High Cholesterol (Fact or Fiction) You judge for yourself. Part 1

High Cholesterol (Fact or Fiction) You judge for yourself.

 Part 1

Cholesterol-lowering drugs are the single largest business segment of the global pharmaceutical drug business. The global sales of the leading drug category – statins – have surpassed 200 billion dollars per year. This entire business is built on fear – the fear that cholesterol actually causes heart attacks. While this "cholesterol-scare" has become a gold mine for the drug companies – the economic burden of this business is ultimately carried by us, the people. Health professionals, political decision makers and hundreds of millions of patients worldwide have the right to know: What are the proven facts – and what is the fiction promoted by the multibillion dollar investment business with patented cholesterol-lowering drugs

True or False:
1. According to the medical industry High Cholesterol is the number one cause of heart attack.

A: If low cholesterol levels prevent heart disease, then victims of heart attacks should have high cholesterol. This is not so. Over half of all heart attack victims (those who suffer from heart disease) have low cholesterol. This logic is too simple. Highly educated folks totally miss this one. The statistics and evidence, disproves this myth.

Fact:

One of the most widely respected medical journals, the Journal of the American Medical Association, published a study entitled: Cholesterol and Mortality. 30 Years of Follow-up from the Framingham study. Shocking to most, this in-depth study showed that after the age of 50, there is no increased overall death associated with high cholesterol! There was, however, a direct association between low levels (or dropping levels) of cholesterol and increased death. Specifically, medical researchers reported that death rates increased by 14% for every 1mg/dl drop in total cholesterol levels per year. These results, and many others, have not stopped medical doctors from making blanket prescriptions for cholesterol lowering drugs to anyone with a heart beat

Cholesterol is one of the most essential elements in the survival of the human body. When the body begins to make more cholesterol, it has a reason to do that. It is certainly not to block the arteries of the heart, because we measure the level of cholesterol in the body in the blood we take out of the veins of the body, and nowhere in the history of medicine is there recorded one single case of cholesterol ever having blocked the veins of the body.

So, it is not the stickiness of the cholesterol that is the problem, which the drug industry is drumming it into the minds of people -- cholesterol is sticky, reduce it otherwise you will have blockage of your arteries, which is all nonsense. Cholesterol is actually saving the lives of people, because cholesterol is a bandage, a waterproof bandage that the body has designed. When the blood becomes concentrated and acidic, and is being rushed through constricted arteries or capillaries, in dehydration, then abrasions and tears are produced in the arterial system, naturally, in the capillaries of the heart first.
Now if cholesterol wasn’t there to cover up the tear and abrasions, blood would get under the membrane and peel it off and that person would be dead instantly. Cholesterol is actually an interim lifesaver, giving the body time to recover from its problems.

Here come the "STATINS"

These drugs ALSO show no correlation between drug-induced low cholesterol and the prevention of heart disease! Looking at 5 major statin drug trials, these being PROSPER, ALLHAT-LLT, ASCOT-LLA, AFCAPS and WOSCOPS, statin drugs provided an Absolute Risk Reduction in total mortality of 0.3%.
These facts go ignored. Medical doctors and drug companies hide the truth with complexity and obscurity via statistical contortionists. Don’t be fooled. It is the "spin" created by the media that has convinced the masses that these drugs prevent heart disease, not the science.
In reality, the only thing that cholesterol-lowering drugs do is lower cholesterol. Users will have to face the negative side effects of both the drug and of having low cholesterol. This is a crucial point! Combined, these side effects include, but are not limited to, lack of energy and sex drive, cancer, heart disease, and loss of short-term memory. That people have relinquished their health to cholesterol lowering drugs is a great reminder that advertising hype often supersedes common sense.

Dr. Nortin Hadler says he would sue any doctor who tried to test his cholesterol. Likewise, his bone density, prostate levels, colon cells, etc. The Harvard-trained doc, now in his sixties and a rheumatologist and professor of medicine and microbiology/immunology at the University of North Carolina at Chapel Hill, says you, too, should avoid these routine tests, as well as most angioplasties, bypass surgeries and routine mammograms. That's because -- contrary to what the medical establishment tells you -- the tests and procedures don't extend most lives, he says; they just convince healthy people they're sick.

