GMO rats

December 10, 2014                                                                        

Letter to Senator and Congressmen: (*Scroll down to read the response from Congressman Chris Van Hollen, posted at the end of my letter)

1)      How do you stand on H.R. 4432? 

·         As just one of MANY of your constituents I am asking you to strongly oppose H.R. 4432 because:

§  it strips states of their rights and

§  H.R. 4432 makes telling the TRUTH illegal.

 2)      Please re-read Section #103 where it adds Sec. 425.a.2.C it states:

·         (C) “may not suggest either expressly or by implication that foods developed without the use of bioengineering are safer than foods produced from, containing, or consisting of a bioengineered organism;” 

“In September of 2012, the first-ever lifetime feeding study assessing the health risks of genetically engineered (GE) Roundup Ready corn (NK603) was published in Reed Elsevier’s peer-reviewed journal, Food and Chemical Toxicology.

The two-year long study led by Gilles-Eric Séralini revealed shocking health effects, including massive tumors and early death.

Rats given Glyphosate in their drinking water also developed tumors. Glyphosate is the active ingredient in Monsanto’s herbicide Roundup, which has recently been implicated as a major contributor to chronic disease.”

According to the authors:

“The health effects of a Roundup-tolerant genetically modified maize (from 11% in the diet), cultivated with or without Roundup, and Roundup alone (from 0.1ppb in water), were studied two years in rats.

[Please note: this exact level of Roundup is permitted in our drinking water and GE crops in the US]

In females, all treated groups died 2-3 times more than controls, and more rapidly. This difference was visible in 3 male groups fed GMOs.

All results were hormone and sex dependent, and the pathological profiles were comparable. Females developed large mammary tumors almost always more often than and before controls, the pituitary was the second most disabled organ; the sex hormonal balance was modified by GMO and Roundup treatments.

In treated males, liver congestions and necrosis were 2.5-5.5 times higher… Marked and severe kidney nephropathies were also generally 1.3-2.3 greater. Males presented 4 times more large palpable tumors than controls, which occurred up to 600 days earlier.

Biochemistry data confirmed very significant kidney chronic deficiencies; for all treatments and both sexes, 76% of the altered parameters were kidney related. These results can be explained by the non linear endocrine-disrupting effects of Roundup, but also by the overexpression of the transgene in the GMO and its metabolic consequences.”

Rats only live a few years. Humans live approximately 80 years, so we will notice these effects in animals before we see them in humans. The gigantic human lab experiment is only about 10 years old, so we are likely decades away from tabulating the human casualties.”

However, it’s critical to understand that the longest feeding study was a mere 90 days long – a far cry from two years!

In the featured study, the true onslaught of diseases became dramatic during the 13th month of the experiment, although tumors and severe liver and kidney damage did emerge as early as four months in males, and seven months for females.

Question to ask yourself: Why do you suppose the studies performed by the biotech companies were stopped when they were?

“…in female animals, 93 percent of the tumors found were in the mammary glands. They also …observed a strikingly marked induction of mammary tumors by [Roundup] alone …even at the very lowest dose administered.'”

This news comes on the heels of another experimental animal feeding study carried out over a 10-year period in Norway. It was published earlier this summer, and in this study, genetically engineered (GE) corn and corn-based products were found to cause obesity, and alter the function of the digestive system and major organs, including the liver, kidneys, pancreas, and genitals. Animals fed genetically engineered Bt corn ate more, got fatter, and were less able to digest proteins due to alterations in the micro-structure of their intestines. They also suffered serious immune system alterations.

The rats used were the same strain and number per group as Monsanto’s own studies used, yet Monsanto STOPPED THEIR STUDY (at least the one they published) at 3 months which was the minimum for the type of study they were performing.  Even without this study, future studies may very well show even more direct causal relationships between GMO foodstuffs and health problems besides the current litany of cancer, liver, kidney, thyroid, and other issues.  These are exacerbated by Roundup (glyphosate plus adjuvants that multiply it’s detrimental effects) and Bt Toxin residues on and in the ingredients used in our food. 

The plants may be “Roundup Ready”, but humans and OUR intestinal micro-biomes are NOT.

So if I grow and sell non-GMO corn and the Séralini study proved scientifically that the control group that ate non-GMO corn was much healthier than GMO corn and I cite that study that my corn is SAFER, this bill, if passed…

…will make me a criminal for trying to help my customers, family, friends and loved ones to stay healthy!

