HMPT L1 Less2 Part3b PUFA - s3-eu-west-1.amazonaws.com · –...

Hompes Method Prac00oner Training Level I

© Health for the People Ltd – not for reuse without expressed permission Hompes Method is a trading name of Health For The People L< | Registered in England & Wales | Company # 6955670 | VAT # 997294742

LESSON TWO Part Three (b)

Good Fats & Bad Fats

Polyunsaturated Oils -‐ Toxic

•  Some of the greatest myths in health and nutri3on have evolved around fats and oils:

–  Ea3ng saturated fat and cholesterol elevates blood cholesterol

–  Elevated cholesterol causes heart disease –  Ea3ng vegetable oils is safe –  Ea3ng fat makes you fat (it can, but not the way people think)

What is a Dogma?

•  Noun:

– A principle or set of principles laid down by an authority as incontrover3bly true.

•  Synonyms:

– Tenet, Doctrine

It Pays to Challenge Dogma

•  There is a lot of dogma3c informa3on circula3ng in the medical and natural healthcare arenas. Because this informa3on comes from perceived “reputable sources” such as doctors, newspapers and TV programmes, it’s easily believed.

•  The quality of your life is determined by the quality of the ques3ons you ask.

Saturated Fat

Dogma ♯1

Ea3ng saturated fat and cholesterol increases

blood cholesterol levels.

Cholesterol

Dogma ♯2

Saturated fat is bad for you, increasing your risk of becoming fat and developing high

cholesterol and heart disease.

Polyunsaturated Oils -‐ Dogma

Dogma ♯3

Vegetable oils are heart healthy because they

reduce cholesterol. They should be used instead of

saturated fats.

Exploding the Myths of Dogma♯1

•  Ea3ng saturated fat and cholesterol can cause serum/blood cholesterol levels to rise slightly, but not in a way that increases heart disease risk. Ea3ng saturated fat actually harmless forms of HDL cholesterol.


•  Far from being dangerous when eaten in sensible quan33es, saturated fat and cholesterol perform dozens of essen3al func3ons in the body. Ea3ng more of them has not been shown to increase heart disease risk. Ini3al studies that created fear about saturated fat and cholesterol were proven to have significant flaws.

•  Furthermore, many studies suggest they protect against other diseases, including cancer.


•  The PUFA-‐rich vegetable oils, when studied carefully, may actually promote the development of several diseases, including heart disease, some cancers, autoimmune diseases, thyroid disorders and obesity.

One More Dogma

•  Sta3n drugs do reduce blood cholesterol, there is no doubt about that. But they do not reduce the incidence of heart aUacks except in a small cohort of middle-‐aged men who have already had a heart aUack.

Evidence

•  I cannot present all the evidence in this short video. Read my H. Pylori: From Heartburn To Heart A<acks for an extended summary, and see the following resources.

Jus0n Smith’s DVD

•  Sta$n Na$on – Jus3n Smith.

•  Excellent research-‐based DVD.

•  Features several leading experts.

Dr. Malcolm Kendrick, MD.

•  The Great Cholesterol Con.

•  Dr. Malcolm Kendrick, a seasoned campaigner against the saturated fat – cholesterol – sta3n – heart disease dogma.

Uffe Ravnskov, MD, PhD

•  The Cholesterol Myths

•  Dr. Uffe Ravnskov, MD, PhD; another seasoned researcher.

Dr. Stephen Sinatra, MD

•  The Great Cholesterol Myth.

•  Jonny Bowden, PhD / Dr. Stephen Sinatra, MD and cardiologist.

Duaine Graveline, MD

•  The Sta$n Damage Crisis.

•  Dr. Duaine Graveline, MD (and NASA astronaught).

Other Resources

•  What Your Doctor May Not Tell You About Heart Disease – Mark Houston, MD.

•  What Your Doctor May Not Tell You About Hypertension – Mark Houston, MD.

•  The Origin Of Atherosclerosis – Kenneth Kensey et al •  The Blood Thinner Cure – Kenneth Kensey et al

My Point

•  Once we take an honest look into the scien3fic literature, there’s virtually no support for dogma3c beliefs that have become prominent in society. Familiarising yourself with the basics is important because client educa3on is key.

Cholesterol -‐ Func0ons

“Research clearly reveals that cholesterol – believed for decades to be society’s perceived foe – is actually a

protector. It is not the cause of heart disease but rather a potent an[oxidant weapon against free radicals in the blood, and a repair substance that helps heal damage to the arteries and other body [ssues.”