Meet the Perfect Protein, The Mighty Egg!

The Mighty Egg!

In the past, eggs have gotten bad press because of their cholesterol and fat content. Fact: Eating cholesterol does not elevate cholesterol levels and the fats found in eggs are healthy fats that help turn on the fat burning engine in our metabolism. .  Few things match nature’s great engineering at packing such nutritional power in such a small, but deliciously satisfying package, particularly for those looking to build muscle or burn fat. The amino acid profile found in eggs is second to none! So stop throwing that nutrient dense yolk down the drain and take advantage of the healthy fats and added benefits of the protein and healthy fats found in that yolk!

Just one egg can supply over 12 percent of the daily recommended intake of protein. The quality of egg protein is so high that the World Health Organization (WHO) uses it as a reference standard against which the protein quality of all other food is judged. Egg protein is a complete protein and thus includes a number of amino acids such as leucine, isoleucine, valine, methionine, cysteine, lysine, tryptophan, and other essential amino acids that contribute to the repair and regeneration of muscle.

Fact:  The more muscle you carry, the more calories you burn at rest, making it easier for you to lean out or lose weight or both.

Fact: Conjugated linoleic acid, or CLA, is derived from animal sources. Chickens fed their natural diet and raised organically produce eggs with higher levels of CLA. CLA has been found to have antitumor activity at levels achievable through your diet. In other animal studies, CLA has been shown to help with regulation of glucose and to decrease the percentage of bodyfat. CLA is found in the yolk of the egg. CLA  also lowers cholesterol in the body! So why are you not eating the yolk again?

Fact: Some studies, where the cholesterol did increase, found it was the HDL or “good” cholesterol that was on the rise. The data has been so compelling that the American Heart Association was forced to retract its recommended ban on the consumption of eggs and, in fact, today considers their inclusion part of a healthful, balanced diet.

Fact: Omega-3 fatty acids include the essential fatty acid ALA, or alpha linolenic acid, and the conditionally essential fatty acid DHA, or docosahexaenoic acid. These polyunsaturated fatty acids are critical in helping the body reduce levels of inflammation. They are also critical in the maintenance of heart and brain health.

Fact: Additionally, DHA has been shown to turn on genes that increase fat burning while deactivating genes that increase fat storage.

Fact: Eggs contain a plethora of other important nutrients including a number of minerals, vitamins, carotenoids and choline. The majority of these are found in the yolk, with the exception of vitamin B2 (riboflavin) and B3 (niacin). They contain heart- and brain-healthy fats, support muscle growth, and fat loss.

The next time you’re looking for a truly tasty treat that is nutritionally dense (the average egg clocks in at about 80 calories) and metabolically friendly (a glycemic index rating of low) it's time revisit the humble, but still incredible egg.

We recommend frying your eggs in coconut oil, this will add additional omega 3 fats into your diet and kick start your metabolism to burn fat all day long!

Understanding Your Calories

Fact: It not about counting Calories it's understanding what those calories really are and how your digestive system reacts to them!

To Optimize Your Health, Pay Attention to the SOURCE of Your Calories

In order to curb the current obesity epidemic, we do not need more accurate reporting of calories; we need to start focusing on eating the right kind of calories. I firmly believe that the primary keys for successful weight management and optimal health are:

1. Severely restricting carbohydrates (sugars, fructose, and grains) in your diet
2. Increasing healthy fat consumption
3. Unlimited consumption of non starchy vegetables. Because they are so low calorie, the majority of the food on your plate will be vegetables
4. Limit the use of protein to less than one gram per pound of lean body mass weight, not total body weight. In order to know this you must know your body fat percentage.

Healthful fat can be rich in calories, but these calories will not affect your body in the same way as calories from non-vegetable carbs. As explained by Dr. Robert Lustig, fructose in particular is "isocaloric but not isometabolic." This means you can have the same amount of calories from fructose or glucose, fructose and protein, or fructose and fat, but the metabolic effect will be entirely different despite the identical calorie count. Eating dietary fat isn’t what’s making you pack on the pounds. It’s the sugar/fructose and grains that are adding the padding.

