Henry & Shorty's Store Presents The Case of Butter vs. Margarine

Presented by: Noreen Lambert of Noreen's Kitchen.com

This class will help you understand the difference between butter and margarine. On the surface it may seem like a simple explaination. However, it may surprise to find out exactly how different they are and which one is actually better for you. We will also learn how to make butter from fresh cream as well as whipped cream, homemade sour cream and taste some wonderful homemade no churn ice cream made with only two or three ingredients! Agenda

1. Welcome

2. What is Margarine?

3. The Rise and Fall of Crisco

4. The Rise and Fall of Hydrogenated Oils and Trans Fats

4. Why Butter is Better

5. Benefits of Coconut Oil

6. Live Demonstration; How to make butter & whipped cream at home.

7. Sampling & Recipe Share; Homemade No Churn Ice Cream

9. Questions & Wrap-Up

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. What is Margarine?

Margarine has appeared on the world scene 1869 years, is designed as a cheap substitute for butter for the working class. Margarine, however has nothing to do with butter. Since the arable land of the man he used butter, which is a natural, nutritious and healthy foods. Margarine is something else entirely, a totally unnatural, harmful and inedible product that is in no way should be called food.

Margarine is produced from vegetable oils. High temperatures in the process of pressing oil destroys antioxidants in oils and production of free radicals that can cause severe damage in the cells and increase the risk of cancer. Then the brutal manner of chemically cured oil, hydrogenation or esterification process. These procedures are used hazardous chemicals whose remains have been found in the finished product on the shelves of our stores.

The big problem is that the hydrogenation and esterification cause the fat molecules are changed into forms which do not in natural fats and are completely unknown to our metabolism. In the process of hydrogenation of the oil deals with hydrogen, with the help of nickel as a catalyst. As a result of this process leads to the formation of trans fats which are proven to be very harmful for health. Industrial trans fats increase the risk for diabetes, cancer, cardiovascular disease and damage to the fetus. Except in margarine, there are also some types of retail bakery, biscuits, cakes, ice cream, chocolate and chips.

Esterification means that fat molecules break down and re-connected to the principle of coincidence with the help natriummetylata. It does not produce trans fats but fats that occur are completely different from natural fat and our bodies are unrecognizable. How fat involved in a number of important biochemical processes in the body, so this distortion, caused by various disorders of fat and lead to disease. For example, hardened palm oil (a common ingredient in margarines) may contribute to the creation of thrombosis (clots in the bloodstream).

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Such transition to a solid consistency oil rotten and so smelly that this lubricant (since margarine) has steam rinse. With the aid of caustic soda and chemicals for whitening this product bleaches that consumers would not see his ugly gray color. If the same vitamins and minerals remaining after curing oil, this last process of washing and bleaching them completely destroyed. It remains a faceless mass that eventually adds artificial flavor and color of butter.

Remains of the following hazardous chemicals can be found in the finished product margarine: ~ Petrol hexane extraction, to a certain amount of explosive, damages nerve ~ acetone, flammable substances, harmful to the brain and nerve ~ phosphoric acid, strong and dangerous acid ~ caustic soda ~ metal nickel as a catalyst for hydrogenation ~ methanol (created by the esterification natriummetylat) ~ bleaching agents ~ PHA polyaromatic hydrocarbons (one of the strongest carcinogens)

Some of these chemicals are used in the production process, a part is created as a result of chemical reactions in the production process. One part of the chemicals coming even from ships to transport raw materials, because in the same tanks transporting chemicals (eg various chemical solvents) and oil of which is made margarine. More and more scientific studies show a link between consumption of margarine and allergies, eczema, asthma, allergic nasal congestion and ulcerative colitis in children (1- 5).

As margarines contain too much omega-6 fats from vegetable oils, thus contributing to the imbalance between our intake of important events for groups of fatty acids, omega-3 and omega-6. The imbalance between these two fat bass is common due to heavy intake of omega-6 which is located in a large number of industrially processed foods and vegetable oils, while omega-3 found only in blue fish, meat animals that graze on natural chicken and eggs that are free to move and find their own food. This imbalance (excess omega-6) causes inflammation in the body and the cause of many diseases of modern man.

Margarine is a completely contrived product is full of dangerous chemicals brutally manipulated at the molecular level and contains fat by the human body. One colleague of mine recently made the experiment and left a biggish piece of margarine and butter the same piece so much out there in nature. Butter has gone very quickly, because food has become a different insects, ants, insects and many microorganisms that are found in nature. Margarine has remained untouched for months. No living creature is not so stupid to eat this lubricant except man.

Of course, manufacturers of margarine you none of this will not admit it in terms of millions of huge profits. Vegetable oils used for the manufacture of margarine bagatelno are cheap, so these products are really payments. In Sweden, even the teachers' Livsmedelsverket "(civil service for foodstuffs) ektra receive salaries from the margarine industry to promote this inedible grease as a super healthy product. Unfortunately, money rules the world and people, but will slowly and change it. Power is still in the hands of consumers because each individual decides where to invest their money. So buy the butter, margarine, avoid at all costs! Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m.

Sources:

1. Bolte G, et al. Margarine consumption, asthma, and allergy in young adults: results of the German National Health Survey 1998. Ann Epidemiol. 2005 Mar;15(3):207-13.

