Are High Smoke Point Oils Good for Health?

by Mila McManus, MD

Many chefs will attribute a high smoke point as culinary benefits but is it possible that we should consider if it is healthy?

The most popular culinary chefs on your cooking channel are likely proponents of cooking in plant oil {vegetable or seed oil], such as olive, avocado, peanut, grapeseed, sesame, or canola oil. Most hot preparation recipes call for one of these. Many chefs will attribute a high smoke point and light flavor as culinary benefits to using them. But is it healthy?

Industrially Manufactured -What is a high smoke point oil? High smoke point oils are produced by manufacturers using industrial refinement processes such as bleaching, filtering, and high-temperature heating. The refinement process serves to extract and eliminate the extraneous compounds that burn, or smoke, at a certain point. This also makes the oil shelf-life longer[1]. This industrial refinement applies to most of the oils labeled “high smoke point” including avocado, canola, cottonseed, grapeseed, olive, peanut, safflower, soybean, and sunflower oils. Refinement increases manufacturers’ profitability while making them more pro-oxidative, pro-inflammatory, toxic, and nutrient deficient[2].

Damaged and Adulterated – Cooks are focused on taste – not necessarily on what is in the best interest of your body. Light, heat, water, and air are enemies of cooking oils. For this reason, it doesn’t make health-sense to cook with them. Whether cooking with high temperatures for short duration [think searing a roast in a pan at 375-400°], or lower temperatures for a longer duration [think roasting vegetables for 30 minutes at 350° or higher], heat will breakdown and destroy these cooking oils. They are not structurally secure chemical formulas. There is considerable speculation that, much like olive oil and grapeseed oils, avocado oil is also being refined, tainted, and blended with cheaper seed oils. At this point, it’s difficult to discern a clean, unadulterated oil from a damaged one on the grocery store shelf. Carefully selected unrefined olive and avocado oils are healthy choices for cold preparations which allow you to reap the natural, unadulterated benefits of these mostly mono-unsaturated fats.

Toxic to Cells – Research is revealing how toxic these oils are to your mitochondria, the organelles found in every cell in your body necessary to produce energy and keep the cell alive and functioning[3]. Research suggests refined vegetable/seed oils [i.e. avocado, canola, cottonseed, grapeseed, olive, peanut, safflower, soybean, and sunflower] are implicated in the rise of lifestyle diseases of today, including cancer, cardiovascular disease, diabetes, and obesity. These oils are found in all processed foods, fast food, and most restaurant food[4]. They are on the oil aisle touted as high smoke point options.

Omega 3:6 Ratios – Vegetable/seed oils are also extremely high in omega-6 fats, even when fresh from the source. While we need omega-6 fats, they are very easy to get from our diet. Most people eating the standard American diet, which is highly processed, consume five times more omega-6 fats than omega-3 fats, creating excess oxidation, inflammation, and toxicity. One good example of a common health outcome of eating too many Omega-6 fats is excess LDL cholesterol and a high total cholesterol. Lowering omega -6 fats in the diet and increasing Omega-3 fats contribute important antioxidant, anti-inflammatory benefits for the whole body and can lower LDL cholesterol and improve total cholesterol. But omega-3 fats are much more difficult to get through the diet. Getting the proper balance of Omega-3 to omega-6 oils requires action from both aspects: reduction of vegetable/seed oils high in omega-6 fats and increases in quality sources of omega-3 fats such as wild anchovies, mackerel, herring, and cod liver oil, as well as grass-fed beef, pasture raised eggs, walnuts, and appropriate supplementation[5].

Carcinogenic Potential – The smoke point of an oil, also known as the burn point, is where the oil breaks down and releases free radicals and a substance called acrolein, the chemical taste and smell of burnt oil. Acrylamide is the common substance released from burnt plant foods such as potatoes, found to be cancer causing in mice[6]. Extremely high heat cooking will most likely result in oxidation and release of toxic acrylamides from the food being cooked. So whether it’s from the oil, or the food being cooked, the natural structure of both the oil and the food [meat, veggie, egg, etc.] are also being de-natured, reducing its nutrient value and increasing its toxicity. It’s best to minimize high heat cooking.

