Showing posts with label Healthy Fats. Show all posts
Showing posts with label Healthy Fats. Show all posts

Cats Know Margarine Is Not Food. Do You?




What is margarine? It shows up in the food aisle at your local grocery store, but does that make it food? My cats don't think so. And neither do I.


What is Margarine? A Message from the Barn Cats

I don't buy margarine. I used to many, many moons ago (back when I was scared of butter). But now that I know saturated fat is good for you, nary a stick or tub of margarine has entered my kitchen for some years now. That is, until a house guest left a package in the fridge a few weeks ago.

I didn't even realize it until the guest had left. And there it is. A yellow and blue box full of oddly colored yellow sticks of margarine. It doesn't look like the creamy, gold butter of summertime. It's a fake yellow, food-dye yellow. Ick.

I call my husband over to the fridge. "What do we do with it?" I ask.

"Well, we can't eat it," he says. "That's gross."

I am so glad he agrees with me.

"Should we throw it away?" I hesitate. "I hate wasting food."

We stare, deep in thought, at the yellow and blue box.

"We could feed it to the cats?" I finally suggest. But I'm not sure. Would that be right?

We have several barn cats who live outside and protect our chickens from various pests and predators that roam our woods. They love snacking on the occasional scrap food, especially when I am kind enough to pass a little liver, a fresh egg, or shrimp tails their way. Perhaps this explains why they follow me around the yard, making figure eights around my feet as I walk. They want to know if I have any tasty tidbits for them to sample.

But this was different. Margarine could hardly be equated with real food like liver or eggs.

My husband finally answers slowly, "I guess so." He also sounds hesitant. We are not sure if this could be considered animal abuse.

With doubt weighing heavily on my mind, I pull each yellowy stick of margarine from its plastic wrapping and put in into a bowl. Now I love butter, but this clearly isn't butter as it turns my stomach even looking at a whole bowlful of the stuff.

I take the bowl out to my cats, who immediately begin the figure eight ritual in anticipation of their treat. I set the bowl down in front of them, and all of them pounce at the easy prey.

But then they stop. They sniff the margarine gingerly and then look up at me as if to say, "Where's the real food?"

Not even the greediest of my barn cats will take a nibble. I am perplexed, because I have seen these cats eat some strange and rather disturbing things over the years. I decide to leave the bowl and see if they don't develop a hankering for it.

I return two hours later to fetch my empty bowl. Only it isn't empty. In fact, the margarine hasn't been touched at all. I am floored and I bring the bowl back into the house to show my husband.

Neither of us can believe it, but our cats flat-out refused to eat even a nibble of margarine. If only the general population were so wise. We marvel at the instinctual knowledge of wild beasts while I scrape the margarine into the trash can. I vow to never try and feed this fake-food-stuff to my animals ever again.

Sorry barn cats. My bad.

Moral of the story: I now realize you aren't actually wasting food when you throw margarine away. Because what is margarine? The answer is clear: it is not food!


And for all future house guests: if you leave margarine at my house, I will throw it straight into the garbage can and perhaps dare to lecture you on how even my cats won't touch it. I am sure my cats endowed me with this experience for a good reason. I must spread the word about real butter.





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Grain-Free Chocolate Peanut Butter Bars Recipe




Sigh. Nothing can pull a girl's heartstrings like a good recipe for chocolate peanut butter bars. As a lifelong fan of Reese's peanut butter cups, I've always wanted to find a way to indulge my chocolatey peanut buttery cravings at home without having to succumb to mass market candy with all its not-so-lovely additives.

Enter this too-good-to-be-true chocolate peanut butter bar recipe by my fellow blogger Carol at Ditch the Wheat. She obviously understands the magical spell Reese's can hold over you, as well as the age-old struggle between trying to indulge in a decadent dessert and trying to eat better for your health.

I was delighted to discover her latest recipe book Indulge: 70 Grain Free Recipes included a recipe for chocolate peanut butter bars. Not only do these hit the spot perfectly, but the recipe is very friendly to those with allergies or anyone following a grain-free, dairy-free or paleo-style diet.

If you're trying to avoid peanut butter (for allergies or other reasons), or if you just want to give these a creative flair, you can also try making them with almond butter or cashew butter--I imagine homemade macadamia nut butter would be pretty finger-lickin' good, too!

 

How to Make Grain-Free Chocolate Peanut Butter Bars 

(Soooo Yummy like Reese's!)

 

Crust:
  • 1 cup almond flour/meal, (250 mL)
  • 2 tbsp extra virgin coconut oil, (30 mL)
  • 2 tbsp raw honey, (30 mL)
  • 1/8 tsp salt, (0.5 mL) 

Filling:
  • 1 cup almond butter or cashew butter (or peanut butter, of course!), (240 mL)
  • 3 tbsp extra virgin coconut oil, (45 mL)
  • 3 tbsp raw honey, (15 mL)
  • 1 1/2 tbsp unsweetened cocoa powder, (22.5 mL)
  • 1/2 tbsp raw honey or more, (7.5 mL) 