2. Woods RK, et al. Fatty acid levels and risk of asthma in young adults. Thorax. 2004 Feb;59(2):105- 10.

3. Bolte G, et al. Margarine consumption and allergy in children. Am J Respir Crit Care Med. 2001 Jan;163(1):277-9.

4. Trak-Fellermeier MA, et al. Food and fatty acid intake and atopic disease in adults. Eur Respir J. 2004 Apr;23(4):575-82.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. The Rise and Fall of Crisco In the Kitchen with Mother Linda http://www.motherlindas.com/crisco.htm

On April 25, 2001, Proctor and Gamble (P&G) put its product Crisco on the auction block, just ten years short of its 100th birthday. Crisco, initially made with hydrogenated cottonseed oil, is the quintessential imitation food, and the first to make its way into American kitchens. The story of Crisco begins innocently enough in pre-Civil-War America when candle maker William Proctor and his brother-in-law, soap-maker James Gamble, joined forces to compete with fourteen other soap and candle makers in Cincinnati, Ohio. P&G entered the shortening business out of necessity. In the 1890s, the meat packing monopoly controlled the price of lard and tallow needed to make candles and soap.1 P&G took steps to gain control of the cottonseed oil business from farm to factory. By 1905, they owned eight cottonseed mills in Mississippi. In 1907, with the help of German chemist E. C. Kayser, P&G developed the science of hydrogenation. By adding hydrogen atoms to the fatty acid chain, this revolutionary industrial process transformed liquid cottonseed oil into a solid that resembled lard.1 Not content with using hardened cottonseed oil for soaps, and mindful that electrification was forcing the candle business into decline, P&G looked for other markets for their new product. Since hydrogenated cottonseed oil resembled lard, why not sell it as a food? The new product was initially named Krispo, but trademark complications forced P&G to look for another name. They next try was Cryst which was abandoned when someone in management noted a religious connotation. Eventually they chose the near-acronym Crisco, which can be derived from CRYStalized Cottonseed Oil. Crisco was introduced to the public in 1911. It was an era when wives stayed home and cooked with plenty of butter and lard. The challenge for Crisco was to convince the stay-at-home housewife about the merits of this imitation food. P&G’s first ad campaign introduced the all-vegetable shortening as "a healthier alternative to cooking with animal fats. . . and more economical than butter." With one sentence, P&G had taken on its two closest competitors—lard and butter.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. P&G’s next step was a stroke of genius—they published and gave away a cookbook. The Story of Crisco2 looked like most other cookbooks of the era, but there was a difference. All of its 615 recipes, everything from lobster bisque to pound cake, contained—you guessed it—Crisco. ml-crisco The Story of Crisco is recognized as a classic in the subtle art of persuasion. Its language and contextual variety are "representative of the pre-WWI social milieu and reflect the urbanization, domestication, commercialization, education (or lack thereof) and simple sophistication of the times."3 Crisco is presented as healthier, more digestible, cleaner, more economical, more enlightened and more modern than lard. Women who use Crisco are portrayed as good wives and mothers, their houses are free of strong cooking odors and their children grow up with good characters (because, according to the tortured logic of P&G’s advertising department, Crisco is easier to digest). P&G also had the brilliant idea of presenting Crisco to the Jewish housewife as a kosher food, one that behaved like butter but could be used with meats. Because it made kosher cooking easier, Jews adopted Crisco and margarine—imitation lard and imitation butter—more quickly than other groups, with unforeseen consequences. I remember switching from lard to Crisco to make pie crust when I was a teenager. We always used lard from the farm, but sometime in the 1960s, Mom innocently brought home our first can of Crisco. We started to use it liberally. That was the overt addition to the diet. What we didn’t know was that Crisco and its cousins were being covertly added to countless food items. We also didn’t know that the partially hydrogenated oils in Crisco—the trans fatty acids—were bad for us. In fairness to P&G, they didn’t know this either, not at first. But when reports of problems began to appear—problems like increased heart disease, increased cancer, growth problems, learning disorders and infertility—P&G worked behind the scenes to cover them up.4 One scientist who worked for P&G, Dr. Fred Mattson, can be credited with presenting the US government’s inconclusive Lipid Research Clinics Trials to the public as proof that animal fats caused heart disease. He was also one of the baleful influences that persuaded the American Heart Association to preach the phony gospel of the Lipid Hypothesis. The truth about the dangers of trans fatty acids in foods like Crisco is finally emerging. Perhaps that is why P&G decided to put their flagship product up for sale. Today when somebody asks me about diet, I make the following recommendation: vigorously seek to eliminate two things—hydrogenated fats and high fructose corn syrup—and you will see noticeable

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. health improvements. Not all hydrogenated fats are made with cottonseed oil today; in fact, most are now made with soybean oil. But by eliminating just these two commodities—which is not as easy as it sounds—you will find that you have eliminated the majority of the "displacing foods of modern commerce" that Weston A. Price spoke about. Besides all the possible health risks of hydrogenation, I believe there is another compelling reason to avoid Crisco. Just before harvest, cottonseed plants are sprayed with strong defoliating chemicals to make the leaves fall off so that it is easier and cleaner to pick. Do your own research. Type the words "cotton + defoliation" into a web browser and see what you come up with. You will be as amazed as I was. Unfortunately, without the benefits of a lab, it would be hard to know how much harmful residue Crisco actually contains. However, I can provide some anecdotal evidence. A couple of years ago, a friend of mine who is an alternative health practitioner told me that she kept running into cases in which patients had very severe upset stomachs after eating chips. After a fair bit of investigation and inspiration, she found a common denominator was that they had all been fried in cottonseed oil. She herself had grown up in the South and knew about the practice of cotton defoliation. Since then, she has counseled her patients to avoid cottonseed oil and Crisco. For obvious reasons, this column on Crisco does not contain recipes.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. The Rise and Fall of Hydrogenated Oils and Trans Fat

by Richard Perlmutter, MS.

In November last year, the federal Food and Drug Administration (FDA) published a proposal to revoke the Generally Recognized As Safe (GRAS) status of partially hydrogenated oils (PHOs). These oils typically have a high level of trans fat.

A GRAS food ingredient may be used in almost any food without prior FDA approval. Based on past use and agreement among experts in the field, a GRAS ingredient is considered to not pose a hazard to health as typically used in food and beverages. If GRAS status is revoked, the FDA must authorize each intended use of the ingredient. Loss of GRAS status would effectively end the widespread use of PHOs in food.

