A mishmash of information

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I know its winter, but I am thinking of Spring so thats why the above picture.  Today, I want to give you information on a few different subjects which I have been collecting over the past few months and in recent days.  Namely, health and weightloss tips from peer reviewed research and a few other topics which I found interesting.

I hope everyone enjoyed Christmas with their family and friends as I do believe that was our “last Normal” Christmas ever – until we have arrived into the new era of peace, which according to some will be in 2017 – lets hope anyway.

“For I know the plans I have for you, declares the Lord….plans to give you hope and a future”. Jeremiah 29:11 

I know this is the time of year that everyone seems to make resolutions for improving their health and well-being so here is what I have found:

Several published studies show restricting carb intake can:

– Reduce body fat more than calorie-restricted low-fat diets
– Lower blood pressure dramatically
– Lower blood sugar and improve symptoms of diabetes much more than low-fat diets,
which also helps you burn more fat
– Increase your good cholesterol (HDL)
– Lower triglycerides significantly more than low-fat diets

Now let’s flip the coin and look at the BAD NEWS about going
low carb:

Whenever you lower carbs in your diet for more than 5 to 7
days at a time, it can lead to a downward spiral of metabolic
problems including:

– Suppressed thyroid output (inefficient conversion of T4 to T3)
– Decreased testosterone production (women need this to burn fat too!)
– Compromised immune system function
– Slower metabolism and potential adrenal fatigue
– Muscle loss
– Slower fat burning and weight loss plateaus
– Leptin resistance (50% LESS fat burning hormone production)

So ya… this list is pretty much everything you want to avoid.

Not to mention, EVERY one of these negative side effects
can be even MORE damaging if you exercise intensely 4 or
5 days of the week.

By increasing carb intake after an aggressive burst of lowering
carbs for a few days (something I’ve coined “pre-cheat” depletion),
you can literally REVERSE every negative side effect from above.

For example, increasing your carbs strategically can give you:

– More efficient thyroid output (increased conversion of T4 to T3)
– Increased testosterone production
– Improved immune system function
– Elevated metabolism and healthier adrenal glands
– Gains in lean muscle
– Faster fat burning
– Better leptin sensitivity (increased levels of fat burning hormones)

The High Carb Day is a 5 day mini cycle that lets you eat whatever you want every 5th day to increase your leptin hormone. (getleanin12)

 

The TOP 7 BIGGEST Food LIES of Mainstream Nutrition

Nutrition Lie #1: Saturated Fats Are Dangerous and CAUSE Heart Attacks

The truth is: saturated fat is NOT unhealthy or fattening.

And saturated fat does NOT cause heart disease, like you’ve probably been told
over and over again.

The facts and numbers don’t lie:

• A meta-analysis published in 2011 that pooled data from 21 studies and
included nearly 348,000 adults, found NO difference in the risks of heart disease
and stroke between people with the lowest and highest intakes of saturated fat [1].

• The Tokealau, Masai and Inuit tribes all consume a diet of 50% or more saturated
fat and report superior cardiovascular health [2].

• Breast milk contains 50% saturated fat. Do you really think this perfect food clogs
newborns’ arteries?

Countless studies now prove saturated fats have NOTHING to do with heart
disease and sickness [3,4].

Refined oils, trans fats, processed foods and sugar DO – just to name a few.

Nutrition Lie #2: Carbs Are Evil and Will Make You Sick and Fat

While it’s 100% accurate that excess consumption of processed carbs and sugar will
make you fat and sick, carbs are NOT necessarily the enemy…

… Especially if you exercise.

Increased consumption of the RIGHT carbs at the RIGHT times (after exercise is best),
can INCREASE metabolic rate, improve conversion of T4 to T3 (thyroid hormones),
increased leptin sensitivity (your #1 fat burning hormone)…

… All while improving your testosterone to estrogen ratio.

Still not convinced? Just look at history.

Groups like the Massas, Kitavans and Tarahumara Indians, as well as the pre-industrialized
Thai, Taiwanese and the rest of Asia during the 20th century thrived on high-carb diets—
and they’re some of the healthiest people in the world.

Carbs have TONS of fat burning and health benefits. You just have to be “smart”
about your carbohydrate intake by using strategies like Carb Cycling.

Nutrition Lie #3: Egg Yolks Are BAD For You

Hopefully you know by now that the yolk is the healthiest part of an egg.

Throwing out the yolk and just eating mostly egg whites makes sense if you’re
trying to limit fat intake, or reduce calories.

But do NOT be afraid of eating egg yolks from farm fresh or free-range eggs.

They’re the most nutrient dense, antioxidant-rich, vitamin and mineral loaded
portion of the egg.

Yolks contain B-vitamins, trace minerals, folate, choline, lutein, EVERY one of the
fat soluble vitamins A, D, E, and K…. as well as ALL of the essential fatty acids (EFAs).

And if you’re concerned about the cholesterol, don’t be.

It has recently been PROVEN that the cholesterol in the diet doesn’t really raise the
cholesterol in blood.

In fact, whole eggs have been shown to raise the GOOD cholesterol and therefore, they are
NOT associated with increased risk of heart disease [5,6].

Whole eggs are one of the healthiest foods on the planet; just make sure you cook
them in healthy oil, like coconut.

Nutrition Lie #4: Soy Based Plant Foods Are Healthier Than Animal Proteins

Over 81% of Americans have been convinced and deceived into believing that soybean oil
and other soy products like soy milk, soy patties and tofu can help you burn more belly fat.

In reality soy foods could be making your fatter and sicker every time you eat them.

New studies from independent sources now reveal that soy products age you faster,
increase your belly fat and disrupt your hormones.

There are three dangers of soy foods:

1) “Hidden” toxins that screw up your hormones (natural toxins, phytates, enzyme inhibitors,
goitrogens, phytoestrogens, just to name a few).

2) 93% of soy grown in the U.S. is genetically modified by the food giant Monsanto.
Genetic modification that can destroy your immune system and gut health… and has been shown
to cause tumors in mice and rats.

3) Chemical processing that can harm your body and age you FASTER.

Soybean oil, soy protein and other popular forms that are touted as “healthy” are all heavily
processed, which makes them HIGHLY inflammatory and presents ALL kinds of health problems.

Not to mention the FDA doesn’t bother setting a maximum level for the toxins found in soy.

It’s a crapshoot every time you eat this so-called “healthy” plant food. Research
clearly indicates animal proteins are MUCH healthier for our bodies than soy.

Nutrition Lie #5: Salt is “Unhealthy” and Causes High Blood Pressure

Here’s the REAL TRUTH about salt: the fear of salt went mainstream in the 1960s
when Lewis Dahl revealed his study results supposedly “proved” that salt causes
hypertension.