Instructions:
  • Preheat oven to 350°F (177°C). Line the bottom of a 4x8 inch rectangular loaf pan with parchment paper. 
  • In a large bowl combine the ingredients for the crust.
  • Evenly press the dough into the bottom of the prepared baking pan.
  • Bake for 10-15 minutes. The crust is done when it is lightly brown and firm to the touch. Let the crust cool before spreading the filling.
  • In a bowl, combine the nut butter, coconut oil, raw honey. Mix and reserve about ¼ of the mixture for the chocolate topping. 
  • Spread the almond butter filling onto the cooled crust. 
  • Place the bars in the freezer to firm up before spreading the chocolate mixture on top of the almond filling.
  • To make the chocolate topping add unsweetened cocoa powder to the reserved almond butter filling and sweeten to taste.
  • Spread on top of the semi-frozen bars. Place in the fridge to firm. Store the bars in the refrigerator. 
  • Makes 8 servings

Cover 1 - OriginalEasy peasy, aren't they? If you're ready to try more grain-free, primal-friendly dessert recipes, then you'll want to check out Indulge: 70 Grain Free Desserts. You'll get:

  • Over 70 + recipes that include nut free & egg free recipes
  • 162 pages of content
  • All recipes are dairy free and adhere to Paleo principles
  • Hyperlinked table of contents makes navigating easy
  • Beautiful photographs
  • Trouble shooting tips
  • Bonus! A printer friendly copy

Save 20% today! Order Indulge: 70 Grain Free Desserts by Jan. 31, 2013 and pay $24.97 $19.98 with coupon code HOLIDAYDTW. 

Click here to order now!





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Refined vs. Unrefined Coconut Oil: 3 Reasons I Use Refined Coconut Oil



One of the biggest misconceptions I see in the health world is that unrefined automatically equals better. This isn't always the case, especially with coconut oil. The refined vs. unrefined coconut oil debate has raged on for decades, with unrefined coconut oil usually winning the battle. However, I choose refined coconut oil every time and here are three reasons why:


3 Reasons I Use Refined Coconut Oil


1. It's All in the Fat

Coconut oil's benefits are due to one important factor: its fatty acid composition. Coconut oil contains a high concentration of medium-chain saturated fatty acids like lauric acid. These fight inflammation caused by unstable polyunsaturated fatty acids, are easily digested, and put up one powerful fight against pathogens like bacteria, viruses and fungal infections.

So here's the question: does unrefined coconut oil have a better fatty acid composition than refined coconut oil? The answer is no. They are essentially the same. So if you're looking for the benefits of coconut oil's fatty acids, you'll still find them in the refined oil.


2. The Taste is More Practical

Don't get me wrong: I really dig the occasional coconut macaroon or coconut cream pudding. But I don't want coconut flavor invading my scrambled eggs, fresh popcorn or homemade chicken broth. And neither does the rest of my family. We tend to eat more coconut oil when it's refined and flavorless, because it's so much easier to blend into any kind of dish.
If you love coconut-flavored anything, then this probably isn't a big deal. But if you're like me, refined coconut oil simply fits into your life more seamlessly.


3. It's Better for Sensitive Digestion and Allergies

Digestive issues and allergies are some of the most common health problems invading our society today. For this reason, unrefined coconut oil can be irritating to sensitive individuals, because it contains a lot of potentially allergenic compounds. In refined oil, these have been completely removed, which is why it is odorless and flavorless.
If someone tells me they have stomach pains after eating a very small amount of coconut oil, I always ask if it was refined or unrefined. Chances are, they answer unrefined. Usually switching to a quality refined oil eliminates this problem.


More Tips on Buying and Eating Coconut Oil:

  • It's still a good idea to buy high quality coconut oil. Quality sources make sure their coconut oil is clean, pure and uncontaminated. Click here to find my favorite source of refined, expeller-pressed coconut oil.
  • If you are new to coconut oil, start with less than a teaspoon per day and then slowly add more as desired. This can help with digestion and also prevents any possible reaction that your system might have to coconut oil's strong antibacterial, antiviral and antifungal properties.


Read More About Coconut Oil:






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10 Reasons Why I Love Butter



How do I love thee, butter? Oh, let me count the ways...


1. Butter is real.

I love food that doesn't need an ingredient list. And butter is as simple as it comes: cream. That's it. No hydrogenation necessary, no flavor additives, no preservatives. Just my style.


2. It's delicious.

When it comes down to it, healthy food should taste amazing. And butter definitely fits that bill. Who doesn't like butter? Granted, I'm sure there are some folks out there who don't... but I've yet to meet one personally. Not only does real butter taste a million times better than any "buttery" spread out there, it also makes other food taste great too!

My number one cooking tip? Use real butter. Everything you make will taste better.


3. It's got vitamin A.

Forget carrots! Beta-carotene is so yesteryear--and it's hard for many people to convert beta-carotene into useable vitamin A anyway. Get some super bioavailable vitamin A from real butter instead. It's great for your eyes, your skin and so much more. Learn more about the vitamin A in butter here. 


4. It's got saturated fat.

Eek! I feel like I said a dirty word. But saturated fat is not the health demon portrayed in the media. In fact, the fats in butter are some of the most life-giving fats on the planet. The short- and medium-chain saturated fatty acids in butter protect against cancer, boost immunity, fight fungal overgrowth and provide a steady source of energy for your body. Read more about the health benefits of saturated fat here. 


5. It's low in PUFAs. 

I don't like to demonize food groups, but polyunsaturated fatty acids (commonly known as PUFAs) aren't your friend. I don't believe a little cod liver oil or some peanut butter now and then is something to worry about, but the fact that so much of our food is drenched in vegetable oil these days has caused a serious imbalance in our diets. When you consider that polyunsaturated oils have been linked to cancer risk among other health problems, it makes sense to cut back on those PUFAs and consume a more balanced ratio of fatty acids.

