower people's serum cholesterol...we > found that the people who ate the most cholesterol, ate the most > saturated fat, ate the most calories weighed the least and were the > most physically active. " > > The second government-funded study was the Multiple Risk Factor > Intervention Trial (MRFIT) for 362,000 men. > > Researchers found that annual heart disease deaths increased from > about 1 per 1,000 for cholesterol levels of 180 to slightly less than > 2 per 1,000 for cholesterol levels of 300 - a 100% increase in " risk " > but a trivial increase in rate of less that .1%. > > A more significant finding was an increase in total deaths for > cholesterol levels below 160. > > The final major NIH study was the Lipid Research Clinics Coronary > Primary Prevention Trial (LRC), a project that cost $150 million and > received intense media attention. > > All subjects in the trial were put on a low-cholesterol, low- > saturated fat diet. One group received a cholesterol lowering drug, > the other a placebo. Average cholesterol reduction for the drug group > was 8.6% which had, according to researchers, a 17% reduction in rate > of heart disease. > > This led to the oft repeated statement: " For each 1% reduction in > cholesterol, we can expect a 2% reduction in CHD events. " But when > independent researchers tallied the LRC data, they found no > difference in CHD between the two groups. An unequivocal but rarely > published finding of the LRC was an increase in deaths from cancer, > intestinal disease, stroke, violence, and suicide in the group taking > the cholesterol-lowering drug. > > Both the popular press and medical journals portrayed the LRC as the > long-sought proof that animal fats and dietary cholesterol are the > cause of heart disease. The 1984 government-sponsored Cholesterol > Consensus Conference called for mass cholesterol screening and > defined all Americans with cholesterol levels over 200 as " at risk. " > > Participating scientists recommended the prudent diet for " at risk " > Americans, one low in saturated fat and cholesterol. A specific > recommendation was the replacement of butter with margarine. The > ensuing National Cholesterol Education Program instructed American > physicians in techniques for lowering serum cholesterol through diet > ant drugs. > > The estimated current cost for cholesterol screening and treatment in > the United States now exceeds $60 billion annually. > > The application of a modicum of common sense could have prevented the > massive expenditures lavished on the lipid hypothesis during the past > 30 years. > > The lipid hypothesis implies that animal fat consumption must have > increased significantly since 1920 to correlate with the rise in > heart disease, but in fact the consumption of saturated animal fats > in America declined steadily during that period, while use of > vegetable fats increased dramatically. > > > Autopsy studies of vegetarians reveal that although they have lower > serum cholesterol values than non-vegetarians, they have as much > atherosclerosis as non-vegetarians. > > In fact, the International Atherosclerosis Project, which analyzed > 31,000 autopsies from l5 countries, found no correlation between > animal fat intake and degree of atherosclerosis or serum cholesterol > level. > > Michael DeBakey, the famous heart surgeon, surveyed 1,700 patients > with atherosclerosis and found no relation between levels of serum > cholesterol and degree of hardening of the arteries. Other U.S. > studies - the Veterans Clinical Trial, the Minnesota State Hospital > Trial, the Honolulu Heart Program, and the Puerto Rico Heart Health > Study - found no significant relation between a diet high in > cholesterol and saturated fats with CHD. > > Unfortunately, these studies do not receive front page coverage in > American newspapers, and dissenting voices must content themselves > with publication in obscure medical journals. One of these voices is > the eminent researcher Dr. George Mann, who states categorically: > > " The diet-heart hypothesis has been repeatedly shown to be wrong, ant > yet, for complicated reasons of pride, profit, and prejudice, the > hypothesis continues to be exploited by scientists, fund-raising > enterprises, food companies, and even governmental agencies. The > public is being deceived by the greatest health scam of the century. " > > Michael Gurr, Ph.D., renowned expert on lipids and author of the > authoritative textbook on lipid biochemistry, recently stated > that " whatever causes coronary heart disease, it is not primarily a > high intake of saturated fat. " He criticized " ...the degree of self > delusion in research workers wedded to a particular hypothesis > despite the contrary evidence! " > > So if it ain't saturated fats ant cholesterol, what