Jamieson Health Center Newsletter
August 31, 2010
Volume 2, Number 7
Dear friends and patients,
I hope by now you have had a chance to read the article on the Weston Price Foundation website called “The Oiling of America” by Dr. Mary Enig. Dr. Enig says “Saturated fat does not clog arteries; trans fats and polyunsaturates do”. As we discussed last month, tampered-with poly-unsaturated fats are problematic. But trans fats are disastrous.
Trans fats are a poison in our food supply. Although trans fats were promoted by the American Heart Association as healthy fats for more than 30 years, it is now known that artificial trans fatty acids raise LDL, the so-called “bad cholesterol”, aggravate inflammation, clog arteries, raise triglyceride levels and increase risk of heart attack and stroke. Because of that, the Institute of Medicine, a branch of the National Academy of Sciences, has declared there is no safe amount of trans fat in the diet.
Back in 1993, a study found that people who ate the most foods high in trans fats (especially margarine) had more than a 50% higher risk of heart disease than those who rarely ate them. In 1994, a Harvard study attributed 30,000 heart attack deaths a year to trans fats. More recently, Harvard researchers found that trans fats may cause as many as 100,000 premature deaths each year in this country.
So avoid artificial trans fats as if your life depended on it, because it may. Enjoy organically-raised, pasture-fed meat and chicken. Eat real butter. Avoid margarine, shortening and any processed foods. Check the labels of the foods you buy. But beware: Some of your favorite nutrition bars and health foods contain trans fat. Read your labels, but do not be fooled by products that claim “zero trans fat”. Showing the power the edible oil and processed food industries have, the FDA agreed to allow food labels to list the amount of trans fat as zero if it contains half a gram or less per serving size.
Seriously, if you have been consuming trans fats and industrial vegetable oils for a long time, I suggest you detoxify your entire system. I strongly recommend the 21-day SP purification program, since it purifies not just the liver, gall bladder and gut, but your entire system at the cellular level. It will help you be healthier, you’ll feel better, have more energy and even lose weight. In addition, start replacing the bad with the good fats immediately by consuming Omega-3 fatty acids like in Tuna Omega-3 Oil.
Yours in good health,
Dr. Samuel Jamieson, D.C.
Trans Fats: Poison in our Food.
Dangers of trans fats.
Mary Enig, PhD., writes about how decades of research shows the consumption of trans fats to be detrimental to health. Adverse affects of trans fats are related to heart disease, diabetes, cancer, low birth weight, obesity and immune dysfunction. These manmade fats are literally toxins in our bodies.
The American Heart Association now recommends limiting trans fats to less than 1% of calories – about 2 grams per day per 2,000 calories. North Americans average 6 grams daily. A report from the National Academy of Sciences states there is no known safe amount of artificial trans fats. They accumulate in the body like any toxic chemical and do just as much damage. There really should be a warning on foods made with trans fats like there is on nicotine products.
Here are the dangers. They cause:
Ø CANCER: Consumption of trans fats is associated with increased rates of cancer in many studies; trans fats interfere with the P450 enzyme system, which helps your body detoxify carcinogens.
Ø DIABETES: Trans fatty acids interfere with the insulin receptors in the cell membranes, thus triggering Type II diabetes.
Ø HEART DISEASE: Trans fats raise the levels of atherogenic lipoprotein-a (Lp(a)) in humans.
Ø IMMUNE FUNCTION: Trans fats interfere with both B and T cell functions, thus reducing immune response.
Ø HIGH CHOLESTEROL: Trans fats lower high density lipoproteins (HDL), otherwise known as the “good Cholesterol” and raise low density lipoproteins (LDL), otherwise known as the “bad cholesterol.”
Ø FERTILITY AND REPRODUCTION: Trans fats interfere with enzymes needed to produce sex hormones; they decrease the levels of testosterone in male animals and increase the level of abnormal sperm.
Ø LACTATION: In animals and humans, consumption of trans fats lowers the overall fat content in mother’s milk, thus compromising the nourishment to the infant. In addition, trans fats can cross the mammary gland into mother’s milk and interfere with neurological and visual development of the infant.
Ø DEVELOPMENT AND GROWTH: Trans fats can cross the placenta, creating many problems for the developing fetus including low birth weight; they also interfere with the formation of long-chain polyunsaturated fatty acids needed for growth and development, especially development of the brain.
Ø OBESITY: Women who consume trans fatty acids weigh more than women who do not consume trans fats, even though caloric intake is the same.
How to avoid trans fats.
Trans fats are used in most processed foods, such as commercial cakes, pies, cookies, pastries, crackers, bread, doughnuts, chips, pretzels, snack foods including granola bars, breaded foods, French fries, pizza, peanut butter, non-dairy creamers, margarine, whipped dessert toppings, packaged puddings, veggie-burgers, frozen waffles, high-fiber breakfast meals and salad dressings.
Check the labels: any food item containing “shortening” or “partially hydrogenated oil” contains trans fats. Small amounts of trans fats occurring in deodorized vegetable oils (such as canola oil) and mono- and di-glycerides are not labeled. Most restaurants fry foods in oil blends containing trans fats.
Although trans fats are being phased out, we’re not out of the woods yet. Under the new rules, a food can still have up to 0.49 grams of trans fat per serving (usually a teaspoon) and list “0” grams of trans fat on the label. If you eat more than one serving size, you can easily get whammed with a chunky dose of trans fat. Also the new rules don’t cover food served in restaurants, a major source of trans fats.