Consider that lead was used to make drinking water pipes for centuries and considered ‘SAFE’.  What if you substitute “lead” for bio-engineered in the bill?  Then that sub-paragraph would read “(C) may not suggest either expressly or by implication that foods developed without the use of lead are safer than foods produced from, containing, or consisting of leaded ingredients;”

Now you see just how wrong this is.  Substitute lead for bio-engineered throughout the bill and it becomes heinous in many, many places. 

The section (201) on “natural” foods does NOTHING, it just gives a rubber stamp to any regulations they want (subparagraphs 1 and 2 to my “non-lawyer” eyes seem to constitute a carte blanche for new odious regulations), plus changing nothing about the status quo:  “the use of any claim that a food is `natural’ shall be allowed if consistent with the Secretary’s existing policy for such claims.”  Totally ineffective in reigning in marketing abuses of the term “natural”!  In my book, when you use genetic engineering techniques to insert fish genes (from a flounder) in a tomato’s DNA, THE RESULTS JUST AREN’T NATURAL. People need/want to eat REAL FOOD, food designed by God and by nature!

I will respectfully ask you again: As just one of MANY I feel you should STRONGLY OPPOSE H.R. 4432 as it strips of their rights and makes TELLING THE TRUTH ILLEGAL.

With little regulation and safety tests performed by the companies doing the genetic modifications themselves; we are being told that the risks these lab-created foods pose to us are contrary to what we know as the truth.

Do you want your children and grand-children eating GMO foods that caused the diseases shown in the photos?

Please do not let the wealthy biotech bullies silence the voices of the people and keep us in the DARK.

We need to know what is in the food we are feeding to our children.


Please share this letter, photos and links below with others.



Dear Mrs. Moulton:

Thank you for contacting me to express your opposition to HR 4432, the Safe and Accurate Food Labeling Act. I appreciate hearing from you and apologize for the delayed response.

Like you, I oppose this bill. I appreciate your concern and agree that consumers should have the ability to understand what is in the food they purchase.

HR 4432 would continue voluntary labeling of genetically-engineered/bio-engineered foods, but would prohibit mandatory labeling at both the federal and state levels. I oppose efforts that would block states from setting their own standards. 

Again, thank you for sharing your thoughts with me, and please do not hesitate to contact me whenever I may be of service.

Chris Van Hollen
Member of Congress

Woe to those who go to great depths to hide their plans…and do their dirty deeds in the DARK

gmo-protestToday I got up at 5 a.m. in order to attend the Rally for States’ Rights to Label GMOs.

I went because I did not want to sit quietly by while Congress allows the Biotech Bullies and Junk Food Giants to trample on our Democracy and poison our food without transparency or accountability.

The Rally for the States’ Rights to Label GMOs was a massive U.S. wide protest and media event in Washington D.C.

The goal? To stop the attack on the constitutional right of states to pass GMO labeling laws.

We want to know what is in the food we are feeding our children.

We just want a LABEL!

H.R. 4432 – The DARK (Deny Americans the Right to Know) ACT — was introduced by Representative Mike Pompeo (A REPUBLICAN from KANSAS) at the bidding of Monsanto, Big Food and the Koch Brothers. The bill got its first hearing today, Wednesday, December 10.

A group of us from Rockville arrived at the Rayburn House Office Bldg. in Washington DC around 7:45 a.m., [the hearing was not scheduled to start until 10:15 a.m.] To my astonishment there was a very large group of people already in line when we arrived; they must have gotten there when the building opened at 6 a.m.

The large biotech bullies; (i.e., Monsanto) knew exactly how many seats would be available in the hearing room….

…the  large and wealthy biotech bullies (Monsanto, Big Food and the Koch Brothers) paid Temp. Agencies to fill every single chair in the hearing room;

including hiring an excess of bodies just in the event that one of the bodies didn’t show or someone left early. These people were students or the unemployed who wanted to make an easy buck, all they had to do was occupy a chair for the duration of a hearing.

The GMO tyrants felt so threatened by us asking for a simple label that they needed to guarantee the room would be filled with apathetic, uninterested and unconcerned bodies.

The seat occupiers read books, did homework and played with their electronic devises throughout the entire hearing.

The room was filled [so that those of us who have concerns about what they are doing] to our food …would be kept in the DARK (Deny Americans the Right to Know).


“Woe to those who go to great depths to hide their plans…who do their work in the DARK and think, Who sees us? Who will know?”    ~ Isaiah 29:15 

. . . . . . . . .

Genetically modified foods (GMO foods) have been proven in  scientific studies to cause harm to humans, animals, and the environment! Despite growing opposition, more and more foods continue to be genetically altered.

