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Cholesterol Myths, Dangers of Statin and Low Blood Cholesterol

The idea that too much animal fat and a high cholesterol is dangerous to your heart and vessels is nothing but a myth. Cholesterol is not a deadly poison, but a substance vital to the cells of all mammals. Researchers at the University San Diego School of Medicine UCSD point out that high cholesterol in those over 75 years of age is protective, rather than harmful and that low cholesterol is a risk factor for heart arrhythmias (leading cause of death if heart attack occurs). Researchers from the University of Denmark report that about 15% of cholesterol lowering drug users over the age of 50 will suffer from nerve damage as direct result of using statin drugs. USA Today reported that Statins have killed and injured more people than the government has acknowledged.

Bad Cholesterol: A Myth and a Fraud!

Robert O. Young D.Sc., Ph.D. - "Cholesterol does NOT cause heart attacks or stokes. Not a single one. This is a distortion and an inaccuracy based on faulty observation and inquiry. Environmental, dietary and metabolic acid cause heart attacks and strokes. The body releases cholesterol or LDL's to buffer or chelate the toxic lethal affects of acid to protect the body, not harm the body. It is your thoughts, your words and your deeds that create waste products or acids. If these acids are not eliminated through urination. perspiration, defection or respiration, the body will release cholesterol or LDL's to buffer these acids for protection and not for destruction. A recent landmark study showed that you are more likely to have a heart attack or stroke with normal or low cholesterol then a person with a total cholesterol over 300. Your risk for a heart attack or stroke increases significantly as your acid levels increase or if you lower your cholesterol with drugs without lowering your production of acid from the environment, lifestyle, diet and/or metabolism."

Conventional medical wisdom about cholesterol and the role of statins is now being challenged by a small, but growing number of health professionals. The Masai people of Kenya only eat only milk, blood and meat. According to the cholesterol theory they should have dangerously high blood levels of the lipid. But this is not the case! Dr. Ravnskov informs us that the Masai blood cholesterol levels are among the lowest in the world. For decades now we have been told not to eat saturated fats. Years ago the media ran the all too familiar line about the dangers of eggs. This message has been rescinded at least. But we have got a long way to go before we can return to sense. The media has played a huge part in the perpetuation of this dangerous myth. It is tied to revenue received from pharmaceutical companies and the food industry. Man-made vegetable oils have been ushered into the daily diets in place of the demonised butter. The fat free leg of lamb has no resemblance to the wholesome meal of our youth; our palates and hunger are no longer satiated.

Cholseterol Secrets Uffe Ravnskov, MD, PhD - "People with high cholesterol live the longest. This statement seems so incredible that it takes a long time to clear one's brainwashed mind to fully understand its importance. Yet the fact that people with high cholesterol live the longest emerges clearly from many scientific papers. Consider the finding of Dr. Harlan Krumholz of the Department of Cardiovascular Medicine at Yale University, who reported in 1994 that old people with low cholesterol died twice as often from a heart attack as did old people with a high cholesterol. Supporters of the cholesterol campaign consistently ignore his observation, or consider it as a rare exception, produced by chance among a huge number of studies finding the opposite."

The European Heart Journal has published the results of a 3-year study involving 11,500 patients. Researcher Behar and associates found that in the low cholesterol group (total cholesterol below 160 mg/dl) the relative risk of death was 2.27 times higher relative to those with high cholesterol. The most common cause of death in the low cholesterol group was cancer while the risk of cardiac death was the same in both groups. Evidence that statin treatment causes cancer. "Carcinogenicity of lipid-lowering drugs" by Thomas Newman in the January 3rd, 1996 issue of the Journal of the American Medical Association tabulated rodent data on the cancer causing effects of cholesterol-lowering medications from the 1994 Physician's Desk Reference, and other sources (275:55).

