MEAT AND FAT

[Guest guest]

Chapter 4-4 of Healing Foods by Walter Last

 

Have a closer look at meat and fat. They can be beneficial but as commonly

used they tend to create a lot of problems for our health

 

MEAT AND FAT

http://users.mrbean.net.au/~wlast/HF4-4.html

 

Health problems associated with meat fall into three categories: those common

to all meat, those with cooked meat, and those with factory farming. Common

to all meat is a high phosphorus content with an unfavourable phosphorus to

calcium ratio. The main problem with cooked meat is the destruction of food

enzymes in the meat, and the formation of carcinogenic chemicals at higher

temperatures. Factory farming introduces unbiological chemicals, makes the fat

more

saturated, and the animals more stressed and unhealthy.

 

Those who eat a lot of red meat tend to develop the opposite characteristics

and health problems to those on a sweet diet. Red meat has a stimulating

effect on the sympathetic nervous system and on the adrenal hormones. This

improves

the ability to 'push through' and provides 'drive'; heavy meat eaters may

become powerfully assertive and even aggressive.

 

Another important effect of eating red meat is a tendency for the blood

pressure to rise because of its effects on the adrenal hormones and the nervous

system. Eating beef has the strongest influence on blood pressure. All this can

be beneficial for hypoglycemics with low blood pressure, lack of drive, and

weak adrenal glands but for others, especially stressed males, it may mean

hypertension and  kidney problems.

 

The high phosphorus content of meat stimulates the parathyroid glands and

raises the calcium blood level, in some cases by activating calcium from the

bones. In combination with a prevailing over-alkalinity, this leads to stone

formation, such as kidney stones, kidney damage, arteriosclerosis, stiff joints,

ankylosis and arthritic bone deformations.

 

Carnivorous animals in the wild do not have the problem of an excessive

intake of phosphorus, because they also eat the calcium-rich bones. We, too, can

avoid this problem by using bone broth or other foods and supplements high in

calcium.

 

Heavy meat eaters have been found to excrete up to four times more calcium

than normal with the urine; this is the cause of kidney stones and other kidney

damage. It is even worse when high meat consumption is combined with a high

sugar intake. This can increase the loss of calcium and corresponding kidney

damage up to tenfold above normal, while at the same time greatly accelerating

osteoporosis and tissue calcifications, such as arteriosclerosis. The

probability of forming kidney stones is 700% higher in habitual meat eaters than

in

vegetarians.

 

Meat, because of its high phosphoric acid content, is regarded as an

acid-forming food. However, in habitual heavy meat eaters or in those with a

weak

digestive system the metabolic and hormonal stimulation resulting from red meat

consumption gradually declines and eventually leads to a sluggish metabolism.

These individuals are called 'slow oxidizers'. With a slow metabolism, a

deficiency in metabolic acids develops and this makes the whole body too

alkaline.

 

Furthermore, because of the over-alkalinity, histamine remains tightly bound

to tissue proteins, and the skin, as well as the whole body, becomes rather

insensitive. This insensitivity is also a sign of the typical schizophrenic

(low-histamine type). For such people, even the emotions are sluggish and the

individual appears unresponsive with little outward expression.

 

With low histamine levels, inflammatory responses, required for many

self-healing actions of the body, are suppressed. Allergens entering the

bloodstream

will not cause a warning allergic reaction; instead, autoimmune diseases may

develop from a continued invasion of allergens. Histamine dilates the blood

vessels, causing the blood pressure to drop. This is a problem of hypoglycemics.

However, lack of histamine in slow oxidizers greatly contributes to the

development of high blood pressure.

 

In one study 98 vegetarians were compared to a matched group of

non-vegetarians. The average blood pressure of the vegetarians was 126/77 as

compared to

147/88 for the non-vegetarians. Only 2% of the vegetarians had hypertension

compared to 26% of the non-vegetarians.

