Unique “Antioxidant” in Oats Protects LDL Cholesterol

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Unique “Antioxidant” in Oats " Protects " LDL Cholesterol JoAnn Guest Jan 12,

2005 20:52 PST

 

Oats, via their high fiber content, are already known to help remove

cholesterol from the digestive system that would otherwise end up in the

bloodstream.

 

Now, the latest research suggests they may have another

" cardio-protective " mechanism.

 

Antioxidant compounds unique to oats, called " avenanthramides " , help

prevent free radicals from damaging LDL cholesterol, thus reducing the

risk of cardiovascular disease,

suggests a study conducted at Tufts University

and published in the June 2004 issue of " The Journal of Nutrition " .

 

In this study, hamsters were fed saline containing 0.25 grams of

" phenol-rich " oat bran, after which blood samples were taken at

intervals from 20 to 120 minutes. After 40 minutes, blood concentrations

of " avenanthramides " had peaked, showing these compounds were

bioavailable (able to be absorbed).

 

Next, the researchers tested the antioxidant ability of avenanthramides

to " protect " LDL cholesterol against " oxidation " (free radical damage)

induced by 'copper'.

 

Not only did the avenanthramides " increase " the amount of time before

LDL became oxidized, but when vitamin C was added, the oat phenols

interacted " synergistically " with the vitamin, extending the time during

which LDL was protected from 137 to 216 minutes.

 

In another study also conducted at Tufts and published in the July 2004

issue of Atherosclerosis, researchers exposed human " arterial wall

cells " to purified " avenenthramides " from oats for 24 hours, and found

that these oat phenols significantly " suppressed " the production of

several types of " molecules " involved in the attachment of " monocytes "

(immune cells in the bloodstream)

to the arterial wall— the first step in the development of

atherosclerosis.

 

Oat avenanthamides suppressed production of

ICAM-1 (intracellular adhesion molecule-1)

and VCAM-1 (vascular adhesion molecule-1),

E-selectin,

and the secretion of " pro-inflammatory " cytokines KL-6,

chemokines IL-8 and

" protein MCP-1 " (monocyte chemoattractant protein).

 

Our advice: Cut an orange in quarters or pour yourself a glass of orange

juice to enjoy along with your oatmeal. If you prefer some other organic

whole grain for your breakfast cereal, top it with a heaping spoonful of

oat bran.

(August 1, 2004) Oats, Avena sativa

 

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Oats are grown worldwide and have been used as both a food and as an

herbal supplement.

 

Historical and traditional use - Oats have been used to treat high

cholesterol as well as high triglycerides. It also is believed to be

beneficial for patients who are tired, have insomnia and for anxiety.

It is also beneficial for arthritis, as a tea, and as a mild diuretic.

It is commonly used today as a ‘topical’ treatment, usually as a bath,

for dry skin, eczema, sunburn and other irritated skin conditions.

 

Active constituents:

Oats contain a number of “alkaloids” that have a relaxing action,

possibly.There are also a number of “saponins” that may be beneficial as

anti irritants.

They are also rich in iron, manganese, and zinc.

 

There are no contraindications for either topical or ingestion.

www.alt-med.org

 

Oats are hard to beat for nutritional impact. They are a prime source of

the “complex” carbohydrates that help to sustain energy.

 

They contain about 50% more protein than bulgur(unprocessed wheat) and

twice as much as brown rice.

 

They offer impressive levels of selenium, thiamin, phosphorus, and

manganese, and respectable quantities of copper, folate (folic acid),

vitamin E, and zinc.

 

It is the high " soluble-fiber " content of oats that captures the

attention of many nutritionists and has been credited with helping to

lower blood cholesterol levels. A cup of cooked oatmeal has 4 grams of

fiber--16% of the total amount of fiber you should eat each day--and

about half of that is “soluble” fiber.