causes heart > disease? There are, in fact, a number of dissenting theories, most of > which dovetail into a compelling list of dietary and lifestyle > factors that are unique to civilized societies. Consider the > following: > > In the 1940s and 1950s, researchers Yudkin and Lopez discovered a > link between consumption of refined sugar and heart disease. Sugar > consumption lowers the body's resistance to bacteria, viruses, and > yeasts that may cause inflammation in both the heart and the > arteries. Excess sugar leads to deficiencies in the entire B-vitamin > complex, needed for healthy arteries. Ongoing research at the U.S. > Department of Agriculture indicates that fructose may be even more > dangerous than sugar. Fructose, mainly in the form of high-fructose > corn syrup (HFCS), has become the sweetener of choice for soft > drinks, condiments and many so-called health foods. > > Also in the 1960s, a researcher named Annand discovered a correlation > between the consumption of heated milk protein and a tendency to > thrombosis - the formation of blood clots - and noted that the rise > in coronary heart disease began in the 1920s with laws requiring milk > pasteurization. > > Researcher Kilmer McCulley has found a positive relationship between > deficiencies in folic acid, B 6 and B l2 , and severity of hardening > or stiffness of the arteries, as well as the buildup of pathogenic > plaque. B 6 and B 12 are found almost exclusively in animal products - > the very foods that proponents of the lipid hypothesis advise us to > avoid. B 6 deficiency is also associated with hardening of the > tendons leading to carpel tunnel syndrome. Deficiencies of this heat- > sensitive vitamin are widespread in America, partly because B 1 and B > 2 added to white flour interfere with its proper use, and partly > because it is destroyed during milk pasteurization. (Although > pasteurization may help prevent foodborne illness, the process > destroys nutrients.) Although McCulley's research has gained > widespread, albeit grudging, recognition in the scientific community, > it continues to lack appropriate funding and public recognition. > > Vitamin C deficiency makes arterial walls more subject to > inflammation and tearing. A diet rich in natural vitamin C complex > helps maintain the integrity of both blood vessels and heart muscle. > Vitamin C also plays a role in collagen synthesis, along with copper, > through the enzyme lysyl oxidase. Deficiencies occur in diets that > lack fresh fruits and vegetables. > > Heart disease has been correlated with mineral deficiencies. Coronary > heart disease rates are lower in regions where drinking water is > naturally rich in trace minerals, particularly magnesium, which acts > as a natural anti-coagulant and aids potassium absorption, thereby > preventing heartbeat irregularities. Mineral-rich water and soil also > supply iodine, needed for a healthy thyroid gland. People with poor > thyroid function are very prone to heart disease. Calcium also plays > a role in protecting the heart and arteries. Potassium helps maintain > proper blood pressure. Traditional meat broths are rich in magnesium, > potassium, calcium, and iodine. In America, these have largely been > replaced by imitation broth products containing MSG and hydrolyzed > protein. > > > VERY INTERESTING!!!! > > The most important change in the American diet during the years of > CHD increase has been the gradual substitution of vegetable fats for > those of animal origin. Hydrogenated fats - in the form of margarine > and shortening - have replaced butter and lard, while the consumption > of vegetable oils has increased more than 10-fold. Since as early as > 1956, a number of researchers have found that consumption of trans- > fatty acids in hydrogenated oils contributes to heart disease, > including most recently Mensink and Katan in the Netherlands, and > Walter Willett at Harvard University. > > An excess of vegetable oils, seems to play a role in causing heart > disease because they cause an imbalance in the production of > prostaglandins, localized tissue hormones that play a role in all of > the body's complex chemical processes; and because industrially > processed vegetable oils contain bee radicals that damage the > arteries, thereby initiating plaque deposits. > > Arterial plaque contains cholesterol because the body actually uses > cholesterol to repair injuries, tears, and irritations to artery > walls. However, like rancid vegetable oils, cholesterol that has been > oxidized by high temperatures and exposure to air can itself irritate > the arterial walls and initiate pathological buildup. High > temperature spray production of powdered milk and eggs, used as > additives in many processed foods, began in the early part of the > century. Consumption of both hydrogenated fats and products > containing oxidized cholesterol increased greatly after the war. > > > COMMERCIAL VEGETABLE OILS..HIGH IN OMEGA-6..CONTRIBUTES TO HEART > DISEASE... > A recent study found that excess consumption of omega-6 fatty acids, > the kind found in commercial vegetable oils made from corn, soy, > safflower, and canola, increases the amount of oxidized cholesterol > in the arterial plaque. Like sugar and white flour, these vegetable > oils, produced by high temperature industrial processing, are new to > the human diet. It is the polyunsaturated omega-6 fatty acids - not > saturated fat - that form the major fat component of arterial plaque, > yet for many years the American Heart Association and many > establishment nutrition writers advocated consumption of > polyunsaturated oils for the heart. > > The role of vitamin D in protecting against heart disease has been > neglected. Vitamin D is essential for the intestinal absorption of > many minerals, but particularly calcium and magnesium. Vitamin D > deficiency is associated with defective calcification of the bones > and pathogenic calcification of the arteries. Synthetic vitamin D > added to milk has the same effect as vitamin D deficiency - it causes > abnormal calcification of the soft tissues, particularly the blood > vessels. Our bodies can manufacture vitamin D from cholesterol by the > action of sunlight on the skin, but natural dietary sources give > added protection. Vitamin D is found only in animal fats. > > Short- and medium-chain saturated fatty acids have anti-microbial > effects and protect against the kind of viruses and bacteria that > contribute to heart disease. Best sources of these helpful fats are > the tropical oils, especially coconut oil, which have largely > disappeared from the American food supply due to unfounded assertions > that these healthy fats contribute to heart disease. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 Evening Ron, >I wonder that pasteurization of milk was mentioned but not >homogenization. ><http://www.all-organic-food.com/milk.htm>http://www.all-organic-food.com/milk.\ htm > >TOXIC MILK REPORT >Milk Hardens Blood Vessels Thanks for that post. I have read this before, but this brief article spelled it out rather clearly. This is the reason some of us use skim milk. No fat to be messed up. Supposedly, the whipping cream has not been messed up by homogenization. I would like to have more details on this, pro or con. We have been misled so much, ...... we may be blindsided again. Recon? By the way, I get some blood work done tomorrow. I could fear the result...... but maybe I can rejoice. Either way, I will be making some changes in the near future, Likely Jan 1, 2002 ! That seems like a good date to start something new. Wayne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 Ron, Good Afternoon! In what way is homogenization different? The techniques are similar are they not? The way the fat globules are dissolved that tends to be the problem. Hmmm...are you aware if they use this process in organic half and half? Just wondering if I'm at risk there... Regards, Jo JoAnn Guest joguest Friendsforhealthnaturally http://canceranswer.homestead.com/AIM.html desert_rat " <ron@m...> wrote: > Right on! > mrsjoguest. > > I wonder that pasteurization of milk was mentioned but not > homogenization. > > http://www.all-organic-food.com/milk.htm > > TOXIC MILK REPORT > Milk Hardens Blood Vessels > " Homogenized cow's milk transforms healthy butterfat into microscopic > spheres of fat containing xanthine oxidase (XO) which is one of the most > powerful digestive enzymes there is. The spheres are small enough to > pass intact right through the stomach and intestines walls without first > being digested. Thus this extremely powerful protein knife, XO, floats > throughout the body in the blood and lymph systems. When the XO breaks > free from its fat envelope, it attacks the inner wall of whatever vessel > it is in. This creates a wound. The wound triggers the arrival of > patching plaster to seal off that wound. The patching plaster is > cholesterol. Hardening of the arteries, heart disease, chest pain, heart > attack is the result. " > Atherosclerosis,1989;77:251-6. > _____________ > Get the FREE email that has everyone talking at > http://www.mail2world.com > > <> > > > > mrsjoguest > > 12/20/2001 8:14:39 PM > > Gettingwell > > DIET AND DISEASE > > > > Diet and Disease: > > Not What You Think > > by Sally Fallon and Mary G. Enig, Ph.D. > > > > Heart disease is America's major killer; it's prevention is our most > > urgent public health priority. Americans must change their diet, say > > the experts. Steer clear of traditional foods like butter, cream, > > cheese, eggs, and meat, they tell