Pursing a pro-biological lifestyle

Sourdough: The Conception July 18, 2016

Filed under: Biological Lifestyle — Krystyna @ 9:51 am

I remember visiting Paris, France when I was 13  – my first trip to Europe to visit my sister Gosia and her family in the Netherlands,  and anywhere in Europe was as close as Wisconsin Dells was to Chicago.  I was enamored with the city, the architecture, and the ambiance (not knowing the word back then).  I was a slightly overweight American teen,  already jumping from diet to diet.  I was off bread at that time.  I was also curiously observed that so many slender and pretty Parisian ladies were walking around with pastries in the morning, mainly with long baguettes.   Bread,  croissants, and other baked goods were abundant, I had to let go of the “diet.”  For a long time I  wondered why eating bread (ok not just bread, most other foods as well) in the U.S. made people overweight and unhealthy,  but many Parisians ate bread daily and seemed not to suffer those effects. Looking at the ingredients in most “American” bread, and having the feeling that 20-30 ingredients shouldn’t be in the ingredients list.    I know now that one of the main reasons was the age old fermentation process of sourdough bread and baked goods.

Having been raised Polish and Roman Catholic, it was hard to give up gluten when the issue came about.  Sure, the evidence was compelling- like Dr. Hyman’s article, to many scientific studies (i.e. that serological markers for gluten remaining in the body for 6 months after consuming gluten), entire health websites (i.e. greenmedinfo)  and other authorities like Dr. William Davis and his book Wheat Belly, Dr. David Perlmutter and his book Grain Brain. No grain left unturned,  in many cases it turned out that the so-called whole grain products were actually worse than the low grain due to the processed separation, making the glycemic index pretty high. Certain naturally occurring toxins like gliadin and lectins in whole grains can cause inflammation and even permeate the gut, causing a whole host of health problems.

But for crying out loud,  my grandparents and great-grandparents and ancestors in general were raised on and sustained with bread. Considering the raveges of wars and subsequent poor living conditions, malnutrition, and lack of hygiene, they were pretty healthy.  Evidence now shows that grain has been used by certain populations for over 10,000 years +.    Bread was equated with life, sanctity,  and everything Slavic/Polish (as is so in many other heritages and cultures). The Bible is teeming with examples, parables, and discussion about grain and bread.  From Weston A. Price’s Nutrition and Physical Degeneration, I remember the isolated Swiss valley with extremely healthy individuals that grew up and subsisted upon  traditionally prepared rye bread and dairy.  According to Dr. Price the Vatican Swiss guards were chosen from among these men for their fine figures and robust health.  All this information was constantly striking a major chord of dissonance for me.

With beginning thyroid symptoms and rising autoantibodies, symptoms of IBS ( painful digestion and moreso) after eating most wheat/ conventional flour based foods,  I was sure that the gluten free diet would work.  I wasn’t for using the usual gluten free substitutes,  since they were so high in the glycemic index and in many cases very artificial and/or processed (possibly more unhealthy than the gluten full versions). The flours I used were buckwheat, lentil (or other bean), millet,  coconut, almond, sometimes rice,  no corn ( due to the fact that so much corn is genetically modified with Bt toxin and already naturally seeping with lectins) and no soy (also due to the genetic modification factor).  But the baking results using these flours,  besides pies and crumbly cookies, were not too satisfactory.

Digging further and looking for more answers, the evidence seemed to point out that it’s not just the wheat, but that chemicals like glyphosphate ( Round up)  that were creating this problem. In addition the higher hybridization of dwarf strains of wheat that amplify the gluten content, as well as the adding of more gluten to commercial and processed breads were adding to the toxic mix.  With so many factors combined together,  the raw materials (grains but especially modern wheat)  and the modern processing of bread and baked goods are all leading to an epidemic of celiac disease, gluten intolerance in the last 40 years or so.