It’s important to note that steering clear of these foods completely may be difficult, and you should merely try to find other sources than your big chain grocer. If produce is certified USDA-ORGANIC, it’s non-GMO and safe to eat (or at least it is supposed to be!)

Also, seek out local farmers and booths at farmer’s markets where you can be ensured that the crops aren’t GMO. Even better, if you are so inclined: Start your own organic garden and you’re your food yourself. Until then, here are the top 10 worst GMO foods for your “do not eat” GMO foods list.


1. Corn
One of the most prominent GMO foods, avoiding corn is a no-brainer. If you’ve watched any food documentary, you know corn is highly genetically modified. “As many as half of all U.S. farms growing corn for Monsanto are using genetically modified corn,” and much of it is intended for human consumption. Monsanto’s GMO CORN has been tied to numerous health issues, tumors, cancer and organ disruption in animals.

2. Soy
Found in tofu, vegetarian products, soybean oil, soy flour, and numerous other products, soy is also modified to resist herbicides. As of now, biotech giant Monsanto still has a tight grasp on the soybean market, with approximately 90 percent of soy being genetically engineered to resist Monsanto’s herbicide Roundup. In one single year, 2006, there was 96.7 million pounds of glyphosate sprayed on soybeans alone.

3. Sugar
According to NaturalNews, genetically-modified sugar beets were introduced to the U.S. market in 2009. Like others, they’ve been modified by Monsanto to resist herbicides. Monsanto has even had USDA and court-related issues with the planting of its sugarbeets, being ordered to remove seeds from the soil due to illegal approval.

4. Aspartame
Aspartame is a toxic additive used in numerous food products, and should be avoided for numerous reasons, including the fact that it is created with genetically modified bacteria.

5. Papayas
This one may come as a surprise to all of you tropical-fruit lovers. GMO papayas have been grown in Hawaii for consumption since 1999. Though they can’t be sold to countries in the European Union, they are welcome with open arms in the U.S. and Canada.

6. Canola (Canada Oil)
One of the most chemically altered foods in the U.S. diet; canola oil is obtained from rapeseed through a series of chemical actions. This is NOT a healthy oil for any purpose.

7. Cotton
Found in cotton seed oil, cotton originating in India and China in particular has serious risks.

8. Processed Dairy
Your dairy products may contain growth hormones, since as many as one-fifth of all dairy cows in America are pumped with toxic hormones. In fact, Monsanto’s health-hazardous rBGH has been banned in 27 countries, but is still in most US cows.

9. and 10. Zucchini and Yellow Squash
Closely related, these two squash varieties are genetically modified to resist viruses.
The dangers of some of these foods are well-known. The Bt toxin being used in GMO corn, for example, was recently detected in the blood of pregnant women and their babies. But perhaps more frightening are the risks that are still unknown. Even while these foods should be on your GMO foods list so that they are avoided, you can buy 100% organic to be safe.

With little regulation and safety tests performed by the companies doing the genetic modifications themselves, we have no way of knowing what risks these lab-created foods pose to us outside of what we already know.

If they are so proud of their franken-foods, and promote that they are SAFE, then they should not be afraid to put a label on it.


Please pass this on and on and on and on……..

– See more at:


Why I Don’t Believe Humans Should Eat The Seeds of Grasses…(GRAINS)

wheatI reject the idea that grains should form the cornerstone of the human diet as mandated by the USDA food pyramid.

In fact, I reject grains outright, as they are all seeds of grasses and incompatible with human digestion.

The worst of the grains is the modern U.S. semi-dwarf wheat (seen in photo left), it is a toxic franken-food created in a laboratory using Chemical Use Genesis for the purpose of agribusiness profits; however it is very important to understand that ALL grasses (corn, millet, and rice) are related and cause countless digestive, autoimmune and mental health illnesses in humans of ALL ages.

Introduce the seeds of grasses (grains) into the human diet and all manner of peculiar health problems crop up. They might involve mental issues, such as impulsive or irrational behavior, even anger and depression. They might cause stimulation of appetite, provoking abnormal or incessant eating that makes no physiologic sense. They could cause an odd and annoying rash that simply won’t go away, or unpredictable pain and explosive diarrhea. They might initiate the process of autoimmunity and attack our own organs, disrupt pregnancy and/or cause inflamed and swollen joints.

Grains are in a word, an unnatural component in the human dietary experience.

No member of the species Homo Sapiens can achieve and maintain optimal health while under the disruptive influence of the seeds of grasses.

