Fatty Acids Quotes

Stolen oranges also have Vitamin C. Likewise, a stolen salmon, too, has omega-3 fatty acids.

Carbohydrates trigger insulin release from the pancreas, causing growth of visceral fat; visceral fat causes insulin resistance and inflammation. High blood sugars, triglycerides, and fatty acids damage the pancreas. After years of overwork, the pancreas succumbs to the thrashing it has taken from glucotoxicity, lipotoxicity, and inflammation, essentially “burning out,” leaving a deficiency of insulin and an increase in blood glucose—diabetes.

Cal: "I'm really sorry, Professor, but how do you explain these ? Swiss Cake Rolls. That doesn't rhyme; it's not cute; it's not childlike. And this is one of our most-respected snack foods, is it not? How is that, Professor? Hmmm?" Eliot: "Well, isn't it obvious? We trust the Swiss for their ability to engineer things, to build with precision." Cal: "We do?" Eliot: "Do I even have to mention Swiss watches? Swiss Army knives? Swiss cheese? If anyone can build a non-threatening, non-lethal snack cake, it's the Swiss. They're neutral, we can trust them not to attack us with trans-fatty acids and sugar. I think you would feel differently if they were German Cake Rolls. North Korean Cake Rolls. I bet you wouldn't eat them." Cal: "I bet I would.

Courage It is in the small things we see it. The child's first step, as awesome as an earthquake. The first time you rode a bike, wallowing up the sidewalk. The first spanking when your heart went on a journey all alone. When they called you crybaby or poor or fatty or crazy and made you into an alien, you drank their acid and concealed it. Later, if you faced the death of bombs and bullets you did not do it with a banner, you did it with only a hat to cover your heart. You did not fondle the weakness inside you though it was there. Your courage was a small coal that you kept swallowing. If your buddy saved you and died himself in so doing, then his courage was not courage, it was love; love as simple as shaving soap.

Cats are true carnivores. While you may choose a vegetarian lifestyle, don't assume it's healthier for your cat also. Cats aren't able to convert beta-carotene into vitamin A the way we can. They must get vitamin A from animal tissue (called preformed A). Cats are also unable to convert linoleic acid (an essential fatty acid) to arachidonic acid the way dogs can so they must get preformed arachidonic acid from its only source—animal tissue.

Eating sugar in excess of what can be immediately burned causes it to be stored in the liver in the form of glucose (glycogen). Since the liver’s capacity is limited, a daily intake of refined sugar soon causes the liver to exceed its ability to store sugar, and the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored as fat in the most inactive areas: the belly, the buttocks, the breasts, and the thighs.

The skin is an integral part of the body and depends upon the general system for its supply of food and to carry away its waste. Skin health depends primarily upon the general health of the body. All attempts to deal with the skin as an independent entity, without due regard to its reliance upon the general system, must of necessity result in failure. The skin is nourished by the blood and there is no other source from which it can draw sustenance. "Skin foods" are all frauds. These are composed chiefly of grease. No fat can be assimilated by the skin or other tissues of the body until it has first been broken down into its constituent fatty acids in the process of digestion. Even were this not true, the skin contains very little fat and these "skin foods" would still not constitute proper nourishment for it. Blood is the only skin food.

The biggest game changer here is eating foods that boost the efficiency of your mitochondria so they can make more energy and your body has the raw goods it needs to manufacture all the proteins, hormones, and fatty acids they require to function.

IN 1953, STANLEY Miller, a graduate student at the University of Chicago, took two flasks—one containing a little water to represent a primeval ocean, the other holding a mixture of methane, ammonia, and hydrogen sulphide gases to represent Earth’s early atmosphere—connected them with rubber tubes, and introduced some electrical sparks as a stand-in for lightning. After a few days, the water in the flasks had turned green and yellow in a hearty broth of amino acids, fatty acids, sugars, and other organic compounds. “If God didn’t do it this way,” observed Miller’s delighted supervisor, the Nobel laureate Harold Urey, “He missed a good bet.

Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.

Even though a strict reading of a Paleolithic diet would include cannibalism, it is a practice that I have to discourage. Modern people have a much higher ratio of omega-6 to omega-3 fatty acids due to their grain-based diets; carry a wide variety of chronic infections; have destroyed their liver with excessive consumption of alcohol and fructose; and contain many environmental toxins. That said, if one were to incorporate cannibalism into ‘eating paleo,’ it would be healthiest to eat people who strictly adhered to the guidelines in this book.

important discovery that hydrogenating an oil does not just produce trans fats; it removes four naturally occurring fatty acids from the oil and replaces them with some fifty unnatural ones.

[from an entry by her daughter Camille] ...research published fifteen years ago in the New England Journal of Medicine: eggs from chickens that ranged freely on grass have about half the cholesterol of factory-farmed eggs, and it's mostly HDL, the cholesterol that's good for you. They also have more vitamin E, beta-carotene and omega-3 fatty acids than their cooped-up counterparts.

of high-quality polyunsaturated fatty acids. They are very filling, and consuming these products will usually reduce your sugar cravings, simply because you won’t be hungry anymore! Finally, fish

Not only does a developing brain need plenty of calories; a lot of those calories should come from fats, particularly the polyunsaturated omaga-3 fatty acid docosahexanoic acid, better known as DHA. Fats

Insulin tells the body to stop burning its fat stores and instead absorb some of the fatty acids and glucose in the blood and turn them into more body fat…but that’s not what causes you to get fatter over time—overeating does. •

Stress promotes the release of free fatty acids from storage and into the bloodstream. Polyunsaturated free fatty acids (from a diet high in PUFAs) damage thyroid function and promote chronic stress. Stressful thinking and emotion powerfully promote biochemical stress and free fatty acid release. It's easy to demonstrate. Start thinking about something worrying and watch what happens. You can feel the adrenaline rising, and guess what that means! It means increasing exposure to free fatty acids.

Margarine’s Fatty Acids Raise Concern,” read the Associated Press headline in 1990. These findings came as a shock to everyone, especially the major health groups, which had been recommending margarine as a healthier alternative to butter for decades.

There are distinct health benefits to choosing farm fresh eggs over store bought too. The fresh eggs have as much as a third less of the bad cholesterol than store bought. They are lower in saturated fats and had more vitamin A and E and contained more beta carotene and omega-3 fatty acids.