After more digging ( and discovering that I am a foodie at heart),  this article summed up the history of bread and baking in a decent nutshell – The rise and rise of sourdough bread.  After watching Catalyst – Gluten: A Gut Feeling I felt even better about my return to grains and bread.  Certain research also seemed promising.  One case study showed that pediatric patients with celiac disease could consume wheat based products that were thoroughly soured/fermented without adverse effects.  Another study demonstrated that fermented sourdough products can heal early stage intestinal damage and inflammation persons with celiac disease.

Encouraged, I started with the easiest no knead sourdough bread,  made mostly with spelt or rye flour.  Sorry, but after a few rounds, the results didn’t give the effect of the bread that I had eaten in Paris – the bread was too hard, not very palatable.

Giving up, as I was daunted by the whole idea of true sourdough,  I sought out local bakers and found a local bread ( from Iwanisk) that delivered to the local health food store. It was 100% rye (  a grain with a higher nutritional value than conventional wheat), different from any other bread that I had eaten in Poland or anywhere else.  Hearty, chewy, and most importantly unlike most other breads or baked goods bought ( I didn’t buy many artisan or sourdough breads in my student years), the bread hardened  but never got moldy.   Always delivered in its round boule form, always crunchy on the outside,  chewy on the inside, and very filling. The bread didn’t give the the symptoms previous baked goods did.

Unfortunately (or fortunately), for the past few weeks the bakery stopped delivering.  My family and I were distraut since healthful sandwiches ( great travel fare) and breakfasts were limited.  In my search I found this wonderful website with exacting details on how to prepare and even approach the idea of sourdough:  I was  enamoured with the author’s zest for all things sourdough and at ease since the instructions were systematic and explanatory – from the idea of using temperature as an ingredient,  to exact amounts and times.

My first bake was a flop – I used spelt flour (I though it was wheat, my bad), too quickly overheated the first rise by putting it atop the oven. It was a start, a poor one at best.  One hard loaf,  edible, better than most common bakery fare, but not delectable.

For my dad’s name day ( July 15th, Henry) I decided to make the best homemade present – a proper, well prepared sourdough bread.  In order to prevent lengthening this post more than needed, please refer you to the Perfect Loaf’s  beginner’s sourdough page for terminology and specifics. I used the country sourdough recipe with less levain with a few tweaks.  I did a 3 hour autolyse – mixing of just flour and water with no levain or salt to free sugars for the future fermentation, and to help build the dough in general.  I did the bulk fermentation with minimal folding,  since I mixed in some spelt flour in the mix ( now I  know I overhydrated the dough).  Shaping was a bit tricky,  but I added a bit of flour to  get it stiffer before the second proof.  An overnight stay after  the final proof  and into the oven at 5 am on Friday.  


The set of ingredients used first:

For the levain ( early Thursday afternoon)

Time: 5 hours

25 g mature starter

50 g white wheat flour

50 g spelt flour

80 g water at 29 C ( 84 F) – please note this was too much water still


At the 2 hour mark the autolyse was set,  which included:

900 g white wheat flour

100 g spelt flour

700 g water at 29 C (84 F) – note that I should’ve used less water here too – about 650 g would be better

These were mixed in a bowl and left to sit under a plate.   At the end of the 3 hour autolyse – 5 hour levain mark I mixed the levain with the autolyse. The final mixing also included 20 g of salt.

At that point I let it sit for about an hour to get a good rise out of it.  Then I just lightly folded the dough four corners of the earth ( north-south-east-west) style every half hour, until it about doubled.

Then I dusted the wooden board (work surface)  for the shaping phase – rolling the dough in circular fashion, preventing it from sticking to the board. I need to buy the proper scraper/bread-making knife, I used a thick sharp regular one but it was tricky – needs-must.

Then I finally shaped the dough into one piece and let it sit for over an hour.  After than I took a basket, lined it with linen dusted with rice flour and plopped the dough in, and it  was into the fridge for overnight.

