S U P E R F O O D S T H AT D E T O X I F Y in VS .NET

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S U P E R F O O D S T H AT D E T O X I F Y
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butter and lard, or the trans-fats from shortening and margarine. Most of the time they remain in a solid state even inside the body. While there seems to be some evidence that small amounts of saturated fat can be beneficial, when consumed in large amounts saturated fats and transfats can lead to the development of diseases such as atherosclerosis, heart disease, and cancer. With respect to trans-fats in particular, my recommendation is to play it safe. These fats, which are more commonly labeled hydrogenated or partially hydrogenated fats, are pervasive in our food culture and until we know more about them, it s best to avoid them. So what are the good fats, these two so-called essential fats that are actually beneficial to our health They are polyunsaturated omega-3 and omega-6 fats, or more correctly, fatty acids. You may also hear them called, respectively, alpha-linolenic acid and linolenic acid. These fats are liquid at room temperature and remain that way in the body. There have been thousands of scientific studies documenting the beneficial effects of these essential fatty acids against heart disease, stroke, inflammatory disease, immunological disorders, cancer, and neurological degeneration. Omega-3 and omega-6 essential fatty acids are important building blocks of nerve cells and cell membranes in general; they serve as messengers such as prostaglandins, hormonelike substances that initiate key functions throughout the body. And they are important in many aspects of detoxification. Fat is quantitatively the most important structural unit in the brain and nervous system and the second most important in all other soft tissue. This structural fat is built from essential fatty acids and the derivatives the body then produces, in a manner similar to the way in which proteins are built from essential amino acids and their derivatives. Polyunsaturated fats containing the essential fatty acids, omega-3 and omega-6, are vitally important for proper cell membrane fluidity, efficiency, and functionality. If our diets are lacking in these fats, saturated fats will replace them within cell membranes. If this substitution continues for a long time, the outcome can be rapid aging and various disease states. It is important to consume essential fatty acids in the right proportion. To the best of our scientific knowledge, especially related to ideal cholesterol levels, two to four parts of omega-6 fatty acids to one part of omega-3 fatty acids appears to be an ideal ratio. This proportion has been shown to reduce total cholesterol and bad LDL cholesterol while raising good HDL cholesterol. Unfortunately, the typical American
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consumes too many omega-6 and not nearly enough omega-3 fatty acids. The reason for this is simple. With the exception of olive and canola oils, which are rich sources of the nonessential omega-9 fatty acid that has been shown to have extremely beneficial properties, most if not all commercial cooking oils mainly sesame, corn, and safflower tend to have high omega-6 content. This is because omega-6 oils are more stable chemically, meaning they have a longer shelf life than the omega-3 fatty acids, which typically must be refrigerated to maintain freshness. So the imperative for convenience in the modern world has created this imbalance of essential fatty acids. Many of these same commercial oils are processed and overheated to reduce color and odor and to increase shelf life even further by reducing the fatty acid s sensitivity to light. Consuming these oils only compounds the imbalance by adding omega-6 fatty acids that have been chemically altered, something science has already identified as a potential health issue. Be sure to read labels and only buy fresh, cold-pressed oils packaged in dark containers. To correct the imbalance of omega-6 to omega-3 essential fatty acids, it is not as necessary to reduce consumption of the former as it is to boost consumption of the latter. Ideally, we should all add high-quality sources of omega-3 essential fatty acids to our diets. There are many such sources, including walnut and perilla oil, but by far the richest known plant source is the flaxseed. Flaxseed oil can be taken in liquid or capsule form. Flaxseeds and products are widely available in health-food stores. If flax oil is not available, cold-water fish including salmon, tuna, halibut, herring, bluefish, mackerel, and sardines are excellent sources of omega-3 fatty acids as well. Try to include omega-3-rich foods in your daily diet. Remember essential omega-3 and essential omega-6 fatty acids are only found in the plant world. In healthy people, the body converts these essential fatty acids to nonessential forms. The main nonessential fatty acids converted by the body from omega-3 are DHA and EPA; the main one from omega-6 is GLA. These derivatives of the essential fatty acids are very important in preventing cardiovascular disease, inflammatory diseases, neurological degeneration, and cancer. Studies have shown that DHA is of major importance for the development and continued healthy function of the brain and nervous system. DHA and EPA aid in the prevention of cardiovascular disorders and cancer and also have a positive effect on the immune system. For those whose bodies for health reasons cannot make the conversion from the essential to the nonessential fatty
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