Donkey milk abounds with vitamin C, proteins, and fatty acids, conferring a multitude of antiaging benefits for your skin. Cleopatra was known to bathe in donkey milk to maintain her renowned beauty and youthfulness, so if it’s good enough for the Queen of the Nile, isn’t it good enough for you?

The cure should not be worse than the disease,” wrote the editors, echoing the medical dictum, “First, do no harm.” Perhaps reducing fat in the diet might lead to some unintended consequence, such as a lack of “essential” fatty acids in the diet (these are fats that the body itself cannot make).

Because the insulin level in the bloodstream is determined primarily by the carbohydrates that are consumed—their quantity and quality, as I’ll discuss—it’s those carbohydrates that ultimately determine how much fat we accumulate. Here’s the chain of events: 1.  You think about eating a meal containing carbohydrates. 2. You begin secreting insulin. 3. The insulin signals the fat cells to shut down the release of fatty acids (by inhibiting HSL) and take up more fatty acids (via LPL) from the circulation. 4. You start to get hungry, or hungrier. 5. You begin eating. 6. You secrete more insulin. 7. The carbohydrates are digested and enter the circulation as glucose, causing blood sugar levels to rise.§ 8. You secrete still more insulin. 9. Fat from the diet is stored as triglycerides in the fat cells, as are some of the carbohydrates that are converted into fat in the liver. 10.  The fat cells get fatter, and so do you. 11.  The fat stays in the fat cells until the insulin level drops. If

1. Eating fewer calories while maintaining optimal levels of all essential nutrients—CRON. 2. Eating and supplementing with generous amounts of broad- spectrum antioxidants. 3. Eating low glycemic impact foods and minimizing sugar. 4. Eating high quality foundational and fuel fats and supplementing with antioxidant essential fatty acids.

These visceral (belly) fat cells behave differently than fat elsewhere in the body in two important ways.25 First, they are several times more sensitive to hormones and thus tend to be more metabolically active, which means they are capable of storing and releasing fat more rapidly than fat cells in other parts of the body. Second, when visceral cells release fatty acids (something fat cells do all the time), they dump the molecules almost straight into the liver, where the fat accumulates and eventually impairs the liver’s ability to regulate the release of glucose into the blood. An excess of belly fat (a paunch) is therefore a much greater risk factor for metabolic disease than a high BMI.

did you know pistachios are naturally flammable? It’s because of their high fat content. Normally pistachios are stored under fairly rigid conditions of humidity, temperature, and pressure, but should those conditions be altered, the pistachio’s fat-cleaving enzymes produce free fatty acids that are broken down when the seed takes in oxygen and sheds carbon dioxide. Result? Fire.

But fear not, there does appear to be one dietary item that can mitigate the damage that sugar does to the brain and promote the biochemistry and the processes that can predispose us to happiness. And perhaps not surprisingly its presence in the diet correlates positively with tryptophan and negatively with sugar. What is this magic chemical? It’s omega-3 fatty acids, of all things.

You don’t have to step on a body to carry the smells of death with you on your shoes. For reasons we have just seen, the soil around a corpse is sodden with the liquids of human decay. By analyzing the chemicals in this soil, people like Arpad can tell if a body has been moved from where it decayed. If the unique volatile fatty acids and compounds of human decay aren’t there, the body didn’t decompose there.

Carbohydrates are not required in a healthy human diet. Another way to say this (as proponents of carbohydrate restriction have) is that there is no such thing as an essential carbohydrate. Nutritionists will say that 120 to 130 grams of carbohydrates are required in a healthy diet, but this is because they confuse what the brain and central nervous system will burn for fuel when diets are carbohydrate rich—120 to 130 grams daily—with what we actually have to eat. If there are no carbohydrates in the diet, the brain and central nervous system will run on molecules called “ketones.” These are synthesized in the liver from the fat we eat and from fatty acids, mobilized from the fat tissue because we’re not eating carbohydrates and insulin levels are low, and even from some amino acids. With no carbohydrates in the diet, ketones will provide roughly three-quarters of the energy that our brains use. And this is why severely carbohydrate-restricted diets are known as “ketogenic” diets. The rest of the energy required will come from glycerol, which is also being released from the fat tissue when the triglycerides are broken down into their component parts, and from glucose synthesized in the liver from the amino acids in protein. Because a diet that doesn’t include fattening carbohydrates will still include plenty of fat and protein, there will be no shortage of fuel for the brain.

the following supplements are recommended specifically for MS. They’ll help reduce pain and protect your myelin sheath as you heal from EBV: EPA & DHA (eicosapentaenoic acid and docosahexaenoic acid): omega-3 fats to help protect and fortify the myelin nerve sheath. Be sure to buy a plant-based (not fish-based) version. L-glutamine: amino acid that removes toxins such as MSG from the brain and protects neurons. Lion’s mane: medicinal mushroom that helps protect the myelin sheath and support neuron function. ALA (alpha lipoic acid): helps repair damaged neurons and neurotransmitters. Also helps mend the myelin nerve sheath. Monolaurin: fatty acid that kills virus cells, bacteria cells, and other bad microbes (e.g., mold) in the brain. Curcumin: component of turmeric that reduces inflammation of the central nervous system and relieves pain. Barley grass juice extract powder: contains micronutrients that feed the central nervous system. Also helps feed brain tissue, neurons, and the myelin nerve sheath.

The saturated fats in dairy appear to be healthier than those in red meat.34 Shorter chain saturated fatty acids, such as the kind found in coconut, are metabolized quickly and don’t stick around long enough to cause much trouble. And to make matters even more complicated, the amount and type of carbohydrate in the diet influences how dietary fat affects blood lipids, with saturated fat and processed carbohydrate being an especially dangerous combination.35 So without bread, butter may be relatively benign.

There’s no getting around the fact that alcohol is very damaging to your system. The majority of alcohol consumed is metabolized by the liver. The rest of your body’s functions can become greatly impaired while the majority of your energy is focused on helping the liver process the alcohol. This in turn causes free radicals, free fatty acids, and LDL (bad cholesterol) numbers to soar. Insulin resistance, liver inflammation, and accelerated aging are some of the many side effects that occur with consistent abuse.

