“Sounds delicious! It took me years to get used to Vegemite when I was a kid living in Australia. The key is to only use very slight amounts, and I mean barely scraping it onto one's toast. No one "slathers" vegemite. Even the veterans.”
“It is a dietary fat primarily composed of saturated fat, but mostly medium chain fatty acids which are important to eat and healthy. Keep in mind mother's milk is primarily composed of lauric acid, which is the dominant medium chain fatty acid found in virgin coconut oil. Also, dietary fat seems to be the poster child of contradictory information. *Quality* sources of organic/ grass-fed saturated fats are essential to human health for many reasons. A great book on the subject is called, "Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol" by Dr Mary Enig, a PhD researcher in lipids chemistry and nutrition of over 40+ years. She pioneered awareness about the devastating effects of hydrogenated oils (fake saturated fats) on human health and explains the rightful place virgin coconut oil (natural saturated fats) has in the diet. Virgin coconut oil was a critical food for me in my recovery of several digestive disorders so I swear by it. If you want more info, just let me know; I didn't want to go overboard. I hope that helps!”
“Dr Oz featured coconut oil the other day, recommending that we eat 1 tbsp per day. If you don’t care for the strong taste of coconut, Rich & Creamy Melt is an organic butter replacement that features virgin coconut oil in a blend of the healthiest organic fats and oils. Melt has the great taste that makes just about any food taste better with all of the ‘good for you’ benefits you want. “At Last, Good Fat!” – try it on us and see for yourself (www.meltbutteryspread.com).”
“Come on, really? Are you really saying you have more consumer confidence in Monsanto-driven food production and factory farms for your food sources? I have never heard of a recall of organic meat (or produce for that matter) and the advantage of buying locally is going to visit the farm so that any statements of confidence or lack thereof are informed. With that said, I do have concerns about the ability of the USDA (who oversees the organic certification program) to conduct enforcement activities and actually verify that the standards of the organic program are being met.”
“Their assurances aren't very reassuring. It looks like we have yet another reason to buy organic, pastured meat, dairy, and poultry from your local sources!”
wkmmarfa on Jan 11, 2012 at 07:35:10
“Guess what? Buying organic makes more people sick than any other products you can buy. Just imagine eating and drinking products produced by sewer water and waste matter. Thats organic. Thats why people get sick eating the stuff - yikes.”
“The proof that factory farmed sources of meat, poultry and dairy DOESN'T WORK has been self evident for decades. At what point do the hand full of corporations that dictate %95+ of the food supply discontinue treating the public with contempt and take responsibility for practices that promote salmonella, e. coli, and nutritionally inferior food in the supply chain? Its worse than the tobacco industry. The documentary, "Food, Inc." reports that 95% of e. coli in cows (resulting from soy and corn diets) leave their system after only 7 days of eating grass. Go figure.”
FZliveson on Jan 6, 2012 at 21:09:13
“eColi 0157 H7 (the most virulent and often fatal disease causing strain) originated from the fact that cattle were being fed grain for fast food purposes. Grain requires far more stomach acid to digest and the natural coliforms in the gut of the cattle had to mutate to survive. Hence the mutant strain, which as an added bonus- causes often fatal disease in humans. Welcome to modern America where "Progress is our most expensive overhead expenditure"”
Cygnia on Jan 6, 2012 at 13:49:59
“excuse me... resulting from GMO soy and corn diets!”
“The idea of this article is relevant by exposing the enormous amounts of money flooding our legislative system for influencing the food supply chain in the US; clearly these amounts far surpass any money spent by 99.9% of individuals and or non-profits also seeking a voice in how we govern our food supply. However, the information in this article is incomplete without details on the positions these companies are taking on the topics of their interest. What specifically are they lobbying for in regards to labeling requirements and childhood obesity for instance?”
TenaciousMutt on Dec 18, 2011 at 12:41:47
“This is a general article that talks about who's lobbying for what:
“This is outstanding! Let's hope that when the people speak as they have here, their voice is louder than Big Agro-Business. The outcome of this petition will prove whether or not the American people still have a voice in politics.”
