Nearly everything you are being told about modern health is wrong

A better guide to anti-ageing

Looking your youthful best for the longest time possible, who does not want that? There is a simple fact that we are what we eat and what we are eating has a direct impact on skin health. One of the biggest issues with modern life is we are just not eating what we are supposed to eat.

In this article, we are going to discuss best practices for anti-ageing eating, while creating some controversy. What we are told is healthy, is, in fact, killing us, making us age prematurely and will ultimately be one of the biggest lies of health in the modern world.

While environmental effects do affect the rate in which we prematurely age, we can fight these with many advanced anti-aging treatments. Our lifestyle choices and specifically diet the leading influential factor in the ageing process.

The medical sector has failed us in their responsibility to inform the public with correct information, keep us well while serving the best interests of mankind. They study disease instead of health, even with mounting evidence that nutrition and nutrients are critical in fighting plus preventing diseases they are stuck in drug derived practices. Symptom control, crisis intervention, and disease management is not the way forward to a healthy existence.

Their study includes little on nutrition centres around pharmaceutical drugs that are further clouded by ‘incentives’ to prescribe. Almost no education is placed on fats and oils the building blocks of cellular regeneration and health.

We are biological organisms; we are a direct result of what we consume how we live and the impact of environmental factors. Nature preprogrammed our genetic code and holds the key to a long and healthy life.

History is the proof in the pudding that everything is wrong today, we died and suffered less from physical degeneration we had less cancer, cardiovascular disease and diabetes. It is possible to reverse degenerative conditions, and incurable diseases are in fact, often curable.

The lie of sugar bread from a lack of biochemistry understanding

Sugar has been victimised and all sugars regardless of origin have been labeled as a modern poison. Balance is needed in diet and in an education of the mechanics of the human body. Nature is our friend and supplies all that is needed for a long life and gives us the tools to fight premature ageing.

Eating your way to a more youthful looking you

Premature aging is more prevalent today than it was 30 years ago, and this is a direct result of diet and terrible eating advice promoted by companies looking to make money.

Let’s start with some words that will set a few cats amongst the pigeons, sugar. The entire new-age narrative that sugar is not good for you. In reality, this is not entirely correct, as often is the case a little knowledge is a bad thing.

One of the biggest issues with the promotion of healthy habits is the pigeonholing of sugars and carbs. Sugars are not sugars and carbs are not carbs; people are promoting ill-informed rubbish while ignoring the fundamental biochemistry that separates fact from fiction.

Sugar that we need

A simple carbohydrate glucose and fructose ‘sucrose’ this is what we find in nature, within ripe fruits, root vegetables, beets, pure raw honey and unprocessed cane sugar.

Our cells find their preferred energy from glucose; this is also essential for the thyroid gland to produce the T4 to T3 hormone. Fruit serves as one of the best methods to gain these healthy sugars as they are in the presence of fructose.

When we are in a world that is consuming obscene amounts of processed sugars in nearly all fast foods, sweets, and processed foods, it is easy to label fructose as the modern day poison. Although fructose is critical for balancing and maintaining insulin and thus blood sugar levels.

“Fructose inhibits the stimulation of insulin by glucose, so this means that eating ordinary sugar, sucrose (a disaccharide, consisting of glucose and fructose), in place of starch, will reduce the tendency to store fat. Eating “complex carbohydrates,” rather than sugars, is a reasonable way to promote obesity.” [1]

Nature provides all that humans need to maintain a healthy life, us being here by design or by accident is irrelevant. The world is balanced, and if we follow nature’s guidance, then we are balanced too.

Oranges and juice time to get back to the goodness

Orange juice is put in the same bucket as a lollypop, and this is just not true, and this thinking is continuing the bad education making people unhealthy and obese.

Pure orange juice, not the rubbish made from concentrate rather as nature intended squeezed from the fruit. It is a balanced way to gain the bodies needed glucose and fructose plus it contains potassium, magnesium and is rich in vitamin C. Orange juice is also a healthy thyroid juice, the magnesium works in harmony with the thyroid to moderate stress and aids in increasing glucuronic acid. Aiding in liver, kidney and intestine function glucuronic acid in the presence of glucose and oxygen combines with toxins and then eliminates them from the body.

