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14
Jun

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Penny and I got back this evening and in my travels, I ran across the following article. I usually just post links but wanted to assure you have a better chance at reading the whole thing. The links are great too!

Health
Benefits of a Low-Carbohydrate, High-Saturated-Fat Diet

by
Donald W. Miller,
Jr.,
MD

by Donald W. Miller, Jr.,

Recently by Donald W. Miller, Jr., MD: Censorship
and Show Trials on Vaccines and AIDS



 

   

A
hundred years
ago, before Americans changed their diet and the
calamitous events
of the 20th century began, heart disease was far less
common that
it is now. Few Americans were overweight, and coronary
heart disease
was not yet recognized as an illness. Pneumonia, diarrhea
and enteritis,
and tuberculosis were the three most common causes of
death, whereas
coronary heart disease is now the most common cause of
death in
the United States. The medical subspecialty of cardiology
was created
in 1940. Since then the number of cardiologists in the
U.S. has
grown from 500 in 1950 to 30,000 now – a 60-fold increase.

In
1911 Procter
and Gamble (P&G) introduced Crisco, used for making
candles
and soap, as a new kind of food. Sold as an all-vegetable
shortening,
the company advertised that it was “a healthier
alternative to cooking
with animal fats.” Rather than use animal fats like lard
(pork fat),
tallow (beef and lamb fat), and butter for baking and
cooking food,
which Americans then did, P&G mounted a campaign to
convince
them to use Crisco instead. The company published a free
cookbook
with 615 recipes (from pound cake to lobster bisque), all
of which
required Crisco. They made it by using a newly invented
process
that insufflates hydrogen into vegetable oil (in this
case, cottonseed
oil), which gives it a solid texture resembling lard, and
with yellow
bleach, mimics butter. (The name Crisco is derived
from CRYStalized
Cottonseed Oil.) Trans fats were born. With Crisco
successfully
marketed as a food, this partially hydrogenated, unnatural
vegetable-oil
began to replace natural saturated animal fats and
tropical oils
in the American diet. (For more on how Procter and Gamble
successfully
demonized lard, see HERE.)


While deaths
from coronary heart disease (CHD) began to mount,
researchers found
that they could produce fatty deposits in the arteries of
rabbits
by feeding them cholesterol. By mid-century 22 countries
were keeping
records on fat consumption and deaths from CHD. A
University of
Minnesota public health researcher, Ancel Keys
(1904–2004), picked
6 countries (later 7) that showed an almost straight-line
correlation
between calories from fat in the diet and deaths from
heart disease.
Japan had the lowest CHD mortality – less than 1 in 1,000 –
with
the Japanese diet having only 10 percent of its calories
coming
from fat, whereas the U.S. had the highest CHD mortality –
7 in
1000 – with 40 percent of its calories coming from fat.

Government-funded
investigators (in 1948) started following some 5,000 men
and women
in Framingham, Massachusetts to see who developed coronary
heart
disease. They found that people with elevated cholesterol
were more
likely to be diagnosed with CHD and die from it. The
American Heart
Association (in 1956) began promoting the Prudent Diet,
where “corn
oil, margarine, chicken, and cold cereal replaced butter,
lard,
beef, and eggs,” as Mary Enig and Sally Fallon describe it
in “The
Oiling of America,” available HERE.
By the 1970s the diet-heart idea, known as the lipid
hypothesis
,
had become well established. It contends that 1) saturated
fats
raise cholesterol blood levels, and 2) cholesterol causes
CHD.


Next, after
several years of hearings, the U.S. Senate Select
Committee on Nutrition
and Human Needs, chaired by Senator George McGovern,
released (in
1977) its “Dietary Goals for the United States,” designed
to reduce
fat intake and avoid cholesterol-rich foods. These goals
have become
official government policy.

“Artery
clogging”
saturated fats, whose strings of carbon atoms are fully
saturated
with hydrogen atoms, were said to be especially bad.
Animal fat
(meat, milk, eggs, butter and cheese) and tropical oils
(coconut
and palm oil) contain saturated fats. Health authorities
advised
the American public to avoid them and replace saturated
fats with
carbohydrates and processed polyunsaturated vegetable oils
– soybean,
corn, cottonseed, canola, peanut, safflower, and sunflower
oils.