Grasses are, more than most organisms, promiscuous and share genetics with each other quite readily. That’s how 14-chromosome wild goat grass (Einkorn wheat) mated with 28-chromosome (Emmer wheat; aka Bible wheat), and begat 42-chromosome Spelt (Middle-Ages wheat) which later yielded  the ancestor of all modern wheat, the first Triticum Aestivum wheat species. What all of this means is, when you consume wheat or the seed of any other grass, such as corn, millet, or rice, you are also consuming components expressed by many other grasses.

Homo sapiens lack the digestive apparatus of ruminants which were designed with the ‘mechanisms’ to allow digestion of grasses.

  • We lack the continuously growing teeth that resist the abrasive effect of phytoliths, (the sand-like particles in grass blades);
  • we lack the capacity to produce 100 liters of saliva per day;
  • we lack a four compartment stomach that houses unique organisms that express the enzyme cellulase;
  • we lack a spiral colon also housing unique microorganisms to digest the components of grass.

We are a non-grass consuming species.

Accordingly, we need to put an end to the suffering, and reconstruct a dietary plan that has had the grain-based rug pulled out from underneath us.

What’s left?

Plenty: the meat and organs of animals, bacon, fish, shellfish, eggs, mushrooms, vegetables, nuts, seeds, unprocessed RAW dairy and cheeses, berries and other fruits.

We consume foods that humans instinctively regard as food, not the seeds of grasses that we are told by agribusiness should be regarded as food.

And, as primitive humans did for the first 2.5 million years of their time on earth, we do not engage in practices such as counting calories, limiting fat or saturated fat. We eat for satiety and thereby end up consuming only what we need for optimal health.

Benjamin Franklin said it so well:
“If you think education is expensive, try ignorance.”

It’s time to wise-up about GRAIN CONSUMPTION; before it’s too late.

Here’s to your health!

~Chef Lynda

Why New Yorkers will be sipping bone broth (in coffee cups) this winter


 This winter, if you see a vibrant woman full of energy, with glowing skin, strolling through the East Village sipping a steaming, hot beverage, it may not be coffee. It could be grass-fed beef broth, made with bones and infused with ginger.

On Monday, renowned chef and Hearth owner Marco Canora introduced Brodo, New York City’s first take-out window devoted to sippable broths—and he’s betting on the fact that people will be intrigued by both the health benefits and the taste. “I want to create a new hot beverage—a whole new category,” he says.

He might be on to something. In the wellness world, at least, bone broth is having a serious moment. More and more health coaches, nutritionists, and beauty gurus are recommending it for its many benefits, from boosting gut health and fighting inflammation to providing a dose nutrients like magnesium, potassium, calcium, amino acids, and collagen. Food pioneer Sally Fallon Morell’s lastest book is called Nourishing Broth: An Old-Fashioned Remedy for the Modern World and trendy London health company Hemsley + Hemsley makes cheeky totes that say “Boil Your Bones.”

Canora is in tune to all of this, but his love for broth has deeper roots. “I grew up in an Italian household, and brodo is something you have at all the holidays,” he says. “Every Christmas dinner, every Easter dinner, they start with broth.” Not to mention its broader history. “I love that it’s been around forever and there are proverbs from South America that say a good broth can revive the dead,” he says.


pots of simmering stock

At Hearth, he’s been making what he calls Easter broth (now called “Hearth Broth”) for more than ten years, boiling two whole turkeys, 40 pounds of beef shin, and 15 stewing hens in a massive stock pot in the basement and using it as a base for lots of dishes on the menu.

“Every time I walk in the door, if the Hearth Broth is on the stove, I get myself a cup or bowl, I pour myself some, I season it, and I sip on it, and I’ve been doing this forever,” he says. Even more so since he visited a nutritionist two years ago and decided to totally revamp his eating habits for better health. (His next book, out December 30, is called A Good Food Day: Reboot Your Health with Food that Tastes Great.)

At Brodo, which is just a tiny window on First Avenue, around the corner from Hearth’s entrance on Twelfth Street, Canora is currently offering three broths: Grass-Fed Beef (infused with ginger), Organic Chicken, and the Hearth Broth, all of which are served in small ($4), medium ($5.50), or large ($6.75) coffee cups, just like your Starbucks order. And you can choose from add-ins that boost both flavor and nutrition, like fermented beet kvass, spicy Calabrian chili oil, and fresh grated turmeric. He says he’ll add a vegetarian broth next, made with veggies, seaweed, and dried mushrooms, and possibly a seafood broth later, and he’s experimenting with other add-ins like parsnip juice and coconut milk. When he discusses the endless possibilities, you can feel the excitement in his voice and expressions.

