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Fat Protocol

     

The process of storing sugar and simple carbs as fat is what creates the dangerous excess triglycerides; the lesson is to eat GOOD FAT NOT sugar and simple carbs

Eating good fat and protein does not make you fat, carbohydrates, especially REFINED, SIMPLE CARBS does; and The WORST simple carb is SUGAR

http://littlemisssickypoo.com/wp-content/uploads/2012/04/SugarChart3.jpg

     

Total fat content of traditional diets varies from 30% to 80% but only about 4% of calories come from polyunsaturated oils naturally occurring in grains, pulses, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.”    Weston A. Price Foundation, Note this is exactly what our diet should look like today

“In the early 1960s the Corsican people had a diet composed of 47% fat but since most of the fat was healthy fat, most of it Olive Oil, the Corsicans were healthy and mostly slim.”

“In a major study when Subjects ate 41% of their calories as fat most of it olive oil their LDL dropped more than when they ate 20% of their calories as fat. HDL rose on the olive oil and dropped on the low fat diet.”    Jean Carper

“Healthy postmenopausal women were put on a low fat (25% of calories), high carb diet or on a high fat (45% of calories), low carb diet. The fat was mostly monounsaturated. The women on the low fat, high carb diet had their triglycerides rise as did their insulin levels and blood sugar while their HDL dropped; dramatically increasing their chances of cardiovascular disease.”    Doctor Gerald Reaven Standard University, Note high triglycerides is a MUCH greater CVD risk than LDL

“Among modern hunter-gatherers, the percentage of total protein and fat have been found to vary from 36% to 97% with total carbohydrates varying from 3% to 64% and the people at both extremes are equally disease-free.”  Doctor Jonathan V. Wright MD, Note this is a mind blowing fact first take some time to digest its implications, then stop worrying about your fat consumption. Just make sure ALL the fat you consume is GOOD fat.

“It's clear from the anthropological literature that hunter-gatherers did not go after representative animals. They went after the fattest animals they could find. They knew exactly which animals were fattest in which seasons, which individuals were likely to be fattest within a herd, and which body parts were fattest on an individual animal. For example, Stefansson describes how the Inuit relied on (extremely fat) seal in the spring, wolf in the summer, and caribou and bear in the fall and early winter. If necessary, they would discard lean meat in favor of tongue, marrow, internal organs, back fat and other fat-rich body parts. This was in order to obtain a minimum of 65% of calories from fat.   Blogger Stephan

“Diverse cultures tend to find a source of fat and/or carbohydrate that keeps their protein intake roughly between 10 and 20%. I think its fine to eat plenty of protein, and there's no need to deliberately restrict it, because your tastes will tell you if you're eating too much. However, "high-protein diet" as a euphemism for low-carbohydrate diet is a misnomer. Low-carbohydrate diets are, and have always been, high-fat diets.”    Blogger Stephan

“The type of fat is more important than the amount of fat. There are centuries of epidemiological evidence about the benefits of olive oil.”    Walter Willett Ph. D. Harvard Professor of Epidemiology and Nutrition

“The people of Kitava Island in Papua New Guinea eat LOTS of healthy saturated fat, mostly cocoanut oil, have higher serum cholesterol levels than most westerners and yet have almost NO cardiovascular disease. The Kitavans are relatively thin and have lower BP than westerners. A protective factor seems to be they also have high levels of omega 3 EFA.”     Howard & Payne, Note their cholesterol levels are high IMO because their high fat diet requires it to digest their fat

”Replacing fats with carbs may be fine for some individuals but for those who are insulin resistant it is a grievous even fatal mistake.”     Reaven et al 2000, Note it’s not a great idea for most of us either

“When people lowered their saturated fat intake from 15% to 6% of calories their Lipoprotein(a) rose by 15%.”  Henry Ginsberg M.D. Columbia University, Note a raising La(a) indicates CVD is more likely

“Eating low levels of animal fat increased the rate of hemorrhagic stroke in hypertensive women 370% over those who ate more animal fat. Individuals with a very low intake of saturated fat may develop structural impairment of the arteries.”   Circulation

“Furthermore, the body can survive very well without simple refined carbohydrate provided that adequate protein and fat is on board to provide the calories required for metabolic functions. Our body is designed to run on fats as a fuel and not sugar. In fact, excess sugar is stored as fat because fat is the preferred source of fuel. The body can store a lot of fat but only limited amount of sugar.”    Doctor Michael Lam MD, Note the process of storing sugar as fat is what creates the dangerous excess triglycerides; the lesson is to eat GOOD FAT NOT sugar

