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Over the course of human evolution a dramatic shift has occurred in our consumption of Omega 3 versus Omega 6 and this trend is contributing, more than any other dietary factor, to an epidemic of modern diseases. Throughout millions of years of human development our diets were abundant in fish, marine life and grass fed meats, while low in seed oils. Since the onset of the industrial revolution (approximately 140 years) and due to the advent of modern vegetable oils and the increase of cereal grains as feed for domestic livestock, Omega 6 has become the predominant fat consumed by humans.
Omega 3 and Omega 6 compete for the same enzymes and transport systems to produce biochemicals in our body.
The global market for over-the-counter anti-inflammatory drugs yields billions for the pharmaceutical industry. Researchers have found that diets high in Omega 6 fatty acids but low in Omega 3 increase the risk of mental health problems including depression and dementia as well as cardiovascular diseases and diabetes. Restoring flexibility to cell membranes can be achieved through Omega 3 supplementation, thus allowing the free-flow of vital molecules within the brain, increasing cell communication and brain health.
DHA (docosahexaenoic acid) benefits the brain (memory and cognitive health), eye and heart health throughout life. ALA (alpha linolenic acid) provides a source of energy but to date there are no independent benefits of ALA for eye development, the brain, heart or other functions within the body. Omega 3 also blocks excess inflammation through powerful chemicals called prostaglandins, which are natural firefighters and race to put out the flames of tissue breakdown and inflammation before it becomes systemic. Inflammation is one of the body’s natural defense mechanisms and can cause swelling, redness, pain and the production of heat.
The inflammatory response will always react the same and flood an injured area with chemical messengers that cause the blood vessels to swell so that the white cells can have easy access.
While there may be an infection or injury that begins the attack, high Omega 6 consumption (relative to low Omega 3) causes a systemic inflammation message that sounds constant alarms in the body. When an infection or attack is present in the body, the immune system triggers the production of Prostaglandin II to produce an inflammatory response that sends white blood cells to quarantine the infection. Then the immune system triggers the production of Prostaglandin I to suppress inflammation and begin the healing process.
Inflammation is an important response to prevent an infection or swelling from spreading to nearby tissues and organs. Omega-3 is a critical component in the production of Prostaglandin I (anti-inflammatory), while Omega-6 is a necessary component in the production of Prostaglandin II (pro-inflammatory). Examples of inflammatory diseases are Asthma, Rheumatoid Arthritis, Psoriasis, Gout, Lupus and IBS (Inflammatory Bowel Disease).  While controlling inflammatory diseases it is critical to make dietary changes that includes anti-inflammatory foods and supplements.
An average American eats 2-3 pounds of food per day, which equates to 600 pounds a year and nearly 20 tons over our lifetime. Food can be used to minimize the effects of aging, but we must rethink our approach, treating the body with healthy food; taking only what we need and taking it with care. Overindulging in food produces excess oxidation, increasing fat storage, excessive insulin and a sugar imbalance. In many controlled animal studies, lowering caloric intake led to a more functional life with less chronic disease. Again, lowering caloric intake does not mean starving, it means eating more vegetables, fruits, and healthy proteins spread throughout the day in small meals that regularly burn the metabolic furnace. The hormone Peptide YY3-36, which is also produced in the stomach, blunts the effects of Ghrelin. Eating regular, balanced meals is critical for metabolic health, weight control and energy. When glucose in the bloodstream increases after eating, the pancreas is signaled to release a hormone called insulin along with digestive enzymes, but it is the insulin that the cells used to absorb the glucose, bringing the levels of sugar in the blood back to normal. A diet and lifestyle high in refined sugars, processed foods, caffeine, emotional stress or a combination of these factors can cause reactive hypoglycemia (continual low blood sugar).
The two hormones we must keep in check are insulin and glucagon, both are released by the pancreas in response to different foods.
Eating carbohydrates raises blood sugar and stimulates the release of insulin, which in turn tells the body to store glucose for future use.
Only the glucogen that is stored in the liver can be re-circulated, keeping adequate supplies of glucose going to the brain. Glucagon (not Glycogen) has the opposite effect on insulin and tells the body to increase blood sugar.
The problem comes when excess carbohydrates are consumed as the liver and muscles can only store a limited amount of glycogen.
Small, healthy meals eaten throughout the day provide a balance in our blood sugar, metabolism, energy and storage systems.