“I want people with coffee cups and sip lids to be walking down the street sipping on broth—not coffee, not tea, not Gatorade,” Canora says, “because of all of these reasons, and also because it’s f*cking delicious. There’s something so satisfying about sipping a hot cup of broth that I feel we all need so badly in our lives.” —Lisa Elaine Held

Brodo (at Hearth), 403 E. 12th St., window on First Ave., East Village, @brodonyc


Most Vegetarians Return to Eating Meat…or…How I Almost Killed My Children.

eat dog
Sorry…..this was just too funny….and I couldn’t pass it up.

According to Psychology Today, roughly 75% of vegetarians eventually return to eating meat with 9 years being the average length of time of abstinence.

The most common reason former vegetarians cited as the reason they returned to meat was declining health.

Other former vegetarians cited persistent physical weakness despite eating a whole foods, plant based diet while others returned to meat at the recommendation of their doctor.

Because I thought I was doing the ‘right thing’ for my health and the health of my children; back in1975 I made the decision that we would all become low-fat vegetarians. I devoted myself to studying and completely absorbing vegetarianism and became a focused and zealous cook. I learned how to combine all of the proteins, amino acids, grains and vegetables in order to make certain that my family and I were obtaining all of the ‘necessary nutrients’ for optimal health;

…we ate only plant foods, whole grains, and that included a lot of GMO soy, gluten/gliadin and GMO vegetable oils.

Back then pre-prepared vegetarian food was not available in the grocery stores so I made absolutely everything that went into our mouths from scratch. I was convinced that I was doing the best thing for my family. Main stream media and the federal government was preaching, (just as they are today!) that vegetarianism was the healthiest way to eat and that it would sustain peoples all over the globe if only everyone ate plant foods instead of meat – It was the moral and conscience thing to do!

I wish I could tell you that all of my research, efforts and determinations produced excellent health for myself and my family…

…unfortunately what I learned first-hand was that low-fat vegetarianism consuming ‘healthy’ whole grains was the fastest way to completely lose and break the health of growing children and of thriving adults.

Every single one of us developed an auto-immune disease that we will all have to deal with for the rest of our lives.

 My children are grown adults now and their health was so supremely compromised by eating a ‘properly prepared, ‘healthy’ whole grain, low-fat vegetarian diet’ growing up that my non-overweight, athletic son’s immune system decided to attack and devour his pancreas and he developed *Late Onset Adult Diabetes (LADA) in his early 30’s.

*LADA is an autoimmune disease and is a form of Type I Diabetes, the same as Juvenile Diabetes that a baby is born with or develops as a young child. It is not the same thing as Type II Diabetes which should really be called DIAOBESITY because that form of Diabetes is caused by eating too many refined carbs, processed food and being overweight…none of which applied to my son.

My daughter developed serious allergies and an IGA deficiency, which also is a debilitating autoimmune disorder. I didn’t know or understand it at the time but she was also a GAPS baby/child and even today in her 30’s is constantly working at re-balancing her life-long gut disbiosis.

I personally slaughtered my thyroid and adrenal glands and destroyed any hormonal balance I once had; I will be slogging with these issues for the rest of my life.

Anyone would have thought that my children and I went around licking the counter- tops and shopping-cart handles at the supermarket; because we were ALWAYS sick with one virus after another, my children and I constantly had stomach, ear and upper respiratory infections.

Being a vegetarian taught me a lot….of what NOT to do! Oh, if only I could only go back in time and re-do that big decision to become vegetarian.

This is THE REASON I am so adamant about the teachings of Weston A. Price and the importance of eating a traditional diet that truly does contain ALL of the protein, vitamins (especially fat soluble vitamins A, D, and K), minerals, nutrient dense animal foods and critical fermented foods one needs for optimal health FOR LIFE.

Surveys have shown that another big reason that vegetarians returned to meat was due to irresistible cravings. This occurred even among long-term vegetarians, they talked about their protein cravings or how the smell of cooking bacon drove them crazy.

One survey participant wrote:

“I just felt hungry all the time and that hunger would not be satisfied unless I ate meat.”

Another put it more humorously:

“Starving college student + First night back home with the folks + Fifty or so blazin’ buffalo wings waiting in the kitchen = Surrender.”

Sustainably Raised, Grassfed Meats Prove Enticing to Vegetarians

About half of vegetarians originally gave up meat for ethical reasons. Pictures of confined animals standing on concrete in their own excrement and the stench of factory farms on country roads from 5 miles away is no doubt plenty of reason to turn away from meat.

Some former vegetarians, however, have recognized and embraced the grassfed movement back to sustainable and humanely raised, cruelty free meats as a real ethical alternative.

