Virgo:
I do understand what you are saying. I also think that the public has been misinformed for years. Like for instance, first eggs are SO bad for us, now they aren't. Heck they even peddled cigs back in the day!! Beef wouldn't be "bad" for us if they fed the cows green grass and not a bunch of stuff their bodys aren't meant to eat including other animals, pumped with hormones and antibiotics, etc. Pretty much anything made from a bunch of chemicals in a laboratory is not going to be what was designed for our bodies. You take whole wheat which is natural and then they strip all the nutrients out, add a few back in, bleach it etc, voila! You have white flour. It is well known now that white flour = bad, whole wheat = good. I even seen a tuna website the other day that listed transfat (in their crackers) as a good fat! I guess no one gave them the memo that New York city has even outlawed this in all their restauraunts. Everyone should know by now that Trans fats are bad for us.
I could go on and on about what the so called "experts" know. I do understand what you mean about the fat in your blood stream and all that. It just seems the more I read, the more I am finding out that the way people ate 100 years ago is the way we should still be eating. And these people drank REAL milk and ate REAL butter and had beef from cows that weren't contaminated, and so on and so forth. Kind of like when I was reading yesterday about the fish, it(among other things) is supposed to help prevent heart attacks and be part of a healthy diet, but the mercury can cause liver and kidney trouble and heart attacks! "Fish" isn't bad for us it is what the society has done to contaminate it. Here are some links that scratch the tip of the ice berg:
Know your Fats
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Homogenization: This is the process whereby the fat particles of cream are strained through tiny pores under great pressure. The resulting fat particles are so small that they stay in suspension rather than rise to the top of the milk. This makes the fat and cholesterol more susceptible to rancidity and oxidation, and some research indicates that homogenized fats may contribute to heart disease.58
The media's constant attack on saturated fats is extremely suspect. Claims that butter causes chronic high cholesterol values have not been substantiated by research—although some studies show that butter consumption causes a small, temporary rise—while other studies have shown that stearic acid, the main component of beef fat, actually lowers cholesterol.59 Margarine, on the other hand, provokes chronic high levels of cholesterol and has been linked to both heart disease and cancer.60 The new soft margarines or tub spreads, while lower in hydrogenated fats, are still produced from rancid vegetable oils and contain many additives.
Nutrients in Butter
The Diet Dictocrats have succeeded in convincing Americans that butter is dangerous, when in fact it is a valued component of many traditional diets and a source of the following nutrients:
Fat-Soluble Vitamins: These include true vitamin A or retinol, vitamin D, vitamin K and vitamin E as well as all their naturally occurring cofactors needed to obtain maximum effect. Butter is America's best source of these important nutrients. In fact, vitamin A is more easily absorbed and utilized from butter than from other sources.61 Fortunately, these fat-soluble vitamins are relatively stable and survive the pasteurization process.
When Dr. Weston Price studied isolated traditional peoples around the world, he found that butter was a staple in many native diets. (He did not find any isolated peoples who consumed polyunsaturated oils.) The groups he studied particularly valued the deep yellow butter produced by cows feeding on rapidly growing green grass. Their natural intuition told them that its life-giving qualities were especially beneficial for children and expectant mothers. When Dr. Price analyzed this deep yellow butter he found that it was exceptionally high in all fat-soluble vitamins, particularly vitamin A. He called these vitamins "catalysts" or "activators." Without them, according to Dr. Price, we are not able to utilize the minerals we ingest, no matter how abundant they may be in our diets. He also believed the fat-soluble vitamins to be necessary for absorption of the water-soluble vitamins. Vitamins A and D are essential for growth, for healthy bones, for proper development of the brain and nervous systems and for normal sexual development. Many studies have shown the importance of butterfat for reproduction; its absence results in "nutritional castration," the failure to bring out male and female sexual characteristics. As butter consumption in America has declined, sterility rates and problems with sexual development have increased. In calves, butter substitutes are unable to promote growth or sustain reproduction.62
Not all the societies Dr. Price studied ate butter; but all the groups he observed went to great lengths to obtain foods high in fat-soluble vitamins—fish, shellfish, fish eggs, organ meats, blubber of sea animals and insects. Without knowing the names of the vitamins contained in these foods, isolated traditional societies recognized their importance in the diet and liberally ate the animal products containing them. They rightly believed such foods to be necessary for fertility and the optimum development of children. Dr. Price analyzed the nutrient content of native diets and found that they consistently provided about ten times more fat soluble vitamins than the American diet of the 1930's. This ratio is probably more extreme today as Americans have deliberately reduced animal fat consumption. Dr. Price realized that these fat-soluble vitamins promoted the beautiful bone structure, wide palate, flawless uncrowded teeth and handsome, well-proportioned faces that characterized members of isolated traditional groups. American children in general do not eat fish or organ meats, at least not to any great extent, and blubber and insects are not a part of the western diet; many will not eat eggs. The only good source of fat-soluble vitamins in the American diet, one sure to be eaten, is butterfat. Butter added to vegetables and spread on bread, and cream added to soups and sauces, ensure proper assimilation of the minerals and water-soluble vitamins in vegetables, grains and meat.