Enter butter. Butter's fatty acid profile depends on the source (grass-fed obviously provides more benefits), but overall butter contains an awesome balance of fats:

  • 65 percent saturated fat
  • 30 monounsaturated fat
  • 5 percent polyunsaturated fat


6. It's got vitamin K2.

Vitamin K2 is the most beneficial form of vitamin K. It's easily absorbed and utilized by the body. Vitamin K2 works in synergy with other fat-soluble vitamins like vitamin A, vitamin D and vitamin E to improve your health in a number of ways. Vitamin K2 is even associated with a lower risk for cancer and heart disease! Find out more about the vitamin K2 in butter here.


7. It's got butyric acid.

Butyric acid (also known as butyrate) is a beneficial fatty acid that has been shown to improve cholesterol levels, lower triglycerides, promote healthy body weight, and restore gut health. It can even help reverse cancer. Read more about these benefits here.


8. You can make your own.

Yes, you can! And it's incredibly easy. I've made my own butter by shaking fresh cream in a jar (tiresome, yes, but also a great arm workout!) and by mixing it in my Cuisinart food processor.

Food Renegade did a great post about making butter here (check out the comments--lots of helpful tips and questions there).


9. You can make it raw.

Raw dairy has some fantastic benefits because it contains the natural enzymes and co-factors that aid in the absorption and utilization its nutrients. Although raw butter can't be found in most stores, you may be able to find it from a local farmer or you can make your own if you have access to raw cream.


10. You can make it cultured.

Culturing the cream before making raw butter is a great way to increase the bioavailability of the nutrients found in butter. Simply leave your raw cream out at room temperature for about 7 hours to let it culture and then make your butter as usual. You can also find cultured butter in some stores and farmers markets.


I'm sure I could go on, but now it's your turn: do you love butter? Tell us in the comments below!

This post is part of Fight Back Friday.









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Coconut Oil for Acne




Coconut oil for acne was at the top of my list of posts to write about getting clear skin. While I don't agree with outright food worship, I have to admit that coconut oil deserves a lot of the attention it gets. When it comes to promoting clear, healthy skin, coconut oil is definitely just what the doctor (dermatologist?) should be ordering. You can use coconut oil for acne in two primary ways:

How to Use Coconut Oil for Acne


1. In Your Body

Coconut oil is brimming with medium chain fatty acids like lauric acid and caprylic acid which are metabolized into potent antibacterial, antiviral and antifungal agents in the body. These work to fight some of the underlying causes of acne such as candida overgrowth, autoimmunity and inflammation.

The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil)Recently I've been considering the times I've had exceptionally clear skin during the past few years, and one factor that keeps popping up is that whenever I had really clear skin I was also eating a lot of coconut oil at the time. I'm still not sure whether or not eating more coconut oil is a determining factor in my acne, but it's certainly worth experimenting with.

And so I've renewed my commitment to eat at least three tablespoons of coconut oil every day, the minimum amount recommended by Bruce Fife in The Coconut Oil Miracle, as well as Mary Enig and Sally Fallon in Eat Fat, Lose Fat.


2. On Your Body

I know what you're thinking: Coconut oil on your skin? Won't it make you break out?!? ...At one point in time I too was terrified of putting anything oily on my skin. Using coconut oil for acne sounded ludicrous.

I figured that acne is caused by oil so the best thing to do is kill it with dryness. Well, you know what's worse than acne? Acne and dry skin at the same time! (And let me tell you it's no picnic trying to apply makeup to dry, flaky skin.)

The Truth About Beauty: Transform Your Looks And Your Life From The Inside OutMy exploration in the world of real food and natural living led me to realize that oil is not your skin's enemy. After reading what Kat James had to say in her book The Truth About Beauty, I was struck by the realization that I had been stripping my skin of everything it needed to protect and replenish itself. I was punishing my skin for having acne, and it was most definitely backfiring on me.

So I've tried to use gentler methods for cleansing, toning and moisturizing my face. Coconut oil is a regular part of my regimen. And believe me, my skin is oh so grateful.

Why is coconut oil good for your skin? The same antibacterial and antifungal properties in coconut oil that work wonders in your body can do the same on your skin as well. It is far more gentle than chemical antibacterial agents and yet surprisingly effective for many people. Because it consists primarily of short and medium chain fatty acids, coconut oil is also absorbed easily through the skin and provides moisture without leaving your skin feeling greasy.

Tip: If you are left feeling like an oil slick after applying coconut oil, consider scaling back on the amount you use. A very small amount goes a long way. I get much better results working a small amount into my skin rather than slathering it on too liberally.

There is always a jar of coconut oil in my bathroom now (I use it for oil pulling too). I don't personally use it on my face every single day, but whenever my skin feels the need, I reach for my jar of coconut oil without hesitation. It has yet to produce anything but positive benefits for my skin. 

For a trustworthy source of high quality coconut oil, check out the marketplace!

Do you use coconut oil for acne? How has it benefited your body and your skin? Share your thoughts and tips below in the comments!

This post is part of Fight Back Friday and Real Food Wednesday.