So please, don’t fall for the low-fat myth, as this too is a factor in the rise in chronic health problems such as heart disease and Alzheimer’s. Your brain, heart and cardiovascular system need healthy fat for optimal functioning. In fact, emerging evidence suggests most people need at least half of their daily calories from healthy fat, and possibly as high as 70 percent. Add to that a small to medium amount of high-quality protein and plenty of vegetables. You actually need very few carbs besides vegetables; so you see, the federal guidelines are about as lopsided as they could be... pushing you toward obesity and poor health, if you follow them.

Hunger Can Be Used as a Guide to Determine How Much Fat You Need

Many do not realize this, but frequent hunger may be a major clue that you're not eating correctly and are using carbs as your primary fuel. Not only is it an indication that you're consuming the wrong types of food, but it's also a sign that you're likely consuming them in lopsided ratios for your individual biochemistry, and the timing of your eating may benefit from adjustment. Fat is far more satiating than carbs, so if you have cut down on carbs and feel ravenous, thinking you "can't do without the carbs," remember this is a sign that you haven't replaced them with sufficient amounts of fat. So go ahead and add a bit more. You do want to make sure you're adding the correct types of fat though. And vegetable oils like canola and corn oil, with the National Institutes of Health (NIH) recommends is NOT on the healthy list… Sources of healthy fats include:

1. Olives and olive oil
2. Coconuts and coconut oil
3. Butter made from raw grass-fed organic milk
4. Raw nuts, such as almonds or pecans
5. Organic pastured egg yolks
6. Avocados
7. Grass-fed meats
8. Palm oil
9. Unheated organic nut oils

Another healthful fat you want to be mindful of is animal-based omega-3. Deficiency in this essential fat can cause or contribute to very serious health problems, both mental and physical, and may be a significant underlying factor of up to 96,000 premature deaths each year.


Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

How Leptin Resistance Causes Obesity

In order for you to significantly gain weight, you must first become leptin resistant. Leptin is a hormone that helps you regulate your appetite. When your leptin levels rise, it signals your body that you’re full, so you’ll stop eating.

However, as you become increasingly resistant to the effects of leptin, you end up eating more. Many people who are overweight also have an impairment in their body’s ability to oxidize fat, which leads to a low-energy state.

What drives this basic process? Why do you become leptin resistant in the first place?

Refined sugar (in particular fructose) is exceptionally effective at causing leptin resistance in animals, and it’s very effective at blocking the burning of fat. When you give fructose to animals, they lose their ability to control their appetite, they eat more, and they exercise less.

Research also reveals that fructose has effects independent of this mechanism to induce this metabolic syndrome. Whereas fructose increases weight through the standard mechanism of stimulating more food intake and blocking the burning of fat, even when you control caloric intake, fructose can affect body composition.

This is because when you eat fructose, you actually generate more fat in your liver for the same amount of energy intake, compared to other types of sugar... For example, if you calorically restrict an animal but give it a high-fructose diet or a high-sugar diet, it will still produce fatty liver and will still become insulin resistant.

• It stimulates weight gain through its effects on your appetite and by blocking the burning of fat.
• It also changes your body composition to increase body fat even when you are on a caloric restriction.

The goal in maintaining a healthy body weight or to drop body fat is to limit your intake of fructose as much as possible and never exceed 15 grams of fructose in a 24 hour period.

It is important to understand that sugar and in particular fructose is addictive, in fact it effects the brain the exact same way as cocaine or heroine does.

Unfortunately the food industry has created the greatest epidemic of obesity and obesity related disease in the history of the world with a simple little product called, "SUGAR".

It is up to us to control our own cravings and avoid the addictive grasp of sugar. The FDA will never restrict it, there is far too much money being made from sugar and the diseases it creates.


Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

Magnesium

Magnesium is just one mineral offering numerous health benefits. But the average person likely couldn’t name two, let alone tell you which foods are good sources of the important nutrient. From reducing your risk of stroke to helping fight Type 2 diabetes, magnesium is something we should all know about and be sure we are getting enough. 