Obstetrician-gynecologist McGee has been in general practice in Ecuador and China as well as the U.S., and his overseas experience included epidemiology and health statistics in rural areas where people live on simple foods. The title of his book arises from his insistence that more than 80 percent of angiograms and heart bypass surgeries are unnecessary. He also argues that cholesterol isn't as major a factor in provoking heart attacks as it is made out to be, and that advertising and greed are among the main forces driving many drug companies and much of medical practice to say that it is. This isn't the ivory-tower spouting of a fanatic, for, whatever one may think of his satire and sarcasm, some of which is very clever, McGee knows the medical literature and thoroughly documents his points from the contents of reputable journals. He blasts some fresh air through modern medicine and blows away some of its profitable sacred cows.

Researchers at Gutenberg University in Mainz, Germany, showed for the first time that low level of glutathione suggest a coming heart attack. The New England Journal of Medicine recently published a study saying that the higher your glutathione levels, the less likely you are to have a heart attack or heart disease. It appears that high glutathione levels are protective against cardiovascular disease. The American Heart Association journal Stroke has also reported research saying that "higher levels of plasma glutathione (GSH) are associated with a lower incidence of cardiovascular disease," particularly cerebral small vessel disease. Dr. Jimmy Gutman, MD - "Clinical evidence links low glutathione levels to the most common illnesses of our time as well as newly emerging diseases. Glutathione levels diminish as we age and many diseases normally associated with aging have been linked to glutathione deficiency." "Raised glutathione levels fight the oxidation of circulating fats in the bloodstream, includingcholesterol, retarding the process of plaque formation in the arteries - the underlying cause for most heart disease and stroke". - Nutrition Reviews 54: 1-30, 1996

Hydrogenated oils and trans fatty acids are silent killers. Research studies show conclusively that they cause non-insulin dependent type II diabetes, or hyperinsulinemia. This is a disease which can eventually burn out the pancreas and cause insulin dependent diabetes. These changed molecular oils dramatically increase the risk of coronary heart disease, breast cancer, other types of cancers and auto immune diseases.

Over 100 research studies show how harmful these oils are to the human body. However, these findings have been largely ignored by the mass media and the FDA. In addition, the Commercial Edible Food Industry has suppressed these research findings for sometime. Why? Money and lots of it! Food processing companies and the companies that own the patents on this process would lose billions of dollars if they had to change their method of food production of hydrogenating oils. The main reason oils are hydrogenated is that the hydrogenation of the oils act as a preservative. This leads to increased shelf life of products and less returns or spoilage of products. But at what cost is it to the human body?

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High Cholesterol Protects Against Infection

Many studies have found that low cholesterol is in certain respects worse than high cholesterol. For instance, in 19 large studies of more than 68,000 deaths, reviewed by Professor David R. Jacobs and his co-workers from the Division of Epidemiology at the University of Minnesota, low cholesterol predicted an increased risk of dying from gastrointestinal and respiratory diseases.

Most gastrointestinal and respiratory diseases have an infectious origin. Therefore, a relevant question is whether it is the infection that lowers cholesterol or the low cholesterol that predisposes to infection? To answer this question Professor Jacobs and his group, together with Dr. Carlos Iribarren, followed more than 100,000 healthy individuals in the San Francisco area for fifteen years. At the end of the study those who had low cholesterol at the start of the study had more often been admitted to the hospital because of an infectious disease. This finding cannot be explained away with the argument that the infection had caused cholesterol to go down, because how could low cholesterol, recorded when these people were without any evidence of infection, be caused by a disease they had not yet encountered? Isn´t it more likely that low cholesterol in some way made them more vulnerable to infection, or that high cholesterol protected those who did not become infected? Much evidence exists to support that interpretation.

