Jamieson
Health Center Newsletter
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July 28, 2010 |
Volume 2, Number 6 |
Dear friends and patients, Let me ask you a few
questions. True or False? 1. Eating too much fat will make you
fat. 2. Eating too much saturated fat
causes heart disease. 3. Polyunsaturated fats like soy oil,
corn oil, and safflower oil that you buy from the grocery store are good for
your health. 4. If you’re trying to eat a
healthier diet, you should choose margarine over butter. 5. Lard is a saturated fat. 6. Hydrogenated vegetable oils that
almost all restaurants use to cook with, and that are found in tens of
thousands of processed food products, are good for our bodies. 7. Fats should be limited to as
little as possible for health reasons. 8. Cholesterol and saturated fat
cause cardiovascular disease. All answers are false. If you
answered ‘true’ to any of them, you may be a victim of the many unfortunate misconceptions about fats and
oils found in the popular literature. This may be the cause of your confusion
and also some of your health issues. I recommend reading the book
“Know your fats” by Mary Enig, Ph.D., a world-class lipid researcher at the
University of Maryland. Or start with one of her
articles on the Weston Price Foundation website called “The
Oiling of America”, in which she shares about her quest to reveal the truth about fats and trans fats, exposing
corruption in the food industry, the government and the medical establishment. The bottom line is this: ·
Trans-fats are
bad for you ·
Saturated fats
are good for you ·
Any processing
in oils destroys their nutrients and adds free radicals ·
Polyunsaturated
fats like most vegetable oils shouldn’t be heated and most of them are rancid ·
Use only
extra-virgin olive oil ·
Essential fatty
Acids like Omega-6 and Omega-3s need to be properly balanced to be healthy
for you According to Mary
Enig, an ideal balance of fats and Essential Fatty Acids (EFAs) is as
follows: ·
20-30% of calories in your diet should be from natural fat ·
Omega-3 EFAs should comprise 1-1.5% of calories consumed ·
Omega-6 EFAs should comprise 2-3% of calories consumed ·
Sufficient intake of saturated and monounsaturated fats is
necessary for EFAs to function properly ·
Do not eat any trans fats. I encourage you to carefully read the entire newsletter and know your
good fats! Next time, I’ll explain why trans fats are poison for you, so in
the mean time, avoid them completely. Yours in good health, Dr. Samuel Jamieson, D.C. |
The truth about fats. Fats (the solids
kind) and oils (the liquid kind) all consist of different amounts of
saturated and unsaturated fatty acids as you can see in the table below. We
call fats saturated or unsaturated, depending
on the predominant fatty acid they contain. Monounsaturated fats are in chicken fat, duck fat, goose fat, turkey fat, olive oil, canola oil,
peanut oil, hazel nuts, almonds, cashews, brazil nuts, avocados. And yes, lard actually contains more monounsaturated fatty
acids, so it’s not a saturated fat. Although olive oil is the best vegetable monounsaturated fat to
use in cooking because of its high oxidation threshold, it is not
recommended for repeated use or deep frying. Purchasing extra virgin olive
oil ensures that it has not been extracted with heat or detergents. Olive oil
that is not labeled “Extra Virgin” comes to stores already denatured and
containing high amounts of free radicals from the extraction process. Polyunsaturated fats (PUFAs) are in corn
oil, soy oil, safflower oil, sunflower oil, cotton seed oil, walnuts, flax
oil, hemp oil, herring, salmon, tuna, sardines, mackerel. Omega-3
and Omega-6 are PUFAs. Omega-6 is mostly found in vegetable oils, while
Omega-3 is found in seed oils and green plant chloroplasts. Grass fed
beef contains Omega-3s, while corn fed beef contains Omega-6s. We’ve been told relentlessly that
PUFAs are good for our health and to increase our consumption. Unfortunately,
PUFAs cause many health problems. One of the biggest reasons PUFAs are so
unhealthy is because they are very volatile and therefore susceptible to
becoming oxidized or rancid when exposed to heat and light. The polyunsaturated
oils you buy in grocery stores are already rancid. They should have been
refrigerated. Those oils should never be used in
cooking, frying or baking. Heating these oils causes oxidation and produces
large amounts of free radicals, which: ·
Attack cell membranes ·
Cause damage to DNA/RNA strands, triggering mutations in
tissues throughout the body ·
Cause wrinkles and premature aging ·
Damage tissues and organs and sets the stage for tumors ·
Damage blood vessels and initiate plaque buildup ·
Cause autoimmune diseases like arthritis ·
Cause Alzheimer’s ·
Cause cataracts Saturated fats are in beef
tallow, butter, palm oil, coconut oil. Because of their biochemistry,
saturated fats are very stable and generally do not go rancid. These fats are
the best sources for cooking because of their stability and the positive
functions they play in our bodies. Yes, they are healthy for you. And here is why. Saturated fats: ·
Constitute at least 50% of your cell membranes and give your
cells integrity. ·
Play a vital role in the health of your bones. ·
Lower Lp(a), a substance in your blood that is said to
