Food Tips 2

Butter, Margarine, Fats, Oils and the Essential Omega 3-6-9’s
The first thing to understand here is the significance of ‘fatty acids’. Three different fatty acids have been identified as nutritionally required for humans. Two of those have been deemed ‘essential’, meaning our body does not produce them internally. Each of those acids has been given a name based on their physiological properties. Those names are omega-3, 6, and 9, (3 and 6 being the essential ones commonly referred to as EFA’s). So, if someone asked if you were getting your omega 3, 6, and 9 fatty acids, would you know and would you know if it mattered? According to goodfats.PamRotella.com, “EFA deficiency and Omega 6/3 imbalance (common in the U.S.) is linked with serious health conditions, such as heart attacks, cancer, insulin resistance, asthma, lupus, schizophrenia, depression, postpartum depression, accelerated aging, stroke, obesity, diabetes, arthritis, ADHD, and Alzheimer’s Disease, among others. An ideal intake ratio of Omega-6 to Omega-3 fatty acids is between 1:1 and 4:1, with most Americans only obtaining a ratio between 10:1 and 25:1. The minimum healthy intake for both linoleic (Omega-3) and linoleic (Omega-6) acid via diet, per adult per day, is 1.5 grams of each. One tablespoon of flaxseed oil can provide this amount.”

In July 2009, I was picking up a few items at Zerbo’s Health Foods in Livonia, Michigan and happened to strike up a conversation with two of the employees there, Arlene and Norma who provided me their take on the benefits of omega 3-6-9’s. Arlene (deferring precipitously to Mary G. Enig, Ph.D. and the Weston A. Price Foundation) said fish oil gives you the 3’s [and helps reduce inflammation], avocado and almonds give you the 6’s [and help with hormonal balance], and olive oil will give you the 9’s [for general benefit]. She recommended 1 tablespoon of oil daily for each 50 pounds of body weight. The 3-6-9 oil products I recommend are named in the Epi-Genesis Protein Shake recipe shown in Food Tips 3. The omega discussion at Zerbo’s led to another about liver health where Norma was quick to answer my questions about a ‘liver-gall bladder flush’, which she swears by. She also added how soft her skin became after taking the proper amount of omega 3-6-9’s (and I can tell you, her skin looked great!). The International Food Information Council provides a good source of omega 3-6-9 rich foods.

My former collegiate professors would surely take issue with my citing un-juried resources in a responsible writing. While I agree with their stance, I will suggest there are a growing number of lay persons who can be excellent sources of competent, well-postulated information. Holistics 2050 embraces those who create their own kitchens.

“… Fats furnish 125% more energy than either carbohydrates (sugars) or proteins” (Walker, 1972, p. 57), but that all changes when they are heated. Substances like (animal) butter and margarine don’t just occur naturally. They are the end result of a process that involves the application of extreme heat. Consequently, the body can no longer recognize these substances and is unable to digest them. It’s similar to experiencing computer software incompatibility. Among other factors, the ingestion of fried foods and other indigestible oils, fosters the unsightly deposits of body fat that settle quite noticeably between the muscles and skin.

Simple (fruits) or complex (starches) carbohydrates and fats are excellent sources of energy. A great example of a “good” fat is raw almond butter and is also an excellent replacement for peanut butter as (according to naturopath Wm. Martin) roasted peanut butter is essentially a fungus loaded with indigestible oils. There is much debate about the nutritional value of peanuts. Personally, I might have a few once a year or so.

European Union-rated “first cold pressed” olive oil is another “good” fat. Carothers® or Bariani is high quality, raw olive oil and an excellent addition to el dente Colavita capellini #1 sprinkled with Locatelli cheese and a little Rao’s Marinara sauce. The aroma and taste is intoxicating. It reminds me of the precious dinners I had as a child visiting my grandparents Helen and Emanuel Basile in Brigantine, New Jersey.

I’ve no use for butter or margarine, however, I may use clarified butter on lobster once a year or so. Don’t be misled by labels marked “fat-free” as there may very well be other substances in the product just as destructive and fattening as (heated) fats.

Red Meat
The ingestion of red (animal) meat may cause uric acid to crystallize in the body which is felt as sudden, sharp pains in the muscles. Red meat can be inundated with animal adrenaline which may have a terrible effect on those who consume it and cause digestive problems characterized by prolonged putrefaction (decay) in the lower bowel or colon.

Cow’s Milk (This means skim milk too)
if you fed (only) Vitamin-D pasteurized homogenized milk to a calf, it would die in 6 month’s. Cow’s milk is not intended for human consumption, is extremely difficult (if not impossible) to digest and can be extremely mucous forming in the body (Walker, 1981). Claims about Vitamin-D pasteurized homogenized cow’s milk being an excellent source of protein and calcium are misleading. I recommend Blue Diamond Natural Almond Breeze non-dairy beverage and organic brown rice milk by Rice Dream. It is offered in original, vanilla, or carob flavors and is delicious. Raw nut-seed milks are highly beneficial as well.

Drinking Water
Most unfiltered tap water is best suited for irrigating the lawn. The ingestion of unfiltered tap water is nothing less than risky. Even showering in unfiltered tap water can be unhealthy due to high concentrations of added chemicals. Strongly consider using a shower head filtration device. For drinking, I recommend re-mineralized-distilled or re-mineralized reverse-osmosis (RO) water. Simply buy distilled or RO water from most any store and add OceanSolution or Trace Mineral Drops as directed and there you have it, re-mineralized water. Both products contain all 43 trace minerals and turn an ordinary beverage into a “live” beverage. These liquid supplements can be added to most any beverage and are especially beneficial when added to raw juices.

Soft Drinks (especially “Diet” Soda)
As I write this, I am reading the ingredients on the label of a 20oz. bottle of a popular carbonated soft-drink and am at a complete loss to explain why anyone would dump this substance into their mouth other than some mysterious obedience to a billboard ad or network television commercial. Consider, “Coca … stimulates the brain causing nervous restlessness and wakefulness. [and] Cola … inhibits normal sexual desire, irritates the nerves, causes mental and muscular depression, deadens the sensation of hunger and thirst but greatly increases these when the effects wear off, and gives a temporary sense of hilarity and well being” (Walker, 1981, p. 52).

These “natural” effects combined with the chemicals and artificial ingredients added to soft drinks make them some of the worst beverages to consume for those striving for vibrant health. It is no wonder why it requires millions of advertising dollars annually to entice people to drink such ghastly substances. I’ve often wondered if there is a correlation between increased soft-drink consumption and rising (number of) cases of kidney dialysis.

Snacks and Cookies
I have always liked cookies and should mention the snack cakes and other products made by companies such as Health Valley Foods, Cascadian Farm, Garden of Life, and Larabar. The best snacks will come from your dehydrator, but others can do in a pinch.