 

A diet high in meat, together with weak kidneys, often leads to the

accumulation of uric acid in the muscles, causing gout and rheumatism. General

over-alkalinity leads to a lack of gastric acid in later life, resulting in poor

absorption of minerals and an incomplete digestion of proteins. Intestinal

putrefaction and eventually cancer may follow, aided by chronic constipation and

a

depletion of pancreas enzymes.

 

One main problem of a diet high in meat and actually of all high-protein

diets is the accumulation of protein fragments in the spaces between tissue

cells

that causes or contributes to water retention or edema. In addition, the

basement membrane becomes clogged, preventing efficient nutrient supply to the

tissues, and lymph glands congested with protein fragments are breeding grounds

for bacteria and weaken the immune system. All these complications aid the

development of degenerative diseases and cancer.

 

Heavy meat eating is the more harmful, the more sedentary the life-style and

the older the individual. Carnivores not only have stronger protein-digesting

enzymes, they also eat their meat raw, except for domesticated animals who

have no choice. There is a significant amount of protein-digesting cathepsin in

raw meat, which greatly aids its digestion.

 

With cooked food generally, and especially with meat eating, the weight of

the pancreas has been shown to increase with a permanently raised requirement

for digestive enzymes. The pancreas of animals on cooked diets is about 300%

heavier than it is for those on a raw-meat diet. While animals on raw meat

remained healthy, those on cooked diets developed a variety of degenerative

diseases

typical of human conditions. Permanently raised enzyme requirements appear to

be responsible for early enzyme depletion and, with this, to early aging and

its related diseases.

 

This shows the folly of feeding pets the glowingly advertised tinned and

dried foods that are not only lacking in enzymes but also contain a high degree

of

starches that carnivores cannot digest well. The results are arthritis and

other degenerative diseases. To remain healthy, dogs and cats need a raw-meat

diet that includes offal and bones.

 

Formerly Eskimos remained healthy on partly predigested raw meat and fish;

with the introduction of Western cooked food their health has now deteriorated.

In our society the enzyme-depleting effect of cooked meat is accompanied by an

accumulation of toxic chemicals and hormones. Chemical contamination is much

worse in grain-fed feedlot beef than in grazing animals. Nevertheless, even

chemical-free meat produces vastly more metabolic waste than any other food;

this can be an important factor in the development and treatment of kidney

failure.

 

Beside Eskimos, several other cultural groups eat predigested meat by hanging

it for long periods before consumption or wrapping it in papaw leaves. If one

cannot obtain the meat of healthy, chemical-free animals and eat it raw - for

instance minced or marinated - or add digestive enzymes from other sources, t

hen it is better for our health to eat meat only sparingly. Furthermore,

free-living carnivores not only eat their meat raw, they also eat the bones and

they have a very active lifestyle and efficient elimination of metabolic

residues. If we want to remain healthy on a diet high in meat, then we have to

adopt

the same principles. 

 

POLYUNSATURATED OILS

 

Another major problem often associated with the consumption of red meat is

the excessive intake of saturated fats. Fat is an important source of energy and

some of its components - the polyunsaturated fatty acids and lipotrophic

factors - are essential for our health.

 

While in a classical sense all fats and oils are often grouped together as

'fats' or 'lipids', commonly we speak of fats when they are solid at room

temperature and of oils when they are liquid at that temperature. Fats and oils

are

composed of fatty acids, chemically linked with glycerol.

 

Fatty acids with one free binding capacity are called 'unsaturated' and with

several free binding capacities, 'polyunsaturated'. Animal fats consist mainly

of long-chain saturated fatty acids with a high melting point. Beef and

mutton have the hardest animal fats; butter is only marginally softer.

 

A high consumption of these hard fats poses two basic problems. If no special

attempt is made to use sufficient polyunsaturated oils that provide the

necessary essential fatty acids (EFA) and lipotrophic factors (for example,

lecithin, vitamin E), then a deficiency of these is likely to develop. The other

basic problem is that the liver may not be able to metabolize an oversupply of

long-chain saturated fatty acids.