In
1984, the
Center for Science in the Public Interest (CSPI), a
consumer advocacy
group, joined the fray and started to coerce fast-food
restaurants
and food companies to stop frying food with animal fats
and tropical
oils. McDonalds fried its French fries with beef fat and
palm oil.
That’s why they tasted so good. But CSPI’s
well-orchestrated saturated
frying fat attack forced McDonalds and other fast-food
chains to
switch to partially hydrogenated (trans-fat) vegetable
oil.

In
1992, the
U.S. Department of Agriculture (USDA) published its Food
Guide Pyramid.
The “pyramid” arranges food in various groups and stacks
them in
pyramidal parts that convey the message, “Fat is bad” and
“Carbs
are good.” Fats and oils are placed in the small top
portion of
the pyramid and labeled “Use sparingly.” Carbohydrate-rich
bread,
cereal, rice, and pasta fill up the bottom space to be
consumed
in abundant amounts, “6–11 servings” a day. Further up,
fruit, also
high in carbohydrates, is accorded “2–4 servings”; whereas
the group
that includes meat, poultry, fish, dry beans, eggs, and
nuts is
allowed only “2–3 servings.”

The
60-year
reign of the low-fat, high-carbohydrate diet will end.
This will
happen when the health-destroying effects of excess
carbohydrates
in the diet become more widely recognized and the health
benefits
of saturated fats are better appreciated.

“Life
imitates
art,” Oscar Wilde said, “far more than art imitates life.”
In Woody
Allen’s film Sleeper,
saturated fats are health foods. Miles Monroe, part owner
of the
Happy Carrot Health Food Restaurant in Greenwich Village,
is cryogenically
frozen in 1973 after a botched peptic ulcer operation
(done at the
now closed St. Vincent’s Hospital there). Scientists wake
him up
200 years later and have this exchange. Dr. Aragon: “Has
he asked
for anything special?” Dr. Melik: “Yes. This morning for
breakfast
he requested something called wheat germ, organic honey,
and tiger’s
milk.” Dr. Aragon: “Oh yes. Those were the charmed
substances that
some years ago were felt to contain life-preserving
properties.”
Dr. Melik: “You mean there was no deep fat? No steak or
cream pies
or hot fudge?” Dr. Aragon: “Those were thought to be
unhealthy,
precisely the opposite of what we now know to be true.”
Dr. Melik:
“Incredible!” "(You can see this scene in the movie on
YouTube,
available HERE.)"


There is good
reason to believe that this will prove to be the case in
life as
well. Saturated fats play many important biologic roles.
They are
an integral component of cell membranes, which are 50
percent saturated
fat. Lung surfactant is composed entirely, when available,
of one
particular saturated fat, 16-carbon palmitic acid.
Properly made
with this fat, it prevents asthma and other breathing
disorders.
For nourishment, heart muscle cells prefer saturated
long-chain
palmitic and 18-carbon stearic acid over carbohydrates.
Saturated
fats are required for bone to assimilate calcium
effectively. They
help the liver clear out fat and provide protection from
the adverse
effects of alcohol and medications like acetaminophen.
Medium-chain
saturated fats in butter and coconut oil, 12-carbon lauric
acid
and 14-carbon myristic acid, play an important role in the
immune
system. They stabilize proteins that enable white blood
cells to
more effectively recognize and destroy invading viruses,
bacteria,
and fungi, and also fight tumors. Saturated fatty acids
function
as signaling messengers for hormone production, including
insulin.
And saturated fats signal satiety. Not surprisingly, given
all these
biological functions, saturated fats make up 54 percent of
the fat
in mother’s breast milk (monounsaturated fats are 39
percent; and
polyunsaturated fats, a tiny 3 percent).