The next morning at 4:30 I set the over for 250 C (the highest the over will go)  and placed the dutch ovens inside to heat up for about 20 minutes.  I took out the dough and started to shape ( good shaping video here). After I shaped I scored – or lightly cut the top of the bread to help release gases and makes it a unique loaf every time.   In went the two pre-breads into the oven at 250 C (about 480 F) for 20 minutes, then 10 minutes at 230 C (450 F) and then the breads were uncovered and finished off after another 30 minutes at 230 C.  The finished product were delivered to my dad, looking like this:


Chleb zakwas bake 2


Don’t judge too harshly please – the crust was a little thick and not the prettiest, the crumb  was a bit dense, but I mentioned that I deviated in a few ways.  I  hoping to make this a point in the learning curve. Tomorrow is a day off and I start again.  Wish me luck – Cheers and good health!













Dandelion May 3, 2014

Filed under: Biological Lifestyle,Books and Sources — Krystyna @ 7:28 pm

ImageDandelion is abundantly infesting my lawn (maybe yours, too).  This is no reason to dispair, since dandelion is and has been a prized medicinal plant throughout human history for its many healing properties of gastric complaints, spleen and liver issues, hepatitis, even anorexia.

There is no way  with my ecological and health sensibilities that I  would use herbicides like Roundup,  which are linked to  fatal kidney disease in many countries, one of the most toxic herbicides and pesticides,125x more toxic than the isolated glyphosate.  Glyphosate is bad enough with its endocine disruption effects, damaging the metabolism and respiration of our cells, but Round up has a surfactant named polyoxyethyleneamine which makes the glyphosate more penetrable to  our cells and DNA, causing much cellular damage and carcinogenic effects.  Polyethoxylated tallowamine (POEA),  an ingredient declared to be inactive previously, was shown to be more fatal to human embryonic, placental and umbilical cord cells than glyphosate, the  “active” ingredient.”  Enough of the bad stuff – this post is to commend one of the greatest weeds out there.


Dandelion’s Latin name Taraxacum officinales means „Official Remedy of Disorders,”  and it is a well deserved name.  High in  vitamins A, B, C, and D, and minerals like iron, potassium, and zinc, dandelion also has a stimulatory effect on the salivary glands, kidneys (dandelion leaves), and liver (mainly the root), has potent antioxidant and anticarcinogenic (provoking the production of antibodies) properties, works to thin the blood and lower blood sugar.  No wonder the Puritans and other European settlers brought over this „weed”  to the Americas.


Dandelions grow in many places, and are associated with many plants like sagebrish and blueberries.  Bees gather dandelion pollen for honey, birds and other small animals can feed off them,  as well as poltury and pigs.   The only problem is that they an be  a bit invasive,  with their strong taproots growing up to 10 feet deep,  but  the taproot can be used in so many ways – like tea.


As a digression, there was an episode of Dr. Quinn Medicine Woman where Dr. Quinn cured (and accurately diagnosed) her mother of hepatitis after the Boston doctors declared her incurable with daily infusions of dandelion root tea (yes I know it’s fiction,  but the writers  could’ve based the story on  some truth).

Dr. Quinn – wasn’t she the greatest? She was inspirational in so many ways.

The leaves and shoots can also be eaten ( blanching them makes them tastier,  less bitter).  Flowers  can be gathered for a delicious wine or an elixir for respiratory tract infections due to a substance called mucilage (which works as a wonderful cough expectorant).


 The procedure is quite easy, if not a bit of a workout.  The main work is  pulling the dandelion plant  with a maximally intact root (since intact taproots  will regrow, and as  much as I love dandelion,  no need for an infestation).  Using  a sturdy pitchfork or a  garden screwdriver  (I’m  not  sure if it’s actually called that, but it does the trick), the job can be done.