 

The EFA and lipotrophic factors are important in forming cell walls, for the

immune system, for platelet aggregation in blood clotting to prevent bleeding

but also unnecessary clotting. They also form tissue hormones, called

prostaglandins and other important bio-chemicals.

 

Deficiencies in these nutrients cause the following: a weak immune system;

blood vessel and cardiovascular diseases; blood clots causing heart infarcts,

paralysis and strokes; skin problems, often starting with scaliness and

including eczema, acne and psoriasis; poor growth; impaired reproduction; and

bronchial diseases.

 

Many degenerative diseases have been linked with an oversupply of saturated

fats and a subsequent deficiency in EFA, such as atherosclerosis, nerve and

brain disorders, schizophrenia, psychoses and neuroses, rheumatoid arthritis and

multiple sclerosis. However, an oversupply of polyunsaturated oils may have

its dangers as well, especially if it contains chemical anti-oxidants or if

ample vitamin E is not available. Polyunsaturated oils easily oxidize in contact

with air to form oxides and peroxides that have a high potential for causing

cancer and liver damage. This danger is greatest when these oils are heated as

in frying.

 

Poultry cause less of a problem in its fat composition than butter or beef.

Chicken, for instance, has 14% linoleic acid (with two reactive double bonds),

while beef has only 2% and butter 1%. Fish and seafood are even better in that

they provide the fatty acids of the 'omega-3 series' with three unsaturated

bonds. However, even beef can be quite high in omega-3 fatty acids, provided

that it is from grass-fed animals that have not been in feedlots.

 

OMEGA-3 FATTY ACIDS

 

There are two groups of essential fatty acids. The common oils from

warm-climate seeds (for example, sunflower, safflower) contain mainly the

omega-6

series of EFA, based on linoleic acid with two unsaturated or double bonds.

Cold-climate plants and fish oils, on the other hand, contain mainly omega-3

fatty

acids. Linolenic acid in linseed with three double bonds has the shortest carbon

chain in this group. In fish oils the longer DHA (docosahexaenoic acid) and

EPA (eicosapentaenoic acid) predominate.

 

Except if eating much seafood, the omega-3 fatty acids have generally been

neglected in modern nutrition. This has led to widespread deficiency symptoms,

often as part of a chronic disease. Their fundamental importance can be seen in

the fact that DHA is the main unsaturated fatty acid in the retina and the

brain and is exceptionally high in the thymus and the reproductive glands,

especially the testes. DHA is obviously most needed during pregnancy and early

infancy for brain and gland development. It is up to 30 times higher in breast

milk than in cow's milk or formula. This may bear some relation to epilepsy and

eye weakness in infants and has also been linked to colic, inflammation of the

lungs, digestive tract, joints and kidneys; also to crib death (SIDS), skin

diseases and a predisposition to frequent infections. A recent scientific study

reported an eight-point higher intelligence quotient in pre-term babies fed

breast milk as compared to those on cow's milk formula. As explanation the

deficiency of DHA in cow's milk was cited.

 

Fish oils are now commonly used to prevent heart disease, while linseed oil

with its 45% alpha-linolenic acid has been successfully used with various

mental diseases. Even severe cases of schizophrenia and manic depressive illness

have reportedly been overcome or controlled with linseed oil. However, often it

can only be used within a narrow range for in these diseases: One or two

tablespoons of linseed oil daily may overcome depression but twice that amount

may

cause a manic episode with racing thoughts.

 

Generally, however, this dosage can be increased about tenfold before

negative symptoms develop. Not only mood swings, irritability and anxiety are

relieved but premenstrual tension and other menstrual problems, and vaginal

lubrication after menopause are improved; prostate enlargement, arthritis, eye

problems, immune deficiency, hair loss (alopecia areata), obesity and skin

problems

are all relieved.

 

The EFA and especially the omega-3 fatty acids regulate the fluidity or

softness of the cell membranes. A deficiency is noticeable in a hardening of the

skin, as with dry, scaling and flaking skin, patchy eczema, acne and skin

sensitive to the sun. Most common is phrynoderma with rough, hard skin on

buttocks,

thighs and arms. The colder the climate the more omega-3 fatty acids are

needed for membrane fluidity.