1. Lower Stroke Risk

An overview of seven previously published studies recently found that for every additional 100 milligrams of magnesium consumed every day, there was a stroke risk reduction of 9 percent. In all, the research followed about 250,000 from across the globe for 11.5 years. About three percent suffered a stroke during the study period.

2. Lowered Risk of Diabetes

Researchers with the University of North Carolina at Chapel Hill also found a link between magnesium intake and diabetes risk. According to the study, those people who consumed the most magnesium reduced their risk of type 2 diabetes by 47 percent when compared with the lowest-consuming among the study group. In addition, magnesium is known to regulate blood sugar and combat insulin resistance.

3. Heart Health

Magnesium aids in transporting calcium and potassium across cell membranes. These nutrients help promote normal heart rhythm and muscle contraction, according to NaturalNews.

4. Decreased Cancer Risk

For every additional 100 milligrams of magnesium added to your daily diet, you could reduce your risk of developing colorectal cancer by 13 percent, according to the American Journal of Clinical Nutrition.

Magnesium delivers additional benefits too—largely due to its anti-inflammatory properties. Inflammation is blamed for such things as arthritis, cardiovascular disease, and even Alzheimer’s.

Some magnesium deficiency symptoms include:

• Tremors
• Nausea
• Respiratory issues
• High blood pressure
• Confusion
• Potassium and calcium deficiency
• Poor heart health
• Type 2 diabetes.

These are general symptoms, however, so it’s important to note that one or two of these doesn’t prove without doubt that you are deficient.

Food Sources of Magnesium

You can reap the benefits of dietary magnesium and combat deficiency and disease with several natural food sources:

• Dark, leafy greens
• Fish
• Beans and lentils
• Nuts and seeds
• Avocados
• Brown rice
• Quinoa

Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

Nuts and Seeds the key to a Healthier Life

So many of us were brought up believing that saturated fats are unhealthy and could cause heart disease and other health problems. Now that actually is the furthest from the truth. We should in fact be consuming saturated fats rich in Omega 3.

One great way to assure yourself of getting ample amounts of healthy fats would be eating raw nuts and seeds, daily.

A large-scale, 30-year long study found that people who regularly ate one ounce of nuts at least seven times per week were 20 percent less likely to die for any reason, compared to those who avoided nuts in their diet.

Eating nuts at least five times a week corresponded to a 29 percent reduction in mortality risk due to heart disease; a 24 percent reduction for respiratory disease; and an 11 percent reduction for cancer.

In order for your body to adapt to burning fat instead of sugar, replace non-vegetable carbohydrates in your diet with high-quality healthful fats. Raw nuts are one source of such fats.

My favorite nuts are macadamia and pecans, as they provide the highest amount of healthy fat while being on the lower end in terms of protein, mirroring what may be close to an ideal ratio of nutrients.

There are so many benefits from eating these healthy fats.

• Reduction of inflammation
• Reduction of bad cholesterol
• Lower Triglycerides
• Help maintain healthy blood pressure levels
• Reduces the risk of Dementia and Alzheimer's

A short list of Nuts and the benefits they offer.

1. Raw macadamia nuts: A powerhouse of a nut, containing a wide variety of critical nutrients including high amounts of vitamin B1, magnesium, manganese, and healthful monounsaturated fat, just to name a few.
2. Pecans: Pecans contain more than 19 vitamins and minerals, and research has shown they may help lower LDL cholesterol and promote healthy arteries. One of my favorite treats is candied pecans in a salad at a restaurant. I know they have sugar, but a few grams or less a day is not going to cause a major problem provided you’re eating a healthy whole food diet, opposed to processed foods (which are loaded with hidden fructose).
3. Walnuts: Walnuts are good sources of plant-based omega-3 fats, natural phytosterols, and antioxidants that are so powerful at free-radical scavenging that researchers have called them "remarkable.”10 Plus, walnuts may help reduce not only the risk of prostate cancer, but breast cancer as well. They’ve also been shown to reverse brain aging in rats and boost heart health in people with diabetes.
4. Almonds: One of the healthiest aspects of almonds appears to be their skins, as they are rich in antioxidants including phenols, flavonoids, and phenolic acids, which are typically associated with vegetables and fruits. A study in the Journal of Agricultural and Food Chemistry11 even revealed that a one-ounce serving of almonds has a similar amount of total polyphenols as a cup of steamed broccoli or green tea. Be careful not to overeat almonds though as they are high in protein, nearly one gram per almond.
5. Brazil Nuts: Brazil nuts are an excellent source of organic selenium, a powerful antioxidant-boosting mineral that may be beneficial for the prevention of cancer.

Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

The Benefits of Eating Apples

Apples are packed with disease-fighting vitamins, antioxidants and more, making one of the top-ranked fruits for your health.

Eating apples has been linked to a lower risk of chronic diseases including type 2 diabetes, cancer, heart disease, and dementia.

Eating apples in their whole form, not juicing them, will give you the synergistic blend of nutrients and fiber the way nature intended, yielding greater health benefits than apple juice.

A wealth of research suggests that eating apples may impact your health in a number of beneficial ways:

1. Brain Health: Apples have been found to protect neuron cells against oxidative stress-induced neurotoxicity and may play an important role in reducing the risk of neurodegenerative disorders, such as Alzheimer's disease.

2. Stroke: Eating apples is linked to a decreased risk of stroke.

3. Diabetes: Three servings of apples (and other fruits, such as blueberries and grapes) is linked to a lower risk of type 2 diabetes. This may be due to their beneficial role in blood sugar regulation, as apples contain compounds that may:

• Lessen absorption of glucose from your digestive tract.
• Stimulate beta cells in your pancreas to secrete insulin.
• Increase uptake of glucose from your blood by stimulating insulin receptors

4. Cancer: Apples have a number of properties that may help reduce the risk of cancer, including antimutagenic activity, antioxidant activity, anti-inflammatory mechanisms, antiproliferative and apoptosis-inducing activity, as well as "novel mechanisms on epigenetic events and innate immunity

According to the journal Planta Medica:

• "Apple products have been shown to prevent skin, mammary and colon carcinogenesis in animal models."
• "Epidemiological observations indicate that regular consumption of one or more apples a day may reduce the risk for lung and colon cancer.”

5. Heart Disease: Eating apples is associated with a lower risk of death from heart disease, an association that’s thought to be related to their content of antioxidant flavonoids.

Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

How Government Dietary Guidelines Promote Obesity & Chronic Disease

It’s important to realize that the government’s nutritional guidelines are in large part mirrored by agricultural subsidies. They’re NOT built upon sound nutritional science. In short, the reason you’re told to make grains the cornerstone of your diet is because that’s what farmers are paid to grow in the US. There’s a lot of it, and it’s inexpensive compared to healthier foods like vegetables, for which few subsidies are offered.

The wacky and nutritionally inappropriate 1992 Food Pyramid had grains as the largest bottom block of the pyramid, encouraging you to eat 6-11 servings of bread, cereal, rice and pasta each day. This excess of carbohydrates, most of them refined, is precisely the kind of diet that promotes fat accumulation and drives insulin resistance and related diseases, including diabetes, heart disease and cancer. At the very top of the pyramid was fats and sugar, and while sugar clearly belongs there, fats do not.

As mentioned earlier, most people would benefit from getting anywhere from 50 to 70 percent of their total calories from healthy fats. Saturated fats from animal and vegetable sources provide a number of important health benefits, and your body requires them for the proper function of your:

1. Cell membranes
2. Heart
3. Bones (to assimilate calcium)
4. Liver
5. Lungs
6. Hormones
7. Immune system
8. Satiety (reducing hunger)
9. Genetic regulation

The food pyramid was replaced with “MyPlate” in 2011, which slightly downplayed grains as the most important dietary ingredient, making vegetables the largest “slice.” One of its most glaring problems with MyPlate is that it virtually removed all fats from the equation! In fact, except for a small portion of dairy, which is advised to be fat-free or low-fat, fats are missing entirely.