He forced rats to eat the human equivalent of 500 grams of sodium a day, which
caused them to get high blood pressure.

But who REALLY consumes 500 grams of sodium a day? Nobody.

The average daily sodium intake for Americans age 2 years and older
is 3,436 mg, (9) which is 145 times LOWER than the amount this study used.

Here we are more than 40 years later… after the CDC, FDA and all the other
clueless organizations started demonizing salt, not ONE single study has ever
proven that salt causes hypertension – because it doesn’t.

The irony? Avoiding salt can actually lead to insulin resistance [7] and
increased risks of stroke and heart attacks [8].

Nutrition Lie #6: Grains and Whole Wheat Diet Foods are Healthy

Despite its “healthy reputation”, the glycemic index of whole wheat is the HIGHEST
of nearly ALL foods, which means it becomes a fat storing DISASTER every time you eat
over-the-counter whole wheat.

In fact, just two slices of whole wheat bread has been shown to spike your insulin
(fat storing hormone) MORE than table sugar!

This means whole grains are WORSE for your belly fat than soda or candy.

Not to mention, whole wheat and grains contain inflammatory gluten and phytic acid,
which BLOCKS essential minerals in the intestine from being absorbed [9].

Make sure you eat REAL food like potatoes, squash, yams, along with organic
fruits and vegetables INSTEAD of whole wheat or grains.

Nutrition Lie #7: Too Much Protein is Bad for Your Kidneys

Eating a lot of protein is NOT bad for your kidneys (or your bone health).

Research doesn’t show any association of high protein intake with kidney
disease in healthy adults [10,11].

In fact, the exact opposite holds true:

The 2 primary risk factors for kidney failure are diabetes and
high blood pressure.

Eating a high protein diet improves both [12,13].

Adequate protein intake also helps you control your appetite and cravings,
assist in growth and repair of lean muscle, and organ development.

Bottom Line: Higher protein intake is NOT associated with poor metabolic
or kidney health. (from getleanin12)

[1] http://www.ncbi.nlm.nih.gov/pubmed/20071648
[2] http://bjsm.bmj.com/content/early/2008/06/03/bjsm.2007.044966.abstract
[3] http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract
[4] http://www.nutritionjrnl.com/article/S0899-9007(11)00314-5/abstract
[5] http://www.bmj.com/content/346/bmj.e8539
[6] http://www.ncbi.nlm.nih.gov/pubmed/19369056
[7] http://www.ncbi.nlm.nih.gov/pubmed/21036373
[8] http://www.sciencedaily.com/releases/2011/11/111123132935.htm
[9] http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.2002.00618.x/full
[10] http://www.jissn.com/content/1/1/45
[11] http://www.nutritionandmetabolism.com/content/2/1/25
[12] http://jama.jamanetwork.com/article.aspx?articleid=201882
[13] http://ajcn.nutrition.org/content/78/4/734.short

How Resistant Starch Will Help to Make You Healthier and Thinner

imageOver the past several years there has been an exponential increase in the number of studies linking imbalances or disturbances of the gut microbiota to a wide range of diseases including obesity, inflammatory bowel diseases, depression and anxiety (1,2,3,4,5). One of the best ways to establish and support a healthy gut microbiome is by providing the right “foods” for your gut bacteria. These “foods” are called prebiotics.  More here.

The worst and best alcohols to drink for belly fat – 

Lakanto – Monkfruit Sweetener — just as good as sugar, but no calories

imageSee article here.   I have been using this to replace white sugar and it cooks and tastes the same as sugar, without all the damaging consequences.  This type of sugar is actually a healthy alternative.  I buy it on amazon….although it is a little spendy, it would certainly be worth it if you are diabetic or have a sweet tooth and need to quit the sugars.

painful truth about trainers: Are running shoes a waste of money?
imageThrust enhancers, roll bars, microchips…the $20 billion running – shoe industry wants us to believe that the latest technologies will cushion every stride. Yet in this extract from his controversial new book, Christopher McDougall claims that injury rates for runners are actually on the rise, that everything we’ve been told about running shoes is wrong – and that it might even be better to go barefoot… Read more.

Top 10 Benefits of Kettlebell  Training.image

I recently invested in a few Kettlebells for my winter exercise when I can’t be outside.  I found some very interesting information on kettlebells.  for more go here.

Practice Generosity

Readings today speak about how God loves a cheerful giver.  Pondering how this speaks to us today, I realized how super important it is to start practicing generosity NOW.  This is one of those lessons the Lord is teaching each one of us.

These are definitely the times in which we need to begin thinking of others needs and sharing what we have.  I think that each one of us, for the most part, have something extra that we can give to others….no matter how little we ourselves have.   If you really think about it, how many of us have a closet full of clothes, extra furniture, perhaps even a bountiful harvest of garden produce, extra money tucked away or even some extra time to share with those who are lonely or sick.  Not only that but each one of us has a set of skills and talents that we can share with others….for FREE!!!

So no matter how financially poor someone may be, they still have talents and skills to share with those who need help.

For me the Lord has asked me many times to give  things away – and not sell the items –  such as furniture, clothing, plants, religious articles, money, my time……Sometimes it may be something I hold dear and I  have a tough time letting it go….but, I know that the Lord is helping me detach myself from all material things and so I do as I am inspired to do.  It makes me feel better afterwards and I don’t miss it at all.  Well, almost all the time anyway. There have been a few things I wished I hadn’t given away and then I know I am too attached to the item and it is better that I did give it away.

Here’s what the Lord has to say about this:image

Brothers and sisters:
Whoever sows sparingly will also reap sparingly,
and whoever sows bountifully will also reap bountifully.
Each must do as already determined, without sadness or compulsion,
for God loves a cheerful giver.
Moreover, God is able to make every grace abundant for you,
so that in all things, always having all you need,
you may have an abundance for every good work.
As it is written:

He scatters abroad, he gives to the poor;
his righteousness endures forever.

The one who supplies seed to the sower and bread for food
will supply and multiply your seed
and increase the harvest of your righteousness. (2 Corin. 9:6-10)

When we can help others through giving of our time and material things we will also be helped in our time of need…..and believe me, we will all come to a point in our lives where we will need the help of others.  God’s primary goal is to get us to heaven, and while we are on our earthly journey, He will always work it out so that we learn these lessons before we die.  You don’t want to die empty-handed.  What I mean by that is if we spent our lives for ourselves and not others, we are in trouble.  So it is a blessing when we can let go and help others.