Some of these meat eating converts view buying grassfed beef and other sustainably raised animal foods as a new form of activism similar to their boycott of factory farmed meats when they were vegetarians.

Berlin Reed, a long term vegetarian with the tattoo “vegan” on his neck is one of these. Now known as “the ethical butcher”, he believes that promoting customer contact with butchers, which has been lost in recent decades with the rise of factory farming, is the key to an improved and sustainable meat system.

Omnivores Healthier Than Vegetarians

The article in Psychology Today ended on a baffled note with the author wondering if meat eating could potentially be in our genes?

The results of this survey are not surprising and are in fact a testament to the research of Dr. Weston A. Price. 

Dr. Price traveled the world in the 1920′s and 1930′s visiting 14 isolated cultures in the process. During this adventure which he documented in great detail with amazing pictures in his masterpiece book Nutrition and Physical Degeneration, Dr. Price concluded that while the diets of the natives varied widely, nutrient dense animal foods high in the fat soluble vitamins A, D, and K (also known as Activator X) were the common denominator. Consumption of these animal foods were revered in these communities as they bestowed vibrant health, ease of fertility, healthy children, and a high resistance to chronic and infectious diseases.

This discovery was surprising to Dr. Price who had expected to find the vegetarian cultures to be the healthiest cultures of all. But, the vegetarian cultures he examined displayed much more degeneration than the omnivore cultures…

…and he could not deny that the health of the indigenous omnivores exceeded that of the vegetarian cultures.

Therefore, in the famous words of Pink Floyd,  “Eat yer meat!”,

And, while you’re at it make sure it’s grassfed because even meat eaters HATE FACTORY FARMS!!!!

and I’d like to add; “AVOID ALL GRAINS!” But that’s another topic for another day. Stay tuned.




Cholesterol is vital for balanced hormones and the manufacturing of hormones that deal with the stress of everyday living.  These hormones also are protective against heart disease and cancer.

Cholesterol is essential and needed by the body to make all the sex hormones including Andogen, Testosterone, Estrogen, Progesterone, and DHEA. Without these *vital hormones you place yourself at an extremely high risk of developing the usual diseases of aging (cancer, heart disease, diabetes and others), and you will suffer from accelerated aging. 

Just a quick note here: If *sex hormones were dangerous; then every teenager on the planet would be dieing (or at least have the diseases that our parents in the nursing home have)! Sex hormones are GREAT and they keep you young a lot longer!

Cholesterol is necessary for the body to properly use Vitamin D, which is critical for all body systems including the bones, nerves, proper growth, mineral metabolism, muscle tone, insulin production, fertility, and strong immunity.

Bile salts made by the liver require cholesterol. Bile is critical to the digestive process and absorption of dietary fats.

Cholesterol functions as a powerful antioxidant in the body and is protective of free radical damage to your tissues.

Cholesterol is vital for proper functioning of the brain. Cholesterol is used by serotonin receptors; (serotonin is the body’s natural “feel good” chemical).  Low cholesterol levels have been associated with aggressive and violent tendencies, depression and suicide.

Babies and children MUST have cholesterol in their diets for proper growth and development of the brain, nervous system, and immune function. Did you know that breast-milk is rich in cholesterol and contains a special enzyme for the baby to properly utilize it.

Cholesterol is necessary for proper functioning of the intestines and maintaining the integrity of the intestinal wall.  Low cholesterol diets lead to leaky gut syndrome and other serious digestive problems.

Cholesterol is essential to repair damaged cells. This is why cholesterol levels naturally rise as we age because they are so beneficial to the elderly.  Women with the highest cholesterol actually live the longest! 

Source: Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats: Mary Enig, Sally Fallon: 9780452285668: Books.

Cholesterol Builds Muscle? Cholesterol and the Big FAT Lie


We have been programmed to believe that any form of cholesterol is bad for us.

In fact, the opposite is true.

There is a new study finding that low levels of cholesterol can actually reduce the beneficial muscle gain from exercising. Research has also shown that people who die of heart disease have low or average blood cholesterol.
Despite the plethora of previous and on-going scientific studies, there is NO evidence linking a diet high in saturated fats and blood cholesterol levels and coronary heart disease. In fact, almost ¾ of the fat that accumulates in the arteries is unsaturated fat.

Researchers looked at 55 healthy men and women in their 60s. Overall, the study concluded that there was a significant link between dietary cholesterol and the increase in strength: Those with the higher cholesterol intake had the most muscle strength gain. What’s more, the test subjects who were taking cholesterol-lowering drugs showed lower muscle gain than those who were not.