Nutrient absorption is one of the key problems most people suffer from in the modern age and is responsible for many skin conditions. Fructose helps in the absorption of nutrients Magnesium, Calcium, and Copper. It is also the preferred method for achieving a balance of minerals in the body over starch. Fruits and juices help the adrenal glands and help moderate blood sugar. Fruit is also high in salicylates a powerful anti-inflammatory the contradiction to that is apple and grapefruit juice. Grapefruit juice is an estrogenic food similar to barley, cherries, dates and papaya. Apple juice contains pectin, people suffering from high cholesterol could do well to eat more apples.

People suffering from low metabolic rate could also benefit from fruit as fructose plays a protective and stimulating role in the metabolic processes. [3]

Fruits that are high in antioxidants and naturally fighting free radical damage.

  • Apricots – antioxidant: Lycopene
  • Raspberries – antioxidant: Ellagitannins
  • Cherries – antioxidant: Anthocyanins
  • Watermelon – antioxidant: Lycopene
  • Oranges – antioxidant: Vitamin C
  • Cranberries – antioxidant: Vitamin C
  • Blackberries – antioxidant: Ellagic Acid
  • Strawberries – antioxidant: Phytonutrients
  • Grapefruit – antioxidant: Lycopene
  • Peaches – antioxidants: Phenols and Selenium
  • Apples – antioxidant: Polyphenols

I have also included the main antioxidant property of each fruit.

Increasing dietary intake of fruits and vegetables can retard and even reverse age-related declines in brain function. [27]

Sugar is getting the bad wrap; it is not sugars fault it is the fact we are eating the wrong type of sugar and not in balance for how the body’s chemical factory works. Insulin overproduction is a result of too much glucose, and now we get even more problems with most health information. Starches are all glucose, starch “a complex carb/polysaccharide.” Legumes and grains are the main transport of starch, (this is why you get fat with a high potato diet). When we consume a high level of glucose, this produces an overproduction of insulin, thus more likely to be converted to fat, and this is because it is glucose without the presence of fructose, unlike fruit. It is the existence of fructose and potassium in fruit that enables the body to process the glucose without it converting into fat.

“Because of their glycemia, starches tend to cause blood sugar dysregulation compared to fructose and sugar (sucrose), promoting the effects of adrenaline, cortisol, stored PUFA, endotoxin, and estrogen.” [5]

Starches are the culprit for raising blood sugar levels quickly not sugar. If you want to exacerbate the building of fat, eat a high starch diet while spiking your blood sugar. Also, to this many carbohydrates are difficult for the body to process. Vegetables with high starch levels, legumes, grains and vegetables high in cellulose.

In years gone by, we ate more of the whole animal, cheaper cuts of meats like shanks, boiled ribs and broths of heads and feet, these all are high in gelatin the cartilaginous bits of the animal that gives us the much-needed collagen. We don’t need to be injecting collagen into our faces we need to be eating it.

Gelatin an anti-ageing and wellbeing superfood

You can think of glycine and proline as the scaffolding for healthy skin. Without sufficient ingestion of gelatin that is high in glycine and proline amino acids, we begin to develop visual signs of ageing and also physical effects. Stiff joints, cartilage problems (how many people do you know with dodgy knees but have never played any serious sport). Skin conditions and fine lines and wrinkles are all exacerbated with a diet lacking in gelatine. [30, 32]

I say it all the time our bodies are a big chemical factory and what we put into it affects every molecular structure of the body. Gelatin plays a significant role in our bodies wellbeing.

  • Aids in healing, if you cut yourself and it seems to take forever to heal you may need more gelatine.
  • Prevention of angiogenesis (a key factor in the proliferation of cancer)
  • Reduce levels of cortisol (the stress hormone) Act as an anti-estrogenic agent Reduces systemic inflammation
  • Aids healing of the digestive tract (from micro-tears in leaky gut to ulcers, Coeliac disease and colitis)
  • Helps in balancing blood sugar levels
  • Prevent liver damage Boost glutathione levels (the body’s master antioxidant and detoxifier)
  • Helps in getting a good night sleep, if you cannot sleep a full night without waking chances are you need more gelatine.
  • Supports healthy, radiant skin and helps prevent fine lines and wrinkles.
  • You could say it is an anti-ageing superfood

We have all fallen into the trap of eating lean muscle meat and without the presence of gelatine produces a stress response from the body that further speeds up the process of ageing and visual signs of ageing. [30, 31, 32] If you are similar to me and do not like fat and cartilaginous cuts of meat we can substitute this with high-quality gelatin. It is a good idea to consume some gelatine with muscle meat so the benefits enter the bloodstream at the same time. So, in essence, is similar to eating a cartilaginous meal, if you don’t mind the thought of it, cartilaginous meals like lamb shank, it could be a positive move to bring these back into your family’s diet.