When food shortages arrive, and we have stored up food for ourselves and do not share with others, our supply will rot and we will end up with nothing.  Many people will lose their homes through various means…..they will need help.    If we are one of those people who should lose our home, and we have helped others throughout our lives, God will make sure we get the help we need and it will turn into a blessing rather than a curse.

Luke 6:38 says :  Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you.”

In the Book of Malachi I found this scripture very interesting:  The Lord is speaking about Tithing.

You are under a curse–your whole nation–because you are robbing me. (Malachi 3:9)

10 Bring the whole tithe into the storehouse, that there may be food in my house. Test me in this,” says the Lord Almighty, “and see if I will not throw open the floodgates of heaven and pour out so much blessing that there will not be room enough to store it. 11 I will prevent pests from devouring your crops, and the vines in your fields will not drop their fruit before it is ripe,” says the Lord Almighty. 12 “Then all the nations will call you blessed, for yours will be a delightful land,” says the Lord Almighty. (Malachi 3:10-12

So trust God that He will always take care of your needs….as long as you also take care of the needs of those whom He puts in your path each day.  Now I know there are those who seem to be “takers”, rather than givers and they can be downright annoying.   But, give for a time to that person, then give elsewhere.

It may also be that there is a certain area where you have trouble giving…for example monetarily.  If this is true, this would be an area that the Lord may be asking you to give more…especially if you have the means to do so.

Do what you can and God will do the rest.

Blessings on your day.

 

The Miracle Tree

I read about something pretty cool the other day from the Cukierski site…..The Moringa Miracle Tree.  Do you see the hand of God in this…..He is bringing this wonderful little tree to our attention at this time.  I purchased my seeds so do get yours and start planting.  You can find them here.

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(NaturalNews) Moringa oleifera, also called the drumstick tree, is a tree that grows in the foothills of the Himalayas in northern India. It is also cultivated throughout Central and South America and Africa due to the ease with which it grows in tropical and sub-tropical environments.

While moringa remains relatively unknown in the West, it has developed a reputation in its native lands for its unusually high nutritional value. Indeed, health researchers have started to give it nicknames such as “The Miracle Tree” and “The Elixir of Long Life” due to its miraculous healing abilities. Let’s take a closer look at the health benefits of moringa and see whether these names are justified.

Moringa’s health benefits

Antioxidant activity – According to analysis, the powdered leaves of the moringa tree (which is the way most people consume moringa) contains 46 types of antioxidants. One serving, in fact, contains 22 percent of our recommended daily intake (RDI) of vitamin C, one of the most important antioxidants on Earth, and a whopping 272 percent of our RDI of vitamin A. Antioxidants help to neutralize the devastating impact of free radicals, thereby guarding us from cancer and degenerative diseases such as macular degeneration and cystic fibrosis.

Rich in amino acids – The leaves of the moringa tree contain 18 amino acids, eight of which are essential amino acids, making them a “complete” protein – a rarity in the plant world. Indeed, moringa’s protein content rivals that of meat, making it an excellent source of protein for vegetarians and vegans. Protein is, of course, needed to build muscle, cartilage, bones, skin and blood and is also needed to produce enzymes and hormones.

Calcium and magnesium – One serving of moringa leaves provides us with approximately 125 percent of our RDI of calcium and 61 percent of our RDI of magnesium. These two trace minerals work in synergy; while calcium is needed to build strong bones and teeth, we also need magnesium to help us absorb it. Since moringa contains generous quantities of both, it is especially good at guarding us from osteoporosis and other bone conditions.

Extensive nutrient concentrations – Moringa leaves contain 90 different types of nutrients, including four times more calcium than milk, four times more potassium than bananas, four times more vitamin A than carrots, 50 times more vitamin B3 than peanuts, 36 times more magnesium than eggs, and 25 times more iron than spinach. It also includes high amounts of additional nutrients such as dietary fiber, iodine, lutein, zinc, selenium, zeatin and beta-carotene.

Produces a healthy oil – Although moringa is mostly celebrated for its leaves, its seeds also have a worthwhile purpose: the pods contain almost 40 percent of an edible, non-drying oil called “ben oil,” which is comparable to olive oil in nutritional and antioxidant value. Ben oil is odorless, sweet-tasting, clear and – most importantly – lasts indefinitely. In fact, moringa leaf powder is also immune from spoiling, making both the tree’s oil and leaves excellent survival foods.

Nourishes the skin – Due to their trace mineral content, dried and powdered moringa leaves are great for nourishing the skin. Indeed, more and more cosmetic companies are starting to include moringa extracts in their products for this reason. Moringa creams and lotions can be applied topically on the desired areas, thus allowing the nutrients to soak into, and rejuvenate, the skin.

Regularly consuming moringa leaves has also been linked to lower blood pressure, improved digestion and mood, immune-boosting effects and, thanks to their high fiber levels and low fat and calorie levels, weight loss.
Learn more: http://www.naturalnews.com/042435_Moringa_oleifera_health_benefits_herbal_medicine.html#ixzz3YooVqbf2

These trees are tropical, so if you live in a colder region, you will need to buy a big pot as it has a tap root.  Then, put it in a warm place come fall…in a sunny room.  They need sun.

Blessings to all of you.

The “Bought” Documentary – Exposes the deadly story

ABOUT THE BOUGHT FILM:

The food, vaccine, drug, insurance and health industry are a multi-BILLION dollar enterprise…From what you are about to see based on the evidence of this documentary, which features exclusive interviews with the world’s most acclaimed experts in research and medicine…..exposes the hidden and deadly story behind it all. This will be free until sometime in March.  So watch it now and pass it on.

click here

I watched the documentary and it is truly frightening to see what has taken place in our country precisely because of the “love of money”.  Bought is a very apt title.

My wish is that none of this were true.  I would really hope that someone could refute all of the evidence of this documentary.  But, I don’t think they can.  If you can, please let me know.

I am just reminded of something.  Remember my article on fasting and prayer…..fasting and prayer can suspend the natural laws of medicine.  We need to fast and pray for God’s Divine intervention in this situation and heal our land and bodies.

The Olive Oil Scam

Can you believe it, now they are defrauding the consumers with olive oil.  All these years the majority of us have been paying for and using fake olive oil.  Apparently 69% of the olive oil that you purchase is actually fake.

In two studies, UC Davis researchers analyzed a total of 186 extra virgin olive oil samples against standards established by the International Olive Council (IOC), as well as methods used in Germany and Australia. They found:

Of the five top-selling imported “extra virgin” olive oil brands in the United States, 73 percent of the samples failed the IOC sensory standards for extra virgin olive oils analyzed by two IOC-accredited

California Olive Oil
California Olive Oil

sensory panels. The failure rate ranged from a high of 94 percent to a low of 56 percent depending on the brand and the panel. None of the Australian and California samples failed both sensory pansels, while 11 percent of the top-selling premium Italian brand samples failed the two panels  Sensory defects are indicators that these samples are oxidized, of poor quality, and/or adulterated with cheaper refined oils.

