NaturalNews) The superfood tag is awarded to nutrient-dense foods, which pack more nutrients or antioxidants per bite than most other foods. Superfoods are food, not just nutritional extracts, minerals, or vitamins sold as supplements to food, such as B complex capsules, etc.
One may survive on a couple of superfoods, but as meals they aren’t very fulfilling. Nevertheless, as foods, the body accepts them more easily than most extracted supplements. So eat good food with added superfoods as well.
Here are seven to consider
(1) Chlorella is treated by most as a supplement. But it is a food, actually. Around the end of WW II, it was considered as a solution for world hunger because it’s so easy to culture and harvest from fresh water ponds or man-made pools.
That idea was abandoned because chlorella cell walls were too tough to digest. But a technique has been developed to break the cell walls mechanically without damaging the algae.
Today, most chlorella brands will say “broken cell walls” indicating the nutrients are readily assimilable. Chlorella growth factor (CGF) helps regenerate cells slow aging issues. It also chelates heavy metals to remove them from the body more than any other green superfood. Mike Adams elaborates here:http://www.naturalnews.com/030030_chlorella_superfood.html
(2) Spirulina or blue-green algae is another condensed green superfood. Commonly considered an algae, technically it’s considered a type of single cell beneficial bacteria or a crossover between bacteria and algae, containing elements of both.
Either way, like chlorella, it’s a potent ancient simple cell food that’s harvested from fresh water. Some health food experts, including the Health Ranger, mix both spirulina and chlorella together. (http://www.naturalnews.com/SpecialReports/Superfoods.pdf)
(3) Kale demands an acquired taste. But juicing it with carrots and some apple allows it to go down easily. Slow juicing with a masticating juicer renders kale’s power packed nutrient package even more condensed with all its enzymes intact. More here: http://www.healingfoodreference.com/kale.html
(4) Coccao offers a superfood that’s easier to eat – chocolate. Cacao is the basis of chocolate, and it has the highest ORAC (Oxygen Radical Absorption Capacity) rating of all foods.
You can grind cacao beans and put them into hot milk or coffee. Or you can eat dark or semi-sweet chocolate candies that are at least 70 percent cacao. Cacao/dark chocolate protects against cardiovascular problems and improves brain function. (http://www.naturalnews.com)
(5) Chia seeds are high in omega-3 and unlike flax seeds, they don’t have to be ground. They are a little pricey compared to flax seeds, but they offer more nutrients and also protect against heart disease. (http://www.greenmedinfo.com)
(6) Noni juice that’s raw and not denatured. It’s immune enhancing and medicinal, unlike the overpriced stuff from multi-level marketing groups that’s reconstituted from frozen concentrates and sweetened.
You can get raw, basic juices from a locally run organic farm in Hawaii, among others. Here’s the Hawaiian source: http://www.virginnonijuice.com/Home.htm
(6a) Aloe vera juice needs to be added. Again, it should be organic and unadulterated. Aloe vera juice is both immune system enhancing and very medicinal.
Article extracted from www.naturalnews.com/040431_nutrient_density_superfoods_kale.html
There has been a dramatic increase in the use of nutritional supplements over the last several years, with many relying on these alternatives as a means to prevent and treat disease. There is a common belief held by the population that all supplements are created equal. This has led some to seek the best value, not the best quality. A consumer should know that the grade, form, purity, bioavailability and third party verification all contribute to the effectiveness of the product they’re ingesting.
Nutritional supplements are typically available in four different categories: pharmaceutical grade, medical grade, cosmetic or nutritional grade, and feed or agricultural grade.
Pharmaceutical grade is the highest quality grade of vitamins, meaning the purity, dissolution and absorption meet the highest regulatory standard verified by an outside party. Pharmaceutical grade vitamins may be available without a prescription, but they are typically only sold by licensed health care practitioners.
Medical grade vitamins are also a high-grade vitamin, although they may not meet all of the standards of pharmaceutical grade vitamins. Prenatal vitamins typically fall into this category.
Cosmetic or nutritional grade supplements are typically sold in health food stores. These supplements might not always be tested for absorption, dissolution or purity. Additionally, these supplements do not always have the same concentrations of active ingredients as what is listed on the label.