You can cruise the world's millions of omega-3 Web sites without encountering any reflections about where these prized fatty acids are coming from and at what social or environmental cost. For some people, what goes into their bodies has become an overriding obsession. Perhaps we are witnessing a successor to the Me Generation--namely, the Don't Care About the Rest of the World as Long as I Have a Spa and Some Omega-3 Fatty Acids Generation. Let's call it the Omega-3 Generation for short. Or is that thought just too depressing?

If blood-sugar levels increase—say, after a meal containing carbohydrates—then more glucose is transported into the fat cells, which increases the use of this glucose for fuel, and so increases the production of glycerol phosphate. This is turn increases the conversion of fatty acids into triglycerides, so that they’re unable to escape into the bloodstream at a time when they’re not needed. Thus, elevating blood sugar serves to decrease the concentration of fatty acids in the blood, and to increase the accumulated fat in the fat cells.

A high intake of omega-3 fatty acids has also been linked with improved semen quality and reproductive hormone levels in men,III as well as a reduced risk of ovulatory problems and improved fertility in women. The potential hitch is that some sources of fish and seafood are high in mercury, which is a concern for the fetus’s developing brain in utero. To avoid mercury in seafood, put king mackerel, marlin, orange roughy, shark, swordfish, and tilefish on your no-buy list; stick with wild salmon, sardines, mussels, rainbow trout, and Atlantic mackerel.IV

Calvin,” she said, reverting to her standard scientific tone, “did you know pistachios are naturally flammable? It’s because of their high fat content. Normally pistachios are stored under fairly rigid conditions of humidity, temperature, and pressure, but should those conditions be altered, the pistachio’s fat-cleaving enzymes produce free fatty acids that are broken down when the seed takes in oxygen and sheds carbon dioxide. Result? Fire. I will credit my father for two things: he could conjure a spontaneous combustion whenever he needed a convenient sign from God.” She shook her head.

Benefits of the Master Cleanse Detox Diet and How to Conserve a Healthy Cleansing The Master Detox in 14 days , also referred to as lemonade diet regime, is not new and has been known for decades. It demands drinking only lemonade made from fresh squeezed lemons and normal water, maple syrup, along with cayenne pepper. So there is no strong food during the detoxification course of action. Typically, any lemonade diet regime will last for 10 to 14 times and is known to be very efffective regarding colon cleansing. It's good in dissolving built-up wastes in our intestinal tracts. Besides colon detox, master cleanse diet plan can also be used for rapid weight loss. In 2007, the gifted singer/actress Beyonce Knowles used soda and pop diet pertaining to 14 days and lost Twenty-two lb or 9 kilograms. She made it happen for her part in the video Dreamgirls. As a result, this diet plan received huge advertising attention. Remember that weight loss utilizing master cleanse detox diet is not a long term remedy. After the clean, you should return to a healthy as well as well-balanced diet which consists of plenty of fruits and also fresh vegetables and occasional in included fats as well as sweets. That is how you have a long-lasting and healthful detox. Hence the key to long-term wholesome detoxification is always to focus on receiving plenty of exercise and having a well-balanced eating habits high in fruit and vegetables and low throughout added fatty acids and sugars. Some of the great things about Master Cleanse Detoxification Diet are usually: - Waste food, plague and phlegm that developed and caught up in our digestive tract tracts might be expelled. : Can result in weight loss but should followed healthy way of life after detox otherwise you're sure to gain it back in time.

Myth #3: Fasting Causes Low Blood Sugar Sometimes people worry that blood sugar will fall very low during fasting and they will become shaky and sweaty. Luckily, this does not actually happen. Blood sugar level is tightly monitored by the body, and there are multiple mechanisms to keep it in the proper range. During fasting, our body begins by breaking down glycogen (remember, that’s the glucose in short-term storage) in the liver to provide glucose. This happens every night as you sleep to keep blood sugars normal as you fast overnight. FASTING ALL-STARS AMY BERGER People who engage in fasting for religious or spiritual purposes often report feelings of extreme clear-headedness and physical and emotional well-being. Some even feel a sense of euphoria. They usually attribute this to achieving some kind of spiritual enlightenment, but the truth is much more down-to-earth and scientific than that: it’s the ketones! Ketones are a “superfood” for the brain. When the body and brain are fueled primarily by fatty acids and ketones, respectively, the “brain fog,” mood swings, and emotional instability that are caused by wild fluctuations in blood sugar become a thing of the past and clear thinking is the new normal. If you fast for longer than twenty-four to thirty-six hours, glycogen stores become depleted. The liver now can manufacture new glucose in a process called gluconeogenesis, using the glycerol that’s a by-product of the breakdown of fat. This means that we do not need to eat glucose for our blood glucose levels to remain normal. A related myth is that brain cells can only use glucose for energy. This is incorrect. Human brains, unique amongst animals, can also use ketone bodies—particles that are produced when fat is metabolized—as a fuel source. This allows us to function optimally even when food is not readily available. Ketones provide the majority of the energy we need. Consider the consequences if glucose were absolutely necessary for brain function. After twenty-four hours without food, glucose stored in our bodies in the form of glycogen is depleted. At that point, we’d become blubbering idiots as our brains shut down. In the Paleolithic era, our intellect was our only advantage against wild animals with their sharp claws, sharp fangs, and bulging muscles. Without it, humans would have become extinct long ago. When glucose is not available, the body begins to burn fat and produce ketone bodies, which are able to cross the blood-brain barrier to feed the brain cells. Up to 75 percent of the brain’s energy requirements can be met by ketones. Of course, that means that glucose still provides 25 percent of the brain’s energy requirements. So does this mean that we have to eat for our brains to function?

Whenever possible, avoid animal protein that has been raised with hormones or antibiotics. Europe won’t accept hormone-laden U.S. beef because of the health risks. Look for grass-fed, hormone-free, antibiotic-free organic beef and chicken, which is richer in omega-3 fatty acids and will therefore act to reduce inflammation and help your hormone receptors to function properly. Also, eat organic vegetables, fruits, nuts, seeds, beans, and grains. Pesticides are known to cause hormonal imbalances and some pesticides have been shown to act as “endocrine (hormone) disrupters,” interfering with the body’s natural hormone systems and causing an array of health problems. While the Environmental Protection Agency began looking at this issue in 1999, little change has yet occurred in the marketplace, and women are well served by educating themselves on this important issue. (I’ll discuss this more later in this chapter.)