us. Rich foods contain cholesterol > > and saturated fats - " artery clogging substances. " > > > > The accumulation of hardened plaque in the arteries, or > > atherosclerosis, is indeed a major cause of heart disease in Western > > nations. > > > > The accepted explanation for its prevalence in civilized countries is > > the lipid hypothesis, namely that dietary saturated fat and > > cholesterol lead to elevated levels of cholesterol in the blood, and > > that these elevated levels of cholesterol cause the pathogenic > > atheromas that block blood vessels. > > > > This theory has been promoted by the American Heart Association since > > the mid-1960s. It forms the basis of governmental nutritional > > recommendations, which in turn have spurred consumer acceptance of a > > vast array of low-fat, cholesterol free food products, most of which > > contain ingredients that are new to the American diet. > > > > Numerous studies, both national and international, have explored the > > lipid hypothesis - and consumed the lion's share of research dollars > > in this area - including three major projects funded by the National > > Heart Lung and Blood Institute, a division of the National Institutes > > of Health (NIH). > > > > The first and best known of these studies was the Framingham Heart > > Study, carried out in the town of Framingham, Massachusetts. > > > > Although Framingham is often associated with proof of the lipid > > hypothesis, the results of this 40-year study have been a > > disappointment to its promoters. > > > > Investigators claimed that there was a 240% increase in " risk " of > > coronary heart disease, or CHD, between cholesterol levels of 182 and > > 244. But the actual rate of increase was only .13%. > > > > Between cholesterol levels of 244 and 294, the rate of CHD actually > > declined. > > > > Thus Framingham investigators found virtually > > > > no difference in heart disease for serum cholesterol levels between > > 182 and 284 > > > > > > > > Nor did they find that diets high in fat and cholesterol predisposed > > an individual to heart disease. > > > > As Dr. William Castelli, the current director of the Framingham > > project, admitted as recently as 1992: " In Framingham, Massachusetts, > > the more saturated fat one ate, the more cholesterol one ate, the > > more calories one ate, the lower people's serum cholesterol...we > > found that the people who ate the most cholesterol, ate the most > > saturated fat, ate the most calories weighed the least and were the > > most physically active. " > > > > The second government-funded study was the Multiple Risk Factor > > Intervention Trial (MRFIT) for 362,000 men. > > > > Researchers found that annual heart disease deaths increased from > > about 1 per 1,000 for cholesterol levels of 180 to slightly less than > > 2 per 1,000 for cholesterol levels of 300 - a 100% increase in " risk " > > but a trivial increase in rate of less that .1%. > > > > A more significant finding was an increase in total deaths for > > cholesterol levels below 160. > > > > The final major NIH study was the Lipid Research Clinics Coronary > > Primary Prevention Trial (LRC), a project that cost $150 million and > > received intense media attention. > > > > All subjects in the trial were put on a low-cholesterol, low- > > saturated fat diet. One group received a cholesterol lowering drug, > > the other a placebo. Average cholesterol reduction for the drug group > > was 8.6% which had, according to researchers, a 17% reduction in rate > > of heart disease. > > > > This led to the oft repeated statement: " For each 1% reduction in > > cholesterol, we can expect a 2% reduction in CHD events. " But when > > independent researchers tallied the LRC data, they found no > > difference in CHD between the two groups. An unequivocal but rarely > > published finding of the LRC was an increase in deaths from cancer, > > intestinal disease, stroke, violence, and suicide in the group taking > > the cholesterol-lowering drug. > > > > Both the popular press and medical journals portrayed the LRC as the > > long-sought proof that animal fats and dietary cholesterol are the > > cause of heart disease. The 1984 government-sponsored Cholesterol > > Consensus Conference called for mass cholesterol screening and > > defined all Americans with cholesterol levels over 200 as " at risk. " > > > > Participating scientists recommended the prudent diet for " at risk " > > Americans, one low in saturated fat and cholesterol. A specific > > recommendation was the replacement of butter with margarine. The > > ensuing National Cholesterol Education Program instructed American > > physicians in techniques for lowering serum cholesterol through diet > > ant drugs. > > > > The estimated current cost for cholesterol screening and