Here isoneforyou: (poly)unsaturated fats turn rancid quickly and are reason leftovers taste stale in only a few hours. Saturated fats on the other hand can sit around for a year and shows no rancidity. Various studies suggest that unsaturated fats are essential for cancer progression and saturated fats donot promote tumor growth. http://raypeat.com/articles/
In the 1920s, German Researcher showed that mice on a fat – free diet were practically free of cancer. Since then, many studies have demonstrated a very close association between consumption of unsaturated oils and the incidence of cancer. The addition of saturated fats to toxic oils — protects the heart .
Recently it has been documented cardiac necrosis caused by unsaturated fats ( linoleic acid, in particular ) could be prevented by coconut oil and cocoa butter. Since the 1930s, it has been clearly established that suppression of the thyroid raises serum cholesterol levels ( while increasing mortality from infections, cancer, and heart disease.
When you restore the thyroid function it brings cholesterol back to normal. In this situation, however, thyroid isn’t suppressing the synthesis of cholesterol. But rather producing its use to form hormones and bile salts. When the thyroid is functioning properly, the amount of cholesterol in the blood entering the ovary (in women) governs the amount of progesterone being produce by the ovary.
Progesterone and its precursor pregnenoline have a generalized protective function: anti oxidant, anti spasm, anti clot, anti cancer, pro memory, pro myelination pro attention effect etc. Any interference with the formation of cholesterol will interfere with all of these important protective functions.
Remember: offsets in progesterone – estrogen balance is also reason for
the majority of cancer cases — even in men – as we age and we turn more estrogenic.
As far as evidence goes, it suggest that coconut oil added regularly to a balance diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. Coconut eating cultures in the tropics have consistently lower cholesterol levels in the 160s compared to those people in the United States.
Generally stated — often is that the Omega 3 Fish oils – are marketed to be healthy for ones heart. However, according to some studies this may be altered to. Omega 3s can turn rancid quite quickly with some experts stating they are polyunsaturated fat and could have adverse effects on your health (reason why I prefer plant based omega 3 sources. )
Protein in vegetables are extremely critical as well: One 4-ounce sweet potato provides nearly 2 grams of protein. This amount of cooked sweet potato offers a minimal 110 calories and approximately 7 percent of the caloric content comes from protein. The remaining calories come from carbohydrates, with a trace amount of fat. Between 10 and 35 percent of your total calories need to come from protein. As an example, if you usually stick to a 2,200-calorie diet, you need 55 to 192 grams of daily protein, depending on your activity level and caloric needs.
Another critically important role is methylation, a chemical process in which methyl groups are transferred from one molecule to another. Many essential chemical events in the body are made possible by methylation, for example, genes can be switched on and turned off in this way. This is particularly important in cancer prevention since one of the genes can be switched on and off is the tumor suppressor gene, p53. Another way that methylation helps prevent cancer is by attaching methyl groups to toxic substances to make them less toxic and encourage their elimination from the body.
Methylation is important to cardiovascular health. Methylation changes a potentially dangerous molecule called homocysteine into other, benign substances. Homocysteine can damage blood vessel walls greatly increasing the progression of atherosclerosis, high homocysteine levels are associated with a significantly increased risk for heart attack and stroke. Eating foods rich in vitamin B6, like the potatoes can help keep homocysteine levels low. In addition, diets high in vitamin B6 — rich foods are associated with overall lower rates of heart disease, even when homocysteine levels are normal, most likely because of all the other beneficial activities of this energetic B vitamin.
Enzymes are substances that make life possible:
They are required for every chemical reaction the body –and without the life force -vitamins, minerals and hormones wont synthesize. Enzymatic activity is critical to energy …when it gets to the point you cant make enzymes your life ends. Keep in mind when food is boiled at 212 degrees all enzymes are destroyed.
Therefore, when you eat cooked enzyme free food this forces the body to make the enzymes needed for digestion. Enzyme depletion is believed to be the cause of all degenerative disease. To begin with if the body is over burden to compete for enzymes certain critical organs and tissues are being starved to death.
Human beings have the lowest levels of starch digesting enzymes in their blood of any living creatures. We also have the highest levels of these enzymes in our urine. Meaning enzymes by humans are being used up faster. Also we know decreased enzyme levels are found in numerous ailments.
The person may feel nausea, vomiting and dizziness. What is happening is that the enzymes are working to change the unhealthy structure of the body. The enzymes attack pathological tissues and break down undigested and unprocessed substances and they get tossed out by the bowels, through vomiting or via the skin.
Although most nutritionist claim that enzymes in food are destroyed in the stomach, they often overlook two important facts.
First of all, when we eat food acid secretion is minimal for at least thirty minutes. AS food goes down the esophagus, it drops into the top portion of the stomach. This is called the cardiac section, since its closer to the heart. The rest of the stomach remains flat and closed while the cardiac section opens up to accommodate the food.
During the time the food sits in the upper section, little acid or enzymes are secreted by the body. The enzymes in the food itself go about digesting the food. The more of this self digesting that occurs, the less work the body has to do later. When this 30 to 45 minutes period is over, the bottom section of the stomach opens up and the body starts secreting acid and enzymes.
Even at this point, the food enzymes are not activated until the acid levels become prohibitive. You see, food enzymes can tolerate chemical environments many times more acid than neutral. That said, enzymes are used up faster during certain illnesses, also during extremely hot or cold weather and during strenuous exercise.
Furthermore, as we pass our prime the amount of enzymes in our bodies and excreted in our sweat and urine continues to decline until we die. In fact…. low enzyme levels are associated with old age and chronic disease. So far there’s not enough hard evidence on whether taking additional enzymes will extend life span.
However, what is know … is that laboratory rats eating some raw foods live three years compared to enzyme-less chow diet rats whom live two years on average ( 30% reduction in lifespan.) So if that held true for humans ….people could extend their life spans by 20 years or more years — just by increasing proper enzyme levels.
Laura Klein gets the skinny on from certified holistic nutritionist Rose Cole on how to use enzymes to lose the last 10-20 pounds, and stop being tired. Watch as Rose shows Laura how digestive enzymes work by breaking down oatmeal right before your eyes. To learn more about digestive enzymes or for information on Rose’s 10 Week Transformation course got to www.RosesCourse.com. http://www.organicauthority.com/oatv/food-talk/digestive-enzymes.html