Mar 26, 2012 at 10:05:54
“Dr Enig was rightfully against margarine containing hydrogenated oils and dominated by conventional seed oils (either rancid, with traces of hexane, and or dominant in Omega 6s), but she also states quite clearly in her book that we need a variety of oils in our diet in order to be healthy. The premise of her work is that healthful forms of saturated fats (organic, grass-fed) have a rightful place in our diet and the "anti-saturated fat" campaign is irresponsible and inaccurate. As for the Weston Price Foundation, they promote the consumption of raw, grass-fed organic butter (which is hard to find), but they also promote virgin coconut oil and cod liver oil. In other words, butter is not the only advocated source of dietary fat. Melt Organic is made with all organic, expeller pressed ingredients whose dominant oil is virgin coconut oil while offering 425mg of Omega 3s per serving with an Omega 6:Omega 3 ratio of 2:1, all of which fall within Dr Enig's recommendations. Melt Organic is just as "real" as butter and with a better fatty acid profile for nutrition. It also tastes amazing because it uses a very small amount of organic butter instead of an artificial butter flavoring.”
Mar 18, 2012 at 10:01:11
“Just curious... what are your thoughts on kombucha? I had a great experience drinking it in the mid-90s and I am now re-connecting with it again (homemade, continuous brew method). While my personal positive experiences should be good enough, it bothers me there is really nothing that has been published on it - we don't even have solid confirmation of what is in kombucha let alone what it does and how it does it. Just curious to get your take on it. Thanks for sharing.”
maveet on Mar 26, 2012 at 23:11:08
“I also used kombucha in the 90's, and rapidly developed a terrible candida or some other type of nasty infection, don't remember the details now. But it put me off kombucha, and I now have no desire to try again. I'm amazed at how delicious whey tastes after fermenting veggies including onion. And even on its own it's easy to drink. cheers.”
Mar 17, 2012 at 11:40:57
“Fish consumption has an excellent record in clinical trials, but fish oil capsule supplements DO NOT. In the Diet and Angina Randomized Trial (DART-2), 3114 men with stable angina were followed for 3-9 years. There was a control group, a group advised to eat oil fish, and a group taking 3 fish oil capsules daily. There was significant increase in sudden cardiac death among the subgroup taking fish oil capsules (Burr et al., 2003). Again, avoid fish capsules and either consume cold water fish or take cod liver oil and or flax oil that is fresh and refrigerated.
Burr, ML et al. 2003. Lack of benefit of dietary advice to men with angina: results of a controlled trial. Eur J Clin Nutr. 57(2):193-200. http://pmid.us/12571649.”
Mar 16, 2012 at 20:33:22
“I could not agree more. I only recently learned of the GAPS diet, which in large part I already follow from my own trial and error experience, since I have had a history of digestive disorders that are largely under control. Integrating home made fermented foods (sauerkraut, kefir, kombucha, etc) also helps tremendously (and are more effective than probiotic supplements). Cutting out wheat (pasta primarily) has also made a huge difference. Congratulations for healing yourself with so much conflicting information on nutrition out there. I had a similar journey years ago, so I completely understand. Honestly, you would think we are in the 1600s or something.”
maveet on Mar 18, 2012 at 00:56:00
“Thanks Cygnia. Yes to fermented foods! I wrote to the word count in my comment, because I want to give someone else the opportunity to find a solution. At last the underpinnings of my 9 year struggle with ME/CFS was revealed. As for the 1600's, we're so fortunate to be able to use online resources, as there's no way to rely on dr's visits to deal with these major chronic health problems. New fan here, keep on cooking!”
Mar 16, 2012 at 14:18:02
“While I wholehearted agree with most of this article, limiting the discussion of “healthful” fats to Omega 3s leaves out the other half of the story. Just as our bodies require quality sources of Omega 3s, so too our body needs quality sources of saturated fats, specifically medium chain fatty acids (MCFAs) such as those found in virgin coconut oil, in order maintain and or recover health. Its organic saturated fats, like those found in virgin coconut oil, that assist with the uptake of fat soluble vitamins like Vitamin D and assist with the uptake of Omega 3s. Without going into a diatribe, I recommend reading Dr Mary Enig’s book, “Know Your Fats: the Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol”. Dr Enig is a dietary lipids chemist 40+ years and world-renowned for her work in the field. Melt Organic Buttery Spread is an excellent, delicious butter alternative that is a source of MCFAs and provides 425 mg of Omega 3s per serving, while maintaining an Omega 6:Omega 3 ratio of 2:1 – and it tastes amazing.
One last note, studies have shown that Omega 3s taken in gel caps have no positive benefit because the oil is already rancid. Best sources for Omega 3s are cod liver oil and flax oil that are refrigerated and fresh.”
DrP on Mar 25, 2012 at 23:52:32
“From my reading of Dr. Enig, I can't imagine she would recommend using "Buttery Spread" instead of real butter.”