When blood-sugar (glucose) levels rise, the pancreas secretes insulin in response, which then signals the muscle cells to take up and burn more glucose. Insulin also signals the fat cells to take up fat and hold on to it. Only when the rising tide of blood sugar begins to ebb will insulin levels ebb as well, at which point the fat cells will release their stored fuel into the circulation (in the form of fatty acids); the cells of muscles and organs now burn this fat rather than glucose. Blood sugar is controlled within a healthy range, and fat flows in and out of fat cells as needed. The one biological factor necessary to get fat out of fat cells and have it used for fuel, as Yalow and Berson noted in 1965, is “the negative stimulus of insulin deficiency.” These revelations on the various actions of insulin led Yalow and Berson to call it the most “lipogenic” hormone, meaning fat-forming. And this lipogenic signal has to be turned down, muted significantly, for the fat cells to release their stored fat and the body to use it for fuel.

performance during PMS: Take 250 milligrams of magnesium, 45 milligrams of zinc, 80 milligrams of aspirin (baby aspirin), and 1 gram of omega-3 fatty acids (flaxseed and fish oil) each night for the 7 days before your period starts. Pretraining: Take 5 to 7 grams of branched-chain amino acid supplement (BCAAs) to fight the lack of mojo. These amino acids cross the blood-brain barrier and decrease the estrogen-progesterone effect on central nervous system fatigue. In training: Consume a few more carbohydrates per hour. In this high-hormone phase, aim for about 0.45 gram of carbohydrate per pound of body weight (about 61 grams for a 135-pound woman) per hour. In the low-hormone phase (first 2 weeks of the cycle), you can go a bit lower—about 0.35 gram of carbohydrate per pound of body weight (about 47 grams for a 135-pound woman) per hour. (For reference: 2.2 kilograms = 1 pound.) Post-training: Recovery is critical. Progesterone is extremely catabolic (breaks muscle down) and inhibits recovery. Aim to consume 20 to 25 grams of protein within 30 minutes of finishing your session. Overall you should aim to get 0.9 to 1 gram of protein per pound per day (a 135-pound woman needs about 122 to 135 grams of protein per day; see the Roar Daily Diet Cheat Sheet for Athletes for more information). THE MARTIAL ARTIST WHO BEAT HER BLOAT It may not be nice to fool Mother Nature, but there are definitely times when you need to trick her a little.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

Vitamin D3 boasts a strong safety profile, along with broad and deep evidence that links it to brain, metabolic, cardiovascular, muscle, bone, lung, and immune health. New and emerging research suggests that vitamin D supplements may also slow down our epigenetic/biological aging.29, 30 2. Omega-3 fish oil: Over the last thirty years or so, the typical Western diet has added more and more pro-inflammatory omega-6 polyunsaturated fatty acids versus anti-inflammatory omega-3 PUFAs. Over the same period, we’ve seen an associated rise in chronic inflammatory diseases, including obesity, cardiovascular disease, rheumatoid arthritis, and Alzheimer’s disease. 31 Rich in omega-3s, fish oil is another incredibly versatile nutraceutical tool with multi-pronged benefits from head to toe. By restoring a healthier PUFA ratio, it especially helps your brain and heart. Regular consumption of fatty fish like salmon has been linked to a lower risk of congestive heart failure, coronary heart disease, sudden cardiac death, and stroke.32 In an observational study, omega-3 fish oil supplementation was also associated with a slower biological clock.33 3. Magnesium deficiency affects more than 45 percent of the U.S. population. Supplements can help us maintain brain and cardiovascular health, normal blood pressure, and healthy blood sugar metabolism. They may also reduce inflammation and help activate our vitamin D. 4. Vitamin K1/K2 supports blood clotting, heart/ blood vessel health, and bone health.34 5. Choline supplements with brain bioavailability, such as CDP-Choline, citicoline, or alpha-GPC, can boost your body’s storehouse of the neurotransmitter acetylcholine and possibly support liver and brain function, while protecting it from age-related insults.35 6. Creatine: This one may surprise you, since it’s often associated with serious athletes and fitness buffs. But according to Dr. Lopez, it’s “a bona fide arrow in my longevity nutraceutical quiver for most individuals, and especially older adults.” As a coauthor of a 2017 paper by the International Society for Sports Nutrition, Dr. Lopez, along with contributors, stated that creatine not only enhances recovery, muscle mass, and strength in connection with exercise, but also protects against age-related muscle loss and various forms of brain injury.36 There’s even some evidence that creatine may boost our immune function and fat and carbohydrate metabolism. Generally well tolerated, creatine has a strong safety profile at a daily dose of three to five grams.37 7.

And, even more important for our purposes, these facts are sturdy enough that we can build a sensible diet upon them. Here they are: FACT 1. Populations that eat a so-called Western diet—generally defined as a diet consisting of lots of processed foods and meat, lots of added fat and sugar, lots of refined grains, lots of everything except vegetables, fruits, and whole grains—invariably suffer from high rates of the so-called Western diseases: obesity, type 2 diabetes, cardiovascular disease, and cancer. Virtually all of the obesity and type 2 diabetes, 80 percent of the cardiovascular disease, and more than a third of all cancers can be linked to this diet. Four of the top ten killers in America are chronic diseases linked to this diet. The arguments in nutritional science are not about this well-established link; rather, they are all about identifying the culprit nutrient in the Western diet that might be responsible for chronic diseases. Is it the saturated fat or the refined carbohydrates or the lack of fiber or the transfats or omega-6 fatty acids—or what? The point is that, as eaters (if not as scientists), we know all we need to know to act: This diet, for whatever reason, is the problem. FACT 2. Populations eating a remarkably wide range of traditional diets generally don’t suffer from these chronic diseases. These diets run the gamut from ones very high in fat (the Inuit in Greenland subsist largely on seal blubber) to ones high in carbohydrate (Central American Indians subsist largely on maize and beans) to ones very high in protein (Masai tribesmen in Africa subsist chiefly on cattle blood, meat, and milk), to cite three rather extreme examples. But much the same holds true for more mixed traditional diets. What this suggests is that there is no single ideal human diet but that the human omnivore is exquisitely adapted to a wide range of different foods and a variety of different diets. Except, that is, for one: the relatively new (in evolutionary terms) Western diet that most of us now are eating. What an extraordinary achievement for a civilization: to have developed the one diet that reliably makes its people sick! (While it is true that we generally live longer than people used to, or than people in some traditional cultures do, most of our added years owe to gains in infant mortality and child health, not diet.) There is actually a third, very hopeful fact that flows from these two: People who get off the Western diet see dramatic improvements in their health. We have good research to suggest that the effects of the Western diet can be rolled back, and relatively quickly.