There is no mention of the importance of dietary fats, even the "politically correct" ones like the monounsaturated fats in olive oil and nuts, such as pecans (canola oil is also in this category, but I advise avoiding it and using coconut oil instead). Even one of the most critical of all fats is absent from the plate, namely animal-based omega-3 fats. Deficiency in this essential fat can cause or contribute to very serious health problems, both mental and physical, and may be a significant underlying factor of up to 96,000 premature deaths each year.

Studies Showing Saturated Fat is Not Associated with Increased Heart Disease Risk

As mentioned earlier, mounting scientific evidence supports saturated fat as a necessary part of a heart healthy diet, and firmly debunks the myth that saturated fat promotes heart disease. For example:

In a 1992 editorial published in the Archives of Internal Medicine, Dr. William Castelli, a former director of the Framingham Heart study, stated:

"In Framingham, Mass., the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person’s serum cholesterol. The opposite of what… Keys et al would predict…We found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active."

A 2010 meta-analysis, which pooled data from 21 studies and included nearly 348,000 adults, found no difference in the risks of heart disease and stroke between people with the lowest and highest intakes of saturated fat.
Another 2010 study published in the American Journal of Clinical Nutrition found that a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients, such as carbohydrates.

When you replace saturated fat with a higher carbohydrate intake, particularly refined carbohydrate, you exacerbate insulin resistance and obesity, increase triglycerides and small LDL particles, and reduce beneficial HDL cholesterol. The authors state that dietary efforts to improve your cardiovascular disease risk should primarily emphasize the limitation of refined carbohydrate intake, and weight reduction.

Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

Why You Should Never Eat Processed Foods Again

Resisting the urge to drink that soda pop or eat those chips can be tough, especially if you have grown accustomed to eating these highly addictive foods as part of your normal diet. But once you understand a little bit more about how these and other processed foods affect your mind, body, and even your soul, it becomes easier to make healthier food choices that enrich your being rather than sap it. Here are nine motivating reasons why you should cut processed foods from your diet for good:

1. Processed foods are highly addictive. Your body processes whole foods much differently than it does refined, processed, and heavily-modified "junk" foods. Processed foods tend to overstimulate the production of dopamine, also known as the "pleasure" neurotransmitter, which makes you crave them constantly. Your body ends up not being able to resist the temptation to continue eating junk foods in excess, which can lead to obesity and other health problems.
2. Processed foods often contain phosphates that destroy your organs, bones. Many processed foods contain phosphate additives that augment taste, texture, and shelf-life. But these additives are known to cause health problems like rapid aging, kidney deterioration and weak bones, according to the Rodale Institute, which makes foods that contain them far less attractive to those in the know.
3. Fresh foods are actually cheaper than processed foods. People with junk food addictions often claim that fresh, healthy foods are too expensive. But according to numerous studies and assessments, whole foods made from scratch end up costing less per serving than their unhealthy, processed equivalents. According to Rodale, a single serving of 100 percent organic chili made with fresh ingredients and grass-fed beef, for instance, is about 50 cents cheaper to make than buying a can of chemical-laden, microwaveable chili from the grocery store.
4. Processed foods cause chronic inflammation. One of the leading causes of chronic illness today is inflammation. And studies continue to show that refined sugars, processed flours, vegetable oils, and many other nasty ingredients commonly found in processed foods are largely responsible for this inflammation epidemic. So the next time your body craves a candy bar or a box of cheese crackers, consider the fact that heart disease, dementia, neurological problems, respiratory failure, and cancer have all been linked to the chronic inflammation caused by processed food consumption.
5. Processed foods ruin digestion. Because they have been stripped of their natural fibers, enzymes, vitamins, and other nutrients, processed foods tend to wreak havoc on the digestive tract. Chronic consumption of such foods can throw your internal ecosystem off balance, harming beneficial bacteria and exposing your system to infection. So you can basically think of those gummy bears and that piece of cake as literal poison for your system, which may help deter you from eating them.
6. Processed foods destroy your mind. If you suffer from chronic bouts of brain "fog," or have difficulty concentrating and thinking normally, chances are your diet has something to do with it. And a recent study out of Oxford University lends credence to this possibility, having found that junk food consumption can cause people to become angry and irritable. Nutrient-dense whole foods, on the other hand, can help level out your mood, sustain your energy levels, and leave you feeling calmer and more collected.
7. Processed foods are loaded with GMOs. The basic buildings blocks of most processed foods on the market today are derived from laboratories, not nature. Genetically-modified organisms (GMOs), which have been linked to infertility, organ damage, gastrointestinal disorders, and cancer, are prolific in processed foods. Excess consumption of these poisons promotes weight gain, acidifies your blood, and can even permanently alter the composition and function of your intestinal flora.
8. Processed foods are loaded with pesticides. In order to effectively grow the GMOs used in processed foods, conventional farmers have to apply Roundup (glyphosate) and other pesticides and herbicides, many of which end up in the final product. According to data compiled by Rodale, breakfast cereals alone have been found to contain up to 70 different types of pesticides, including warehouse fumigation chemicals and other residues.
9. Processed foods are not actually food. One of the ways you can assess the nutritional value of food is to see how animals, insects, bacteria, and fungi respond to it. Real foods will actually rot or grow mold, for instance, while fake, processed foods remain largely the same in appearance and shape no matter what their age. As we reported recently, processed food is essentially synthetic, and the industry that produces it admits that heavy tampering and crafty modifications are necessary to make it taste real, even though it is not.