America’s past embrace of PHOs was largely due to two completely unrelated events, forty-nine years apart.

The Jungle

In 1906 Upton Sinclair published his famous expose, The Jungle, of the dangerous and unsanitary conditions in Chicago’s meat packing plants. In one particularly gruesome scene, the author describes how a worker lost his footing, fell into a vat, and became part of a batch of Dunham’s Pure Leaf Lard.

Five years later Crisco shortening was introduced to the American public by the Procter & Gamble Company. Here was a clean, pure, white frying and baking fat made from vegetable oil (that was partially hydrogenated). It had no association with the meat packing industry.

The President’s Heart Attack

In 1955, during his third year as President, Dwight D. Eisenhower suffered a heart attack. Heart attack rates had been increasing; and the President’s heart attack brought intense focus to finding causes and cures.

Medical professionals and public health officials eventually decided that the consumption of cholesterol and saturated fat were largely to blame. Both are abundant in fat derived from meat and dairy sources. These pronouncements were a boon to the manufacturers of shortening and margarine, who saw their partially hydrogenated vegetable oil laden products become more and more popular.

Partial Hydrogenation

Most vegetable oils are liquid; and they have a tendency to become rancid. Partial hydrogenation decreases the amount of the types of fat in these oils that are most likely to become rancid. At the Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. same time it ‘hardens’ oils, giving them a semi-solid texture, which is advantageous in baking applications.

But the process is not benign. Typically thirty to forty percent of the oil is converted to a trans form. Almost all of it is unlike any molecules in food that the human body recognizes and is designed to utilize. How this fat is metabolized and how it affect health were questions without answers.

Two complimentary lines of research sought answers – one on a macro scale and the other on a micro scale.

Thanks to the number crunching power of computers, researchers could track the diet, markers of health (like cholesterol levels in the blood), and incidence of disease among tens of thousands of individuals thru their entire adult life.

Emerging from all of the data was a correlation between intake of PHOs, elevated LDL-cholesterol (the ‘bad’ kind), and heart disease. Researchers at Harvard University did much of this work.

Other researchers fed laboratory animals PHO-containing food and monitored their health. When they died, the animals were dissected to find changes in internal body structures.

One investigator, Professor Fred Kummerow of the University of Illinois, has been especially active in this line of investigation. His observations have helped to explain the outcomes noted by the Harvard researchers.

Dr. Kummerow found that trans fat in the blood stream promotes arterial calcification, especially in the coronary arteries. The trans fat also increases the tendency of blood to clot.

The FDA’s Slow Motion Response

In spite of the findings about their risk, the FDA continued to allow PHOs to retain their GRAS status. Even the National Institutes of Health, in 2002, recommended that the intake of trans fat be as low as possible.

But the FDA was not totally indifferent. In 1999 it proposed that trans fat be added to the Nutrition Facts panel on packaged foods. Eventually, in July 2003, this proposal was accepted. In the same year Denmark became the first of several European countries to ban PHOs from their food supply. Enforcement of the FDA’s 2003 trans fat rule began January 1, 2006.

With all of the media attention that accompanied the listing of trans fat, consumers began to avoid foods that contained them. Many, many food manufacturers reformulated their products to remove or greatly reduce trans fat content. At the same time restaurants and restaurant chains replaced their partially hydrogenated frying oils with trans fat free frying oils.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. These changes led to a dramatic reduction in how much trans fat is consumed. Back in the 1980 ′s, before most people were aware of the dangers of PHOs, adults typically consumed about 9 grams of trans fat a day. In 2003 it was about 4.6g, and in 2012 only 1g.

Suing the FDA

Because he was so concerned with their dangers, in 2009 Professor Kummerow petitioned the FDA to ban the use of PHOs in food. The FDA is required by law to respond to such a petition within 180 days. But it did not, and has not.

In August 2013 he actually sued the Agency. Specifically he is seeking judgment declaring that the FDA’s failure to ban PHOs, and its delay in issuing a final response to his 2009 petition, violates the Administrative Procedure Act and the Food, Drug and Cosmetic Act.

He is also seeking an order compelling the FDA to respond to his petition and to ban partially hydrogenated oils unless a complete administrative review finds new evidence for their safety.

Of course the FDA does not comment on current litigation, but it appears the Agency is now doing almost exactly what Professor Kummerow had petitioned for.

Richard Perlmutter is the owner of Abington Nutrition Services LLC which prepares nutrition labeling for products manufactured by food and beverage companies. He also takes an interest in seeing that government nutrition policy is in line with nutritional science.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Why Butter is Better Written by Sally Fallon and Mary G. Enig, PhD Weston A. Price Foundation

When the fabricated food folks and apologists for the corporate farm realized that they couldn't block America's growing interest in diet and nutrition, a movement that would ultimately put an end to America's biggest and most monopolistic industries, they infiltrated the movement and put a few sinister twists on information going out to the public. Item number one in the disinformation campaign was the assertion that naturally saturated fats from animal sources are the root cause of the current heart disease and cancer plague. Butter bore the brunt of the attack, and was accused of terrible crimes. The Diet Dictocrats told us that it was better to switch to polyunsaturated margarine and most Americans did. Butter all but disappeared from our tables, shunned as a miscreant. This would come as a surprise to many people around the globe who have valued butter for its life- sustaining properties for millennia. When Dr. Weston Price studied native diets in the 1930's he found that butter was a staple in the diets of many supremely healthy peoples.1 Isolated Swiss villagers placed a bowl of butter on their church altars, set a wick in it, and let it burn throughout the year as a sign of divinity in the butter. Arab groups also put a high value on butter, especially deep yellow-orange butter from livestock feeding on green grass in the spring and fall. American folk wisdom recognized that children raised on butter were robust and sturdy; but that children given skim milk during their growing years were pale and thin, with "pinched" faces.2 Does butter cause disease? On the contrary, butter protects us against many diseases.