To get roots for dandelion tea or coffee, you  have to cut off the roots,  wash them in a bucket of water or the sink about 2-3 times (until they are maximally free of  mud/debris), lay them out to dry.  After  they  are decently dry,  cut them on a cutting board and set aside to further dry – depending on weather and conditions it can take about 1-2 weeks.  For tea, just store and add boiling water to infuse.  It’s good to mix a tablespoon of  dandelion root,  with a teaspoon of chamomile, linden flower, and mint.  Most aromatic herbal leaf or flower combinations work well.Image


For coffee,  the excess drying is not necessary.  Blend them in a food processor until they are coursely  ground, and them  either heat then in a cast iron pan or pot until they are evently  cinnamon brown (about 7-10 minutes, depending on heat),  or roast them on a sheet in the oven, 250 F (120 C) for about an hour and a half,  mixing them every 30 minutes.  The leaves can be dried alongside the roots, or frozen for later.


Image The  flowers can be gathered for wine,  or for a cough expectorant elixir,  which I can vouch for.    You need about  100-120 flower heads (it’s actually not that hard to gather on a lawn).  A quart  or liter glass jar will  be the incubator.  Take a few heads, pour a little brown sugar or  honey on    them  and  mash,  doing  half inch (1 cm) layers of  flowers, adding the sugar or honey,  and repeat   until the  jar takes in all the flowers.  Put in a cool dark  place for a few days  until all the juices let  out.  Drain the  elixir in a bottle and store.

After that I add some more honey (about 2 tablespoons), pour over with spirits,  and let the  flowers infuse their full potential into the spirits (ethylene alcohol – 90% is good 😉 ).  After about  2-3 weeks, the flowers will appear drained.  Store in  cool dark place as well.  Here’s to that – cheers and good health!


Butter Coffee April 27, 2014

Filed under: Biological Lifestyle,Recipes — Krystyna @ 2:31 pm

Coffee consumption is on the rise and this is not necessarily a bad thing.   Coffee  has a great deal of  health boosting properties – from its antioxidants chlorogenic acid and vitamin E, to to a high  magnesium, potassium, and niacin content.  Caffeine boosts neurotransmission by having caffeine block adenosine in the brain,  to improving  metabolism , fatty acid mobilization ( aka fat burning)  and even physical endurance are improved by caffeine consumption.   Regular coffee consumption has also been shown to decrease the risk of Type II Diabetes as well as the risk of Alzheimer’s disease quite  possibly due to the antioxidant content and increased insulin sensitivity caffeine produces.   Higher coffee concumption is even linked to  decreased risk of liver cirrhosis (liver death), suggesting a role of coffee in  detoxification.

The downside of this all – the coffee itself may be full of pesticides,  rancid,  or even worse  full of mycotoxins (fungal toxins).   Roasting decreases some of the risk, but having a source of  good quality preferably organic coffee is a good start.  Drinking real coffee, and not all the frappy sugary artificial coffee based drinks (or instant coffee, which is chocked  full of artificial ingredients and highest in acrylamide,  a known cancer causing substance).

Having such a wonderful drink,  how could it  be improved… by adding butter.   butter coffeeYes, you  heard me.  When I first read about this I was very hesitant – butter is great on toast, on boiled broccoli,  but in  coffee?   One needs to look no further for a butter lover – I  am  on the top ten list,  from my previous posts ( University of Cambridge’s rehabilitation of butter  as well as Dr. Aseem Malhorta’s defense of saturated fat, even the metanalysis done in California showing saturated fat does not contribute to heart disease) I  am adamant in restoring its place in our kitchen and digestive tract.   High in short chain fatty acids, vitamin K2, a high smoking point (clarified butter),  a high Conjugated Linoleic Acid content and full ofomega 3 fatty acids(in grass fed cow butter), not to mention the great flavor, so many benefits are available both healthwise and culinary.

So today, after whipping up a fresh batch of butter, and only having goat milk,  the decision to  put butter in the morning coffee was set.  To say the least, it was a great decision.