 

Soluble fibre 'feeds' the " intestinal bacteria " , which ferment it to

produce chemicals called

 

" short chain fatty acids " (SCFAs).

 

SCFAs have a number of positive effects on the body: they nourish the

cells of the large intestine, stimulating healing and reducing the

development of cancer.

 

When absorbed from the intestine, they travel to the liver and decrease

the liver's production of cholesterol, lowering blood cholesterol

levels.

 

Oat bran, for example, contains fibres of moderate solubility;

 

eating oat bran can lower cholesterol levels. Within the intestinal

canal, SCFAs " inhibit " the growth of yeasts and " disease-causing "

bacteria.

 

Fiber also encourages the 'growth' of " beneficial bacteria " in the large

intestine. '

These bacteria have been shown to " bind " to certain 'carcinogens' and

also to prevent the 'activation' of other carcinogens that may occur in

the colon.

 

Fiber in the intestines can be " fermented " by normal flora to substances

called " short chain fatty acids " or volatile fatty acids.

 

These substances have been shown to have very beneficial effects on

colon cells.

One of these chemicals, known as “butyrate”, is produced from a variety

of healthy foods, including root vegetables like chicory and burdock

root, onions and chives, asparagus, and whole grains like rye, wheat,

and *oats*.

 

Butyrate has been demonstrated to decrease the proliferation and

increase the apoptosis of " mutated " (cancer) cells, while at the same

time helping to protect healthy cells from damage due to free radicals.

 

It also acts as a " fuel source " for colon cells, thereby supporting

their healthy function.

Wheat bran itself has been shown in a number of studies to be very good

for the prevention of colon cancer.

 

Some excellent food sources of fiber include raspberries, mustard

greens, peppermint leaves, collard greens, broccoli, celery, red chili

peppers, fennel bulb, grapefruit, cauliflower, cabbage, green beans,

eggplant, split peas, and lentils.

 

Availability

 

Oat groats: These nutty-tasting whole grains can be eaten as cereal, but

are more commonly served as a main or side dish. Groats is used as a

stuffing for vegetables or poultry or to thicken soups and sauces.

They are typically found in health food and specialty stores.

 

Steel-cut oats: Usually imported from Ireland or Scotland, this form of

oats is made by slicing the grain thinly lengthwise. Commonly eaten as a

breakfast cereal, steel cut oats have a dense, chewy texture and take

longer to cook than rolled oats. You can also add them to soups and

stews.

 

Rolled oats: These are the familiar forms of oats sold in the

supermarket. The grains are heated and pressed flat with steel rollers

to shorten cooking times. There are three types of rolled oats: 1)

Old-fashioned oats: the whole grain is rolled. 2) Quick-cooking oats:

the grains are sliced before rolling.

 

Oat bran: This outer layer of the grain, lighter and finer than wheat

bran, is high in fiber and nutrients. It can be eaten as a cereal.

 

Storage

When buying oats from bulk bins, make sure they smell fresh and are free

from chaff or other debris. The store should have a fast turnover and

the bins should be emptied and cleaned before adding new stock.

 

Preparation

Keep oats in tightly closed, airtight containers or bags. Store at room

temperature (or in the refrigerator in hot weather) for up to a month.

Oat products can be kept for two to three months in the freezer.

 

Nutrition Chart

 

Oatmeal/1 cup cooked

Calories 145

Total fat (g) 2.3

Saturated fat (g) 0.4

Monounsaturated fat (g) 0.8

Polyunsaturated fat (g) 0.9

Dietary fiber (g) 4

Protein (g) 6

Carbohydrate (g) 25

Cholesterol (mg) 0

Sodium (mg) 2

Thiamin (mg) 0.3

Manganese (mg) 1.4

Phosphorus (mg) 178

Selenium (mcg) 19

fiber, soluble

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Numerous studies link high fiber diets with a " reduced risk " of heart

attack. In particular, soluble fiber helps to lower levels of

artery-clogging cholesterol.

