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Fat and heart disease

Fat and heart disease…

For years we’ve been told that fat and heart disease go hand in hand but I want to tell you that according to the research eating butter (or other saturated fats) will not give you heart disease, in fact it’s more likely to be the pasta, bread and breakfast cereal that we are told we should be eating instead!

You see,  I just wanted to make sure that you are not one of the people who have been tricked by the food industry into eating margarine and breakfast cereal (simple carbohydrates) and think butter is bad for you. Because eating damaged fats and simple carbohydrates are giving people diabetes, gall stones, high ldl cholesterol, constipation and fatigue.  Meaning these people are struggling to get through the day, have trouble losing body fat and now according to the latest research, have an increased risk of heart disease.

It continues to amaze me the power of the food industry’s marketing budget and officialdom’s ‘buy in’ to the fat and heart disease agenda they are pushing.  It shouldn’t really surprise me considering the margins that are made on cheap, damaged poly-unsaturated fats like Canola and Margarines or heavily processed grains like breakfast cereals.

It’s been known for over a decade that saturated fat and heart disease are no longer associated.  A group of German scientists in the late 1990’s found that it is inflammation NOT cholesterol and saturated far that causes heart disease.  I am constantly coming across research that supports this assumption.  For example,  in a study published in the American Journal of Clinical Nutrition in 2010 (1), looking at studies involving 347,747 subjects the researchers concluded “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of Coronary Heart Disease”.  That’s right, saturated fat and heart disease are not associated!

In another recent study I came across in the International Journal of Environmental Research and Public Health, the researchers found that people who ate fruits and vegetables daily had a 35% lower risk of coronary heart disease – no surprise there.  But what I want you to know is that when people ate full fat dairy products along with the fruits and vegetables on a daily basis this resulted in a massive 61% reduction in heart disease risk.  Basically, eating low fat dairy products increased the risk of heart disease by 4 times (2)!!

In fact, it looks more like carbohydrates are causing heart disease and heart attack… In a study published in the American College of Cardiology only this year, the researchers found what they believed to be a causal relationship between blood sugar and heart disease…meaning the higher your blood sugar levels the greater your risk of heart disease.  There’s only one thing that raises your blood sugar levels… and that’s carbohydrates!

Another study, I was exposed to, as part of my Masters degree, involved looking at the diets of 121,700 nurses, over a 10 year period in America (3). The researchers found that eating high glycemic foods like breakfast cereals was the biggest risk factor for heart disease.  Yep you’ve got it, the nurses that ate breakfast cereal had the highest risk of heart disease.

I know, I know, this completely flies in the face of what we are being told to eat to avoid heart disease, which is crazy!
Or is it?

Who is to gain from us eating lots of highly processed grains??

The commercial food industry?……………      Yep

The pharmaceutical industry?……………..      Yep

Agricultural corporations like Monsanto?…………  You bet!

You see it’s not really about nutrition or heart disease, it’s about money, your money in fact…

Listen, this whole saturated fat causing heart disease thing is b*llsh*t.  Back in 1988 a study came out in The American Journal of Clinical Nutrition looking at heart disease trends in America.  They found that in pre-1920 less than 10% of deaths were caused from heart disease, while steadily increasing to 45% of deaths in the modern day.

Think about this logically, who was eating more butter, lard and dripping, you or your Great Grand Parents?

Your Great Grand Parents were, right?

Well they had a lower chance of dying from heart disease than you, yet they were eating more saturated fat!  That’s what I’m talking about!!

Yes, heart disease is very complicated, however as far as fats and heart disease is concerned you want to eat natural, minimally processed, minimally damaged fats only.  Fats such as Extra Virgin Olive oil, butter.  For high heat, highly saturated fats like coconut oil, lard, dripping and ghee.  If you want to know more about fats, or anything else about nutrition for that matter, I highly recommend you watch the video I made called the ‘Truth about fats.’  I know that some of you are going to want to know more about how cholesterol is involved, so you’ll also learn about that through this video.  Click here to learn more about fat and heart disease…

 

O.k so now you know the truth, it’s not saturated fat that’s causes heart disease and in fact it might well be simple carbohydrates.  It’s now down to us who know the truth to tell the people who don’t know!  And there’s a lot of people out there that don’t know.

