Put This Food on Your Hair for a New Level of Luster

Photo Credit: howstuffworks.com

By Dr. Mercola

'Did you know one of the best personal care products you'll ever find may be sitting in your kitchen cupboard right now?

I'm talking about coconut oil, which is equally beneficial externally as it is taken internally, and can be used for both skin and hair.

The featured coconutoil.com article written by Brian and Marianita Shilhavy discusses several of the lesser-known benefits of coconut oil for your hair.

According to one study, which compared mineral oil, sunflower oil, and coconut oil as possible products for nurturing and conditioning hair, coconut oil was the only oil that reduced protein loss for both damaged and undamaged hair.'

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10 Reasons Why I Love Butter

1. Butter is real.

I love food that doesn't need an ingredient list. And butter is as simple as it comes: cream. That's it. No hydrogenation necessary, no flavor additives, no preservatives. Just my style.


2. It's delicious.

When it comes down to it, healthy food should taste amazing. And butter definitely fits that bill. Who doesn't like butter? Granted, I'm sure there are some folks out there who don't... but I've yet to meet one personally. Not only does real butter taste a million times better than any "buttery" spread out there, it also makes other food taste great too!


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High-Fat Diet May Cause Less Weight Gain, New Brain Cell Growth

Photo Credit: Beautiful with brains

'Scientists gave mice a high fat diet, after which, the mice showed growth of new brain cells and less weight gain.

"We really don't understand the function of these neurons in the normal brain," study researcher Seth Blackshaw, an associate professor at Johns Hopkins University School of Medicine, told LiveScience.

Prof. Blackshaw said the growth of new brain cells has yet to be explained, but initial data makes interesting implications.

"Our data suggests that these neurons may have an important role in regulating feeding."'

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Coconut Oil: The one saturated fat you should be eating

'Today, I want to discuss the health benefits of coconut oil, which has been prized as an Ayurvedic medicine for thousands of years. Though ostracized in recent decades due to its “bad-for-you” saturated fat, science is finally convincing skeptical researchers that this ancient oil has unique and essential properties for optimal health.

 Do the tremendous benefits of coconut oil have to come at the price of significant risks to heart health? Read on as I explore the science behind this question. A Functional Food In Ayurveda, the coconut is considered a "functional food," meaning that beyond its many useful vitamins and nutrients, the coconut also functions as a medicine.

Namely, the oil of the coconut was revered, by many Asian cultures, as a “cure-all”. But in the west, with the discovery of cholesterol and its link to heart disease, all saturated fats (solid at room temperature) were deemed bad.

Thus, coconut oil received a bad reputation, even though it has unique health giving properties that rival the Omega 3's. So, how can something with such high saturated fat content be good for you?'

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Enjoy Saturated Fats, They’re Good for You!

'The medical establishment and government health authorities say that consumption of saturated animal fats is bad for us and causes heart disease. According to the lipid hypothesis – the label used for the diet-cholesterol theory of heart disease – saturated fats raise serum cholesterol levels, and high blood cholesterol causes obstructive plaques to form in arteries, called atherosclerosis. 

This pathologic process causes coronary heart disease and the need for coronary artery bypass surgery, which is what I do. Types and Structure of Fats 'Animals and tropical plants contain saturated fats while plants outside the tropics have mostly unsaturated fats. Saturated animal fats are in milk, meat, eggs, butter, and cheese. And tropical coconut and palm oil contain a lot of saturated fat. 

The food industry makes trans fats. They do this by shooting hydrogen atoms into polyunsaturated vegetable oils. This straightens out the fatty acid molecules and packs them closer together, giving vegetable oil so treated a solid texture like lard. Trans fats are used to make margarine, with yellow bleach added so it looks like butter. They are also used to prolong the shelf life of bakery products, snack chips, imitation cheese, and other processed foods.' 

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The Death of Dietitians...The Resurrection of a French Chef!

"First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef." ~ Martin H Fischer quotes Modern science is beginning to vindicate the ancient wisdom of our palates ... Butter, for instance, and without which -- some argue -- French cuisine would not be possible, actually contains a saturated fat (the dietetic equivalent of a four letter word!), with a trans- fatty acid configuration, that -- get this! -- lowers blood cholesterol levels, triglycerides and exhibits heart-protective properties. 

Known as vaccenic acid, this naturally occuring trans-fatty acid is found in the fat of ruminants, e.g. goats, cows, deer, and is also found in human milk. It is converted into rumenic acid, a type of conjugated linoleic acid, which is known to have a broad range of potential health benefits."

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9 Steps to Perfect Health – #2: Nourish Your Body

 

'In step #1, we talked about what not to eat. In this article, we’ll talk about what to eat.

Most of the calories we get from food come from protein, carbohydrates and fat. These are referred to as macronutrients. We also get other important nutrients from food, such as vitamins and minerals. These don’t constitute a significant source of calories, so they’re called micronutrients.

For the last 50 years we’ve been told to follow a diet low in this or that macronutrient. From the 1950s up until the present day the American Heart Association and other similarly misguided and pharmaceutically-financed “consumer organizations” have advocated a low-fat diet. More recently, low-carbohydrate diets are all the rage.' 


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