Butter & Heart Disease Heart disease was rare in America at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose precipitously to become America's number one killer. During the same period butter consumption plummeted from eighteen pounds per person per year to four. It doesn't take a Ph.D. in statistics to conclude that butter is not a cause. Actually butter contains many nutrients that protect us from heart disease. First among these is vitamin A which is needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers. Butter is America's best and most easily absorbed source of vitamin A. Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents. Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant--containing more per gram than herring or wheat germ. Butter is also a good dietary source cholesterol. What?? Cholesterol an anti-oxidant?? Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals--usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.4

Butter & Cancer In the 1940's research indicated that increased fat intake caused cancer.5 The abandonment of butter accelerated; margarine--formerly a poor man's food-- was accepted by the well-to-do. But there was a small problem with the way this research was presented to the public. The popular press neglected to stress that fact that the "saturated" fats used in these experiments were not naturally saturated fats but partially hydrogenated or hardened fats--the kind found mostly in margarine but not in butter. Researchers stated--they may have even believed it--that there was no difference between naturally saturated fats in butter and artificially hardened fats in margarine and shortening. So butter was tarred with the black brush of the fabricated fats, and in such a way that the villains got passed off as heroes. Actually many of the saturated fats in butter have strong anti-cancer properties. Butter is rich in short and medium chain fatty acid chains that have strong anti-tumor effects.6 Butter also contains conjugated linoleic acid which gives excellent protection against cancer.7 Vitamin A and the anti-oxidants in butter--vitamin E, selenium and cholesterol--protect against cancer as well as heart disease.

Butter & the Immune System

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Vitamin A found in butter is essential to a healthy immune system; short and medium chain fatty acids also have immune system strengthening properties. But hydrogenated fats and an excess of long chain fatty acids found in polyunsaturated oils and many butter substitutes both have a deleterious effect on the immune system.8

Butter & Arthritis The Wulzen or "anti-stiffness" factor is a nutrient unique to butter. Dutch researcher Wulzen found that it protects against calcification of the joints--degenerative arthritis--as well as hardening of the arteries, cataracts and calcification of the pineal gland.9 Unfortunately this vital substance is destroyed during pasteurization. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Their symptoms are reversed when raw butterfat is added to the diet.

Butter & Osteoporosis Vitamins A and D in butter are essential to the proper absorption of calcium and hence necessary for strong bones and teeth. The plague of osteoporosis in milk-drinking western nations may be due to the fact that most people choose skim milk over whole, thinking it is good for them. Butter also has anti- cariogenic effects, that is, it protects against tooth decay.10 Butter & the Thyroid Gland

Butter is a good source of iodine, in highly absorbable form. Butter consumption prevents goiter in mountainous areas where seafood is not available. In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.11 Butter & Gastrointestinal Health

Butterfat contains glycospingolipids, a special category of fatty acids that protect against gastro- intestinal infection, especially in the very young and the elderly. For this reason, children who drink skim milk have diarrhea at rates three to five times greater than children who drink whole milk.12 Cholesterol in butterfat promotes health of the intestinal wall and protects against cancer of the colon.13 Short and medium chain fatty acids protect against pathogens and have strong anti-fungal effects.14 Butter thus has an important role to play in the treatment of candida overgrowth.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Butter & Weight Gain The notion that butter causes weight gain is a sad misconception. The short and medium chain fatty acids in butter are not stored in the adipose tissue, but are used for quick energy. Fat tissue in humans is composed mainly of longer chain fatty acids.15 These come from olive oil and polyunsaturated oils as well as from refined carbohydrates. Because butter is rich in nutrients, it confers a feeling of satisfaction when consumed. Can it be that consumption of margarine and other butter substitutes results in cravings and bingeing because these highly fabricated products don't give the body what it needs?.

Butter for Growth & Development Many factors in butter ensure optimal growth of children. Chief among them is vitamin A. Individuals who have been deprived of sufficient vitamin A during gestation tend to have narrow faces and skeletal structure, small palates and crowded teeth.16 Extreme vitamin A deprivation results in blindness, skeletal problems and other birth defects.17 Individuals receiving optimal vitamin A from the time of conception have broad handsome faces, strong straight teeth, and excellent bone structure. Vitamin A also plays an important role in the development of the sex characteristics. Calves fed butter substitutes sicken and die before reaching maturity.18 The X factor, discovered by Dr. Weston Price (and now believed to be vitamin K2), is also essential for optimum growth. It is only present in butterfat from cows on green pasture.19 Cholesterol found in butterfat plays an important role in the development of the brain and nervous system.20 Mother's milk is high in cholesterol and contains over 50 percent of its calories as butterfat. Low fat diets have been linked to failure to thrive in children21--yet low-fat diets are often recommended for youngsters! Children need the many factors in butter and other animal fats for optimal development.

Beyond Margarine It's no longer a secret that the margarine Americans have been spreading on their toast, and the hydrogenated fats they eat in commercial baked goods like cookies and crackers, is the chief culprit in our current plague of cancer and heart disease.22 But mainline nutrition writers continue to denigrate butter--recommending new fangled tub spreads instead.23 These may not contain hydrogenated fats but they are composed of highly processed rancid vegetable oils, soy protein isolate and a host of

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. additives. A glitzy cookbook called Butter Busters promotes butter buds, made from maltodextrin, a carbohydrate derived from corn, along with dozens of other highly processed so-called low-fat commercial products. Who benefits from the propaganda blitz against butter? The list is a long one and includes orthodox medicine, hospitals, the drug companies and food processors. But the chief beneficiary is the large corporate farm and the cartels that buy their products--chiefly cotton, corn and soy--America's three main crops, which are usually grown as monocultures on large farms, requiring extensive use of artificial fertilizers and pesticides. All three--soy, cotton and corn--can be used to make both margarine and the new designer spreads. In order to make these products acceptable to the up-scale consumer, food processors and agribusiness see to it that they are promoted as health foods. We are fools to believe them.