 

Leading Food Sources of fiber, soluble: Carrots, Peas, fresh, Barley,

Unprocessed Beans, dried, Oats, Apples

 

While the current American diet averages only about 10 grams of dietary

fiber per day, intakes of 25 to 40 grams of fiber per day are linked to

a " reduced risk " of developing a host of chronic diseases, including

cancer, heart disease, and gastrointestinal conditions.

..

Fiber falls into two general categories—“water-soluble” (found mostly

in oats, fruit, and legumes) and water-insoluble (found mostly in grains

and vegetables).

 

In an analysis of the data from many studies, people who eat relatively

high amounts of organic whole grains were reported to have low risks of

lymphomas and cancers of the pancreas, stomach, colon, rectum, breast,

uterus, mouth, throat, liver, and thyroid.

A diet high in fiber is “protective” against heart disease.

 

Soluble fiber from beans, oats, psyllium seed, and fruit pectin has

“lowered” cholesterol levels in most trials. Diets high in overall fiber

have reduced “triglyceride” levels in clinical trials.

 

Research suggests that “soluble”, not insoluble, fibers are helpful in

lowering triglyceride levels.

A high-fiber diet that features both soluble and insoluble fibers also

seems to reduce the risk of both fatal and nonfatal heart attacks.

 

Beans, a good source of soluble fiber, contain special sugars that are

often poorly digested, often leading to flatulence (gas).

Cooking beans with " kombu " (a type of seaweed) or organic carrots can

help reduce this problem by improving digestion.

 

Avoid all food products made with “processed” grains, such as white

breads and baked goods, flour, or white rice, as they contain " minimal "

fiber content.

Eat fresh fruits and vegetables, as opposed to drinking fruit and

vegetable juices, since fiber is " removed " during the juicing process.

 

One of the great herbal restoratives is “Avena sativa” (Oats). Oats

contains a “nervine alkaloid” which helps to restore the heart... (again

the vagus connection).

According to Canadian research,

Avena is helpful in angina and in cardiac “insufficiency”.

 

Oats include tyrosine. In addition to having a high iodine content,

" thyroid hormones " are made from the compound tyrosine.

 

Beneficial bacteria must be able to “latch on” if they are going to

flourish and colonize in the GI tract. Fortunately, oat bran can help in

this area as well.

 

Oats have some very unique properties.

 

Oat fiber is a rich source of water-soluble ”beta-glucans”, which have

been associated with the ability to enhance the " function " of the immune

system.

The gum in the oats promotes the production of a protective

“intestinal lubricant”,

and now appears to improve the adhesive capabilities and the ‘growth

rates’ of “beneficial bacteria” strains.

 

Please keep in mind that instant oatmeal “packets” are light on the oat

bran and heavy on the sugar. Plain old-fashioned, organic slow-cooking

oats taste just fine on their own.

 

Oats are important for the nervous system. Refined, white flour and

sugar products, and processed foods “starve” the body of B vitamins.

 

This " weakens " the body and promotes feelings of anxiety.

 

Sweet foods are especially harmful, since their digestion causes a

dramatic drop in blood sugar which can be experienced as

apprehensive jitteriness.

 

Take in a healthy, whole foods diet containing organic fresh vegetables

and fruits, raw nuts and whole grains. This is by far the best insurance

against attacks of anxiety.

 

Fruits and vegetables are best eaten raw, such as in a salad. (Many

vitamins and the " enzymes " as well are destroyed by cooking.)

 

Make sure your diet contains foods rich in B vitamins, such as oats and

other organic whole grains, raw nuts, green, leafy vegetables,

nutritional yeast, organic eggs and fish for healthy nerves.

 

Hazelnuts are a valuable healing food for the nerves, most effective

when freshly ground. Honey dissolved in warm goat milk also has a

calming effect on the nerves.

www.meyenberg.com

 

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Beta-glucans are a form of natural " soluble " dietary ”fiber” found in

foods,including whole grains (such as barley, oats, oat bran) and the

medicinal mushrooms (such as maitake, reishi, and shiitake).