indicate proneness to heart disease. ·
Protect your liver from alcohol and other toxins like
Tylenol (Acetaminophen). ·
Enhance your immune system. ·
Are needed for proper utilization of essential fatty
acids. ·
Stearic acid and palmitic acid, both saturated fats, are
the preferred energy source of your heart. This is why the fat around your heart
muscle is mainly saturated. The best sources for palmitic acid are beef,
butter and palm oil. ·
Have strong antimicrobial properties and help protect you from
harmful microorganisms. For
more information about fats, EFAs, call our office at 408-517-0706 or visit our website
at www.jamiesonhealthcenter.com. |
Fats or oils – what
are they? Technically
called lipids, fats (the solid kind) and oils (the liquid kind) are made up
of many types of fatty acids. Fatty acids are the same whether they come from
plants or animals, but their proportion is what makes them different. A fatty acid
(FA) is a molecule that is made up of a chain of carbon atoms. Saturated fats
possess two hydrogen atoms for every carbon atom in the chain. A fatty acid
missing two or more hydrogen atoms along
the chain, creating double carbon bonds is called unsaturated. A fatty acid
with one double bond is referred to as mono-unsaturated, two or more double
bonds make it polyunsaturated (PUFAs). Omega 3 and Omega 6 FAs are PUFAs. The
number indicates the carbon atom where the first double bond occurs. What are Essential
Fatty Acids? Essential fatty
acids are considered essential because your body cannot make them or
synthesize them. They have to be absorbed from your diet. Omega-3 and Omega-6
are Essential Fatty Acids. They help boost your metabolism, and participate
in many important functions. To name just a few: ·
Formation of all cell and organ membranes ·
Hormone and prostaglandin precursors ·
Anti-bacterial, anti-viral, anti-fungal ·
Normalize cholesterol and triglyceride levels ·
Crucial to normal nerve and brain structure and function ·
Proper immune system function ·
Enhance memory and learning ·
Increase energy ·
Stop sweet and food cravings ·
Decrease cellulite deposits ·
Prevent hyperactivity, anxiety ·
Increase ability to handle stress ·
And much more! |
Balancing EFAs and natural fats is
required for optimal health. Your brain and your hormones need saturated
fats. Saturated fat
intake should make up the majority of fat intake (about 30% of your diet).
Most fat structures like your brain, nerve tissues, cell membranes and
steroid hormones are composed of saturated fats. This is so because they are
stable at room and body temperature. Unsaturated fats are not stable at body
temperature and must be protected with antioxidant nutrients. If you consume
large amounts of unsaturated fatty acids, you will tax your antioxidant
reserve beyond capacity. This will result in the need to refrigerate yourself;
if not your brain and your blood will go rancid! Unfortunately, the myth of saturated fats
causing heart disease and other health problems is thoroughly ingrained in
our society, yet it’s totally wrong. Omega-6 and Omega-3 Essential Fatty Acids
need to be properly balanced. EFAs should
comprise a very small portion of your fat intake (about 5% of overall fat
ingestion). Unfortunately, the average American diet has so few Omega-3s that
the average Omega-6 to Omega-3 ratio is around 27 to 1. It should be around 3
to 1. Many people
don’t know that this can exacerbate their current conditions of pain,
inflammation, fatigue, fibromyalgia, rheumatoid arthritis, heart disease, and
cancer. In fact, many chronic diseases are driven, in part, by an excessive
intake of Omega-6’s and a deficient intake of Omega-3’s. Too much Omega-6
causes the production of disease promoting, pro-inflammatory molecules in the
cells. They need to be balanced with Omega-3’s which contain
anti-inflammatory molecules. Most people need
to over-emphasize the Omega-3s, and tone down Omega-6 oils for a period of
time. Also stop poor-quality
Omega-6 and supplement with good quality Omega-6 as found in Black
Currant Seed Oil, Evening
Primrose Oil and Sesame
Seed Oil. Fatty fish such
as ocean caught salmon and tuna, grass fed beef and organ meats from grass
fed animals, eggs from free-roaming pasture pecking chickens, flaxseed oil as found in Linum
B6, and Tuna
Omega-3 Oil are good
sources of Omega-3. I recommend the
Standard Process Tuna Omega-3 Oil, since it contains DHA and EPA, derivatives
of Omega-3, in a naturally occurring 5:1 ratio. It is especially good for
people who have issues with the metabolism of Omega-3 into DHA and EPA. Those
nutrients are essential for your brain development, and support your immune
system and healthy joint function. They reduce pain associated with
inflammation. Expecting mothers require more DHA to also ensure the proper
brain and vision development of their unborn baby in addition to their own
needs. For more information about diet,
nutrition, fats and EFAs, call our office at 408-517-0706 or visit our website
at www.jamiesonhealthcenter.com. |
JAMIESON
HEALTH CENTER
Samuel R. Jamieson, D.C. Applied Kinesiology Nutrition Emotional Stress Relief Total Body Modification Advanced NeuroFeedback 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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