I don’t know about you, but I see ads and books for Ketogenic diet programs everywhere.  They sound so enticing. After all, ketosis is promoted as a powerful way to burn body fat and sharpen your mental focus.  So should you jump on that trend? Here are some aspects to think about:
 
What is a Ketogenic Diet?
Without glucose from carbs (and here I don’t just mean sugars and grains but also beans, legumes, fruits and vegetables) your body burns the fat you eat and the stored fat on your body as its main fuel source.  The fat breaks down into ketones that are an alternative to glucose to fuel your brain and suppress hunger. The exact details of what you might eat vary somewhat from program to program but broadly speaking you eat the majority of your calories as fat, restricting protein to moderate levels (15-20%) and carbohydrates to 5-10%.
 
Potential Benefits of Burning Ketones

• Less Inflammation – Burning ketones causes less inflammation than burning glucose.
• More Brain Power – The brain on ketones produces more mitochondria – the energy source for your cells.
• Neuroprotective – A great way to benefit brain conditions like epilepsy and Parkinson’s.
• Less Hunger – When your body is good at burning fat for fuel it can always turn to your fat stores for energy and you don’t feel as hungry.
• Rapid Weight loss – Where burning carbs for fuel increases insulin and puts you into fat storage mode, burning fats means that you can utilize stored fat on your body.
• Blood sugar balance and improved insulin sensitivity.
• Cardiovascular benefits.

 
Is Keto Beneficial Long Term?
Staying on a ketogenic diet long term can be stressful on the body. There isn’t a human population in history that has existed in long-term ketosis. Even the Inuits, who had a very high fat diet, were not in ketosis because they had genetic mutations that stopped them overproducing ketones. For this reason, I don’t recommend staying on a keto diet for a long period and think it suitable for only 3-6 months as a therapeutic diet helpful to deal with certain situations only.
 
 
Downsides of the Ketogenic Diet
Also bear in mind that not everyone will respond the same way to a ketogenic diet. Everyone has different genetics and lifestyles. Consider if a ketogenic diet is really the right direction for you and beware of these potential downsides before you embark on a keto program.

• Damage to the Gut Microbiome - Restricting carbohydrates means restricting vegetables and other sources of dietary fiber. This results in less fermentation and therefore less food for the gut microbes. It also means a more acidic environment in the colon, which can encourage less desirable bacteria to thrive.
• Constipation – The lack of fiber can slow down things in the GI tract and that means you are not eliminating waste and toxins. As toxins are stored in fat tissue this a concern if you are burning body fat.
• Keto Flu – It takes time for your body to adapt to be able to burn fat for fuel. It can take a couple of days or a couple of weeks. The transition period, known as the keto flu, is often accompanied by fatigue, lightheadedness, dizziness and electrolyte imbalances that can be severe.
• Hormonal imbalances – Women, in particular, seem to respond less well to a ketogenic diet. Ketosis is like starvation and so the body can shut down reproductive functions via the thyroid. Especially if you have low thyroid function, the risks of keto may be too great. Keto is also not a good idea if you have low cortisol and adrenal fatigue. Fiber is important for removal of excess hormones from the body and without it they will stay in your system and create imbalances.
• Stress on the liver, kidneys and gallbladder – Some people don’t do well digesting and metabolizing fats. It is better to monitor how you are doing with regular blood tests. If you aren’t doing well, keto is probably not for you.
• People living in Blue Zones, the world’s longest living cultures, eat a diet rich in fruits and vegetables that are packed with phytonutrients, vitamins and minerals.

 
Let us know if you have more questions. We always love to hear from you.

​Did you know that conventional mouthwash can damage your oral flora and cause more problems than it solves? Here’s why:
 
Your mouth has it’s own ecosystem that includes up to 1000 types of bacteria, enzymes for digestion, proteins that feed the bacteria, and more. The microbes work in a fine balance with your gut microbes and immune system to keep you well. Using a mouthwash that “kills 99% of germs” means that you are killing off this ecosystem that is designed to keep you healthy.
 
These common conventional mouthwash ingredients kill off both good and bad bacteria:

• Alcohol
• Hydrogen peroxide, which can also kill the cells inside your teeth.
• Chlorhexidine, which also stains teeth, increases tartar and alters taste perception.
• Hexetidine, which is linked to unstable heartbeat and allergic reactions.
• Triclosan, which can lower thyroid hormones and is linked with cancer and fertility issues.