The procedure

The coffee (4 tablespoons) was freshly ground with a cardamon pod,  a  few  cloves,  and a pinch of grated nutmeg.  After boiling the coffee (3 tablespoons for 3 cups of water),  I  added 2  tablespoons of fresh  raw butter and  used the hand blender – gave it a whirl for about 30 seconds.  To my surprise, the butter formed a beautiful frothy cap on top.   So that’s it-  so easy, and a double punch of  health benefits.  No heart palpitations,  since it seems the caffeine would be more slowly absorbed due to the higher fat content.  There was also a greater feeling of fullness than after a regular cup of black or  even milked coffee.   This is going to be a morning staple.  Cheers and good health!

butter coffee 2





Cured cabbage October 22, 2013

Filed under: Biological Lifestyle — Krystyna @ 11:40 am

cabbageIt ‘s time for ripe cabbage picking, at least in the parts of the northern  hemisphere that experience four seasons. My family makes kiszona kapusta (Polish for pickled cabbage) in large pots a few times in the winter, while my Polish ancestors stored kapusta in large wooden barrels for the winter.  

The tradition to pickle finely sliced cabbage to make sauerkraut – German for „sour cabbage” –  reaches over  2,000 years ago, when the Chinese building the Great Wall of China ate a  bowl of pickled cabbage a day. Chinese tradition has long prescribed sauerkraut juice as a way to home for many ailments. The armies of Gengis-Khan most likely were the first to bring pots of sauerkraut over to Europe. The Roman army travelled with barrels of sauerkraut, using it to  prevent  intestinal infections among soldiers during long expeditions. The sulfur content of cabbage- which also imparts it’s specific smell – also has historic applications. The Romans applied cabbage or it’s juice externally. Later in the Middle Ages cabbage plasters were used for treating ailments ranging from sciatic pain to varicose veins.

Historically, periods of reduced consumption of fermented food usually correlated with greater morbidity among the population. Scurvy (vitamin C deficiency) killed many sailors in the 17 th and 18th century, especially during the longer voyages. At the end of the 18th century, Captain James Cook sailed around the world without losing a single man to scurvy thanks to the food supply on board the vessel, including sixty barrels of sauerkraut.

Recently experts in the field of health began to pay attention to the cabbage after a study published in the Journal of Agricultural and Food Chemistry in 2002. Finnish researchers found that in laboratory studies, a substance produced by fermented cabbage, isothiocyanates, helped prevent the development of cancer in animals.

Research at the University of New Mexico showed that women who emigrated to America from Poland had a tripled risk of breast cancer . Compared with women who ate 1.5 servings or less of fresh cabbage or sauerkraut per week during adolescence, ladies who consumed four or more servings were 72 % less likely to develop breast cancer as adult women . The researchers found that cabbage has anti- carcinogenic glucosinolates and the enzyme myrosinase. The researchers said that even for women who ingested small amounts of cabbage as teenagers, implementing cabbage in the diet in later years also has protective effects .

Another study conducted by the Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention also showed that women diagnosed with breast cancer who consumed more cruciferous vegetables – like brocolli, cauliflower, turnips, and cabbage – had better outcomes. The researchers noted the best results in the group that consumed the most vegetables. The study had breast cancer surivors of various stages consume cruciferous vegetables in the 36 months after diagnosis. The study reported a 62% reduced risk of death, 62 % reduced risk of death due to breast cancer, and a 35% reduced risk of breast cancer recurrence in the group which consumed the most cruciferous as compared to the group that ate the least.

Healthy intestines contain many beneficial bacteria that feed on the waste left over from our digestion, creating lactic acid. Without these beneficial bacteria, the human digestive system is susceptible to harmful parasites and yeasts.

Naturally fermented sauerkraut provides a high amount of beneficial live bacteria that help in the digestive process. Consuming a portion of probiotic sauerkraut can improve the bacterial flora of the gut, as well as the general functioning and immunity of the entire body. However, most commercially sold pickled cabbage has lost most of its beneficial bacteria during processing. To get the most benefit from sauerkraut, it’s better to buy it fresh, or to find out how to make it yourself.

