Bee Pollen: One of the World’s Most Perfect Super Foods

Posted on November 27, 2012 by admin

One of the most unique substances on the planet, bee pollen, probably doesn’t get the recognition it deserves. This super food possesses all of the nutrients essential to sustain human life, with a breakdown of 55 percent carbohydrates, 35 percent protein, three percent vitamins and minerals, two percent fatty acids and five percent other substances. Continue reading →

Ancient Incan Super Food: Sacha Inchi Nuts A Potent Anti-Inflammatory

Posted on September 18, 2012 by admin

For more than 3,000 years, the Plukenetia Volubilis – also known as the Sacha Inchi or Inca Peanut – has been used by inhabitants of the Amazon Rainforest for better total body health and increased endurance.

Found in the highlands of the Andes Mountains in Peru, the plants are durable, Continue reading →

The Best Fatty Acids for a Healthy Heart

Posted on August 10, 2012 by admin

Many people are confused about the consumption of fat when it comes to heart health. Too much fat raises cholesterol levels and ups your risk for heart disease. Not enough fat, however, has negative health effects, too. Your body needs healthy fat to give you energy and insulate you against heat loss. Every cell membrane contains fat. And fat is a component of myelin, Continue reading →

5 Foods That Slow Down Your Body’s Aging Process

Posted on June 27, 2012 by admin

Did you Know…… that the nucleic acids in fish, fruits, beans, legumes, and chlorella have powerful rejuvenating properties that slow down the aging process?When one thinks of vital nutrients … vitamins, minerals, proteins and essential fatty acids may come to mind, but rarely do nucleic acids top the list. Continue reading →

Important News if You Still Cook with Oil

Posted on March 5, 2012 by admin

When you break out the frying pan and get set for some cooking, what oil do you reach for? A new study brings with it some interesting health advice in terms of potentially toxic exposure. It bears important health tips for those who like to use sunflower oil in particular.

Spanish researchers have discovered certain “aldehydes” in food. Continue reading →

Olive and Fish Oil Found To Potentially Prevent Pancreatitis

Posted on January 4, 2012 by admin

There seem to be more and more reasons to consume oils that contain healthy fats. For example, researchers from the University of Granada in Spain have discovered that oleic acid and hydroxytyrosol, which can be found in virgin olive oil and fatty acids in fish, can prevent the development of acute pancreatitis.

Pancreatitis is a disease that is believed to be caused by an oxidative-inflammatory process happening in the body. Researchers found that the antioxidants inside olive and fish oils seems to prevent this process from occurring. According to the study authors, it all comes down to what a person is eating.

“There is increasing evidence that there are oxidative-inflammatory processes involved Continue reading →

Scientists Explain How Mother’s Diet Prevents Allergies in Offspring

Posted on November 8, 2011 by admin

Previous research has suggested that regular intake of omega-3 fatty acids during pregnancy helps boost the child’s immune system, thereby preventing allergies. Researchers now have an idea of how the healthy fats benefit fetal well-being.

Authors of the study, which was published in a recent issue of The Journal of Physiology, explained that the polyunsaturated fatty acids (PUFAs) found in foods like walnuts, fish and flaxseeds may have an effect on the development of the fetal gut.

In a trial, they observed that PUFA intake by the mother helped to make her child’s gut more permeable, allowing substances to pass through into the bloodstream. Researchers explained that this stimulated the production of antibodies in the fetus. Continue reading →

Research Says Eating Walnuts Improves Critical Thinking

Posted on October 4, 2011 by admin

Walnuts have long been known to influence the brain and in the natural health world, they’re known as a key brain food. Now, according to research published in the British Journal of Nutrition, eating walnuts regularly can significantly increase critical thinking and especially what’s called inferential reasoning.

Inferential reasoning is the ability to infer truth from other known truth and it is also the ability to deduce information based on prior experience and context. It’s sometimes thought that there are two fundamental types of reasoning. So dramatically improving one is an enormous step in the right direction, and it’s nice that it can be done by an easy dietary addition. Continue reading →

Cure Acne at Home with Five Lesser Known Home Remedies

Posted on September 21, 2011 by admin

Acne is the scourge of adolescence… and for many adults too. Many readers are likely familiar with the more common home remedies for curing acne… tea tree oil, lemon juice, apple cider vinegar and burdock root. However, because acne is such a wide-spread and troubling problem, scientists are continuing to research new natural substances that are effective against this common issue. Both in vitro and human studies conducted over the last four years around the world have uncovered even more natural substances which are effective against acne.