The Wulzen Factor: Called the "antistiffness" factor, this compound is present in raw animal fat. Researcher Rosalind Wulzen discovered that this substance protects humans and animals from calcification of the joints—degenerative arthritis. It also protects against hardening of the arteries, cataracts and calcification of the pineal gland.63 Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butterfat is added to the diet. Pasteurization destroys the Wulzen factor—it is present only in raw butter, cream and whole milk.
Summary
In summary, our choice of fats and oils is one of extreme importance. Most people, especially infants and growing children, benefit from more fat in the diet rather than less. But the fats we eat must be chosen with care. Avoid all processed foods containing newfangled hydrogenated fats and polyunsaturated oils. Instead, use traditional vegetable oils like extra virgin olive oil and small amounts of unrefined flax seed oil. Acquaint yourself with the merits of coconut oil for baking and with animal fats for occasional frying. Eat egg yolks and other animal fats with the proteins to which they are attached. And, finally, use as much good quality butter as you like, with the happy assurance that it is a wholesome—indeed, an essential—food for you and your whole family.
Organic butter, extra virgin olive oil, and expeller-expressed flax oil in opaque containers are available in health food stores and gourmet markets. Edible coconut oil can be found in Indian or Caribbean markets.
There are many more links on that site if you are interested in checking them out.
What is Real milkl
Milk: It Does a Body Good?
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HOMOGENIZATION
Milk straight from the cow contains cream, which rises to the top. Homogenization is a process that breaks up the fat globules and evenly distributes them throughout the milk so that they do not rise. This process unnaturally increases the surface area of fat exposing it to air, in which oxidation occurs and increases the susceptibility to spoilage. Homogenization has been linked to heart disease and atherosclerosis.
http://www.westonaprice.org/modernfo...y-secrets.html
Powdered Milk
A note on the production of skim milk powder: liquid milk is forced through a tiny hole at high pressure, and then blown out into the air.
This causes a lot of nitrates to form and the cholesterol in the milk is oxidized. Those of you who are familiar with my work know that cholesterol is your best friend;
you don't have to worry about natural cholesterol in your food; however, you do not want to eat oxidized cholesterol. Oxidized cholesterol contributes to the buildup of plaque in the arteries, to atherosclerosis. So when you drink reduced-fat milk thinking that it will help you avoid heart disease, you are actually consuming oxidized cholesterol, which initiates the process of heart disease.
I know there is more info and on other sites but just grabbed this real quick. I know each one of us has to make this our own though. We do eat raw cheese from a local health store. The raw milk is down the hill though and like 10.00 a gallon! That is why I try to get the non homogenized yogurt at least.
Why Butter Is Better
Butter & Heart Disease
Heart disease was rare in America at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose precipitously to become America's number one killer. During the same period butter consumption plummeted from eighteen pounds per person per year to four. It doesn't take a Ph.D. in statistics to conclude that butter is not a cause.
Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter is America's best and most easily absorbed source of vitamin A.
(And just to remind everyone that the vitamin a we get from carrots etc is different. I believe that is the preformed one that our bodys need to change INTO vitamin a. It seems the cows have already done this for us in the butter. ~ Jasmine)
Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant--containing more per gram than herring or wheat germ.