Solutions – Use saturated fats for medium high, medium, and low heat stovetop, roasting, and baking. Saturated fats, which are solid, not liquid, at room temperature, are structurally double bonded chemical formulas. That is what gives them their solid nature. They tolerate light, heat, and air much better than the oils already mentioned above. Our earlier ancestors left butter on the counter all the time. They are also generally lower in Omega 6 content, and higher in Omega 3, less easily oxidized, and less inflammatory or pro-oxidative. They are good for brain and heart health and promote absorption of important fat soluble vitamins like A, D, E, and K which promote healthy bones, skin, and vision, just to name a few. They tolerate heat better for longer periods of time, offer better nutrition, and are not industrially refined in the first place. Start with an undamaged oil the way it is found in nature such as ghee, butter, beef tallow, pork or chicken fat, and coconut oil. Ideally, animal fats should come from animals that ate their natural diet grazing and foraging, and should be organic whenever possible. All animal fats have a smoke point equal to or higher than avocado or olive oil. The French are well known for cooking in duck fat. The flavor is delightful.

Cook wisely. Be Well.

[1] https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter#toc-chart-smoke-point-index

[2] Knobbe, Chris A. (May 14, 2023). The Ancestral Diet Revolution. Ancestral Health Foundation.

[3] Rogers, Kara. (January 9, 2024) Science & Tech: Mitochondrion. Encyclopedia Britannica. https://www.britannica.com.

[4] Knobbe, Chris A. (May 14, 2023). The Ancestral Diet Revolution. Ancestral Health Foundation.

[5] https://www.healthline.com/nutrition/12-omega-3-rich-foods. Updated October 6, 2023. Accessed 1/18/2024.

[6] https://www.cancer.net/blog/2023-01/can-eating-grilled-or-charred-foods-cause-cancer

By Admin|2024-02-07T10:45:10-05:00February 7th, 2024|Articles, General|

15 minutes a day of whole-body vibration three times a week may aid weight loss, burn fat, enhance blood flow, build strength and more.

Sessions can be as little as a few minutes, with benefits really taking effect with at least a 10-minute session. Vibration therapy may aid weight loss, burn fat, improve flexibility, enhance blood flow, reduce muscle soreness after exercise, build strength and decrease the stress hormone cortisol.¹

Other Benefits

Improves Circulation
Improves Bone Density
Enhances Lymphatic Flow and Drainage
Improves General Fitness
Combats Cellulite

While you’re enjoying it, check in on social media to show everyone how cool it is!

Vibration therapy is offered in our Longevity Room, along with red light therapy and infrared sauna.

Learn more here!

Ref: https://www.mayoclinic.org/healthy-lifestyle/fitness/expert-answers/whole-body-vibration/faq-20057958

By Admin|2024-05-08T22:44:03-05:00January 31st, 2024|Articles, General|

by Mila McManus MD

Allulose is a new type of sweetener additive...(that) causes a host of digestive issues including bloating, distension, nausea, and diarrhea.

Allulose is a newer type of sweetener additive growing in popularity and showing up in products on grocery store shelves. It is very sweet and does not have an aftertaste, making it very appealing to the food industry. The weight loss and health industries are also interested because allulose is not metabolized as a food substance and bypasses normal digestive processes, suggesting that it may benefit blood sugar levels.

Allulose is sourced from raisins, figs, molasses, and jackfruit where it exists in very small amounts. Those very small amounts are extracted and replicated in the laboratory, and then used in very large amounts in one serving of food. What is safe and small in natural sources is unsafe in lab produced sources and quantities. The very sweet taste of allulose is the result of man engineering it in the lab.

So far, studies are showing allulose causes a host of digestive issues including bloating, distension, nausea, and diarrhea. Alterations in the microbiome of the gut have also been observed as well as alterations in mRNA expression. These results are very concerning if we hope to have healthy gut-brain pathways, digestion, and proper genetic expression, all essential to good health.

The FDA requires that allulose be named in the ingredient list, but not reflected on the Nutrition Label as a form of “sugar”. It is appearing in convenience and processed foods, such as electrolyte powders [Liquid IV recently added it to their sugar free option], protein bars, fat bombs, cookies, and shakes, touted as a healthy alternative to sugar.

Historically, stevia remains the safest non-sugar herbal sweetener. Erythritol and monk fruit have continued to be considered safe and without harmful effects. In very small amounts, cane sugar, maple syrup, and honey are safe, natural choices. Fresh fruit is designed to be a delightful, sweet finish to a meal. Ideally, we want to keep our sweet tastebuds tamed and quiet, rather than overstimulated. We find processed foods, such as allulose, and the foods in which it’s being put, will overstimulate the sweet tastebuds. This makes it difficult to manage sugar cravings and overconsumption. Additionally, maintaining optimal gut function is critical for good health, and allulose may work against that effort.