Saturated fats and animal fats typically are blamed for all manner of illness in Western society; despite this, the facts paint a far different story.

PUFA Time to give up the unsaturated fats

PUFA, polyunsaturated fatty acids & oils

Vegetable oils, canola, sunflower, safflower, flax, almond, nuts, seeds, grains, poultry, fish oil and the list continues.

I have had a rule I try and live by if a manufacturer, distributor or a company is directly profiting from research or a marketing narrative, question it and question it again.

Our bodies cannot tell the difference between healthy fats (often saturated fats) and bad fats nearly always polyunsaturated fats. Oxidation of fats is not good for us and, in particular, can affect our eyes amongst many other health complications. [7]

“Free radicals are reactive molecular fragments that occur even in healthy cells, and can damage the cell. When unsaturated oils are exposed to free radicals they can create chain reactions of free radicals that spread the damage in the cell, and contribute to the cell’s aging. ” [10]

French chemist Hippolyte Mège-Mouriès invented margarine in 1869, marketed as a butter substitute, and at half its price. Fat was historically expensive, and butter was a luxury only the most well off, could afford. Margarine slowly went through formulation changes where it was once based on beef suit, water, and milk new components were added including whale oil, lard, olive oil and cottonseed. Once the onset of the 20th century it went under more changes and primarily contained soya bean oil allowing an affordable and highly scalable industry.

By the time the Roaring 20’s were well in the swing, a new disease was sweeping the westernised world. Once we were in the 1940’s a deadly disease was accounting for the majority of premature deaths and that my friends, was coronary heart disease. Nobody understood why this new disease was sweeping the industrialised world. In the 1950’s and American scientist by the name of Gofman hypothesised that cholesterol could be to blame for this new pandemic. Another American, Ancel Keys, in 1953 performed a comparative study covering seven countries and comparing fat intakes and heart disease. After that study, a new hypothesis was born the ‘Diet-Heart.’ To reduce the risk of heart disease, Ancel recommended cutting down on ‘vegetable oils,’ primarily made of unsaturated fats and oils. However, it was discovered that unsaturated fats tended to lower blood cholesterol levels while saturated fats had a tendency to raise the cholesterol level. It was at that time and by a popular vote no less. [20], and so it was decided that a diet high in unsaturated fats was the best way forward seeing that saturated fats heightened cholesterol and thus the risk of heart disease. What this did, in essence, was ignore the research that had already brought to light that there was something wrong with consuming unsaturated fats.

When it comes to comparing butter and margarine there is not so much of nature’s goodness in margarine.

You may be interested in a list of the ingredients that may be present in butter and margarine:

What followed was a systematic change to our diets and the oils we consumed. The ‘Prudent Diet’ was introduced into America and two years later the Committee on Medical Aspects of Food Policy (COMA) initiative into the UK. We were told to avoid saturated fats, (animal fats), swap butter for margarine and swap out our cooking oils for polyunsaturated varieties.

Unsaturated fats are atrocious for us, toxic you could even say. You are only consuming unsaturated fats, and I am talking about fats, soybean oil, corn oil, safflower oil, canola, sesame oil, sunflower seed oil, palm oil, and the many other oils that are all labeled as “unsaturated” or “polyunsaturated.” While we are at it, let’s add to the list with ‘essential fatty acids.’ The contradiction to the word ‘essential’ is we can synthesize our unsaturated fats when we do not consume the “essential fatty acids”, so, in essence, this is a contradiction or misnomer. [8]

The money in fats is huge a multi-billion dollar industry and while the world was pushed to give up saturated fats it did not get thinner or healthier. In fact, if you research the proliferation of health conditions and coincide that with the marketing of polyunsaturated fats and “essential fatty acids” you will find some terrible correlations. Anyone that thinks that companies have the well-being of the populous in their heart is frankly mad and naive.

