In Blog 48 I explained how the brothers Cedric and Frank Garland identified the possible link between exposure to sunshine, which resulted in the formation of Vitamin D in the skin, and the incidence of colon cancer. Since then there have been many studies that confirm these ideas. William Grant conducted an ecological study of […]
According to the Yorkshire Post (6 July 2013) Emma Lee has just received a letter which informs her that her daughter Katie, aged 11 years, is “overweight” as determined by criteria devised by the National Child Measurement Programme(NCMP). Mrs Lee is very concerned at the impact this letter may have because it makes young girls
According to recent press reports , the Department of Health (DoH) is cock-a-hoop because the main supermarkets and some of the major food manufacturers have agreed on a system of nutritional labels which will appear on the front of food packaging. It is claimed that this will remove confusion and enable shoppers to choose so-called
In my previous post I referred to research which indicated that T2D can be overcome by switching to a diet with a relatively low content of carbohydrate. In this post I will present a few case studies based on the personal experience of individuals. The first is from Dr John Briffa’s blog(1). It is information
33. Type 2 Diabetes(T2D) and Low Carbohydrate Diet…Case Studies Read More »
In BLOG 15, I explained that there are serious doubts about the rationale which underpins the recommendation to increase the intake of polyunsaturates (PUFAs) which are the omega-6 fatty acids(omega 6s). Nevertheless foods which are high in PUFAs continue to be promoted as healthy. As recently as 2009 the American Heart Association (AHA) reviewed its
In my last post (BLOG 23) I showed there is convincing evidence that the fat present in milk is linked with specific health benefits. In recent years there has been growing interest in the CLAs which is the term used to describe the positional and geometric isomers of linoleic acid (LA). These have either
The NHS website section which deals with Healthy Eating recommends that we should choose low fat dairy products in order to reduce our intake of saturated fats (SFA) which raise cholesterol levels and therefore increase in the risk of heart disease. This has contributed to the demonization of the fat in milk and milk products.
This post relies heavily on the excellent book by Kate Rheaume- Bleue entitled “Vitamin K2 and the Calcium Paradox: How a Little-Known Vitamin Could Save Your Life”(1) As indicated in Blog 21, the fermented product prepared from soya is a particularly good source of Vitamin K2 (VK2) which is readily available in certain parts
In 1945, an American dentist Weston Price presented evidence of a fat soluble substance present in dairy products which played a fundamental role in the utilization of minerals which were essential for the prevention of dental caries and a range of common chronic diseases. Price was unable to determine the chemical composition of
A recent study conducted in Spain has been hailed by many commentators in the media as further evidence of the benefits of a Mediterranean-type diet (1). This is the PREDIMED trial in which the effects of 3 different diets were compared with respect to the incident rates of various diseases and al-cause-mortality. The participants