Saturated fat does not cause heart disease according to latest meta analysis of past studies

Saturated fat (animal fat, butter, coconut oil)  has been touted as the villain fat causing heart disease, but when the facts are laid out on the table and re-examined, there is no evidence to support that theory.

saturated fat

A meta analysis is an examination of past and current trials to tease out the truth by comparing the research done so far.  A Paper entitled “Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease” came to a surprising conclusion.  It examined 21 studies with 347,747 subjects and concluded “there is no significant evidence for concluding that  dietary saturated fat is associated with an increased risk of CHD (coronary heart disease) or CVD (Cardiovascular Disease).  To upload a copy of the study click here and see also  a  (similar study).

So where did the idea come from in the first place? It is surprising to find out that some of the earlier studies done in the 1950’s were using hydrogenated coconut oil as the “saturated fat” to compare with other oils.  (Modern trials still do this too!) No wonder the results were negative, as hydrogenated oils have been heated to high temperatures with a nickel catalyst to change the molecular structure of the fat to create a “trans” fat.  Copha is a hydrogenated fat as it does not turn to liquid at room temperature like unprocessed coconut oil.

Most of our modern oils are heat treated to preserve the oil and stop it stinking.

It is now recognized that altered fats like trans fats are indeed a major contributing factor to the global epidemic of CVD.  However many countries are not following the example of Denmark. “Denmark is a country that has shown a reduced prevalence of cardiovascular disease by reducing sources of trans fats in the diet. Despite the evidence of their impact on health, many countries still do not take any action and significant amounts of Trans Fatty Acids remain in their foods and therefore in the diet of its population.”

How many people have suffered needlessly and will suffer in this generation?  We call Heart Disease a “modern disease”.  So how can we blame ancient saturated fats that have helped mankind survive for millenniums.  In our clinic we encourage our clients to eliminate ALL processed oils except COLD PRESSED virgin oils and return to our ancient fats.  Good health soon follows the change:)


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Want sour dough cooking classes in your area?

sourdoughSour dough cooking is a lost art that needs to be revived!  Many people are becoming intolerant to foods that have been consumed for millenniums.  Why is sour dough a Superior bread?  The long slow process allows the friendly lacto bacteria to break down the protein bonds, including gluten.  Modern breads began to spread after world war 2 when a fast yeast was able to produce a loaf of bread in a couple of hours.

We also have a community with many gut issues, particularly leaky gut syndrome that permits gluten fragments to pass through the intestinal wall, leading to immune responses and allergies.  This condition combined with poorly prepared breads compounds the problem leading to gluten intolerance.

Sour dough Classes

Learning this ancient skill in one of our sour dough classes will equip you to make bread daily with a minimum of fuss and very little time.  Some of our attendees had given up the idea of eating wheat again, but have been able to return to eating wheat  without any side effects.

Do you know others that would like to learn the art of sour dough cooking and may be interested in attending sour dough cooking classes?  We are looking at the idea of taking the classes out into the suburbs.  We are looking for expressions of interest.  Why not turn your kitchen into a class?  We can conduct a 3 hour class with a minimum of 6 persons.  Why travel when we can come to you?  We will be starting in the Brisbane and Gold Coast areas in Queensland.

Larger sour dough classes

We are able to conduct larger sour dough cooking classes by hiring the local community halls providing the fee is reasonable.  It is our intention to keep costs down to a minimum so that families can afford to learn this skill.  In fact once you have mastered the art of sour dough cooking you will SAVE money.

Key benefits of learning sour dough cooking skills

  • easy to master, no machines required
  • a lifetime of benefit
  • easy to digest
  • quick to prepare dough
  • rises overnight while you sleep
  • fresh hot bread daily
  • learn to make loafs, rolls and flat breads
  • make enough dough in one hit  for a week of cooking
  • store dough in fridge for a hot pizza at a moments notice
  • sour dough bread will not go moldy, no preservatives necessary
  • enjoy incredible taste!  Don’t pay 6-8.00 per loaf!

If you would like to participate in a class please contact Julie at [email protected] or leave a comment.

    • Why pay top dollar for quality breads?

Healthy nourishing food that is delightful to eat


Bread well prepared is nourishing to the body

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Which diet is best? Zone Ornish Atkins? Stanford did the study at last

dietThe battle of the Diets: Is anyone winning..This is a seminar well worth watching if you are frustrated by the many dietary options promoted for weight loss.  At last a proper study has been done over a period of 12 months by the Standford university.  Some very significant findings were confirmed.