I know it's so easy just to pop food into a Microwave or drive though a fast food line at McDonald's many of us use the excuse that we don't have time to cook. Well let me ask you this,"Do you have time to deal with cancer, diabetes, high blood pressure or a host of other diseases caused by eating these toxic foods?"

In the long run these foods are VERY EXPENSIVE, they ruin your health, and you spend a fortune trying to fix the damage caused by eating the toxic foods.

Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com 
Texas Metabolics

Health Benefits from Eating Avocados

Avocados, which are actually classified as a fruit, are rich in monounsaturated fat that is easily burned for energy. They also provide close to 20 essential health-boosting nutrients, including potassium, vitamin E, B-vitamins, and folic acid.

Previous research has found avocado can help optimize cholesterol levels within as little as one week; contains compounds that appear to inhibit and destroy oral cancer cells, and those that protect against liver damage.

The greatest concentration of beneficial carotenoids is in the dark green fruit of the avocado, closest to the peel, so use the “nick and peel” method to maximize the benefits from your avocado.

You can increase your avocado consumption by using it as a fat replacement in baking; add it to soups, dessert whips and countless other recipes; and use as a baby’s first food in lieu of processed baby food.

Mark Harris, PhD
Exercise Physiologist/Nutritionist
TexasMetabolics@gmail.com
Texas Metabolics

Asparagus - More Than Just A Green Vegetable

Asparagus is more than just a green vegetable served as a side dish. It's also been recognized historically for its medicinal properties Down through the ages this popular veggie been used as a diuretic to reduce water retention and as a laxative due to its high fiber content. Even though you won't find asparagus sold in a drugstore, this popular veggie has some interesting health properties that make it a good addition to almost any diet. What are the health benefits of eating asparagus?

Health Benefits of Eating Asparagus: Natural Varicose Vein Prevention?

Having an extra order of asparagus may help to protect against unsightly varicose veins. Why? Asparagus is a good source of a flavonoid compound called rutin. Rutin not only has anti-inflammatory properties, but it also helps to improve circulation and strengthen veins and tiny blood vessels known as capillaries '" all of which reduce the appearance of varicosities.

Health Benefits of Eating Asparagus: It Helps to Reduce the Risk of Heart Disease

Asparagus helps to reduce the risk of heart disease in several ways It's a good source of potassium to normalize blood pressure, and folate another nutrient important for heart health. It's also rich in soluble fiber to help lower blood cholesterol levels. Asparagus also lowers cholesterol by another mechanism - saponins. Natural saponins found in asparagus bind to cholesterol in the digestive tract so that it's less readily absorbed into the bloodstream. It also alters liver metabolism of cholesterol in a favorable way. All in all, asparagus is one heart friendly vegetable.