The researchers conducting the study were stunned. “Needless to say, these findings caught us totally off guard,” said lead researcher Steven Reichman, a professor of health at Texas A&M University.

Cholesterol facts:

Cholesterol is so vital to the body it takes a lot of cholesterol to build and maintain a healthy body, especially the brain—There are 100 grams of cholesterol in the body, 25% of which is in the brain, the highest concentration in the connection between nerve cells and myelin that protects brain and nervous tissue.

  • Cholesterol is in all cell membranes and stored in adipose tissue.
  • Human breast milk is high in cholesterol because of the developing brain and eyes of an infant, which require large amounts of cholesterol.
  • Cholesterol is the main ingredient in bile which is an emulsifier necessary for digesting and metabolizing dietary fat. Bile is the only way cholesterol leaves the body and is made and excreted at the direction of the liver.
  • Cholesterol is a powerful antioxidant that prevents cancer and slows aging by protection from free radical damage.
  • Cholesterol provides structural support for the cells of the body.
  • Cholesterol is the raw material needed by the body to produce Vitamin D and hormones.
  • Cholesterol is structural glue used by the body to repair lesions and fissures (caused by inflammation, nutritional deficiency and toxins) in coronary arteries.
  • Even at a very high dietary cholesterol intake, the fraction absorbed decreases, tending to limit absorption as the body keeps levels in balance with circulating blood cholesterol around and back to the liver.

Cholesterol Components:

Here are some of the components that make up cholesterol and its function in the body:

  • Cholesterol is composed of a sterol or high molecular weight alcohol, fat and fat soluble vitamins, which are bundled together into lipoproteins.
  • Lipoproteins are “transport vehicles” for fat and cholesterol in the body that travel in the blood and vary in size. Listed are from largest to smallest order of lipoproteins with “transport vehicle”equivalents:
  • Chylomicrons – Bus – made in gut, transports dietary fat reassembled and sent out from intestinal wall
  • VLDL – Van – Made in liver, transporting liver-made-fat and cholesterol throughout the body
  • LDL – Car – Main transporter of cholesterol throughout the body-LDL is the metabolic residue VLDL
  • HDL – motorcycle – Secreted by the liver separately, transporting “loose cholesterol” back to the liver for recycling.

Not surprisingly, VLDL , the liver-made-fat, is generated in response to ingested carbohydrates resulting in its metabolic residue, LDL. The more carbohydrates eaten the more VLDL is required to transport fat out to the body unloading its triglycerides.

High triglyceride (TG) and low HDL numbers indicate the strongest risk factor for heart disease. Divide TG by HDL for ratio. Anything above a 1:1 ratio is greatest risk indicator. (Example: TG 90, HDL 90 = 1:1 ratio – good; TG 150 HDL 30 = 5:1 ratio – bad) A TG number greater than 100 and a low HDL number is a strong indication that the LDL is probably the small, dense sticky blood Pattern B. An HDL number that is high with a low TG number indicates a probable Pattern A LDL, which is “large and fluffy.” An example would be TG 65, HDL 98, and is considered more desirable.

Cholesterol and Diet:

Let’s look at what happens when you eat a “High cholesterol” meal rich in saturated fats versus a “Government Recommended Food Pyramid” high carbohydrate meal.

Steak and Eggs (including the YOLKS!): The fat and protein begin to separate in the stomach and ultimately become gut assembled dietary fat, releasing Chylomicrons into the bloodstream via the lymph, traveling until they release fat to the cells, shrink and disappear, being cleared from circulation within 2 to 3 hours.

Cereal and skim milk: Glucose from the carbohydrates is sent directly into the blood and may be used in the short term for energy. After a short delay the liver starts converting excess carbohydrate into the body-made-fat called triglyceride. The liver then bundles triglycerides (liver-made-fat) with cholesterol and protein sending it out into the bloodstream as VLDL, the second largest lipoprotein and main transporter of liver-made-fat which can go on for several hours after a meal unloading its triglycerides.

As you can clearly see, metabolism is very different between a “high cholesterol, saturated fat” meal and a low-fat high-carbohydrate meal based on the food pyramid.

The body prefers fat as its main source of fuel.

Saturated fats from animal and vegetable sources provide a concentrated source of energy that is very efficiently utilized by the body.