 

Regardless of the source, however, all beta-glucans are carbohydrates

formed by a string of glucose molecules. They are absorbed into the body

through the intestines.

 

Specifically, beta-glucans may help to:

 

Reduce the risk of coronary heart disease by lowering blood cholesterol

levels. Glucans that are soluble in water (such as a form called 1,6

glucans, which are extracted from whole oats) can help to “reduce

cholesterol” levels when consumed as part of the healthy low-fat diet.

 

The U.S. Food and Drug Administration (FDA) has ruled that companies

such as Quaker can make the claim that their products help to reduce the

risk of heart disease--with certain stipulations.

 

A serving must contain at least 0.75 grams of beta-glucan; the product

must be used as part of a low-saturated-fat, low-cholesterol diet; and

it has to contain no more than “3 grams of fat” and no more than 1 gram

of saturated fat.

 

Many oatmeal and oat bran cereals and other products now meet the

beta-glucan and other qualifications as heart disease preventers.

Clinical trials have even shown that the higher the beta-glucan content

of the unprocessed, organic oat cereal (hot or cold), the greater the

cholesterol-lowering effect.

 

However, there is still only limited evidence that beta-glucans taken in

“pill form” has any of this cholesterol-lowering effect.

 

Enhances immune-system power.

 

Beta-glucans appear to indirectly “intensify” the immune system's

ability to fight off infection, apparently by “activating” certain white

blood cells called " macrophages " .This has been shown in laboratory

tests.

 

Produced by the bone marrow, “macrophages” patrol the body, gobbling up

foreign invaders (free radicals) such as bacteria and fungi.

 

Macrophages must be stimulated (or " activated " ) in order to become

functioning members of the " immune system's " A-Team.

 

Protects against cancer and the development of tumors.

 

Cancer researchers are conducting a variety of clinical trials to

determine whether beta-glucans can boost the ability of the body's

immune system to kill cancer cells.

In one laboratory study, “antibody” medications were more effective in

killing cancer cells when they were given in conjunction with

beta-glucans. A number of follow-up clinical trials are under way.

 

Special tips:

 

Look for good *food sources* (such as oatmeal) because you'll need high

levels of beta-glucans

(3,000-15,000 mg a day) to be effective.

 

Capsules (500-1,000 mg) were not meant to provide such high doses.

 

 

For lowering cholesterol levels: dry oatmeal porridge (organic rolled

oats), or organic oat bran appear to provide the " beta-glucan "

requirement.

 

For enhancing the immune system and protecting against cancer:

 

Manufacturers suggest 500-1,000 mg one to three times a day. However,

there is little apparent sound research upon which to base the

recommendation that beta-glucan supplements be taken for these purposes.

 

 

Whole foods such as oatmeal are recommended for this purpose.

 

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The idea that it is difficult to get enough protein from plant foods is

a myth assiduously fostered by the meat and dairy industries.

 

Most people need no more than one gram of protein per kilogram of body

weight and consume at least 30 kcal per kg of body weight.

 

This means that we need no more than 13% of calories as protein. Very

active individuals may benefit from more than one gram of protein per kg

of body weight but also have a relatively high calorie intake, so 13% is

also adequate for them.

 

The old belief that grains needed to be combined with beans to create

" complete " protein is now recognised as entirely unnecessary if overall

protein intake is " adequate " .

 

Wheat, oats and many raw nuts and seeds contain about 15% protein by

calories, while most beans and many vegetables contain over 25% of

calories as protein.

 

Some plant foods such as rice, potatoes and most fruits contain slightly

less than 10% of calories as protein.

 

Oils, fats, sugar and other sweeteners provide essentially " no protein "

and should not “dominate” your diet.