-‐ Dr. Mary Enig, PhD

Why Cholesterol Goes Up

•  Cholesterol levels elevate due to several factors:

–  Stress of all kind –  High processed carbohydrate / sugar diet –  Inflamma3on and oxida3ve stress caused by bad food, bad bugs and bad toxins

–  Nutrient deficiencies –  Underac3ve thyroid

Exploding the Myth of Dogma♯3

•  It’s not about total cholesterol – high total cholesterol is almost irrelevant in terms of condi3ons like heart disease:

–  HDL and LDL ra3o (even this is now becoming obsolete) –  Cholesterol par3cle number and size –  Lipoprotein-‐A

Saturated vs. Unsaturated

•  Key differences between saturated and polyunsaturated fats and oils.

•  Saturated = solid at room temp.

•  Unsaturated = liquid at room temp.

Saturated vs. Unsaturated

Unsaturated Oils & Oxida0ve Damage

•  When faUy acids are saturated, the molecules have all the hydrogen atoms they can hold. “Unsatura3on” means that some hydrogen atoms have been removed, opening the structure of the molecule in a way that makes it suscep3ble to aUack by free radicals.

Unsaturated Oils – Oxida0ve Damage

•  Free radicals are reac3ve molecular fragments that occur even in healthy cells. They can cause significant damage to cell membranes, organelles and DNA. When unsaturated oils are exposed to free radicals they can create chain reac3ons of more and more free radicals that spread the damage in cells, and contribute to the cell's aging.

Unsaturated Oils – Oxida0ve Damage

This is What Oxida0on Looks Like…

Foods High In Polyunsaturated FaYy Acids

•  Oily fish: –  e.g. salmon, mackerel, sardines, trout.

•  Nuts and seeds and their oils (except coconut): –  E.g. sunflower, safflower, peanut, rapeseed/canola, borage , evening primrose, flaxseed.

•  Beans and grains: –  E.g. soybeans, corn

•  Green, leafy vegetables.

•  Animal meat (animals fed on poor quality food)

PUFA and Metabolic Damage

•  A long list of problems associated with the overconsump3on of PUFA is provided in the resources sec3on from this lesson, as well as the sources from which I extracted the informa3on.

How Did PUFA Gain Popularity

•  Spin, lobbying, propaganda…

•  …call it what you will…for the sake of profit.

•  The lies were beau3fully orchestrated.

Ray Peat, PhD

“It's a whole system of promo[on, adver[sing, and profitability. 50 years ago, paints and varnishes were made of soy oil, safflower oil, and linseed (flax seed) oil. Then chemists learned how to make paint from petroleum, which was much cheaper. As a result, the huge seed oil industry found its crop increasingly hard to sell. Around the same [me, farmers were experimen[ng with poisons to make their pigs get fa<er with less food, and they discovered that corn and soybeans served the purpose, in a legal way. The crops that had been grown for

the paint industry came to be used for animal food. Then these foods that made animals get fat cheaply came to be promoted as foods for humans, but they had to direct

a<en[on away from the fact that they are very fa<ening.”

Ray Peat, PhD

“The "cholesterol" focus was just one of the marke[ng tools used by the oil industry. Unfortunately it is the one that has lasted the longest, even ager the unsaturated

oils were proven to cause heart disease as well as cancer. [Study at L.A. Veterans Hospital, 1971.] I use some of these oils for oil pain[ng, but I am careful to wash my hands thoroughly ager I touch them, because

they can be absorbed through the skin.”

Mary Enig, PhD

“Modern diets can contain as much as 30 percent of calories as PUFAs, but scien[fic research indicates that this amount is far too high. The best evidence indicates that our intake of PUFAs should not be much greater than 4 percent of the caloric total. Consump[on in this range is found in na[ve popula[ons in temperate and tropical regions whose intake of PUFAs comes from the

small amounts found in whole foods.”

Mary Enig, PhD

“Excess consump[on of polyunsaturated oils has been shown to contribute to a large number of disease condi[ons including increased cancer and heart

disease, immune system dysfunc[on, damage to the liver, reproduc[ve organs and lungs, diges[ve

disorders, depressed learning ability, impaired growth, and weight gain.”

Mary Enig, PhD

“One reason the PUFAs cause so many health problems is that they tend to become oxidized or rancid when subjected to heat, oxygen and moisture as in cooking and processing…These compounds are extremely

reac[ve chemically. They have been characterized as "marauders" in the body for they a<ack cell

membranes and red blood cells, causing damage in DNA/RNA strands that can trigger muta[ons in [ssue,

blood vessels and skin.”

Mary Enig, PhD

“Free radical damage to the skin causes wrinkles and premature aging, free radical damage to the [ssues and

organs sets the stage for tumors, and free radical damage in the blood vessels ini[ates the buildup of plaque. Is it any wonder that tests and studies have

repeatedly shown a high correla[on between cancer and heart disease with the consump[on of polyunsaturated oils? New evidence links exposure to free radicals with premature aging, with autoimmune diseases such as arthri[s and with Parkinson's disease, Lou Gehrig's

disease, Alzheimer's and cataracts.”