Evidence
against
fat wilts upon close scrutiny. In his Six Country Study,
Ancel Keys
ignored data available from 16 other countries that did
not fall
in line with his graph. The results would have been a
clutter of
dots all over the place if he had included all 22
countries. In
Norway and Holland, people eat a lot of fat but have
relatively
few deaths from heart disease; and in Chile, where people
don’t
eat much fat they have a high incidence of fatal heart
attacks.
In an entertaining 2½ minutes, “Big Fat Lies” on YouTube
(available
HERE)
exposes the fraudulent science supporting this widely
cited study.
Saturated fat may raise cholesterol somewhat, but
primarily HDL
cholesterol. The ongoing Framingham Heart Study has come
to show
that fat and cholesterol are, if anything, healthy. A
30-year follow-up
reported that for each 1% mg/dl drop in cholesterol there
was an
11 percent increase in all-cause mortality (JAMA
1987;257:2176–80).
In another report, one director of the Framingham Study
states,
“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” (Arch Int Med
1992;152:1271–2).
Moreover, the government-issued “Dietary Goals for the
United States”
did not seek evidence to justify them. For an amusing but
disturbing
overview of the politics behind these goals see the
(2-minute) video
“The McGovern Report” on YouTube, available HERE.

Along
with
other investigators (see HERE
and HERE
and HERE),
Uffe Ravnskov, M.D., Ph.D., a Swedish cardiologist,
explains in
a clear and concise fashion why the idea that saturated
fats and
cholesterol cause heart disease is wrong. In Fat
and Cholesterol are Good for You: What Really Causes Heart
Disease

(2009), he refutes the lipid hypothesis and addresses the
economic
and political factors that drive the anti-saturated-fat
agenda.

An
epidemic
of obesity has accompanied the adoption of a low-fat diet.
In 1900
only 1 in 150 people were obese, 0.7 percent of the
population.
By 1950, 9.7 percent of Americans were obese. Now
two-thirds of
Americans are either overweight (33 percent) or obese (32
percent).
The average American weighs 30 pounds more today than he
or she
did 100 years ago. In 1900 people ate more animal fat and
were not
exposed to high amounts of carbohydrates in sugar-rich
sodas and
fruit juices, and to a whole panoply of processed foods
sweetened
with high-fructose corn syrup. Mary Enig, Ph.D. and Sally
Fallon
have written a book that can help Americans shed those
extra pounds.
Returning to the type of diet trim Americans had at the
beginning
of the last century, it is appropriately titled Eat
Fat Lose Fat: Lose Weight and Feel Great with Three
Delicious, Science-Based
Coconut Diets
(2005).

Saturated
fats
work best for losing weight. In a randomized, double-blind
trial
comparing the effects of coconut oil and polyunsaturated
vegetable
(soybean) oil in women with abdominal obesity, women who
consumed
coconut oil had a significant reduction in waist
circumference (with
no change in cholesterol levels). Women taking vegetable
oil had
no change in their waist size and had a statistically
significant
increase in LDL cholesterol and reduction in HDL
cholesterol (Lipids
2009;44:596–601). In light of scientifically done
studies
like this, the reader might consider starting the day by
drinking
one ounce (30 ml) of warmed-up, liquid
extra
virgin coconut oil mixed with a little fruit juice,
especially if
overweight. I do (and obtain it HERE).

Americans
have
replaced saturated fat in their diet with processed
polyunsaturated
vegetable oils and carbohydrates. The Average American
drinks 600
cans (56 gallons) of soft drinks a year (up from 216 cans
in 1971).
One-third of our dietary sugar comes from sodas, which has
become
the number one source of calories. Each 12-ounce can
contains 10
teaspoons of sugar in the form of high-fructose corn
syrup.


Barry Groves,
Ph.D. focuses on the untoward consequences of adopting a
high-carbohydrate,
high-polyunsaturated vegetable oil, low-saturated fat diet
in Trick
and Treat: how “healthy eating” is making us ill

(2008).
As he shows, citing 1,147 references, there is now good
evidence
that this diet is a major cause of the epidemic of
obesity, type-2
diabetes, heart disease, stroke, cancer, and various
mental problems
(such as depression and senile dementia) that afflict an
increasing
number of Americans.

In
the body,
dietary carbohydrates, sugars and starch, are converted to
glucose,
which indirectly directs the pancreas to release insulin
into the
blood. Insulin not only transports glucose into the cells,
it stores
glucose as glycogen in the liver and muscles. It is also
the primary
fat-building enzyme, converting glucose to fat. When the
liver and
muscles are filled with glycogen, insulin turns excess
glucose into
body fat. Carbohydrates are the primary cause of weight
gain, not
fats. (Animals raised for food are fattened with
carbohydrates.)

