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The most up to date collection of scientifically based health facts.
Includes simple to understand definitions and complete references


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F

Fat (Dietary): (also see Body Fat and Adipose Tissue)
Fiber
Fish Oil: (also see Essential Fatty Acids)
Folic Acid:(also see Vitamins)
Food Additives
Free-radicals:(see Antioxidants)
Fructose
(fruit sugar): (see Sugar or Carbohydrates)


Fat (Dietary)
: (also see Body Fat and Adipose Tissue)
 
Dietary fat does not go to body fat. Reference: The American Journal of Clinical Nutrition, Dept. of Human Studies and Nutritional Sciences, University of Alabama at Birmingham, 1996, vol. 64, pgs. 667-84.

No saturated fats found in aortic plaque! Reference: Lancet 1984;344:1195-96. [Eating saturated fat did not cause their heart disease.]

20. Butter is used directly for energy. Reference: Textbook of Medical Physiology, pg. 843.

A study on a Mennonite community which consumed the same amount of saturated fat and a higher amount of cholesterol showed that they had lower cholesterol levels, body-fat levels, and blood pressures than expected. Glick, M, et al. Dietary cardiovascular risk factors and serum cholesterol levels in an Old Order Mennonite Community. Reference: American Journal of Public Health. 1998 Aug;88(8):1202-5.

A large study of Finnish men showed NO association between fat OR saturated fat intake and coronary deaths. Pietinen P, et al. Intake of fatty acids and risk of coronary heart disease in a cohort of Finnish men: The Alpha-tocopherol, beta-carotene cancer prevention study. Reference: American Journal of Epidemiology. 1997;145(10):876-887.

In Spain, as the population increased its consumption of meat and other saturated fats but decreased its intake of sugar and other sources of concentrated carbohydrates, incidence of heart disease decreased. Ulbright TLV, and Southgate DAT. Coronary heart disease: seven dietary factors. Reference: The Lancet. 1991;338:985-992.

The French consume large amounts of meat and saturated fat yet have low levels of heart disease. Renauld S, and DeLorgeril M. Wine, alcohol, platelets, and the French paradox for heart disease. Reference: The Lancet. 1992;339:1523-6.

Here are several other study references which have seriously questioned the role of total fat and saturated fat in the causation of heart disease.

Hu FB, et al. Dietary fat intake and the risk of coronary heart disease in women. Reference: New England Journal of Medicine. 1997;337(21):1491-1499.

Ravnskov U. The Questionable role of saturated and polyunsaturated fatty acids in cardiovascular disease. Reference: Journal of Clinical Epidemiology. 1998;51(6):443-460

Golomb BA. Dietary fats and heart disease – dogma challenged? Reference: Journal of Clinical Epidemiology. 1998;51(6):461-464.

Ascherio A, et al. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. Reference: British Medical Journal. 1996;313:84-90.

All of these studies have shown that cutting fat levels down not only reduces the "bad" LDL cholesterol, but the beneficial HDL cholesterol as well, and furthermore, higher insulin, glucose, and triglyceride levels also result from a high carbohydrate diet. Reference: Leddy, J, et al. Effect of a high or low fat diet on cardiovascular risk factors in male and female runners. Medicine & Science in Sports & Exercise. 1997 Jan;29(1):17-25.

Hudgins, LC, et al. Human fatty acid synthesis is stimulated by a eucaloric low fat, high carbohydrate diet. Reference: Journal of Clinical Investigation. 1996 May 1;97(9):20811-91.

Schaefer, EJ, et al. Body weight and low-density lipoprotein cholesterol changes after consumption of a low-fat as libitum diet. Reference:  JAMA 1995 Nov 8;274(18):1450-5.

Katan MB. Effects of low-fat diets on plasma high-density lipoprotein concentrations. Reference: American Journal of Clinical Nutrition. 1998;67(suppl):573S-6S.

Reference: Kasim-Karakas SE, et al. Changes in plasma lipoproteins during low-fat, high-carbohydrate diets: effects of energy intake. American Journal of Clinical Nutrition. 2000;71:1439-47.
 
The Harvard Nurses study has shown that dietary fat, even the saturated form, does not increase the risk of breast cancer. However, it did show that high levels of insulin and excess carb intake does raise the risk. This may be related to the consequent increase in body fat., particularly in and around the abdomen, in postmenopausal women. References:Journal of American Medical Association, 1999;228:914-920
 
WebMD 2002. http://my.webmd.com/condition_center_content/brc/article/1689.52069
 
High fat not increase risk. Reference: March 10 issue of the Journal of the American Medical Association
 
Insulin may increase risk: Reference: Source: The 93rd Annual Meeting of the American Association for Cancer Research, San Francisco, April 6-10, 2002
 

A high-fat diet and related increased production of a specific protein appear to protect brain cells from damage caused by prolonged seizures. Reference: United Press International Bruce Sylvester, UPI Science News, in West Palm Beach, Fla. http://www.nlm.nih.gov/medlineplus/news/fullstory_11845.html (2003/03/07)
 
Fiber:
 
In 1999, Harvard published a study stating colon cancer is not caused by eating meat and is not helped by eating fiber. Reference: The New England Journal of Medicine, January 1999.
 
Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries. Reference: Van Rensburg et al., "Nutritional status of African populations predisposed to esophageal cancer", Nutrition and Cancer, vol. 4, 1983, pp. 206-216; Moser, P.B. et al., "Copper, iron, zinc and selenium dietary intake and status of Nepalese lactating women and their breast fed infants", American Journal of Clinical Nutrition 47:729-734, April 1988; Harland, B.F. et al., "Nutritional status and phytate: zinc and phytate X calcium: zinc dietary molar ratios of lacto-ovovegetarian Trappist monks: 10 years later", Journal of the American Dietetic Association 88:1562-1566, December 1988.
 
Fish Oil: (see Essential Fatty Acids)
Click here for Visual Aid
 
Fish have no oil glands. In order to get oil from a fish the fish has to be “juiced”. Fish store toxins in their fat just like humans. Fish oil is not the best way to get essential EFAs because they are full of toxins and the process of getting oil from them concentrates those toxins. Also, chemicals are used to extract the essential oils, which compromise the nutritional value.
 
In contrast, the EFAs in Basic Essence are extracted from organically grown seeds (they are also pressed organically), therefore greatly minimizing the toxic effects of the environment instead of concentrating them. Reference: for toxins in fish: Nutrition Science News, “Prop 65 Activists Target Fish Oil”, Boulder, CO, Nov. 1997, Vol. 2, No. 11, pg. 537.
 
Folic Acid: (see Vitamins)
 
Food Additives (not digestible by humans)::
 
Cellulose= Sawdust
Silica= Sand
Psylium Husks
 
Reference: Essentials of Biochemistry, pg. 185, Jay M. Templin, Research & Education Assn, 1998, ISBN: 0878910735
 
Fructose:
 
It is estimated that 50% of adults can’t digest the fructose (fruit sugar) from more than 2 pieces of fruit. Reference: Basic Medical Biochemistry: A Clinical Approach, pg. 404. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August 1996, ISBN: 068305595X

 

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