Blog - Health & Fitness

What if I told you that there is a widely accepted theory that guides government policy and affects your life in many ways, but there has been evidence for quite some time that this theory is inherently wrong? But the government just keeps brainwashing people, and it has a serious effect on the already impaired health of the average individual… You’d probably think that they are trying to get rid of you. That’s what it really looks like.

The National Diet and Nutrition Survey finds out that people in the UK are eating less saturated fat than they were 10 years ago, and yet they are more obese. Doesn’t that hint at anything at all?? Researchers examine data from 21 different studies from across the world involving over 350,000 subjects, and there isn’t a shred of evidence that saturated fat is associated with an increase in the risk of either coronary heart disease or cardiovascular disease. And still it is the red section on food labels.

Avoiding saturated fat has been the cornerstone of “official” dietary advice for years, based on the assumptions that it increases the risk for heart disease, (not true), that it raises cholesterol (sometimes true but fairly irrelevant) and that cholesterol in turn is a solid marker for the risk of heart disease (very far from true).

Meanwhile this misinformation has guided our food choices for decades. The food companies jumped on it, pushing margarine as a substitute for butter, and “healthy” oils like soybean, sunflower, and corn oil as replacements for saturated fat. We now know that this has contributed to the massive imbalance between omega-6’s and omega-3’s in the diet, which in turn contributed mightily to the epidemic of inflammation we’re now seeing. And there is a great deal of evidence that inflammation is a far more serious risk factor for heart disease than cholesterol ever was.

Another reason mainstream advice on saturated fats is misguided is that not all sat fats are the same. The chemical structure of medium-chain triglycerides (MCTs) is shorter in length than other fats, and they’re found in coconut oil and palm kernel oil. MCTs are burned as fuel much more readily than other kinds of fats, which means they’re less likely to join fat stores.

Also confirmed by research is that, when saturated fats are replaced with carbohydrates, the result may be an increase in blood triglycerides and a decrease in HDL (i.e., “good) cholesterol. The combination of high triglycerides with low HDL levels creates a so-called “perfect storm” for heart disease.

However, this doesn’t mean that it’s fine to start your day with a hefty serving of microwaved bacon. Yes, there was a study that found no association between heart disease and the consumption of red meat. However, the study also found that eating processed meats increased the risk of heart disease by 42 percent. And that’s because processed meats also raise the level of blood triglycerides.

The bottom line is – saturated fats have an essential place in your diet, as long as you don’t couple them with high amounts of carbs. What matters most is where are these fats coming from - e.g. non-processed and organic meat, eggs and dairy. Knowledge is power. And it will help you to survive this government’s murder campaign.

Study showed that an out-of-balance diet that’s high in omega-6 fatty acids disrupts the balance of pro- and anti-inflammatory agents in the body, promoting chronic inflammation and elevating the risk of health problem such as asthma, allergies, diabetes and arthritis. The worst one of them is arachidonic acid which is readily converted to inflammatory compounds and excess levels has even been associated with reduced anti-inflammatory effects of omega-3 fatty acids.

Here is a list of much healthier alternatives:

Coconut oil has incredible health properties. It fights viruses and boosts the immune system, helps burn body fat, is easy to digest, and is perfect for high-heat cooking. Although coconut contains saturated fat, it helps lower cholesterol. So use it guilt-free and enjoy its benefits all the while.

Grapeseed oil – although it contains omega-6 fats, they do not have the unhealthy ramifications of hydrogenated oils. Instead, grapeseed oil is heroic in its ability to withstand high-heat cooking. Use it for baking or sautéing; it has a light flavor.

Olive oil contains omega-9 fats and oleic acid. Oleic acid helps your body absorb the omega-3s found in fish oil and flaxseeds. They sensitize your cells to insulin, making it easier for sugar to get into your cells, and for you to burn fat. The best way to use olive oil is by splashing it over salads or steamed vegetables.  If you like to cook with olive oil, use low to medium heat to ensure the delicate fatty acids don’t degrade. Also under high heat the antioxidants in olive oil are replaced by free radicals and other dangerous molecules.

Butter from grass-fed cows – rich in CLA, which has strong anticancer properties. CLA also helps the body naturally pack on muscle and is a very metabolically active fat, preventing weight gain. Once you use conventional butter from grain-fed cows, these benefits disappear.

To summarize, cook with coconut oil, grapeseed oil, and butter from grass-fed cows for high heat, and olive oil for gentle heat. Avoid ingesting safflower, corn, sunflower, soybean and cottonseed oils – they  are poor quality oils with high amounts of pro-inflammatory omega-6 fats.  Canola oil is another oil to avoid. Commonly it is genetically modified, goes rancid when heated, and creates a vitamin E deficiency when ingested. Make these changes today, and it will pay you off with better health and physique!

Cocoa contains a class of antioxidants called flavonoids, which are also found in teas and red wine. Flavonoids may not only have a direct antioxidant effect, but they may also have a sparing effect on other antioxidants such as vitamins C and E. Cocoa has been used since ancient times as a medicinal remedy for preventing chronic diseases. Cocoa does have some pharmacological properties, such as the ability to increase a substance in the blood called nitric oxide, and it also makes blood cells less sticky. That means blood cells are less likely to adhere to the lining of your arteries, hence preventing cardiovascular disease. Nitric oxide causes blood vessels to expand and allows for an increased supply of oxygen-rich blood in the body - a process called vasodilation.

Fish oil is a source of eicosapentaenoic acic (EPA) and docosahexaenoic (DPA) acid, more commonly known as Omega-3 fatty acids. It might just be the current teacher’s pet of the supplement world. Benefits include reduced inflammation to help muscles recover after workouts, lower blood pressure, improved mood, memory and concentration, anticancerogenic properties and more. Other physique benefits include increased blood flow (the “pump”), storing more glycogen in muscle tissue, reducing the catabolic stress hormone cortisol, boosting strength and fat-burning. All of this is supported by recent research. Plenty of articles on Omega-3 benefits can be found on http://www.dhaomega3.org if you would like to research it in depth.

For somebody who’s trying to get in shape and improve quality of life, and is training regularly, I would recommend taking 2 grams of fish oil 3-4 times per day. Take it with breakfast, last meal of the day, and also with pre- and post-workout meals due to fish oil’s nitric oxide boosting and cortisol reducing capabilities. Also it’s a great idea to take 3 grams of fish oil when having a cheat meal to decrease oxidative stress from high amount of saturated fat. As for cocoa, it adds great flavor to porridge oats, so I take it at breakfast, and also I add 10 grams to protein shakes (preferably chocolate flavored).