Omega 3s are critical to insulin and researchers have found that dietary intake of concentrated Omega 3 resulted in improvement of all insulin resistance parameters. Both Omega 3 and Omega 6 are essential fatty acids, meaning the body does not make them and therefore they must be obtained from diet. The vegetarian sources of Omega 3, including walnuts and flaxseeds, contain a precursor omega-3 called Linolenic acid or ALA, and the body must convert the ALA to EPA and DHA, but the conversion rate is low. Why are organic meat and chicken becoming so popular and why are we taking a huge risk by eating meats from conventional farmers versus organic? Understanding the dangers of conventional meats should make everyone reconsider eating anything that isn’t grass fed and organic.
Organic meat from grass fed cows is an excellent source of CLA (Conjugated linoleic acid), a trans fatty acid that is beneficial to health. The pH level of the first chamber in a cow’s stomach begins fatty acid production, including Omega 3, Omega 6 and CLA. However, a cow fed a diet of mainly corn and grain has a very acidic digestive solution and combined with the starches in the corn and grain produces high levels of Omega 6 with low levels of Omega 3 and CLA. Organic milk is higher in beneficial fatty acids with low levels of harmful saturated fats. When cattle and chickens eat their natural diet and are allowed to roam free, their meat is lean, has better fatty acid ratios and less total fat. Not only do conventional meats have a high Omega 6 (pro-inflammation) fatty acid profile, but what is added can also make us sick.
Additionally in the beef industry for the past 40 years it is a common practice to administer low-level antibiotics continually to compensate for the conditions in overcrowded feed lots that promote infection and illness.
The USDA (United States Department of Agriculture) testified before a House Committee in 2010 and stated that the antibiotic use in animal agriculture was contributing to antibiotic resistant bacteria in humans.
However, many in the scientific community fear the added hormones are causing metabolic problems in humans, triggering early puberty in children and artificially boosting hormone levels in adults. Many have heard the terms 'Omega 3' and 'Fatty Acids' yet do not know what a fatty acid is or why our bodies need it. Fatty Acids are good fats that are critical for all systems of the body to function at optimal levels. Nature provided a balance with fall seeds and nuts (high in Omega 6) and spring plants and year round marine life (loaded with Omega 3).
With the advent of vegetable oils and consumption of conventional meats, most people have 30 times more Omega 6 than intakes of Omega 3. There are two critical Omega 3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). EPA and DHA are building blocks for hormones that control blood clotting, immune function, cell growth and cell membranes.
Omega 3s also suppress the inflammation response, and controlling inflammation is critical to prevent the development of degenerative diseases. Omega 6 is an essential fatty acid but most ingest too much on a regular basis, causing an extreme inflammation response in the body.
Omega 7 is a non-essential trans-fat that is primarily found in dairy products made with whole milk or at least 2% milk fat. Since Omega 9 makes up most of belly fat, it is a rare occurrence that anyone in an industrialized nation is deficient. The low-fat health craze has many believing that all fats are dangerous, when in fact the human body needs fats to be healthy - but it must be the right type of fat.
Understanding the difference between healthy and unhealthy fats is the difference between good health versus increased illness and disease.  We are thirty years into the low-fat diet craze and heart disease rates have gone up rather than down. Whole foods, unaltered and unsprayed vegetables and fruits, nuts, seeds and grass-fed meats are what the body needs.
The body needs high levels of HDL (good cholesterol) to protect against heart disease, and HDL collects LDL (bad cholesterol) and transports it to the liver for excretion. Additionally, an imbalance in healthy versus unhealthy fats amplifies adverse cardiovascular events, increases inflammation, which causes, atherosclerosis, arthritis, asthma, bone loss, cancer growth, depression, extended hospital stays, classroom disruptions and unproductive workplace behaviors. The best place to start improving your health is to eliminate processed foods, refined sugar and refined flour products. Labeling alone doesn’t provide a full picture with regards to unhealthy fat content and Omega 3 versus Omega 6. For example, a 2 Tablespoon serving of any margarine containing partially hydrogenated oils may be labeled 0 grams trans fat yet actually contain 1 gram (1000mg) of trans fat. Many vegetarians or health-conscious people think that substituting grains and beans for meat, chicken or dairy will lower unhealthy fats. Polyunsaturated fats lower total cholesterol and LDL cholesterol (bad cholesterol) while increasing HDL cholesterol (good cholesterol).
