Thought for the day: When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one that has opened for us. -— Jesse
Dietary fat is not your enemy. In fact, Americans are starving their bodies of the right kind of fats…a deficiency that is contributing not only to obesity, but also to the rise of such conditions as cancer, diabetes, arthritis, heart disease and other degenerative illness.
Since the beginning of the century, dramatic changes in food consumption in the U.S. have taken place. Fruits, grains and vegetables have been replaced by processed, nutritionally deficient, fatty foods and refined sugar. In 1909, the average person in the U.S. consumed about 125 grams of fat per day. Today, average consumption is closer to 175 grams, an increase of some 40 percent, or about 50 pounds extra per year.
But the real problem is that we’re eating less of the right kinds of fat and much more of the wrong ones. Of the total increase in the consumption of fats and oils, shortening, margarine, refined salad oil and cooking oils account for 50 percent. Meanwhile, essential fatty acids – or “good fats” – have been purposely processed out of most foods due to their volatility in order to extend products’ shelf life. While this process may be profitable for manufacturers, it is downright hazardous to consumers.
Flaxseed oil provides the ideal solution because of its high content of omega-3 and omega-6 essential fatty acids. Not only are flaxseeds richer in Omega 3’s than fish oil, but they pack more fiber ounce for ounce than oat bran. But how your body responds to the essential fatty acids is what’s truly remarkable.
Numerous scientists have already made significant discoveries about the role of flaxseed oil in the diet, including the following:
1. In Germany, Dr. Johanna Budwig treated seriously ill cancer patients with flaxseed oil and low-fat cottage cheese. Over a period of approximately three months, tumors gradually receded. Symptoms of cancer, liver dysfunction, anemia and diabetes were completely alleviated.
2. In Great Britain, Dr. Sinclair conducted specific research and determined that even a relative deficiency of the essential fatty acids plays an important part in the causes of arteriosclerosis, coronary thrombosis, multiple sclerosis, diabetes mellitus, hypertension and certain forms of malignant diseases.
3. In Canada, Dr. Horrobin found that alcohol does its damage to the fetus and to the liver by interfering with normal essential fatty acids metabolism.
4. A research project in Australia used low concentrations of flaxseed oil to
successfully combat strep infection in hospitals.
5. In 1982, Dr. J.R. Vane shared the Nobel Prize for Medicine for his work proving how the metabolism of Omega-3 fatty acids helped prevent heart problems.
6. In the U.S., Dr. Donald Rudin found that Omega-3 fatty acid deficiency is the basic cause of major mental illness, because fatty acids provide the substrate upon which niacin and other B vitamins act to form the prostaglandin-3 series tissue hormones (special mission fatty acids) which regulate neuro-circuits through the whole body.
7. Again, in the U.S., Dr. Patricia Johnston found that a diet containing 10 percent flaxseed oil could drastically change the prostaglandin content of serum and the fatty acid context of human breast milk by a factor of ten, within five days.
In addition to the above, the Food and Drug Administration (FDA) has entered into a three-year, $2 million contract with the National Cancer Institute to study the effect of flaxseed on fat and cholesterol metabolism, bone mineralization, and in the immune system. This research alone will make flaxseed one of the most intensively-studied nutrients used in any food product.
Some call it one of the most powerful plant foods on the planet. There’s some evidence it can help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries: flaxseed.
Flaxseed was cultivated in Babylon as early as 3000 BC, according to the Flax Council of Canada. By the 8th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. Fast-forward 13 centuries, and some experts would say we have preliminary research to back up what Charlemagne suspected all those years ago.
Now, more than ever, flaxseed is a nutrient whose time has come.
All aboard… Next stop, LA.
Jesse L.S.C.T.