Lacto-fermented sauerkraut also has increased vitamin C, B and K levels, is high in calcium and magnesium. It contains lutein and zeaxathin, two factors necessary for eye health .

Please note that cabbage is part of a group of fruits and vegetables that contain anti-nutritional properties, or goitrogens. This means that these products when eaten raw release inhibitors which slow thyroid function by inhibiting the body’s ability to use iodine andinhibiting the process by which iodine becomes thyroid hormones T3 and T4. Foods in this group include cruciferous vegetables such as broccoli, cauliflower, brussels sprouts, spinach, and kale.

Cooking eliminates this goitrogenic effect, pickling compensates for this effect to a lesser extent.  Another note of caution is to high blood pressure patients – since a cup of sauerkraut can provide over 1000 mg of sodium, which is over 60% of the daily salt intake for HBP patients. Too much sauerkraut can cause excessive growth of intestinal bacteria, which may lead to abdominal discomfort. People with pancreatic diseases and gastric ulcers should also be careful with sauerkraut consumption.

Nevertheless, the facts speak for themselves: cabbage, whether sour, lightly cooked or pickled, can be eaten in small quantities as a side dish for great health benefits. We can take note of Korean kimchi (made with napa cabbage) – Koreans can attest to the health benefits of kimchi not only because of their health and longevity, but also because 11 of the 13 chickens suffering from bird flu were cured after being given kimchi.



The diet summary March 18, 2013

Filed under: Biological Lifestyle — Krystyna @ 7:22 pm

stol obfiosci                              stol Busko

“Our robust ancestors did not eat “low-fat” caribou; we don’t need to eat “egg-white” omelets.”

This article pretty much sums up how we should approach the idea of diet (as a lifestyle) – as close as possible to nature, unrefined, unprocessed, not obsessive or orthorexic, and unbranded. 


So salt isn’t so bad for us? March 11, 2013

himalayan salt                            sol kamienna

Melissa Wenner Moyer’s article entitled “It’s Time to End the War on Salt”  was a huge eye-opener for me a few years back.  As an avid pro-healthy lifestyle, healthful food proponent,  I  had spent years,  probably most of my mature life avoiding salt intake like the plague.  I suffered from  poor  lower extremity circulation, developing cankles after  long days at school and work or during longer period sitting (i.e. during travel).  Not so anymore after adjusting my salt intake.

Moyer’s main premise is that most of us need salt, even more than the dietary recommendations (or restrictions).   According to a few studies, not enough salt in our diet can be dangerous, ranging from side effects like excacerbation of heart disease and cardiac death. 

The European Project on Genes in Hypertension (EPOGH) Investigators published a multi-national study in May 4, 2011 JAMA that clearly showed the correlation between low sodium intake and cardiovascular disease (CVD). There was an increase in systolic blood pressure with the higher salt intake, but not rise in diastolic blood pressure.  Bottom line, the  higher salt intake did not translate into a higher risk of hypertension of CVD. 

A previous cohort study done at Albert Einstein College in New York showed a correlation between lower sodium excretion, i.e. intake and myocardial infarction in hypetensive men. This study performed the most accurate measurement: the 24-hour sodium excretion test.   The Second National Health and Nutritional Examination Survey confirmed the association between higher cardiovascular mortality and low sodium intake.  The Rotterdam Study did not find conclusive evidence to a correlation or association between sodium intake and CVD and mortality.  Another study showed that a low sodium diet in congestive heart failure,  had huge increases in aldosterone (which raises blood pressure) and plasma renin activity (which also raises blood pressure) and had poorer outcomes than the normal intake sodium group.   Not to say this is the mechanism in healthy individuals,  but these studies may be the beginning of the salt restrictive reversal. 

A Finnish study performed the 24-hour sodium excretion test concluded a higher risk between high sodium intake and cardiovascular events in males.  A study at McMaster University, which also conducted the 24-hour sodium excretion test in patients with diabetes and cardiovascular diseases found that the risk of cardiovascular sequelae are receiving low sodium (less than 3 g / day), and a high sodium (more than 7 g / day). Many studies follow these results as well. 

