Excellent Health Maintenance

Element 1 of Excellent Health Maintenance

You are what you eat - well, sort of..

Such a basic thing, eating.
Yes, but is what we are putting into our mouth all it is expected to be.

Take fats for instance.

Most folk are familiar with the mantra "eat less saturated fats".

Great, but what is used to replace Sat Fats? Why, vegetable oils, of course.

Now, here is the rub.

In my short lifetime (only 72 years, so far), I am surprised at what seems to be a great increase in degenerative disease, including joint disease over the last 40 or so years.

We also have rising numbers of older people suffering disabling conditions such as Parkinsons, Dementia ,and also ADD/ADHD in the younger end of the life spectrum.

In the 1950-1960's era

"saturated fats" (sat fats) were being blamed for heart disease with a strong recommendation to use Vegetable Oils comprised of poly-unsaturated (PUFA's) and mono-saturated fats as replacement. And so we continued to eat our deep fried foods which now had a significant amount of oil in them, let alone the use of these oils in general cooking.

Getting right to the point

commonly used Vegetable oils are rich in Omega 6, not Omega 3.

What's the difference, you may ask?

Well, the current establishment thinking is that Omega 6 (and Omega 9) is a significant factor in the condition of inflammation[1][2].

Inflammation is an essential precursor to degenerative disease.

For more about the best non-toxic anti-inflammatory - (Nature's gift from the sea) - check here

Omega 3 has been lauded as the better Omega (compared to Omegas 6 and 9), as "it gives heart benefits" as well as not being implicated in causing inflammation.

Also, consider the benefits of GLA-rich extracts[3]

With regard to inflammation. "GLA is found in the plant seed oils of evening primrose, black currant, borage, and fungal oils. Spirulina (often called blue green algae) also contains GLA"- excerpt from University of Maryland Medical Centre article "Gamma-linolenic acid"

Well, so much for "current thinking".

It now turns out that Omega 3 comes in two significant forms: short chain and long chain. Short chain Omega 3 is from vegetable oils.

Long chain Omega 3 is typically from oily fish. It is the long chain Omega 3 that gives the heart benefits as well as aiding in reducing inflammation. Further, Short chain Omega 3 does not contribute to the causes of inflammation as Omega 6 does.

All of this does not mean that Omega 6 is totally bad for you.  On the contrary, a measure of omega 6 is a necessary part of your body diet balance, but care should be taken to ensure the total of omega 6 to omega 3 does not become greater than 4 parts to 1.   3 parts  to 1  or less is better

Oily fish include mackerel, herring, sardine, tuna, salmon, to name some.

So, what does this mean for me?  Eat more oily fish cooked in a minimum of an Omega 3 rich oil, or better, bake in the oven/under the grill without any oils.
Other cooking , aim to reduce the dependence on Omega 6 rich oils and use more Omega 3 rich types - and do not be afraid to use saturated fats for high-tempurature cooking such as fries/chips.  Be aware that trans-fats are formed in vegetable oils used for high-tempurature cooking - and trans-fats are not good for you - period.

Examples of Omega 6 rich oils include:

Most Vegetable oils including canola®, sunflower, safflower, and peanut.

Olive oil also contains omega 6 but in a ration of about 2 parts of  omega 6 to 1 of omega 3 - remember that ratio of less than 4:1

Examples of Long Chain omega 3 rich oils sources include:

Oily Fish - Mackeral, Herring, Sardine, Tuna, Salmon, Cod Liver Oil

An excellent source of concentrated Omega 3 supplements can be found here:

Fish-based as well as Plant-based (also suitable for Vegetarians)

Vegetables and Fruits:

- how the battle is being lost.

What wonderful food comes out of dirt! Well, at least, the soil. Just add fertiliser and water to plant, and voila!

Well, soils ain't just soils, to misquote a TV ad of some years back.

Soil is a complex living organism, the result of vegetable decay, elemental clays, ground rocks, minerals, and organisms. I am sure a soils scientist would be able to confound us more, but that is the basic idea.

Now, let's look at a personal experience this author had as a market gardener (see Bio).

The Seed Company Representative comes around and sells standard open pollination seed (say, cabbage). First crop rotation, great crop, good quality. Second crop rotation not so great. Seed Representative smiles and says I need to use F1 hybrid for hybrid vigour (at a significantly higher price). He was right! Beautiful shape and size, holds up well for market purposes, but somehow the flavour is not quite the same.

Two crop rotations (rotated with different vegetable types) and the quality is down. Ah, says the Seed Representative, you need these latest F1 hybrid varieties (at an even greater cost). He's right, again, but I am starting to see other problems. General health and vigour of crops rotated between these crops of cabbages are also showing signs of ill thrift and susceptibility to disease.

Why so? It comes down to availability of minerals in the soil, not just the major ones such as potassium, phosphorus, nitrogen, and such, but also the trace and ultra trace minerals.

We have here described the classic consequence of "mono-culture" - growing the same or similar, crop after crop in the same ground.

Plants use minerals to sustain healthy growth. When those minerals are in short supply (or even just plain not there) the plant will not grow as expected - that is unless it is a F1 Hybrid.

What does this mean then?