Taken together, there are many reasons to be concerned about consuming allulose. Until more is known, and based on what we know so far, we do not recommend allulose as a safe choice.

References:

www.functionalnutritionalliance.com

Personal interview with Mira Dessey, The Ingredient Guru, and author of The Pantry Principle (2013).

By Admin|2023-12-07T08:18:47-05:00December 7th, 2023|Articles, General|

by Mila McManus, MD

The best time of day for exercise is the time of day you will do it. The best exercise is the one you will do.

It seems to be the norm now to argue over many topics as though there are only two solutions, a right way and a wrong way. But in reality, the answer is not dichotomous. Rather, there are gray areas in between, a number of good options available, and most often the need for individuals to choose what works best for them. Much like we say there is not one diet that is right for all people, the same is true with exercise. The best time of day for exercise is the time of day you will do it. The best exercise is the one you will do.

AM Prose: Some research suggests that exercising in the morning in a fasted state may be most helpful in weight control and training adaptations. It can also be logistically suitable for early risers. Those who train in the morning tend to have better training adherence and expend more energy overall throughout the day. Morning exercise is associated with better weight control, and better skeletal muscle adaptations over time compared to exercise performed later in the day, according to Dr. Normand Boulé from the University of Alberta[1].

PM Prose: Alternatively, Dr. Jenna Gillen from the University of Toronto[2], who has debated Boulé, points out that mild to moderate intensity exercising done soon after meals typically results in lower glucose spikes after meals in people with diabetes. Her argument is supported by at least one recent meta-analysis where post-meal walking was best for improving blood sugar in those with prediabetes and type 2 diabetes. The Look AHEAD Trial of over 2400 adults with type 2 diabetes found that some of the participants, after a year of making afternoon exercise part of their lifestyle, experienced a complete remission of diabetes. And for night owls, afternoon or evening exercise may just be more practical.

AM/PM Prose: It may be beneficial for some people to split exercise into two timeframes. Exercising some in the morning and some later in the day or early evening can offer several benefits. Exercise following the largest meals of the day aids in balancing blood sugar throughout the day. For those who sit for long periods, exercising twice a day helps to reduce stiffness and increase flexibility, increase focus and alertness, and reduces overall anxiety and stress levels.

Exercise is essential for physical and mental health. It is highly protective against disease and aging. It even helps prevent cancer and recurrence of cancer! Pick your form of exercise, pick your time, and get it done. Studies show that even as little as 5 minutes is helpful!

[1] Boulé, Normand G.; Rees, Jordan L.. Interaction of exercise and meal timing on blood glucose concentrations. Current Opinion in Clinical Nutrition and Metabolic Care 26(4):p 353-357, July 2023. | DOI: 10.1097/MCO.0000000000000936

[1]Jenna B. Gillen, Stephanie Estafanos, and Alexa Govette. 2021. Exercise-nutrient interactions for improved postprandial glycemic control and insulin sensitivity. Applied Physiology, Nutrition, and Metabolism. 46(8): 856-865. https://doi.org/10.1139/apnm-2021-0168

By Admin|2023-10-28T09:52:27-05:00November 7th, 2023|Articles, General|

Free Highway to Health e-book

Please submit the following form to receive your download file fo the 2nd edition Highway to Health e-book.

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By Admin|2024-07-25T16:25:14-05:00October 27th, 2023|Articles, General|

by Mila McManus, MD

if you have unexplained illness, or have chronic illness and aren’t improving with treatment, consider having your implants removed.

Breast augmentation is a popular plastic surgery in the United States. Interestingly, in 2021, amidst the COVID lockdowns, there was a 44% increase in breast implants from the year before! Simultaneously, there was also a 32% increase in women having their implants replaced, and a 47% increase in women having their implants removed. [i]

While silicone and saline breast implantation is generally regarded as low complication risk, more women are expressing concerns in social media and with their doctors about a broad range of symptoms that are very real. More than 100 symptoms have been associated with breast implants, the most common in the constellation being chronic fatigue, brain fog, anxiety or depression, chest and breast pain, hair loss, headaches, chills, photosensitivity, rash, chronic joint and muscle pain, gastrointestinal issues, dry mouth and eyes, and weight changes.[ii] Because these symptoms are associated with other conditions, it’s important to carefully rule out causes unrelated to the breast implants.