 

The omega-6 series predominantly forms prostaglandins that increase

inflammation and with this pain in many diseases, while the omega-3 series forms

anti-inflammatory prostaglandins. Thus omega-6 fatty acids aggravate allergic

reactions, including asthma and rheumatoid arthritis, while omega-3 fatty acids

reduce these. Another important function of both groups of EFA is their

production

of oxidative energy. This can be seen in the normalizing effect that linseed

oil reportedly has on the energy production of cancer cells. Also the 'brown

fat' that produces and regulates our body heat is mainly stimulated by omega-3

fatty acids. This is especially important for overweight individuals who want

to convert body fat into body heat and for those who habitually have cold

hands and feet.

 

While individuals with deficiency symptoms related to omega-3 require a

higher intake for some time, it is generally estimated that a normal diet should

provide 2-3% of calories from omega-3 and 5-10% from omega-6 fatty acids. The

average modern diet provides about 0.4% of calories from omega-3 and 10% from

omega-6 fatty acids.

 

While using polyunsaturated oils instead of saturated fats has been found to

reduce the cholesterol level and cardiovascular diseases, the rate of cancer

has risen. Besides the damage due to peroxides and free radicals (highly

reactive molecule fragments) formed from polyunsaturated fatty acids, the common

seed oils also have a strong inflammatory influence as they tend to form

pro-inflammatory tissue hormones.

 

This not only increases allergic reactions and arthritic inflammations but

potentates the growth of tumors. In addition, it has been reported that melanoma

sufferers had a higher rate of polyunsaturated fatty acids in their skin than

non-affected individuals. A high intake of polyunsaturated oils also requires

a greatly increased intake of antioxidants, especially of vitamin E. However,

refined oils as well as our normal diet are very low in vitamin E. Therefore

ultraviolet rays striking the skin can easily peroxidize its polyunsaturated

fatty acids. This, in addition to a low intake of bioflavonoids and

carotenoids, is probably the main factor in the present high incidence of skin

cancer.

 

More health problems are caused because of the unbiological production of

polyunsaturated oils. These oils are very delicate substances that should be

produced and stored at cool temperatures and excluding oxygen and strong light.

Instead, they are either extracted with chemical solvents or cooked and pressed

hot and then refined with bleaching and deodorizing at very high temperatures.

Even many cold-pressed oils are refined in this way. This causes not only

oxidative damage to the oils, but also a structural change by which a high

percentage of the natural cis-fatty acids form unnatural trans-fatty acids.

Finally,

oils are sold in clear plastic bottles instead of in brown glass bottles;

they are thus exposed to light and dissolve chemicals out of the plastic.

 

However, there is one oil reasonably high in omega-3 fatty acids that should

be avoided. This is canola or rape seed oil. There are warnings that an

ingredient, erucic acid, apparently can agglutinate (clump together) red blood

cells

and reportedly contribute to loss of vision or blindness, emphysema and other

respiratory problems, anemia, also problems with the central and peripheral

nervous system. While this may no longer be much of a problem with modern

canola oil low in erucic acid, I would not use it, except if it were certified

organic, cold-pressed and definitely not genetically engineered.

 

SATURATED FAT

 

The liver has only a limited potential for handling fat. When the liver is

flooded with a consistently high supply of saturated fats, it cannot metabolize

it all. And fats do not come only from fatty food - any surplus of sugars,

too, can be converted into saturated fat.

 

Normally fats are broken down into keto-acids in the liver and transported by

the bloodstream to other cells where they combine with products from the

sugar metabolism to create energy. When fats are oversupplied, there may not be

enough glucose to efficiently produce energy, either because the glucose intake

is insufficient or because the effectiveness of insulin is reduced with the

high epinephrine levels induced by meat eating. A surplus of keto-acids may then

be resynthesized to saturated fatty acids and cholesterol.