 
Bad breath or bleeding gums are indication of a system out of balance. There is an overgrowth of particular harmful bacteria that like to burrow into your gums to find iron in your blood to feed on and they can make your gums bleed.
 
The best way to stop this overgrowth is to support the helpful bacteria with oral probiotics. Strains like Lactobacillus Salivarius and Streptococcus Salivarius improve bad breath, reduce plaque and support healthy teeth and gums. Here’s one chewable probiotic that can help.
 
These are some other common ingredients in commercial mouthwash that can impact our health in a negative way:

• Artificial dyes, which can stain your teeth and are toxins so put strain on the liver.

• Methylparaben, which is an endocrine disrupter.
• Sodium benzoate, which is also an endocrine disrupter.

 
It is also important for oral health to make sure you take care of your gut health, keep inflammation at bay and keep your nutrient levels are strong. Let us know if you need help to see where you could improve things.
 
Other alternatives to conventional mouthwash are:
Oil Pulling - Swish coconut oil or olive oil around your mouth for 10-20 minutes and then spit it out.
Homemade mouthwash – I have been tweaking my recipe for taste and have arrived at this combination. For safety, it’s important to use only very high-grade essential oils.

• 12oz water
• 7 drops peppermint oil
• 5 drops melaleuca oil
• 3 drops cinnamon oil
• 1/8 tsp sea salt.

 
As always, please share your thoughts and experiences with us. We love to hear from you!

Omega 3s Deliver Health Benefits
Unless you’ve been living under a rock, you’ve probably heard a lot about the benefits of eating fish. They are packed with Omega 3 fats that are good for our brain (more than half of the brain is made from fat), nervous system, heart and cardiovascular system. Omega 3 fats are anti-inflammatory and so protect against chronic disease like type 2 diabetes, autoimmune conditions and depression.
 
Not all fish are created equal for delivering Omega 3s.  Dark, oily, stronger tasting fish typically contain the highest amounts. These ones have some of the best levels.

• Sardines
• Herring
• Salmon
• Trout
• Oysters
• Mussels

 
It is worth noting though that some seafood that is lower in Omega 3s deliver other nutrient benefits like abundant minerals that can be lacking in our diets. Don’t feel too constrained!
 
It’s possible that you’re aware of some concerns around eating fish too and if you’re like many of my clients you could use some more guidance.
 
Farmed vs. Wild Fish
 

1. Wild fish is best for our health (although keep reading for more about Mercury toxicity), but with the pressure to keep up with consumer demand, more and more fish that we buy is farmed.
2. Some farm-raised fish is produced responsibly, without the use of harmful antibiotics, fungicides and parasitides and providing the fish with appropriate food.
3. Unfortunately though, much of the farm-raised fish is contaminated with toxins and raised on food that’s far removed from what it would naturally eat.  That reduces the Omega 3 content of the fish, sometimes to almost negligible levels and exposes us to toxins.

 
Ask your fishmonger or look for labeling on farmed fish that indicates:

• The fish were raised without antibiotics or hormones.
• They were farmed in low-density (not cramped) pens or tanks.
• The fish tanks or pens were not treated with synthetic herbicides.
• The fish were fed a more natural diet that does not include genetically-modified plants or land-based foods.

 
Mercury Toxicity
 
Industrial factories pollute our oceans and waterways with mercury and other manufacturing toxins. These toxins are absorbed by small water organisms and plant life which are then eaten by larger fish. For this reason, fish higher up the food chain contain more mercury than smaller fish as it accumulates.
 
Avoid eating larger fish like these that tend to be higher in mercury:

• Bluefish
• Cod
• Halibut
• Mackerel
• Orange Roughy
• Shark
• Swordfish
• Tilefish
• Tuna

 
If you’re like me and love your sushi, you might consider using spirulina, chlorella  or other heavy metal detox ingredients afterward to support your body in detoxing.
 
Eat smaller fish like these that are lower in mercury:

• Anchovies
• Catfish
• Crab
• Oysters
• Sardines
• Shrimp
• Tilapia

 
Should I take a fish oil supplement?
 