Saturated fats increase total blood cholesterol as well as LDL cholesterol (bad cholesterol). Coconut oil is 90% saturated fat, higher than butter, beef fat or even lard.  While Coconut oil has numerous health benefits, high amounts of any saturated fat will increase unhealthy cholesterol which is linked to heart disease. Most people have checked their cholesterol, but have never considered checking their Omega 3 fatty acids. Numerous studies correlate a low Omega 3 Index to a ten-fold higher risk of death from a sudden cardiac event. The co-founders of Point of Return chose the Holman Omega 3 Test because it analyzes the Omega 3 to Omega 6 fatty acids and identifies your complete fatty acid profile. What to Eat - Both Omega 3 and Omega 6 are essential fatty acids, meaning the body does not make them and therefore they must be obtained from diet. Measuring Your Omega 3 to Omega 6 Ratio - Many people have checked their cholesterol, but have never considered checking their Omega 3 fatty acid blood levels. Data that compresses information on eleven essential fatty acids into a single score for each food item.  More positive scores predict a higher omega 3 balance for your body. The Worst Offenders - Omega balance list based on a single score system that lists foods from Awful to Bad Effect. Most have checked their cholesterol, but have never considered checking their Omega 3 fatty acids.
A collection of easy-to-read articles that provide information in many categories affecting our health. More information on the nutraceuticals we offer for our programs as well as for general health. Benzodiazepines work by imitating GABA’s effect, initially increasing GABA, but as tolerance to the drug occurs GABA is downregulated, decreasing available GABA. As soon as something sweet hits the tongue, the taste buds ignite the brain’s reward system and dopamine is unleashed. GABA is an amino acid that acts as the principal calming neurotransmitter in the human central nervous system.
Serotonin: Serotonin (5-hydroxytrptamine, 5-HT) is a chemical and neurotransmitter found in the human body that carries signals between nerves. The adrenal glands are primarily known for the production of our stress hormones Cortisol and Adrenaline, but they are literally a hormone factory that significantly affects the function of every tissue, organ and gland.
Omega 3 fatty acids (fish oil) as an anti-inflammatory: an alternative to nonsteroidal anti-inflammatory drugs for discogentic pain. It's the fatty acids that determine whether a fat is saturated, monounsaturated or polyunsaturated. Monounsaturated fatty acids have one C=C bond in the middle, which happens to be 9 from the left-hand end resulting in monounsaturates also being referred to as omega-9 fatty acids, as omega is at the end of the Greek alphabet.
Omega-6 polyunsaturated fatty acids have two or more C=C bonds in the middle with the last one being 6 from the left-hand end. Omega-3 polyunsaturated fatty acids have three or more C=C bonds in the middle with the last one being 3 from the left-hand end. Our bodies take trans fatty acids and incorporate them into cell membranes as if they were saturated fatty acids. This has one of the C=C bonds shifted to the left and also has one cis bond and one trans bond, so the molecule is always bent. Are You Buying Genuine Muscle Building Uzbekistan Turkesterone or Less Effective Ecdysterone? For additional facts about dietary fats, oils and other health-related information, browse the fact sheets below.

Avocados: Avocados contain monounsaturated fats (and antioxidants and beta-carotene too!), which is said to help enhance memory and prevent heart disease. Coconut oil: Coconut oil got a bad rap over the years, but previous studies were performed on partially hydrogenated coconut oil, rather than raw, virgin coconut oil. Walnuts: Walnuts are a great source of omega-3 fatty acids with anti-inflammatory properties.
Salmon: High in omega-3 acids and protein, salmon boasts fatty additions you can make to your regular diet. Olive oil: Add some healthy fats to your next salad by mixing up a homemade olive oil dressing.
By ShanThere are some foods which are very easy to digest and do not produce harmful toxins, starch or fat. Apples – It contain high source of soluble fiber and carbohydrate and are less in starch and fat contents.
Bananas – This fruit contains a lot of carbohydrates which produces high energy to the body. Mangoes and Oranges –Mangoes contain carbohydrates and natural sugar and oranges are rich in Vitamin C which increases the level of metabolism in the body.
Calories Burning food  – Foods like cabbage, watermelon, blueberry, beetroot and broccoli burn the calories by giving the body enough time to flush toxins.
