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Articles Ľ Inuit Study - with Added Comments
Newsletter March 5, 2002 - Susan Van Dueck

Inuit Study - with Added Comments

  1. Traditional diet reduces heart risk
  2. Canola Oil
  3. Safflower, Corn, Sunflower, Soybean and Cottonseed Oils
  4. Recipe for Ghee
  5. Sally Fallon's Book

It seems the topic of 'Fat' in our diet comes up very often. The popular public opinion which has been promoted by media and so-called 'nutrition experts' is that a low fat diet is healthy and canola oil is a good replacement for other oils and fats. Neither opinions are true and are an example of the promotion of misinformation for financial gain. Here is an article written by Susan Aldridge that appeared on Health and Age website. While she is on the right track some of her information is misinformation. A good example of "Don't believe everything you read." We will help you to read between the lines...see below the article.

Traditional diet reduces heart risk

Susan Aldridge, PhD

A diet rich in marine foods cuts the risk of heart disease, because of its high omega-3 fatty acid content.

Researchers have been studying a group of 426 Inuit people living in Quebec, Canada. The traditional diet of the Inuit consists of marine foods - fish and marine mammals - and is therefore high in omega-3 fatty acids, which are good for the heart. The survey revealed that older Inuit, who followed the traditional diet, had higher levels of omega-3's in their blood than younger people who ate a wider range of foods.

As omega-3 levels went up, HDL ('good' cholesterol) went up too and it's this that benefits the heart. Those on the traditional diet had a heart disease mortality that was only 47 per cent that of the general population in Quebec. Whether this will rise as people switch to a diet with more 'modern' foods remains to be seen. Eating a traditional Inuit diet is probably neither practical nor desirable for most of us, but we can get the benefits from eating one or two fish meals a week, while vegetarians could try consuming canola, soy, flaxseed and walnut oils which are also high in omega-3's.

Source:
American Journal of Clinical Nutrition September 2001 Volume 74 pages 464-473

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Our first comment is that they don't need to question whether the health of the Inuit will change with the introduction of modern foods. Other studies have been done and have proved that the adulterated modern foods cause a decline in health. For example, Dr. Weston Price in the 1930's studied 2 different groups within several primitive cultures.

One group ate their traditional, unadulterated diet and the second group ate civilized adulterated foods. The difference in the health of their teeth was astounding. Not only did the second group have significantly more decay, but their offspring had narrower faces and dental arches with pinched nostrils and crowded teeth. If they had a decline in the health of their teeth and bone structure, you can bet they had other health issues.

Secondly, we do not concur with the idea of vegetarians or anyone else for that matter consuming canola or soy oils. Here's why...

Canola Oil contains 5% saturated fat, 57% oleic acid, 23% omega-6 and 10%-15% omega-3. The newest oil on the market, canola oil was developed from the rapeseed, a member of the mustard family. Rapeseed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions. Canola oil was bred to contain little if any erucic acid and has drawn the attention of nutritionists because of its high oleic acid content. But there are some indications that canola oil presents dangers of its own. It has high sulphur content and goes rancid easily. Baked goods made with canola oil develop mold very quickly. During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids, similar to those in margarine and possibly more dangerous. A recent study indicates that "heart healthy" canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system. Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat.

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Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over 50% omega-6 and, except for soybean oil, only minimal amounts of omega-3. Safflower oil contains almost 80% omega-6. Researchers are just beginning to discover the dangers of excess omega-6 oils in the diet, whether rancid or not. Use of these oils should be eliminated.

Also, on the topic of Soy...a quote from Sally Fallon's book (see below) ..."Soybeans are high in phytates and contain potent enzyme inhibitors that are only deactivated by fermentation and not by ordinary cooking methods. These inhibitors can lead to protein assimilation problems in those who consume unfermented soy products frequently. Soybeans must not be used like other legumes in soups and other dishes but only as fermented products like miso, natto, and tempeh. It is also a mistake to rely on tofu or bean curd as a protein food because of its high phytate content. Those who wish to eat tofu would be wise to imitate the Japanese who eat small amounts of tofu in fish broth and not as a substitute for animal foods. Soy milk, often substituted for cow's milk, also has a phytate content and can lead to mineral deficiencies. Phytoestrogens found in soy foods, although touted as panaceas for heart disease, cancer and osteoporosis, are potent endocrine disrupters as well as goitrogens--substances that depress thyroid function." The last thing we need in an already mineral depleted diet is the suppression of the Thyroid. The Thyroid gland craves minerals and since our soil is so depleted we need all the help we can get. Ever wonder why so many people are on anti-depressants these days? Well, that's another whole topic!

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OK, we know the next question is, "So what kind of fats and oils should I use?"

Our choice of fats and oils is one of extreme importance. Most people, especially infants and growing children, benefit from more fat in the diet rather than less. But the fats we eat, must be chosen with care. Avoid all processed foods containing new-fangled hydrogenated fats and polyunsaturated oils. Eat egg yolks and other animal fats with the proteins to which they are attached. And, finally, use as much good quality butter as you like, with the happy assurance that it is a wholesome, indeed an essential, food for you and your whole family.

When cooking with fats do not heat to the point of discolouration. Ghee (a form of clarified butter) is good to use in cooking because it has the milk solids removed and this prevents burning. The French favour duck fat, which gives incredible flavour. Locally, Hills Foods supplies duck fat and undoubtedly there are a suppliers in most large cities.

You may wonder why Iím not mentioning olive oil. The point is that oils are processed...even olive oil. If you think back to before agriculture existed, we ate meat, fish, nuts, seeds, vegetation, and some fruit (mainly berries). We did not have high glycemic carbohydrates or processed oils. The only oil recommended, is flax oil in oxygen free dark-coloured gel caps.  This is because we do not get enough essential fatty acids in our diet. DONíT BURN FAT!!! It will cause free radical damage to your body, which in turn can cause cancer.

Ghee

Yields: 1 1/2 cup (375 ml)

Ingredients: 1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

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Sally Fallon's Book
I've included a rather significant amount of information here about oils and fats taken directly from Sally Fallon's book. This is one of the best and best-researched sources of information and recipes about healthy eating we have come across
.

coverNourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats - by Sally Fallon

References:

  1. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats - Sally Fallon
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