PUFAs make you fatter when consumed with starch, (glucose) many of the legumes and vegetables you are eating and cooking with polyunsaturated fats. One of the reasons fast food packs on the weight is it is all cooked and produced with polyunsaturated fats. Again an economically scalable industry that can produce enough cheap oil to supply the world’s needs.

Saturated fats (animal fats, by comparison, are highly expensive and in much shorter supply.) Ironically as the healthy eating story has progressed many of these saturated fat alternatives have become more expensive than butter and so to the claims of better health.

What has not changed and if anything has accelerated is heart disease.

Saturated fats and animal fats typically are blamed for all manner of illness in Western society; despite this, the facts paint a far different story.
  1. In the 19th-century, when animal fats were all that was available, cancers were rare (as was heart disease).
  2. Polyunsaturated fats and oils are used to suppress the immune system, and such immunosuppression is known to cause cancers to start and promote cancer.
  3. In this last century, there has been a massive promotion of polyunsaturated fats and oils, and cancer rates have soared.

How vegetable oil causes cancer

“‘Vegetable’ oil makes you exceedingly vulnerable to cancer. Every extra mouthful of vegetable oil you consume takes you one step closer to a deadly (and irreversible) outcome.”

With these words, David Gillespie begins his follow-up to the bestseller Big Fat Lies: How the diet industry is making you sick, fat & poor. In Big Fat Lies he analysed the latest scientific evidence to show us that vegetable oils, specifically seed oils, are dangerous to our health, despite that fact that they are recommended by government health agencies. [25]

Olive oil, coconut oil, butter and whole milk just packed full of goodness and life stimulating greatness

We have long since known the Mediterranean diet is a good diet. Studies carried out with inhabitants of the Mediterranean who still prescribe to the traditional eating habits on average had over 38% less cardiovascular disease than that of the U.S population. Olive oil has long been known as a good oil benefiting health. Coconut oil has positive effects on the thyroid and it is hard to deny the facts that thyroid related problems have significantly spiked coinciding with the increased consumption of polyunsaturated fats.

Butter is just better

As mentioned earlier, we can in many ways blame Ancel Keys for the proliferation of margarine and other polyunsaturated fats in out diets. Advertising from margarine and oil suppliers have infected the minds of families and as a direct result, we are simply dying. No subsequent studies have backed up the claims of the Ancel Keys study, but with a multi-billion dollar industry surrounds the fat market, it is unlikely we will see mainstream media promotion supporting these facts.

Although we do not need mainstream media, we just need the research that is available, and logic that since the acceleration of polyunsaturates, we have become a world of heart disease.

The health benefits of pure butter are immense

  1. Just like full milk, it helps protect the joints from osteoporosis, helps stop stiff joints and is just all around a great guy for bones.
  2. Butter contains lauric acid an important inhibitor of yeast infections and candida.
  3. It contains antioxidants that aid in protecting and strengthening the arteries, now that is some irony.
  4. Butter contains conjugated linoleic acid that helps muscle development, boosts the immune system and has anti-cancer properties.
  5. Vitamin A, a necessity for a healthy thyroid and adrenal gland health.
  6. Calcium is aided in the absorption through Vitamin D and of course, that is also found in butter.
  7. Contains Arachidonic Acid (AA) that contributes a role in brain function and is an essential component of cell membranes.
  8. The anti-stiffness properties of butter also help stop hardening of the arteries, cataracts, and calcification of the pineal gland.
  9. Gastrointestinal infections in the young and elderly are significantly reduced with butter consumption
  10. It contains iodine in a highly absorbable form
  11. Contains vitamins E and K
  12. It even has a rich source of mineral selenium
  13. Butter contains antioxidants that help fight free radical damage

All in all, butter is an essential component in your fight against premature ageing.

Coconut oil and coconut derivatives are simply so beneficial to health and in the fight against premature ageing that it should just become part fo your everyday diet

Coconut oil the fat burning, life-extending anti-aging fighter everyone should add to the shopping list

Between the fear factory caused by modern media stopping kids walking to school, the devices glued to everyone’s eyes and the bad diet advice the entire modern world has got fat.

If there is an oil that is worrying the big fat companies, it is coconut oil. Cultures that consume coconut derivatives have almost no cardiovascular or coronary heart disease and are some of the longest-living people on the planet. Containing Medium Chain Triglycerides (MCTs) the health benefits of coconut makes it a superfood.