Many people in the US are deficient in Omega 3s. For that reason I often add an OmegaCheck to other blood testing that my clients are doing.  It can be challenging to get your omega 3 levels to where they should be. So whilst it’s not as beneficial as eating the whole fish, I suggest taking an Omega 3 fish oil supplement. I am so impressed by Xymogen’s Omega MonoPure that my family and I take it and I recommend it to all of my clients. You’ll need a referral code so if you’d like to find out if it’s a fit for you then let me know and we can chat.

As always, let me know if you have questions or comments.  We always like to hear from you.

Olive oil is made from the fruit of the olive tree, which is naturally high in healthy fatty acids. Extra virgin olive oil health benefits are well known and include lowering rates of inflammation, heart disease, depression, dementia and obesity.
 
But not all olive oil is created equal! Here are some things to consider when you purchase.
 
There are several types of olive oil available:

• Extra virgin olive oil – produced by cold pressing without chemicals or heat. This has the most health benefits
• Virgin olive oil – comes from a second pressing and possibly riper olives but still a good product.
• “Light” olive oil – refined olive oil that may be chemically processed and blended with cheaper vegetable oils. This product may be rancid due to high heat processing and I suggest avoiding it.
• Frequently, oil labeled as “extra virgin olive oil” contains cheaper GMO canola oil (which I strongly recommend avoiding due to it’s negative health affects) and herb flavors to make this fake oil taste like the real thing.

 
How do I tell if my olive oil is fake?

• If the oil is super cheap, it probably isn’t real. Spend a little more! You get what you pay for.
• Check the label for a seal from the International Olive Oil Council (IOC).
• A good olive oil will solidify when it’s cold and refrigerated because of its chemical structure. If it doesn’t become cloudy and thicken then it is not pure olive oil.

 
Look for a harvesting date on the label to know that the oil is still fresh. An unopened bottle of good quality olive oil lasts for up to two years from the date it was bottled if you store it in a cool, dark place. Once the bottle is opened, it should be used within a few months.
 

You may have noticed that this month at Ways to Optimize we are focused on the immune system. Whilst we typically think about protecting ourselves from colds and flus when we discuss our immunity, I want to touch here on a less high profile aspect of the immune system that’s super important and for many not functioning well and that’s our Stomach Acid Production.
 
Are acid-suppressing drugs helping us?
 
Problems with heartburn and acid reflux are common. Acid-suppressing drugs are among the most commonly used prescription and over the counter pharmaceuticals. The pharmaceutical companies' sales rely on us accepting the idea that stomach acid is something that needs to be kept in check. It does sound plausible, doesn’t it, that symptoms of heartburn, indigestion and gastrointestinal reflux disease are caused by too much acid, because that burning is real. The reality is that it is much more likely that you have too little stomach acid production rather than too much. These medicines are actually working counter to what many people really need. Stomach acid is not something to be feared. We definitely need it. Our body is designed so that enough acid can be produced to bring our stomach pH to around 1.5 to 3.0. That’s a really strong acid!
 
Why is stomach acid important in immune health?
 
Stomach acid has several important roles in digestion but I’d like to highlight these in relation to a healthy immune system.

• It inhibits the growth of microorganisms that enter the body through food to prevent infection. Super important for keeping us from getting sick.
• It ensures proper absorption of many minerals, such as zinc. Zinc is a key nutrient for our immune system and (double whammy!) is critical for production of stomach acid. So it is a circular problem…less stomach acid causes less zinc causes less stomach acid and so it goes on!
• It helps protect us from duodenal ulcers and ensures proper digestion of food. Both are important as protection from a leaky gut. Leaky gut can result in food sensitivities, inflammation and autoimmune conditions.
• It is important to keep our essential gut flora healthy, a key aspect of our immune system.

 
Why do I feel burning when I have low stomach acid?
 
The stomach has two valves, the lower esophageal sphincter (LES) (at the top of the stomach) and the pyloric sphincter (at the bottom of the stomach).
The pyloric sphincter is a one way valve which is designed to open when the food in your stomach is digested to chyme with the correct pH. If you don’t have enough stomach acid the valve may not open.
The other valve, the LES, is designed to open both ways.  When excessive pressure builds up in the stomach, but the pyloric valve doesn’t open, the body releases the pressure by opening up the LES.  Even if your stomach isn’t producing enough acid, any amount of acid going into the esophagus will result in burning sensations because the esophagus is not designed to handle stomach acid and doesn’t have the same protections that the stomach has.  Frequent opening of the LES toward the esophagus will contribute to a weakened valve that compounds the problem.
 