Feed or agricultural grade supplements are produced for veterinary use, and patients should not use this grade of supplement [Source: Smith].
You may be asking, “Why are things such as form, purity and bioavailability so important?” The ability for your vitamin to work properly can vary greatly depending on the form used. An example of this is the difference between natural or synthetic vitamin E. Natural vitamin E is absorbed better from the GI tract and is more active than its synthetic counterpart. Magnesium aspartate is better absorbed and more bioavailable then magnesium oxide, but some manufacturers of lower-grade supplements use the oxide form because it takes up less room in the capsule or tablet and is less expensive. Purity is another important quality. All vitamins should be screened for impurities such as lead, mercury, pesticides, insecticides or other toxic ingredients [Source: Smith].
The best way to make sure you are purchasing a high quality nutritional supplement is to buy a pharmaceutical grade form. These are usually only sold by a licensed health care practitioner such as a doctor, nurse practitioner, compounding pharmacist or chiropractor. The manufacturers of pharmaceutical grade supplements know their high quality products can have a profound effect on an individual’s health; therefore, they want a licensed health care practitioner monitoring the use of their product. If you don’t know if the supplements you are purchasing are pharmaceutical grade, make sure the company is Good Manufacturing Practice (GMP) certified and find out by whom they are certified. You may also want to make sure they perform laboratory analysis on their products, find out what kind of assays they perform on their products, and see if they do disintegration studies on their supplements. You may also want to see if the company performs human trials to ensure they are safe and effective. Seeking out a health care provider trained in integrative medicine can be a step in the right direction to help you through the process of finding a high quality nutritional supplement that will meet your personal needs.
Article extracted from : http://health.howstuffworks.com
AloePower Extra Strong: Potent NAFDAC approved Aloe Vera juice from Swissgarde,South Africa In Nigeria
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AloePower contains Aloe Vera,Aloe Bitters, Sutherlandia, Vitamin C, Greentea & Ginseng. (Contains 500 ml and 1Litre)
1. Helps to improve general health.
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4. Normalizes blood sugar in diabetic patients and deals with other symptoms.
5. Helps soften stool.
6. Part of a combination treatment for Staph.
8. Contains soluble fiber which aids poor digestion and colon cleansing.
9. Contains ginseng which is beneficial for Highblood pressure.
10.Helps to dissolve kidney stones.
11.Aids cancer prevention and restrict cancer cell growth.
14. Helps in assisting with detoxifying and normalizing the system.
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They contain: Horny Goatweed, Aloevera, Aloe Bitters,Saw Palmetto, Pumpkin seed Oil, Selenium, Vitamin E, Ginseng, Zinc, Vitamin c, etc.
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1. Yogurt is easier to digest than milk. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yogurt. The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yogurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons. Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. In our pediatric practice, we have observed that children who cannot tolerate milk can often eat yogurt without any intestinal upset. While the amount varies among brands of yogurt, in general, yogurt has less lactose than milk. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.
2. Yogurt contributes to colon health. There’s a medical truism that states: “You’re only as healthy as your colon.” When eating yogurt, you care for your colon in two ways. First, yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic.
Secondly, yogurt is a rich source of calcium – a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.
3. Yogurt improves the bioavailability of other nutrients. Culturing of yogurt increases the absorption of calcium and B-vitamins. The lactic acid in the yogurt aids in the digestion of the milk calcium, making it easier to absorb.
4. Yogurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yogurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yogurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown yogurt cultures to contain a factor that has anti-tumor effects in experimental animals.
|NUTRITIP: Yogurt – Good for Young and Old
Yogurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yogurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria.
5. Yogurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. Yogurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular “healing food” for diarrhea. Many pediatricians recommend yogurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating yogurt. It’s good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
|NUTRITIP: A Chaser for Antibiotics
Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in yogurt can help replenish the intestines with helpful bacteria before the harmful ones take over. I usually “prescribe” a daily dose of yogurt while a person is taking antibiotics and for two weeks thereafter.
A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.
6. Yogurt can decrease yeast infections. Research has shown that eating eight ounces of yogurt that contains live and active cultures daily reduces the amount of yeast colonies in the vagina and decreases the incidence of vaginal yeast infections.