Fromageball on Mar 17, 2012 at 17:49:19
“I've read that about the Omega 3 capsules as well. I started eating sardines regularly to combat this. They make a great, filling lunch. Was thinking about trying cod liver oil as well - that and the sardines are also a good source of vitamin D.”
jmoser1973 on Mar 17, 2012 at 08:21:53
“You can take the capsules to get fish oil, but you have to take more to get the same effects as one piece of salmon. Just taking two isn't enough.”
maveet on Mar 16, 2012 at 18:22:22
“Also, see Dr. Natasha Campbell-McBride's work for the importance of animal fats for brain and gut. Finally understanding that my life-long problems have been due to "asymptomatic" celiac disease, I began the GAPS diet. Following 30 years of vegetarian eating, eating bone broth with extra fats, meat, and eggs has already resulted in dramatic changes in my brain and connective tissues. And stored fat from carbohydrates is dripping off.
A neurologist and neurosurgeon, Campbell-McBride developed GAPS from the Specific Carbohydrate Diet to cure her autistic son. Since then she's helped thousands suffering from Gut and Psychology Syndrome. Animal fat feeds the brain and nervous system. The low-fat diets we've all learned were essential have been detrimental. She even documents how the body NEEDS higher cholesterol as it ages, not drugs. Of course, this is not trans-fats. You can see her video clips on You-tube, or at Dr. Mercola's site. For more detailed info, see her articles at Weston A. Price Foundation. There are dozens of blogs by people working with this diet; search GAPS diet. The official GAPS site is about the least user-friendly of these, but the Q&A there are excellent.
It was only serendipity that a comment in these pages led me to a link that read, Gut and Psychology Syndrome. My nervous system was such a mess by then, that even this label offered me hope. And the diet has not disappointed. A long healing process I've just begun.”
Sandals07 on Mar 16, 2012 at 15:04:52
“I totally agree with your comment! I was thinking the same as I was reading it. Canola oil is not a good source, either. Most people will not buy organic and the rest is just crap.”
Mar 6, 2012 at 11:00:22
“...? Organic oils are expeller-pressed so there is no issue with hexane. Also, the individual oils come with certificates of analysis showing they are fresh oils that are not rancid (peroxide values are practically zero) prior to blending. If you look at the nutrition facts panel, you will see that Melt is 87% saturated and monounsaturated fat, with an Omega 6:Omega 3 ratio of 2:1 and 425 mg of Omega 3s per serving, so I don't understand your comment.”
Feb 29, 2012 at 09:40:36
“I LOVE virgin coconut oil and I am a HUGE fan, particularly given its important role in helping me work through several digestive disorders many years ago when I was on a restricted diet. But as much as I love what virgin coconut oil does, its hard incorporating it into food in ways that are delicious and easy to eat. I buy Melt Organic - an organic butter substitute - that has virgin coconut oil as the first ingredient... it is SO GOOD! Melt is much more versatile and delicious and a much easier way of getting my MCTs (and my Omega 3s) all at once. Its also organic with a short list of ingredients, which I love too. Here's the site if you want to check them out: www.meltbutteryspread.com.”
Feb 29, 2012 at 09:14:57
“No doubt. I have often wondered about that. I can understand the costs of packaging, marketing, etc are high but $4 for how many ounces? Come on. The bottle its packaged in is more expensive than the liquid.”
Feb 28, 2012 at 19:50:23
“I too struggle with the lack of real information. I drank kombucha 17 years ago for an entire summer and at that time it had wonderful, healthful effects by straightening out my digestion (which I didn't even understand at the time was whacked out); I recovered much more quickly after serious road biking, it helped me feel more alert, and it even eliminated painful menstrual cramps for the only time in my life. That summer, I left for graduate school and didn't make it again until just 2 weeks. My body seems to be asking for it so I am giving it a try and it is again helping me feel better in a number of ways. I want to trust my body and how it makes me feel, but it sure would be nice to have some kind of real research that describes what it actually does and how it does it instead this mythology of its origin in Russia or China. I just learned of the "continuous" brewing method (instead of the spot brewing I am used to doing), which I am excited to try. It sounds like it will yield more kombucha for less effort that is more consistent, with a better array of beneficial bacteria, and is safer from contamination. Here's the link if you are interested: http://www.westonaprice.org/food-features/continuous-brewing-kombucha.”