 

If your calorie intake is low due to low activity, slimming or old age,

focusing on moderate protein foods is advisable.

In general, however, protein needs no special attention within the

optimal diet.

 

The hard fact that constantly comes to the foreground is that the focus

on protein borders on " obsession " in countries of the Western

Hemisphere.

 

One glance at restaurant menus and the plates that come to the table is

proof that the " centerpiece " of the meal is the large serving of meat,

chicken or fish frequently smothered in creamy

sauces or melted cheese. The portions served at one meal alone come

close to fulfilling a day's worth of " protein needs " .

 

The meat and dairy industries spend billions of dollars to project

their message right into your shopping cart through television

commercials, magazine ads, and grocery store ads. These powerful

industries even recognize the important fact that it is important to

teach young children " good nutrition " at a very early age.

Since the end of World War II they spread their “protein message” to our

nation's youth

by providing schools across the U.S. with colorful charts of

the " important food groups " that ‘emphasized’

meat, dairy products, and eggs.

 

For the decades following World War II, one simply could not ignore the

emphasis on protein. Could we fail to ignore the large billboards

flaunting larger than " life-size " images of cream, cheese, and milk?

And who can forget the successful ad campaigns for " Where's the beef? "

and " Milk does a body good " ?

The protein message comes at us from all directions, even on bus

benches.

 

Don't misunderstand, we fully recognize that protein is a necessity

to a healthy body, and that it is important to " replenish " our store

of protein every day. Because the body doesn't store protein as it

does other nutrients, we're aware it must be replaced each day as a

source of nourishment for building and repairing new cells,

hormones, antibodies, enzymes and muscle tissue.

 

But,just how much protein do we really need?

 

 

 

Calculating Protein Requirements

 

Recently, studies on " nitrogen balance " provide more accurate ways to

measure the body's protein requirements.

 

Joel Fuhrman, M.D. in his book Eat to Live writes that an easy way to

calculate your own daily protein requirement according to the RDA is to

multiply 0.36 (grams)

by your body weight.

 

That translates to about 44 grams for a 120- pound woman and 54 grams

for a 150-pound male. In metric terminology the RDA is 0.8 grams per

kilogram of body weight.

 

Brenda Davis, R.D., and Vesanto Melina, M.S., R.D., in their book

”Becoming Vegan” consider 0.9 grams per kilogram of body weight to be

more ideal for anyone eating whole plant foods such as legumes,

beanswhole grains, and vegetables.

Multiplying 0.45 grams by your body weight in pounds will give you the

approximate protein need for your body.

 

These figures are a little higher than actual RDA requirements.

Very high protein intakes increase " calcium losses " and put " extra

strain " on the kidneys and are therefore not recommended.

 

 

Protein for Recuperating Patients

Patients recuperating from surgery or serious bodily injuries, such

as burns, require protein to help rebuild tissue. Their

protein intake should be at a level of about 20 % of their calorie

intake.

 

Protein for Athletes

If you're an athlete or one who works at serious bodybuilding, one

or more of your trainers may have suggested using protein powders or

amino acid powders on a regular basis. Sports nutrition has focused

heavily on protein.

 

In relating the position of the newest RDA information, Dr. Reed

Mangels says, " Professional athletes may need more protein than

those who are not in serious training, but how nuch more and even

whether or not their protein needs are higher is a matter of

differing opinion. I think the research supports slightly higher

protein needs for athletes, but not everyone goes along with this. "

 

Recent studies suggest that strength athletes (weight lifters) and

body builders need to consume up to 2.0 grams per kilogram of body

weight to maintain sufficient amino acid balance.

Some trainers

recommend higher levels of protein intake, even exceeding 3.0 grams

per kilogram. Endurance athletes require 1.2 to 1.4 grams per

kilogram of body weight to provide for repair of muscle cell damage.

