include gamma-linolenic acid (GLA), arachidonic acid (AA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). All four of these fatty acids can be made by cells in the body, but there are a number of interfering food substances, illnesses or genetic inadequacies that make these fatty acids become dietary essential for
some.”
According
to
my
research,
people
whose
systems/intestinal tracts have been damaged by repeated use of antibiotics and other pharmaceuticals might have trouble with the conditionally essential fatty acids. It is not an issue for the rest of us. This is one of many good reasons to avoid antibiotics if possible.
“Every living cell in the body needs essential fatty acids. They are essential for rebuilding and producing new cells. Essential fatty acids are also used by the body for the production of prostaglandins, hormone like substances that act as chemical messengers and regulators of various body processes” (Prescription for Nutritional Healing, Phyllis A. Balch, CNC and James F. Balch, MD, page 68).
Essential fatty acids (hereafter referred to as EFA's) have desirable effects on many disorders. They improve the skin and hair, reduce blood pressure, aid in the prevention of arthritis, lower cholesterol and triglyceride levels, and reduce the risk of blood clot formation. They are beneficial for candidiasis, cardiovascular disease, eczema and psoriasis and found in high concentrations in the brain. EFA?s aid in the transmission of nerve impulses and are needed for the normal development and functioning of the brain. A deficiency of EFA?s can lead to an impaired ability to learn and recall information.
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Experts agree: “Heat destroys essential fatty acids. Worse, it results in the creation of dangerous free radicals” (Prescription for Nutritional Healing, Phyllis A. Balc, CNC and James F. Balch, MD, page 68). Udo Erasmus says “heat destroys EFA?s and turns them into poisonous breakdown products that interfere with EFA functions and create free radicals”. The bottom line is, eat living foods and you will never have to worry about consuming these poisonous breakdown products or this type of free radical that can be so damaging to the body.
Sources: One of the most knowledgeable persons on the subject of EFA?s, Udo Erasmus, states, “all whole, fresh, unprocessed foods contain some EFA’s”.
“Alpha-linolenic (omega-3) acid is found in high amounts in flax, flax seed oil (approximately 60 percent) and walnut oil (ten percent). Other oils that have high levels of alpha-linolenic acid are perilla oil and hemp oil” (Know Your Fats, Mary G. English, PhD, page 238).
“Linoleic acid (Omega-6) is found in large amounts in unrefined sunflower seed oil (68 percent)” (Mary G. English, Ph.D., Know Your Fats, page 256).
I use one tablespoon of flax seeds ground in a coffee bean grinder (keep refrigerated) on most days and some fresh walnuts on other days to insure my omega-3 intake. For the omega-6, I eat raw sunflower seeds soaked and sometimes sprouted. Hemp seeds are a great source of both omega –3 and omega –6 EFA?s. They can be bought in a health food store. Be sure to refrigerate after opening.
If you are the type that likes to measure things, I included the following info. “The daily requirement for essential fatty acids is
27
satisfied by an amount equivalent to ten to twenty percent of total caloric intake” (Prescription for Nutritional Healing, Phyllis A. Balch, CNC and James F. Balch, MD, page 69). This translates into approximately two tablespoons of oil.
I would like to include the following story which I find very amusing. When I was traveling in New Zealand in early 2002, I came across a sticker on an avocado that caught my attention: It read “NZ AVOCADOS NATIONAL HEART FOUNDATION APPROVED.” Just a few years prior to that experience, I suggested to my mother that she include small amounts of avocado in her diet. (My research leads me to believe they are very beneficial). She told me that her cardiologist had told her not to eat avocado and had not told her anything about essential fats. So who is correct? The New Zealand heart foundation or my mom?s cardiologist…
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Chapter Two: Studies
Animal Studies
Many
thousands
of
laboratory
animals
have
been
experimented on and all prove the same point. Raw foods provide a health promoting diet and an all cooked food diet promotes disease.
In India, Sir Robert McCarrison fed monkeys a cooked version of their usual diet. All the monkeys developed colitis. Post mortem examinations revealed gastric and intestinal ulcers.
In Switzerland, O. Stiner fed guinea pigs a cooked version of their usual diet. These animals quickly succumbed to anemia, scurvy, goiter, dental caries, and degeneration of the salivary glands. When
ten CC?s of pasteurized milk was added to their daily diet, they developed arthritis as well.
More studies are included in the Enzyme section.
Reproduction
Francis M. Pottenger, Jr., MD, along with Alvin Ford, conducted
a
ten-year
\study starting in 1932. The study was done under the strictest scientific standards. They took approximately nine hundred cats and split them into groups. Six hundred of the cats had
29
complete medical histories. Medical observations were recorded on all of the cats. All the cats were kept outdoors in large pens. The groups had the same conditions except that one group was fed raw milk, raw meat and cod liver oil, while the other group had the same meat, but cooked, pasteurized milk, and the same cod liver oil. The cats fed with raw food (hereafter referred to as raw food cats) remained healthy throughout the generations. The cats fed with cooked food (hereafter referred to as cooked food cats) were unable to reproduce after the third generation. Therefore, there were no fourth generation cats fed on cooked food to continue the study. The raw food cats were resistant to infections, fleas and parasites; had no changes in skeletal tissue or fur; their mental states were friendly and predictable; and they had no trouble birthing or nursing.
The cooked food cats were not resistant to infections, fleas and parasites; had changes in skeletal tissue and fur; suffered from heart problems,
nearsightedness,
farsightedness,
under-activity
or
inflammation of the thyroid and bladder, arthritis and inflammation of the joints, inflammation of the nervous system with paralysis and meningitis, and infections of the kidney, bones, liver, testes and ovaries.
The mental status of the cooked food cats showed much more irritability than the raw food cats. They were unpredictable, bit and scratched. The males had a drop in sexual interest and same-sex sexual activities were observed. These sexual behaviors were not observed in the raw food cats. More details on this study can be found in the book, Pottenger’s Cats, by Francis M. Pottenger, Jr., MD.
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