EverythingProduct SearchWant to know how to alkalize your body? If you want to reap the…
EverythingProduct Search Sugar causes you to gain weight and increases your risk for disease. In…
EverythingProduct SearchIt is never ever far too late to get in shape and reduce weight,…
EverythingProduct SearchKale is America’’ s superfood sweetie, and it’’ s simple to see why. It’’…
EverythingProduct SearchMaintaining long and luscious hair can be a hard task. As all of us…
EverythingProduct Search Eating fast food — the epitome of highly processed “fake” foods — can…
Here is a link to a blog by Peter Attia, MD on nutrition, stressing low carbohydrate diet with many very interesting articles on ketosis (see part I and Part II).
I’ve posted this recipe before, but it’s worth posting again. This is one of my favorite low carb, gluten free cookie recipes. Imagine, you can snack on something good for you that actually helps you lose weight!
1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt
Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.
Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 – 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.
Makes about 24 cookies.
If you don’t like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.
If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.
• • • • •
Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!
by Paul Fassa
Health Impact News
Independently-sourced research challenges the idea that LDL (low-density lipoprotein) is the “bad cholesterol,” and causes heart disease.
However, the theory that LDL is “bad” persists in the mainstream media and with Big Pharma, mainly because they would lose billions of dollars in drugs and treatments to admit the theory lacks merit.
The hypothesis of saturated fat creating artery-clogging cholesterol as the source of heart disease should be considered dead and incapable of resuscitating, based on the scientific evidence.
But one still sees and hears fearful statements about lowering cholesterol and avoiding heart disease, mostly on mainstream media but even all too often on internet alternative media sources.
Current research is showing LDL is not dangerous and it’s not an accurate marker for pending heart disease.
An Explanation of Cholesterol and How LDL and HDL are Differentiated
Mainstream medicine and pharma-funded research maintains that LDL is the cholesterol that causes coronary congestion.
It’s the “bad cholesterol.”
Perhaps because research has discovered people with high HDL (high-density lipoprotein) live longer than those with low HDL, HDL is now considered the “good cholesterol.”
For the most part, cholesterol is cholesterol and it’s all good for so many hormonal and structural purposes in our bodies.
Cholesterol is a waxy lipid substance. It doesn’t mix with our watery plasma. It needs to be carried in the blood’s plasma by lipoproteins, tiny protein spheres that carry cholesterol to wherever it’s needed in the body.
Our bodies actually need cholesterol for many hormonal and cell building functions.
Cholesterol is categorized by the density of its lipoprotein carriers. The density is a factor of the ratio of protein to cholesterol in the particles. High-density lipoproteins (HDL) are smaller with around 50 percent protein and 20 percent cholesterol.
Low-density lipoproteins (LDL) are larger and contain around 25 percent protein and 50 percent cholesterol.
The mainstream claim is that HDL is the “good cholesterol” because it sweeps up the LDL cholesterol from arteries or other unwanted areas and routes it back to the liver where it came from. (Source)
But if the liver generates LDL cholesterol particles that are carried to various organ tissue areas, including the brain and nervous system as needed, why is it called “bad cholesterol?”
The conventional explanation has been that LDL particles stick to the endothelial cells of inner arterial walls.
Before we explore the veracity of this claim, let’s have a look at how important cholesterol is for our health.
How cholesterol helps keep us at optimum health:
- It helps to produce cell membranes, which are made of fat.
- It is a precursor to the manufacturing of hormones, including sex hormones and cortisone.
- It is the first step in converting the sun’s UVB rays into vitamin D.
- It helps to formulate bile acids for digesting fat.
- It is needed for proper function of serotonin receptors in the brain
- It is involved with supplying the CoQ10 coenzyme, a vital cellular energy source in muscle tissue especially the heart muscle.
- It helps form memories in the brain.
- It is important in maintaining the health of the intestinal wall.
- It builds and maintains the myelin sheath – a protective fatty tissue wrapping nerve fibers, which when damaged causes MS and other neurological diseases.
- It is vital toward building brain cells in the brain, which contains 25 percent of your body’s total cholesterol (Source)
It logically follows that by drastically lowering cholesterol with statin drugs, at least some of the listed functions will be impaired leading to some serious side effects such as muscle or tendon tearing, chronic fatigue, mind fog or impaired memory, and even heart attacks.
Many statin users who had experienced inexplicable side effects recovered completely within a few short weeks after no longer dosing with statins.
The LDL Theory of Heart Disease is Busted – With an Asterisk
Several independent scientists, physicians, and cardiologists have busted the LDL theory of cholesterol arterial clogging.
The title below links to an article covering a review study by several international researchers published in September of 2018. Their peer-reviewed published paper rips the LDL theory of heart disease causation to shreds. See:
Experts Review of 107 Scientific Studies: Cholesterol Does Not Cause Heart Disease – Statin Drugs are Useless
Of course, the research is marginalized and the medical old guard attacked the researchers via mainstream media to keep the war against LDL (the bad cholesterol) going and maintain statin drug profits.
Cholesterol fear is maintained now that LDL remains as the cholesterol culprit for heart disease. The mantra to avoid saturated fat and lower cholesterol continues.
The same network of doctors and scientists, The International Network of Cholesterol Skeptics (THINCS) who put together the review above, supplied suggestions of potential causes of heart disease other than cholesterol. See:
Network of Cholesterol Skeptics Researchers: Abandon the LDL Cholesterol Theory of Heart Disease and Look at More Important Risk Factors
The suggestions in the above article are examples of where heart disease research should go now that the lipid theory of heart disease has been ripped to shreds, not only by THINCS members but others as well.