The brands that failed to meet the extra virgin olive oil standards, according to this study: Bertolli, Carapelli, Colavita, Star, Pompeian. Eat Grown Local also reports: Filippo Berio, Mazzola, Mezzetta, Newman’s Own, Safeway, and Whole Foods in this list; the data may be from the earlier 2010 study when more brands were evaluated.

The real deal: California Olive Ranch, Cobram Estate, Lucini. Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic are also noted by Eat Grown Local. (lifehacker.com) More here.

I purchased the one pictured above, “California Olive Ranch”. I found it at Target as well as online at Amazon.

The most common form of adulteration comes from mixing extra virgin olive oil with cheaper, lower-grade oils. Sometimes, it’s an oil from an altogether different source — like canola oil or colza oil. Other times, they blend extra virgin olive oil with a poorer quality olive oil. The blended oil is then chemically deodorized, colored, and possibly even flavored and sold as “extra-virgin” oil to a producer. In other words, if you find a major brand name olive oil is fake, it probably isn’t the brand’s fault. Rather, it’s their supplier’s. (Food Renegade)

Since we are on the subject of Oils, I am going to provide you with some information on what oils are good and what oils are not so good for you and why.

The following oils have been linked with serious diseases, including heart disease and cancer.

  • Soybean Oil
  • Corn Oil
  • Cottonseed Oil
  • Canola Oil
  • Rapeseed Oil
  • Sunflower Oil
  • Sesame Oil
  • Grapeseed Oil
  • Safflower Oil
  • Rice Bran Oil

Seed and Vegetable oils are highly processed, refined and very rich in Omega-6 fatty aides.  Apparently these oils are manufactured by using a very harsh extraction process that includes bleaching, deodorizing and the highly toxic solvent hexane. (authority nutrition.com)

These oils are extremely high in Omega-6 polyunsaturated fatty acids that build up in our cell membranes and cause inflammation…and inflammation is an underlying factor in some of the worst diseases which include cardiovascular disease, cancer, diabetes, arthritis and much more.

Polyunsaturated fats have double bonds which means they are more susceptible to oxidation.  These fatty acids react with oxygen and this damages them.   Polyunsaturated fats are unstable and should not be used in cooking.  However, saturated fats and monounsaturated fats are good choices for cooking.

According to one source they said that its ok if a polyunsaturated fat source isn’t processed such as in whole foods like nuts and seeds.  Then it is not inflammatory because they have not been exposed to high heat.

I wanted to check out the sites on canola oil to see what they had to say about their product.  They claim it is very healthy for you, but what they fail to mention is that the oils are unstable when exposed to higher heat temperatures.  So, in my opinion I am staying away from them; threw them all out, along with the fake olive oil, and starting fresh.

The order of stability of a type of fat under heat and light (from least stable to most stable)

  1. polyunsaturated (least stable)
  2. monounsaturated
  3. saturated (the most stable)

Saturated fats are the healthiest fats and oils to cook with.

The best fats and oils are as follows:

  • Virgin Coconut Oil – stable at med-high temps and healthy fats.  This is 92% saturated fat.
  • Extra Virgin Olive Oil– (only for low temp cooking)- 14% saturated fat, 75% monounsaturated fat, and 11% polyunsaturated fat
  • Real Butter – (grass fed butter is best)- 68% saturated fat, 28% monounsaturated fat, and 4% polyunsaturated fat.
  • Macadamia Nut Oil and Avocado Oil – both of these oils have a high ratio of monounsaturated fats making them moderately stable for use with heat.
  • Animal Fats – Lard, Tallow, Bacon drippings -high in saturated fat, but even more so if they have been grass-fed.  If they have been grain-fed, these fats will contain quite a bit more polyunsaturated fats.
  • Palm Oil- (Red Palm Oil is best)- mostly saturated and monounsaturated with a bit of polyunsaturated fat

I hope this will help you in your efforts to get healthy.

Four Healthy Sweeteners

Stevia

Stevia – A Natural Sweetener With Proven Health Benefits

Stevia is a 100% natural, zero calorie sweetener with a number of health benefits that have been confirmed in human studies.

What is Stevia?
Stevia is a green, leafy plant that is native to South America.

It has been used for medicinal purposes for many centuries. The plant has also been bred for its strong, sweet flavor and used as a sweetener.

The two major sweet compounds that are isolated from the stevia leaves are called Stevioside and Rebaudioside A. These two compounds are hundreds of times sweeter than sugar.

Here is an important point… most of the studies use stevioside, the isolated sweet compound. It would be hard to reach pharmacologically active doses of stevioside just by using stevia as a sweetener. Stevia is about 10% stevioside, by weight.

Studies Show That Stevia Can Lower Blood Pressure

One of these studies was a randomized, double-blind, placebo-controlled trial in 174 Chinese patients (1).

In this study, patients took either 500 mg of stevioside or placebo (dummy pill), 3 times per day.

These were the results after two years in the group taking stevioside:

Systolic blood pressure: went from 150 to 140 mmHg.
Diastolic blood pressure: went from 95 down to 89 mmHg.
In this study, the stevioside group also had a lower risk of Left Ventricular Hypertrophy, an enlarging of the heart that can be caused by elevated blood pressure. The stevioside group also had improved quality of life.

Some researchers have suggested that stevioside may act by blocking calcium ion channels in cell membranes, a mechanism similar to some blood pressure lowering drugs (5).

However, using a little stevia here and there probably won’t have much of an effect on lowering ones blood pressure.

Stevia has been studied in diabetic patients with impressive results.

In one of the studies, type 2 diabetic patients took either 1 gram of stevioside with a meal, or 1 gram of maize starch.

The group taking stevioside had a reduction in blood sugar by about 18% (6).

Another study compared sucrose (regular sugar), aspartame and stevia. It found that stevia lowered both blood sugar and insulin levels after a meal, compared to the other two sweeteners (7).

Other studies in animals and test tubes have shown that stevioside may increase production of insulin, as well as make the cells more sensitive to its effects (8, 9).

Insulin is the hormone that drives blood sugar into cells, so this appears to be the mechanism behind stevia’s blood sugar lowering effects.

Stevioside appears to improve function of the hormone insulin, helping to lower blood sugar levels. This may be useful for people with type 2 diabetes.