treatment in > > the United States now exceeds $60 billion annually. > > > > The application of a modicum of common sense could have prevented the > > massive expenditures lavished on the lipid hypothesis during the past > > 30 years. > > > > The lipid hypothesis implies that animal fat consumption must have > > increased significantly since 1920 to correlate with the rise in > > heart disease, but in fact the consumption of saturated animal fats > > in America declined steadily during that period, while use of > > vegetable fats increased dramatically. > > > > > > Autopsy studies of vegetarians reveal that although they have lower > > serum cholesterol values than non-vegetarians, they have as much > > atherosclerosis as non-vegetarians. > > > > In fact, the International Atherosclerosis Project, which analyzed > > 31,000 autopsies from l5 countries, found no correlation between > > animal fat intake and degree of atherosclerosis or serum cholesterol > > level. > > > > Michael DeBakey, the famous heart surgeon, surveyed 1,700 patients > > with atherosclerosis and found no relation between levels of serum > > cholesterol and degree of hardening of the arteries. Other U.S. > > studies - the Veterans Clinical Trial, the Minnesota State Hospital > > Trial, the Honolulu Heart Program, and the Puerto Rico Heart Health > > Study - found no significant relation between a diet high in > > cholesterol and saturated fats with CHD. > > > > Unfortunately, these studies do not receive front page coverage in > > American newspapers, and dissenting voices must content themselves > > with publication in obscure medical journals. One of these voices is > > the eminent researcher Dr. George Mann, who states categorically: > > > > " The diet-heart hypothesis has been repeatedly shown to be wrong, ant > > yet, for complicated reasons of pride, profit, and prejudice, the > > hypothesis continues to be exploited by scientists, fund-raising > > enterprises, food companies, and even governmental agencies. The > > public is being deceived by the greatest health scam of the century. " > > > > Michael Gurr, Ph.D., renowned expert on lipids and author of the > > authoritative textbook on lipid biochemistry, recently stated > > that " whatever causes coronary heart disease, it is not primarily a > > high intake of saturated fat. " He criticized " ...the degree of self > > delusion in research workers wedded to a particular hypothesis > > despite the contrary evidence! " > > > > So if it ain't saturated fats ant cholesterol, what causes heart > > disease? There are, in fact, a number of dissenting theories, most of > > which dovetail into a compelling list of dietary and lifestyle > > factors that are unique to civilized societies. Consider the > > following: > > > > In the 1940s and 1950s, researchers Yudkin and Lopez discovered a > > link between consumption of refined sugar and heart disease. Sugar > > consumption lowers the body's resistance to bacteria, viruses, and > > yeasts that may cause inflammation in both the heart and the > > arteries. Excess sugar leads to deficiencies in the entire B- vitamin > > complex, needed for healthy arteries. Ongoing research at the U.S. > > Department of Agriculture indicates that fructose may be even more > > dangerous than sugar. Fructose, mainly in the form of high- fructose > > corn syrup (HFCS), has become the sweetener of choice for soft > > drinks, condiments and many so-called health foods. > > > > Also in the 1960s, a researcher named Annand discovered a correlation > > between the consumption of heated milk protein and a tendency to > > thrombosis - the formation of blood clots - and noted that the rise > > in coronary heart disease began in the 1920s with laws requiring milk > > pasteurization. > > > > Researcher Kilmer McCulley has found a positive relationship between > > deficiencies in folic acid, B 6 and B l2 , and severity of hardening > > or stiffness of the arteries, as well as the buildup of pathogenic > > plaque. B 6 and B 12 are found almost exclusively in animal products - > > the very foods that proponents of the lipid hypothesis advise us to > > avoid. B 6 deficiency is also associated with hardening of the > > tendons leading to carpel tunnel syndrome. Deficiencies of this heat- > > sensitive vitamin are widespread in America, partly because B 1 and B > > 2 added to white flour interfere with its proper use, and partly > > because it is destroyed during milk pasteurization. (Although > > pasteurization may help prevent foodborne illness, the process > > destroys nutrients.) Although McCulley's research has gained > > widespread, albeit grudging, recognition in the scientific community, > > it continues to lack appropriate funding and public recognition. > > > > Vitamin C deficiency makes arterial