7. Yogurt is a rich source of calcium. An 8-ounce serving of most yogurts provides 450 mg. of calcium, one-half of a child’s RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yogurt increase the absorption of calcium, an 8-ounce serving of yogurt gets more calcium into the body than the same volume of milk can.
8. Yogurt is an excellent source of protein. Plain yogurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yogurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called “predigested.”
9. Yogurt can lower cholesterol. There are a few studies that have shown that yogurt can reduce the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.
10. Yogurt is a “grow food.” Two nutritional properties of yogurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yogurt increases the absorption of minerals. And even most picky-eaters will eat yogurt in dips and smoothies and as a topping.
Perhaps we can take a health tip about yogurt cultures from cultures who consume a lot of yogurt, such as the Bulgarians who are noted for their longer lifespan and remain in good health well into old age.
Article extracted from : http://www.askdrsears.com/topics/family-nutrition/yogurt/10-reasons-yogurt-top-health-food
By far the chief wreckers of our health today are sugars and bad fats. So which are the good ones and which ones are bad? My aim is to enable you to make better food choices for you and your family.
Sugars are more than just the white grains you put in your coffee or tea. Sugars are also to be found in the caffeine in coffee, alcohol, honey, fruit juice without the pulp and peeled potatoes. Even the so-called slow sugars, such as whole grains, are still sugars.
We are the descendants of Stone Age men. By an evolutionary twist, this man was a mammal whose liver was not capable of converting sugar into vitamin C (most mammals can, in fact, do this). Thus we need to get our vitamin C from external sources, such as vegetables and fruit. We are not genetically equipped to deal with a whole lot of sugar.
One needs to distinguish between fast and slow sugars. Fast sugars are sugars
which are not converted into energy by the liver but into fat instead. These are more or less immediately released into the bloodstream, causing your blood glucose levels to rise. This in turn provokes an insulin response by the pancreas to stabilize your blood sugar by bringing it down. Insulin is also responsible for the conversion of these sugars into fat. Basically your body is in survival mode because excess sugar levels can cause serious health complaints such as high cholesterol, cardiovascular disease, candidiasis and other bowel disorders, hypoglycemia, high blood pressure, diabetes, and even cancer, insulin shock and death. It is the job of your pancreas to prevent this from happening.
Western food is, however, loaded with fast sugars, causing a daily panic in our bodies. Since too much insulin in the system can also be sickening and because our body is constantly trying to find a balance, we develop insulin resistance. This causes you to be free of complaints for many years. However, it is a pseudo-balance and it is therefore no coincidence that most people develop complaints and ailments in midlife. As the accumulated damage spans a period of 20 to 30 years, most people will not trace their health problems back to the food they have been consuming all these years. We are currently experiencing an explosion of cancer, cardiovascular disease and type 2 diabetes. And these diseases are occurring at an increasingly younger age too!
Diabetes is not called sugar diabetes for nothing. Sugar sickens. Diabetes is nothing more than a used-up, weakened or worn-out pancreas. It has been working overtime for years and is now no longer capable of producing sufficient amounts of insulin to regulate the blood sugar, resulting in pancreatitis, pancreatic cancer or other afflictions of the pancreas. On top of this, insulin resistance causes your body’s insulin to be increasingly less effective. The only way to reverse the process is to eliminate fast sugars in your food.
Start drinking your coffee or tea black (without that dead, ultraheated creamer as well) and don’t eat products containing sugar. Which is kind of a pain because it’s in nearly all our food. Check the ingredients on the label – and that goes for products from health-food stores too. Watch out for glucose, fructose, dextrose, sucrose, invert-sugar syrup, but also ‘natural’ alternatives such as raw cane sugar, corn syrup, rice syrup, date syrup and wheat syrup. Our bodies were not made to process that much sugar, natural or otherwise.
Slow sugars are also sugars. They’re in whole-grain products such as brown bread, brown rice, brown pasta, etc. These are called whole grain because the germ, the outer bran as well as the inner starch, are used. Particularly the bran slows down the sugars of the starch. White bread is therefore a fast sugar because the bran has been removed from the grain, leaving only the starch. For that reason, brown bread, brown rice and brown pasta are healthier than their white varieties. It’s the fiber in bran which slows down the sugars, slowing down their release into the bloodstream.