One
of the
major health benefits of a low-carbohydrate diet is weight
loss.
It enables one to lose excess weight without having to
consciously
restrict calories (Ann Int Med 2004;140:769–777). A
low-carb
diet lowers blood glucose in diabetics (Diabetes
2004;53:2375–2382).
It improves insulin sensitivity (N Engl J Med
2003;348:2074–81).
Indeed, carbohydrate restriction (with fat replacing
carbohydrates)
is on the way to becoming the preferred method for
treating type-2
diabetes and its precursor, metabolic syndrome (Scand
Cardiovasc
J
2008;42:256–263). Restricting carbohydrates can also
lower
blood pressure (JAMA 2004;292:24822–2490).

With
growing
evidence that fewer carbohydrates in the diet improves
health, the
much-maligned Atkins diet, first introduced in 1972, has
gained
new respect (N Engl J Med 2008;359:229–41). Joel
Kaufmann,
Ph.D. reviews 12 low-carbohydrate diet books, beginning
with Dr.
Atkins’ New Diet Revolution
(2002), available HERE.


Indoctrinated
in low-fat dogma by nutrition authorities, government
agencies,
and the American Heart Association, I used to advise my
heart surgery
patients to restrict the amount of saturated fat in their
diet and
not have more than one egg a week. (My Cousin Sally had
eggs and
bacon for breakfast most days of her life and lived in
good estate
to the age of 103, which I then attributed to her having
very good
genes.) Following the USDA food pyramid, I did not voice
any concerns
about how many carbohydrates they consumed, from starch in
bread,
pasta, rice, and potatoes and sugar in fruit, pastry,
fruit juices,
and soda.

Not
now. Now
I caution them to watch their carbohydrate intake and
advise that
they follow a diet like the one Christian Allan, Ph.D. and
Wolfgang
Lutz, M.D. recommend in the
Life
Without Bread: How a Low-Carbohydrate Diet Can Save Your
Life

(2000). Their diet limits carbohydrate intake to 72 grams a
day,
which is equivalent to 6 slices of bread (somewhat more
than the
Atkins diet). I urge them to eliminate soft drinks from
their diet,
including diet sodas, which contain health-damaging
aspartame, and
drink filtered water instead; to avoid baked goods and
condiments
that contain high-fructose corn syrup; to stay away from
the excitotoxin
monosodium glutamate (MSG) used in some restaurants and to
enhance
the flavor of processed foods; and to scrupulously avoid
trans fats,
which cause cancer, trigger type-2 diabetes, interfere
with immune
function, and cause heart disease. But they can eat as
many eggs
as they please.

For
optimum
health and weight maintenance, the ideal caloric ratios
for the
three macronutrients are carbohydrates, 10–15 percent;
protein,
15–25 percent; and fat, 60–70 percent of calories. Among
the different kinds of fats, saturated fats and
monounsaturated
fats (olive oil) are good; polyunsaturated fats, except
for omega-3
and (a small amount of) omega-6 essential fatty acids, are
bad,
especially industrially processed vegetable oils; and
trans fats
are terrible. Saturated animal fat is best obtained from
grass-fed
beef and pastured chickens, along with nitrate-free,
additive-free
bacon and sausage; and seafood from wild (not farm-raised)
fish.

In Nineteen
Eighty-Four
(1984)
George Orwell writes,
“Orthodoxy means
not thinking, not needing to think.” Reading the four
books referenced
above will make one think and question the accepted view
that saturated
fats and cholesterol cause coronary heart disease and that
a low-fat
(high-carb) diet prevents it.

What
the two doctors in Woody Allen’s 1973 comedy Sleeper
say in 2173 about saturated fats is true. Life does
imitate art.
Today, Uffe Ravnskov, Mary Enig and Sally Fallon, and
Barry Groves,
among others are already confirming the truth of these
futuristic
doctors’ statement. Saturated fats are good for us, and
pure butter
will once again be viewed as the number-one health food.

May 21, 2010

Donald
Miller

(send him mail)
is a cardiac surgeon and Professor of Surgery at the
University
of Washington School of Medicine in Seattle. He is a
member of
Doctors
for Disaster Preparedness
and writes articles
on a variety
of subjects for LewRockwell.com.
His web site is www.donaldmiller.com

Copyright
© 2010 by LewRockwell.com. Permission to reprint in whole
or in
part is gladly granted, provided full credit is given.

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