War on Fat is War on Neural Development

Fats are vital to a healthy diet. Fats help carry, absorb, and store the fat-soluble vitamins (A, D, E, and K) in your bloodstream. Fats also help regulate your body temperature. Having some body fat cushions your organs and protects them from injury. However, as your probably already know, there are good fats and bad fats for your body . . . and your brain.

The good fats, or lipids, that work so beautifully in your body-and your brain-are called fatty acids. Essential fatty acids cannot be manufactured in your body so must come from the foods you eat (or supplements you take, although food sourcing is highly preferable). As far as your body, fatty acids are primarily used to produce hormone-like substances that regulate a wide range of functions, including blood pressure, blood clotting, blood lipid levels, the immune response, and the inflammation response to injury or infection.

Approximately 60 percent of your brain matter consists of fats that create all the cell membranes in your body. Let’s review: The good fat in your brain matter creates all the cell membranes in your body! If your diet is loaded with bad fats, your brain can only make low-quality nerve cell membranes that don’t function well; if your diet provides the essential, good fats, your brain cells can manufacture higher-quality nerve cell membranes and influence positively your nerve cells’ ability to function at their peak capacity. (Magnesium also plays a critical role in nerve cell development and optimal functioning.) ….

Essential fatty acids are the most important nutrients for your brain, but most American diets are sadly lacking in these “good” essential fats (found in flaxseed oil, olive oil, and fish oil) and way over the top when it comes to saturated, hydrogenated, and partially hydrogenated trans fats. …

https://www.psychologytoday.com/blog/prime-your-gray-cells/201109/the-skinny-brain-fats

Trans fats would not even be an issue if not for their massively orchestrated marketing as a “health food” by medical and governmental “authorities” over the past 50 years.  Trans fats serve a number of purposes: premature aging, early death and dementia, and the elimination of the need for refrigeration that would otherwise be needed to make industrial food tolerable to the nose after long trips in semi trucks and weeks on the grocery shelves which would make normal fat go rancid.   Another subsidy to centralized food production.   And with the rise of statin drugs, the war on brain matter has gone to a new level.  But now they’re focusing more on the kids:

Feds to Reinvent School Lunches—with Flavored Skim Milk Full of Toxic Additives

Reps. G.T. Thompson (R-PA) and Joe Courtney (D-CT) recently introduced the School Milk Nutrition Act of 2015, which seeks to increase dairy consumption in children by mandating low-fat and non-fat flavored milk for each school meal.

This follows changes to the USDA National School Lunch and School Breakfast Programs in 2012 that removed whole milk, 2% milk, and flavored 1% milk options from school meals, leaving only plain 1% milk and flavored skim milk.

As usual, there are powerful interests involved: the dairy industry, looking to regain market share, is very much in support of the new bill.

The bill completely ignores the evidence indicating that whole dairy, as opposed to low-fat or non-fat, is the healthier option. Research has shown that consuming whole-fat dairy lowers the risk of diabetes, heart disease, and bowel cancer, and causes less weight gain compared to low-fat and non-fat dairy. The federal government, and the sponsors of this bill, rely on outdated ideas pointing to saturated fat as the enemy despite current research that says otherwise.

Giving children flavored low-fat or non-fat milk adds insult to injury. Flavored milk contains all kinds of additives like high fructose corn syrup and artificial sweeteners like aspartame—a zero-calorie sweetener which Pepsi has just agreed to remove from its diet soda because of well-founded consumer concerns about safety. As we reported earlier, the dairy industry has petitioned the FDA to allow them to include aspartame as an ingredient but not list it on the milk label, even though aspartame is very dangerous and potentially carcinogenic. Aspartame also decreases the ability of the body to absorb tryptophan and reduces serotonin levels. Ten percent of aspartame is methanol which, when heated, converts to formaldehyde which in turn converts to formic acid—a product used to strip epoxy! A fine ingredient to feed our children on a daily basis!

We have also pointed out that chocolate flavoring may interfere with the absorption of calcium. It also covers up milk that is not fresh.

Finally, current government policy and the recommendations of this new bill ignore the host of problems that arise from factory farm dairy production. As we reported in 2012, a report from Harvard suggests that milk from factory farms may be associated with hormone-related cancers because of the industrial agricultural practice of milking a cow too far into her pregnancy. On top of that, pasteurization, especially ultra-pasteurization, destroys many of milk’s health benefits. …

http://www.anh-usa.org/feds-to-reinvent-school-lunches-with-flavored-skim-milk-full-of-toxic-additives/

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