Note:  There are also other causes that contribute to a malfunctioning LES.  Certain foods (e.g. hot peppers, citrus, tomatoes), drinks (caffeine, alcohol), overeating, overweight and obesity, pregnancy, hiatal hernia, and many medications (including NSAIDs, antibiotics, bronchodilators, beta-blockers, calcium channel blockers, nitrates, antidepressants, anti-anxiety, and anticholinergics) are associated with a weakened LES.           
 
Restoring your stomach acid levels
 
Don’t worry! If you suspect you may have low stomach acid, help is at hand. We can help you identify if low stomach acid is at play in your symptoms, support your digestion as you heal and help you identify and remedy nutrient deficiencies that may be at the heart of things.  Get in touch if you’d like to get help. We also have some Special Deals this month to help you address immune concerns and save you money.
 
 
 
 

​Last time we looked at some detective work that you might do around allergy symptoms and some things to avoid. But thankfully, it doesn’t have to be all about things you can’t eat. There are some foods and supplements to emphasize that can actually help you with your allergies in a natural way. Here are some of our top choices:

Raw Local Honey
This works to relieve symptoms because it contains small amounts of local pollen that may be causing your allergies. It acclimates your body to the allergens. You can take a couple of tablespoons each day. Of course this is also a lot of sugar, so aim to eliminate other sources of sugar as much as you can. 
Cool Tip: Mix the honey with coconut oil and perhaps some cocoa powder so as to reduce the immediate blood sugar impact.

Probiotics
Probiotics and probiotic-rich foods help with the balance of gut flora, and as you read last month, have been shown to ease seasonal allergies. Foods rich in probiotics include kefir, sauerkraut, kimchi, kombucha, natto, yogurt, and raw cheese.
Here’s a probiotic that I like to recommend because it has some interesting technologies that protect good bacteria from digestion in the stomach so that more of the bacteria reach the intestine.

Bromelain
The enzyme Bromelain found in pineapple, which is anti-inflammatory, combined with good amounts of vitamins B, C and other essential nutrients, can help to reduce your reaction to seasonal allergies. This Bromelain formula is a great anti-inflammatory that helps support a healthy immune system.
Cool Tip: Eat the core of fresh ripe pineapples, as it has the highest concentration of the essential nutrients you need during allergy season.

Apple Cider Vinegar
Apple cider vinegar helps to break up mucus and improves lymphatic drainage so is supportive for your allergy symptoms. 
Cool Tip:  Another way to eat your raw local honey… Three times per day, mix one tablespoon of apple cider vinegar with one tablespoon of fresh-squeezed lemon juice, and a half-tablespoon of local raw honey and drink.

Quercetin
Quercetin is a natural bioflavonoid that is believed to help stabilize mast cells to keep them from releasing histamine. It is also a potent antioxidant and can help reduce inflammation. It is available in foods but is difficult to consume enough to help with symptoms, so it is best to use a Quercetin supplement. (Please contact us so we can get an account set up for you if you would like to purchase.) Start taking it about 4-6 weeks before allergy season to help prevent allergy symptoms.

Nettle Leaf
This is another natural antihistamine that can be very effective as it naturally blocks the body’s ability to produce histamine. It grows in many places and can be made in to a tincture or tea, but for allergy relief, a Nettle supplement is the easiest and most effective way to go. (Please contact us so we can get an account set up for you if you would like to purchase.) 

Spicy Foods
If you deal with excessive mucus, eating spicy foods can help to thin it down and reduce congestion. Try adding garlic, onion, ginger, cinnamon and cayenne pepper to your recipes.

As always, let us know if we can help in anyway or if you have questions.

Are you someone who suffers with seasonal allergies? Do you deal with sneezing and itchy eyes?  Most people turn directly to medicines to help, but believe me when I say you do have options besides heavy antihistamine use! In this article I’m going to look at some background around allergies and help you figure out what to avoid (and this may surprise some of you). More next time on foods and supplements you can eat to support you through the allergy season.

