Adipose
tissue (body fat) is stored only when eating carbohydrates.
Click Here For Reference
Behavior
and Nutrition
Blood
Blood Pressure
Blood Vessel
Body Fat: (also see Toxins
or Fat )
Bones : (see Osteoporosis
)
Brain: (also see Essential
Fatty Acids)
Butter
Behavior and Nutrition:
Physical
Basis for Behavior:
| PHYSICAL
FORM |
VITAL
EXPRESSIONS |
1. Pre
human stage of development
|
Controlled
by two forces, hunger and sex urge.
|
2. Development
of human forebrain
|
Reason,
mental inhibitions for sex urge and appetite, honesty and
unselfishness.
|
3. Parental
nutritional injuries of fetus, with defects of forebrain.
|
Loss or
lowering of inhibitions with character change, delinquency
patterns and mentally retardation.
|
4. Nutritionally
produced forebrain growth with increased functions.
|
Super-mentality,
exalted personality, noble music, arts, social reforms and
altruism.
|
Reference: Nutrition and
Physical Degeneration, by Weston A. Price, McGraw Hill - NTC; 15th edition
(June 2003) ISBN: 0879838167. (out of print).
Blood:
Blood glucose levels are kept ad approximately 70 milligrams per deciliter
- about 1 teaspoon in the bloodstream.References:
Basic Medical Biochemistry: A Clinical Approach, pg. 483. Dawn B. Marks,
Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins,
August, 1996, ISBN: 068305595X.
(The
average persons body has about 2.5 gallons of blood.)
EFAs and blood:
Lack of sufficient EFAs will also affect the blood itself
by making blood cells more ‘sticky’ and interfering
with the platelet system, making blood cells more likely to clump, forming
clots. References:The books: Prostaglandins
and Control of Vascular Smooth Muscle Cell Proliferation, K. Schror,
R. Ney, Springer Verlag, July, 1997, ISBN: 3764356898. Prostaglandins
in the Cardiovascular System, H.F. Sinzinger, K. Schror,
Birkhauser, May, 1992, ISBN: 3764327014.
Reference: Elementary Introduction to Essential Fatty Acids (EFAs),July
23-24, 2001 Headquarters Plaza Hotel,Morristown, New Jersey, U.S.A.,Robert
Katz, PhD, Managing Director, Consortium for Brain Fatty Acids, Omega-3
Research Institute, Inc., and Director of EFA Research, CHERAB Foundation.
Blood Pressure (& Hypertension):
Salt intake and blood pressure:
“The majority of people with high blood pressure do not
have a salt factor and do not need to avoid the normal range of salt
intake, which can promote good health. A minority
of patients are salt sensitive, so that avoidance or reduction of salt
will reduce or normalize their high blood pressure. We always identify
them and advise appropriate salt reduction or diuretic therapy.”Reference:
Dr. John Laragh, M.D.
Those concerned
with salt intake should be advised to have their doctor check them for
salt sensitivity.
(Salt) only brings insignificant decrease in blood pressure
[2 points in the systolic and 3 points in the diastolic]. Reference:
Br J Gen Pract, 2000; 50: 948-949, 958-962.
Anxiety
and blood pressure:
Hypertension is not caused by anxiety [or depression]. — Stress
is not the cause of high blood pressure. Reference:
American Journal of Hypertension, 2001; 14:660-664.
Carbs and blood pressure:
It has been recently demonstrated that long-term consumption of a
diet high in refined carbohydrate induces hypertension. Reference:
Hypertension (Online). 36(3): 423-9, 2000
Though the
majority of studies concerned with carb-induced blood pressure elevation
have been short-term, the high-carb diet effect on high blood pressure
over the life span was also investigated by Department of Medicine,
Georgetown University Medical Center, Washington, DC. The result
of the study indicated that the blood pressure was the higher
the higher and the longer carbohydrate intake has been. Reference:
Journal of Hypertension. 15(8): 857-62, 1997
One hour after a high carbohydrate meal, exercise induced angina
pectoris symptoms in patients with chronic stable angina while exercising
after a high fat meal did not. Reference:
Journal of the American College of Cardiology. 29(2): 302-7, 1997
EFAs and blood pressure:
Prostaglandins of the omega 6 series were found to
[positively] influence blood pressure. Reference:
Progressive Lipids Research; 20:349, 362
Arteries
are supposed to have a good supply of EFAs to keep them soft and supple.