Food manufacturers are trying to phase out trans fats without compromising shelf-life, replacing them with industrialized alternatives such as “interesterified” fats, in essence swapping one bad fat for another.
The only way to avoid trans fats is to avoid processed foods. Instead, prepare your own foods using fresh, natural ingredients. Use traditional fats such as real butter, lard, palm oil and coconut oil for cooking and baking; and olive oil for salad dressing. Use butter, never margarine or spreads.
For more information about trans fats and any of the conditions mentioned above, call our office at 408-517-0706 or visit our website at www.jamiesonhealthcenter.com.
Hydrogenation, a man-made process turns oils into trans fats.
Trans fats are made by a process of hydrogenation. This process turns polyunsaturated oils into fats that are solid at room temperature, which are used to make products like margarine and shortening.
Manufacturers begin with the cheapest oils, including soy, corn, cottonseed and canola, which are already rancid from the extraction process. The oil is mixed with metal particles, usually nickel oxide, and is then subjected to hydrogen gas in a high-pressure, high-temperature container. Next, emulsifiers and starch are added to the oil/metal mixture to give it a better consistency.
At this time you have the base for margarine, only it smells terribly because it’s rancid and it’s gray from the metallic additive. It is then steam cleaned to get rid of the smell, and colors and flavors are added to make it resemble butter.
Hydrogenation serves two main purposes.
First, the process causes the hydrogen atoms to rearrange and makes a normally curved molecule straighter. The unnaturally straighter molecules allow a fat that is normally liquid at room temperature, like soy oil, to be solid.
Second, hydrogenation makes the naturally unstable polyunsaturated molecules more stable by destroying most of the omega-3 and omega-6 fatty acids. Being unnaturally more stable, these fats extend the shelf life of processed foods.
Follow a 21-day purification program to detoxify your body from trans fats.
Trans fatty acids are sufficiently similar to natural fats that the body readily incorporates them into the cell membrane. Once there, their altered chemical structure creates havoc with thousands of necessary chemical reactions – everything from energy provision to prostaglandin production.
The average American diet has a high intake of trans fats and a low intake of natural saturated and monounsaturated fats. If this applies to you, I hope you realize now that trans fats are poisonous to your body and that you have decided to quit eating trans fats once and for all. Unfortunately, these toxic artificial chemicals store themselves in your tissues and thus it is very important to detoxify your body.
I strongly recommend you follow a 21-day purification program to detoxify your entire system. This works not only on your gut, liver and gallbladder, but also at your body’s cellular level to restore balance.
The 21-day SP purification program includes
· An easy to follow healthy diet with unlimited fruits and vegetables, olive oil and butter, but no processed foods, which helps you lose weight and identify food sensitivities.
· SP Complete shakes, minimum twice per day, made from fruits and vegetables, bio-available cruciferous vegetable powder and Whey Protein powder containing 98% bio-available proteins supporting level I and more importantly level II liver detoxification pathways.
· Whole Food Fiber to promote healthy bowel movements and eliminate toxins.
Replace the bad fats with good fats.
Start replenishing your body with healthy fats, especially Omega 3 essential fatty acids. Eat fish several times a week – see www.howmuchfish.com to identify nutrients in fish. Good sources of Omega-3 are fatty fish such as ocean caught salmon and tuna, grass fed beef and organ meats, eggs from free-roaming pasture pecking chickens, flaxseed oil as found in Linum B6, and Tuna Omega-3 Oil.
The Standard Process Tuna Omega-3 Oil contains DHA and EPA, derivatives of Omega-3, in a naturally occurring 5:1 ratio. These nutrients are essential for your brain development, support your immune system and promote healthy joint function.
For more information about our purification programs and any of the conditions mentioned above, call our office at 408-517-0706 or visit our website at www.jamiesonhealthcenter.com.
JAMIESON HEALTH CENTER
Samuel R. Jamieson, D.C.
Emotional Stress Relief
Total Body Modification
1175 Saratoga Ave, Ste 8
San Jose, CA 95119
We’re on the Web!
Seminars we’ve taken.
Since I want to make a difference in your lives and that of your children, I’m constantly trying to keep up with the latest developments in healing practices and new discoveries in the area of alternative holistic medicine. To that end, I have attended the following seminars and conferences over the last several months:
· International College of Applied Kinesiology Annual Meeting 2010
· Doctor of the Future – The Practice of Rational Intervention
· NeuroEndocrine-Immune Axis of Andropause
· Metabolic Biotransformation: an overview of detoxification and weight management
· Restoring Gastrointestinal Health
· Practical Blood Chemistry
· Functional Neurology for the Primary Care Provider
· Neurotransmitters and Brain
· Applied Brain Concepts
· The Thyroid-Brain–Immuno Connection
· Restorative Endocrinology: Balancing Female Hormones in Menopausal Women
· Restorative Endocrinology: Balancing Hormones in Cycling Women
· The Impacts of Estrogen on the NeuroEndocrine-Immune Axis
· Restorative Endocrinology: Balancing Male Hormones
· Advanced Nutrition Therapeutics for Addictions and OCD
Some patients have asked about previous newsletters and they can be found on our website at http://www.jamiesonhealthcenter.com/archive.htm
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