Stevia Has Shown Health benefits in a Number of Animal Studies

One animal study found that stevioside decreased oxidized LDL cholesterol, indicating that it may help prevent heart disease (10). Also anti-inflammatory, anti-cancer, diuretic and immunomodulatory effects (ll). However, what works in rats does not always work in humans.

Is Stevia Safe? Overall, stevia has been shown to be safe and have no adverse side effects in human studies.

Which Stevia Should You Buy?

Stevia comes in both liquid and powder form. I myself use both kinds.  Stevia is 300x sweeter than sugar, so if you are using it to bake with, you will need only 1 tsp per cup of sugar. You would generally have to add some bulk to make up for the rest of the sugar which you do not use in your recipe. What I have found is that for every cup of sugar, I add 1 tsp stevia and 1/3 cup unsweetened greek yogurt or 1/3 cup unsweetened applesauce.

Another method is to use Erythritol, another natural low-calerie sweetener with the stevia. Since Erythritol is only 70 Percent as sweet as sugar, you would usually add stevia to this to make up the difference. Erythritol is much bulkier, like sugar.

“Stevia is perhaps the only sweetener that is not just “not harmful,” but has actual health benefits.  It has no calories, is 100% natural, and if you choose the the right one then it also tastes like a million bucks.

I hereby declare Stevia the king of sweeteners.” (Kris Gunnars)

Fast facts on stevia
Here are some key points about stevia. More detail and supporting information is in the main article.
Stevia is a plant naturally grown in Brazil and Paraguay.
Stevia is much sweeter than sugar – the extract can taste 250-300 times sweeter than table sugar.
The extract is contained in a number of food items in the US such as energy bars, candies, protein drinks and some teas.
Since stevia is so much sweeter than sugar, recipes require less of it.
Stevia does not brown and caramelize the same way sugar does.
Stevia is calorie-free, but that does not necessarily mean you will lose weight if you swap sugar for stevia.
The stevia leaves contain potassium, zinc, magnesium and vitamin B3.
Based on the stevia nutrition facts, it is the 10.77% fiber which helps in curing constipation and promotes proper digestion.
One of the benefits of stevia is that it contains a 702 ppm level of iron which can stimulate the production of hemoglobin.
Stevia and other artificial sweeteners that have been approved for use in the US do not appear to pose any health risks when used in moderation.

more here

 Erythritol

Erythritol is another low-calorie sweetener found naturally in certain fruits;  It contains 0.24 calories per gram, or about 6% of the calories as sugar, with 70% of the sweetness.

Erythritol doesn’t spike blood sugar or insulin levels and has no effect on biomarkers like cholesterol or triglycerides (7, 8). It is absorbed into the body from the intestine, but eventually excreted from the kidneys unchanged (9).  If taken in too large of an amount it can cause digestive issues.

 Xylitol

Xylitol is a sugar alcohol with a sweetness similar to sugar.

It contains 2.4 calories per gram, or about 2/3rds of the caloric value of sugar.  Xylitol appears to have some benefits for dental health, reducing the risk of cavities and dental decay (12, 13).

It may also improve bone density, helping to prevent osteoporosis (14). Xylitol doesn’t raise blood sugar or insulin levels (15).

However, as with other sugar alcohols, it can cause digestive side effects at high doses.  If you have a dog in your home, then you might want to keep xylitol out of the house because it is highly toxic to dogs (16).

Yacon Syrup

 Yacon syrup harvested from the Yacon plant grown in the Andes in South America has recently become popular as a weight loss supplement.  

It is very high in fructooligosaccharides, which function as soluble fibers that feed the good bacteria in the intestine (18, 19).   Yacon syrup can help against constipation and it has various benefits due to the high amount of soluble fiber (20).

Don’t eat too much at a time though, as it can cause digestive problems.  One study suggested that it helped women lose weight.  see that study here. Kris Gunnars)

 

Sugars that claim to be healthy, but are they?

We have all been told that white, refined sugar is not healthy for our bodies.  So, with that in mind, I have been doing quite a bit of research into the various sweeteners on the market.   I found a lot of information that may or may not surprise you.

Out of all the research I have done, they all seem to be in agreement on the good and bad sugars.   I will give you a rundown of some of them.  Basically, Date Sugar is the most nutritious and Molasses comes in a close second.   Brown rice syrup came in last as the least nutritious.

What you need to keep in mind is that the research is done primarily on those who are overweight and/or have health issues.  So, if you are a healthy individual and do not eat alot of sugar, these sugars are not going to be harmful to you.  Included in the article here is a video of perhaps 8 or 9 different sugars showing which is the best and which is the worst.  See below for video.

First, the sugars that may not be as healthy as we thought:

6 Healthy Sugars That Can Kill You
By Kris Gunnars

Sugar, due to its high amount of the simple sugar fructose, can wreak havoc on your metabolism.

Consumed in excess, it causes high cholesterol and triglycerides, insulin resistance and fat buildup in the liver and abdominal cavity… in as little as 10 weeks (1, 2).

Added sugar (and its evil twin… high fructose corn syrup) is believed to be a key driver of some of the world’s leading killers… including obesity, diabetes, heart disease and even cancer (3, 4, 5, 6, 7, 8, 9).

1. Agave Nectar

Agave nectar (often called Agave syrup) is a very popular sweetener in the natural health community.

This sweetener has a low glycemic index, which means the fructose in Agave is not going to raise blood sugars or insulin in the short term.  If used in large amounts this could lead to insulin resistance

But the harmful effects of sugar have very little to do with the glycemic index and everything to do with the large amount of fructose… and Agave is high in fructose.  Regular sugar is about 50% fructose, while Agave is about 70-90% fructose.

According to the article, Authority Nutrition,  Gram for gram, agave nectar is actually much, much worse than regular sugar.

Raw Organic Cane Sugar

You will notice that a lot of “health products” are sweetened with cane sugar, and organic or not,  it doesn’t matter.  Your body sees it as sugar.  It acts on our systems the same way as sugar that is not organic.  The processes are different but the chemical composition is the same.

“Most importantly, your body won’t recognize the difference. It will break the sugar down into glucose and fructose in the digestive tract and it will have the exact same effects on your metabolism.

For all intents and purposes, raw, organic cane sugar is completely identical to regular sugar.” (Nutrition Authority)

Evaporated Cane Juice

“Evaporated cane juice is just a fancy name for sugar.

This is plain deception by the food manufacturers, done in order to hide the true sugar content of foods from the consumer.

When the sweetener reaches your intestine and liver, your body won’t recognize any difference between “evaporated juice” and plain old sugar or high fructose corn syrup.”

Brown Sugar

When sugar is made, molasses form as a by-product.  After the sugar is refined and processed, small amounts of the molasses is added back in.  This is what gives it the brown color.  Molasses, itself is approximately 50 Percent sugar.