Butter & the Family Farm A nation that consumes butterfat, on the other hand, is a nation that sustains the family farm. If Americans were willing to pay a good price for high quality butter and cream, from cows raised on natural pasturage--every owner of a small- or medium-sized farm could derive financial benefits from owning a few Jersey or Guernsey cows. In order to give them green pasture, he would naturally need to rotate crops, leaving different sections of his farm for his cows to graze and at the same time giving the earth the benefit of a period of fallow--not to mention the benefit of high quality manure. Fields tended in this way produce very high quality vegetables and grains in subsequent seasons, without the addition of nitrogen fertilizers and with minimal use of pesticides. Chickens running around his barnyard, and feeding off bugs that gather under cowpaddies, would produce eggs with superb nutritional qualities--absolutely bursting with vitamin A and highly beneficial fatty acids. If you wish to reestablish America as a nation of prosperous farmers in the best Jeffersonian tradition, buy organic butter, cream, whole milk, whole yoghurt, and barn-free eggs. These bring good and fair profits to the yeoman producer without concentrating power in the hands of conglomerates. Ethnic groups that do not use butter obtain the same nutrients from things like insects, organ meats, fish eggs and the fat of marine animals, food items most of us find repulsive. For Americans--who do not eat bugs or blubber--butter is not just better, it is essential.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Notes Price, Weston, DDS Nutrition and Physical Degeneration, 1945, Price Pottenger Nutrition Foundation, Inc., La Mesa, California Representative of American folk traditions about butterfat is this passage from "Neighbor Rosicky", by American author Willa Cather: [The Rosickys] had been at one accord not to hurry through life, not to be always skimping and saving. They saw their neighbours buy more land and feed more stock than they did, without discontent. Once when the creamery agent came to the Rosickys to persuade them to sell him their cream, he told them how much the Fasslers, their nearest neighbours, had made on their cream last year. "Yes," said Mary, "and look at them Fassler children! Pale, pinched little things, they look like skimmed milk. I'd rather put some colour into my children's faces than put money into the bank." Cranton, EM, MD and JP Frackelton, MD, Journal of Holistic Medicine, Spring/Summer 1984 Nutrition Week Mar 22, 1991 21:12:2-3 Enig, Mary G, PhD, Nutrition Quarterly, 1993 Vol 17, No 4 Cohen, L A et al, J Natl Cancer Inst 1986 77:43 Belury, MA Nutrition Reviews, April 1995 53:(4) 83-89 Cohen, op cit American Journal of Physical Medicine, 1941, 133; Physiological Zoology, 1935 8:457 Kabara, J J, The Pharmacological Effects of Lipids, J J Kabara, ed, The American Oil Chemists Society, Champaign, IL 1978 pp 1-14 Jennings, IW Vitamins in Endocrine Metabolism, Charles C. Thomas Publisher, Springfield, Ill, pp 41- 57 Koopman, JS, et al American Journal of Public Health 1984 74(12):1371-1373 Addis, Paul, Food and Nutrition News, March/April 1990 62:2:7-10 Prasad, KN, Life Science, 1980, 27:1351-8; Gershon, Herman and Larry Shanks, Symposium on the Pharmacological Effect of Lipids, Jon J Kabara Ed, American Oil Chemists Society, Champaign, Illinois 1978 51-62 Levels of linoleic acid in adipose tissues reflect the amount of linoleic acid in the diet. Valero, et al Annals of Nutritional Metabolism, Nov/Dec 1990 34:6:323-327; Felton, CV et al, Lancet 1994 344:1195-96 Price, op cit Jennings, op cit Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. DeCava, Judith Journal of the National Academy of Research Biochemists, September 1988 1053- 1059 Price, op cit Alfin-Slater, R B and L Aftergood, "Lipids", Modern Nutrition in Health and Disease, Chapter 5, 6th ed, R S Goodhart and M E Shils, eds, Lea and Febiger, Philadelphia 1980, p 131 Smith, MM, MNS RD and F Lifshitz, MD Pediatrics, Mar 1994 93:3:438-443 Enig, op cit "Diet Roulette", The New York Times, May 20, 1994. About the Authors

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Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. 10 Benefits of Organic Coconut Oil Dr. Edward F. Group III, DC, ND, DACBN, DCBCN, DABFM

Although it is a 90% saturated fat, organic coconut oil contains medium-chain fatty acids (MCFAs) that can improve your health in many ways. One of the smartest choices of good fat you can add to your diet is organic virgin coconut oil. Yes, coconut oil.

First of all, organic coconut oil is very stable to cook with because it withstands high temperatures without heat damage. If you switch your cooking oil to organic coconut oil, you can start improving your health right away.

What’s more, you can easily digest the MCFAs in coconut oil. So, it’s a lot easier on your system than other oils. Plus, these hard-working fatty acids are immediately converted into energy rather than being stored in your body as fat. Overall, MCFAs help to boost your metabolism, which is a great help to any weight loss program.

Considered a functional food, organic coconut oil is now being recognized by the medical community as a powerful tool against immune system related diseases. Several studies have been done on its effectiveness in this area, and much research is currently underway concerning the incredible nutritional value of pure organic virgin coconut oil.

Organic coconut oil is highly nutritious and contains a superior disease fighting fatty acid called lauric acid. It is also rich in fiber, vitamins, and minerals.

The best kind to get is organic raw unprocessed extra virgin coconut oil. This will assure you that your product is unrefined, certified organic by USDA standards, and contains no added chemicals or genetically modified additives.

You’ll also know your organic coconut oil is made only from fresh coconuts and is a solid at room temperature. The Philippines is the world’s largest exporter of organic coconut oil.