In addition, saturated fats are

  • Modulators of genetic regulation, prevent cancer, act as carriers of fat soluble vitamins A, D, E, and K and mineral absorption as well as numerous other biological processes
  • The main source of fuel for your heart, and also used as a source of fuel during energy expenditure – (The heart is the only organ that doesn’t get cancer)
  • Useful antiviral agents (caprylic acid)
  • Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)
  • Useful to actually lower cholesterol levels (palmitic and stearic acids)

Eight of the most common saturated fats and their sources are as follows:

  •  Butyric – Milk fat of ruminants – butter
  • Caproic – milk fat
  • Caprylic – animal fat, plant fat, milk and some seeds
  • Capric – milk and some seed fats
  • Lauric – palm kernel, coconut, human breast milk
  • Myristic – milk and dairy products
  • Palmitic – animal, plants and microorganisms – palm oil and meat
  • Stearic – animals, plants, cocoa butter – meat and cocoa butter

An on-line search in Wikipedia’s definition of saturated fat states,
Deepfry oils and baking fats that are high in saturated fats, like palm oil, tallow or lard, can withstand extreme heat (of 180-200 degrees Celsius) and are resistant to oxidation.

A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America and Spain concluded that…

…polyunsaturated oils like soya, canola, sunflower and corn degrade easily to toxic compounds and trans fat when heated up.

Prolonged consumption of trans fat-laden oxidized oils can lead to atherosclerosis, inflammatory joint disease and development of birth defects. The scientists also questioned global health authorities’ willful recommendation of large amounts of polyunsaturated fats into the human diet without accompanying measures to ensure the protection of these fatty acids against heat- and oxidative-degradation.

With all this information on how good saturated fats are and how bad polyunsaturated fats are, why are we so ingrained to believe that low-fat (polyunsaturated fat) and high carbohydrate diets are so healthy?

Cholesterol and Heart Disease:
In 1953 Ancel Keys, American Heart Association board member and professor at the University of Minnesota, published his Six Countries Analysis, showing a correlation between dietary fat and heart disease.
What you don’t hear is that the study was actually a 22 country study, but Keys didn’t like the results of the total 22 countries, which indicated that there was no correlation between consumption of saturated fats and heart disease, but actually the opposite. Keys omitted the other 16 countries and chose the 6 he knew would support his hypothesis.
A fellow AHA board member and staunch Keys supporter, Jeremiah Stamler, wrote a self-help book, Your Heart Has Nine Lives, which advocated the substitution of vegetable oils for butter and saturated fat. The book and Stamler’s research was sponsored by the makers of Mazola Corn Oil and Fleishmann’s Margarine.

In addition, an interesting point to mention is the fact that cholesterol lowering statin drugs account for more profit than any other drug. Statin drugs reduce the liver’s production of coenzyme Q10, which is vital for the proper function of the heart and other muscles. Moreover, recent studies have shown statin drugs to cause cancer in humans and laboratory animals.

In the 1980’s the total cholesterol number considered safe was 240 and below. Why does the safe cholesterol number keep going DOWN? The most profitable drug needs marketed and sold! Doctors now seem to be more driven by a number more than internal health. Blood Cholesterol numbers naturally go up as we age and are protective in adults over 50.

French researchers found that “the incidence of cancer began to climb steadily as cholesterol values fell below 200 mg/dl.” “Data suggests that for people without heart disease only 1 in 100 is likely to benefit from taking statin drugs” according to Businessweek.

I’m scratching my head and wondering why people just can’t grasp the concept that it’s the polyunsaturated fats, processed foods, sugar, and excess carbohydrates that are bad – carbohydrates regardless of the source, simple, complex, processed, are sugar to the body and creates an insulin response, which is the real culprit when it comes to heart disease and chronic disease.

I would like to point out also that people with heart disease have been shown to have elevated uric acid levels and elevated homocysteine levels. Both high uric acid and homocysteine levels are a direct result of excess carbohydrate consumption.

Cholesterol is Essential for Us

It has been known for over 50 years that milk is a natural antidote to elevated uric acid levels. It is also known that Vitamin B6, B12 and Folic acid reduce homocysteine levels in the body. Large amounts of B vitamins are necessary for digestion of sugar, processed or refined foods. Again, we see the sugar/carbohydrate heart connection.

Just think – if cows, raw milk, butter, eggs, B vitamins, the sun, etc., had a marketing budget, ad campaign and funding, don’t you think our opinion about what is healthy would be different from what people believe today?

The government and its food pyramid says that cholesterol is bad for us–nonsense!

I say we leave the pyramids to the Ancient Egyptians and fire up the griddle for some bacon and eggs!


  • Life Without Bread, Christian B. Allan Ph.D and Wolfgang Lutz, MD
  • Cereal Killer, Alan L. Watson

By Janet Stuck: Doctor of Naturopathy, Certified Nutritional Counselor, Certified Wellness Nutritional Counselor, Master Herbologist and Certified Natural Health Professional.

Janet’s website is