Low Cholesterol and HIV/AIDS

Young, unmarried men with a previous sexually transmitted disease or liver disease run a much greater risk of becoming infected with HIV virus than other people. The Minnesota researchers, now led by Dr. Ami Claxton, followed such individuals for 7-8 years. After having excluded those who became HIV-positive during the first four years, they ended up with a group of 2446 men. At the end of the study, 140 of these people tested positive for HIV; those who had low cholesterol at the beginning of the study were twice as likely to test postitive for HIV compared with those with the highest cholesterol. Similar results come from a study of the MRFIT screenees, including more than 300,000 young and middle-aged men, which found that 16 years after the first cholesterol analysis the number of men whose cholesterol was lower than 160 and who had died from AIDS was four times higher than the number of men who had died from AIDS with a cholesterol above 240.

Omega-3 Oils for a Healthy Cholesterol Balance

We have been mislead in our understanding of cholesterol. Cholesterol has been portrayed as being bad. The fact is cholesterol forms the membranes that enclose every cell in the body. Within the cells of the skin, cholesterol is changed by the sunlight into vitamin D which regulates the use of calcium. Cholesterol convert into bile salts in the liver to digest fats. The emphasis shouldnot be lowering cholesterol, rather on the measures of cholesterol, dietary among them, supporting its benefits to produce optimal cholesterol levels. One of the measures you can apply is to increase the amount of omega-3 EFA you consume. The omega-3 oils appear to change the balance of cholesterol in the blood: (1) they lower the 'bad' LDL (low density lipoprotein) that carry cholesterol to the cells throughout the body. If levels get too high they go rancid and stick to arterial walls causing them to narrow. (2) they raise the 'good' HDL (high density lipoprotein) which removes cholesterol from the blood and carries It back to the liver. Only when the diet provides enough omega-3 to link up with cholesterol in the liver can cholesterol do its many important functions safely.

New cholesterol guidelines for converting healthy people into patients
Uffe Ravnskov, MD, PhD

The Great Cholesterol Con People with high cholesterol live the longest. This statement seems so incredible that it takes a long time to clear one´s brainwashed mind to fully understand its importance. Yet the fact that people with high cholesterol live the longest emerges clearly from many scientific papers. Consider the finding of Dr. Harlan Krumholz of the Department of Cardiovascular Medicine at Yale University, who reported in 1994 that old people with low cholesterol died twice as often from a heart attack as did old people with a high cholesterol. Supporters of the cholesterol campaign consistently ignore his observation, or consider it as a rare exception, produced by chance among a huge number of studies finding the opposite.

Instead of preventing cardiovascular disease the new guidelines may increase the mortality of other diseases, transform healthy individuals into unhappy hypochondriacs obsessed with the chemical composition of their food and their blood, reduce the income of producers of animal fat, undermine the art of cuisine, destroy the joy of eating, and divert health care money from the sick and the poor to the rich and the healthy. The only winners are the drug and imitation food industry and the researchers that they support.

THE CHOLESTEROL MYTH:

Dr. Barry Groves, Ph.D.>Over the past couple of decades there has been a growing concern about fats and cholesterol. Dietitians, nutritionists and doctors have been telling us that fat is a killer. Apart from those with a very rare disease, has cholesterol got anything to do with heart disease - or any other disease? And even if it has, will a change of diet be beneficial? Like all debates, this one about cholesterol has two sides. The Cholesterol Myth explores the evidence on which present healthy eating' dietary recommendations are based.

Heart Frauds: Uncovering the Biggest Health Scam in History

Because of the propaganda, you can be forgiven for thinking that cholesterol is a harmful alien substance that should be avoided at all costs. In fact, nothing could be further from the truth. Cholesterol is an essential component in the body. It is found in all the cells of the body, particularly in the brain and nerve cells. Body cells are continually dying and new ones being made. Cholesterol is a major building block from which cell walls are made. Cholesterol is also used to make a number of other important substances: hormones (including the sex hormones), bile acids and, in conjunction with sunlight on the skin, vitamin D 3 . The body uses large quantities of cholesterol every day and the substance is so important that, with the exception of brain cells, every body cell has the ability to make it.