One of the side benefits of coconut oil is it helps you lose weight due to the way it is metabolised and the energy it supplies to the body. One study found that just consuming 15 to 30 grams per day can naturally burn 120 calories per day. [33]

Coconut oil consumption has been proven to:

  1. Prevent heart and vascular diseases
  2. Aid in the treatment of Alzheimer’s disease
  3. Can cure urinary tract and kidney infections while protecting the liver
  4. Is highly anti-inflammatory and helps to relieve arthritis
  5. Boosts the immune system while having antifungal and antiviral properties
  6. Improves memory and brain function
  7. Energy and endurance are enhanced
  8. Is wonderful for the digestion while reducing stomach ulcers and ulcerative colitis
  9. Aids in the reduction of gallbladder disease and pancreatitis
  10. Topical and ingestion aids in the prevention of skin conditions while helping treatment of eczema, dandruff, dermatitis and psoriasis
  11. Aids in the prevention of tooth decay and gum disease
  12. Helps prevent osteoporosis
  13. Aids in the treatment of type II diabetes
  14. Helps with weight loss
  15. Helps with premature ageing directly with antioxidants and also increases the absorption of other nutrients while also reducing stress on the liver and lowering oxidative stress

I ask you, are you going to put butter and coconut oil on your  family’s shopping list?

If you can find unhomogenised milk then buy it, it is superior in taste and is just the better health choice

Full-fat milk provides yet again that nature knew what was right for us without the need of human intervention

Not only is there no justification for grabbing the low-fat milk it is likely increasing your waistline while robbing the body of needed nutrients.

Research continues to mount that it is how we are farming cows the hormones and antibiotics they are fed creating the issues people have with lactose intolerance. Better put they are allergic to the additives, the what you consume because it is what the cows consume. If you are able to get organic milk that has not been (stuffed about with) then do it.

There is simply nothing better than teat to fridge and then to you. How does it make any logical sense that reduced fat milk then need vitamins put back into then to increase the health benefit? Trying to get milk back to where it was nutrition wise before we took all the goodness out.

Here in Ireland, the GMO culture is not as widely spread as in the U.S but GMO (genetically modified) is making its way into our food chain and this needs to be stopped in its tracks.

What is often not taken into consideration is people with hormonal imbalances, excess estrogen, hyperinsulinemia, or hypometabolic can actually lose the ability to process lactose. The occurrence of food allergies once again has escalated with the proliferation of processing and additives to our food.

What is ironic is with low-fat milk our body is unable to absorb the calcium efficiently that the milk is providing. Milk is also high in vitamins A and D, and I wrote about the pandemic of vitamin D deficiency that was the prelude to this article. Vitamins A and D are also fat soluble, so again removing the fat from the milk renders the vitamin content all but useless.

The immune system needs glycosphingolipids contained in full-fat milk and the related glycosphingolipids also help our general system health and cell metabolism.

The marketing of heart health and low fat is so wrong that recent studies have turned this on its head, and it is the saturated fats we need and the full-fat milk to fight heart and vascular disease. Who would have ever guessed that nature, untouched by human hands held the key to human health and wellbeing?

Saturated fats are not our enemy; saturated fats are our lifeblood of cell producing goodness. We are animals, and warm-blooded, just logic alone dictates that it is animal saturated fats we need for health.

Homogenisation is the root of all evil in milk production, crushing milk fat globules into droplets too small to rise to the surface of the cream layer. The entire homogenised process was to make the industry more profitable, easier for packaging. When you buy homogenised milk, you are not buying whole milk. Milk from the cow has a fat content of around 4 to 5.5%. The homogenisation process allows the cream to be calculated precisely, removed and then blended back into the milk again. Whole milk as advertised is not whole milk at all, rather a shadow of its former self. With destroying the fat layer, it allowed for the discontinuation of glass bottles and new cheaper cardboard packaging.

If you can find organic unhomogenised milk buy it, not only does it taste superior it is just that much better for your body.

Acne and Milk

We have written a more in-depth look at milk and acne sufferers, also listing the availability in Ireland for raw milk.