10 Benefits of Organic Coconut Oil:

Keep You Healthy and Slim You can help boost and regulate your metabolism to keep your weight under control with this wonder oil. Support Your Immune System Organic coconut oil is jam-packed with lauric acid, the immune supporting nutrient. Promote Heart Health Packed full of healthy fats that are good for your heart, organic coconut oil is a great addition to your daily diet. Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Give You Instant Energy Organic coconut oil can help you feel less fatigued and require less sleep by stimulating your metabolism. It can also enhance athletic performance. Support Healthy Thyroid Function Organic coconut oil helps to stimulate the activity and proper functioning of this important gland which provides energy, supports the health of your skin and metabolism, and keeps your moods in balance. Help Keep Your Skin Youthful, Smooth & Healthy Looking Using organic virgin coconut oil as a lotion will help improve your skin, hair, and nails due to its moisturizing and smoothing effects that also promote elasticity. Increase Cell Regeneration When your metabolic rate increases, your cell regeneration speeds up, too. This means that your body will more quickly replace old cells with newer, healthier cells. Promote Anti-Viral, Anti-Fungal, and Anti-Bacterial Activity Teeming with lauric acid, organic coconut oil possesses abundant natural agents that may reduce fungus, bacteria and the viruses that cause influenza, herpes, and other illnesses. Improve Insulin Secretion This helps to better utilize glucose to balance insulin output which can help relieve the symptoms and reduce the health risks associated with diabetes. Protect Your Body from Disease Organic coconut oil may help protect your body from cell damaging free radicals.

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ANCEL KEYS is regarded as somewhat of a villian within the anti-trans fats movement.

For it was he who, in the late 1950s, proposed the theory and “proved” that saturated fats cause heart disease and later, that saturated fats raise cholesterol levels.

His theory, often referred to as the lipids theory or diet-heart theory, has become so widely accepted that most people today take for granted that it is absolutely true.

It led to widespread fear of saturated fats, to the point where the many health benefits of saturated fats get totally ignored and forgotten. To most people today, doctors, nutritionists and lay people alike, saturated fats are bad, bad, bad.

This, in turn, led to the widespread acceptance of trans fats in products like margarine, vegetable shortening and partially hydrogenated vegetable oils.

It is only in recent years that a growing number of scientists and health authorities realise that trans fats are the real culprits in causing heart disease, and that saturated fats are, at worst, slightly harmful or, at best, highly beneficial.

Ancel Keys has become so widely associated with the saturated fats and cholesterol theory that he earned the nickname, Monsieur Cholesterol.

Margarine and cholesterol

Little known about Ancel Keys is the fact that, as long ago as 1956, he had already speculated that trans fats might be harmful to health and be the cause of heart disease.

That makes him one of the earliest, if not the earliest, scientists to sound a warning against trans fats. And his early recommendation for preventing heart disease was to cut down the intake of vegetable oils and margarines.

However, he later discovered that vegetable oils, which are mainly unsaturated fats, tended to lower blood cholesterol levels, while saturated fats tended to raise cholesterol.

By then, it was decided that saturated fats, by raising cholesterol, caused heart disease. The recommendation to reduce margarine intake became forgotten.

Ancel Keys suspected a link between fats and cholesterol when he examined a Wisconsin dairy farmer who was referred to him by the University of Wisconsin medical school. He recalled: Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

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"He had big knobs on his and elbows and over his eyes, and when you opened them, it was just pure cholesterol inside. We checked this fellow's serum cholesterol level, and the first reading was 1,000. His brother, who came with him, had a reading of 600.

“The average level in the United States is about 220 or 230, so of course this was sky high. So we put them over in the laboratory, fed them there for a week, and bang! Their cholesterol levels dropped down to 500 and 300. Essentially we put them on a fat-free diet. Wasn't very tasty.

"Then we got thinking about the possibility of giving them some fat. We gave them some vegetable margarine and their cholesterol levels shot back up again.”

At the time, however, ideas about fats and cholesterol were new and not well understood. Ancel Keys at first did not even know that the fat in margarine was saturated fat. t was only some years later that he refined his theory and focused on saturated fats.

Contradictory statements

Thus, between 1953 and 1958, Ancel Keys made a number of inconsistent and contradictory statements about fats and their influence on health:

1953:

All fats raise serum cholesterol Nearly half of total fat comes from vegetable fats and oils No difference between animal and vegetable fats in effect on coronary heart disease; 1956:

Type of fat makes no difference Need to reduce margarine and shortening; 1957 - 1959:

All fats are comparable Saturated fats raise and polyunsaturated fats lower serum cholesterol Hydrogenated vegetable fats are the problem Animal fats are the problem Given the overall low level of knowledge and understanding at that time, Ancel Keys could not really be blamed for his inconsistencies.

Viewed more positively, it can even be said that he was quite open minded and had explored various possibilities. It was just unfortunate that the saturated fats theory got developed further while the idea that trans fats in hydrogenated oils might be the problem was not pursued.

BACK TO TOP Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

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Seven Countries Study

The most famous, and most often cited, work of Ancel Keys was the Seven Countries Study – a 20- year study of about 12,000 men between the ages of 40 and 59 from 16 communities in Italy, the Greek islands, Yugoslavia, the Netherlands, Finland, Japan and the United States.

The Seven Countries Study is said to “prove” that countries with the highest saturated fat consumption had the highest rates of heart disease.

Subsequent researchers had criticised this Seven Countries Study and pointed out serious flaws. But these criticisms were largely ignored and the theory that saturated fatss “cause” heart disease became widely accepted.

The Seven Countries in Ancel Keys study were said to have been chosen for their contrasting dietary patterns and the relative uniformity of their rural labouring populations.

However, a major criticism is that Ancel Keys had chosen to study only those countries where both saturated fats consumption and heart disease were high. He ignored other countries that ate similar diet but had low rates of heart disease.

