Foods That Speed Up Aging While Promoting Sickness

transFatPaul Fassa – Eating what’s quick, convenient, and tasty may fit your lifestyle for now, but you may be subjecting yourself to progressively worsening health. If you don’t shift to a healthier diet, someday sooner rather than later you’ll be a young person in an old person’s body, wondering what happened. Below are 8 foods you should avoid to age gracefully and avoid sickness.

Avoid These 8 Food-Like Substances

1. Despite FDA press releases announcing its ban of trans fatstrans-fatty processed hydrogenated oils are still ubiquitous. Don’t use them for cooking or salad dressings. They’re less expensive, but they’ve been processed only for creating a longer shelf life while shortening your time with a healthy life. Continue reading

S. D. Wells ~ Canola Is The New Margarine – Throw It All Out

NaturalNews  May 2 2014 (Thanks, WZ)

CanolaOilRemember when margarine was the substitute for butter? Hey, I can’t believe it’s not butter! Wow. Margarine is a molecule away from being plastic, and we wonder why so many old folks in America have Alzheimer’s and Parkinson’s disease. The plastic fat is clogging their brain veins. No oxygen to the brain means expensive 24/7 nursing care, lots of pharmaceutical medications and hundreds of thousands of dollars for sick care. Do you see where this is leading?

America loves their canola! Who would really eat it if they knew that it was made with hexane vapor — a gasoline constituent? Even organic canola that’s “expeller-pressed” comes from something we’re not even supposed to eat in the first place — rapeseed. Canola is not a plant, or at least not until some mad scientists got a hold of rapeseed and altered it. Yes, I know, this is harsh for most people to address. Their canola oil food bar will be dead to them. Forget all those salads — the potato salad, the chicken salad, the tuna salad and the egg salad. Forget the macaroni salad and the pasta salad, all creamy with chunks of other (GMO) food stuff.
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The Good, Bad And Indifferences Regarding Vegetable Oils, Especially Canola

Activist Post  January 17 2014

Ever since I matriculated in natural nutrition, not the pap that was being disseminated about food by MDs and RDs in the 1970s and ’80s, e.g., margarine, a trans fat prevented and ‘treated’ heart disease, I acquired tremendous respect for dietary vegetable oils, often referred to as containing fatty acids. The learning curve was so dramatic from what was ‘common knowledge’ that I eventually wound up telling people that processed vegetable oils ought to be considered ‘liquid cancer in a bottle’. Dramatic, I’m certain, but after one studies the effects of fatty acids, especially those in rancid and chemically extruded vegetable oils, stark reality sets in, and it did for me.

As a consulting and practicing natural nutritionist, I reviewed thousands of dietary plans, menus, and food journals I asked my clients to maintain. I also tried to impress upon them, as I did with the U.S. FDA via letters, etc., that trans fats were dangerous and must be removed from the diet and food supply. That was back in the 1980s, dear readers! How long did it take the U.S. FDA to do something about trans fats? To find out, please read this and this wherein this dramatic information appears:

Banning them [trans fats] completely could prevent 20,000 heart attacks and 7,000 deaths from heart disease each year, the F.D.A. said. [OMG! They admit that now?]

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