Cholesterol may be ingested in animal products, but less than twenty percent of your body's cholesterol needs will be supplied in this way. Your body then makes up the difference. If you eat less cholesterol, your body merely compensates by making more. Although the media and food companies still warn against cholesterol in diet, it has been repeatedly demonstrated that the level of cholesterol in your blood is affected very little by the amount of cholesterol you eat.

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Vital roles of cholesterol in the body

Good Fat Bad Fat F. Batmanghelidj, M.D. - "We in the medical profession, totally oblivious of the vital roles of cholesterol in the body, have been duped into thinking that it is this substance that causes arterial disease of the heart and the brain. The pharmaceutical industry has capitalized on the slogan of bad cholesterol and has produced toxic-to-the-body chemicals that minimally lower the level of cholesterol in the body and in the process cause liver damage to thousands of people, some who die as a result of using the medication."

Uffe Ravnskov, MD, PhD - "The idea that too much animal fat and a high cholesterol is dangerous to your heart and vessels is nothing but a myth."

"To produce healthy hormones in your body you need cholesterol. Listening to the foolishness of keeping your cholesterol low by always eating low fat, low cholesterol foods all the time, will lead to premature aging, more depression, more overweight problems, more anxiety, more cancer, more heart disease, etc. Then the pharmaceuticals will sell you synthetic estrogen, DHEA, testosterone, cholesterol lowering drugs, Prozac, Xanax, Valium, etc. ALL OF WHICH encourage disease in your body. Then they will sell you chemo and radiation. And then they will say 'we have nothing else to offer you.' The question is, did they ever?"Timothy Long

Legacy of statin drug use at today's high doses

Lipitor: Thief of Memory The unacceptable legacy of statin drug use at today's high doses is a trail of chronic aches and pains, numbness, weakness, confusion, fatigue, shortness of breath and even heart failure in hordes of unsuspecting victims. Many physicians now have become victims of statin drug use and, like the author, now suspect the message of persuasive drug "reps" may not have been the entire truth. This book will frighten you as it informs you. The reader will never be quite the same again.

Dr. Duane Graveline, former astronaut, aerospace medical research scientist, flight surgeon, and family doctor, given Lipitor to lower his cholesterol, loses his short-term memory for several hours. He discontinues the drug, but a year later at his annual NASA physical is urged to resume it at half the dose. Six weeks later he loses both short and retrograde memories for half a day and is diagnosed in the ER with transient global amnesia (TGA). Appalled by the medical community's ignorance of the cognitive side effects of the statin drugs, he begins searching for answers to his traumatic experience. Lipitor(r), Thief of Memory, Statin Drugs and the Misguided War On Cholesterol is the "scary, appealingly written" account of his findings.

Class action lawsuit filed against Pfizer the makers of Lipitor

A recent class action suit filed against Pfizer, Inc. the makers of Lipitor ( atorvastatin calcium ) contends that the manufacturers of this statin drug promoted its use to a population that would receive little or no cardiovascular benefit. The groups specifically mentioned in the lawsuit are women and the elderly who in various clinical trials have reportedly been shown to have received no clinical benefit by taking Lipitor. The plaintiffs contend that unnecessary drug costs were incurred as a result by patients in these groups and their health care providers.

Statins Forum Read and share information on legal issues and statin drugs on the new message board.

"I've long wondered why everyone over the age of 40 seems to be on Lipitor. Lipitor is in fact the Number 1 selling drug in the world. TRANS FATS by Judith Shaw has answered that question. Our government is in bed with the food and pharmaceutical industries. It allows the food industry to profit by poisoning our food with partially hydrogenated oils - even though the human body's tolerance level is zero. And, it allows the pharmaceutical industry to profit enormously from the sale of cholesterol-lowering drugs prescribed for people suffering from a lifetime of toxic trans fat build-up. Sincere thanks to Judith Shaw for bringing this to our attention in such a concise, readable way. Insincere thanks to our US Government for betraying its citizens once again. As Ronald Reagan said, "Government is not the solution to our problems; Government IS the problem." We need to begin holding our elected scoundrels accountable for their duplicity!"

