What Makes the Body Cells Healthy?
© Copyright Bee Wilder, December 4, 2011
Carbs are "all plant foods". In other words, they are all foods not classified as protein or fats, including sugars, vegetables, fruits, grains, nuts, seeds, spices, herbs, etc.
When Cell Membranes Surrounding Cells are not Constructed as Nature Intended:
They are not as able to intake oxygen, nutrients, water, etc.
They are less able to get rid of their own natural toxic waste products, i.e. carbon dioxide breathed out through the lungs, uric acid and ammonia excreted via the kidneys, etc.
Saturated Fats Are Vital To Your Health
In order for all of the body's cells to be healthy, their membranes must be constructed out of 50% saturated fat, and some cells, like those in the lungs, require 100% saturated fats.
Mary G. Enig, PhD, Weston A. Price Foundation, states in her article Saturated Fats and the Lungs: "When people consume a lot of partially hydrogenated fats and oils, the trans fatty acids are put into the phospholipids [fats] where the body normally wants to have saturated fatty acids and the lungs may not work effectively."
The right kinds of fats are nature–made saturated fat, in spite of what we've been led to believe. They play many important roles in body chemistry. The truth is, natural nature-made fats and oils have components found only in them, which are health-promoting, and all man-made fats are now
known to be disease–causing.
Health–giving saturated fats are stable and do not become rancid easily, and they do not draw upon the body's reserves of antioxidants, nor do they initiate cancer or irritate the artery walls like man-made fats and oils."
Healthy saturated fats are an important part of any healthy meal. They draw nutrients out of foods and slow digestion so that natural enzymes and the assimilation process can take place. As Sally Fallon writes in Know Your Fats: "The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:
- Beef and lamb tallow
- Chicken, goose and duck fat
- Coconut and palm oils
- Cold pressed extra virgin olive oil
- Fish oils
The following unnatural [man-made] fats are unhealthy:
- All hydrogenated oils
- Soy, corn, sunflower, and safflower oils
- Cottonseed oil
- Canola oil
- Hemp oil
- All fats heated to very high temperatures during processing and frying"
Good Fats Do Not Make You Fat!
Contrary to popular belief good nature–made fats do not create body fat! Carbohydrates and
man–made vegetable oils and fats, except extra virgin olive oil, create body fat! In Taking the Fear Out of Eating Fat Lori Lipinski, who writes articles for Weston A. Price Foundation, says:
"Despite the fact that tasteless, fat-free foods are being shoved down the throats of the American public, our country keeps getting fatter and fatter. Yet the TV keeps trying to convince us that fat-free foods make us thin and healthy.
So in the futile attempt to do the "right" thing, most people are cutting all the fat out of their diet and wondering why they aren't losing weight." There are a few reasons for this:
Low Fat Diets Make You Hungry.
Low-Fat = High-Carb (if you do not consume enough good fats and oils you will be hungry, filling the void with high-carbs)
Low-Fat = Low-Protein
Protein & Fats Are Critical To Your Health
Proteins and nature-made fats are the two most important foods required by humans, and
they are the easiest foods to digest, absorb and use for energy compared to carbohydrates. In fact humans can maintain perfect health without eating carbohydrates of any kind.
This fact was most evident when Vilhjalmur Stefansson, an American anthropologist, and his colleague, Karsten Anderson, submitted to a year long experiment in a hospital under medical supervision,
during which they ate only meats and fats (25% meat and 75% nature-made fat) and no carbohydrates of any kind. Here are some excerpts from Stefansson's report Eskimos Prove An All Meat Diet Provides Excellent Health:
"In 1906 I went to the Arctic with the food tastes and beliefs of the average American. By 1918,
after eleven years as an Eskimo among Eskimos, I had learned things which caused me to shed most of those beliefs. Ten years later I began to realize that what I had learned was going to influence materially the sciences of medicine and dietetics.
However, what finally impressed the scientists and converted many during the last two or three years, was a series of confirmatory experiments upon myself and a colleague [Karsten Anderson} performed at Bellevue Hospital, New York City, under the supervision of a committee representing several universities and other organizations.