Dr. Ronald M. Kraus, MD is a co-creator of a device that can sort out VLDL (very low-density lipoprotein), from LDL.
VLDL (very low-density lipoproteins) is the “asterisk” mentioned in the title of this section. It will be covered in the next section after this quote by Dr. Kraus:
Low-fat diets are old news, you say? Try telling that to the makers of, say, Baked Lays. It will take us years to shake off the damage done by broadly implicating fat in the diet. Everybody I know in the field — everybody — recognized that a simple low-fat message was a mistake.
I spend a lot of time talking to reporters and trying to explain that dietary cholesterol is not the same as blood cholesterol. (Source)
In other words, the saturated fat causation of heart disease is wrong, but it still lingers enough for the pharmaceutical and processed food industries to profit from this “cholesterol con.”
Despite this uprising from several in the medical science community, the public perception is still held hostage to the official nutritional and medical dogmatic doctrine of using high LDL as a marker for heart disease.
The mainstream medical monopoly’s use of mainstream media, which thrives from Big Pharma’s advertising revenue, helps keep the cholesterol con afloat. Behind the mainstream public scenes, those who know better are publicly challenged ad hominem while the details of their findings wind up in mainstream media obscurity.
A Little on VLDL – Very Low-Density Lipoproteins
These lipoproteins contain minuscule cholesterol levels but are high in triglyceride lipids. Triglyceride lipids form the fat from unused carbohydrate energy, like sugar.
Triglycerides are intended as storage to be utilized for energy when other dietary energy sources wane or the need for more energy arises.
But that very rarely happens in our culture of accessible cheap foods, especially with processed and junk fast foods.
Add “energy drinks” to the mix, and as the body gets overwhelmed with foods that disrupt metabolic processing, the triglyceride fat just keeps accumulating.
The smaller, heavier VLDL particles can burrow into inner arterial walls and cause inflammation with their oxidation-prone triglycerides.
Guess what tries to patch up that inflammation?
Cholesterol, manufactured and distributed by the liver, aka LDL. Internal tissue repair is one of its functions.
And what’s been discovered and is gradually being accepted everywhere, except for mainstream medicine, government nutritional agencies, and the mainstream media, is that excess sugar, refined carbohydrates, and HFCS (high fructose corn syrup) are the culprits behind obesity, diabetes 2, and coronary artery disease (CAD).
Dr. Robert Lustig, pediatric endocrinologist professor at the University of California, San Francisco, has been on a mission exposing the role sugar and HFCS play with creating heart disease by causing arterial damage with triglyceride fats carried by the VLDL particles.
Dr. Lustig explains:
So we were using the wrong marker [cholesterol] all along. It turned out the triglyceride was way worse. Triglyceride is basically what your liver does to sugar. And again, sugar was the problem, Yudkin* was right, and the food industry killed him. [* added] (Source)
*Around the time Ancel Keys was claiming fat was the source of heart disease, a British Researcher, Professor John Yudkin, was researching sugar as the source. Yudkin’s research was trashed by the sugar industry to avoid financial loss by scapegoating fat as the source of coronary heart disease.
The whole statin drug industry, along with the food industry and its processed low-fat foods that would accommodate the low and no fat diet philosophy are shams based on the totally erroneous assumption that cholesterol from dietary saturated fats is the main source of cardiovascular disease.
Video: Dr. Nadir Ali, MD: The Paradox of Insulin Resistance versus LDL Cholesterol
Comment on this article at HealthImpactNews.com.
National Blueberry Muffin Day means we’re making the BEST blueberry muffins you’ve ever tasted. Personally, I’ve always preferred a muffin over an actual breakfast, but I can’t say that’s the healthiest choice. As for the muffins we’re making today, they’re the best kind! The past of the muffin is the top so adding crumbs to it a no-brainer!
1 large egg
½ cup of almond milk
½ cup of Kelapo Ghee
2 cups of flour (or almond flour)
½ cup of sugar
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ teaspoon of vanilla extract
⅓ teaspoon of cinnamon
1 cup of fresh blueberries
Kelapo Coconut Oil Non-Stick Cooking Spray
⅓ cup of sugar
¼ cup of flour (or almond flour)
8 tablespoons of Kelapo Ghee
First, begin by preheating the oven to 400 degrees. Then in a large bowl, add the flour, baking powder, salt and cinnamon, and mix. In a separate bowl, add the Kelapo Ghee and sugar and using a hand mixer blend the two ingredients for about 2 to 3 minutes. In that same bowl, eggs and vanilla extract then beat with the hand mixer until you get a soft and creamy consistency. Next, gradually add in almond milk and mix it in with the hand mixer. Next up is adding the dry ingredients into the bowl with the batter. This you’ll want to do gradually as well so the flour does not scatter about. Beat it until the consistency becomes thick. Last, but not least, add the blueberries! Using a non-stick spatula, carefully fold the blueberries into the muffin batter. Make sure not to tear any blueberries. Grease the muffin tin with Kelapo Coconut Oil Spray and pour the batter in. Try not to fill each tin more than halfway.
To make the crumbs simple add the sugar, flour, and Kelapo Ghee into a small bowl and combine using a fork. The idea is to mix it together until you get crumbly pieces. After you’ve got the crumbs, drizzle them over the muffin batter. Then pop those bad boys in the oven for 20 to 25 minutes, or until the knife comes out clean. Once out the oven, let them cool for 10 minutes