“When comparing the Greenland Inuit and the Dutch, the former exhibit a significantly lower death rate from acute myocardial infarction despite only moderate differences in their blood cholesterol levels. This is because the Inuit's diet is high in fat and provides up to several grams of omega-3 fatty acid daily, primarily in the form of marine mammals, wildfowl and various fish.”    Doctor Michael Lam MD

“The assimilation and utilization of vitamin D is influenced by the kinds of fats we consume. Increasing levels of both polyunsaturated and monounsaturated fatty acids in the diet decrease the binding of vitamin D to D-binding proteins. Saturated fats, the kind found in butter, tallow and coconut oil, do not have this effect. Nor do the omega-3 fats.” Bouillon et al

“Low-fat diets are associated with increased rates of depression, psychological problems, fatigue, violence and suicide.”    Lancet 3/21/92 v339

“Animal fats contain many nutrients that protect against cancer and heart disease; elevated rates of cancer and heart disease are associated with consumption of large amounts of vegetable oils.”    Fed Proc July 1978 37:2215

“Dietary polyunsaturated fatty acids of the omega 6 class found in corn oil and safflower oil may be involved in the development of breast cancer, where as long chain omega 3 PUFAs found in fish oil can inhibit breast cancer.”   Bagga et al

“Did this patient's health fail as a result of her new eating habits, or was it mere coincidence that her recent health decline followed the adoption of an extremely low-fat, low-cholesterol, low-animal-protein diet? I believe it was the latter and the scientific literature confirms my beliefs. The patient's reduction in cholesterol and total serum protein had made her vulnerable to bacterial and viral infection by promoting T-cell suppression. This is especially so in the presence of mercury, which has been shown to reduce resistance to viruses, cancer and autoimmune disease. Low levels of cholesterol also make T-cell proliferation more difficult and the excretion of mercury nearly impossible.”     Eric Davis, DDS

“Neurotoxins are transported throughout the body attached to protein components of lipoproteins, and therefore require cholesterol for their transport and elimination. These neurotoxins also have a strong affinity for lipoidal tissue of the nervous system and brain. A rise in cholesterol levels and triglycerides in response to neurotoxins protects by preventing permanent attachment of the neurotoxin to the nerve and brain cells. Symptoms of neurotoxicity are most likely to occur when the cholesterol is lowered suddenly or when the affected patient goes on a low-fat, low-cholesterol, low-protein diet.”    Eric Davis, DDS

http://aimeeswellbeingjourney.files.wordpress.com/2012/09/fats-that-heal-fats-that-kill-xl.jpg

Book Review: This is an EXCELLENT book. You will understand fats

“Since saturated fats (from animal foods and the tropical oils) and monounsaturated oils (from olive oil and cold-pressed nut oils) are more chemically stable, they are much less susceptible to oxidation and rancidity than their polyunsaturated cousins, which are mostly found in vegetable oils. As a general rule, then, although the body does require a small amount of naturally occurring polyunsaturated oils in the diet each day, it's best not to consume too much of them as they are more prone to free radical attack in the body. As Linus Pauling, PhD noted: "A diet high in unsaturated fatty acids, especially the polyunsaturated ones, can destroy the body's supply of vitamin E and cause muscular lesions, brain lesions, and degeneration of blood vessels.” Care must be taken not to include a large amount of polyunsaturated oil in the diet”    Stephen Byrnes

“Certain foods contain free radicals which, when eaten, enter the body and damage it. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening and all oils heated to very high temperatures.”    Stephen Byrnes

“In addition to serving as sources of metabolic energy and structural elements of cells, fatty acids are now recognized as signaling molecules. In many cases, fatty acids act like hormones to control cell function. ARA, for example, is a precursor for eicosanoids like prostaglandins. Prostaglandins are oxidized lipids that bind receptors on cells. Activation of prostaglandin receptors initiates signaling cascades that control many physiological functions.”    Donald B. Jump, PhD

“Cellular membranes contain microdomains called "lipid rafts." Lipid rafts harbor key proteins involved in transferring signals from outside to inside cells. Changes in the structure of lipid rafts by the composition of lipids in membranes alter cell signaling and function. Fatty acids are important regulatory molecules that use diverse routes to control multiple facets of cell metabolism, division, and differentiation, as well as inflammation.”   Donald B. Jump, PhD

“Fatty acids also regulate gene expression, controlling the types of proteins cells make. Changes in gene expression affect metabolism, inflammation, and cell growth and division.”   Donald B. Jump, PhD