Health Benefits of Eating Asparagus: It Won't Make You Fat

Asparagus is a vegetable you can eat without guilt. At twenty-seven calories per cup, it's hard to eat too much of this low calorie veggie. Use it as a side dish instead of potatoes and you'll get more food for fewer calories '" and more nutrients too!

Health Benefits of Eating Asparagus: It's Good if You're Pregnant

Asparagus is an excellent source of folate, a vitamin that's important for reducing the risk of neural tube defects in an unborn baby.

Health Benefits of Eating Asparagus: It's Good for the Skin

Asparagus is a good source of vitamins A and C, anti-oxidant vitamins that help to protect the skin from free radical damage. Vitamin C is also important for maintaining collagen, a component that gives skin its support structure and prevents sagging.

Another Unexpected Benefit of Asparagus

Asparagus extract may help to prevent hangovers. It seems that asparagus extract boost enzymes in the liver that break down alcohol. Unfortunately, you'd have to eat the leaves rather than the stalks to get this benefit - or else take an extract.

How to Serve It

To make asparagus tastier, roast it at high temperature in the oven to bring out its flavor. 

One word of caution. About half the people who eat asparagus will develop an unpleasant urine odor immediately after eating it. This is due to the breakdown of sulfur compounds in the asparagus. This is no cause for alarm and doesn't indicate an underlying health problem.

Mark Harris, PhD

Exercise Physiologist/Nutritionist

TexasMetabolics@gmail.com
Texas Metabolics

The Benefits of Eating Peanut Butter

Peanut butter, once a scourge among healthy eating advocates, is now a darling of the nutrition community. High in protein and "good" fats, this once-humble sandwich spread is now known to help prevent or reduce type 2 diabetes, gallstones, cholesterol, cancer and cholesterol. It can even help your sex life! Adding peanut butter to your diet is a smart, healthy choice.

Most of the fats contained in peanut butter are monounsaturated fats (MUFA), which lower "bad" cholesterol (low-density lipids) and raise high-density lipids (HDL), the "good" cholesterol, according to the according to the Mayo Clinic. MUFAs found in peanut butter improve anti-inflammatory abilities in HDL.

Cholesterol

Most of the fats contained in peanut butter are monounsaturated fats (MUFA), which lower "bad" cholesterol (low-density lipids) and raise high-density lipids (HDL), the "good" cholesterol, according to the according to the Mayo Clinic. MUFAs found in peanut butter improve anti-inflammatory abilities in HDL.

Diabetes

According to research by the Harvard School of Public Health, published in the "Journal of the American Medical Association," peanut butter helps significantly reduce the risk of developing type 2 diabetes. Eating an ounce of peanut butter, five times per week, helps decrease the risk of developing this serious disease by as much as 27 percent.

Heart Disease

According to the Peanut Institute, studies like the Physicians Health Study, Iowa Women's Health Study and Adventists Health Study, found nut consumption, including peanuts, reduced the risk of heart disease by as much as 25 percent.

Fiber

Peanut butter is high in dietary fiber, which reduces instances of colorectal cancer and regulates blood sugar and cholesterol. Fiber also helps prevent atherosclerosis, which leads to hardening of the arteries.

Vitamins & Minerals

Peanut butter is about 24 percent protein by weight, and is a good source of Vitamins E and B6, iron, folate, niacin, magnesium, phosphorous, potassium, zinc, manganese and calcium. Niacin plays an important function in the secretion of sexual hormones, and the "Journal of Neurology, Neurosurgery & Psychiatry" reported that niacin provides protection against Alzheimer's.

Resveratrol

Peanut butter contains resveratrol, an antimicrobial agent that helps fight bacteria, viruses and molds. According to the Peanut Institute, research on resveratrol and mice has found benefits including anti-aging, cancer prevention and anti-inflammation.

Gallstones

A Nurse's Health Study found that women who at ate least 1 oz. of nuts or peanut butter each week decreased gallstone development by 25 percent compared to those women who did not eat nuts.

Mark Harris, PhD

Exercise Physiologist/Nutritionist

TexasMetabolics@gmail.com

Texas Metabolics