REPROGRAMMING MY BIOCHEMISTRY A common attitude is that taking substances other than food, such as supplements and medications, should be a last resort, something one takes only to address overt problems. Terry and I believe strongly that this is a bad strategy, particularly as one approaches middle age and beyond. Our philosophy is to embrace the unique opportunity we have at this time and place to expand our longevity and human potential. In keeping with this health philosophy, I am very active in reprogramming my biochemistry. Overall, I am quite satisfied with the dozens of blood levels I routinely test. My biochemical profile has steadily improved during the years that I have done this. For boosting antioxidant levels and for general health, I take a comprehensive vitamin-and-mineral combination, alpha lipoic acid, coenzyme Q10, grapeseed extract, resveratrol, bilberry extract, lycopene, silymarin (milk thistle), conjugated linoleic acid, lecithin, evening primrose oil (omega-6 essential fatty acids), n-acetyl-cysteine, ginger, garlic, l-carnitine, pyridoxal-5-phosphate, and echinacea. I also take Chinese herbs prescribed by Dr. Glenn Rothfeld. For reducing insulin resistance and overcoming my type 2 diabetes, I take chromium, metformin (a powerful anti-aging medication that decreases insulin resistance and which we recommend everyone over 50 consider taking), and gymnema sylvestra. To improve LDL and HDL cholesterol levels, I take policosanol, gugulipid, plant sterols, niacin, oat bran, grapefruit powder, psyllium, lecithin, and Lipitor. To improve blood vessel health, I take arginine, trimethylglycine, and choline. To decrease blood viscosity, I take a daily baby aspirin and lumbrokinase, a natural anti-fibrinolytic agent. Although my CRP (the screening test for inflammation in the body) is very low, I reduce inflammation by taking EPA/DHA (omega-3 essential fatty acids) and curcumin. I have dramatically reduced my homocysteine level by taking folic acid, B6, and trimethylglycine (TMG), and intrinsic factor to improve methylation. I have a B12 shot once a week and take a daily B12 sublingual. Several of my intravenous therapies improve my body’s detoxification: weekly EDTA (for chelating heavy metals, a major source of aging) and monthly DMPS (to chelate mercury). I also take n-acetyl-l-carnitine orally. I take weekly intravenous vitamins and alpha lipoic acid to boost antioxidants. I do a weekly glutathione IV to boost liver health. Perhaps the most important intravenous therapy I do is a weekly phosphatidylcholine (PtC) IV, which rejuvenates all of the body’s tissues by restoring youthful cell membranes. I also take PtC orally each day, and I supplement my hormone levels with DHEA and testosterone. I take I-3-C (indole-3-carbinol), chrysin, nettle, ginger, and herbs to reduce conversion of testosterone into estrogen. I take a saw palmetto complex for prostate health. For stress management, I take l-theonine (the calming substance in green tea), beta sitosterol, phosphatidylserine, and green tea supplements, in addition to drinking 8 to 10 cups of green tea itself. At bedtime, to aid with sleep, I take GABA (a gentle, calming neuro-transmitter) and sublingual melatonin. For brain health, I take acetyl-l-carnitine, vinpocetine, phosphatidylserine, ginkgo biloba, glycerylphosphorylcholine, nextrutine, and quercetin. For eye health, I take lutein and bilberry extract. For skin health, I use an antioxidant skin cream on my face, neck, and hands each day. For digestive health, I take betaine HCL, pepsin, gentian root, peppermint, acidophilus bifodobacter, fructooligosaccharides, fish proteins, l-glutamine, and n-acetyl-d-glucosamine. To inhibit the creation of advanced glycosylated end products (AGEs), a key aging process, I take n-acetyl-carnitine, carnosine, alpha lipoic acid, and quercetin. MAINTAINING A POSITIVE “HEALTH SLOPE” Most important,

Can Vegetarians Get Enough Omega 3 Fatty Acids For Heart Protection? Even though fish and seafood are primary sources, vegetarians and vegans have many sources of Omega 3 fatty acids. These healthy essential oils are plentiful in flax/ hemp/ pumpkin seeds, olive oil, walnuts, microalgae and leafy greens. For a detailed discussion on EFAs, see pg. 148 of this book.

Research shows that soluble fiber is metabolized by bacteria in the colon, and can increase fecal output by stimulating the growth of healthy intestinal bacteria and fatty acids.1 Because of this, soluble fiber is an important source of fuel for the colon.2 Good sources of soluble fiber include beans; peas; oats; certain fruits like plums, bananas, and apples; and certain vegetables like broccoli, sweet potatoes, and carrots.

Many gut microbes produce chemicals which influence the activity of the nervous system, including neurotransmitters and short chain fatty acids (SCFAs).

fatty acids are absorbed directly and do not pass through the liver before entering into the regular bloodstream.

Food processing began as a way to extend the shelf life of food by protecting it from these competitors. This is often accomplished by making the food less appealing to them, by removing nutrients from it that attract competitors, or by removing other nutrients likely to turn rancid, like omega-3 fatty acids. The more processed a food is, the longer the shelf life, and the less nutritious it typically is. Real food is alive—and therefore it should eventually die.

usually also have a lack of hundreds of other nutrients. These are nutrients like flavonoids, stilbenes, coumarins, isothiocyanates, indoles, omega-3 fatty acids, carotenes, lutein, and prebiotic fiber. These substances interact with important proteins, the genome, epigenome, microbiome, cell receptors, the cell membrane, and innumerable other mechanisms. Only a healthy, varied diet can provide all these substances. This is the first and most important step.