Breast implant illness [BII], can best be described as an inflammatory response to a foreign substance in the body. There are some rare cancers associated with the implants and they can and do rupture or leak, which also adds to illness. Many women testify to the significant decline in health after receiving breast implants, and restored health following breast implant removal. The scientific community continues to conduct studies to gain further insight into these observations and complaints, but as of yet, breast implant illness is not yet a formal diagnosis. Nevertheless, if you have unexplained illness, or have chronic illness and aren’t improving with treatment, consider having your implants removed.

[i] Https://utswmed.org/medblog/breast-implant-illness/#

[ii] Gland Surgery 2021;10(1):430-443.

By Admin|2023-10-18T05:21:25-05:00October 18th, 2023|Articles, General|

by Mila McManus, MD

It appears that not only does semaglutide help many people to lose weight, but it is also having a favorable impact on cardiovascular health.

It appears that not only does semaglutide help millions of people lose weight, but it is also having a favorable impact on cardiovascular health. According to the New England Journal of Medicine, the reduced risk for heart failure appears to be a result of upstream metabolic drivers.

In one trial, people with heart failure who received weekly injections of semaglutide for 52 weeks experienced substantial improvements in symptoms and physical function than those who received a placebo. This trial involved 529 participants with obesity. In a larger trial by Novo Nordisk, involving 17,604 adults with cardiovascular disease who were also overweight or obese, semaglutide reduced major adverse cardiovascular events by 20%.

To learn more about semaglutide and our Weight Loss Program, contact us at 281-298-6742.

References:

Semaglutide Improves Heart Failure and Cardiovascular Disease. Medical News in Brief: Journal of the American Medical Association. September 6, 2023.

By Admin|2023-10-11T06:25:32-05:00October 11th, 2023|Articles, General|

State of the Art Cleerly Coronary Analysis To Detect Artery Plaque

by Mila McManus MD

There have been several papers confirming that accumulation of plaque within the arteries is the strongest predictor of a heart attack.

Our medical providers often refer patients for coronary artery calcium [CAC] scans which are used to detect and quantify atherosclerosis [hardened and calcified plaque]. There have been several peer reviewed papers, including ICONIC,[1] PROMISE,[2] and SCOT-HEART,[3] confirming that accumulation of plaque within the arteries is the strongest predictor of a heart attack.

The healthcare system misses more than half of patients who appear to be the picture of health but suffer a heart attack. In other words, more than half of the people who suffer from a heart attack do so without any symptoms! [4] Though a CAC scan is affordable and significantly more informative than a stress test, even the CAC scan misses the buildup of non- calcified plaque. More alarming is that 70% of heart attack victims are considered low risk by traditional methods of assessing heart disease. [5] Conventional methods are only identifying a small portion [30%] of people who could have a heart attack at any moment. Stress testing, one of the most conventional methods, misses 75% of the lesions responsible for heart attacks. [6]

Researchers have found that there is more than one kind of plaque, some creating a higher risk for heart disease than others. The more immediate risk lies in softer, non-calcified plaque which is not detected through the CAC scan. The good news, however, is that through a newer, state of the art non-invasive coronary computed tomography angiography, or CCTA analysis with Cleerly artificial intelligence technology, these higher risk plaques can be identified. The CCTA+Cleerly analysis is the first approach that may truly prevent heart attacks by detecting the largest predictor of heart attacks: the high risk soft plaque. This analysis has proven superior to the CAC scan over 2, 5, and 10 year periods in one study. [7]

While our practitioners will continue to encourage our patients to get the CAC scan for its affordability and increased insight to potential disease that cannot be determined by a stress test, we are very excited about the CCTA analysis through Cleerly Health. While more costly, the analysis can provide more precise and comprehensive information needed to prevent a heart attack. The CAC scan cannot detect and quantify low-density, non-calcified plaque, which is more likely than hardened and calcified plaque to rupture and cause a potentially fatal blood clot.[8] Furthermore, several studies have concluded that the CCTA+Cleerly analysis shows coronary atherosclerosis in 41-53% of patients with a CAC score of zero. CCTA+Cleerly analysis also provides physicians with calcium scoring, making the CAC scan unnecessary when the CCTA analysis is used.

Whether or not you have high cholesterol or a family history of heart disease, talk to your healthcare provider about the Cleerly Health CCTA analysis. It could save your life!

Be proactive. Be Well.

References:

[1] Coronary Atherosclerotic Precursors of Acute Coronary Syndromes. Journal of the American College of Cardiology. June 5, 2018.