Coconut Sugar

coconut sugar is  made of 70%-80% sucrose, which is half fructose (3)!

For this reason, coconut sugar supplies almost the same amount of fructose as regular sugar, gram for gram.

“Due to the slightly smaller amount of fructose than sugar, and the tiny amounts of fiber and nutrients, you could say that coconut sugar is less unhealthy than regular sugar, gram for gram.”

Honey

“Honey contains some nutrients… including antioxidants and trace amounts of vitamins and minerals (18).

It is about 80% sugar, by weight (19).

That being said, several studies have compared honey and plain sugar and noted that honey had slightly less harmful effects on metabolism (20, 21).

Like coconut sugar, honey is “less bad” than regular sugar.

But again… being less bad than sugar doesn’t make it good.

If you’re healthy, having some quality honey in moderation is probably fine. It is definitely a better choice than plain sugar or high fructose corn syrup.”

Liquid Sweeteners in general are stressful on our bodies because of how quickly they are ingested and absorbed.

Per calorie, honey has very few nutrients. Upon researching the vitamin and mineral content in a serving of honey, it becomes obvious that claims asserting that honey is high in vitamins like B6, thiamin, niacin and riboflavin are completely false. Watch this video by the enormously knowledgeable and prolific Michael Greger M.D., who writes and produces videos for nutritionfacts.org. You can view the video by clicking HERE.  

I will speak about the 4 natural sweeteners in the next post which are considerd to be quite good for you.

.

Einkorn Flour- Nutritious low gluten flour

So have you heard about Einkorn Flour?  Einkorn flour is an ancient wheat that has been around for at least 10,000 years.  Our ancestors ate Einkorn wheat.  This wheat is very low in gluten and has a different kind of gluten than what we in the United States are used to.  There are only 14 chromosomes in Einkorn wheat, whereas the wheat we eat today has 42 chromosomes.

The attractiveness of the einkorn grain to dieticians and health conscious consumers is its nutritional benefits over other types of wheat. Since wheat is such a large contributor to our diets, eating a wheat high in nutrition can greatly contribute to health.

Compared with modern wheat, Einkorn is:

2 times higher in Vitamin A (retinol equivalents) – helps with eye & reproductive organ health, and may prevent many cancers.
3 to 4 times more beta-carotene – immunity booster, helps prevent cancer and heart disease
3 to 4 times more lutein – macular degeneration and cataract prevention
4-5 times more riboflavin – create energy in the body and slows aging as an antioxidant
See the full nutritional matrix comparing 19 types of wheat (pdf), including einkorn wheat. This matrix also includes my sources and references here.

Other Names for Einkorn:

We call it “einkorn” but across the world, Triticum monococcum has many names, and that’s no surprise since it’s the world’s most primitive form of wheat.

einkorn (German)
small spelt (Italian)
farro piccolo (Italian)
engrain (French)
Le petit épautre (French)
tiphe (Greek)
siyez (Turkish)
sifon (Hebrew)
The list of names is significant because each has a meaning that weaves read more…

With the goal of improving yield and disease resistant plants, plant breeders began producing hybrid wheat varieties in the 1960’s and into the 1990’s.  Speculation is that it may have led to the increase in celiac disease today.

We learn that not all gluten is created equally. A study identifies that, “Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD.”1

The same abstract explains that a study of over 80 varieties of wheat shows read more

Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients

Objective. The treatment of celiac disease is based on lifelong withdrawal of foods containing gluten. Unfortunately, compliance with a gluten-free diet has proved poor in many patients (mainly due to its low palatability), emphasizing the need for cereal varieties that are not toxic for celiac patients. In evolutionary terms, Triticum monococcum is the oldest and most primitive cultivated wheat. The aim of this study was to evaluate the toxicity of T. monococcum on small intestinal mucosa, using an in vitro organ culture system.

Material and methods. Distal duodenum biopsies of 12 treated celiac patients and 17 control subjects were cultured for 24 h with T. aestivum (bread) gliadin (1 mg/ml) or with T. monococcum gliadin (1 mg/ml). Biopsies cultured with medium alone served as controls. Each biopsy was used for conventional histological examination and for immunohistochemical detection of CD3 + intraepithelial lymphocytes (IELs) and HLA-DR. Secreted cytokine protein interferon-γ (IFN–γ) was measured in the culture supernatant using an enzyme-linked immunoadsorbent assay.

Results. Significant morphological changes, HLA-DR overexpression in the crypt epithelium and an increased number of CD3 + IELs, found after bread gliadin exposure, were not observed in celiac biopsies cultured with T. monococcum gliadin. In contrast, with bread gliadin, there was no significant IFN-γ response after culture with monococcum gliadin. Similarly, biopsies from normal controls did not respond to bread or monococcum gliadin stimulation.

Conclusions. These data show a lack of toxicity of T. monococcum gliadin in an in vitro organ culture system, suggesting new dietary opportunities for celiac patients.
Read More: http://informahealthcare.com/doi/abs/10.1080/00365520600699983

How It Differs from Modern Wheat
As mentioned, einkorn is not the same as modern forms of wheat. When einkorn is milled into flour, you will notice that the grains are much smaller than grains of modern forms of wheat. In fact, grains of modern wheat are larger than grains of einkorn wheat! Moreover, einkorn does not have the crease that is present on the side of modern wheat grains. The reason why they’re different is the fact that humans have slowly and steadily altered wheat genetics by choosing seeds that delivered more gluten and promised higher yields, as they were ideal for large scale production and distribution in larger farms.

As for gluten, Einkorn has a different kind of gluten compared with modern wheat because it does not contain the D Genome, only the A genome. This is significant because the most popular test for detecting the presence of gluten is based on the presence of the D genome. Although Einkorn does contain gluten, it’s a different type of gluten, and will not fail an Elisa test.

Einkorn is similar to most plants as it’s a diploid. This means that two sets of chromosomes are present in them, unlike emmer wheat which has four sets, or spelt (and modern bread wheat) which have six sets. Einkorn is clearly the most ancient and purest type of wheat as there are only two sets of chromosomes, meaning that its natural gluten content is low, making it a healthy food.  More here.

So where can you buy it.  here is the best price.

The Truth about Bacon

baconI received some very interesting articles today which I would like to share with all of you.    Enjoy

The TRUTH about Bacon

by Mike Geary – Certified Nutrition Specialist
& guest author, Nick Pineault, aka – “The Nutrition Nerd”

You’ve been told that bacon is “unhealthy”, but is it really? Let’s inspect the nutrition of bacon, and also the topic of nitrates and nitrites, HCAs, and more. As you’ll see, in some cases (not all), pork fat can even be considered healthy!

