2017…A New and Healthy Year

Finally, consumers are waking up to the idea that “real” non-adulterated food is the best path to good health.

After exploring the exhibits and products at the 2016 Food and Nutrition Conference and Expo held in Boston, it seems there is a new trend in classification of wholesome, healthy foods.  This is good news.

Consumer demand, access to nutritional science resources, consumer hunger for more information (pun intended) and better health outcomes fuel this change.

Food matters, and is serious business.  The trend of drugs replacing “whole food” nutrition is losing appeal. Drug side effects increasingly are making people sicker, and more people are heeding nutritionists and functional medicine specialists in their philosophy; healthy food promotes healing.

Many foods once deemed unhealthy in government guidelines have been reclassified as “healthy” choices. (Good) fats, once demonized, are now the “foods of choice”.  Examples of good fats are omega-3 fatty acids, whole, raw milk, whole cheeses, butter from grass-fed sources, wild salmon, tuna, mackerel, sardines, coconut oil, avocado, whole yogurt, kefir, nuts and seeds including walnuts, pecans, pumpkin, and macadamia.  Good fats provide cells the energy needed for top physical and mental performance.

The American Journal of Clinical Nutrition found no evidence that saturated fats increased risk of cardiovascular disease.  However, fast-food fats and vegetable oils, better known as trans-fats, contain inflammatory agents that contribute to chronic illness and disease, and they make us fat.

Healthy fats not only satisfy our appetite; they can also make us lean by helping to regulate blood sugar, increase fat burning, decrease hunger and reducing the amount of fat stored in the cells. They are especially good for diabetics.

Our brain is about 60 percent fat; the biggest portion from the omega-3 fatty acid (DHA) docosahexaenoic acid.  DHA is responsible for growth and development of the central nervous system and brain development, especially the fetal brain.  This is why high quality DHA supplements are highly recommended for pregnant women.   It is also critical for the neurotransmitters in the brain responsible for helping brain cells communicate with one another.

I often wonder if the reason so many people suffer from dementia, Alzheimer’s disease, memory loss and other brain related conditions, is from the lack of healthy fats in their diets for the past 60 years.  The research is revealing.

Dr. Cristin Kearns, former dentist and now a UC San Francisco researcher, is the sleuth who uncovered the real story behind sugar and coronary heart disease.  Her perseverance, courage and common sense served her well in bringing to the forefront the real story behind the battle between sugars and fats.

According to Mark Hyman, M.D., an expert in nutritional science, sugar is the real villain; yearly, the average American eats about 150 pounds of sugar and 146 pounds of flour that converts to sugar. It is nearly impossible to burn this much sugar for fuel. The pancreas, responsible for producing insulin that ushers sugar out of the blood stream into the cells, eventually runs out of gas, thus creating insulin resistance.

Hyman suggests listening to your body. There are clear signs of not having enough good fats in your diet.  They include:

  • Dry, itchy, scaling or flaking skin
  • Soft, cracked or brittle nails
  • Hard ear wax
  • Tiny bumps on the back of your arms or on your torso
  • Achy and stiff joints
  • Memory problems
  • Attention deficit disorder (ADD)
  • Diabetes
  • Weight gain
  • Cancer

People who eat less fat tend to eat more (hidden) sugar-laden foods that fail to satisfy and stimulate a desire to eat more of the same bad foods.  A good rule of thumb is to increase healthy fat consumption and avoid sugar in general.

In 2017, resolve to improve your health with more good fats and less sugar. I will continue to encourage you with updates on the latest health and healing research.  It will change your life.

Happy New Year






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