Got Salt?

With the advent of refrigeration, our salt consumption gradually reduced through the years.  Since salt up to the time of refrigeration the main way that we preserved food was with the use of salt.  In fact, it is interesting to note that prisoners of war, even on their meager and undernourished diets had on average 20 to 28 grams of salt per day.  Not prisoners of war, today Americans consume on average far less than the 20 to 28 grams.

Sally Fallon Challenges The Zone Diet

by Sally Fallon

Sears’ first book, The Zone, promises us that everything will be just wonderful in our lives if simply learn to keep a strict balance of protein, carbohydrates and fat in our meals. The lipid hypothesis was wrong, he says and fat is OK–but then comes the bad news.

We’re not supposed to eat saturated fat, or fats containing arachidonic acid–which eliminates delicious and nutritious foods like butter, whole cheeses, egg yolks, meat fat and organ meats–leaving the Zone diet eerily similar to the American Heart Associations “prudent diet” of lean meat, low-fat concoctions and vegetable oils. The only real difference is that Sears has replaced corn oil with olive oil.

Mastering the Zone offers a range of recipes that allow you to enter the hallowed circle of macronutrient balance–but a quick perusal reveals that there is even less fat–or rather oil–in the Zone recipes than can be found in many “heart healthy” recipes books endorsed by the AHA. Dinner entree recipes call for only 2 2/3 teaspoons of olive oil and that’s for two people!

Skim milk cheeses, low fat yogurt, egg whites (but not the yolks), soybean imitation products, and protein powders feature large in Mastering the Zone as aids on the road to Nirvana.

If you have trouble figuring out the exact proportions of fat, protein and carbohydrates you need to get yourself into Zone heaven, you can order specially-balanced Zone bars by calling a toll free number. Principal ingredients include fructose syrup, soy protein isolate, honey, calcium caseinate (Elmer’s glue), corn syrup and sugar.

The Criminality of the US Dietary Guidelines

Dietary Cholesterol Has No Effect on Blood Cholesterol.

The embedded video is a must-see presentation by the Weston A. Price Foundsation that critiques the 2010 Dietary Guidelines.  It is informative, and if you take to heart the information presented by the panel, you will see energetic changes take place in your life.  To your good health!

SATURATED FAT: IMPORTANT FOR YOUR GOOD HEALTH

DON'T EAT CRISCO; EAT LARD

WHAT IS CRISCO?

One reader writes that "Crisco is Hydrogenated, 'stabilized' Vegetable-Based, room-temperature-solidifying Grease...used in Baking and Cooking, and is ideal for solidifying/hardening in the Arteries of its hapless victims."

Another reader writes that Crisco is "the white greasy stuff used for making pie crusts along with the flour and other dry ingredients."

Wikipedia says that "Crisco is a brand of shortening produced by The J.M. Smucker Company popular in the United States. Introduced in June 1911[1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil. 

What Crisco is not is that it's not lard.  Do not confuse the two.  Proctor & Gamble deliberately made Crisco look like and feel like lard, to even taste like lard, nay, even better.  But Crisco is horrible for your overall health.  Lard, on the other hand, is excellent for your health.  

EAT LARD; IGNORE CRISCO

HISTORY ON CRISCO

Donald W. Miller, M. D., writes that 

"A hundred years ago, before Americans changed their diet and the calamitous events of the 20th century began, heart disease was far less common that it is now. Few Americans were overweight, and coronary heart disease was not yet recognized as an illness. Pneumonia, diarrhea and enteritis, and tuberculosis were the three most common causes of death, whereas coronary heart disease is now the most common cause of death in the United States. The medical subspecialty of cardiology was created in 1940. Since then the number of cardiologists in the U.S. has grown from 500 in 1950 to 30,000 now – a 60-fold increase.

In 1911 Procter and Gamble (P&G) introduced Crisco, used for making candles and soap, as a new kind of food. Sold as an all-vegetable shortening, the company advertised that it was “a healthier alternative to cooking with animal fats.” Rather than use animal fats like lard (pork fat), tallow (beef and lamb fat), and butter for baking and cooking food, which Americans then did, P&G mounted a campaign to convince them to use Crisco instead. The company published a free cookbook with 615 recipes (from pound cake to lobster bisque), all of which required Crisco. They made it by using a newly invented process that insufflates hydrogen into vegetable oil (in this case, cottonseed oil), which gives it a solid texture resembling lard, and with yellow bleach, mimics butter. (The name Crisco is derived from CRYStalized Cottonseed Oil.) Trans fats were born. With Crisco successfully marketed as a food, this partially hydrogenated, unnatural vegetable-oil began to replace natural saturated animal fats and tropical oils in the American diet. (For more on how Procter and Gamble successfully demonized lard, see HERE.)"

CONTINUE READING . . . 

Your Body is Not Like a Car. The More You Use it, the Better It Gets.

Myth of Arthritis.