[2] Prognostic Value of Coronary CTA in Stable Chest Pain: CAD-RADS, CAC, and Cardiovascular Events in PROMISE. Journal of the American College of Cardiology. July 13, 2020.

[3] SCOT-HEART Trial: Reshuffling Our Approach to Stable Ischemic Heart Disease. British Journal of Radiology. September 1, 2020.

[4] Benjamin E.J. et al. Circulation 2019.

[5] Chang, H.J. et al. Journal of American College of Cardiologists. 2018.

[6] Akosah K.O. et al. Journal of American College of Cardiology. 2003.

[7] Nurmohamed, N.S. et al. AI-Guided Plaque Staging Predicts Long-Term CVD. JACC: Cardiovascular Imaging. 2023.

[8] The Fallacy of the Power of Zero. Journal of the American College of Cardiology: Cardiovascular Imaging. June 2022.

By Admin|2023-09-27T05:50:43-05:00September 28th, 2023|Articles, General|

by Nancy Weyrauch Mehlert, MS

More than 75% of the food in our grocery store is ultra-processed food, while only 25% is real, whole, non-MAN-ufactured food.

The most common nutrition questions we get in our practice are whether or not a particular packaged product is “good” or not. The questions come in about supplements, protein powders, other superfood powders, and all kinds of chips, protein bars, cereals, pastas, and seemingly better peanut butter cups and gummy bears. When it comes to food questions, 99% revolve around wanting the convenience of ready-made and packaged foods. Many of the packages look pretty impressive. Grocery stores and food producers bend over backwards to create convenience, all-the-while convincing you of its nutritional value, healthiness, or goodness. Many of the catch words marketers are hoping will speak to your common sense in the healthy food arena, such as non-GMO, Organic, No Sugar Added, Gluten Free, Keto, Paleo, All Natural, Nothing Artificial, are usually present. But do all those words really make it good for you?

Some words are popular right now that confuse even the best label readers, such as ultra-pasteurized or grass-fed, cage-free, pasture-raised, and natural flavors. “Ultra” is a great example of a word or prefix that can be misleading. Most people think of ultra as an improvement, a finer, better feature. But in the food industry, with rare exception, ultra-filtered or ultra pasteurized simply means another step was taken to further refine and process that food. And what about cellulose powder? Sounds harmless enough, right? Did you know that it is refined wood pulp? When did man ever eat wood?

So here’s the thing. There is plenty of data now demonstrating that more than 75% of the food in our grocery store is ultra-processed food, while only 25% is real, whole, non-MAN-ufactured food. In other words, odds are against you when you are shopping that you will find the good 25%. Meanwhile, the other 75% are being highly marketed, end-capped, taste sampled, specially signed, and stunningly packaged with all the titillating sensory words and colors that attract and draw you to the 75%. And a lot of it looks really healthy.

The point here is to remind you, if it’s in a package, man put it in the package. If you pick it up in a drive-thru, it is ultra-processed. If it is not in the original state from which it comes out of nature (a whole fruit, vegetable, nut, meat from the bone), we should all be asking ourselves just how much had to be done to make this product. This is especially true of powders, flours, pressed bars, baked goods, dressings and sauces, chips, and other snack and convenience choices. Even if all of the ingredients are whole food, many are still heavily processed, void of fiber and precious nutrients. Aiming to swap these percentages in our favor rather than against us is a good goal. Seek to make 75% of your food whole from the store periphery and farmers’ markets. One challenge may be to find all of the packaged food in your house that has a Nutrition Facts and Ingredient label and put it on your kitchen counter. Then ask yourself how much of that makes up your daily diet.

Diets rich in ultra-processed foods cause an increased risk for cognitive decline, dementia, stroke, cancer, and all cause mortality. Consistently, data also shows that people in general today also suffer from significant nutritional deficiencies. Ultra-processed foods fail to provide adequate nutrition. Compared to the historical past, prior to the explosion of the processed food industry, people ate mostly local foods, and whole, real food. And during that time we did not experience the explosion of lifestyle disease and nutrient deficiencies we see today.

No doubt, this is a tough challenge. We all have busy lives, careers, and family responsibilities, and all of the stresses that are common to us all. Changing how we eat and what we eat takes time and effort. It is not easy, especially at first. New habits can nevertheless be developed that, once practiced, are also convenient and easy. If we reorganize our priorities, we might find that we are able to endure the challenges of life as well as pursue our dreams more easily than ever before.