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The Margarine Hoax

Sally Fallon and Mary G. Enig, PhD - "It's no longer a secret that the margarine Americans have been spreading on their toast, and the hydrogenated fats they eat in commercial baked goods like cookies and crackers, is the chief culprit in our current plague of cancer and heart disease. But mainline nutrition writers continue to denigrate butter—recommending new fangled tub spreads instead. These may not contain hydrogenated fats but they are composed of highly processed rancid vegetable oils, soy protein isolate and a host of additives. A glitzy cookbook called Butter Busters promotes butter buds, made from maltodextrin, a carbohydrate derived from corn, along with dozens of other highly processed so-called low-fat commercial products."

Trans Fats: The hidden killer in our food Margarine is made by adding hydrogen atoms to the fat molecules to make them more saturated, raising the melting point of the fat so it remains a solid at room temperature, i.e., the margarine won't run all over the table. This process, called "hydrogenation," requires the presence of a metal catalyst and temperatures of about 500°F (260°C) for the reaction to take place. It causes about half of the cis- bonds to flip over into a trans- configuration. Another 'side-effect' of hydrogenation is that a residue of toxic metals, usually nickel and aluminum, is left behind in the finished product." Since trans- fats don't occur in nature, our bodies don't know how to deal with them effectively and they act as poisons to crucialcellular reactions. The body tries to use them as it would the cis- form, and they wind up in cell membranes and other places they shouldn't be." Scientific evidence continues to mount that trans- fats contribute to heart disease and possibly other conditions as well. Even the conservative Harvard Health Letter referred to them as "the new enemy."

Engineered Fats and Oils and The Degenerative Disease Epidemic

"The degenerative disease epidemic that wracks the nation came coincidentally with the introduction of engineered fats and oils. It is the type of fats and oils that we consume that is directly correlated to the rise of epidemic degenerative disease; it is not the amount of fats and oils that we eat that causes the problem. It is by chronically consuming the fats and oils that cause degenerative disease that we impair our ability to consume healthy fats and oils. We also impair our ability to consume carbohydrates and thus become Diabetic and Obese."

Hydrogenated oils and trans fatty acids are silent killers. Research studies show conclusively that they cause non-insulin dependent type II diabetes, or hyperinsulinemia. This is a disease which can eventually burn out the pancreas and cause insulin dependent diabetes. These changed molecular oils dramatically increase the risk of coronary heart disease, breast cancer, other types of cancers and auto immune diseases. Over 100 research studies show how harmful these oils are to the human body. However, these findings have been largely ignored by the mass media and the FDA. In addition, the Commercial Edible Food Industry has suppressed these research findings for sometime. Why? Money and lots of it! Food processing companies and the companies that own the patents on this process would lose billions of dollars if they had to change their method of food production of hydrogenating oils. The main reason oils are hydrogenated is that the hydrogenation of the oils act as a preservative. This leads to increased shelf life of products and less returns or spoilage of products. But at what cost is it to the human body?

Most cholesterol is manufactured within the body. A maximum of about 4% of all cholesterol comes from the diet. Cholesterol is the raw material for the adrenal stress hormones and the sex hormones. The body often reacts to stress by producing more cholesterol. This allows the body to make more stress-fighting hormones. As biochemical stress is reduced through a scientific nutrition program, cholesterol levels often decrease without the need for restrictive diets.