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Is Butter Healthy? Part Three: Vitamin K2 Benefits



So far on our Is Butter Healthy? quest we've talked about the benefits of butyric acid and the benefits of vitamin A. Butter is a rich source of both of these important nutrients, but they aren't all butter has to offer. Also found within every bite of creamy, golden grass fed butter is vitamin K2. The benefits of vitamin K2 have only recently begun to receive the attention they deserve.

Vitamin K2 is the mysterious "Activator X" in grass fed butter that Weston A. Price valued so highly for its ability to promote the health of bones and teeth, as well as for treating a variety of chronic ailments. It is the synergistic element in high vitamin butter oil that was combined with the vitamin A and D in cod liver oil to provide nothing less than miraculous results in Weston Price's work.

Vitamin K1 Benefits vs Vitamin K2 Benefits

Vitamin K1 comes from plant sources (like spinach), while vitamin K2 comes from animal sources (like grass fed butter and liver). Conventional health information doesn't make much of a distinction between vitamin K1 and vitamin K2, but their functions in the body are quite different. Vitamin K1 plays the role most of us associate with vitamin K: supporting healthy blood clotting mechanisms. Vitamin K2, however, is in another league entirely. Its role in bone health, dental health and heart health appears to be completely separate from vitamin K1:

"A study recently published by the European Prospective Investigation into Cancer and Nutrition (EPIC) has revealed that increased intake of vitamin K2 may reduce the risk of prostate cancer by 35 percent. The authors point out that the benefits of K2 were most pronounced for advanced prostate cancer, and, importantly, that vitamin K1 did not offer any prostate benefits." From The Healthy Skeptic blog
"A recent study examined the relationship between K2 (MK-4 through 10) consumption and heart attack risk in 4,600 Dutch men. They found a strong inverse association between K2 consumption and heart attack mortality risk. Men with the highest K2 consumption had a whopping 51% lower risk of heart attack mortality and a 26% lower risk of death from all causes compared to men eating the least K2! Their sources of K2 MK-4 were eggs, meats and dairy. They obtained MK-5 through MK-10 from fermented foods and fish. The investigators found no association with K1, the form found in plants." From the Whole Health Source blog

A common misconception is that if we get plenty of vitamin K1 from plant sources, then our bodies will convert it to K2 (therefore getting vitamin K2 from animal sources is deemed unnessecary). In reality, this doesn't seem to work so well. I imagine this to be similar to the beta-carotene issue: while converting it to a usable source of vitamin A is possible, it simply doesn't work for many people and leaves the majority of us deficient if we're relying on carrots for our vitamin A. The simple fact is that these vitamins are in a more bioavailable state when they come from animal sources like grass fed butter. So using butter to reap the benefits of vitamin K2 is going to much more effective than, say, eating a bowl of leafy greens.







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Is Butter Healthy? Part Two: Vitamin A Benefits



Are you eating butter yet? Earlier this week we explored the benefits of butyric acid in butter, and today we're going talk about the vitamin A benefits.


Is Butter Healthy? Vitamin A Benefits

Weston A. Price found vitamin A to be a missing component in the modern diet compared to the diet of traditional cultures at the time. He noted that the cultures eating tradition foods consumed far more vitamin A than people who lived on modern fare. Here are just a few of the many vitamin A benefits:
  • Vitamin A is a powerful antioxidant, meaning it protects us from free radical damage in the body.
  • Protein digestion is improved by vitamin A.
  • Vitamin A supports bone health.
  • It is vitally important for thyroid health.
  • Vitamin A enhances RNA production.
  • According to Dr. Campbell-McBride in Gut and Psychology Syndrome, vitamin A is also crucial for healing the gut.

But I Get My Vitamin A From Carrots!

Do you? The principle form of vitamin A in carrots (and other plant foods) is beta-carotene. The body cannot use beta-carotene as it is--it has to convert it to a more usable form of vitamin A. And not everyone can make this conversion easily. Particularly infants, children, the elderly, diabetics, and those with poor thyroid function may not be able to make the conversion as needed. The vitamin A in animal foods is in a far more bioavailable form.

Vitamin A and Butter: The Perfect Paring

Vitamin A is a fat-soluble vitamin, so it needs fat to be fully utilized. This make butter a truly synergistic food: it combines vitamin A with important fatty acids all in one package.

Another reason to love the vitamin A in butter? It's so darn delicious! Let's face it: it's not easy for everyone to eat organ meats and seafood (both excellent sources of vitamin A). Butter, however, is something most everyone can appreciate. It's easy to pile it on homemade bread, cook scrambled eggs with it, blend into mashed potatoes... you get the idea.

The Best Butter for Vitamin A

Maybe you've noticed: butter from grass-fed cows has more vitamin A than conventional butter! I've found that most commercial butters have about 6% of the RDA of vitamin A per serving. Higher-quality butter has 8% and I've even seen as high as 10% if find a really good brand. So remember: you get your money's worth when you buy better butter (yes, that is a tongue twister).

Now we're starting to get some traction on the road to finding the answer to our theme question: is butter healthy? Are you a believer yet? If not, stay tuned. We'll be talking lots more about butter during the next few weeks!

This post is part of Real Food Wednesday at Kelly the Kitchen Kop!






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Is Butter Healthy? Part One: Butyric Acid Benefits



Ah, butter. The old-fashioned fat. The perfect partner for a baked potato. My misunderstood friend. It's creamy, flavorful, and downright delicious on toast. But is butter healthy?