Most people think that their favorite “fatty” foods, like bacon, should only be an occasional treat because they’ve been told that it will it will “clog up” your arteries and kill you because of the saturated fat.

But as you know from reading this newsletter, the scientific community has pretty much fully agreed in recent years that saturated fat is actually not bad for you at all… and is really just a natural part of the human diet just like it has been since the origins of us homo sapiens.

In reality, scientists have begun to collectively agree in recent years that highly processed polyunsaturated fats from vegetable oils like corn and soy are the REAL killers (along with too much sugar and starch, both of which also cause arterial stress if blood sugar levels are too high, too frequently).

However, what most people don’t realize is that pork fat (aka, lard) is actually only 40% saturated, 48% monosaturated, and 12% polyunsaturated (varies based on what the pigs ate), while coconut oil is 92% saturated fat, and we all know that coconut oil is super healthy for DOZENS of reasons for our bodies!

This isn’t to say that bacon fat is always bad or good per se… it really all depends on what the pigs were fed and how they were raised. Confinement factory-raised pigs that never saw the light of day and ate nothing but GMO soy and corn based feed will have a more unhealthy fat profile than free-range pork that grazed outdoors, got a lot of sunshine (which increases the vitamin D content of the pork fat), and ate a wide variety of natural foods.

In fact, free-range (or pasture-raised) pork fat can even be a really good source of vitamin D if the pigs really did see a good amount of outdoors time and sunshine…and we all know how vitally important vitamin D is for our immune systems and overall hormonal balance. Unfortunately, the vast majority of pork and bacon sold these days is from confinement factory conditions where the pigs get very little sunshine, if any at all. Yes, our grandparents and great-grandparents in the early to mid 1900’s were eating pretty much 100% pasture-raised bacon back in the day, but the factory farm industry in recent decades has ruined a good portion of the quality of our foods.

So make sure to look for pasture-raised or free-range pork if you decide to eat bacon or other forms of pork. At the very least, look for organic bacon if you can’t find pasture-raised, because at least you know they didn’t eat GMO feed in that case.

But what about Nitrates and Nitrites?

Aside from the fat content of bacon, which we just discussed can actually be healthy if you choose the right form of bacon, the biggest reason people think they need to avoid bacon is that they’ve been told that Nitrites and Nitrates can be really bad for you.

But is that really the truth?

Well, it can be a complicated subject, so I’ll let my fellow colleague, “The Nutrition Nerd”, Nicky P. simplify it for you…

Are Nitrates and Nitrites Really Dangerous?
(Do we really need to fear bacon?)

by: Nick Pineault
Author and Food Investigator: Truth About Fat Burning Foods

First of all, nitrites and nitrates are not exactly the same, but I’ll use them interchangeably for simplicity’s sake in this article.

Well, the consumers fear it so much that companies have started selling “nitrite-free” products in grocery stores. After all, even the Mayo Clinic says that sodium nitrite could possibly increase your risks of heart disease. (1)

But is the fear of nitrites overblown?

Should You Fear Your Saliva?

Avoiding all sources of nitrites and nitrates would involve you having the driest mouth in the history of mankind. You see, as Chris Kresser puts it…(2)

“[…] nitrites are produced by your own body in greater amounts than can be obtained from food, and salivary nitrite accounts for 70-90% of our total nitrite exposure. In other words, your spit contains far more nitrites than anything you could ever eat.”

And when it comes to food, I’ve got “bad” news for you.

Veggies contain way more naturally-occurring nitrites than processed meats like bacon. In fact, one serving of arugula contains more nitrites than 467 hot dogs…(3)

(Sorry if that made you spit out your arugula, goat cheese and walnut-salad in shock.)

“Nitrite-free” Is Misleading

If you’re paying more for “nitrite-free” meats, you’re getting mislead.

Instead of being cured with sodium nitrite, these meats are cured with celery salt. And guess what? Celery salt gets transformed into nitrites during the curing process. (4)

In plain English… the “nitrite-free” meats probably contain way more nitrites that the regular version. (Not that it matters, because like I said nitrites are not very dangerous to begin with.)

All in all, I don’t think there’s much difference to your health whether you get the bacon containing nitrites vs the celery salt bacon since they both yield nitrites to your body.

Breaking News: Nitrites And Nitrates Are NOT A Threat

The fear of nitrites and nitrates is overblown. There are a ton of other things you should worry about more when it comes to food, like GMOs, trans fats, and high fructose corn syrup.

– On the science side, there’s a ton of research showing that nitrites and nitrates do not accumulate inside the body, and are quickly flushed in the urine: (5)

– 25% of the nitrates we consume is converted into salivary nitrite, 20% converted into nitrite, and the rest is excreted in the urine within 5 hours of ingestion. (6)

– Any nitrate that is absorbed has a very short half-life, disappearing from our blood in under five minutes. (7)

– Some nitrite in our stomach reacts with gastric contents, forming nitric oxide which may have many beneficial effects. (8)

What About Nitrosamines?

The fear of nitrites and nitrates comes from the fact that some of them can transform into nitrosamines while cooking. Nitrosamines are potentially carcinogenic, so that’s definitely a legit concern. But that’s exactly why manufacturers use vitamin C (ascorbic acid) when curing their meats.

It turns out that vitamin C or even vitamin E (9) offers a protective antioxidant effect on the meat, and prevents the formation of nitrosamines.

On top of that, my recommendation of sticking to pasture-raised pork as much as possible still stands, for many reasons… One of them being the fact that grain-fed, commercially-raised pork has been shown to create way more nitrosamines when cooked than its pasture-raised cousin. (10)

The reason is simple in my mind: lard from pasture-raised animals that eat a highly variable diet outdoors contains a healthier fat profile than the fat from grain-fed confinement animals.

Conclusion

Here’s the simple conclusion… There are a ton of things you should worry about when it comes to food, but nitrates/nitrites are simply NOT one of them.

That being said, try to eat traditionally cured, pastured-raised meats from local farms as much as possible. They are much healthier, and a LOT safer.

The “Nitrate Myth” is just one of the many reasons I investigated over 503 studies and created my best-selling nutrition bible:

The Truth About Fat Burning Foods

I want you to know the REAL truth about the food you buy and eat.

Enjoy your bacon,

-Nick Pineault
___________
Mike’s additional comments:

Before I introduced Nick’s article on whether nitrites and nitrates are worth worrying about in bacon, I discussed the fat profiles of healthier pasture-raised or free-range pork vs factory raised, and also that the vitamin D content of pasture-raised pork be as much as 5-10x higher than factory raised pork that never gets any sunshine.

