In this Issue:

Why Does a Big Mac Cost Less Than a Salad?
How the US government promotes unhealthy eating and obesity.

Pro-Vaccine Scientist Indicted for Fraud.
Recent allegations beg the question, "How much vaccine research is based on outright fraud?"

What's the Best Oil (or Fat) to Use for Cooking?
Are those vegetables oils you see so heavily promoted as "heart-healthy" really the best choice?

Why We Must Stop Genetically-Modified Organisms
If you have never heard about genetically modified organisms(GMOs), you may not know that they may be one of the most dangerous health and environmental problems we face.



Why Does a Big Mac
Cost Less Than a Salad?

At the same time that we have an epidemic of obesity in the United States, our government is using our tax dollars to subsidize the very foods that are making us fat.

Thanks to the efforts of the agricultural and food lobbyists, Congress chooses to subsidize foods that we’re supposed to eat less of.

Take a look at this chart which tell the how the percentage of federal food subsidies spending is allocated.

Just 2.3% of subsidies go to nuts, legumes, fruits and vegetables while 84.5% goes to meat, dairy, sugar, oil, starch and alcohol.

Is it any wonder that a salad often costs you more than a Big Mac?



Vaccine Scientist
Who Downplayed Links to Autism
Indicted for Alleged Fraud

I'm sure that many of you saw news reports a few months back about Dr. Andrew Wakefield, the British doctor who published studies that indicated a possible connection between autism and childhood vaccinations. Dr. Wakefield was universally attacked by every mainstream news organization that you could name as a fraud and a quack, and his studies were all retracted by the professional journals they were published in. If you pay any attention to the news, you heard about this.

Now, a related story has appeared regarding a CDC researcher who headed up the "Denmark Study" that many claim disproved any link between autism and vaccines. This one barely got any mention in the mainstream press at all.

CDC researcher Poul Thorsen was indicted by a federal grand jury on charges of wire fraud, money laundering and defrauding research institutions of grant money. Poul Thorson is a scientist who oversaw millions of dollars in grant money that was used to conduct research to "prove" that vaccines have no link to autism.

The story raised serious questions about the integrity of the research being used to fight those who think that the connection between vaccines and autism needs to be examined more fully. It also raised the more serious question, "How much vaccine research is based on outright fraud?" If you're a parent concerned about the risks of vaccinations, this is a story you'll want to read.

Vaccine Scientist Indicted for Fraud



What's the Best Oil
(or Fat) to Use for Cooking?

A common question for anyone looking to eat healthy is "What type of oil (or fat) is the best to use for cooking?"

Over the last 50 years, there been a slew of marketing campaigns designed to convince you to consume more polyunsaturated fats as a way of preventing heart disease. First, it was margarine, then corn oil, then soy, then canola — the latest darling of the anti-saturated fat proponents.

Polyunsaturated fat refers primarily to vegetable and nut oils that are not saturated like most tropical oils (such as coconut oil) and animal fats. Many of you reading this are under the impression that polyunsaturated fats are indeed heart-healthy, and good for you.

You need to realize that this line of thinking is patently false, a result of decades of advertising by the edible oil industry and pharmaceutical companies. They want to convince you that saturated fat and cholesterol are the culprits, so they can sell you more of their processed vegetable oils and cholesterol-lowering drugs. You might be amazed to find out that there is no credible science that supports this theory! How did this come to be?


The Lipid Theory of Heart Disease

The role of fats as a contributing factor in heart disease was first examined by a researcher named Ancel Keys in the late 1950's, and has been considered the accepted standard ever since. Based on Dr. Keys' conclusions, there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease. It made sense — since the deposits that were clogging people's arteries were made of fat, too much fat must be the culprit. This became known as the "Lipid Theory" of heart disease.

Before 1920, coronary heart disease was rare. Back then, people cooked with butter and lard, both high in saturated fat. However, by the 1950's, the rate of heart disease had grown so dramatically that it became the leading cause of death among Americans. It was this statistic that spurred the research into the causes of heart disease. Scientists reasoned that if you reduced the saturated fat in the diet, the rate of heart disease would go down correspondingly. So Americans went more and more to a lower saturated fat diet.