Sardines – Sardines are packed with high contents of fish oil and high protein which burns fat. Fat is a necessary substance for optimum brain function and the fats we eat have a strong influence on our mental faculties, from the time of our birth to our elderly years later in life.When healthy fats are digested they are broken down into fatty acids of varying lengths.
Typically, depending on one's unique constitution, your total fat intake should be between 20-40% of your daily calories. Saturated fats are chains of carbon atoms that have no double bonds and are "saturated" with hydrogen atoms. Saturated fats that have longer chain fatty acids can have detrimental effects on the cardiovascular system when eaten in large quantities on a regular basis. Unsaturated fats have a double bond in their carbon chain and are liquid at room temperature. Monounsaturated fats, also called MUFAs, are carbon chains that have one double bond present. Polyunsaturated fats, or PUFAs, are the essential fatty acids that have two or more double bonds in their carbon chain. Omega-3 FatsIt is very important that a health promoting diet include plenty of omega-3 fatty acid foods. Trans fats are the "ugly fats" you want to consume in minimal quantities or avoid all together. Cooking monounsaturated or polyunsaturated fats or oils denatures them and produces harmful free radicals. It is commonly believed that cholesterol is some kind of saturated fat because it is often categorized alongside saturate fat in conversation.
This is our recommended list of health fats and oils that can be used to replace unhealthy, processed or refined fats in the diet. Coconut oil is the oil extracted from the fruit of the coconut palm species, Cocos nucifera, and contains medium chain fatty acids that are easily digested and utilized as an energy burning fuel source, rather than stored as body fat.
Red palm oil comes from palm fruit and is not the same thing as palm kernel oil or refined palm oil, which are both unhealthy oils to consume on a regular basis. Hemp seed oil is another type of good fat pressed from the seeds of the hemp plant, a tall seedy and fibrous Cannabis variety. Flaxseed oil, or linseed oil, is a yellowish oil derived from the dried seeds of the flax plant species Linum usitatissimum. Sacha inchi oil is sourced from a tropical seed-producing vine, Plukenetia volubilis, and is native to the Peruvian Amazon region. Olives are actually the fruit of the tree species Olea europaea and are a rich source of several phenolic compounds as well as vitamin E, vitamin A, iron and calcium. Coconuts come from the Cocos nucifera coconut palm species found all over the world in tropical climate locations. Nuts and seeds are a high energy dense fuel source, packed with concentrated protein, fatty acids, vitamins, minerals, fiber and other nutrients unique to the specific varieties. Precautions:Fat and oil consumption and nutritional requirements are unique for each individual and one's current state of health. Fish and grass fed meats are high in Omega 3 long chain fatty acids DHA and EPA, while seeds and seed oils are high in Omega 6.
The membranes require flexibility to allow vital molecules to pass through, allowing neurons to communicate properly. The result is that surrounding tissue is damaged.  Remember, Omega 3 is anti-inflammatory while Omega 6 is pro-inflammatory.
Therefore we require less food yet our bodies still must have enough nutrients for your body to maintain optimal function. Eating too much can occur in one huge meal during the day or overindulging throughout the day. By limiting the amount of calories consumed at any given time can also have a rejuvenating effect. Eating smaller meals throughout the day stimulates the secretion of Peptide YY3-36, which in turn reduces Ghrelin secretion and keeps hunger at a minimum.
This is also true for processed foods, corn products and junk food - all increase Ghrelin, thus stimulating appetite. Food is broken down into glucose and is absorbed into the bloodstream to be carried to every cell in the body. If too much insulin is produced the levels of glucose leaving the blood are higher than amounts coming in causing low blood sugar.
Consistently high sugar intakes spike insulin levels, but eating only one large meal a day also triggers a large insulin release to control the blood sugar release. The body creates glycogen (strings of glucose molecules) and stores it in the liver and muscles.
But the liver’s capacity for storage is limited, depleting within 10-12 hours, and must be continually replenished.
Eating less frequently increases blood insulin causing fat to be stored rather than digested.
Basically essential fatty acids were shown to control gene expression by switching on key genes. A diet too high in Omega 6 increases systemic inflammation, which can actually lead to weight gain.