 

Another difficulty is that not all the fat may be able to be converted into

keto-acids and a high percentage of fatty acids and fat molecules are then

released directly into the bloodstream. The body may reduce these surplus fats

by

storing them in adipose tissue, forming fat deposits. This happens especially

with heavy meat eaters who have become slow oxidizers. However, to keep this

in perspective, I have no doubt that most excess weight is due to a diet high

in sugars and starches.

 

Some of the fatty acids and cholesterol may react with the usually elevated

calcium levels of slow oxidizers to form fatty plaques, also called 'sludge',

in the blood vessels. Technically speaking, fatty deposits are called

'atheromas' and consist mainly of smooth muscle cells filled with sludge,

similar to

fatty tumors. Such deposits cause arteriosclerosis and cardiovascular diseases.

 

Not only animal fats, even peanuts and peanut oil have properties that cause

atherosclerosis: peanut oil contains some saturated fatty acids with unusually

long chains - arachidic and behemic acid. However, it is just these fatty

acids that seem to be beneficial for arthritic joints. Again, keeping clogging

of

the ateries in perspective, atheromas usually contain more polyunsaturated

than saturated fatty acids. 

 

In those with a sensitive skin, especially during adolescence, the body tries

to cleanse itself by removing fatty sludge through the sebaceous glands,

causing acne and an unclean skin. Eating sweet food is as much to blame for this

as is fat intake.

 

Fats in the feet, for instance, have a melting point of 330 F, while fats of

the inner organs melt at 1140 F. If the diet contains too much saturated fat

and sweet food, then the melting point of the outer fats will be raised. In

cold parts of the skin, those that are exposed or with poor blood circulation,

the fats will harden within the sebaceous glands and block the outflow of sludge

or normal skin oils. This causes inflammation of these glands such as with

acne and other skin problems.

 

Even worse than natural hard fats are those that are chemically hardened,

such as margarine. During the hydrogenation process unbiological fatty acids are

formed - trans-fatty acids - which the body cannot properly metabolize and

which also interfere with the utilization of essential fatty acids.

 

Besides cardiovascular diseases and an increased incidence of cancer, fatty

degeneration of the liver is also a frequent outcome of a diet habitually high

in red meat and saturated fats. It has been reported that the blood becomes

more viscous or sluggish after a fatty meal. This causes a reduction in tissue

oxygenation and increased susceptibility to arthritic pain, heart pain or

shortness of breath. In addition, the blood flow to the brain is reduced,

producing

tiredness and decreased mental alertness.

 

Some of the adverse effects of fatty foods result from a deficiency of

lecithin, which is a natural emulsifier of fats. Lecithin can be synthesized in

the

liver but often a deficiency develops because naturally occurring lecithin or

choline are lacking in refined food. This is a main cause of fatty

degeneration of the liver, which can be reversed, however, with cleansing and

lecithin

supplements.

 

Another problem on a high-fat diet is the destruction of naturally occurring

lipase in cooked food. Lipase is important as our main fat-digesting enzyme

and we rely to a significant degree on natural food lipase to supplement our

pancreas lipase. With the destruction of food lipase by heating we gradually

develop a lipase deficiency on high-fat diets, which leads to the development of

fat-related diseases.

 

Formerly various cultural groups such as inhabitants of Bulgaria and the

Caucasus lived on high-fat diets without developing fat-related diseases, even

on

an abundance of full-fat milk products. They were famous for their health and

longevity; they generally used unheated fats. Also the Masaii traditionally

live on high-fat diets while maintaining excellent health. Again, their health

secret is that the fats largely remain unheated. 

 

Here is another example of the significance of natural lipase in our diet.

The skin disease psoriasis is generally aggravated by fatty foods, and fats must

be avoided to cure it. However, earlier this century an American doctor

reported to cure psoriasis routinely with an intake of two pounds of raw butter

per

week for six weeks and with reduced amounts afterwards. Modern pasteurized

butter definitely aggravates psoriasis but raw butter cures it - what is the key

difference? Raw butter from free-ranging cows is very high in lipase and

pasteurized butter is devoid of it.