The experiment started smoothly with Andersen, who was permitted to eat in such quantity as he liked such things as he liked, provided only that they came under our definition of meat - steaks, chops, brains fried in bacon fat, boiled short-ribs, chicken, fish, liver and bacon. In my case there was a hitch, in a way foreseen.
For I had published in 1913, on pages 140-142 of My Life with the Eskimo, an account of how some natives and I became ill when we had to go two or three weeks on lean meat, caribou so skinny that there was no appreciable fat behind the eyes or in the marrow.
So when Dr. DuBois [who supervised the experiments] suggest that I start the meat period by eating as large quantities as I possibly could of chopped fatless muscle, I predicted trouble. But he countered by citing my own experience where illness had not come until after two or three weeks, and he now proposed lean for only two or three days. So I gave in.
The chief purpose of placing me abruptly on exclusively lean was that there would be a sharp contrast with Andersen who was going to be on a normal meat diet, consisting of such proportions of lean and fat as his own taste determined.
As said, in the Arctic we had become ill during the second or third fatless week. I now became
ill on the second fatless day. The time difference between Bellevue and the Arctic was due no doubt mainly to the existence of a little fat, here and there in our northern caribou - we had eaten the tissue from behind the eyes, we had broken the bones for marrow, and in doing everything we could to get fat we had evidently secured more than we realized.
At Bellevue the meat, carefully scrutinized, had been as lean as such muscle tissue can be. Then, in the Arctic we had eaten tendons and other indigestible matter, we had chewed the soft ends of bones, getting a deal of bulk that way when we were trying to secure fat. What we ate at Bellevue contained no bulk material, so that my stomach could be compelled to hold a much larger amount of lean.
The symptoms brought on at Bellevue by an incomplete meat diet (lean without fat) were exactly the same as in the Arctic, except that they came on faster - diarrhea and a feeling of general baffling discomfort. Up north the Eskimos and I had been cured immediately when we got some fat.
Dr. DuBois now cured me the same way, by giving me fat sirloin steaks, brains fried in bacon fat, and things of that sort. In two or three days I was all right, but I had lost considerable weight.
Conclusions of the Experiment:
I was "about ten pounds overweight" at the beginning of the meat diet and lost all of it.
We used every few weeks to run around the reservoir in Central Park and thence to his house [Dr.
Bubois], going up the stairs two or three at a time . . . Scientific attendants registered our
breathing, pulse rate, and other crude reactions. These tests appear to show
that our stamina increased with the lengthening of the meat period.
That meat, as some have contended is a particularly stimulating food I verified during our New York experiment to the extent that it seems to me I was more optimistic and energetic than ordinarily. This may have a bearing on the common report that the uncivilized Eskimos are the happiest people in the world.
There have been many explanations - that a hunter's life is pleasant, and that the poor wretches just don't know how badly off they are. We now add the suggestion that the optimism may be directly
caused by what they eat.
We felt better and looked healthier than our average for the years immediately previous.
These and other conclusions derived from the year-long experiment were reported by Dr. Lieb in the Journal of the American Medical Association July 3, 1926, "The Effects of an Exclusive Long-Continued Meat Diet." The committee had failed to discover any trace of even one of the supposed harmful effects."
Please note that no supplements were taken during this experiment yet there was no evidence the
subjects were lacking critical nutrients like vitamin C or calcium.
Carbs/Sugars and Unnatural Fats & Oils Cause Unhealthy Cell Membranes
Consuming sugar and all forms of it, including a high carbohydrate diet and unnatural man–made vegetable fats and oils makes the body's cells weak and they will lack oxygen.
Unnatural fats and oils are not only toxic to the body, but the body incorporates them into cell membranes, which makes the cells flabby [out of condition; not strong, weak]. This is the
perfect prescription for cancer and candida/yeast, as well as for weak malfunctioning organs, and many other debilitating, autoimmune, and degenerative diseases that are epidemic today, including heart disease, obesity, diabetes, asthma, etc.
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