As fiber-feeders, Prevotella churn out more short-chain fatty acids,7502 helping to explain why African Americans (who typically have a Bacteroides enterotype) have fifty times more colon cancer than native Africans (who typically harbor Prevotella).

Garlic[43] : This amazing aromatic plant, the most powerful antioxidant known, has been used to treat and cure illnesses through the ages. Even Hippocrates recommended consuming large amounts of crushed garlic as a remedy. A study in China finds that consuming raw garlic regularly cuts the risk of lung cancer in half, and previous studies have suggested that it may also ward off other malignant tumors, such as colon cancer. It is best to let it sit for at least fifteen minutes after the pods have been crushed. This time is needed to release an enzyme (allicin) that produces antifungal and anti-cancer compounds. Alliates (garlic, onion, chives) and their cousins (leek, shallot) improve liver detoxification and therefore help protect our genes from mutations. I take it in three forms: tablet, powder and fresh. I use it in almost all my dishes and sauces, it is the anti-cancer food par excellence. Vegetables[44] : To avoid disease, nothing like a diet rich in raw and organic vegetables. The daily intake of vegetables would prevent cancers of the mouth, pharynx, esophagus, lung, stomach, breast, colon and rectum. I eat it abundantly; you could even say that it has become my staple food. I eat of course all the cabbage, garlic, onion, pepper but also asparagus, mushrooms, leek, cucumber, scallions (green onions), zucchini, celery, all salads, spinach, endives, pickles, radishes, green beans, parsley and aromatic herbs. At first, I ate cooked tomatoes but stopped because they contain too much sugar. Omega 3 :   Omega 3, in cancer, are anti-inflammatory. Omega 6 or linoleic acids (found in sunflower and peanut oils) are inflammatory. You must always have an omega 3 / omega 6 ratio favorable to omega 3. This is why I take capsules of this fatty acid in addition to eating sardines and anchovies[45]. An inflammatory environment is conducive to the formation and proliferation of cancer cells. To restore the balance, it is necessary to consume more foods rich in omega 3 such as fatty fish, rather small ones because of mercury pollution (sardines, anchovies, mackerel, herring), organic eggs or eggs from hens fed with flax, chia seeds and flax seeds, avocados, almonds, olive oil. These good fatty acids help in the prevention of several cancers including breast, prostate, mouth and skin.

In order to use healthy fats such as Omega 3 fatty acids to help with brain cognition, stick to fats from sources like nuts, avocados, fish, and even olive oil and coconut oil.

FACT 1. Populations that eat a so-called Western diet—generally defined as a diet consisting of lots of processed foods and meat, lots of added fat and sugar, lots of refined grains, lots of everything except vegetables, fruits, and whole grains—invariably suffer from high rates of the so-called Western diseases: obesity, type 2 diabetes, cardiovascular disease, and cancer. Virtually all of the obesity and type 2 diabetes, 80 percent of the cardiovascular disease, and more than a third of all cancers can be linked to this diet. Four of the top ten killers in America are chronic diseases linked to this diet. The arguments in nutritional science are not about this well-established link; rather, they are all about identifying the culprit nutrient in the Western diet that might be responsible for chronic diseases. Is it the saturated fat or the refined carbohydrates or the lack of fiber or the transfats or omega-6 fatty acids—or what?

The transition from the fed state to the fasted state occurs in several stages:3 1.Feeding: During meals, insulin levels are raised. This allows glucose uptake by tissues such as the muscle or brain for direct use as energy. Excess glucose is stored as glycogen in the liver. 2.The post-absorptive phase (six to twenty-four hours after fasting starts): Insulin levels begin to fall. The breakdown of glycogen releases glucose for energy. Glycogen stores last for roughly twenty-four hours. 3.Gluconeogenesis (twenty-four hours to two days): The liver manufactures new glucose from amino acids and glycerol. In non-diabetic persons, glucose levels fall but stay within the normal range. 4.Ketosis (one to three days after fasting starts): The storage form of fat, triglycerides, is broken into the glycerol backbone and three fatty acid chains. Glycerol is used for gluconeogenesis. Fatty acids may be used directly for energy by many tissues in the body, but not the brain. Ketone bodies, capable of crossing the blood-brain barrier, are produced from fatty acids for use by the brain. Ketones can supply up to 75 percent of the energy used by the brain.4 The two major types of ketones produced are beta hydroxybutyrate and acetoacetate, which can increase more than seventy-fold during fasting.5 5.Protein conservation phase (after five days): High levels of growth hormone maintain muscle mass and lean tissues. The energy for maintenance of basal metabolism is almost entirely met by the use of free fatty acids and ketones. Increased norepinephrine (adrenalin) levels prevent the decrease in metabolic rate.

That’s good news,” Izumi says. “The other good news is that the human body is very adaptable. When it doesn’t get the calories it needs, it shifts its metabolism to buy us time to find those calories. The first thing it does is take the glycogen from our livers and convert it to glucose which goes into our bloodstream. When that glycogen is gone, the body starts using stored proteins and fat. Initially, these are broken down into glycerol, fatty acids, and amino acids, which lower the body’s need for glucose. The proteins that aren’t essential for survival will be used up first. If the body still isn’t getting the calories it needs, it shifts again. It starts relying on fat more, which it converts into ketones. And finally, when the fat reserves are gone, it begins cannibalizing the remaining protein. Muscles, our largest protein stores, are quickly depleted. That leaves proteins essential to cellular function. When the body begins using those, organ damage and failure follows. At this point, the immune system begins to severely degrade. Infectious diseases we might have fought off easily become deadly. Death from cardiac arrest is common at this stage. Most who live past those dangers die of one of two diseases: kwashiorkor and marasmus.

is estimated that humans evolved eating a diet that is close to equal in omega 6 and 3 fatty acids.9 However, the current ratio in the Western diet is closer to a 15:1 to 30:1 ratio. Either we are eating way too little omega 3, way too much omega 6, or more likely, both.

Here’s the idea: If you generate a lot of lactic acid during your weight-lifting sets, your body will then produce more growth hormone. Growth hormone helps your body release fatty acids from your fat cells, which you then use for energy. Result: You get muscle from lifting weights, and you lose fat.