Resources:

Mila McManus MD. Highway To Health: A Nutritional Roadmap.(2019)

https://www.medscape.com/viewarticle/994958 [Diet and the Brain: From Ultra processed Foods to the Farmers Market]

Joseph Mercola MD. Kids Intentionally Poisoned by Artificial School Lunches. (September 6, 2023)

By Admin|2023-09-21T06:40:06-05:00September 21st, 2023|Articles, General|

by Mila McManus, MD

food categories that were found to be most protective against cardiovascular disease...is the addition of whole fat dairy.

PURE, the international Prospective Urban and Rural Epidemiological study collected data from five international trials encompassing more than 240,000 people to determine the food categories that were found to be most protective against cardiovascular disease. As you might expect, fruits, vegetables, nuts, legumes, and fish were all regarded as protective. The final food category associated with cardiovascular protection was whole fat dairy.

The scoring system was derived from dietary patterns and clinical events observed in the PURE study and was applied to populations internationally. Greater consumption of these six categories (fruits, vegetables, nuts, legumes, fish, and whole fat dairy) resulted in significantly reduced risks for death, myocardial infarction, and stroke.

This further confirms our strong belief that the best food for the human body is the food found in nature. Too many food options available are edited by man and genetically altered due to environmental forces (e.g., remove cattle from a calm, fresh pasture, and put them in a crowded, stressful feedlot, and feed them grains to which their digestive systems are not designed to handle).

Our commercial grain and dairy industries use a lot of the UNnatural man-made processes such as confinement, pesticides, genetic modification, antibiotics, hormones, and feeding animals something other than their natural diet. Dairy and wheat continue to be two of the top 5 food sensitivities and food allergies in our country. This adulteration of our food likely contributes to the develop of allergies and sensitivities. In addition, dairy and grains are ubiquitous in the diet, and this also contributes to the development of food allergies and sensitivities. In other words, over-exposing the body to a particular food on a constant or continual basis makes you more likely to develop an allergy or sensitivity to it.

It is also noteworthy that many people who struggle with wheat and dairy allergies/sensitivities can tolerate dairy from European A2 cows, and can tolerate wheat from countries that do not allow genetic modification or excessive pesticides and herbicides.

Please note several considerations regarding dairy consumption:

First, be sure you have carefully tested yourself, by oral food challenges, allergy testing, and/or food sensitivity testing, to determine how dairy effects your body and inflammatory processes. Food allergies and food sensitivities are not the same and both should be evaluated. Many do not do well on any kind of dairy; others don’t do well with milk, but can tolerate cheese, or vice versa. Frequency of consumption also varies greatly. Many people find that using dairy on a daily basis is very congesting and causes inflammatory responses, but that occasional consumption of goat or sheep products can be enjoyed.

Second, if you are going to consume dairy, choose products in full fat form, organic, and 100% pasture-fed, as any cow, goat, or sheep would voluntarily choose. Also, products marked “A2” may be a better choice.

Third, all dairy has many components, each of which can create sensitivities or allergies. Milk dairy is made up of at least two key proteins: Casein and Whey. Both are common problems digestively. Dairy also includes a problematic sugar called Lactose. Milk dairy also contains fat. Food sensitivities and allergies are to proteins, not FAT. Cheeses are made by intensifying casein and reducing the whey. The watery aspects of milk, yogurt, and cottage cheese are the whey. Dense casein is hard cheese. Dense whey is milk. Butter is 95% or more of the butter fat, minus lactose, casein, and most of the whey.

Fourth, milk from any living human or animal is designed to feed babies and help them grow. Once growth is underway, weaning has been the long held historical tradition of humans and animals. We tend to see adult milk drinkers struggle with weight, elevated triglycerides, sugar addiction, hormonal imbalance, or allergies and sensitivities, especially to commercially produced milk. Non-fat and low-fat milk have been contributors to increased sugar in the diet, leading to obesity and diabetes. Fat helps to slow down the digestion of sugar, demonstrating the truth that food in its natural state is best for our health and wellness.

Dairy is not for everyone and most likely not an ideal daily “go to”. So please focus more on vegetables, fruits, nuts, legumes, and meat!

Choose well, be well!

Medscape.com/viewarticle/994218 Heart-Protective Diet in PURE Study Allows Whole-Fat Dairy

https://www.fda.gov/food/buy-store-serve-safe-food/food-allergies-what-you-need-know

https://www.medicinenet.com/what_are_the_most_common_food_intolerances/article.htm

By Admin|2023-08-09T12:18:17-05:00August 10th, 2023|Articles, General|

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