"As for fats, that's a whole story in itself. The body requires essential fat for optimum health, but only natural fats - like in avocadoes, raw nuts, flaxseed, cocoanut, and fish. These foods contain the fat enzyme lipase - which breaks them down. But that's not what we eat. The fats we load up on are artificial, manmade fats like in chips, fries, and margarine. These artificial fats are non-foods, indigestible, and are bioaccumulative. Manmade GMO hydrogenated hard fats make for clogged arteries, cellulite, and spare tireage; once in the body they become rancid transfatty acids. Rancid transfatty acids are a major producer of free radicals. And that means aging, cell breakdown, and DNA mutation - confirmed reservations for an eventual all expense paid vacation in sunny ICU.”   The Doctor Within

"There is no correspondence between coronary mortality and fat consumption."    Michael Gurr PhD, Molecular Sciences, Oxford

"The high fat diet/heart idea is the greatest scientific deception of our time."   George Mann PhD, Vanderbilt

“Since fat has the most calories per gram, it is logical to limit fat intake if one wants to lose weight. Certainly, this hypothesis appears to make perfect sense on the surface. Clinical trials on obesity, conducted through the last century, fail to support this theory. In fact, the opposite is true. The amount of weight loss appears to be inversely proportional to the carbohydrate content of the food. When a high-fat, lower carbohydrate diet is taken, the rate of weight loss is greater. The converse is also true. Despite this, the medical profession continues to turn its head away from this truth.”    Doctor Michael Lam MD

"People in North India consume 17 times more animal fat but have 7 times fewer incidences of heart disease compared to people in southern India.”    Doctor Michael Lam MD

“Scientists were first alerted to the many benefits of fish oils in the early 1970s when Danish physicians observed that Greenland Eskimos had an exceptionally low incidence of heart disease and arthritis despite the fact that they consumed a high-fat diet. Intensive research soon discovered that two of the fats (oils) they consumed in large quantities, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), were actually highly beneficial. More recent research has established that fish oils (EPA and DHA) play a crucial role in the prevention of atherosclerosis, heart attack, depression, and cancer. Clinical trials have shown that fish oil supplementation is effective in the treatment of many disorders including rheumatoid arthritis, diabetes, ulcerative colitis, and Reynaud’s disease.”    Fish and Fish Oil

"Transfats are the  most harmful fats in the food supply. Eating 40 calories of transfats a day raises your risk of CVD by 30%."  Doctor Dariush Mozaffarian MD, Note transfats, heavily used in processed foods and fast foods are the man made substitute for natures healthy saturated fats.

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"LDL cholesterol transports EFAs into your cells. Any drug that artificially lowers cholesterol ALSO lowers transport of cancer fighting EFAs and can increase your risk of contracting cancer. Fix the problem of too many bad fats and oils― instead of blaming the messenger LDL" Doctor Brian Peskin PhD

"Changes to diet and nutritional lifestyle must be implemented, to achieve a better balance of protein and natural unprocessed fats, and a much lower intake of carbohydrates. This requires less consumption of processed foods that contain trans fats and oxidized fats."  Doctor Brian Peskin PhD

"Americas staggering weight problem can be boiled down to three things; excess sugar, fat and salt in our food."  The End of Overeating 2009, Note make that BAD fat, there are good fats, and PROCESSED salt

"Scientists now believe that fat cells are major drivers of inflammation both locally and systematically controlling a wide variety of metabolic functions and feedback mechanisms in the human body that lead to cardiovascular disease, diabetes and other ailments."   Life Extension, Note BAD fat is the culprit NOT GOOD FAT

"The truth is we don’t eat a high fat diet. We eat less fat than our ancestors did. And yet we’re the ones with obesity, heart disease, high cholesterol, clogged arteries and high blood pressure. Real butter is good for you. Saturated fats are a natural part of your diet and are essential to life. Fat makes up the basic building blocks of compounds that help your body perform everyday functions. This includes things like regulating blood pressure, blood clotting and bolstering your immune system.”  Doctor Al Sears MD

"Fats have gotten a bad rap and the misinformation surrounding them is costing women their health and their lives. Fats can contribute to heart disease or they can protect your heart. It all depends on the type and quantity of fats you eat."   Doctor Nan Fuchs PhD, Note men also are being killed by this misinformation

“Cooking oils made from nuts, seeds, or beans (like soybean oil) are famous for being highly unsaturated. And they often are when compared to animal fats, which are famous for being saturated. But did you know that a widely used plant oil like coconut oil has a chemical composition that is 75% saturated fat? At the other end of the spectrum, let's take an animal fat like chicken fat. Did you know that chicken fat is almost 70% unsaturated? The very best plant oils that you can buy contain saturated fat, and the fattiest animal foods that you can purchase contain substantial amounts of monounsaturated fat and some polyunsaturated fats as well. For these reasons, I believe that a balance of fat types in your diet is not only essential but also natural since it is an unavoidable consequence of consuming whole, natural foods.”   WHF