Hydrogenated oils (which are oils processed to extend shelf life) are detrimental in two ways: not only does refining oil reduce its omega-3 content, but hydrogenated oils also take up the fatty acid receptor sites and interfere with normal fatty acid metabolism.

FALLING OUT OF KETOSIS Life happens and no one is perfect, so more likely than not, you are occasionally going to fall out of ketosis. It is not the end of the world. The key is getting back into ketosis as soon as you can. Here are some techniques to help you get back into ketosis quickly. Fast: Try to not eat for at least 16 to 24 hours after falling out of ketosis. Pump up your MCT intake: MCTs are medium-chain triglycerides, which can be found in coconut oil, grass-fed butter, or as a concentrated oil in your health food store. MCTs are a form of saturated fatty acids that can be quickly absorbed and converted into ketone bodies by your liver. Get moving: Being physically active can help you get into ketosis. When you exercise, you can deplete your body of its glycogen stores and force it to produce ketones for fuel. The bottom line: To make this a true lifestyle, always keep moving forward, and don’t let one slipup stop your progress. Be patient, don’t be too hard on yourself, and keep your focus on the long term.

Once You’re in Keto, How Can You Keep It Going Without Fasting? The short answer is: Eat a boatload of fat (~1.5 to 2.5 g per kilogram of body weight), next-to-no carbs, and moderate protein (1 to 1.5 g per kilogram of body weight) each day. We’ll look at Dom’s typical meals and day in a minute, but a few critical notes first: High protein and low fat doesn’t work. Your liver will convert excess amino acids into glucose and shut down ketogenesis. Fat as 70 to 85% of calories is required. This doesn’t mean you always have to eat rib eye steaks. A chicken breast by itself will kick you out of ketosis, but a chicken breast cut up into a green leafy salad with a lot of olive oil, feta cheese, and some Bulletproof Coffee (for example) can keep you in ketosis. One of the challenges of keto is the amount of fat one needs to consume to maintain it. Roughly 70 to 80% of your total calories need to come from fat. Rather than trying to incorporate fat bombs into all meals (one does get tired of fatty steak, eggs, and cheese over and over again), Dom will both drink fat between meals (e.g., coconut milk—not water—in coffee) and add in supplemental “ice cream,” detailed on page 29. Dom noticed that dairy can cause lipid profile issues (e.g., can spike LDL) and has started to minimize things like cream and cheese. I experienced the same. It’s easy to eat a disgusting amount of cheese to stay in keto. Consider coconut milk (Aroy-D Pure Coconut Milk) instead. Dom doesn’t worry about elevated LDL as long as other blood markers aren’t out of whack (high CRP, low HDL, etc.). From Dom: “The thing that I focus on most is triglycerides. If your triglycerides are elevated, that means your body is just not adapting to the ketogenic diet. Some people’s triglycerides are elevated even when their calories are restricted. That’s a sign that the ketogenic diet is not for you. . . . It’s not a one-size-fits-all diet.

The treatment of pandeficiency syndrome includes restoration of nutritious diet, attention to the intestinal flora, and the following few nutrients: vitamin B3, both niacin and niacinamide, ascorbic acid, a strong B-complex preparation like 50 mg or 100 mg B-complex, selenium, zinc, calcium, magnesium, and omega-3 essential fatty acids. The doses depend on the symptomatology.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

farm-raised salmon contains lower levels of omega–3 fatty acids and astaxanthin, and higher levels of PCBs, dioxins, methylmercury, and organochlorine pesticides. As a rule of thumb, the vast majority (greater than 99 percent) of “Atlantic salmon” available in the world’s market is farmed, whereas the majority (greater than 80 percent) of “Pacific salmon” is wild-caught. I recommend Alaskan wild salmon because it is the least contaminated; it is more expensive but may be well worth the price. Canned Alaskan wild salmon may be more affordable, and has a lot less contaminants than most other canned fish. One FDA study found that the average methylmercury level of canned albacore tuna (so-called “solid white tuna”) was 35 times higher than that found in canned wild salmon. I recommend eating a 4- to 6-oz fillet of wild Alaskan salmon twice a week. This can get expensive so look for them in freeze packs or in a can for the same health benefits.

On the other hand, intact fiber—found in Real Food—has many benefits, and not just short-chain fatty acids (SCFAs). In the processed food industry, the germ of the grain (the nucleic acids, flavonoids, polyphenols) is removed along with the fiber because they can go rancid (see Chapter 19). Protecting the liver means maintaining the fiber and keeping the germ intact as well. Two simple precepts—protect the liver, feed the gut. Real Food (low-sugar, high-fiber) does both. Processed food (high-sugar, low-fiber) does neither. Processed food is the primary suspect in our current health and healthcare debacle, because it doesn’t improve our eight subcellular pathologies, our three nutrient-sensing enzymes, and our two physiologic precepts.

Four times a day: · 500 milligrams of DHA (a type of omega 3 fatty acid). · 5 milligrams of Zinc. · 120 milligrams of Choline. · 125-250 milligrams of Magnesium Chloride or Magnesium Glycinate. · 50 to 100 mg milligrams of Riboflavin — Vitamin B2. · 1,000 to 5,000 micrograms of Vitamin B12. · 500 micrograms of Folic Acid. · 150 micrograms of Chromium Picolinate. · 50 to 100 micrograms of Selenium. Once per day, optionally: · 100 micrograms of CoQ10.

Chia seeds may be small in size, but their weight loss benefits are mighty. Packed with fiber and healthy omega-3 fatty acids, these little seeds can help you feel fuller for longer and curb cravings. Add them to your diet and watch the pounds melt away!

Chia seeds may be small, but their weight loss benefits pack a powerful punch. With high levels of fiber and protein, these tiny seeds can help you feel fuller for longer, curb cravings, and promote healthy digestion. Plus, their omega-3 fatty acids can help boost metabolism and burn fat. Incorporate chia seeds into your diet and watch those extra pounds melt away!

Chia seeds may be small, but their nutritional value packs a powerful punch. Just one serving of chia seed pudding is loaded with protein, fiber, and essential omega-3 fatty acids, making it the perfect fuel to start your day right. Add in some fresh fruit and you have a delicious and nutrient-dense breakfast that will keep you satisfied and energized all morning long.