What is an allergy?
An allergic reaction happens when your immune system misidentifies something completely harmless as a threat and starts working hard to attack offending “foreign invader”. This causes an inflammatory response.

There are two ways our bodies interpret and react to ‘foreign invaders”.

The first is a true allergy, which is an immediate allergic reaction. These reactions are what you go to an allergist for. The standard test is a skin scratch test where a drop of the reactive allergen is placed on your back or arm and then the skin is pricked. If your skin puffs up, you are allergic to that substance. You might find you are allergic to ragweed, pollen, grasses etc.  An allergy is actually a disorder of the immune system and the key to fighting seasonal allergies is building a strong immune system.

Hidden food allergies can be at play.
The second type of allergic reaction is a delayed immune response. It’s not a true allergy. Sometimes called an intolerance or sensitivity these can occur in a matter of hours to days and can show up in a variety of symptoms in people. Very often the secondary immune reactions are due to unknown food intolerances. And since these delayed response reactions are not immediate they don’t show up on a scratch test done in an allergist office. Thus these types of secondary immune reactions frequently go undetected. Here are some of the symptoms people experience. When you look through you’ll understand why they might be mistaken for seasonal allergies.

•        Itchy eyes
•        Runny nose
•       Scratchy throat
•       Skin irritations; acne; psoriasis, red patchy skin
•       Headache
•       Joint/muscle pain
•       Bloating, gas, or other gastritis like symptoms
•       Poor focus and concentration or difficulty making decisions aka brain fog
•       Diarrhea
•       Constipation

Often the foods we eat on a daily basis end up being those that we are sensitive to. Interestingly, we also tend to crave the foods we are most reactive to. Because we are experiencing a delayed reaction in the following hours or days, we don’t recognize these familiar foods as being problematic for us.

The six most common trigger foods are:
Gluten
Casein from dairy
Soy
Eggs
Nuts
Corn

If you need help determining whether you have hidden food allergies, please get in touch and we can certainly help!

Gut Flora
With non-food allergies, the connection between the food you eat and the symptoms you feel is not always clear but that doesn’t mean the connection isn’t there.

Your gut is a crucial part of your immune system, because it’s the first line of immune defense against any item that you eat. One of its biggest jobs is identifying which things are harmless and which are dangerous. This is the part of the immune function that breaks down in an allergic reaction. The good news is, there’s strong evidence that probiotics help alleviate allergy symptoms by changing the immune response in the gut.

We see how gut flora affects things in practice when looking at children raised on farms. They have much lower rates of allergies. The hypothesis is that exposure to a reasonable level of dirt and bugs when young, gives them a better resistance to allergies because of its impact on the patterns of gut flora. 

Inflammation
Allergies, as I mentioned above, involve an inflammatory response. Anything that causes inflammation in the body is going to put the immune system on high alert and it will respond more to seasonal allergies. The key causes of inflammation include eating sugar, foods to which you are sensitive (see above), alcohol, caffeine, industrial seed oils (like canola and soybean oils) and processed foods as well as having a stressful lifestyle or lack of sleep. Anti-inflammatory foods and supplements like Omega3 fats and others have been associated with reducing allergies. More on this next time.

Cross Reactivity
Often those with a seasonal allergy will experience an allergic response to certain foods. Here’s a list of common foods that cross react with pollen allergies:
Birch pollen: apple, carrot, celery, pear, tomato, cherry, tree nuts
Goosefoot pollen: banana, melon, peach (infrequently: nectarine, asparagus, kiwi, potato, olive, onion)
Mugwort pollen (weed): carrot, celery, aniseed, peach
Ragweed pollen: melon, cucumber, banana, sunflower, echinacea
Timothy grass: apple, litchi, tomato, celery, corn, bell pepper, paprika
Source:
www.foodintolerances.org

Hopefully that was some food for thought for those of you who are popping pills this allergy season. 
Remember:
Medications only relieve symptoms of allergies & don’t deal with the underlying causes. 
A natural approach can often be more effective. 
Dealing with allergies takes patience and a combination of tactics. 
Start by removing foods that could be causing you trouble. 

As always, let us know if we can help.