I started out writing a post on why butter is healthy, and quickly realized the merits of butter are so far-reaching it will take more than one post to even begin to delve into this controversial subject. After all, most of us have been told for decades that butter belongs on the top of the "do not eat" list. It takes more than one simple blog post to undo years of USDA propaganda.


 Is Butter Healthy? Butyric Acid Benefits

So today I want to start by addressing butyric acid (also known as butyrate). Butter is the richest dietary source of butyric acid (3-4%), a short-chain fatty acid which is proving to be highly beneficial.


Butyric Acid and Metabolic Health

A very interesting study demonstrated the benefits of butyric acid in mice. Researchers found that feeding these mice butryic acid could reverse several harmful metabolic affects. The mice who received butyric acid in their diet were leaner and did not have a tendency to overeat. They also had lower cholesterol, triglyceride and fasting insulin levels--all pointing to better metabolic health and a decreased risk of developing metabolic syndrome.


Butyric Acid and Gut Health

The gut actually uses butyric acid as an energy source. Butyric acid has been shown to benefit those with gut disorders like ulcerative colitis and Crohn's disease. That's because this short-chain fatty acid helps restore the integrity of the gut lining while also reducing inflammation.


Butyric Acid and Cancer

Studies have demonstrated that butyric acid has the ability to cause cancer cells to mature into normal cells. This is a unique property, since most anti-cancer substances either kill the cancer cell or cause it to kill itself. Butyric acid, however, appears to preserve the life of the cell by normalizing its function.


Is Butter Healthy?

In the end, the degree of health-giving properties in any given food is dependent upon an individual's tolerance or dietary needs. In other words, your mileage may vary. But after today's post and as we continue to explore butter's health benefits, I hope that we can end the tyrade on this traditional fat and learn to appreciate what butter has to offer.

Is Butter Healthy? Part Two: Vitamin A Benefits

Is Butter Healthy? Part Three: Vitamin K2 Benefits




References:
http://diabetes.diabetesjournals.org/content/58/7/1509.abstract
http://www.ncbi.nlm.nih.gov/pubmed/1612357
http://www.ncbi.nlm.nih.gov/pubmed/18346306
http://www.ralphmoss.com/html/tributyrin.shtml








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Book of the Month Review: The Coconut Oil Miracle by Bruce Fife

The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil)It's time to go coconuts here at The Nourished Life. I confess: as I've read through The Coconut Oil Miracle this month, my kitchen has taken on a more tropical theme (at least as far as our meals are concerned). Coconut flour, coconut cream concentrate, coconut milk and dried coconut have all made their way into my pantry and my cooking. Why? Because Fife's book is quite convincing about the healing properties of coconut oil!

The Coconut Oil Miracle starts off explaining why coconut oil and other traditional fats have a tainted reputation. I applaud Fife for managing to set the record straight in one short, sweet chapter. He then moves on to possibly one of the most informative pieces I've ever read on the structure of fats. I'm no biologist, and I know most of you aren't either.  And I don't want to spend an unearthly amount of hours trying to decipher the differences between all the fatty acids. Well, thanks to this book I don't have to. The explanation was swift and to the point, visually helpful without getting too long-winded. These two chapters along with the next one about the true causes of heart disease alone are worth the cost of the book, in my opinion.

And then comes the coconut oil. Its abilities are no less than astonishing, and yet coconut oil remains a relatively undiscovered gem in the medical community (who seems to have its communal head so far up its... er, textbook... that it refuses to acknowledge the healing power of traditional foods). I can't compete with Fife's elucidation on the benefits of coconut oil, but I can give you a basic summary:

  • The unique fatty acids in coconut oil (medium chain triglycerides) are antimicrobial, antiviral, and antifungal. That means that it takes one heck of a burden off the immune system when it comes to fighting pesky fiends like bacterial infections, candida, the common cold and even HIV. That's why doing a coconut oil detox is so effective.
  • Fife also praises coconut oil's ability to burn off excess fat because of it has been shown to heighten metabolic activity. He acknowledges that diets have a habit of not working, and that coconut oil can help combat the typical metabolic slow-down that accompanies weight loss plans. He also warns of the anti-metabolic effects of vegetables oils and suggests that for many people just switching over to coconut oil can be enough to stimulate weight loss. (Read more about coconut oil and metabolism here.)
  • Coconut oil also makes for luminous skin and hair. Used externally as well as internally, it improves the natural balance of the skin and can be used by those with dandruff, dry skin, skin irritations and even acne (for real).
  • Fife emphasizes that the medium chain fatty acids found most abundantly in coconut oil are also one of the most important fats in breastmilk, and that a nursing mother who regularly consumes these fats will have a higher concentration in her breastmilk (and thus her baby will receive more of these beneficial fatty acids). So, all you moms out there enjoy a little coconut oil fudge now and then, okay?
  • According to The Coconut Oil Miracle, this tropical fat is also great for the liver, bone health, digestive health, and thyroid function. It's shown benefits for chronic fatigue syndrome, psoriasis, cancer, stomach ulcers, diabetes and epileptic seizures. I could go on, but I fear my fingers may cramp up if I attempt to list all the benefits associated with coconut oil!
  

How Much Coconut Oil Do We Need?

Fife recommends 3 1/2 tablespoons of coconut oil per day. He distinguishes the important differences between commonly refined coconut oil and virgin coconut oil, and also adds that you can get the same beneficial fats from coconut milk and coconut meat (dried or fresh) as well.

