Super Seniors Fitness Solutions

Keys to Living Well, Feeling Great & Enjoying Life

#3 Tackle Your Inflammation – Trans Fats June 16, 2014

Filed under: Health,Nutrition — jax allen @ 7:30 am
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Pro-inflammatory Agent: Trans fatty acids are notorious for their double whammy effect: they increase the levels of ‘bad’. Cholesterol, while lowering levels of the ‘good’. Cholesterol. But that isn’t all they can do. They’ve also been found to promote inflammation, obesity and resistance to insulin, laying the ground for degenerative illnesses to take place.

Find them in: Deep fried foods, fast foods, commercially baked goods and those prepared with partially hydrogenated oil, margarine and/or vegetable shortening. Note that items that list 0g trans fats on the label may still contain some amount of these toxic fats. This is because in the US, the government allows items containing less than 0.5g of trans fats to be declared as trans-fat free. Commercially prepared peanut butter is one good example. Your best bet is to read the ingredients list and make sure partially hydrogenated oil or vegetable shortening isn’t used.

Inflammation-dousing Substitute: Look for alternative products that contain no trans fats. That don’t have partially hydrogenated oil or vegetable shortening in the ingredients list. When in doubt, assume that all commercially prepared foods contain trans fats unless stated otherwise.

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This one’s for Rob – The Saturated Fat Myth! May 17, 2014

Filed under: Health,Nutrition — jax allen @ 6:53 am
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The Saturated-Fat Myth That Robbed You of Your Good Health!
Before World War II, the miracle-healing coconut had been used to help alleviate:

Coughs
Constipation
Malnutrition
Skin infections
Toothaches
Earaches
Flus
And more!

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But that all changed when the war ended and the United States proclaimed hydrogenated oils to be the “healthier oils.” By the 1960s, a weak scientific theory claimed that saturated fats-like those found in butter, eggs, milk, red meat and coconuts – increased “bad” LDL cholesterol and were dangerous to consume.

Nothing was further from the truth! But this “health scare” was enough to push the public away from saturated fats and instead to refined vegetable oils. This was perfect for food manufacturers because they were far cheaper to produce.

It wasn’t long before Western-style diets made their way to the islands and the old ways were forgotten.

Cheaper, mass-produced hydrogenated foods replaced traditional foods, like the versatile and all-healing coconut oil that had kept the islanders healthy for generations.

And for the first time ever, diseases that had become prevalent among Americans… heart disease, diabetes, cancer and obesity started to plague the island nations.

Although this article talks about Americans – exactly the same story has run Un the UK!
Original, very weak ideas about saturated fat and cholesterol have been shown to be false over and over again. The strength of current
Nt studies and research ethics are much more robust NOW.

REMEMBER it wasn’t so long ago that we knew the World was flat!

Eat fat – it doesn’t kill you. It’s a better source of calories than sugars, as sugar has no nutritional value where dates are Essential for health. Your immune system, hormones, glands and nerves all NEED fats to develop and function properly.

Avoid hydrogenated fats -ALWAYS!
Processed fats from vegetable sources are NOT recommended
Choose cold pressed nut oils and NEVER heat or cook with them. Instead, add them as dressings and flavourings to cooked food.

Watch out for more info about Coconut and how to use it!

Eat Clean, Train Hard, Feel,Greeat!!

 

9/13 Lies That Keep You Fat and Sick – Vegetable Oils November 18, 2013

Filed under: Health,Nutrition — jax allen @ 8:30 am
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9/13 Refined Seed- and Vegetable Oils Are Healthy

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Some studies show that polyunsaturated fats lower your risk of heart disease.

For this reason, many have recommended that we increase our consumption of vegetable oils like soybean oil, sunflower oil and corn oil.

However, it is important to realize that there are different types of polyunsaturated fats, mainly Omega-3s and Omega-6s.

While we get Omega-3s from fish and grass-fed animals, the main sources of Omega-6 fatty acids are processed seed- and vegetable oils.

The thing is… we need to get Omega-3s and Omega-6s in a certain balance. Most people are eating too little Omega-3 and way too much Omega-6 (73, 74).

Studies show that excess Omega-6 fatty acids can increase inflammation in the body, which is known to play a causal role in many serious diseases (75, 76).

Most importantly, seed- and vegetable oils are associated with a significantly increased risk of heart disease… the biggest killer in the world (77, 78, 79, 80, 81).

If you want to lower your risk of disease, eat your Omega-3s but avoid the refined seed- and vegetable oils.

It’s important to keep in mind that this does NOT apply to other plant oils like coconut oil and olive oil, which are low in Omega-6 and extremely healthy.

Bottom Line: Excess consumption of refined seed- and vegetable oils can increase inflammation in the body and dramatically raise your risk of cardiovascular disease.

Like this post? Please Follow my blog. Thanks. Jax

References and to Read more: http://authoritynutrition.com/top-13-nutrition-lies-that-made-the-world-sick-and-fat/#ixzz2jLCpsECe

 

Best Anti Ageing Foods September 4, 2013

Filed under: Health,Nutrition — jax allen @ 9:03 pm
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Add these powerful foods to your diet and you’ll be in the best place to turn back your biological clock…
Try it for 2 or 3 weeks and you’ll notice inflammation, pain, joint stiffness will reduce- while your digestion, energy level and mood will improve!

 

You Need Saturated Fat – Yes YOU! January 15, 2013

Transfatty What?… do fat make you fat?

 

Trans fatty acids have been in the news quite a bit recently, especially now that food manufacturers have to disclose their presence on package labels, but we have to backtrack a bit to see why.

When vegetable oil processors thought it would be cool to make their products stay solid at room temperature, like butter and lard, they came up with a process called hydrogenation which yielded margarine and shortening. Crisco (USA)  Stork (UK) by the way, of which I must have eaten a ton in baked goods when I was a kid, is hydrogenated cottonseed or soybean oil.

Nobel Prize winner Paul Sabatier (1854-1941, at right) is considered the father of the hydrogenation process. He discovered in 1897 that the metal, nickel, catalyzes, or facilitates, the attachment of hydrogen to carbon compounds.

In the actual process, workers heat the oil to very high temperatures and bubble hydrogen gas through it in the presence of nickel or some other catalytic metal. Since the vegetable oils are unsaturated, they can take on a few more hydrogens.

When they do, the molecule stiffens, and the fat is now closer to a solid. They can control just how firm it gets by how long they pump the gas through. That’s why you’ll sometimes see the term ‘partially hydrogenated’ on ingredient labels.

What also happens during hydrogenation, or later, during high heat cooking with the processed oils, is the formation of molecules so strangely configured that they’re completely unsuitable for use in our bodies.

As an added bonus, the double bonds in these foreign fatty acids are easily broken, allowing the formation of free radicals- highly reactive molecules with an unpaired electron, just looking for something to grab on to.

Promotion of breast cancer, heart disease, diabetes, weakened immune systems and hormonal dysfunction are just some of the maladies for which studies have implicated these unnatural trans fats.

The point I’m trying to make in presenting all this information is that, yes, there are bad fats, but there are good fats, as well. Consider that the traditional fats eaten by our ancestors, and cultures around the world, were more often saturated than not, but that cardiovascular disease was almost unknown before the introduction of hydrogenated vegetable oils.

Our bodies badly need saturated fats- they make up half or more of our cell walls, they bolster our immune systems, nourish our heart muscle, carry important fat soluble vitamins and antioxidants, and, in the case of butter, contain anti-fungal, anti-microbial and anti-cancer agents.

 

JaxAllenFitness.com