The statistician Russell H. Smith had this to say about the Seven Countries Study:

“The dietary assessment methodology was highly inconsistent across cohorts and thoroughly suspect. In addition, careful examination of the death rates and associations between diet and death rates reveal a massive set of inconsistencies and contradictions. . . It is almost inconceivable that the Seven Countries study was performed with such scientific abandon. It is also dumbfounding how the NHLBI/AHA alliance ignored such sloppiness in their many "rave reviews" of the study. . .

In summary, the diet-CHD relationship reported for the Seven Countries study cannot be taken seriously by the objective and critical scientist."

– Diet, Blood Cholesterol and Coronary Heart Disease: A Critical Review of the Literature, Volume 2, November 1991

Not entirely to blame

It is not entirely fair to blame Ancel Keys for his lapses, since he lived and worked at a time when the general level of knowledge was low.

None of Ancel Keys' that “proved” saturated fats to be harmful took trans fats into account. In fact, none of the many subsequent researchers who came to similar conclusions took trans fats into account.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. The researchers were all studying people who ate both saturated fats and trans fats. They then blamed saturated fats for causing problems like heart disease when, in fact, trans fats were the actual cause.

It is only in more recent years that researchers – such as Mary Enig at Univrsity of Maryland and Walter Willet at the Harvard School of Public Health – considered saturated fats and trans fats separately and discovered that trans fats are the real culprits.

The real people to blame are today's doctors, scientists and health authorities. Desspite having access to more – and more updated – information, they continue to cling tightly to the incomplete and faulty theories of Ancel Keys that were formulated 50 years ago.

The mainstream view ancel keysOutside of the anti-trans fat / pro-saturated fat movement, therefore, Ancel Keys is very much regarded as one of the greatest scientists of modern times. In 1961, he made it to the cover of Time Magazine.

And, when Ancel Keys died on 20 November 2004, just two months short of his 101st birthday, The Times of London wrote:

Ancel Keys… had a profound effect on society’s attitude to food and exercise. He introduced many of the assumptions which we now take for granted…

Anyone with such accomplishments would be considered a truly great man. Except that in the case of Ancel Keys, his ideas might have been somewhat mistaken.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. The Inconvenient Truth About Canola Oil Posted in Foodprints, Health & Nutrition | The Inconvenient Truth About Canola Oil

According to the mainstream media, Canola oil is “heart healthy” and a good source of monounsaturated fats similar to olive oil. Unfortunately, much of what you hear in the mainstream media has been influenced by the heavy-handed marketing tactics of big food companies. Canola oil is cheap to produce, so they’ve spent a lot of money trying to convince you to think Canola is a “health oil” so that consumers, restaurants, institutions, etc. will buy it up as their main oil of choice. Here is the inconvenient truth about Canola oil. A Brief History of Canola Canola oil is made from the seeds of a plant called rape, which is in the turnip family. Since the Industrial Revolution, rapeseed oil has been an important component of lubricants for ships and steam engines, because unlike most oils, it sticks to wet metal.

During World War II the U.S. built a lot of ships, and so needed lots of rapeseed oil, but couldn’t get it from traditional suppliers in Europe and Asia. The Canadian rapeseed industry, which had been relatively small, exploded to fill the gap, and played an important role in the allied naval effort, becoming rich and powerful in the process. But rapeseed oil demand fell hard when the war was over, and so began an intensive program to breed a rapeseed edible to humans. Traditional rapeseed oil contains almost 60 percent monounsaturated fatty acids (compared to about 70 percent in olive oil). Unfortunately, about two- thirds of the monounsaturated fatty acids in rapeseed oil are erucic acid, a 22-carbon monounsaturated fatty acid that had been associated with Keshan’s disease, which causes fibrotic lesions on the heart. But, in 1978, the word “Canola” was invented to describe a new type of oilseed that was selectively bred from the original rapeseed to have significantly less erucic acid. This new oil was first developed in Canada, and the name Canola actually comes from the term, Canadian oil, low acid. In nature, there is actually no such thing as a “Canola plant” that produces “Canola oil.” The more interesting part of the history of Canola oil is how such an industrial oil became the most popular cooking oil used today… In collusion with the American Heart Association, numerous government agencies and departments of nutrition at major universities, the food oil industry had been promoting polyunsaturated oils as a heart- healthy alternative to “artery-clogging” saturated fats. But by the late 1970s, the cooking oil industry in North America realized it had a problem: It had become increasingly clear that consumption of industrial, polyunsaturated oils—particularly corn oil and soybean oil—was strongly associated with numerous inflammatory health problems, including heart disease and cancer. The industry was in a bind. It could not continue using large amounts of liquid polyunsaturated oils and make health claims about them in the face of mounting evidence of their dangers. Nor could manufacturers return to using traditional healthy saturated fats—butter, lard, tallow, palm oil and coconut oil—without causing an uproar. Besides, these fats cost far too much for the huge profit margins in the industry. Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. According to “The Great Con-ola,” the solution was to embrace the use of monounsaturated oils, such as olive oil. Studies had shown that olive oil has a “better” effect than polyunsaturated oils on cholesterol levels and other blood parameters. Besides, Ancel Keys and other promoters of the now- debunked lipid hypothesis had popularized the notion that the Mediterranean diet rich in olive oil protected against heart disease and ensured a long and healthy life. But, olives require special growing conditions that make it impossible for olive oil to be used widely, plus olive oil is costly, especially for commercial products like margarine, biscuits, salad dressings, etc. In the 1980s, Canola oil began to be marketed in the United States. For that to happen, it had to be granted GRAS (generally regarded as safe) status by the Food and Drug Administration. GRAS status is typically awarded to foods and herbal products that have been traditionally used, for hundreds or even thousands of years, without known adverse effects. Canola oil, however, was a new product without any track record. And it was developed from a banned product known to have toxic effects. So how did it obtain GRAS status? No one knows for sure, but it has been rumored that the Canadian government spent US$50 million to get it approved. Genetic Engineering and Canola While the original Canola was created through basic laboratory breeding and selection techniques, a major modification in 1995 introduced Canola that was genetically engineered to contain bacterial DNA to make it resistant to the toxic herbicide, Roundup.