​So last time we talked about why it is so hard for people to stop eating sugar and what chemistry is at play that keeps us hooked. So this time I wanted to discuss why we should try to kick the habit.
I’m pretty sure everyone now realizes at this stage that eating sugar is not healthy.  It makes us fat, right?  Empty calories and all that.  Rots our teeth…we all know this.
Well that’s true but that makes us think that if we want to splurge on sugar then we just cut back on calories elsewhere or work a bit harder in the gym and all will be well. And we all brush and floss so what’s the problem?

Well the fact is, excess sugar consumption is detrimental to our health in many other ways that you may not be so aware of:

Glycation
I’m putting this one near the top to appeal to your vanity. It’s not the biggest but maybe it is a motivator for you. Sugar bonds with protein molecules and impairs functioning causing stickiness in joints. It is particularly drawn to collagen and elastin in the skin. Here’s a picture of glycated skin – pretty isn’t it?!

So one of the most crucial anti-aging steps you can take is to get off sugar.

Depletion of micronutrients (vitamins and minerals)
Here are a couple of specific examples that illustrate how sugar depletes our storage of minerals but know that mineral deficiencies can cause leg cramps, muscle tightness, low blood sugar, diabetes, low blood pressure, PMS, ADD, depression and many more!

• It takes 56 molecules of magnesium to metabolize on molecule of sugar leaving many of us magnesium depleted and a prevalence of high blood pressure, poor sleep, neurological problems and immune issues.
• Calcium stores are drawn on to neutralize the affects of sugar.  We see direct links between sugar consumption and osteopenia.

Immune System Repression
White blood cells do not function well in a sugary environment.  It depresses our ability to fight viruses, cancer and parasites and especially bacteria.  1 tsp of sugar depresses the immune system for 5 hours.  Continued sugar consumption results in immune suppression and opens the door to infections and degenerative disease.
In a battle to gain entry to the cell, sugar wins over vitamin C which most of us know is one of our main immune boosting vitamins.

Feeding Cancer Cells
As adults we do not have many actively growing cells in our bodies except for cancer cells. Cancer cells move through each of us all the time and when we have a high sugar levels they gobble it up for growth. Remove the food for cancer cells and it is going to have a harder time taking a grip.

Insulin Resistance and Type 2 Diabetes
When our system is continually bombarded with excess sugar our cells start to become resistant to the insulin produced to deliver the glucose. The body tries to compensate by producing more insulin in the battle to get circulating blood sugar levels lowered (high blood sugar is toxic). When insulin is raised continually, the body is storing fat and there is weight gain. The consequent high blood sugar is also causing damage to the nervous system, suppressing the immune system and all that we talked about above.

Stress on the system
High blood sugar causes adrenaline production, which puts stress on the adrenals and the entire system. Many of us live in a constant state of stress anyway so our adrenals are already exhausted.  When your adrenals are working overtime they may be using up resources needed for other systems like digestion, sex hormones, thyroid hormones etc.

Inflammation
Sugar is one of the main causes of inflammation in the body. We’ve talked about it before so I’ll keep it brief here. Inflammation shows up as diabetes, autoimmune disorders, high blood pressure, and even autism, ADD, ADHD, eczema, asthma—even anger and aggression.

Candida
Candida is a fungal organism that is sometimes known as thrush or a yeast infection. The yeast is always moderately present in your intestinal tract but it can actually loom elsewhere in your body. Candida yeast cells live among the bacterial flora present in the gastrointestinal tract, mucosa, esophagus, small intestine, as well as on the body’s surface. In a balanced healthy state, candida is controlled and mitigated by beneficial bacteria and your immune system. Candida is a sugar-fermenting organism, feeding on blood sugar so it becomes problematic when we eat a high sugar diet. Also it can be a problem if we have a weakened immunity or we possess low levels of beneficial bacteria. Women are typically more susceptible to yeast growth but everyone has a potential to develop a yeast condition.


Does that all motivate you or depress you? It’s a tough one I know! Shifting something in your diet is not easy and particularly with sugar because of its addictive nature and prevalence, not to mention it is wrapped up with so many emotional connections (rewards, treats, celebrations). Most people need help to make lasting change in this area and sometimes it is helpful to check your nutrient levels to have something to really motivate you.  We offer support in these areas so please reach out if you need us.