So, please share this blog with everyone you know who still eats breakfast cereal and avoids butter, we’ll set them right regarding fat and heart disease and lets get New Zealand the healthiest country in the world!

As always,

In health and happiness
Ben Warren – Founder of the BePure Health Revolution
“Helping people live happier, healthier lives”


 
References:

1  American Journal of Clinical Nutrition 2010, Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.  Patty W Siri-Tarino, Qi Sun, Frank B Hu, and Ronald M Krauss.
2  J Am Coll Cardiol, 2012; 59:2356-2365, doi:10.1016/j.jacc.2012.02.043
3  Liu, S. Willett, W,C.  Stampfer, M, J.  Hu, F, B. Franz, M.  Sampson, L. Hennekens, C, H. and Manson, J, E. (2000).  A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disase in US women.  American Journal of Clinical Nutrition 2000;71:1455-61.
4.  Slattery M, L and  Randall D, E. Trends in coronary heart disease mortality and food consumption in the United States between 1909 and 1980. American Journal of Clinical Nutrition. 1988, 47:1060-70.

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Meeting people where they’re at…

 

I met with Dr. Richard Moat (the psychology guru) a few weeks ago and he was talking about one of the most important aspects of helping people change their habits is ‘meeting them where they’re at’.  Meaning you’ve got to present information that they can relate to and actually implement.

These days this often becomes problematic for me regarding nutrition, I eat predominately Organic food straight from our farm – I honestly cannot remember the last time I went to a supermarket – let alone a fast food outlet… yet when I was asked to comment on the new Double Down from KFC, I’d thought I’d check into it…well, it turned out,  the grilled version of the burger, if you were to add the garden salad or side of coleslaw and drink water, looked pretty dam good (for fast food), of course.  I thought the low glyceimic index lended itself perfectly to the fast food going diabetic…and I said so!

 

I can’t say it looks very appetising though…

 

 

On Saturday the Hawkes Bay today picked up on the story and an article pursued… I’ve been ferociously attacked since… now don’t get me wrong, I expected my nutritional recommendations to be attacked, but not me personally!  Not only in the article, but by some that know me and my intentions (1 million people healthy) well!  You can read the article at the end of this blog….but first let me show you my letter to the editor…

Dear Anton,

As the health coach who was “derided” in your article “Diabetic derides advice on burgers” (28th May), I wanted to clarify a few points that appear to have been missed in your article.

Firstly, I’ll address the question of whether I am a qualified nutritionist and whether that gives me the right to commentate on such subjects.  I am a Level 3 Certified Nutrition and Lifestyle Coach from the CHEK Institute in California, one of the world’s leading academic institutions for fitness and health care professionals. My training and practice revolves around the complex relationship between food and nutrition, and the human body.

Over the course of six years, over 4,000 New Zealanders have been through my nutritional programme with an estimated combined weight loss of well over 25,000kg.   But more importantly, a pilot study of the eating principles I recommend, featured on “60 Minutes”, demonstrated that the changes I made to the diet of the participants had a direct link to a reduction in HbA1c scores – a measure of damage to heomoglobin from high blood sugar levels, used to assess diabetes. Applied over time, this eating advice can potentially enable diabetics to control their disease through diet alone, without the need for drugs.

Diabetics can take their pin prick blood sugar monitors and start testing their blood glucose levels after everything they eat and drink.  Timings initially, of one hour after food, two and three hours will give a very quick indication of their blood glucose response levels from the food they have eaten.  They will quickly find that protein, fat and complex carbohydrates yield the most stable results.  Exactly as found in the grilled double down and salad!

I question whether  both Mr Smith and Ms Perols realised they were commenting on the grilled version of the KFC Double Down burger.  The grilled version that I recommended has fewer calories, comparable fat (25g to 21.9g)  and nearly double the protein value of a Chicken and Bacon 6-inch sub from Subway or an average Kebab and fares significantly better than a McDonald’s Quarter Pounder or Big Mac.