The same happens with potatoes and fruit. Those of you who remove the skin from an apple are refining the apple by throwing away the fiber and leaving only the fruit sugar. Peel a potato and you’re doing the same. Without its skin, a potato is merely a starch bomb and therefore a fast sugar. For this reason, fruit juice without the pulp fiber is nothing more than liquid candy. Nature didn’t intend it this way, otherwise she would have produced apples and potatoes without pulp and fiber. So don’t buy commercial fruit juice from a pack but squeeze your own fruit juice and don’t forget to drink the pulp either. Choose sour and bitter fruits instead of sweet ones, particularly berries, sour apples and citrus fruits such as lemon and grapefruit. Sour and bitter fruits are the original fruits and were eaten by Stone Age men.
Though slow sugars are better than fast sugars, this does not mean you can consume brown bread, rice, pasta and whole sweet fruits unlimitedly! Once again, we were not made to pump large quantities of sugars into our system. Therefore you should eat no more than two slices of bread and have brown pasta or rice only twice a week. So what should you eat instead? A much more complex form of carbohydrates is in vegetables. Try eating a salad a day containing, for example, carrot, green leafy vegetables, alfalfa and sprouts with a dressing of lemon juice and extra virgin coconut oil or olive oil and see how long that keeps you going. I guarantee you will get more energy and feel less hungry. You will also shed those excess pounds fast because you have drastically lowered your sugar intake, reducing your risk of diabetes and making you feel healthier and more vital. Don’t forget that viruses, parasites and cancer cells feed on sugar too.
Though honey has many healing qualities it should nevertheless be regarded as a fast sugar. Nature made the stuff so darn sweet for a reason – you should eat it only in small quantities. Because of its healthy aspects, honey need not be avoided. Make sure you eat raw honey (available in health-food stores or from local bee keepers), though, and not the highly processed honey supermarkets sell, which has been industrially heated and robbed of all its nutrients. Very often the bees were fed ordinary sugar as well, so this kind of ‘honey’ is nothing more than sugar disguised as honey.
A very special role is reserved for the caffeine in green tea. Just like alcohol,
caffeine is a natural substance which, when used sparingly, can have a healing effect. In coffee, the caffeine is however released at lightning speed, which makes coffee a fast sugar. This is of course why we drink coffee in the morning, to kickstart the brain into action. If you don’t want to give up your coffee, limit yourself to two cups a day.
Drinking green tea is better, though. For reasons yet unknown, there is a substance in green tea which slows down the release of caffeine into the blood, making it a slow sugar and giving you only the health benefits of caffeine. It gets even better: green tea also ‘eats’ the glucose in your blood, helping you to stabilize your blood sugar and supporting the pancreas so it doesn’t have to produce massive amounts of insulin.
Please don’t let this be a reason for you to fall into the trap of using artificial sweeteners such as aspartame, sorbitol, saccharine and other cancerous chemicals! Teach yourself to avoid sweet foods and enjoy the natural taste of real food instead. People who add cream and sugar to their coffee are really drinking coffee-flavored candy. It’s time we become adults and appreciate all four tastes (sweet, sour, salt and bitter) instead of only two (sweet and salt). If we did this and used all the colors of the rainbow, we would automatically make better food choices. We have been conditioned since we were children toward sweet and salty foods by a powerful food industry and therefore as adults, we often still have the taste of a four year old.
Our government tells us that unsaturated plant fats are good for us and saturated animal fats aren’t. This is a little too black and white. Here’s the grey area:
First off, it’s essential that we look at the omega fatty acids in vegetable and
animal fats. Next to sugars, it’s necessary to reduce your omega-6 intake. Omega-6 is a natural and healthy fatty acid but only at the right ratio to omega-3. We can eat unlimited amounts of omega-3 fats but too many omega-6 fats will inevitably lead to health problems.
