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Dear friend
I hope this note finds you well.
Quotes for your life:
"Life is no brief candle to me. It is a sort of splendid torch which I have got hold of for the moment, and I want to make it burn as brightly as possible before handing it on to future generations."
George Bernard Shaw
"Life is not easy for any of us. But what of that? We must have perseverance and above all confidence in ourselves. We must believe that we are gifted for something and that this thing must be attained."
Marie Curie
The Dangers of Hydrogenated Oils/Fats
We all grew up with margarine and vegetable shortening in the household kitchen. I remember my mother's big tub of Crisco, kept unrefrigerated in the cupboard; it seemed to last for years! Margarine was used as a less expensive substitute for butter in our household. Real butter was reserved for "special occasions". Later, margarine was touted as a way to keep down cholesterol levels. What a product! Cheap, spreadable, and long shelf life .
Crisco made their first shortening through hydrogenation in 1911 ( What Not to Eat, Ron Lagerquist and Tom McGregor ). In the 1930s scientists at Dupont used the hydrogenation process to create margarine . Since then these hydrogenated products have infiltrated a large portion of our food. According to Tim O'Shea, DC "... genetically modified hydrogenated soybean oil (is) now present in over 60 percent of food items on the shelves of American supermarkets." ( Dr. Tim O'Shea )
Hydrogenation of oils is achieved by bubbling hydrogen through the oil in the presence of a metal catalyst, such as nickel, platinum, aluminum, at 248 to 410 degrees Fahrenheit ( Fats that Heal, Fats that Kill, Udo Erasmus ). Remnants of these metals stay in the finished product and are consumed. This can lead to an increased load of heavy metals in the body .
All of the natural enzymes in the oil are destroyed, making for an almost unlimited shelf life . Eating hydrogenated oils is very similar to eating plastic. In addition, the high temperature and hydrogenation mutates the molecules' configuration and it thus becomes a trans (formed)-fatty acid. "A very slight change -- the rotation of the molecule around a double bond -- twists a fatty acid from its natural cis-configuration into an unnatural trans-configuration, creating a trans-fatty acid." (Fats that Heal, Fats that Kill, Udo Erasmus) This changes the fatty acids properties and the way they affect our bodies. The body does not recognize that these molecules are mutated and uses them as if they were normal essential fatty acids.
However, the trans-fatty acid cannot perform the function of the essential fatty acid. This causes a short circuit in the electrical flow that controls the heartbeat, nerve functions, cell division and mental balance. They create free radicals that are linked to cancer and they increase the blood cholesterol levels . Because of this, and the metal ( nickel, aluminum) remnants, hydrogenated oils are a major contributor to cancer, heart disease, immune system dysfunction, osteoporosis, depression, chronic fatigue, Alzheimers, and neurological diseases . It has been estimated that over 200 million have died prematurely because of the trans-fatty acids in oils ( What Not to Eat, Ron Lagerquist and Tom McGregor) .
Some examples of where you find hydrogenated oils are baked products (breads, cakes, muffins, etc.), salad dressings, soups, potato chips, mayonnaise, cheese spreads, peanut butter, cake and biscuit mixes. Raisins are sometimes coated with it. You will find them in most processed foods.
Herbert Dutton, one of the oldest oil chemists in North America said: "If the hydrogenation process were discovered today, it probably could not be adopted by the oil industry." ( Fat that Heal, Fats that Kill, Udo Eramus) It is clear that we should avoid hydrogenated oil whenever possible.
Develop a strategy of shopping and cooking that is not based on processed foods. Read labels on all products before you buy (bring your magnifying glass to the grocery if you need to). Be sure to check your bread labels, or bake your own. Use less carbohydrates and use more vegetables and protein in your diet. When cooking or baking with fats and oils use only butter and cold pressed extra virgin olive oil . It is also recommended not to cook with oils at high temperature. The best choice for frying is butter as it contains little essential fatty acids that would be transformed by the heat of frying.
Candida Supplements of the Month
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- A Thorne innovation, SF722 containing undecelenic acid in a base of olive oil, aids in the establishment of a healthy gut flora, and has been one of our best selling products for over a decade. It may be useful for individuals with intestinal overgrowth of Candida. Sensitivity to Candida can cause a myriad of symptoms such as chronic fatigue, allergies, hives, rashes, irritability, brain fog, depression, mood swings, itching.
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- German Homeopathic Antifungal Medicine by Sanum for symptoms associated with Candida Albicans and other fungal/yeast infections. European health practitioners report that this remedy may be useful in intestinal overgrowth of Candida, mycosis, resistant skin infections of mouth, stomatitis, gingivitis, urogenital mycosis, vaginal yeast infections, prostatic hypertophy, gall bladder problems, colitis of fungal origin, allergies.
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For a more comprehensive approach to the problem of candida overgrowth check Dr. Z's Clinical Pearls
Our on-line Self Evaluation is geared towards giving you a basic starting point in order to make some intelligent changes in diet and improve some basic human functions such as digestion and blood sugar control.
- It is my clinical experience that this approach is always useful.
- This does not mean that it will or can solve all your problems.
- However, the majority of my local and on-line clients experience dramatic improvements in their health, when they address
DDHC - Diet, Digestion, Hypoglycemia/Blood Sugar, Candida
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