     

Essential Functions of Fats

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How to Ditch Processed Foods: What Fats Should You Be Consuming

“Cellular membranes contain microdomains called "lipid rafts." Lipid rafts harbor key proteins involved in transferring signals from outside to inside cells. Changes in the structure of lipid rafts by the composition of lipids in membranes alter cell signaling and function. Fatty acids are important regulatory molecules that use diverse routes to control multiple facets of cell metabolism, division, and differentiation, as well as inflammation.” Donald B. Jump, PhD

“In addition to serving as sources of metabolic energy and structural elements of cells, fatty acids are now recognized as signaling molecules. In many cases, fatty acids act like hormones to control cell function. ARA, for example, is a precursor for eicosanoids like prostaglandins. Prostaglandins are oxidized lipids that bind receptors on cells. Activation of prostaglandin receptors initiates signaling cascades that control many physiological functions.”    Donald B. Jump, PhD

“Fatty acids also regulate gene expression, controlling the types of proteins cells make. Changes in gene expression affect metabolism, inflammation, and cell growth and division.”    Donald B. Jump, PhD

“The Masai are animal herders who live in the highlands of Kenya. For centuries their diet has consisted almost exclusively of blood, meat, and milk. A diet higher in cholesterol could scarcely be imagined, unless of course we consider the diet of another isolated group: Eskimos. The Eskimos subsist on diets of meat, fish, and blubber. When no meat or fish is available they can live for months on blubber alone - almost 100% cholesterol. So if the diet/heart/cholesterol myth of organized medicine were true, these two groups should be dying of hypertension and heart attack in high numbers. Instead, the exact opposite is true - heart disease is unknown in both these societies.”    The Doctor Within

"Protein cannot be adequately utilized without dietary fats. That is why protein and fats occur together in eggs, milk, fish and meats. A high protein lowfat diet can cause many problems including too rapid growth and depletion of vitamin A and D reserves."   Sally Fallon

  

The fat Cycle   How all the body fats circulate in your body.

    

Fat is Essential for Your Life

Fats pie Research Review: Should you balance your fats for better health?

Research Review: Should you balance your fats for better health?

"In a multiyear British study involving several thousand men; half were asked to reduce saturated fat and cholesterol in their diets, and to increase consumption of unsaturated oils such as margarine and vegetable oils. After one year those on the "good" diet had 100% percent more deaths than those on the "bad" diet."   Sally Fallon

"Our choice of fats and oils is of extreme importance. Most people especially infants and growing children benefit from more fat in the diet rather than less. But the fats we eat must be chosen with care. Avoid all processed foods containing newfangled hydrogenated fats and  polyunsaturated oils. Instead use traditional vegetable oils like extra virgin olive oil and small amounts of unrefined flax seed lil. Acquaint yourself with the merits of coconut oil for baking and with animal fats for occasional frying. Eat egg yolks and other animal fats with the proteins to which they are attached. And finally  use as much good quality butter as you like with the happy assurance  that is is wholesome-indeed and essential-food for you and your whole family."   Sally Fallon

Without GOOD fats you are dead its just that simple. Your body is constructed from fats among other good things. The only question is just how many fats and what types of fats are required.
  • Add structural stability to the cell, intestinal wall, arteries and other structures
  • Regulate hormone production
  • Cell Signaling
  • Supply NUMEROUS body products for your Lungs, Heart, Circulatory System
  • Carry fat soluble nutrients throughout your body
  • Supply energy for your organs
  • Increase insulin sensitivity
  • Reduce negative moods
  • Supply ESSENTIAL fatty acids
  • Supply energy for long term storage and delay starvation
  • Slow the digestive process yielding NUMEROUS benefits
  • Slow, modulate and insure the flow of energy from your food into your cells
  • Raise HDL levels
  • Stimulate your immune system
  • Modulate genetic regulation and prevent cancer (butyric acid)
  • Anticaries, antiplaque and anti fungal agents (lauric acid and caprylic acid)
  • Allow proper calcium utilization in the bones
  • Your body will create all but essential fats from the carbs you eat if you are silly enough to be on a "no fat diet"

     

Continuation of  Fat Protocol (See Fat Protocol Continuation)

 

    

 

 

 

 

 

 

 

 

This site was last updated on: 05 December 2014 12:37 PM

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