The omega-3 to 6 ratio in Paleolithic times was no more than 1:4. What is it today? Anything from 1:20 to a staggering 1:50! Time, therefore, to up your omega-3 intake and lower your omega-6 intake. Eat fewer grains and avoid grain-based oils such as corn oil. Other omega-6 oils which are best avoided are soy oil and sunflower oil. Commercial meat and dairy comes from animals fed grain pellets and therefore also contain too much omega-6. Besides the animals’ suffering and the antibiotics, growth hormones, and the GMO’s they get, this is another reason to choose organic, grass-fed meat and dairy. Cows are supposed to eat grass and clover. So are pigs. Did you know chickens also eat grass?
So where do we get all these omega-3 fats? From anything with a green leaf. Green leafy vegetables are an excellent source of omega-3, particularly when raw. For cooking, also use green veggies, such as kale, sprouts, broccoli, etc. Other vegetable fats containing omega-3 are flaxseed oil and walnut oil. Be careful, though, as these oils do not allow themselves to be heated. Use only extra virgin olive oil for this or use olive oil cold. The best animal source of omega-3 is wild fatty fish and cod-liver or krill oil. These contain the long-chain EPA and DHA omega-3 fats.
For years we’ve been hearing that saturated fats are bad because they increase cholesterol levels. This is a persistent myth. In Asian, African and South American countries people cook with butter, coconut oil, and lard all the time and look at the health of these people! Saturated fats can withstand high temperatures and can be used multiple times and are therefore perfectly suited for frying. The best fats for frying are butter, coconut oil and olive oil. Natural saturated fats (animal fats but also plant fats like coconut fat) are processed by the body without difficulty and are not fattening. What makes people fat and unhealthy are sugar and refined oils (trans fats). By all means, help yourself to an organic egg fried in butter, full-fat yogurt or organic grass-fed meat.
Trans fats are the missing link between unsaturated and saturated fats. It’s not saturated fats which are the enemy but trans fats. Trans fatty acids are formed by solidifying cheaply available unsaturated plant fats like sunflower oil, soy oil, corn oil, peanut oil, etc. Through a heating process, the liquid is extracted from these fats, either in part or whole. Then a hydrogen atom is added. This results in the transformation of unsaturated fatty acids into saturated fatty acids, a kind not found in nature and which is alien to the body. When you consume these fats, your body doesn’t know what to do with them, giving them free range to form free radicals and cause damage even at the cellular (DNA) level!
Which products contain trans fats? It’s better to ask which ones don’t nowadays. Frying oil, potato chips, coffee creamer, cookies – chances are they contain hydrogenated or partly hydrogenated fats. Even peanut butter is no longer exempt. And it isn’t just foods either: make sure you also read the labels of vitamin supplements, ointments, creams, gels, lotions, cosmetics – even the ones you buy in health-food stores. It’s very important that you check the labels for these and other ingredients. You will find empty foods very often also contain sugar, salt, flavour enhancers and chemical sweeteners to hide the fact that they taste like cardboard. Food should be prepared in a kitchen, not in a lab.
Interestingly enough, trans fats are not completely unnatural. Meat and dairy from hoofed grazing animals (ruminants) naturally contains 2 to 3% trans fats. Tests have been done to measure the potential harmful effects of natural and unnatural trans fats. Natural trans fats turned out to be completely harmless, whereas chemical trans fats did prove harmful to natural organisms, even though they looked identical under the microscope. Nobody knows why this is. My guess is other micronutrients play a role in cancelling the potentially harmful effects of natural trans fats in, for example, butter. We see the same mechanism at work with the caffeine in green tea. Nature works in complex synergistic wholes, never with isolates. We are only beginning to discover the complex interaction of these micronutrients.
The deadly cocktail of sugars and trans fats is responsible for the many health challenges we face today. Our blood and blood flow suffer particularly because of their devastating effect on the liver, guts, kidneys and heart. No wonder so many of our modern diseases affect exactly those organs.
About the author
Mike Donkers is an English teacher from the Netherlands who started taking care of his own health in October 2006 because doctors couldn’t help him. His interest in the connection between food and health has led to more in-depth research, particularly in the role sea minerals can have in the regeneration of cells. He is also a self-taught guitarist and singer. He is the songwriter and frontman of his own band, The Mellotones (www.nubluz.com).
Article extracted from: http://www.naturalnews.com/023085_sugar_fat_fats.html#ixzz24YuZGphH