Genetically modified crops are made in the lab from combining the DNA of two or more different species that cannot naturally reproduce together (like tuna and tomatoes). Such Franken-food could never occur in nature, even by random mutation. In fact, most Canola oil today comes from genetically engineered seed so far deviated from natural rapeseed that it can be patented. Today, about 82 percent of the world’s Canola crop is genetically engineered to resist Roundup. The Roundup-Ready Canola seed is patented by Monsanto, and farmers can be sued for saving the seed or for having “unauthorized” Canola plants on their fields. Since pollen drift is impossible to stop, it is almost impossible for organic Canola farmers to keep these patented contaminants out of their crops. It is also next to impossible for farmers (organic or otherwise) to combat the Superweeds that are evolving in response to constant, massive doses of Roundup. There are numerous concerns about genetically engineered (GM) crops that should make anyone cautious (at best) about their consumption. But the simple fact that Roundup-Ready Canola is doused repeatedly throughout the season with an extremely toxic herbicide that is known to harm both people and planet, is reason enough to stay far away from it. Bogus Health Claims for Canola It is true that Canola oil is high in monounsaturates, but Canola oil is anything but “healthy.” Canola oil typically ranges between 55-65% monounsaturated fat and between 28-35% polyunsaturated fat, with just a small amount of saturated fat. While we’ve been led to believe that high monounsaturated fat oils are good for us (which they are in the case of extra virgin olive oil or from unprocessed nuts or seeds), the fact is that Canola oil has more detriments than it does benefits. One of the biggest problems with highly processed, industrial oils such as corn oil, soybean oil and Canola oil, is that the polyunsaturated component of the oil is highly unstable under heat, light, and pressure, which heavily oxidize the polyunsaturates, increasing free radicals in your body.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. The end result of all of this refining and processing are oils that are highly inflammatory in your body when you ingest them, potentially contributing to heart disease, cancer, weight gain, and other degenerative diseases. Related: See The Skinny on Fat, Part 1 for more information on processed oils and disease. The reason that extra virgin olive oil is good for you is that it is usually cold pressed without the use of heat and solvents to aid extraction. Canola oil, on the other hand, is typically extracted and refined using high heat, pressure, and toxic petroleum solvents such as hexane, which is known to cause nerve damage in humans. Almost all Canola oil undergoes a process of caustic refining, degumming, bleaching, and deodorization, all using high heat and questionable chemicals. (If your food requires hexane, degumming solvents, bleaching and chemical deodorization, should you be eating it?) Even worse, all of the high-heat, high-pressure processing with solvents actually forces some of the omega-3 content of Canola oil to be transformed into trans fats! According to Dr. Mary Enig, Nutritional Biochemist, “Although the Canadian government lists the trans fat content of Canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans fat levels as high as 4.6 percent in commercial liquid Canola oil.” And this is the crap that they are marketing to you as a “heart-healthy” oil! Possibly the greatest danger of Canola oil is that even though it now has Generally Recognized as Safe (GRAS) status, no long-term studies on humans have ever been done. Animal studies on Low Erucic Acid Rapeseed oil were performed when the oil was first developed and have continued to the present. The results challenge not only the health claims made for Canola oil, but also the theoretical underpinnings of the lipid hypothesis. In 1996, Japanese scientists announced a study wherein a special Canola oil diet had actually killed laboratory animals. Reacting to this unpublished, but verified and startling information, a duplicate study was conducted by Canadian scientists, using piglets and a Canola oil-based milk-replacer diet. In this second study, published in Nutrition Research, 1997, the researchers verified that Canola oil somehow depleted the piglets of vitamin E to a dangerously low level. Any “food” substance that depletes vitamin E rapidly is extremely dangerous. Vitamin E is absolutely essential to human health. It is critically necessary in the body when processed fats are eaten because Vitamin E controls the lipid peroxidation that results in dangerous free-radical activity, which in turn causes lesions in your arteries and other problems. Canola oil now has been shown to be a very heavy abuser of Vitamin E, with the potential for rapidly depleting the body of this important vitamin. Research also shows that canola oil causes detrimental changes to blood platelets, and it shortens the life span in rats that are prone to stroke if it is the only oil in the diet. It also appears to impede growth which may explain why it is not allowed in infant formula. The Bottom Line The bottom line is that Canola is an inflammatory oil in your body that contains foreign, genetically engineered DNA, trans fats, and toxic chemical residues. It is also an environmental scourge and a threat to organic farming, and it should be avoided at all costs. The dangers of canola oil make its use unjustifiable. Healthier, traditional alternatives include: Extra virgin olive oil – for low temperature cooking or as a healthy salad dressing oil. Do not heat olive oil! Virgin coconut oil - great for all temperatures of cooking due to it’s high stability under heat. A great source of healthy saturated fats in the form of medium chain triglycerides (MCTs), one of which is Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m. Lauric Acid, which helps support the immune system and is lacking in most western diets. (where to find coconut oil online) Organic grass-fed butter or ghee - a great source of Conjugated Linoleic Acid (CLA), which has even been shown in studies to help prevent cancer, and help muscle building and fat burning. Ghee is better at high temperatures than even coconut oil. Lard, tallow and other animal fats from grass-fed, pasture-raised animals – also a source of CLA, Vitamin D, and saturated fats that help with hormone balance, brain function and vitamin absorption.

Henry & Shorty's Store 3809 Dr. Martin Luther King Boulevard New Bern, North Carolina 28562

Open 7 Days a Week! Monday-Saturday 9:00 a.m. to 6:00 p.m. Sunday 1:00 p.m. to 5:00 p.m.