This makes it easier for an artery to expand, like a balloon, which
lowers blood pressure (bottom diastolic number). Not enough natural
fats, including EFAs can cause arteries to become rigid and less capable
of resisting tears. Reference: Molecular Biology
of the Cell, starting pg. 478, Bruce Alberts, Dennis Bray, Julian
Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland
Pub, March, 1994, ISBN: 0815316194. (see Blood Vessel below)
Blood Vessel:
The inner lining of the blood vessel is comprised of cells whose membranes
(or walls) need essential fatty acids to keep them flexible,
healthy, and resistant to damage. If we are deprived
of these EFAs, or consume only the adulterated fats found in processed
foods, the arterial walls become rigid, inelastic, and easily
damaged. Reference: Molecular Biology of
the Cell, starting pg. 478, Bruce Alberts, Dennis Bray, Julian
Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson, Garland
Pub, March, 1994, ISBN: 0815316194
Body Fat: (also
see Toxins or Adipose
Tissue)
Click here for the 3 Components of
Food and How They're Used by the Body
Adipose tissue (body fat) is stored only when eating carbohydrates.
Reference: Basic Medical Biochemistry: A Clinical
Approach, pg. 510. Dawn B. Marks, Allan D. Marks, Colleen M. Smith,
Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X
Dietary
fat does not go to excess body fat. Reference:
The American Journal of Clinical Nutrition, Dept. of Human Studies and
Nutritional Sciences, University of Alabama at Birmingham, 1996, vol.
64, pgs. 667-84.
Carbs can't help burn body-fat:
Fat does not burn in “flame of carbohydrates.” Reference:
Stryer’s Biochemistry, 4th Edition, pgs 612 & 638, Lubert
Stryer, Richard I. Gumport, W H Freeman & Co., February,
1996, ISBN: 0716725606
Replacing
dietary fat with carbs increased obesity (opposite of expected result):
The replacement of dietary fat with dietary carbohydrate failed to reverse
the trend of an increasing incidence of obesity in the population. Reference:
The results of the National Health and Nutrition Examination Survey
data-collection studies in the US.
Bones: (see Osteoporosis
and Protein)
Click here for the 3 Components of
Food and How They're Used by the Body
•
Animal Protein Consumption Associated With Bone Density in Elderly Women.
American Journal of Epidemiology 2002; 155:636-644
1. “Multiple linear regression analysis adjusted for standard
osteoporosis covariates showed a positive associate between
animal protein consumption….”
2. ”Vegetable protein was negatively associated
[bone loss resulted].”
Causes
of Osteoporosis:
1. Lack of physical stress on the bone
– from inactivity.
2. Shortage of protein
– so the bone matrix can’t be formed. (animal-based)
3. Lack of vitamin C.
4. Postmenopausal lack of estrogen. (estrogen
is made from EFAs)
5. Old age – decreased growth hormone
and other hormones inhibiting bone matrix. (hormones are made from protein
and EFAs)
6. Cushing’s disease (adrenal tumor).
Reference: Textbook of Medical Physiology, pg. 998,
Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996,
ISBN: 0721659446.
Notice: Lack of calcium is NOT listed!
Calcium is only used at the surface of bone. It can
actually contribute to harder, more brittle bones when
taken in excess. Bone needs to have a good balance of strength
and flexibility in order to stand up to stress and avoid fractures.
The list above tells us what our bones need to be strongest and avoid
breakage and fracture.
Protein
and bone health:
…women showed that those who ate the most meat were 68%
less likely to break a hip! Reference: Journal
of Clinical Nutrition 1999;69:147-152, of 32,000
Protein helps bones heal quicker (by up to 50%). Reference:
Prevention, October 1998, page 143. As
referenced above, protein is essential for healthy, strong bone
matrix. This is also because protein transports calcium to
the bone.
Brain:
(see Essential Fatty Acids)
Click here for the 3 Components of
Food and How They're Used by the Body
EFAs, dietary fat and the brain:
The brain is supposed to be loaded with EFAs and natural fat.