 

The healthiest saturated fat may actually be coconut oil. This is due to its

high content of short-chain fatty acids that can easily move into cells to be

converted to energy. The long fatty acids of other fats, in contrast, require

L-carnitine for this process. Individuals who have added coconut oil to their

diet generally seem to have more energy without putting on extra weight.

 

There is research evidence that diets high in saturated fats cause less

cardiovascular disease than those high in polyunsaturated oils. However, I see

the

healthiest option in a diet that provides a variety of fats and oils

predominantly in an unrefined and unheated form.  

 

To sum up the main problems with fats and oils that may lead to diseases:

 

* Heating and refining destroys enzymes, changes the chemical structure,

removes antioxidants and increases rancidity

 

* Imbalances from using too many saturated fats or omega-6 fatty acids and

not enough omega-3 fatty acids lead to deficiencies, inflammations and fatty

degeneration of arteries and organs

 

* Problems can be avoided and health deterioration reversed by using mainly

unheated fats and oils, plenty of antioxidants and sufficient omega-3 fatty

acids    

 

CHOLESTEROL

 

You may read about HDL and LDL in connection with cholesterol and heart

disease. HDL is short for high-density lipoproteins and LDL for low-density

lipoproteins. Lipoproteins are biomolecules composed of proteins and lipids;

they can

be used to transport cholesterol between the liver and tissue cells. Those

that carry cholesterol from the cells to the liver, are the high-density

lipoproteins, and regarded as beneficial. The cholesterol in them is called HDL

cholesterol. Low-density lipoproteins carry LDL cholesterol from the liver to

tissue cells, a low level of these is regarded as good.

 

The aim of medical intervention is to increase the value of HDL cholesterol,

and lower the value of LDL cholesterol in the blood. However, I am not aware

of evidence that these medical strategies are successful. Therefore, I tend to

disregard measurements of HDL, LDL and cholesterol, and specific interventions

to normalize values; instead I focus on a natural lifestyle to improve health

in every way.

 

Cholesterol is now portrayed as the great villain in causing cardiovascular

disease and heart attacks by clogging the arteries and especially the coronary

arteries of the heart muscle with fatty sludge. However, cholesterol is an

extremely valuable biochemical. It forms, for instance, the base of steroid

hormones and vitamin D and is especially highly concentrated in the brain as

well

as in the liver, adrenal glands and nerves. Hypoglycemics or fast oxidizers

usually have low levels of this important nutrient.

 

Recent studies link low cholesterol levels with an increased risk of cancer.

Excess cholesterol is normally excreted with the bile but may form gallstones

if there is a lack of lecithin and taurine needed to form bile salts. The

cholesterol content of food is not normally a problem in itself. Most

cholesterol

in the body is formed in the liver from breakdown products of saturated fats,

and the more cholesterol that is ingested with food, the less is it

synthesized. Thus the overall cholesterol level normally remains stable.

 

Cholesterol overproduction arises partly from the stimulating effect of high

epinephrine levels but mainly from an oversupply of saturated fats and a

deficiency of chromium. The body tries desperately to lower the keto-acid and

fatty

levels in blood and liver, and cholesterol overproduction provides a

temporary solution. Even elevated glucose and fructose levels may be reduced by

conversion into cholesterol. In this way sweet foods, too, contribute to the

development of cardiovascular diseases Sugar ingestion raises the insulin level

and a

key enzyme that synthesizes cholesterol is actually regulated by insulin. The

higher the sugar intake, the higher is the insulin level, and the more

cholesterol is synthesized in the liver.

 

A higher intake of polyunsaturated oils in males has led to some decrease in

cholesterol levels, however in women it has led to an increased risk of

cardiovascular disease. In animal experiments it was found that high-sugar diets

were less damaging in the presence of saturated fats such as beef tallow or

coconut oil. Despite huge efforts, medical research so far has not conclusively

shown that a high-cholesterol diet or high-cholesterol blood levels cause heart

disease. As we can see from the following published scientific facts and

observations, it is often to the contrary.