During the sixty-year period from 1910 to 1970, the proportion of animal fat in the American diet declined from 83% to 62%, and butter consumption dropped from eighteen pounds per person per year to just four. Since the 1930's, dietary cholesterol intake in the U.S. has increased only one percent. If heart disease is a result of dietary saturated fats, one would expect to find a corresponding decrease in the rate of heart disease.

Instead, the rate of heart disease continued to climb, and is still rising. Today, it causes about 40% of all deaths in the United States. Clearly, the saturated fat theory is rubbish.

What else changed dramatically in the standard American diet in that time? Well, the population is now consuming four times as many vegetable oils in the form of margarine, shortening and refined oils. Consumption of sugar and processed foods has increased about 60 percent. About 100 years ago, when heart disease was unheard of, the average person ate less than a pound of unsaturated oils per year. Now people in most industrialized societies consume around 75 pounds per year. These are the foods that are contributing to the epidemic of heart disease we see today, not the saturated fat everyone thinks of when they hear foods described as "artery-clogging."

An excess of the polyunsaturated fats contributes to the development of degenerative diseases: cancer, heart disease, arthritis, diabetes, hypertension, osteoporosis and more.


Types of Fat

Basically, there are four types of fat: saturated, monounsaturated, polyunsaturated, and trans fats.

Polyunsaturated fats, like vegetable oils, are the most unstable, then monounsaturated (olive oil), with saturated fats like butter and coconut oil being the most stable. Trans fats are unnatural fats and should be avoided altogether.

Oils Spoil Easily. Because polyunsaturated oils are so unstable, they must go through a great deal of processing, including deodorization and bleaching. Even small amounts of light, moisture, air or heat damage polyunsaturated fat. These oils can't withstand exposure to heat when used for cooking, but they are still the main choice for restaurants because they are cheap and the claim "cooked in vegetable oil" has been promoted as a healthier alternative to customers. Don't buy into it.

When oil is heated to a high temperature, the chemical composition of the oil changes, sometimes with effects that are harmful to health. Highly refined oils are popular because they can resist higher temperatures without smoking, but that doesn't mean they're healthier.

Saturated fats have a much higher resistance to spoiling because of their chemical nature. As it turns out, saturated fats are the healthiest oil to fry in (healthiest being a relative term) due to their ability to tolerate higher temperatures. Cooking, especially deep frying, in polyunsaturated oils is just a bad idea.


Types of Cooking Oils

Of all the different types of cooking oils, none of the most common ones — soy, corn, canola, sunflower, safflower, can be recommended for good health. They've all gone through excessive processing, including the use of toxic ingredients to extract the oil, and many of them are now being produced with genetically-modified crops.

Compounding the problem is that the vegetable oils become even more harmful when they're heated for cooking. Damage done by frying starts at about 320 degrees Fahrenheit and goes up exponentially as the temperature rises.

Avoid Margarine, Shortening and Spreads. These are the worst fats of all. These contain all types of harmful componenet, such as: trans fats, synthetic vitamins, emulsifiers and preservatives, hexane and other toxic solvents used in the extraction process, bleach, artificial flavors and colors, and soy protein isolate.

If you need to use any oil for frying or baking, saturated fats are the best, including animal fats, butter and lard. Healthiest vegetable and nut oils include unrefined walnut, macadamia nut, avocado, olive or sesame oil. Still, because they're less refined than most oils, they won't tolerate higher temperatures, and should ideally be used at room temperature.

Butter has been unfairly condemned as well. However, not only is it a much more natural product, butter is a rich source of vitamin A, D, E and K2, which are often lacking in the modern diet. Butter is also rich in important trace minerals and provides the perfect balance of omega-3 to omega-6 fats.

The best butter to use is raw butter from grass-fed cows, preferably organic. Next is pasteurized butter from grass-fed cows, followed by regular pasteurized butter from supermarkets, still a much healthier choice than margarines.

If you want to fry, coconut oil may be the healthiest option of all. In fact, this is a fat so healthy, some health experts recommend eating it by the spoonful. Because of its unique composition, it doesn't even contribute to weight gain.

There's a significant property of coconut oil that distinguishes it from other sources of saturated fat and contributes to the health benefits of coconut oil. Coconut oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides. Research has demonstrated that medium-chain fats in coconut oil actually protect against heart disease — and may one day even be used as a treatment to cure it!