Both EPA and DHA are the building blocks for hormones and to control blood clotting, cell growth, immune function. Omega-6 is pro-inflammatory while Omega-3 is anti-inflammatory and the high intake of Omega-6 is promoting inflammatory conditions such as coronary heart disease, asthma, arthritis, some cancers, autoimmune issues and Neurodegenerative diseases. CLA has been shown to have both antioxidant and anti-cancer properties and research has shown that CLA may slow the growth of tumors in mammary, colon and skin tissue. A cow fed its natural diet of grass and green leafy plants has a digestive system with an alkaline pH of 7, which promotes the production of high Omega 3 and CLA with low Omega 6.
The high Omega 6 promotes inflammation and is why conventional meat is detrimental to health heart and increases cholesterol. In addition, no hormones, antibiotics, pesticide residue or artificial ingredients have been added.  Children and babies are most vulnerable to pesticide exposure and hormones due to their less-developed immune system and brains that are still growing. They roam free and ingest no toxic chemicals and therefore have high Omega 3 levels naturally.  Conversely, mass produced eggs are 20 times higher in Omega 6 versus Omega 3. Most conventional beef farms inject their meat with a solution of water, salt and sodium phosphate to add more weight, and to improve tenderness while extending shelf life. The synthetic are melengestrol acetate, trenbolone acetate and zeranol; the natural include estradiol, progesterone and testosterone. Cattle and chickens originally grazed on grass and seeds and subsequently had a high Omega 3 profile, and this is still true with organic farming, whereas conventional beef and chickens are higher in Omega 6. It's no surprise that an estimated 175 million Americans suffer from one form of chronic illness or inflammatory disease.
EPA and DHA are considered 'essential fatty acids,' meaning the human body does not make them and therefore they must be obtained from our diet. Omega 6 is found in cooking oils (such as canola, corn, sunflower and soybean) and in processed foods and is pro-inflammation, meaning it promotes inflammation.
Sea buckthorn is a plant that grows in high-salt conditions and is the best vegetarian source of Omega 7. It is encountered in vast quantities in the modern diet and is not essential because the body can produce Omega 9 from unsaturated fat in the body. Healthy fats fight fatigue, improve memory and brain function while even helping to control weight. Increase Omega 3 while reducing Omega 6 and experience improved health, vitality and clarity.
Add this margarine to a couple pieces of toast and you have already consumed half of your daily recommendations of Omega 6, all before noon. However, review Foods with High Omega-6  and the various Omega 3 versus Omega 6 food items and you’ll see that most beans, grains and seeds are high in Omega 6 fatty acids, not Omega 3.
Omega 6 fatty acids encompassing nuts, including peanuts, walnuts, almonds and pistachios, avocado, canola and olive oil are high in MUFAs.
Many people eat only one meal during the day, which can create dangerous health consequences. GABA (gamma-Aminobutyric acid) is an amino acid that acts as the principal calming neurotransmitter in the human central nervous system. However, an increasing body of evidence indicates that grains that contain gluten might actually be harmful to our bodies and overall health. As the H's are on opposite sides of the molecule, they do not repel each other and the molecule is straight, as shown above. This results in atherogenic (artery-clogging) damage to the immune system and other health problems.
The recommended daily intake (RDI) of fat is 65 grams, and one cup of avocado contains almost one third of your fat intake for a day, about 23 grams. While many hydrogenated saturated fats raise bad cholesterol levels, raw coconut oil has been shown to increase levels of good cholesterol. In addition to lowering LDL cholesterol, they are also a great source of protein, fiber, vitamin E, magnesium, zinc, potassium, riboflavin, and selenium.
These foods are natural and not processed foods which makes it easy to digest in the stomach. This vegetable also helps in flushing out the excessive fat that gets deposited in the body.
We need a certain amount of these fats in our diet in order to live and thrive at optimal levels. These molecules help to nourish the brain and provide building blocks for its cell membranes like the myelin sheath, which insulates the brain's neuron fibers. This percentage is, of course, contingent on the amount of energy expended on any one given day.
There are different classes of saturated fats, however, some being healthier choices over others. These fats are mainly sourced from plant fats and include both monounsaturated and polyunsaturated fat.
These types of fats have been altered by a process called hydrogenation to increase their shelf life, not your life! Most common vegetable oils sold, like safflower, canola, and corn, have gone through a refining process to increase oil stability for storage purposes. Cholesterol, however, is a waxy fat-like sterol substance that naturally occurs in the human body. It is important to remember that consuming whole food fat sources are a better choice over large amounts of oil extracted concentrates. The oil is natural high in the saturated good fat, lauric acid, which the body converts to monolaurin.
