Building a Diet That Lowers Inflammation

Your readers may find following comments on some headings useful. FructoseFree.com

Omega-3 fats. USDA and reliable research advises we consume essential fatty acids Linolenic (3) and linoleic (6) acids in 1 to 10 ratio for total of 10% of inactive caloric needs. Even American Heart Association recently admitted linoleic had been unjustly accused by health advisers. Best source is how Americans obtained essential fatty acids prior to nutritionists telling them to eat no fat in 1970 and if you did it must be olive oil (which isn’t essential). It was soy bean oil. This is supported by first huge women’s health study where women eating most fat had least heart disease. By far the least CAD was in women who ate most soy bean (they got it in salad dressing). Inconvenient for marketers is fact SBO is cheap. It is 57% essential fatty acids in ideal ratio. So ideally one might eat 20% of resting caloric needs in SBO. You don’t need any additional fat of any sort if you are still healthy. Do advisers who don’t tell you this do their home work, or worse are they trying to sell you something more expensive?.

Colorful produce. Flavonoids are helpful when we eat lots of dietary fructose or have elevated blood glucose. Both increase glyceraldehyde which glycates with lysine to form the most toxic AGE which triggers cellular inflammation. TAGE is also pro VegF . The foods mentioned contain anti VegF chemicals. VegF excess is implicated in over 60 diseases.

Chocolate and wine. Alcohol has some positive health effects because it metabolizes into acetaldehyde, a chemical that reduces TAGE. Acetaldehyde is not sold as health elixor because it is a carcinogen. You have to drink alcohol and take your chances with cancer. 70% Dark chocolate can be shown to be helpful because it contains a chemical that is anti Veg F and only about 13% fructose. As you increase the fructose the health benefits of eating chocolate are nullified by fructose.

Cut back on Omega-6 fats. Nonsense! We need a 1/10 balance unless you have a cancer.

Trans fats. What they don’t list is natural trans fats. Most in lamb fat, then cow fat, then turkey then chicken and by far the least in pork. Natural transfats are significant in population studies.

Rancid fats. Essential fats become toxic at high temperatures. So use olive oil or high oleic sunflower oil for frying. Avoid using SBO, canola and corn oil for frying.

White starches. (Flour, sugar, white rice, and instant mashed potatoes, for example, can all cause quick spikes in blood sugar levels). This is true, but healthy folks have immediate release of rapid acting insulin which quickly lowers glucose. Most folks on a high dietary fructose lose their rapid insulin response. It is the prolonged elevation of glucose produces elevated fructose in cells that promotes glyceraldehyde production and TAGE that is pro-inflammatory.

See http://FructoseFree.com if you like more details.

John Weaver MD of CA 11:03PM August 17, 2010