It’s Thanksgiving, and you’ve eaten with porcine abandon. Your bloodstream is teeming with amino acids, fatty acids, glucose. It’s far more than you need to power you over to the couch in a postprandial daze. What does your body do with the excess? This is crucial to understand because, basically, the process gets reversed when you’re later sprinting for your life. To answer this question, it’s time we talked finances, the works—savings accounts, change for a dollar, stocks and bonds, negative amortization of interest rates, shaking coins out of piggy banks—because the process of transporting energy through the body bears some striking similarities to the movement of money. It is rare today for the grotesquely wealthy to walk around with their fortunes in their pockets, or to hoard their wealth as cash stuffed inside mattresses. Instead, surplus wealth is stored elsewhere, in forms more complex than cash: mutual funds, tax-free government bonds, Swiss bank accounts. In the same way, surplus energy is not kept in the body’s form of cash—circulating amino acids, glucose, and fatty acids—but stored in more complex forms. Enzymes in fat cells can combine fatty acids and glycerol to form triglycerides (table). Accumulate enough of these in the fat cells and you grow plump. Meanwhile, your cells can stick series of glucose molecules together. These long chains, sometimes thousands of glucose molecules long, are called glycogen. Most glycogen formation occurs in your muscles and liver. Similarly, enzymes in cells throughout the body can combine long strings of amino acids, forming them into proteins. The hormone that stimulates the transport and storage of these building blocks into target cells is insulin. Insulin is this optimistic hormone that plans for your metabolic future. Eat

Numerous studies on the omega-3 fatty acids found in fish oil have demonstrated marked reductions in inflammation levels.

Probiotics break down prebiotics to form short-chain fatty acids that help reduce gut inflammation, block the growth of cancerous cells, and help the growth of healthy cells.

Saad Jalal Toronto Canada - The Science of Healthy Eating Healthy eating is not just a trend; it's a science that holds the key to a longer, more vibrant life. The choices we make when it comes to food have a profound impact on our overall well-being, from our physical health to our mental clarity. Understanding the science behind healthy eating empowers us to make informed choices and lead healthier lives. At its core, healthy eating is about nourishing our bodies with the right balance of nutrients. This means consuming a variety of foods rich in vitamins, minerals, fiber, proteins, and healthy fats. The science shows that such a diet can: Saad Jalal Promote Physical Health: Nutrient-dense foods provide essential vitamins and minerals that support bodily functions. They can help prevent chronic diseases like heart disease, diabetes, and certain cancers. Boost Mental Health: A well-balanced diet can positively impact mood and cognitive function. Nutrients like omega-3 fatty acids and antioxidants found in certain foods have been linked to improved mental well-being. Sustain Energy: Healthy eating provides a steady supply of energy throughout the day, avoiding energy crashes and fatigue. Saad Jalal Toronto Canada said Complex carbohydrates, lean proteins, and healthy fats are key players in this process. Support Digestive Health: Foods rich in fiber promote healthy digestion and regular bowel movements. They maintain gut health and contribute to a strong immune system. Maintain Healthy Weight: Portion control and balanced nutrition are fundamental to weight management. Eating mindfully and recognizing hunger cues can help control calorie intake. The science of healthy eating is an evolving field, continually revealing new insights into the connection between diet and well-being. By staying informed and making conscientious choices, we can harness this knowledge to lead healthier, happier lives. So, let's embrace the science of healthy eating and make every meal a step towards a brighter, healthier future.

Instead, complex food matter is broken down into its simplest parts (molecules): amino acids (the building blocks of protein), simple sugars like glucose (the building blocks of more complex sugars and of starches [carbohydrates]), and free fatty acids and glycerol (the constituents of fat). This is accomplished in the gastrointestinal tract by enzymes, chemicals that can degrade more complex molecules. The simple building blocks thus produced are absorbed into the bloodstream for delivery to whichever cells in the body need them.

Your body reverses all of the storage steps through the release of the stress hormones glucocorticoids, glucagon, epinephrine, and norepinephrine. These cause triglycerides to be broken down in the fat cells and, as a result, free fatty acids and glycerol pour into the circulatory system.

How does chronic stress affect this process? First, the hormones of the stress-response cause even more glucose and fatty acids to be mobilized into the bloodstream. For a juvenile diabetic, this increases the likelihood of the now-familiar pathologies of glucose and fatty acids gumming up in the wrong places.

Crude vegetable oil contains hydratable and non-hydratable gums, free fatty acids, [partly oxidized] coloring pigments like carotenoids, moisture, [toxic] oxidative components like aldehydes and peroxides, metallic elements, waxes and other impurities.”10 That’s a lot to clean up.

this oxidation scenario threatened his idea. Cigarette smoke by its very nature could be presumed to exert toxicity through some kind of oxidative process, and by the 1950s, intense investigation into what elements in smoke caused this oxidation had already been underway for some time.21 If oxidation was the mechanism behind heart disease, too, this would present Dr. Keys’s ideas with a fatal mechanistic flaw. Remember, saturated fat is almost oxidation proof. Polyunsaturated fatty acids, however, are extremely prone to oxidation, and once PUFA oxidation starts, it can spread until it oxidizes any nearby cholesterol. The oxidized cholesterol stays put in arterial plaques, making it look like a guilty party to anyone without the necessary biochemistry expertise, while the PUFA—having been oxidized—no longer exists. Given his background in biochemistry, Dr. Keys would certainly have known all of this. If cigarettes could be linked to heart attacks, then so could oxidation, and researchers with biochemistry expertise would recognize that blaming saturated fat makes little mechanistic sense—and his theory could easily be disproven. His entire argument rested on correlational data, which, without a plausible mechanism, would be dismantled.

For example, diets rich in omega-3 fatty acids, antioxidants, and essential vitamins and minerals have shown potential for alleviation. Conversely, diets high in refined sugars, artificial additives, and processed foods may exacerbate inattention and excessive, unrestrained movement. Consider

Borage seed oil is an excellent source of gamma linolenic acid. This fatty acid is believed to possess anti inflammatory properties. It is used to relive the symptoms associated with rheumatoid arthritis, inflammatory skin conditions and nerve pain associated with diabetes.