​What does cholesterol do in our bodies?

• Cell membranes – This is kind of technical but cholesterol keeps the cell membranes at just the right level of fluidity and permeability and helps regulate what goes in and out.  In other words we need the cholesterol for the cells to function properly.
• Memory and learning – Cholesterol is needed for the neurons in the brain to form connections.  (One of the main benefits of sleep for learning and memory is due to the fact that cholesterol production is highest when we sleep.)
• Digestion of fats – Bile acids are made from cholesterol and this allows us to digest fats and access fat soluble vitamins A, D, E and K.
• Vitamin D –It isn’t just the sunlight that increases our vitamin D levels.  Cholesterol is a precursor to vitamin D.  Vitamin D is best known for its role in calcium metabolism and bone health, but new roles are continually being discovered for it, including in mental health, blood sugar regulation, the immune system, and cancer prevention.
  • Hormones - Cholesterol is the precursor to all steroid hormones, including:
  • Glucocorticoids (blood sugar regulation)
  • Mineralcorticoids (mineral balance and blood pressure regulation)
  • Sex Hormones (many functions)

Sounds important, right?  Well that’s because it really is!

So why do we think of cholesterol as the enemy?
Cholesterol has been one of the most maligned and misunderstood substances of the twentieth century.

Eating foods high in cholesterol was thought to raise blood cholesterol levels.  At the same time, high blood cholesterol has been painted as the enemy or our arteries and the main cause of heart disease.

The popular version of cholesterol goes something like this: when you eat fatty foods, especially foods rich in animal fat, the saturated fat and cholesterol in these foods ends up in your blood and sticks to your arteries. Since saturated fats are solid outside your body, they will be solid inside your body too — (despite the 30-degree increase in temperature – ha ha!). Arteries are much like pipes. When they get caked up with grease, blood flow is impaired, and a heart attack ensues.

OK, so that is just not true!

The truth is that atherosclerosis, where plaque builds up in the arteries, is actually caused by inflammation.  Initially it is caused primarily by the consumption of industrial seed oils like canola oil, which are degenerated due to the heat and pressure of processing.  Other causes of inflammation in the body can then accelerate and exacerbate the process.

Since cholesterol is found in fatty foods that contain a greater proportion of saturated fat, these high cholesterol foods are likely not the culprits of atherosclerosis and heart disease.

So, bring back cholesterol in your diet!  Bonus – it’s found in delicious foods that you are going to love reintroducing!

Want some help navigating all of this?  Get in touch for some personalized suggestions.  We can help you with your diet and offer comprehensive cardio metabolic blood testing which is a step above what you'll get from your doctor.

Check our blog next time for more info on your cholesterol blood test numbers and what to look for.

​With all the scary (mis)information out there about saturated fats most people no longer use butter, lard, bacon fat, beef dripping etc. for their cooking and baking. Consumption of industrial seed oils has risen in response as a supposed healthier option.  These oils - soybean, cottonseed, sunflower, safflower, corn, and canola oils— are found in just about all processed, packaged and refined foods.

Industrial seed oils contain high amounts of a polyunsaturated fat, the omega 6 fatty acid called linoleic acid.  For years we’ve been told polyunsaturated fats are good for us but the truth is that these are highly unstable to heat and light and can cause a lot of damage in the body. This is the case particularly when you consider that the oils are usually stored in clear plastic and on the store and pantry shelves for a long time before we use them. Exposure to heat and chemicals during processing, and then again during cooking, mean that the oils get oxidized and harmful compounds are formed.  These contribute to a process of cellular damage called oxidative stress.

As a result these oils are associated with a variety of inflammatory diseases ranging from Alzheimer’s to fibromyalgia to nonalcoholic fatty liver disease.  They are a major component of atherosclerotic plaques that clog arteries and play a central role in the development of heart disease. High intakes of linoleic acid are especially problematic when the omega-3 fat DHA, found exclusively in fish, is low or absent. This creates a chronic inflammatory environment in the body.

What should you do?
This is a pretty easy fix!!  Throw out all of your industrial seed oils and instead cook with high quality (this is important!) coconut oil, butter, ghee, lard or bacon fat.  Use mono-unsaturated fats like extra-virgin olive oil and avocado oils raw for salad dressings and dipping.