The high carbohydrate low fat diets were not the best diets for insulin resistant participants in fact it increased triglycerides, increased blood pressure and lowered HDL (the so good cholesterol) and increased LDL.

However the diet high in fat and low in carbs and high in protein (Atkins style diet) fared the  best, losing the most weight over 12 months.  This diet also lowered blood pressure, increased HDL and lowered LDL and lowered triglycerides.

The results really surprised the study designers, and I really love the honesty of the author in this video, especially as he showed no bias despite being of vegetarian persuasion.  If you want evidence based information to guide your journey to find a suitable diet for good health then enjoy this video.


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Be careful of sports and energy drinks if you want good teeth

A recent study showed damage to tooth enamel after consuming sports and eneryg drinks in as little as 5 days!  These popular drinks have as much or more sugar than soft drinks and sugar will also deplete nutrients out of the bones and teeth, weakening them.

“The researchers found that damage to enamel was evident after only five days of exposure to sports or energy drinks, although energy drinks showed a significantly greater potential to damage teeth than sports drinks. In fact, the authors found that energy drinks caused twice as much damage to teeth as sports drink”

Is fruit juice the answer?  Often these juices contain high levels of natural sugars even if no added sugar is present.  These juices can cause sugar spikes in the blood and can interrupt glucose control.

So what can we drink?  Water is a natural option, but if that is not tolerable then very diluted juices would be better, for example lemon, mint and water.  Or what about home made fermented beverages that will be rich in friendly bacteria?  I will post recipes for these in the future.

For a nice hot drink, rooiboos tea, organic cocoa with cream, organic coffee with cream, black tea, green tea and other herbals (be careful of infused teas with the word “flavor”, this could be man made molecules manipulated to stimulate the taste buds).  I really feel part of the answer is variety.  If we consume the same old drinks several times a day, eg 5 cups of coffee, it becomes burdensome for the body to deal with.  The same could be said of cola, sports drinks and energy drinks, however in this case I feel that even one is too many due to the high sugar content.  We have to find a better way to delight our senses!

Black tea and coffee are also dehydrating to the body, causing loss of fluids via the urinary tract (notice how you need to take extra trips to the bathroom when drinking these).  Another good reason to mix up your drinks!  Why not try and limit your coffee and tea to one each a day and then fill in the rest with drinks that hydrate.  Save the coffee and the tea for the social cup, or when you just feel you need it.

In the winter months when you really feel like those hot drinks, a tasty broth may be the answer, made from a good chicken stock for example brewed with leeks and garlic.  The calcium and other nutrients that have been leeched from the bones will nourish as well as refresh..add a sprinkle of parsley or coriander before serving.

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Should parents worry about tube insertion when children have glue ear?

Following is the important conclusion reached by a research paper From Medscape Pediatrics entitled Persistent Otitis Media With Effusion: To Tube or Not to Tube? An Expert Interview With Jack L. Paradise, MD

Jack L. Paradise, MD; Laurie Scudder, DNP, NP

Dr. Paradise: For many years, many thousands of children have been subjected to tube insertion out of concern that the conductive hearing loss caused by their middle-ear effusion could result in sufficient “sensory deprivation” to adversely affect various aspects of their long-term development. As a consequence, in many children tube insertion has been performed for periods of effusion as short as 1 month or less. [13] The concern about children’s development was occasioned by a series of reports, dating from the 1960s, of associations between early-life otitis media and later-life developmental impairments, but without adequate consideration of underlying factors that could have predisposed children to both conditions.

I believe it is now clear that the concern about development is groundless. There is now solid evidence, from our research and some by other investigators, that in otherwise normal children who are free of other problems — and normality is an important qualifier — persistent middle-ear effusion for up to 1 year has no lasting developmental impact. Parents of children with middle-ear effusion need to be made aware of that fact because, even to the present, some of the literature distributed to them continues to warn that persistent effusion can cause long-term problems with their children’s speech, language, learning, and social skills.