In fact, eating some animal products often helps balance body chemistry. In these instances, cholesterol levels or the cholesterol/HDL ratio improves although the diet contains cholesterol-containing foods. In general, fast oxidizers or fast metabolizers can eat more butter and other fatty foods. True fast oxidizers run lower cholesterol levels. They also burn up fats more rapidly and efficiently. Slow oxidizers should restrict all fats and oils, including butter. However, a small amount of butter (1 teaspoon daily) may be eaten by slow oxidizers. Butter is a healthy fat. Read The Case for Butter

Your body needs fat to function properly. Taking the Fear out of Eating Fats Besides being an energy source, fat is a nutrient used in the production of cell membranes, as well as in several hormone-like compounds called eicosanoids. These compounds help regulate blood pressure, heart rate, blood vessel constriction, blood clotting and the nervous system. In addition, dietary fat carries fat-soluble vitamins A, D, E and K from your food into your body. Fat also helps maintain healthy hair and skin, protects vital organs, keeps your body insulated, and provides a sense of fullness after meals (satiety).

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Taking the Fear out of Eating Fats

Lori Lipinski, Certified Nutritional Consultant, lecturer and writer whose articles have been published and quoted in highly respected national and international health journals and books.

The medical community, junk food industry and the media have done an incredible job convincing the American public that fats are bad for us. Fats have been blamed for everything from clogging our arteries to causing cancer. And fats are definitely the most popular scapegoat for our national health obsession—obesity! Don't be afraid to eat real food. The closer to nature, the better it is for you. Choose foods in their whole state. Do your best to avoid processed, prepackaged foods, especially those that are reduced-fat products.

2. REPLACE MARGARINE WITH BUTTER
We have been told to eat margarine because butter raises our cholesterol and is bad for our heart. The truth is that margarine eaters have twice the rate of heart disease as butter eaters (Nutrition Week 3/22/91 21:12).

We've also been told that saturated fats, the kind that are in butter, clog the arteries. But according to a study published in The Lancet (1994 344:1195), the fatty acids found in artery clogs are mostly unsaturated, not saturated, as we have been led to believe.

Butter is a natural fat, made from cream. Margarine is an artificial concoction of chemicals. Not only does butter taste better, but it's good for you. Butter is a source of fat-soluble vitamins A, D, E and K, and important trace minerals magnesium, zinc, chromium, selenium and iodine. Purchase organic butter produced without the use of hormones, steroids and antibiotics. Raw butter from pasture-fed cows is even better.

3. REPLACE PROCESSED VEGETABLE OILS WITH TRADITIONAL FATS
For many years the media have told us to replace saturated fats with unsaturated fats, like those from vegetable oils. This advice does more harm than good. In the process of producing vegetable oils, toxic chemicals and high temperatures are used to extract the oil from the seed or bean. In this process virtually all of the nutritional value has been destroyed, not to mention that the high temperatures turn the oil rancid before you even bring it home.

Even worse, most of the vegetable oils that end up in packaged foods have been partially hydrogenated, a process that rearranges the fatty acid molecules, turning them from the natural configuration into trans fats, most of which do not exist in nature. Not only are trans fats difficult to digest, they have been implicated as a cause of both cancer and heart disease.

According to Dr. John Lee, MD, of California, "Trans fatty acids enter our metabolic processes but are defective for our bodily uses. Our cell membranes, our hormone synthesis, our immune system, our ability to deal with inflammation and to heal, and many, many, other vital systems all become defective when trans fatty acids substitute for the health-giving cis fatty acids. Unknowingly we are poisoning ourselves."

The best fats for us to eat are those that generations thrived on before Quaker and Nabisco became household names. These tra ditional fats include butter, lard, tallow, olive oil, coconut and palm oils—fats that you don't hear about too often on TV!

BUTTER
Butter is a rich source of fat-soluble vitamins A, D, E, and K. The saturated fat in butter actually enhances our immune function, protects the liver from toxins, provides nourishment for the heart in times of stress, gives stiffness and integrity to our cell membranes, and aids in the proper utilization of omega-3 essential fatty acids. Butter will add extra nutrients and flavor to your vegetables, whole grain breads, and sautéed dishes. more

LARD
Lard is a traditional fat, the mention of which causes us moderns to cringe. Yet lard is a healthy, natural fat. Lard is rendered fat from pork and is mostly monounsaturated. Lard can be a wonderful source of vitamin D. Traditionally, lard has been used and enjoyed for pastries and frying potatoes—until the vegetable oil industry took over. Don't be afraid to experiment with lard in your kitchen, it will add lots of flavor to your food.