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Butter is also a good dietary source cholesterol. What?? Cholesterol an anti-oxidant?? Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals--usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.4
Butter for Growth & Development
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Many factors in butter ensure optimal growth of children. Chief among them is vitamin A. Individuals who have been deprived of sufficient vitamin A during gestation tend to have narrow faces and skeletal structure, small palates and crowded teeth.16 Extreme vitamin A deprivation results in blindness, skeletal problems and other birth defects.17 Individuals receiving optimal vitamin A from the time of conception have broad handsome faces, strong straight teeth, and excellent bone structure. Vitamin A also plays an important role in the development of the sex characteristics. Calves fed butter substitutes sicken and die before reaching maturity.18
The X factor, discovered by Dr. Weston Price, is also essential for optimum growth. It is only present in butterfat from cows on green pasture.19 Cholesterol found in butterfat plays an important role in the development of the brain and nervous system.20 Mother's milk is high in cholesterol and contains over 50 percent of its calories as butterfat. Low fat diets have been linked to failure to thrive in children21--yet low-fat diets are often recommended for youngsters! Children need the many factors in butter and other animal fats for optimal development.
Margarine
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Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then the oils are steam cleaned, a process that removes all the vitamins and anti-oxidants, but of course, the solvents and the pesticides remain. These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. You may be comforted to know that manufacturers are not allowed to add a synthetic color to margarine. So they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.
Problems with Hydrogenated Oils
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Many, many diseases have been associated with the consumption of trans fatty acids, such as heart disease, cancer, digestive disorders and degeneration of joints and tendons (which is why we have so many hip replacements today). Trans fats are associated with auto-immune disease, skin problems, growth problems in children and learning disabilities. The only reason that we are eating this stuff is because we have been told that the competing fats and oils--butter, lard, tallow and suet, coconut oil and palm oil--are bad for us and cause heart disease. This message is nothing but industry propaganda to get us to buy substitutes.
The Brochure Overview
Keep scrolling down and that gives the best over view. In particular...
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What's Wrong With "Politically Correct" Nutrition?
"Avoid saturated fats"
Saturated fats play many important roles in the body. They provide integrity to the cell membrane, enhance the body's use of essential fatty acids, enhance the immune system, protect the liver and contribute to strong bones. Saturated fats do not cause heart disease. In fact, saturated fats are the preferred food for the heart. Your body makes saturated fats out of carbohydrates.
"Limit cholesterol"
Dietary cholesterol contributes to the strength of the intestinal wall and helps babies and children develop a healthy brain and nervous system. Foods that contain cholesterol also provide many other important nutrients. Only oxidized cholesterol, found in powdered milk and eggs, contributes to heart disease. Powdered milk is added to 1% and 2% milk.
"Use more polyunsaturated oils"
Polyunsaturates in more than small amounts contribute to cancer, heart disease, autoimmune diseases, learning disabilities, intestinal problems and premature aging. Large amounts of polyunsaturated fats are new to the human diet, due to the modern use of commercial liquid vegetable oils.
"Avoid red meat"
Red meat is a rich source of nutrients that protect the heart and nervous system including vitamins B12 and B6, zinc, phosphorus, carnitine and Coenzyme Q10.
"Cut back on eggs"
Eggs are nature's perfect food, providing excellent protein, the gamut of nutrients and important fatty acids that contribute to the health of the brain and nervous system. Americans had less heart disease when they ate more eggs. Egg substitutes cause rapid death in test animals.
"Eat lean meat and drink lowfat milk"
Lean meat and lowfat milk lack fat soluble vitamins needed to assimilate protein and minerals in meat and milk. Consumption of low-fat foods can lead to depletion of vitamin A and D reserves.
"Limit fat consumption to 30% of calories"
30% calories as fat is too low for most people, leading to low blood sugar and fatigue. Traditional diets contained 40% to 80% of calories as healthy fats, mostly of animal origin.(I myslef am still able to lose on 30% fat cals. That is when I am not overetaing or eating junk food. As far as 40-80 I belive it is true but we also need to take into consideration the people from 100 years ago were also doing alot more physical work. ~ Jasmine)
"Eat 6-11 servings of grains per day"
Most grain products are made from white flour, which is devoid of nutrients. Additives in white flour can cause vitamin deficiencies. Whole grain products can cause mineral deficiencies and intestinal problems unless properly prepared.
"Restrict salt"
Salt is crucial to digestion and assimilation. Salt is also necessary for the development and functioning of the nervous system.
"At least 5 servings of fruits and vegetables per day"
Fruits and vegetables receive an average of 10 applications of pesticides, from seed to storage. Consumers should seek out organic produce. Quality counts!
"Eat more soy foods"
Modern soy foods block mineral absorption, inhibit protein digestion, depress thyroid function and contain potent carcinogens.
Anyhow lots of good info on that site. Basically what I am trying to do is get back to food the way it was originally and trying to avoid as much processing and additves as possible.
Does anyone eat wild caught salmon? All I see at the store is farmed salmon and it is expensive online!