A popular oil consumed as part the Mediterranean diet, it is known to be a heart healthy monounsaturated fat high in oleic acid. As a highly nourishing oil, most are about 80% polyunsaturated fat and provide a balanced 3:1 ratio of omega-6 to omega-3 fatty acids.
The oil was one of the first omega oils that was popularized in the health food movement in the 70's and 80's. The oil is well-known for its higher amounts of omega-3 fatty acids that make up close to half of the total oil content. They are known for their high amounts of oleic fatty acid, a monounsaturated good fat to include in the diet.The olives we recommend consuming for highest nutritional content are naturally sun-ripened black olives, not green unripened varieties.

The white coconut flesh or meat on the inside of the hard shelled coconut is an energizing, nutritious, fatty food source and one of the best forms of raw, saturated good fat that you can eat.
They are the perfect addition to a vegan, raw vegan or vegetarian diet, providing a quality alternative to many meat-based foods.The types of seeds and nuts we are referring to are raw shelled or unshelled assortments that have not been high heat steamed or fumigated with chemicals to "sanitize" them. They should be avoided in excessive amounts, but are beneficial when consumed in appropriate ratios within a health promoting diet and lifestyle. Nature provided a natural growing cycle, as the green plants of spring are rich in Omega-3 while the fall brings harvested seeds high in Omega-6. But with Omega 6 being consumed twenty times more than Omega 3, the critical Omega 3s are being pushed from the cells, along with their anti-inflammatory qualities.  Omega 6 is pro-inflammation so it is no surprise that inflammatory diseases are skyrocketing.
Numerous factors including diets high in cholesterol and unhealthy fats cause these membranes to stiffen and become less pliable, thereby restricting molecule movement. Consuming large, infrequent meals taxes the body’s metabolic system, promoting high cholesterol, more oxidative stress and insulin resistance. Constant high releases of insulin overtaxes the pancreas, which begins to secrete lessening amounts of insulin. 58% of protein and 10% of healthy fats are converted into glycogen by the body, so carbohydrates are not the only way to replenish our reserves. Insulin then tells your body to not only store new fat, but also not to release any previously stored fat.
They are primarily it is obtained from cold-water fish including sardines, herring, salmon, mackerel, bluefish and cod.
They are also the components of nerves and cell membranes, brain tissue and found in abundance in the eyes. Vegetable oils, such as soy oil, are used in most packaged foods (snacks, cookies, crackers, etc) and fast foods. Many are injected with hydrolyzed proteins to add flavor and tenderize and according to the FDA, these hydrolyzed proteins contain MSG. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry.
This is dead food that contains zero natural fat and laboratory-made vitamins derived from coal tar.
Without Omega 3 to balance Omega 6, you are still encouraging a pro-inflammation state even though you believe your diet is healthy. These fatty acids are extremely powerful antimicrobial agents with numerous studies validating their effectiveness against a broad range of pathologic bacteria, viruses, fungi, yeasts and protozoa. Now there is a test that can measure your omega 3 versus omega 6 levels in your bloodstream. Approximately 1 in 133 people have celiac disease, an autoimmune disease that allows gluten to attack the small intestine. This asymmetry causes the H's to repel each other and bend the molecule into a V-shape at each C=C bond. This is because, even though saturated fats are not essential (our bodies can manufacture them), this guarantees adequate levels of sex hormones in the body. So, if energy from protein is 25% say, 25% of energy can then come from carbs and 50% can come from fats i.e.
Unlike saturated fats, monounsaturated fats help lower LDL (bad) cholesterol, while boosting your HDL (good) cholesterol. If you're not a fan of cooked salmon, try a piece of salmon sashimi or a sliced smoked salmon instead. But due to its high levels of monounsaturated fats, it can lower bad cholesterol levels and your risk of heart disease.
These foods get digested quickly and also help to produce more energy than the cooked foods.
It is imperative, however, that we consume the right type of fats and largely avoid the bad ones which can have negative consequences on our health over time.Both saturated and unsaturated fats, in proper proportions, are healthy to the body, especially when they are eaten in their raw state as opposed to heated or highly processed.