Storing Your Oils and Fats
to Prevent Rancidity

All polyunsaturated oils need proper storage to prevent rancidity. First off, never buy oils that come in clear containers. Oils do not hold up well when exposed to light or air. Buy oils in opaque or dark glass or metal containers. Stick to smaller size containers, even though they're more expensive. You'll use up the oil sooner and prevent rancidity that occurs over time. Keep the container sealed tightly in a cool environment and replace the cap immediately every time you use it. Don't use a container like the one shown here for long-term storage.

A neat little trick that keeps oils from oxidizing (the process that causes rancidity), add a drop of the antioxidant astaxanthin to the container of oil. You'll have to prick a small hole in a capsule of astaxanthin to do this. Be careful, astaxanthin has a deep red color that will stain anything it touches. The astaxanthin will add a red tint to your oil; as long as you see this color, you know that your oil is still fresh.


To Summarize

  • avoid cooking your food by frying or sautéing.
  • if you do fry, use an unrefined variety of oil, not the bleached and processed light varieties
  • keep the frying temperature as low as possible
  • fry with saturated fats such as coconut oil, butter or other animal fats. Don't buy into the artery-clogging-saturated-fat theory. It's nonsense!
  • buy oils in small, opaque containers that will get used up quicker than large size bottles
  • keep your oils safe from heat, light and air to keep them from turning rancid.


To learn more about the benefits of coconut oil, go to my website page entitled Coconut Oil Benefits.

The Weston A. Price Foundation has dozens of articles with excellent information on dietary fats:

For further reading, the following books are recommended. They can all be found at my Health & Longevity bookstore.

The Great Cholesterol Con by Anthony Colpo

The Coconut Oil Miracle by Bruce Fife and Jon J. Kabara

Fat and Cholesterol are Good for You by Uffe Ravnskov



Why We Must Stop
Genetically-Modified Organisms

If you have not heard much about genetically modified organisms(GMOs), you may not know that they may be one of the most dangerous health and environmental problems we face today.

GM foods are already everywhere in our food supply. If you buy any type of packaged food, you're probably already consuming GM ingredients. Are you aware that 70% of the processed food in your supermarket contains GM ingredients? Did you know that 91% of the soybean crop in the United States is already genetically-modified? In addition, 88% of the canola, 90% of the sugar beets and 85% of the corn crop is GM as well? If you don't know, it's partially because the food industry is fighting to keep mandatory labeling of GM ingredients off the books, because they know that the majority of consumers don't want them.

GM foods have been linked to an increased risk in allergies, liver disease, reproductive problems and sterility and a host of other health problems. Unlike safety evaluations for drugs, there are no human clinical trials of GM foods. The only published human feeding experiment revealed that the genetic material inserted into GM soy transfers into bacteria living inside your intestines and continues to function. This means that even long after you stop eating GM foods, your gut will be a living pesticide factory!

If you aren't aware of the dangers of GM agriculture, make this the month you find out. Unlike other natural disasters like hurricane Katrina, the Japanese nuclear disaster and the BP oil spill, the damage from which will eventually fade away, genetically-modified organisms are self-perpetuating. GM technology will grow exponentially once released into nature, with no method to put it "back into the bottle." Just like the scientists and engineers who failed to protect us in those other disasters, the scientists at Monsanto, the leading proponent of GMO's, are not equipped to respond in the event of a world-wide GM catastrophe.

So, please, if you haven't already, visit the websites below and find out what you can do to avoid consuming genetically-modified food, and prevent GM agriculture from take over the planet and destroying our food supply. While you're there, consider what you can do to contributee to the cause.


The Organic Consumers Association (OCA) is a grassroots, non-profit public interest organization that promotes and supports organic agriculture and addresses issues related to it, including food safety, food politics and GM technology.

The OCA is actively working to stop Monsanto from spreading GM agriculture around the world and gaining control of the world food supply. You can sign up here to support their campaign, Millions Against Monsanto.


The Institute for Responsible Technology is a world leader in educating policy makers and the public about genetically modified (GM) foods and crops. Founded in 2003 by international bestselling author and GMO expert Jeffrey Smith, the IRT works to mobilize citizens, organizations, healthcare professionals and the media to discover the truth about GM foods.



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Have a great month!




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