 

A diet that consists of 12 to 15 % protein is considered ideal for

both strength and endurance athletes who follow a vegan diet. For

vegan athletes who want to keep their body weight low, 15 to 20% of

calories should be protein.

About 10 to 12% of calories as protein may be all that is required of

those on very high calorie diets such as ironman athletes.

 

Dr. Ruth Heidrich, vegan ironman athlete, expresses the protein

needs of athletes very simply. She says, " With greater calorie

burning, comes greater calorie consumption with its automatic

increase in the absolute amount of protein. "

 

For people who want to build more muscle, Dr. Heidrich discourages the

use of protein supplements and stresses that " . . .

if you want to develop a

muscle, you have to overload it by putting more stress on it than it

can handle. This is the ONLY way a muscle will get bigger and

stronger. "

 

Where do vegans get their protein? It's simple.

The plant-based diet

includes a wide variety of whole foods consisting of beans, whole-

grains, fruits, vegetables, raw nuts, and seeds, along with products

made from these natural foods, such as non-gmo tofu, tempeh and non-gmo

meat analogs..

 

Those who believe that plant protein is inferior to animal

protein may be surprised to learn that plant proteins contain the

same 23 amino acids as animal proteins.

 

If a person is eating a broad selection of “plant-based” foods and

consuming adequate calories, it is unlikely he or she will be

protein deficient.

 

Physicians in the United States rarely encounter patients who are

“deficient” in protein. Deficiency is uncommon and is

seen mostly in countries where serious shortages of food exist, and

malnutrition is prevalent.

 

Consuming a low animal fat, plant-based diet abundant in unprocessed

whole grains, fruits, and vegetables is a powerful weapon against heart

disease, according to numerous studies.

 

Traditional " heart-healthy " diets are low in refined salt and saturated

fat, yet high in " cardioprotective " foods and nutrients including

soluble fibers, organic flaxseed, folate, magnesium, omega-3 fats,

non-gmo soy, and antioxidants, such as lycopene, flavonoids, and

vitamins C and E.

 

Monounsaturated (oleic) fats

 

Monounsaturated fats are liquid at room temperature and come mainly from

plant foods. They have a deserved reputation of being " better for you "

than trans or saturated fats because they do not lower your HDL (good

cholesterol) and the liver does not 'synthesize' them into LDL

cholesterol.

(All refined oils lower HDL while elevating your LDL cholesterol).

In simple terms, extra virgin olive oil is the only oil that elevates

and protects “good (HDL) cholesterol” levels.

 

Generally, nutritionists say that monounsaturated fats do not raise

total cholesterol or lower HDL (good) cholesterol. In most cases, these

types of fat actually have a beneficial effect.

They lower 'total' cholesterol levels while raising good (HDL)

cholesterol as well.

 

Eating foods rich in “monounsaturated” fat in place of artery-clogging

saturated fat has been shown to promote heart health as well. Heart

friendly monounsaturated fat is present in avocados, olives, macademia

nut oil, extra virgin olive oils, almonds, filberts and other raw nuts,

and fatty fish including mackerel, alaskan salmon and water packed

sardines.

 

 

Three schools of thought:

 

Organizations such as the American Heart Association say you should

get no more than 30 percent of all your calories from fat. That's the

" minimum " reduction needed to stop the artery-clogging process known as

*arteriosclerosis*.

 

Many leading cardiologists however, believe that the above

recommendation does not go far enough.

 

They have their patients aim for an even greater " reduction " of fat

intake, which they say is necessary to obtain meaningful protection from

heart attack.

 

Dr. Sheldon Saul Hendler, author of the Vitamin and mineral Encyclopedia

(Simon and Schuster)

and professor of the medicine at the University of California at San

Diego, says the " ideal cholesterol-lowering diet " consists of 20 percent

calories from fat.