I’ll add to this that the predominant fat found in chicken is the highly beneficial mono-unsaturated fat.  A grilled burger of chicken, with no bun, will therefore predominantly contain a high degree of this “good” fat.   Many nutritional studies have shown that replacing carbohydrates with monounsaturated fat results in significant positive outcomes for diabetics

Your article quoted me as saying “if a diabetic wanted a fast-food option…” People seem to have missed the IF part in there. And as was pointed out to your reporter, who failed to mention this, I’m not advocating that a diabetic has ‘carte blanche’ to eat these burgers for breakfast, lunch and dinner. My point was that if they have a need to find a fast food option, they should choose this one.

In health and happiness

Ben Warren

 

Click here to read the article in the Hawkes Bay Today


 

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Please, please, please don’t feed your children boxed cereals…

Morning World!

There are many problems with boxed cereals beyond the obvious – sugar, preservatives, synthetic vitamin fortification, oxide mineral fortification… But people don’t realise that if grains are not prepared correctly they can be very problematic.  For example, grains contain phytic acid – which binds the minerals in the grain so, in nature, the grain will only begin to grow in optimal conditions (moisture being the key).  If you eat cereals that have not been soaked the phytic acid will bind minerals in your intestinal track potentially taking minerals like magnesium and calcium out of your body.

The nutritional benefits come from eating whole grains – not processed whole grains!  But whole grains!  In boxed cereals the grains are often processed, plus the heat used in pressing a grain into a flake or pressure of puffing the grain will destroy the B vitamin content – this is why they have to then replace the B vitamins – but I can guarantee you they will be using the cheapest synthetic B vitamins to do this!

I could go on and on…But the solution is simple…if you want to give your children grains for breakfast give them whole grains like millet, buckwheat, rolled oats, quinoa, barley, amaranth and brown rice.  Soak over night to release the phytic acid, drain and cook.  The great thing about pre-soaking is that the grains generally cook a lot faster this way too.

We had this first course meal 1 (breakfast) this morning..red, white and black quinoa and amaranth grains soaked overnight.  In a seperate dish we soaked some gogi berries, raisins and prunes.

Then in the morning I drained and rinsed the grains and added 250ml of coconut milk and cooked the grains in the coconut milk.  Once cooked (about 15 minutes)  – serve the grains in bowls and top with the soaked juice from the berry/raisin and prune mix and enjoy.  Of course you could add some freshly ground flaxseeds to this as well as chopped raw nuts and butter – but this morning we didn’t.

This has no added sugar and as you’ll see below – Isabella my 3 year old daughter loved it and went back for seconds.  Due to my macronutrient profile I followed this course with a carpaccio course (raw steak – but that’s another blog altogether!)

Please note this meal was 100% organic and cost under $1.50 each – the most expensive part being the coconut milk.  A small price to pay to protect Isabella from oestrogenic pesticides which are shown to be a contributing factor in breast cancer, endometriosis and Polycystic Ovarian Syndrome.

I hope one day that Isabella will be able to experience the joy and love of being a parent as I have….  Unfortunately many children her age won’t be able to due to oestrogen mimicking hormones in the environment.  This is becoming more prevalent in our younger women even now let alone for a our 3 year olds as they grow older…but that’s another blog….

Much Love

Ben


 

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Money makes the world go around….

I was thinking…it does not makes sense…

I don’t get it.. the government in New Zealand is going to ban real milk (Raw Milk) while it continues to allow the sale of high sugar drinks to children – that does not make any sense???

But then you think about it..it makes a lot of sense if people found out the truth about pasterised and homogenised milk nobody would want to drink it.   But, then conglomerates like Fonterra would be out of business. So, who’s really behind raw milk getting banned.   It can’t be the health hazards of drinking raw milk – as in Hawkes Bay over 10,000 people drink raw milk every week and yet there is NOT ONE CASE of food poisoning from it’s consumption – and that’s from !

The simple truth is there is too much money being made from perpetuating the myth that milk needs to be pasturised.  Which allows is collection and redistribution to the unknowing public that are consuming it – not knowing that the polyunsaturated fats will be damaged causing mega free radicals, the enzymes used by our body to break down the sugar in milk and calcium in milk is gone!  30% of the protein is gone, glutathione an incredible antioxidant is gone, the beneficial bacteria is gone, most of the B vitamins and vitamin C…gone – you get the idea… what’s left….not a lot!!!

Money really does make the world go around…to teach people how to break free, get healthy and lose fat I created the BePure Health Revolution.  www.bepure.co.nz.
 


 

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