PUFA -‐ Science + Common Sense

•  I always say in Hompes Method Philosophy that when you put science and common sense together and they match up, you can’t really argue the toss.

PUFA -‐ Common Sense

In Nature, we would never have had the opportunity to consume these foods en mass all year round.

PUFA – Seasonable Availability

Seeds only develop on plants once per year, yet

we have access to unlimited PUFAs all year round now. Nuts only fall off trees once a year too.

PUFA – Nature

In order to produce a boUle of flax oil or

sunflower oil, enormous numbers of seeds are

required and would never have been easily

accessible in Nature.

-‐ 4-‐5kg sunflower seeds to make 1 litre oil?

PUFA – Availability of Oily Fish

Salmon -‐ one of the main oily fish that is rich in PUFAs -‐ only swim

upstream to spawn once per year. The only reason salmon is available in large quan33es all year round is

that it is farmed. Farmed salmon is one of the most

toxic foods on the planet according to studies carried out by the EPA.

PUFA – Green Vegetables

Green leafy vegetables such as spinach, etc., contain rela3vely large

amounts of PUFAs. When was the last 3me – if ever – that you saw these

vegetables growing in the wild (think spinach, kale, collard greens, cabbage, broccoli, cauliflower, Brussels sprouts)?

PUFA -‐ Flax Oil (Linseed)

•  As a “health” supplement, it’s called Flax Oil. As a wood protector, it’s called Linseed Oil and it’s used to protect cricket bats.

PUFA – Excess

•  The issue isn’t that we don’t need PUFAs because we do need them in small amounts. The issue is that we have been led to believe we need more, which has led to intake 10 3mes higher than is healthy. Can you imagine trying to eat ten 3mes more meat or fruit than you need?

PUFA -‐ Detoxifica0on

•  According to Dr. Peat, it takes four years to remove PUFA from cell membranes and replace them with saturated faUy acids.

PUFA -‐ Recommenda0ons

•  I recommend the following course of ac3ons to my clients:

–  Throw out all margarines and buUer subs3tutes. –  Throw out all golden boUles of vegetable oil, except high quality olive oil.

– Minimize your consump3on of nuts and seeds. –  Limit your intake of green vegetables to 3 servings per week (make sure they are well-‐cooked)

–  Focus on consuming high quality animal fats, coconut oil and small amounts of olive oil.

PUFA – Supplement Recommenda0ons

•  I only recommend using omega-‐3 and omega-‐6 supplements if symptoms truly suggest a deficiency, or if your clients have run specific faUy acid tes3ng to determine a deficiency.

Saturated Fats -‐ Sources

•  Free-‐range, grass fed meats •  Free-‐range, organic eggs •  Organic dairy produce (cow, goat, sheep) •  Coconut oil – either refined (tasteless) or unrefined (odour and taste remains) –  Coconut oil is great for use as a cooking oil

MUFA -‐ Sources

•  Olives •  High quality, organic cold-‐pressed olive oil •  Avocado eaten occasionally •  [MUFA = monounsaturated faUy acid]

Benefits of Taking an Oil Change

•  Improved diges3on •  Improved energy produc3on •  Improved nerve func3on •  Improved mood •  Improved skin •  Reduced inflamma3on and oxida3ve stress (therefore reduced disease risk)

PUFA Summary

•  Indoctrina3on has heavily influenced society’s fat and oil consump3on.

•  High cholesterol does not cause heart disease and ea3ng saturated fat/cholesterol do not elevate serum cholesterol.

•  Saturated fat and cholesterol serve many important func3ons in the body.

•  Polyunsaturated oils in excess are extremely dangerous and adversely affect metabolism in many ways.

Simple Summary

•  It’s the PUFAs that likely induce heart disease and cancer by increasing inflamma3on and oxida3ve stress.

•  Common sense and science both indicate that avoidance of these oils is important for health to be op3mized and disease risk to be minimized.

Concluding Remark

Because most of us have been consuming the toxic vegetable oils for many years or decades, we probably

need to minimise them on an ongoing basis. Remember, it takes up to four years to detoxify them

from the body.

Thank You

•  Thanks so much for taking the 3me to consume this double lesson on fats and oils. Let’s now look at the third macronutrient – carbohydrate.

HMPT L1 Less2 Part3b PUFA - s3-eu-west-1.amazonaws.com · –...

Documents

Transcript of HMPT L1 Less2 Part3b PUFA - s3-eu-west-1.amazonaws.com · –...