February, I’ve been eating lots more raw food, lightly steaming vegetables, still eating red meat & chicken [including the cartilage], cutting out sugar, completely cutting out grains, and basing one’s diet on Eat Breakfast like a King, lunch like a Prince and Dinner like a Pauper.

In 1957, US nutritionist Aneel Keys conducted an international comparison of diet and disease.
Based on those with the highest consumption of fat, he found that they also had the highest level of Coronary Heart Disease [CHD]. Keys later realized that had he factored in four times that many countries, his findings would no longer be valid. He tried to recant his original conclusion but was ignored – the wheels of industry were moving and he wasn’t listened to.

We were told that the food pyramid was ‘invented’ by the American wheat board to market their products [Kelloggs et.al] The emphasis was on a Big Breakfast, but one that was mainly carbs, [cereals]. Fats were ‘out’ unless ‘lite’ and proteins were hardly mentioned.

At the Health Workshop we were told that there are certain necessary fats that we need for the enzymes in raw foods to be properly digested. These fats can be any of the following: extra
virgin olive oil [cold pressed], butter, coconut oil, macadamia, avocado oil, grapeseed, hemp and apricot kernel oil. Macadamia oil has a higher smoke point than olive oil, and has five times more vitamin E than other oil. Definitely NOT canola!

For weight loss: Coconut oil is the very best fat in the world as not only does it bypass the liver [thus, not overloading it], but it makes you thinner. [At one stage, it was fed to pigs and they got thinner. They soon stopped that!]

Coconut oil is beneficial for thyroid disorders, diabetes, CHD, weight loss, melanoma, infection, parasites, arthritis, energy enhancement and digestive disorders. Pacific Islanders call the coconut tree ‘The tree of life”. Weston Price** noted that the diet of Pacific Islanders involved over 40% saturated fat and yet these people had no CHD.

[The entire saturated fat, cholesterol, atherosclerosis, CHD hypothesis was developed on the back of that flawed research. The faulty findings were perpetuated by a food industry fuelled by the profit potential of ‘healthy’ low fat, processed food and drug companies seeking another lucrative symptom to treat.]

Margarine, on the other hand, is the world’s worst fat. Polyunsaturates, often rancid from the high pressure extraction process, are mixed with micronised nickel oxide and pumped full of hydrogen gas at high pressure and high temperature.

Next, emulsifiers and starch are added to improve the consistency and very high temperatures are again used to steam clean the gunk to remove the unpleasant odor. Margarine’s natural grey colour is then removed with bleach and dyes and strong flavours are added to mimic butter.

This harsh process forces the hydrogen atoms to change places on the fatty acid chain and form trans fats. Trans fats are so unnatural that the digestive system doesn’t recognize them as toxins and they are incorporated into the cell membranes as if they were normal mono fats. Trans fats are rare in nature and

largely toxic to the human organism. [I can give you the chemistry on this, so if you want it, email me.]

*A hair test done during the Workshop gave me a higher reading [which was exceptionally good] than all but one of the 45 attendees, and I put it down to my new eating habits. I choose vegetables high in antioxidants [red cabbage, purple sweet potato] but include a Brussels sprout, some pumpkin, broccoli, & silver beet, with every meal. And I’m 68, whereas the mean age of the attendees was 50.

**Weston Price website makes for very interesting and necessary reading.

More on Vitamins in the next Newsletter.