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Jamieson
Health Center Newsletter
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August 31, 2010 |
Volume 2, Number 7 |
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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.
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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. ·
Supplements
such as SP
Cleanse and SP
Green Food to promote healthy liver detoxification, healthy GI
elimination, healthy kidney function, and blood and lymphatic system
purification. ·
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. |
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JAMIESON
HEALTH CENTER
Applied Kinesiology Nutrition Emotional Stress Relief Total Body Modification 1175
Saratoga Ave, Ste 8 San Jose, CA
95119 Phone
408.517.0706 Email drjamieson@sbcglobal.net 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 ·
Functional Endocrinology ·
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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