 

Then there's the school of thought led by Dr. Dean Ornish, author

and founder and director of the nonprofit Preventive Medicine

Research Institute in California and Professor of Medicine at the

University of California in San Diego, and long advocated by Dr. John

McDougall, of St. Helena Hospital, in Santa Rosa, CA, and others.

 

They are on the farthest end of the spectrum.

 

They say that no one should consume more than 10 percent of total

calories in the form of fat.

 

Dr. Ornish's landmark Heart Disease Reversal studies have shown that at

that low intake level of fat, you can " unclog " arteries and " reverse "

otherwise deadly heart disease.

 

Start with the most conservative " cholesterol-reduction " option and

work from there.

 

Don't be satisfied with 30 percent of calories from

fat; look at it as a temporary stage along the way.

But get comfortable with each stage as you go before progressing to the

next

 

Beware of packaged foods touting a " no cholesterol " label. While this

may be true, it does not necessarily mean the food is healthful. Once

you read the label, you may discover it contains a great deal of refined

“hydrogenated” polyunsaturated fat.

 

If that's the case, it can raise cholesterol and clog your arteries as

well.

 

A significant source of saturated fat is from tropical oils, such

as coconut and palm oil. Many manufacturers have removed them, but

you'll still find them in all margarines, non-dairy creamers, refined

non-organic breakfast cereals and whipped toppings. Keep an eye out for

them and avoid them!

 

" Easy Fat Tips "

Here are five ways to reduce your fat intake. Put one into practice

per week for the next five weeks, and you'll be able to knock the

numbers off your choelsterol total without having to count.

 

1.) If you fry foods often, commit to using other low heat cooking

methods, such as poaching, steaming, baking or broiling.

Anything over 118 degrees creates acrylamides and carcinogens in food!

 

2.) Learn how to stir-fry and sauté' with sesame seed or macademia nut

oil.

 

3.) If you use Transfatty salad dressings and mayonnaise, resolve

to switch to an organic brand or use small amounts of extra-virgin

olive oil with red wine vinegar for salads.

 

Mayonnaise is extra high in transfat content.

 

Trans-fat Content of Spreads and Oils

 

Food Transfats

 

Mayonnaise 37.1

Margarine 19.4

Canola oil 22.

Safflower oil 77

Soybean oil 51.1

Butter 1.8

Flaxseed oil 12.7

Burger-16 grams fat(6.4 g. saturated)

Extra-Virgin Olive Oil None

 

 

4.) If you cook regularly with butter, crisco or lard, make a commitment

immediately to switch over to extra virgin olive oil.

 

 

5.) If you use butter regularly on bread, pancakes, potatoes and

vegetables, cut the amount you use in half, then find substitutes,

such as Maranatha Nut Butters

or organic butter.

http://www.maranathanutbutters.com]

 

Organic butter is cosiderably less problematic than

traditional varieties.

(Added growth hormones and antibiotics create a toxic product that is

extremely harmful to arteries and your overall health!

www.horizonorganic.com

 

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Moderator's Note:

The effects of " soluble fibre " supplements are not always beneficial.

Feeding high levels of soluble “fibre supplements” like " guar gum "

encourages an overgrowth of the normal intestinal bacteria which

deprives the body of vitamin B12 and produces an increase in the

concentration of bacterial toxins. '

 

Excessive consumption of soluble fibre from “supplements” may create

changes in the intestinal milieu that actually enhance the development

of stomach or bowel cancer.

 

http://www.annieappleseedproject.org/inonfib.html

 

Beta-glucans are also available in various forms as dietary supplements.

 

Manufacturers extract the key compounds from the soluble part of fibrous

foods or from baker's yeast, and then remove all fats and proteins to

refine and purify the extract.

 

Many uses have been proposed for beta-glucan dietary supplements--from

promoting wound healing and lowering cholesterol levels to fighting

cancer.

 

Scientific research papers on beta-glucans abound.

 

To date, however, clinical trials only support a few uses for this

substance.

 

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest/Transfats.html

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html