To finish up, I'll quote Fife from page 88:

"In my opinion, the coconut is one of God's greatest health foods and, when consumed as a part of your regular diet, can protect you against a host of infectious illnesses. Eating coconuts and coconut oil can provide you with some degree of protection from a wide variety of disease-causing organisms."

Buy The Coconut Oil Miracle by Bruce Fife today.

Or buy high quality coconut oil from a trusted source here.


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Sneak Peek at Real Food for Kids and Super Recipe Link Love

Today I'm excited to share a sneak peek into the new Real Food Nutrition and Health e-course. The video below is an amazing primer on the history of fats. This will arm your kids with the best information about why traditional fats are a crucial part of a healthy diet. In fact, this video isn't just for kids--I'm tempted to show this to a lot of the grown-ups I know who could use some solid information on healthy fats. Too bad this kind of history lesson doesn't make it into our schools!

Click here to learn more about Kristen's e-course and remember you can contact me for a discount coupon to make it an even better deal. But remember, enrollment for the class ends on Friday, so don't hesitate to take advantage of this unique opportunity right now!!




RFNH A History of Fats from FoodRenegade on Vimeo.



And it's hard to ignore all the incredible recipes floating around the real food blog-o-sphere lately. In case you've missed them, here are a few great ones:







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Polyunsaturated Oils Lead to Higher Cancer Risk



For years we've been told to avoid butter and instead use vegetable oils as our primary fat source. Mainstream science claims this will save our hearts. But industrial oils like soybean, corn and canola oil are hiding a dirty little secret: consuming them could very well increase your risk of cancer.


What Are Polyunsaturated Fats?

The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil)Saturated fats have no double bonds (like those in coconut oil) and monounsaturated fats (like those in olive oil) have one double bond. However, polyunsaturated fats (also known as PUFAs for short) are linked by multiple double bonds. This is what makes polyunsaturated oils highly unstable and fare more vulnerable to oxidation than other fats. Bruce Fife offers an excellent explanation of the different kinds of fats and how they affect our health is his book The Coconut Oil Miracle.


The Cancer Connection

Many experts now acknowledge that refined polyunsaturated oils are damaged fats and should be avoided. This leads to the assumption that cold-pressed organic oils are inherently acceptable because they are less refined. However, even gently processed polyunsaturated oils are unstable, and oxidation can still occur once these fats are in the body. And oxidation is linked to cancer and other degenerative diseases.

In addition to the dangers of oxidation, there are also bonafide concerns about the omega-6 content of polyunsaturated oils. A recent San Francisco study demonstrated that under laboratory conditions, omega-6 fatty acids could accelerate the growth of prostate tumor cells.

Other studies show that improving the omega-3 to omega-6 ratio can lower the risk of certain cancers. Experts vary in their specific ratio recommendations, but most suggest a ratio of between 1:1 and 1:4 at most. The average modern diet has an omega-3 to omega-6 ratio of 1:20 (or more!).

The blame for this imbalance can be squarely placed on the rapid increase of vegetable oils in our diets during the past century: 

While some vegetable oils do contain small amounts of omega-3 fatty acids, for the most part they consist of omega-6. Eating more vegetable oils does nothing to correct the imbalance of omega 3 to omega 6 fatty acids in our diet.

To combat this effect, the typical recommendation is to increase omega-3 consumption. That's kind like bailing water out of a sinking ship with a baseball cap. This problem is far more effectively resolved by reducing omega-6 intake. Eliminating or drastically decreasing polyunsaturated oil consumption is the best way to do this.


How to Decrease Your Polyunsaturated Fat Intake

Here's how you can cut excess PUFAs from your diet:

1. Avoid commercial fried foods. With very few exceptions, these are cooked in polyunsaturated oils and contain highly damaged fats.

2. Avoid commercial salad dressings, mayonnaise and other fatty condiments. Unless otherwise noted, these are generally made with refined vegetable oils.

3. Avoid commercial baked goods. Riddled with bleached flour, refined sugar and chemical additives, these items should be avoided in general for obvious reasons. But their high PUFA content gives you yet another good reason for leaving these items on the shelf where they belong.

4. Cook and bake with butter, coconut oil, olive oil and other heat stable fats. Frankly, these taste a whole lot better than veggie oils anyway, so making this trade should be easy. Find quality sources of healthy oils here.

5. Go easy on the nuts. While these may be hailed as a health food by many experts, in excess nuts can easily skew your omega-3 to omega-6 ratio and push your polyunsaturated fat intake over the limit. A few servings a week is more than enough, though I personally choose to eat them even more sparingly than that. Hazelnuts and macadamia nuts are the most forgiving since these contain the lowest PUFA content (and they also taste pretty darn good!).


A Historical Perspective on Vegetable Oils

Nutrition and Physical DegenerationTraditional cultures simply did not liberally use polyunsaturated oils in their diets. Keep in mind that these cultures often exhibited excellent health and did not suffer from modern diseases such as diabetes, cancer and heart disease. Weston A. Price noted in his book Nutrition and Physical Degeneration that industrial vegetable oils were one of the modern foods that brought health problems to traditional people when they started using these oils in their diets. We should take a hint from our ancestors and ditch the industrial fats.

Need help finding high quality, healthy oils? Check out my Resources page.