On a side note, I worked with a client from Mexico who was here visiting her daughter over the summer. The mother was 85 years old, very strong and healthy, and had not one wrinkle on her beautiful face. Her skin was incredible! It was so soft and silky, not at all dry, scaly or wrinkly like the skin I'm so used to seeing with most of my clients. I just had to ask her what kind of fats she eats. Her daughter translated my question to her mother and then replied, "She said she eats mostly lard. I can't believe it! I keep telling her that's not good for her, but she just won't listen!" Us silly Americans!

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Why Butter is Better

Butter contains lecithin, a substance that assists in the proper assimilation and metabolism of cholesterol and other fat constituents. Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant—containing more per gram than herring or wheat germ.

Butter is also a good dietary source cholesterol. What?? Cholesterol an anti-oxidant?? Yes indeed, cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals—usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.

Butterfat contains glycospingolipids, a special category of fatty acids that protect against gastro-intestinal infection, especially in the very young and the elderly. For this reason, children who drink skim milk have diarrhea at rates three to five times greater than children who drink whole milk.12 Cholesterol in butterfat promotes health of the intestinal wall and protects against cancer of the colon.13 Short and medium chain fatty acids protect against pathogens and have strong anti-fungal effects.14 Butter thus has an important role to play in the treatment of Candida overgrowth.

Who benefits from the propaganda blitz against butter? The list is a long one and includes orthodox medicine, hospitals, the drug companies and food processors. But the chief beneficiary is the large corporate farm and the cartels that buy their products—chiefly cotton, corn and soy—America's three main crops, which are usually grown as monocultures on large farms, requiring extensive use of artificial fertilizers and pesticides. All three—soy, cotton and corn—can be used to make both margarine and the new designer spreads. In order to make these products acceptable to the up-scale consumer, food processors and agribusiness see to it that they are promoted as health foods. We are fools to believe them.

Margarine killed turkeys

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.

The difference between margarine and butter:
  • Both have the same amount of calories.
  • Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
  • Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study
  • Eating butter increases the absorption of many other nutrients in other foods.
  • Butter has many nutritional benefits where margarine has a few only because they are added!
  • Butter tastes much better than margarine and it can enhance the flavors of other foods.
  • Butter has been around for centuries where margarine has been around for less than 100 years .
  • And now, for Margarine...
  • Very high in Trans fatty acids.
  • Triple risk of coronary heart disease .
  • Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol (the good cholesterol).
  • Increases the risk of cancers up to five fold.
  • Lowers quality of breast milk.
  • Decreases immune response.
  • Decreases insulin response.
  • Margarine is but ONE MOLECULE away from being PLASTIC. This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance). You can try this yourself: Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things: no flies, not even those pesky fruit flies will go near it (that should tell you something) and it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weenie microorganisms will not find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?
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Immunocal and high cholesterol, high triglycerides, high blood sugar

"My friend Dan started "feeding me" Immunocal about 4 or so months ago when we got our first shipment of Immunocal. I figured it was harmless and we had so much of it, that I might as well try it. About two month after I started taking Immunocal, I noticed my energy levels were way up. Seriously up. I joined a workout class. I mean, I'm a total couch potato and never in my life did I imagine ever doing such a thing. It's just never sounded fun before. About a month after that, I joined a running club. I'm working out 5-6 days a week now. I went from total sloth to exercise freak in just 3 months. But wait, it gets better. I've been on medication for high cholesterol, high triglycerides, high blood sugar, dermatitis and ADHD for years. About two weeks ago I started having weird side effects. My doctor suspected it was my cholesterol medication and recommended that I stop taking it to see if the side effects went away. I decided to go one better and stop taking all of my medications. Well it's been two weeks without medication and my blood sugar is normal, my cholesterol is normal, my skin looks clear and my ADHD is totally under control. My side effects cleared up too. I have to go in to see my doctor in two weeks for a full round of tests. We haven't looked at my triglycerides yet, but he said that if this keeps up, I can go off of all of my medications permanently. I'm blown away.