“Thank you for writing on this important subject. It is amazing how not just organic has become the norm, but historically vilified products like virgin coconut oil have as well. The inadequacies of the food industry, it seems, are starting to come to a head. We still have a long way to go, after all, isn't organic food only 4% of the total food supply? As organic, local, raw dairy, etc become more mainstream, I suspect we will see a new generation of innovative food products that capture these ingredients in an ethical and nutritious way. Example: while virgin coconut oil (VCO) is the darling of the health food junky, let's face it, it is pretty hard to use on a daily basis. Food products, like Melt Organic (a butter substitute) that prominently feature VCO go a long way to make it and even flax oil far more enjoyable to eat in a food product that is more versatile than VCO by itself. As long as mega-food corporations are not successful in squelching food startups with their gross advantages in the supply and distribution channels, the future of new food products could be very cool in the next 20-30 years.”
“(con't) I don’t think I have addressed everything in your comments, but this is already getting long. One last passing comment I would make is that you may find interesting the meta-analysis by Siri-Torino et al (2010) (Am J Clin Nutr 2010;91:535-46), "Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease". Twenty one (21) studies, with follow up of almost 350,000 patients were evaluated and summarized for determining the linkage between intake of saturated fat with cardiovascular disease. With only 11,000 people suffering CVD or stroke, this meta-analysis of epidemiologic studies showed there is no significant evidence for concluding dietary saturated fat is linked to coronary heart disease or cardiovascular disease. They also published a second study (same year) going into the role of carbohydrates in cardiovascular disease and obesity (I believe).
Of course, I respect your views may differ based on your own educated insights! Thank you for the civilized discussion – not a lot of those on HuffPost!!”
Debor on Jan 19, 2012 at 15:36:54
I really appreciate your detailed response and I know others will as well. As you said, nutritional science really is in its infancy, and there are few hard facts upon which we can rely. We are participating in a dialogue that has come a long way since I was in medical school. At that time, I believe one 8-hour day was devoted to nutrition. Completely ridiculous. Clearly, the field still has a long way to go.
“(con't) Not only do long chain fatty acids make higher demands on the body for transforming them, the body isn’t able to transform saturates with “trans” bonds versus natural saturated fatty acids with “cis” bonds. Hydrogenated oils allowed the rise of seed oil empire and seed oil consumption in the American diet (e.g, corn, soy, canola) at the expense of quality forms of saturated fats and sources of Omega 3s. On top of that, these same seed oils are “recommended” for use in cooking and high heat when these oils are the most prone to oxidation! Unfortunately, we are still haunted by the marketing mantras of “saturated fats are bad” in order to push seed oils into the marketplace. Some interesting reports have come out identifying that the early research damning saturated fats was due to corrupted data sets that did not differentiate between hydrogenated oils (trans) and naturally occurring saturated fats (cis) in their results and discussion.
I am inclined to believe that we eat far too many oils high in Omega 6s; this consumption far exceeds nutritional benefit and some convincing arguments have been made to show that it’s actually toxic over time given their propensity for oxidation in human tissue, which leads to inflammation. We need saturated fat for many physiological functions, but if you want to stick to a low-fat diet, then my vote is to eat high quality forms of saturated fat in moderation and flax oil/ cod liver oil for omega 3s.”
“(con't) I am referring to gluten (compound protein that triggers autoimmune disease and promotes cancer, heart disease, neuropathy), opioids (making wheat addictive), and wheat germ agglutinin (protein that damages the intestine and interferes with vitamin D action, thus sabotaging the immune system and promoting chronic infections). I admit I was first resistant to this information because I love pasta and bread, but when I had a relapse of gut permeability in 2010, I was able to link it back to eating steel cut oats religiously every morning for about a year prior to the outbreak. Ironically, this suggests alcohol is a less toxic way to ingest grains because it’s fermented and these toxins have been broken down. An extensive article on breaking down toxicity of grains via soaking can be found here (if you are interested): http://www.westonaprice.org/food-features/living-with-phytic-acid. Apparently this is also true with legumes but to a lesser extent, which is one reason why soaking beans overnight before cooking is so important.
Fat. Fat seems to be the poster child of contradictory information in the nutritional world. We have the food industry in part to thank for this. I could on and on about this one, so I will try to keep my comments to a minimum. As you know, hydrogenated oils are a synthetic/ fake saturated fat, converting long chain polyunsaturated fatty acids (corn/ soy oils) into long chain saturated fatty acids (trans vs cis bonds).”
Cygnia on Jan 19, 2012 at 14:23:06
“Please see last comment - it continues on from this one. I guess a section of response got lost... ?”