Not
“Are you fat?”, but “Do you get enough fat?”
Likely not if you believe the “dangers of fat and cholesterol” myth
that’s going around, claiming that eating animal fat causes strokes and heart
attacks. It just isn’t true. Apparently just the opposite is true.
Harvard Medical School study results published in JAMA reported there is no
factual basis supporting the claim that a diet high in animal fats contributes
to heart attacks, strokes or high cholesterol. During this study those who ate
low-fat diets had a higher incidence of heart attack and strokes
than those who were on moderate to high fat diets.
This makes sense, having learned that
“100% of all heart attacks are caused
by acidosis of the left ventricle” (another HMS study). Lean meat is acid,
but fat isn’t. Eating meat with its natural complement of fat helps neutralize
the acidity. Fat is more filling, so we eat less fatty meat than lean meat. Less
acid equals reducing risk of heart attack.
This myth also causes serious harm by diverting people to harmful oils,
especially “Canola oil.” There is no such thing as a “canola” - it comes from
rape seeds, known for high toxicity. A source claims that “Canola oil is 100
times more toxic than soybean oil.” A Canadian process genetically alters
rape seeds, supposedly somehow magically eliminating toxicity. (Can-ola=“Canadian
Oil”.) We cannot confirm this, since the FDA decided that testing Canola oil
was unnecessary. Some say this decision followed a large “donation” from the
Canadian government to our FDA. I’m not big on conspiracy theories, but why
would the Canadian government want to give money to our FDA?
Toxicity aside, one thing certain about Canola oil is that its adhesive
characteristics causes blood cells to clump together, making it impossible for
normal blood flow into tiny little capillaries, like in the eyes. (It has
wonderful lubricating properties because it sticks to everything.) Canola
may result in irreversible blindness and other adverse conditions that occur
when blood cannot properly distribute throughout the body.
When I
asked Dr. Regan Golob about Canola, he replied: “I don't consider CANOLA an
(edible) oil. It is a lubricant. It is zero fat and has an acid pH.”
Since consuming fats is essential to good health, the question is “what oils CAN
I use?” This is what we do:
1.
We go out of our way to find a butcher who leaves the fat on meat cuts.
Not only do we feel better when we eat it, but it tastes better and is more
fulfilling.
2.
We use cold pressed, extra virgin olive oil whenever we add oil to salads
or other foods. We do not cook with olive oil.
3.
For cooking and for spreading we use organic, expeller-extracted coconut
oil. Coconut oil is reputed to be the healthiest oil on earth. As a bonus, it
has a long shelf life. It can be used for cooking with less adversity than most
oils. It is delicious when spread on a rye cracker or slice of sprouted bread in
place of butter.
Even the good fats and oils become harmful if they go rancid. High heat
accelerates this conversion. Nut and seed oils can handle short-term heat, like
in a wok, but even they cannot handle deep frying. Rancid oils create a need in
the body for higher cholesterol and cause a decrease in natural hormone
production.
In order to be healthy we must consume moderate amounts of good fats and little
or no bad fats. So read those labels! Ask restaurants what kind of oil
they cook with and serve with salads. Just say “No” to French fries. Find a
butcher that will leave fat on meats. Use all the olive oil and coconut oil you
want, but be very careful what other oils find their way into your body.
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