Quotes

The slow digestion of fat allows for the gradual release of energy so that there is no need for the liver and adipose tissue to synthesize fat. This slow digestion of fat also helps the body to absorb more of the nutrients that are along with the fat. Excess fat intake, however, results in storage of that excess ingested fat in the adipose cells all over the body.

One recent fad in some of the newer and more upsclae restaurants has been the replacement of butter for spreading on bread with a plate or bowl of olive oil for dipping bread. What is somewhat amusing and ironical is the fact that the butter is only 80% fat while the olive oil is 100% fat.

Food manufacturers jump on the lucrative 'healthy' bandwagon, making foods that are lacking in important nutrients such as the many 'low-fat' dairy products. These have been shown to raise the risk of some cancers. 'Improving' foods has not only made them more hazardous for us to eat, but has also compromised the health of food animals'.

The thyroid gland controls many functions within the body, including the rate at which we use energy. When its action is suppressed, weight gain is an inevitable result. Soya and fluoride, widely promoted as 'healthy', both have such an effect.

Salt was so valuable that Roman soldiers were paid with it. Today, salt is the subject of the latest health scare. However, if the evidence against the 'diet/heart' hypothesis is flimsy, the evidence against salt is practically non-existent.

There are three ways in which a substance can increase the risk of cancer: it can cause body cells to become cancerous; it can promote a cancer's growth; it can suppress the immune system. Polyunsaturated vegetable oils have been shown to do all three.

Thought to be the oldest surviving culture on earth, the Aborigines depend on plants, seeds and small reptiles and mammals, all gathered by women, for some 80 - 90 percent of their caloric intake.

"A considerable percentage of heart attacks and strokes happen due to the spasm of the artery - the result of severe magnesium deficiency, again caused by the consumption of processed carbohydrates."

Can it be right that modern dairies disintegrate nature's perfect food and then rebuild it, but in doing so set their own parameters as to how much fat and protein should be contained within it?

It seems this everlasting mantra to avoid salt has been taken too far! If salt was so bad for us then why do hospitals feed the sick and infirm on intravenous drips that contain saline solutions? This is because salt is highly beneficial for healing and aids the repairing of human tissues.