Myelin, a white fatty material, serves to greatly increase the speed of signal transmission. The higher fat percentages are specific for those who are highly physically active and tend to burn dietary fat as an energy source. When over-consumed, they are known to significantly raise blood cholesterol and cause numerous heart and health issues. However, there are certain types of monounsaturated fats we would recommend consuming over others.They are found in abundance in raw plant fats and their oils, especially in the form of oleic acid. It is needed to make vitamin D and some hormones, build cell walls and create bile salts that help you digest fat. Monolaurin is a natural antiviral agent helpful for eliminating parasites, viruses, bacteria, yeast and fungi. Olive oil is also composed of palmitic acid, linoleic acid, stearic acid and small amounts of alpha-linolenic acid.
Because these medium chain triglycerides can't be stored as body fat, they can be healthier oil alternatives for those needing to loose body weight. This ratio is known to be helpful for lowering the "bad" cholesterol and reducing inflammation in the body. Being a valuable source of omega-3 fatty acids, the seed extracted oil has been used extensively as a nutritional health supplement.As with all the omega-3 oils, flax is extremely sensitive to oxidation and must be kept refrigerated to preserve its nutritional quality and should always be consumed in its raw state and never heated. Concentrated in high amounts of tocopherols, consisting of both gamma-tocopherol and delta-tocopherol, it is a very nourishing food for the skin when consumed.The oil is also considerably sensitive to heat and light, being made up of mostly polyunsaturated fats and should be kept refrigerated to avoid rancidity. Green olives are picked before they are actually ripe and then chemically treated with harsh substances to soften and remove their bitterness or astringent qualities.
Consumed as fresh coconut meat, dried pieces or shredded flakes, coconut contains ingredients that nourish the skin and hair, regulate hormone production, support HDL "good" cholesterol levels and help to increase metabolic functions. Ripe avocados are made up of mostly monounsaturated fats and are sources of the antioxidants, vitamin C, vitamin E, xanthophyll carotenoids as well as pantothenic acid, vitamin K, choline, folate, Vit. These are also selections that have not been toasted, dry roasted or salted, but are minimally processed straight from the tree or plant from which they are derived. Often identified by their strong, sometimes off-putting sulfur smelling scent, durian's are a nutritious super fruit variety that provide beneficial nutrients to the skin and are known by aboriginal peoples as an aphrodisiac for increasing sexual libido. This can result in mood imbalances, difficulty learning or recalling information, and a decrease in brain function.
The body will adjust to constant low blood sugar by breaking down muscle to feed protein to the brain cells, and the body is fed by breaking down fat.
Insulin is required for the metabolism of sugar and fat, and when the body becomes resistant to insulin it means it can no longer use its own insulin properly for digestion. Omega 3s improve glucose metabolism and according to physiologist Fabio Cormana, MA., MS, ACE-CPT, direct our bodies to temporarily store carbohydrates as glucogen instead of body fat. We are provided the two critical Omega 3 fatty acids that our bodies need from fish, Docosahexaenoic or DHA and Eicosapentaenoic acid or EPA. Soybean oil is so plentiful that it is estimated 20% of the American diet comes from this single source.
But when added as part of the hydrolyzed proteins the labels do not have to state MSG as an ingredient. These hormones were banned in the European Union in 1989 but are still used regularly in the United States. Lands has modeled several populations, their Omega 3 HUFA score and their mortality rate from cardiovascular disease, displayed in graphic form on your personalized Omega 3 report.
Dietary fat is also good for us because it is one of three macronutrients that supports a number of our body's functions and provides us with energy. Consequently, a loss of essential fatty acid concentrations in the brain have been shown in research to cause cognitive decline and impairment. Long chain saturated fats are beneficial only when eaten in moderation along with fibrous whole plant-based foods. Some examples of healthy monounsaturated fats are olive oil, avocados, olives, nuts and seeds. They are known to raise LDL cholesterol and can significantly increase risk of heart disease and neurodegenerative conditions.These fats include hydrogenated or partially hydrogenated oils from plants like soy, sunflower, canola, cottonseed and corn. In addition to lauric acid the oil is also composed of other secondary saturated fatty acids, caprylic acid, capric acid and myristic acid. Pure unprocessed olive oil is a source of antioxidant phenolic compounds such as flavonoids, lignans and pinoresinol.