This post is part of Real Food Wednesday hosted by Kelly the Kitchen Kop.


 


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Can Grass Fed Beef Melt Your Fat Away? 3 Ways It Can Help

Conventional wisdom tells us to cut out red meat when we want to get healthy and lose weight. As it turns out, grass fed beef might actually be a potent fat-fighting food. Here's three reasons why:

#1 We Need Protein!

Like we talked about here and here this week, protein is an important part of our diets. It also helps banish cravings on two levels. First, protein is a satiating nutrient. This study shows that eating more protein in the morning helps prevent those unwanted late afternoon and evening cravings. Plus, protein contains those important amino acids that build brain chemicals. If you have a neurotransmitter deficiency, you may crave junk foods that add to your waistline.

#2 Nix the Omega 6

There's no doubt about it: grain-fed beef is heavy on the omega 6 fatty acids and very scant on the omega 3s. Americans already have a pathetic omega 6:3 ratio. We need lot less of the omega 6 fatty acids and a few more of the omega 3s. Grass fed beef falls perfectly into this category: it actually has more omega 3 than omega 6!

Where's the connection between omega 6 fatty acids and weight gain? An overabundance of omega 6 fatty acids causes a stress response in the body (because they cause inflammation and oxidation), which means the release of cortisol. And (as you may have read here) high cortisol levels are connected to fat storage, especially around the midsection.

#3 Melt It Away With CLA

CLA (conjugated linoleic acid) fights fat. Several Scandinavian studies have demonstrated that this unique fatty acid accelerates fat loss while stimulating lean mass growth. It has even been noted that CLA seems to particularly fight the fat stored around the midsection--which is ironically where many of us would like to lose it! You'd have to eat nearly three servings of conventional beef just to get the amount of CLA that's in one serving of grass fed meat, so beef on grass is clearly the way to go.

Isn't it nice to think that we can relish our grass fed steaks with gusto and shake our heads at the poor souls miserably poking at their chalky tofu burgers? All the while knowing that our juicy delectable meat is shrinking our waistline, and making our taste-buds do a happy dance!








This post is part of Real Food Wednesday hosted by Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!



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Weight Loss Wednesday: Um... It's Not the Burger Or The Bun...

If you've been hanging around real food and natural health blogs, you've probably run into rants entitled something along the lines of "it's not the burger, it's the bun." These posts usually explain how it's not the meat and saturated fat that's causing the current epidemic of obesity and degenerative disease, but that it's the carbohydrates.

It's a compelling theory, and I certainly like how it exonerates natural fats. After all, traditional cultures have been consuming saturated fats for millennia without a hint of the obesity, diabetes, cancer and heart disease that plague the modern world.

But they were also consuming carbs.

Really.

In fact, certain traditional groups like the Kitavans consumed a whopping 70% carbohydrate diet (and were surprisingly not obese or diseased, even with pretty normal caloric intakes). Don't get me wrong: I'm not trying to convince anyone that all traditional cultures ate a high-carb diet. We know that's not true. Common examples are the Inuit who ate a lot of meat and very few carbs; the Masai who chugged milk (and animal blood) and got plenty of fat and protein from those; and the Loetschental Valley residents who ate loads of dairy and grains and probably got a good bit of fat, protein and carbs.

So let's be clear: traditional people did not espouse one set of macronutrient ratios. And Weston A. Price didn't come back from his ventures peddling the idea that a diet should consist of a certain percentage of carbohydrates, fat or protein. In fact, if anything, his work proved that robust health could be achieved on a variety of diets.

The question is, what has invaded our diet in the last several decades to fuel the obesity and disease crisis?

Fans of Ancel Keys and the China Study would have you believe it was saturated fat and animal protein. But we know that wasn't true because traditional cultures placed high value on these foods and often ate them in abundance. But carbs--and even grains--also had their place in traditional diets, and even in more recent diets, long before the obesity epidemic reared its ugly head.

When it comes to the burger and the bun scenario, I would just stop looking at the hamburger altogether. It's got flaws, to be sure (refined white flour, feed-lot meat, MSG, etc.). But when it comes to finding a food to blame for the deterioration of modern health--point to the side items!

It's not the burger or the bun--its the fries and the soft drink. These two items contain the ingredients that should be held responsible for the obesity and disease epidemic. What ingredients am I talking about?

1) Fructose

2) Polyunsaturated Fats

These are two foods that have been industrially refined and are currently consumed in amounts far greater than ever before in history. And while obesity and disease certainly existed before these foods became mainstream, the real epidemic didn't begin until refined fructose and polyunsaturated fat became a significant part of our diets. In the coming weeks I plan to spend at least a couple posts getting into the nitty gritty of the dangers of these two substances (and when they aren't so dangerous, as well).


Remember, the point is not that fast food burgers should be considered a health food (duh!). It's that blaming individual macronutrients for the gamut of modern health issues is a mistake. The USDA made this mistake when it shunned fat in the food pyramid several decades ago. And it's just as much of a misdeed to lay all the blame on carbohydrates instead. Instead of making blanket statements about carbs, fat and protein, we should take a closer look at modern industrial foods that violate our natural body chemistry in such a way that it causes widespread damage to our health.


This post is a part of Real Food Wednesday hosted by Kelly the Kitchen Kop.