Propionibacterium acnes is the bacteria most frequently linked to acne. This bacteria is almost always present on the skin of adults and adolescents. The bacteria feed off fatty acids found in sebum. If a follicle becomes blocked, the bacteria grow rapidly and secrete substances which break down the skin and form an acne lesion. Continue reading →

Chlorine-Free Pool and Spa Care – Ensure the Health of your Family

Posted on August 18, 2011 by admin

Private pools and spas have become a normal part of life for many individuals, especially those living in the warmer states. Pool care, then, has also become an important topic for many homeowners, as finding natural pool and spa treatments has been a challenge for many consumers. Chlorine-based products have become staples in the pool and spa care industry, but the fact remains that the use of this chemical raises questions about its safety. Chlorine-free pool and spa care products have been developed relatively recently, but the question as to whether or not they are better for your family’s health is one that should be considered more thoroughly.

Chlorine is a chemical that, like other chemicals, can have adverse effects on the body if encountered frequently or in large quantities. For many pool and spa owners, both of these cases apply. Continue reading →

Changing Chicken Feed Composition Can Improve Health Benefits of Eggs

Posted on August 15, 2011 by admin

Whether eggs are a healthy breakfast choice has been a subject of controversy in recent years. Now, scientists have discovered that the answer to that question may depend on what kind of food the hens are fed.

Omega-6 fatty acids, when present in hen’s feed, cause the animals to lay eggs that are high in cholesterol. The University of Maryland Medical Center states that these compounds can be a healthy part of a person’s diet, as they are necessary for proper development and brain function, but people’s bodies do not naturally make them.

However, when high levels of the acids are present as part of a hen’s diet, Continue reading →

Decrease the Side Effects of Vaccines

Posted on June 23, 2011 by admin

“My veterinarian made me do it! I love my veterinarian so much, that I do exactly what he/she tells me to do. We all listen to the alternative practitioners warning about the potential side effects and how vaccination is not a simple thing but is a true medical procedure with risks and benefits just like all medical procedures. But I’m scared because I’ve heard that it can have dangerous, life threatening consequences, not just for my pets but for my kids and me, too. I’m just so afraid not to get those booster shots, that I get the reminders for in the mail, all the time. It seems all we ever get are scare tactics thrown at us if we raise any objections to these vaccines. We’re just told about how risky and unconscionable it is to NOT vaccinate. The ultimate blow being when my vet tells me, I won’t be able to bring my pet back to the clinic unless I vaccinate and boost regularly. What if I have an emergency, then what?”

Sound familiar? What are we supposed to do in the face of such tactics? For those of us who dare to recommend caution about vaccination, especially annual boosters and/or even the appropriate time Continue reading →

Less Age-Related Vision Loss Linked to Omega-3s

Posted on March 15, 2011 by admin

Women who get lots of omega-3 fatty acids are less likely to develop age-related macular degeneration (AMD), an eye disease affecting millions of older adults in the U.S.

That’s the conclusion of a new study, which jibes with earlier research linking fish consumption to slower progression of AMD. Fish rich in omega-3 fatty acids such as DHA and EPA include salmon, trout, sardines, herring and tuna.

AMD is caused by abnormal blood vessel growth behind the retina or breakdown of light-sensitive cells within the retina itself, both of which can cause serious vision impairment. Some 1.7 million Americans have severe vision loss due to the disease, making it the leading cause of blindness in older adults. Continue reading →

Tasty, Easy, and Healthy

Posted on February 24, 2011 by admin

One of the most common questions I get asked is about how to cook fish properly. There is a fear that surrounds the preparation of it from the novice in the kitchen to even the most advanced home chefs. The good news is, if you are willing to push past your fear, it has to be one of the simplest proteins to cook.

Not only is it fast and easy, the health benefits are numerous. It is considered to be one of the keys to brain health. The amount of Omega 3 fatty acids found in many fish can’t be matched by many other foods.

According to WebMD:

“A protein source associated with a great brain boost is fish — rich in omega 3 fatty acids, essential for brain function and development. These healthy fats have amazing brain power: higher dietary omega 3 fatty acids are linked to lower dementia and stroke risks; slower mental decline; and may play a vital role in enhancing memory, especially as we get older. For brain and heart health, eat two servings of fish weekly.”

Ideally, purchase your fish from a source that knows where the fish is coming from — a local fish market is your best bet. Also, look for fresh and wild and not farm raised. Sometimes you may not have that option due to where you live or the season, but that should not stop you from giving it a try. You can find wild salmon steaks frozen at many markets.

Fish does well in a hot oven or under a broiler. Some fish are fantastic grilled. Mahi mahi, salmon, halibut, and most fish that are thicker and have a meatier texture are the best to grill. One of the keys to cooking great fish is not overcooking it. A thin piece of fish like sole or tilapia can cook under a broiler in as little as three minutes!

The amount of time a particular fish takes to cook has a lot to do with how thick it is. A general rule is 10 minutes per inch of thickness…no matter the cooking technique. So, if you have a ½ inch thick fillet of salmon, five minutes under the broiler should do it. This type of timing will ensure that your fish doesn’t get dried out. However, if you pull out your fish and it is a bit under what you prefer, pop back in for a few minutes. You can always add time but you can never go backwards.