I also discussed that saturated fat has been proven in recent years to not really be bad for us at all, and in fact, most forms of saturated fat are either neutral for our health, or even beneficial to our health. And besides that, bacon fat is mostly monounsaturated fat (48%), which is the same heart-healthy fat that’s raved about in olive oil, avocados, etc.

But what about Carcinogens in browned meat like bacon?

You’ve probably seen me discuss the fact that when you fry or bake any starchy foods such as grains (bread, cereal, etc), or potatoes in the form of french fries, that a carcinogen called acrylamides forms. This is a legitimate concern regarding cancer and one of the many reasons I choose to avoid breads, fries, cereals, and other browned starchy foods (aside from cheat meals) …

But there’s also a carcinogen called heterocyclic amines (HCA’s) that forms on the outer surface of meats when you brown or char meats. I’ve talked about how to counteract these carcinogenic HCAs in meat in this article.

Since bacon is a meat that’s fried in a pan at high heat, there will be small amounts of carcinogenic HCA’s, but as I’ve mentioned before, if you’re also having some high antioxidant tea or coffee with your meal, along with some veggies and/or avocado, you’ll have plenty of antioxidants to counteract the HCA’s in your body. I don’t know about you, but I almost always eat my bacon with eggs, veggies, avocado, and some form tea or coffee (all of which are great sources of antioxidants), so HCA’s just simply aren’t much of a concern if you’re counteracting them with a few sources of powerful antioxidants.

One last thing about pork fat that helps fight against any carcinogens in bacon…

According to Dr. Kaayla T. Daniel, PhD, CCN, “Pork fat also contains a novel form of phosphatidylcholine that possesses antioxidant activity superior to Vitamin E. This may be one reason why lard and bacon fat are relatively stable and not prone to rancidity from free radicals.” This is yet another reason why our grandparents were actually smarter than we give them credit for… they used bacon fat or butter to cook with most times, instead of today’s inflammatory vegetable oils.

Fun Fact about Pig Diets: Did you know that some of the most expensive pork in the world comes from a region of Spain where the pigs FEAST on almost nothing but acorns. These pigs produce meat that is MUCH healthier than the corn/soy fed pigs from typical factory farms. Not only that, but apparently the absolute BEST whole-hog barbeque in the southern US traditionally came from pigs that fed on acorns as well, and this type of pork has a signficantly superior taste compared to factory farm pork, which is sadly 90% of today’s pork. It’s too bad that corporate profits are the top priority of the pork industry these days, and not the health of the pigs or the nutrition of the meat.

Who else wants to try some acorn-fed bacon? I’m in!

I hope you enjoyed today’s article. Please pass it on to your bacon-loving friends and family at the sharing options below.

And also don’t miss out on more awesome nutrition tips from our friend and fellow Nutrition Expert, Nick, at this
next page:

>> 3 massive LIES about “healthy food” that destroys your diet (plus shocking news about yogurt, olive oil, beef, eggs, and more)

If you liked today’s article about BACON, please share it with your friends and family here:
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References in article:

1: Mayoclinic: http://www.mayoclinic.org/sodium-nitrate/expert-answers/FAQ-20057848

2 & 5: Chris Kresser, http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon

3: http://junkfoodscience.blogspot.ca/2008/07/does-banning-hotdogs-and-bacon-make.html

4: Dr. Joseph Mercola, http://articles.mercola.com/sites/articles/archive/2013/01/03/eating-bacon.aspx

6: http://cat.inist.fr/?aModele=afficheN&cpsidt=1875340

7: Nutrition.org, http://ajcn.nutrition.org/content/90/1/1.full

8: http://www.ncbi.nlm.nih.gov/pubmed/12030305

9: http://www.ncbi.nlm.nih.gov/pubmed/28277

10: http://www.ncbi.nlm.nih.gov/pubmed/6533020

Benefits of Coconut Oil

tropical traditions coconut oil
tropical traditions coconut oil

The benefits of coconut oil are many.  In fact, at the bottom, I have a link that   will take you to the Tropical Traditions web site.  I have been using Tropical traditions coconut oil for approx 10 months now.  I use it to cook with, bake, and  I absolutely love using it on my skin.  You need not buy anymore lotions, because this is probably the best you can use to soften your skin.  try it.  You will see how it penetrates the three layers of our skin, like no other lotion on the market.  The Health benefits are phenomenal.

To receive your free book on Virgin Coconut Oil, click on the link below.  you must purchase one of their products first though.

Coconut Oil Health Benefits found here

So how are people using coconut oil? What are some of the health benefits of coconut oil being reported? Some of the most recent research has come from people suffering from Alzheimer’s disease, with reports of people improving or even reversing the effects of Alzheimer’s by using coconut oil….see more at above link.

Coconut Oil Research

While some people falsely accuse coconut oil of being a “fad,” the fact is that it is a traditional oil that has been consumed for thousands of years in tropical cultures, and the research on the health benefits of coconut oil has existed for a very long time. Lauric acid, for example, has a long history of use in combating pathogens, and this research has been around for more than 50 years. Coconut oil is nature’s richest source of lauric acid. So while we do publish a lot of people’s experiences with coconut…..”more at coconutoil.com

 

Coconut oil was once prevalent in western countries like the United States. With a long shelf life and a melting point of 76 degrees, coconut oil was a favorite in the baking industry. But a negative campaign against saturated fats in general, and coconut oil in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of hydrogenated polyunsaturated oils that come from the main government-subsidized cash crops in the US, particularly corn and soy…..”more at link above.

Coconut Oil Testimonies

The CoconutDiet.com website contains the Coconut Diet Forums, which is a compilation of discussions of people discussing the health benefits of coconut oil over a 10+ year period. This was the first Internet discussion group started back in 2001 by Brian Shilhavy, while still living in the Philippines at the time….see more at link above.

Coconut Oil News

You can find all the latest coconut oil news published throughout the Internet at Health Impact News, in the Coconut Health section. Brian Shilhavy is the editor of Health Impact News, and he tracks the news throughout the Internet each day to cover the top stories related to the health benefits of coconut oil, as well as other alternative health news. Published studies that appear in peer-reviewed journals will be logged here, on CoconutOil.com, on our peer-reviewed coconut oil research page. We have also added a coconut oil news section here on CoconutOil.com that can be tracked via an RSS reader to stay up to date on all the latest news regarding coconut oil.

Characteristics of Our Gold Label® Virgin Coconut Oil
This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from organic coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest…..see more at link above.

click here to order your coconut oil from tropical traditions and you will receive a free copy of the book, “coconut Oil”.