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Learn How to Detox with a Coconut Oil Cleanse



The idea of a coconut oil detox seems a little crazy at first. I'm not big on fad cleanses personally. I've never been good at subjecting myself to an insanely restricted diet (aside from my milk diet, but what can I say? I love milk), especially one that required heavy duty fasting. I know now this is probably because my adrenals have been whacked out for a few years, and fasting can generally aggravate adrenal fatigue (can we say mood swings, anyone?).

So it's with some reserve that I talk about a coconut oil detox as a way to cleanse without using complicated formulas or living off nothing but water for days on end. Coconut oil is a powerful cleansing food. I know this from personal experience. When I first added a couple tablespoons of coconut oil to my diet, I went through some noticable die-off symptoms like headaches and chills for about 2-3 days. Considering I hadn't changed much else in my diet I was pretty impressed.

Coconut oil is also a great source of energy. It's largely comprised of medium-chain fatty acids, which are sent directly to the liver for energy rather than storage. This type of fat is ideal for a cleanse, since it can provide the energy needed at a time when less food is being consumed. It's also supposed to give digestion somewhat of a break during this time, which is an important benefit of fasting because this allows the body to process and eliminate general toxic buildup.

These same medium-chain fatty acids play a crucial role in cleansing the body from toxins. Coconut oil is heralded as a natural healing food, and a coconut oil detox simply speeds up healing results by thoroughly flushing the entire body of toxins in a short time. Here is an example of four types of conditions coconut oil can combat during a detox:

Candida. In modern society, candida overgrowth is considered by some to be almost epidemic. More people are experiencing systemic candida (when the problem spreads throughout the body and causes a myriad of unpleasant side effects). A coconut oil detox is completely void of sugar and other carbohydrates, which effectively starves off all candida in the system. People who suffer from candida will notice many conditions improve or disappear after a coconut oil detox, including sugar cravings, fatigue, eczema, acne, repeat sinus infections and poor concentration.

The Coconut Oil Miracle (Previously published as The Healing Miracle of Coconut Oil)
Fungal infections. Often connected with candida, repeat fungal infections like ringworm and jock itch are linked to an imbalance of bacteria and fungal organisms in the body. The lauric acid and caprylic acid in coconut oil are antifungal, so a coconut oil detox is an effective way to cleanse the entire system of fungal growth. Many people with fungal conditions report a complete recovery within the cleansing period.

Digestive conditions. A coconut oil detox can help banish digestive conditions like irritable bowl syndrome (IBS) and leaky gut syndrome by restoring health and balance to the digestive system.

Viruses. Lauric acid, which is found in abundance in coconut oil, is converted into monolaurin in the body, which has strong antiviral properties that can protect against and even destroy lipid-coated viruses like herpes and influenza.

How to Detox with Coconut Oil

A coconut oil cleanse is a very simple detoxification method that replaces regular food with coconut oil, usually for about 3-7 days. Start your day with two tablespoons of coconut oil and take 1-2 tablespoons throughout the day as needed for up to 14 tablespoons total each day.

Coconut Cures: Preventing and Treating Common Health Problems with Coconut
Take the coconut oil plain if you enjoy it that way, but those who can’t tolerate swallowing the oil straight can mix it with warm lemon water or plain organic yogurt if necessary. You can use small amounts of stevia if you’d like to sweeten the lemon water or yogurt, but no sugar should be consumed during the cleanse. In his book Coconut Cures, Dr. Bruce Fife adds that you can eat up to four ounces of fresh coconut meat daily while on the detox if needed.

The best kind of coconut oil to use to detoxify is organic, raw extra virgin coconut oil. This type of oil should be completely unrefined, expeller- or cold-pressed, unbleached and not deodorized. This ensures you are getting the maximum natural benefits from your coconut oil. But I wouldn't say that refined coconut oil has no benefits, so if that is what you have on hand or if it's easier for you to take, then it will probably work for the cleanse.

Find an great source for high quality coconut oil at my Resources page.

*Warning: Work Up Slowly if You're New to Coconut Oil*

If you have never taken coconut oil before, then you’ll want to let your body adjust by slowly incorporating it into your diet before trying a coconut oil detox. Start with 1/2-1 teaspoon three times per day. Gradually work your way up to 1-2 tablespoons three times daily. It may take two weeks to work up to the full amount. When you feel comfortable taking this much coconut oil, then you should be ready to start a coconut oil detox.

Some people will experience “die-off” symptoms when they begin a coconut oil detox. These symptoms are often flu-like, including headaches, joint stiffness, dizziness and foggy-thinking. It may not feel so good, but it’s a sign that your body is ridding itself of harmful toxins like fungal organisms. Die-off symptoms usually only last for 3-5 days, but you can ease them by gradually introducing coconut oil to your diet before doing a detox.

Drink Your Water!

During a coconut oil detox, it’s important to drink plenty of filtered water to nourish the body and facilitate cleansing benefits. Here is a recipe for a delicious drink that can replenish you during a cleanse: 

1 cup pure lemon juice
6 cups filtered water
1 teaspoon high quality sea salt

The lemon juice has cleansing properties, and the sea salt replaces minerals that may be lost during a cleanse. You can also add some liquid trace minerals for additional minerals if you'd like. Add stevia for a sweeter taste, but do not sweeten with any kind of sugar.

*Remember, if you have medical conditions or if you are on prescription medications, it’s important to talk with your physician before trying a coconut oil cleanse or any other kind of cleanse.

This post is part of Fight Back Friday at Food Renegade!


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