What’s the conclusion? Yes, we should limit our salt intake, but not to 2.3 g/day as recommeneded previously, but to 6 g/day.  First of all limit your intake of processed foods,  since thats the biggest culprit when it comes to high sodium intake.  It’s better to use unrefined salts, such as sea salt (equivalent in sodium to table salt,  but less processed, containing magnesium, calcium halides and sulfates ), Himalayan salt (which contains over 80 minerals and elements), rock salts (some versions are iodized),  since they contain higher amount of elements and trace minerals and – to add a personal note –  taste better, so we can use less of them,  thus getting less sodium overall.

Common table salt, the most commonly used and put in processed food, is 97-99% sodium chloride, has been processed with anticaking agents like sodium aluminosilicate or magnesium carbonate. On the material safety data sheet for sodium aluminosilicate the following is written: „Hazardous in case of skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation. Severe over-exposure can result in death.” 

Magnesium carbonate doesn’t fare better, as it is described as possibly  „ toxic to cardiovascular system. Repeated or prolonged exposure to the substance can produce target organs damage.”  It is also toxic if inhaled. These are two of the long list of anti-caking agents (many which contain aluminum, which is linked with neurotoxicity in infantsAlzhiemer’s disease  and possibly breast cancer ) that can be found in common table salt. The addition of iodine is the only redeeming quality of the salt.

There is a possibility that many table salts contain fluoride, which is linked to  so many bone and joint problems,  starting even in young people and childrenosteosarcoma in young boys, neurological problems, and thyroid problems that it will soon have a post of it’s own.




Almost everywhere, we hear about the need to reduce high cholesterol, which is harmful and contributes to coronary heart disease, heart attacks and other cardiovascular diseases. It’s just that over the last decades, the public is consuming smaller and smaller amounts of saturated fats, which are found in butter, eggs, meat and fat, and coconut and palm fats, turning to unsaturated fats, or vegetable rich in omega-6 such as sunflower, corn, soy, canola, and rapeseed oil. Despite these changes, the public did not become more heart healthy. In addition, mamy of thevegetable fats are subjected to a chemical changes, which harden the fats to form trans fats or partially hydrogenated fats. This process causes the fats to be less prone to spoiling, but the effects are very harmful to our health.

Recently many scientists show that the level of cholesterol in the blood is not a reliable measure of risk for cardiovascular disease -inflammation in the vessels is the main culprit. This is mainly from vegetable fats, especially those further modified to trans fats. An Australian study from 1966 to 1973 showed that the group of men who have taken more vegetable fats obtained lowering cholesterol, but morbidity and mortality from myocardial infarction was much higher than the control group that consumed approximately 15% saturated fat.

A group of researchers reanalyzed the results and concluded that taking a large amount of vegetable fats rich in omega-6 causes a dramatic increase in not only heart disease but also many other diseases and conditions such as harmful metabolic syndrome due to elevated levels of inflammation in the body.

Analyzing of the real risk of saturated fat 

In a meta-analysis undertaken in California, covering 347, 747 people, saturated fat has been shown to have no relation to vascular diseases such as stroke or heart disease.

Hazards of vegetable fats rich in omega-6 fatty acids

98-year-old Fred Kummerow with over 60 years of research experience, states that that cholesterol is not harmful unless it is changed by omega-6 vegetable acids oxidized LDL particles (commonly known as “bad cholesterol”) and another fatty molecules called sphingomyelin, which in turned changed their electric and biochemical properites to attract calcium, resulting in increased plaque formation gradually developing into generalized atherosclerosis. Trans fats contribute most to these changes, says Kummerow. Those plaques cause blood clotting factors to accumulate while trans fats and cigarette smoke inhibit the production of prostacyclin to maintain healthy blood circulation. Fred Kummerow is the author of “Cholesterol Won’t Kill You, But Trans Fats Could.” 


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