When the brain synapses make connections, they are covered with
a protective layer of fat. The more healthy fat available to
the brain the better protected these connections are.
This is why natural fat is essential for a healthy brain.
This directly affects memory and normal brain function.
Reference: CHS International Research Ltd., and the
article:DHA - A Cornerstone of Human Health by Lyle Hurd and Inge Mohede,
Ph.D. http://www.totalhealthmagazine.com/DHA.htm
Brain synapses have higher levels of DHA (Omega 3)
than most tissues. Reference: Nutrition and the Brain,
Richard J. Wurtman, Raven Press; ASIN: 0890047332, April 1983, Vol.
8, 1990:2.
Docosahexaenoic Acid (DHA) is an omega-3 fatty acid. It is needed for
the regulation of all bodily functions. DHA is also
required for maintenance of normal brain function in
adults. The inclusion of plentiful DHA in the diet improves
learning ability, whereas deficiencies of DHA are associated with deficits
in learning.
Premature infants who are not breast-fed are often
DHA-deficient. A link has appeared between DHA deficiency
and Alzheimer’s disease; however, no evidence
at this time indicates that supplementation with DHA will help Alzheimer’s
patients. Similarly, preliminary evidence shows that children
with attention deficit disorder (ADD) have low DHA levels.
However, no evidence demonstrates that DHA supplementation improves
ADD. Preliminary evidence suggests that people with a variety of rare
but related congenital diseases (Zellweger’s syndrome, neonatal
adrenoleukodystrophy, and infantile Refsum’s disease) may be DHA-deficient,
and may even benefit from DHA supplementation. Many doctors believe
the diets of most people eating a Western diet do not provide
optimal amounts of omega-3 fatty acids. Crawford MA, Costeloe
K, Ghebremeskel K, et al. Are deficits of anachidonic and docosahexaenoic
acids responsible for the neural and vascular complications of pre term
babies? Reference: Am J Clin Nutr 1997;66(4Suppl):1032S–41S
[review].
Reference: Soderberg M, Edlund C, Kristensson K,
et al. Fatty acid composition of brain phospholipid's in aging and in
Alzheimer’s disease. Lipids 1991;26:421–5.
Reference: Stevens LJ, Zentall SS, Deck JL, et al.
Essential fatty acid metabolism in boys with attention-deficit hyperactivity
disorder. Am J Clin Nutr 1995;62:761–8.
Reference: Martinez M, Vazquez E. MRI evidence that docosahexaenoic
acid ethyl ester improves myelination in generalized peroxisomal disorders.
Neurology 1998;51:26–32.
Human brain
size, based on head circumference, has diminished approximately 11%
since the advent of agricultural societies. Modern European hunter-gatherer
men and women stood five to six inches taller than farmers of a few
generations later. Reference: Dangerous Grains, James
Braly, M.D., and Ron Hoggan, M.A., Penguin Putnam, Inc., 2002, ISBN:
1-58333-129-8.
Trans
Fats in the Brain
Studies show that the trans fatty acids we eat do get incorporated into
brain cell membranes, including the myelin sheath that insulates neurons.
They replace the natural DHA in the membrane, which affects the electrical
activity of the neuron. Trans fatty acid molecules disrupt communication,
setting the stage for cellular degeneration and diminished mental performance.
Reference: Lipids, 1994; 29/4:251-58.
Butter:
Butter
contains a vitamin activator termed Activator X. Reference:
Nutrition and Physical Degeneration, by Weston A. Price, McGraw Hill
- NTC; 15th edition (June 2003) ISBN: 0879838167. (out of print).
Real
butter and energy:
Butter is used directly for energy. Reference: Textbook
of Medical Physiology, pg. 843.
Dietary
fat does not go to excess body fat. Reference:
The American Journal of Clinical Nutrition, Dept. of Human Studies and
Nutritional Sciences, University of Alabama at Birmingham, 1996, vol.
64, pgs. 667-84.
Saturated
fat and heart disease:
No saturated fats found in aortic plaque! Reference:
Lancet 1984;344:1195-96. [Eating saturated fat did not cause
their heart disease.]