Plants utilise minerals taken up from the soil, to maintain growth, health, and to support other enzyme-related activities (such as photosynthesis and of course, flavour). F1 hybrid plants can do with less minerals, and as a consequence, have less minerals in them when grown on mineral-short soils.

Outcome: Fresh isn't always the quality we expect.

Lack of essential minerals, especially trace and ultra-trace minerals can have a significant impact on our general wellbeing. Ultra-trace minerals, for instance, are now being recognised as essential co-enzymes support - that is, they act with enzymes in a symbiotic relationship to make enzymes work better.

Strange though it may seem, our body is regarded as an "enzyme engine", so those trace and ultra-trace minerals could be really significant in helping our body function properly. Cardiac Enzyme support is here

A few words about minerals:

Elemental (basic) minerals, such as iron, copper, aluminium, potassium, etc, are essentially poisonous to us and if consumed, are very poorly absorbed ( unless you are under about 14 years of age). So taking supplements containing sulphates, chlorides, nitrates, and such , tends to more negative than positive benefits.

The Veterinary Sciences people came up with a solution. Wrap the elemental mineral up in a protein and call it a chelate. Chelates deceive the cell wall and allow the mineral inside the cell, to become more available than it would otherwise have been. Better, but still not a pretty picture - plenty of scope for self-harm, still.

Let's consider the humble vegetable. Plants take up minerals from the soil in the form of colloids. Colloidal minerals are most compatible with living cells, and are thus readily absorbed and utilised.

So, back to those cabbages.

The first crop was the best, simply because the plant had fresh ground to draw minerals from as it required. These minerals are stored in the plant and are absorbed by you when you eat the plant. Unfortunately, we are a bit short on "virgin" ground.

The US Senate issued a statement concerning the mineral state of the soils of the nation - that  every man, woman, and child should be taking mineral supplements, and that was back in 1932, so how bad have things got since then. Insufficient minerals of the right type and measure mean the food you eat will also be deficient in these life essentials.

You can do something very positive for yourself by taking a good quality colloidal mineral supplement.

Final note:

We are what we eat, well, this is a part truth.

However basic rules still apply:-

1. The quality of the food you eat is more than just an analysis of protein, fat, carbohydrate. Freshness and mineral content are very important. Got freshness but not sure of mineral content value - then use a colloidal mineral supplement from a reputable supplier.

2. Phytonutrients are considered more impactful on your general well-being than the taking of vitamins.
Phytonutrients are core elements of fresh fruit and vegetables.  Consider using phytonutrient supplements or supplements incorporating phytonutrients to boost your immune system and your general well-being.

3. If input is more than output, the un-utilised residue is stored as fat - a simple mechanism your body has for putting aside reserves for future use.

Problems arise when we continue to input more than we use.

For positive assistance with controlling the "input - output" process see our article on weight control.

Lastly: In this day of manufactured foods many chemicals are used to enhance the product. These include artificial colorings, flavourings, and aromas. More on this can be found here

Although each manufacturer will place hand on heart and state that non of the additives they each use are harmful, even though they might be right, it is the combining of additives from different sources that poses real potential problems. Ask anyone who has worked in Organic Chemistry.

Take care in what you eat. A positive aid to decontaminating your body cells and give you more energy can be found here

References: Do take the time to check them -tip: Highlight the whole of the text from the first http. through . Copy and paste to your browser.

1.    http://scholar.google.com.au/scholar_url?url=http://link.springer.com/article/10.1007/s11745-003-1068-y&hl=en&sa=X&scisig=AAGBfm3c3A8jCEpdJGfOLupGbsqNpmL0Xw&nossl=1&oi=scholarr&ved=0ahUKEwjY7rL0yM7OAhUHl5QKHRN8DyYQgAMIHigCMAA</p>

2.    http://scholar.google.com.au/scholar_url?url=http://www.direct-ms.org/pdf/NutritionFats/Simopoulos%2520Omega%2520ratio%252006.pdf&hl=en&sa=X&scisig=AAGBfm2hM15z1zbu-vA2-k7Xdkej3-Sn2w&nossl=1&oi=scholarr&ved=0ahUKEwjY7rL0yM7OAhUHl5QKHRN8DyYQgAMIHCgAMAA

3.    And there is GLA, produced in the body as an intermediate in the metabolism of Linoleic Acid (LA is found in Omega6 sources)
In this following article link it is stated that the body's metabolism of LA to GLA is very slow, and certain vegetable-based oils naturally rich in GLA have much greater bio-availability.
excerpt from http://www.sciencebasedhealth.com/GLA-A-Safe-Effective-Anti-Inflammatory-Omega-6-Fatty-Acid-W57.aspx "Supplemental sources include the oils of: borage (Borage officinalis), 20-26% GLA; black currant (Ribes nigrum), 15-18%; and evening primrose (Oenoethera biennis), 8-12%. According to Tufts researchers, black currant seed oil is a preferred source because it contains 13-16% of the omega-3 fatty acid alpha-linolenic as well as GLA. Examining the effects of black currant seed oil (vs. placebo) in healthy elderly subjects, researchers from Tufts found that GLA reduced levels of PGE2 and improved immune function"



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