High quality, organic red palm oil is minimally processed using steam to extract the oil before it is expeller-pressed. Taken in capsule form or ingested as hemp oil, it can be used as a dietary supplement or as a nutty tasting condiment with foods.Consuming hemp oil is excellent for the hair and skin as it helps to nourish cell membranes and provides antifungal, antibacterial and antiviral properties. Lauric acid, one of the main fatty acids in coconut, is useful for normalizing cholesterol by promoting LDL conversion to pregnenolone. Being high in calories, they are especially energizing for intense physical activity and can help to foster weight gain, beneficial for depleted or emaciated individuals.
Our bodies need both Omega 3 and Omega 6, but they must be balanced and in near equal ratios for optimal health.
It means that you can now see how you can help prevent sudden cardiac events or other health events by adjusting your diet and improving your health. We do not recommended heating or cooking with these types of fats or their derived oils as it denatures their molecular structure, turning their good fats into bad ones.In addition, we would largely avoid refined monounsaturated vegetable oils like soybean or canola oil. In addition, most of these foods are genetically modified and are largely void of any nutritional value.
Coconut oil is one of the good fats under investigation as a dietary supplement for those with neurodegenerative diseases like Alzheimer's, serving as and alternative energy fuel for the brain.
The oil gets its super rich orange-red color from the presence of carotenes, the main ones of which are beta-carotene, alpha-carotene and lycopene. It is also high in the antioxidants vitamin E and beta-carotene and also includes the rare gamma-linolenic acid (GLA) and stearidonic acid (SDA).All polyunsaturated oils are extremely volatile to heat and light and can easily go rancid. It has a mild and nutty flavor and can be used on foods but should never be used for cooking purposes.One tablespoon of sacha inchi oil contains 124 calories and has a total fat content of 14g, with 1g saturated fat and 12g polyunsaturated fat. According to Professor Arnold Ehret in his book the "Mucusless Diet Healing System", olives are an alkaline food source and powerful mucus-dissolvers when consumed.
The good fats in coconut meat additionally support healthy thyroid gland functions which also plays a significant role in regulating cholesterol as well as maintaining ideal body weight.Fresh coconut meat provides a rich, flavorful texture in shakes, coconut kefir and a variety of desserts.
Some people can overeat nuts for they taste so good and are easy to snack on, but it is best to avoid the temptation. The fruit's high thiamine, tryptophan and potassium content make it a desirable food for relaxing the nervous system, relieving anxiety and improving muscle tone.
Nursing mothers that include coconut oil in their diet, can triple their level of lauric.  Today, in countries where coconut oil is still widely used, rates of heart and vascular disease remain low, yet this could also be attributed to healthier lifestyles in general.
They are found in many packaged foods and fast foods and are the polar opposite of good fats the body needs and thrives on.
For highest nutritional benefits it is best not to heat the oil or use it for cooking purposed as it is highly volatile to oxidation. It is therefore imperative that they be kept refrigerated to preserve their nutrient content and essential fatty acid structure. They are rich and tend to build up mucus and acidity in the body, especially if not properly balanced with other food selections.Nuts and seeds are easier to digest and assimilate when they have been soaked and strained (and sometimes sprouted) to remove phytates, lectins and other enzyme inhibitors that will impede their nutrient absorption. High in fiber, durian is helpful as a gentle laxative and, containing both carotenoids and vitamin C, additionally supports immune functions.This fruit is sweet and fatty with a custard like texture that to some palates tastes like vanilla pudding.
Coconut oil is converted by the body into the hormone pregnenolone, and has both immune stimulating and antioxidant actions. The oil however is best used raw and unheated in blended drinks and recipes to preserve complete nutritional profile.
Because olives are usually high in salt content, they should be consumed in moderate amounts to avoid excess sodium intake.
They can be soaked, processed and dehydrated into entrees that replicate traditionally served cooked foods such as: burgers, cheeses, milks, pizza and ice cream. Coconut oil also promotes increased metabolism by supporting thyroid and mitochondrial function.
The coconut oil we consume and promote as a good fat is organic, virgin, unrefined, non-GMO coconut oil derived from cold-pressed raw coconut meat.
One tablespoon of the oil is 125 calories and made up of 12g total fat content with 1g saturated fat, 2g monounsaturated fat and 11g polyunsaturated fat.

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