 

* Medically supervised trials with low-cholesterol diets were unsuccessful in

significantly lowering blood-cholesterol levels or reducing the risk of heart

disease.

 

* Low blood cholesterol does not mean freedom from heart disease. Some drug

treatments to lower cholesterol have resulted in increased rates of heart

disease.

 

* About 50% of men under the age of 55 who die of heart attack do not have

elevated cholesterol levels or any of the other risk factors such as

hypertension, smoking, obesity or diabetes.

 

* Some other cultural groups have a low risk of heart disease despite a high

intake of cholesterol and so had Western populations before the compulsory

pasteurization of milk products and chlorination of water supplies.

 

 

 

Recently an evaluation was published of six major trials entailing the

lowering of cholesterol in the blood and involving tens of thousands of

individuals

over many years. The result was surprising. There was on average a cholesterol

reduction of about 10% and indeed a small reduction of 14% from death of

coronary heart disease. However, the total number of deaths was significantly

higher in those patients who had their cholesterol lowered compared to the

control

group. This included not only higher mortality from cancer but on average a

67% higher mortality rate from violent death, such as accidents, homicides and

suicides. This high rate of death from violent causes was found in every one

of these trials.

 

In looking for an explanation for this increased violence, researchers found

that monkeys on a diet low in cholesterol and saturated fat became more

aggressive. Studies on humans found lower cholesterol levels among criminals,

individuals with aggressive or violent behavior or limited self-control and

those

involved with homicide and suicide. This is probably due to a more erratic sugar

metabolism that results if cholesterol and fats are curtailed in an

inappropriate way. Erratic blood-sugar fluctuations tend to induce

uncontrollable mood

swings, including aggressive behavior. Criminal and aggressive individuals

have been shown to frequently have an erratic or hypoglycemic-type sugar

metabolism.

 

After decades of habitual sugar and meat consumption, the insulin level rises

permanently because of a reduced efficiency in controlling glucose levels.

Then cholesterol levels also remain chronically high. Reducing cholesterol in

this situation, as with drugs, means that less sugar is converted into

cholesterol. Therefore blood-sugar levels become more erratic and behavior is

more

aggressive. Thus low-cholesterol diets are only appropriate if they are also low

in sweet food.

 

There is, however, a connection between cholesterol intake and

atherosclerosis and heart disease. If cholesterol in food is heated, especially

with access

to air, then cholesterol is oxidized to oxy-cholesterol and this damages the

blood vessels to cause atherosclerotic lesions. Once such lesions exist, normal

cholesterol in combination with high calcium levels may also contribute to a

further build-up of plaques. In experiments using animals it was found that

with high intakes of either cholesterol or oxy-cholesterol, atherosclerotic

degeneration occurred only with oxy-cholesterol, not with cholesterol.

 

Oxy-cholesterol is also carcinogenic. This means that the high disease rate

from cardiovascular disease and atherosclerotic aging processes are mainly due

to the heating - especially frying - of meat, eggs and milk products. Avoiding

chlorinated water and using high levels of antioxidants would also insure

that cholesterol does not become oxidized inside the body.

 

In conclusion, to avoid cholesterol-related health problems:

 

* Minimize the use of sweetened food, heated fats, oils and chlorinated water

 

* Maximize the intake of unheated fats, oils, antioxidants, and fresh raw

foods

 

* Lower high cholesterol levels with cleansing periods and plenty of lemon

juice

 

 

 

Chapter 4: PROBLEM FOODS AND FOOD PROLEMS

http://users.mrbean.net.au/~wlast/HF4-1.html

 

Cow?s Milk Products and Lactose      

http://users.mrbean.net.au/~wlast/HF4-1.html#Lactose

 

Wheat and Gluten

http://users.mrbean.net.au/~wlast/HF4-2.html#Wheat

 

Sweet Food

http://users.mrbean.net.au/~wlast/HF4-3.html#Sweet_Food     

 

Meat and Fat

 

Chemicals and other Food Problems

http://users.mrbean.net.au/~wlast/HF4-5.html