The takeaway message from this discussion should be that care providers and parents need not worry about children’s development merely because the children have had fluid in their ears for several months. When the final phase of our study — the assessment of the enrolled children at 9-11 years of age — was published in The New England Journal of Medicine in 2007,[7] an accompanying editorial stated, “the consistency of the findings…during prolonged follow-up periods provides convincing evidence that persistent middle-ear effusion in otherwise normal children does not cause developmental impairments.”[14] The more broadly that message registers, the larger the number of children who will be spared unnecessary, and potentially harmful, procedures. For the full article go here

Good Genes comment:  It is a pity that we haven’t yet seen a trial that uses chicken soup (home made from bone broths) to clear up mucus in the ears.  This is an old remedy that is certainly worth a try.  Need to keep giving soup regularly until clears.  I will post a good recipe shortly.

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What makes us fat in western countries?

I have just watched this wonderful seminar and wanted to share it with others. We need to get this valuable information out there so we can prevent the next generation from going down the same path.

I particularly enjoyed the section on “good science” and “bad science” and a good explanation of the french paradox.  Unfortunately common sense is not really that common anymore.  The secrets to good health lie in past generations, populations that enjoyed excellent health by eating wholesome unprocessed dairy, meats fruits vegetables and a reasonable amount of grains that were usually fermented to make them more digestible.  Enjoy the whole program, it is worth the investment in time



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Sour dough and the question Can celiacs or gluten intolerant folk eat sour dough bread?

Sourdough fruit loaf and buns ready to prove

Sour dough cooking! We have enjoyed our first series of sour dough classes in Logan.  It is a joy to share the passion of slow foods.  In our presentation we highlighted recent clinical trials that have shown that properly prepared sour doughs that take 12 to 24+ hours to prove are well tolerated by those with gluten intolerance.

One study found that a group of celiac sprue patients that had eaten gluten free for several years when challenged with genuine sour dough showed no adverse reactions even after 90 days.  Why?  The beneficial lactobacilli bacteria from the mother culture hydrolyze the bonds between the protein strings of gliadin breaking them apart into individual amino acids.  (Gliadin protein strands are made up of quite a few proline amino acids, which are particularly difficult amino acids to break apart due to their cyclic structure.)

Slow fermentation with the “mother sour dough” produces a naturally acidic environment of around 3.9ph.  This prevents undigested proteins entering the blood stream through the lining of the small intestine, hence reducing the production of antibodies against foreign proteins.

The real problem of gluten intolerance is 2 fold.  Modern breads are not predigested by bacteria leaving strong protein bonds hard to digest and many folk in western countries have poor leaky digestive systems.  This is a bad combination.

So the solution is also 2 fold. Heal the leaky gut syndrome AND only consume wheat or other grains that have been completely hydrolyzed, like genuine sour dough breads

Those in our community that are able to tolerate modern breads have better digestive systems and undigested proteins are not able to enter the blood stream, passing on to be eliminated via the bowel instead.  However our digestive system is very delicate and over time inflammation in that area from chemicals, pesticides, stress, poor antioxidant status, medications can slowly erode the integrity of the lining.

Is it any wonder we are seeing more and more families turning to a gluten free diet for relief?  Several attendees with gluten intolerance at the seminar found that  the sour dough breads  were well tolerated, and now have the skills to prepare their own safe  sour dough breads.

Update June 20, 2012  Sour dough breads continue to be enjoyed by previous seminar participants without any digestive difficulty!

In a following post we will look at healing an inflamed digestive system.

Posted in Clinical trials for review, Cooking classes, Dietary advice, Recipes, Sour Dough Cooking, Uncategorized | Tagged , , , , , , , , , , , , , , , | 3 Comments

How to make a healthy lunch for work in seconds

This gallery contains 5 photos.

This is a never ending problem..what to take to work for lunch?  We all want to be healthy but how do we find the time?  Keep watching this blog for good ideas, but let us start with something really simple.  … Continue reading

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Ever had to throw out good berries due to mold?

Berries are delicious, but they’re also very delicate. Raspberries in particular seem like they can go mouldy before you even get them home from the supermarket. There’s nothing more annoying than paying good money for a punet of local raspberries or strawberries and finding fuzz growing on them the next day when you open the fridge.  How to keep them fresh! Here’s a tip I’m sharing from a recent post on how to prevent them from getting there in the first place:

Wash them with vinegar.

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Pop the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and place in the fridge. The vinegar kills any mould spores and other bacteria that might be on the surface of the fruit. Raspberries will last a week or more, and strawberries go almost two weeks without getting mouldy and soft.


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