My blood sugar was 135 this morning, it used to get up in the 260-300 range before I started taking medication. My cholesterol is 153 now, it used to be above 300. I'm not sure if any of my friends believe what's going on well enough to sign up, but a couple might. I'm really trying to not use Facebook for marketing, however some things are just way too good not to share.

Glyconutrients and Cell to Cell Communication

Research over the past decade has demonstrated the importance of essential fatty acids and essential proteins (amino acids). Now scientists and nutritionists are beginning to understand the role of glyconutrients which supports the process our individual tissue cells use to recognize, and communicate with, each other. The work that Dr. Blobel and many others have done let us understand the importance of good cell communication to ensure good health. Disease is a symptom of one or more body systems in distress. When you nourish and balance the systems, you give your body what it requires to resist, repair and overcome disease, and to achieve optimal health.

Killer Fats

Good fats are the naturally-occurring, traditional fats that haven't been damaged by high heat, refining, processing or other man-made tampering such as 'partial hydrogenation'. Many studies have demonstrated a very close association between consumption of unsaturated oils and the incidence of cancer.

Trans Fats: The Hidden Killer in our Food

Unlike butter or virgin coconut oil, hydrogenated oils contain high levels of trans fats. A trans fat is an otherwise normal fatty acid that has been "transmogrified", by high-heat processing of a free oil. The fatty acids can be double-linked, cross-linked, bond-shifted, twisted, or messed up in a variety of other ways. Trans fats are poisons, just like arsenic or cyanide. They interfere with the metabolic processes of life by taking the place of a natural substance that performs a critical function. And that is the definition of a poison. Your body has no defense against them, because they never even existed in our two billion years of evolution -- so we've never had the need or the opportunity to evolve a defense against them. Partially hydrogenated oils will not only kill you in the long term by producing diseases like multiple sclerosis and allergies that lead to arthritis, but in the meantime they will make you fat!

Dane A. Roubos, D.C - "Another 'side-effect' of hydrogenation is that a residue of toxic metals, usually nickel and aluminum, is left behind in the finished product. These metals are used as catalysts in the reaction, but they accumulate in our cells and nervous system where they poison enzyme systems and alter cellular functions, endangering health and causing a wide variety of problems. These toxic metals are difficult to eliminate without special detoxification techniques, and our 'toxic load' increases steadily with small exposures over time. Since they are increasingly found in our air, food and water, the cumulative doses can add up to dangerous levels over time. Since trans- fats don't occur in nature, our bodies don't know how to deal with them effectively and they act as poisons to crucial cellular reactions. The body tries to use them as it would the cis-form, and they wind up in cell membranes and other places they shouldn't be."

Leo Galland, M.D. with Dian Dincin Buchman, Ph.D. - "Unfortunately, many of the popular oils used today are nonessential fats and many are hydrogenated. Hydrogenation is a manufacturing process which converts unsaturated fats into saturated fats to prolong shelf life. Read the labels of foods you buy in the grocery store. Hydrogenated or partially hydrogenated vegetable oils are found in margarine, shortening, commercial baked goods and processed foods. Partial hydrogenation physically alters any EFAs (essential fatty acids) in the oil which creates artificial fatty acids. Dr. Galland states that "These artificial fatty acids are not only unnatural and unnecessary, they can have a disastrous effect on your child's body's ability to use EFAs."



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Magnesium Therapy

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