walls more subject to > > inflammation and tearing. A diet rich in natural vitamin C complex > > helps maintain the integrity of both blood vessels and heart muscle. > > Vitamin C also plays a role in collagen synthesis, along with copper, > > through the enzyme lysyl oxidase. Deficiencies occur in diets that > > lack fresh fruits and vegetables. > > > > Heart disease has been correlated with mineral deficiencies. Coronary > > heart disease rates are lower in regions where drinking water is > > naturally rich in trace minerals, particularly magnesium, which acts > > as a natural anti-coagulant and aids potassium absorption, thereby > > preventing heartbeat irregularities. Mineral-rich water and soil also > > supply iodine, needed for a healthy thyroid gland. People with poor > > thyroid function are very prone to heart disease. Calcium also plays > > a role in protecting the heart and arteries. Potassium helps maintain > > proper blood pressure. Traditional meat broths are rich in magnesium, > > potassium, calcium, and iodine. In America, these have largely been > > replaced by imitation broth products containing MSG and hydrolyzed > > protein. > > > > > > VERY INTERESTING!!!! > > > > The most important change in the American diet during the years of > > CHD increase has been the gradual substitution of vegetable fats for > > those of animal origin. Hydrogenated fats - in the form of margarine > > and shortening - have replaced butter and lard, while the consumption > > of vegetable oils has increased more than 10-fold. Since as early as > > 1956, a number of researchers have found that consumption of trans- > > fatty acids in hydrogenated oils contributes to heart disease, > > including most recently Mensink and Katan in the Netherlands, and > > Walter Willett at Harvard University. > > > > An excess of vegetable oils, seems to play a role in causing heart > > disease because they cause an imbalance in the production of > > prostaglandins, localized tissue hormones that play a role in all of > > the body's complex chemical processes; and because industrially > > processed vegetable oils contain bee radicals that damage the > > arteries, thereby initiating plaque deposits. > > > > Arterial plaque contains cholesterol because the body actually uses > > cholesterol to repair injuries, tears, and irritations to artery > > walls. However, like rancid vegetable oils, cholesterol that has been > > oxidized by high temperatures and exposure to air can itself irritate > > the arterial walls and initiate pathological buildup. High > > temperature spray production of powdered milk and eggs, used as > > additives in many processed foods, began in the early part of the > > century. Consumption of both hydrogenated fats and products > > containing oxidized cholesterol increased greatly after the war. > > > > > > COMMERCIAL VEGETABLE OILS..HIGH IN OMEGA-6..CONTRIBUTES TO HEART > > DISEASE... > > A recent study found that excess consumption of omega-6 fatty acids, > > the kind found in commercial vegetable oils made from corn, soy, > > safflower, and canola, increases the amount of oxidized cholesterol > > in the arterial plaque. Like sugar and white flour, these vegetable > > oils, produced by high temperature industrial processing, are new to > > the human diet. It is the polyunsaturated omega-6 fatty acids - not > > saturated fat - that form the major fat component of arterial plaque, > > yet for many years the American Heart Association and many > > establishment nutrition writers advocated consumption of > > polyunsaturated oils for the heart. > > > > The role of vitamin D in protecting against heart disease has been > > neglected. Vitamin D is essential for the intestinal absorption of > > many minerals, but particularly calcium and magnesium. Vitamin D > > deficiency is associated with defective calcification of the bones > > and pathogenic calcification of the arteries. Synthetic vitamin D > > added to milk has the same effect as vitamin D deficiency - it causes > > abnormal calcification of the soft tissues, particularly the blood > > vessels. Our bodies can manufacture vitamin D from cholesterol by the > > action of sunlight on the skin, but natural dietary sources give > > added protection. Vitamin D is found only in animal fats. > > > > Short- and medium-chain saturated fatty acids have anti-microbial > > effects and protect against the kind of viruses and bacteria that > > contribute to heart disease. Best sources of these helpful fats are > > the tropical oils, especially coconut oil, which have largely > > disappeared from the American food supply due to unfounded assertions > > that these healthy fats contribute to heart disease. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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