Most all fish are fantastic with citrus, especially lemon and lime. Generously squeeze fresh juice over your fillets or steaks before cooking and then add another squeeze after cooking. Add sea or kosher salt, cracked pepper, or even a spice rub and you are set.

You can also finish with a splash of extra virgin olive oil and a bit of fresh chopped herbs. Mint, basil, cilantro and dill all go great with fish.

The next time you are thinking of making chicken, switch it up and see how simple and delicious a fish dinner can be.

Budwig Protocol Is Life Saving

Posted on December 1, 2010 by admin

Joanna Budwig (30 September 1908–19 May 2003) was a German chemist, pharmacologist and author. She developed and promoted (from 1952) the Budwig protocol/Budwig diet, which is based on the regular consumption of foods rich in linolenic and linoleic acids, such as Flaxseed oil, low fat cottage cheese and vegetable juices. Budwig claimed this diet would cure or prevent many forms of cancers.

Basic Introduction to Dr. Budwig’s Diet, Fats, Essential Fatty Acids and Related Subjects

The basis of Dr. Budwig’s diet or protocol is the ingestion of a special oil-protein mixture in the form of organic cold-pressed flaxseed oil plus cottage cheese or “quark” (a dairy product readily available in German-speaking countries made from various types of milk and roughly similar to cottage cheese), to balance an oversupply of omega 6 fatty acids and hydrogenated fats in the Western diet and to provide an immediately available abundant supply of essential omega 3 acids. Of all plant oils, flax oil is the richest source of these omega 3 acids (naturally occurring variations not considered, 100 g of oil contain 72g of polyunsaturated fatty acids, 54g of which are omega 3 acids).

This oil is combined with protein (or more precisely, sulphurated amino acids** such as liberally found in quark/cottage cheese) to allow the highly unsaturated fatty acids to become water-soluble, thus bypassing the need for an (often) diseased or impaired liver to break down the unsatured fat by its own efforts. Quote: “The lipotropic protein connections, e.g. Cystein, as they are found in … cottage cheese or nuts are able to make water-soluble the …highly unsaturated fatty acids in seed oils. And that is what matters.

When you mix together … cottage cheese and linseed oil in your blender the fat becomes water-soluble” and thereby immediately available for use by the body. In this manner, the necessary “spark plugs” are provided for cells to “breathe”, optimally detoxify and function, even more so when additionally combining the flax oil cottage cheese mix with an optimised sugar-free diet devoid of respiratory poisons [substances which inhibit cellular respiration] but containing much raw organic food.

Dr. Budwig’s diet (which, when properly applied, is an entire protocol and involves not only ingestion of the above oil-protein mixture, but also a healthy minimally processed vegetarian diet, freshly ground flaxseeds, sunlight, stress management, “Eldi” oils, etc.*, has literally pulled people back from death’s doorstep. Based on this evidence and its ease of implementation, it may be the quickest and easiest move to take for many stricken with a cancer challenge and/or those who are looking for an often fast-working approach to health recovery. In fact, eminent alternative & conventional cancer treatment researcher Lothar Hirneise considers Dr. Johanna Budwig’s protocol the indispensable nutritional basis of any healing plan for cancer patients.

Dr. Otto Warburg, twice Nobel Laureate, awarded the Nobel Prize for Physiology or Medicine in 1931 for his research on cellular respiration, explains: “The growth of cancer cells is initiated by a relative lack of oxygen. Cancer cannot live in an oxygen-rich environment…Cancer has only one prime cause. It is the replacement of normal oxygen respiration of the body’s cells by an anaerobic (i.e., oxygen deficient) cell respiration.” Going into greater detail in The Prime Cause and Prevention of Cancer, he writes: “…the cause of cancer is no longer a mystery, we know it occurs whenever any cell is denied 60% of its oxygen requirements. Cancer, above all other diseases, has countless secondary causes.

But, even for cancer, there is only one prime cause. Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes.”

Budwig Books Translated to English:

* The Oil-Protein Diet Cookbook, Apple Publishing Co. Ltd., Vancouver (Canada) (1994) ISBN-10: 0969527225 ISBN-13: 978-0969527220

* Flax Oil As A True Aid Against Arthritis, Heart Infarction, Cancer And Other Diseases, Apple Publishing Co. Ltd., Vancouver (Canada) (1994) ISBN-10: 0969527217 ISBN-13: 978-0969527213

* Cancer: The Problem and the Solution Nexus Hirneise – Handels GmbH; (2008) ISBN-10: 3981050215 ISBN-13: 978-3981050219

* The Budwig Cancer & Coronary Heart Disease Prevention Diet: The Revolutionary Diet from Dr. Johanna Budwig, the Woman Who Discovered Omega-3s Freedom Press (2010) ISBN-10: 1893910423 ISBN-13: 978-1893910423

The Telemedicine Reporter

A Library of Eclectic Medical Wisdom

Tag Archives: fatty acids