Nature just knows best, so why does industry think it knows better? It’s all about the money; if you follow the money you always uncover the truth

There is a very good reason the Paleo diet is not only becoming popular but is also a healthy choice and the same can be said for the Dr Ray Pete diet.

Grains NO
Dairy YES
Soy NO
Fermented Foods NO
“Salt is Good” YES
“Sugar is Good” YES
Offal + Bone Broth YES
Nuts NO
Avoid PUFA (Omega 6) YES
Avoid PUFA (Omega 3) YES
“Saturated Fat is Good” YES

Not a diet but a choice of how to live longer, healthier while kicking premature aging to the kerb

It makes sense, logical, follows what nature intended without the need for chemicals, additives and generally stuffing about with our food.

Following the marketing guidelines for health and government ticks of approval have done nothing but to accelerate our visit to the grave. It is long past time to put the control of our lives into our hands, a healthier life begins with basic logic. Nature gave us the ability to walk outside and find the food we needed to eat without the need of a factory or processing plant. This methodology in my humble opinion holds the future of life longevity with less diseases, less depression and a happier fuller life, while looking pretty damn good.

The entries I have bolded in my humble opinion are must reads

1. Ray Peat Ph.D
Glycemia, starch, and sugar in context

2. Vitamin and Mineral Nutrition Laboratory, Beltsville Human Nutrition Research Center, MD 20705.
Dietary fructose or starch: effects on copper, zinc, iron, manganese, calcium, and magnesium balances in humans.
PMID: 2729168
Am J Clin Nutr 1989 49: 6 1290-4

3. Fructose and dietary thermogenesis.
L Tappy and E Jéquier
Am J Clin Nutr. 1993 Nov;58(5 Suppl):766S-770S.

4. Protective role of fructose in the metabolism of astroglial C6 cells exposed to hydrogen peroxide.
2009 Sep 8;344(13):1676-81. doi: 10.1016/j.carres.2009.05.023. Epub 2009 Jun 3

5 .Ray Peat, Ph.D.
Concerns with Starches

6. NONcomplex carbs
Emma Sgourakis, Certified Nutritionist

7. Seddon JM, Cote J, Rosner B. Progression of Age-Related Macular Degeneration: Association With Dietary Fat, Trans Unsaturated Fat, Nuts, and Fish Intake. Arch Ophthalmol. 2003;121(12):1728-1737. doi:10.1001/archopht.121.12.1728.

8. Unsaturated Vegetable Oils: Toxic
Ray Peat, Ph.D

9. Unsaturated fatty acids: Nutritionally essential, or toxic?
Ray Peat, Ph.D

10. Tissue levels of polyunsaturated fatty acids during early human development
MD Manuela Martinez
Volume 120, Issue 4, Part 2, April 1992, Pages S129-S138

11. J Nutr. 2000 Nov;130(11):2855-65. Low arachidonic acid rather than alpha-tocopherol is responsible for the delayed postnatal development in offspring of rats fed fish oil instead of olive oil during pregnancy and lactation. Amusquivar E, Ruperez FJ, Barbas C, Herrera E.

12. Dev. Psychobiol. 8(1), 59-66, 1985. “Effects of a commercial soy lecithin preparation on development of sensorimotor behavior and brain biochemicals in the rat,” Bell, J. M. and P. K. Lundberg.

13. Zeitschr. Krebsforsh. 28(1), 1-14, 1927 “Lipoids and carcinoma growth,”. Bernstein, S. and Elias, H.

14. J. Biol. Chem. 82:345-367.(1929) A new deficiency disease produced by the rigid exclusion of fat from the diet. Burr, G. & Burr, M.

15. J. Biol. Chem. 86:587-621. (1930) On the nature and role of the fatty acids essential in nutrition. Burr, G. & Burr, M.

16. J. M. C. Gutteridge, “Antioxidants, nutritional supplements and life-threatening diseases,” Brit. J. Biomed. Sci. 51(3), 288-295, 1994.

17. D. Harman, et al., “Free radical theory of aging: effect of dietary fat on central nervous system function,” J. American Geriatrics Soc. 24(1), 292-98, 1976.

18. Polyunsaturated Fats Linked to Higher Cancer Risk
Elizabeth Walling

19. Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers
Carcinogenesis (1999) 20 (12): 2209-2218.
doi: 10.1093/carcin/20.12.2209

20. Mann G V. Diet-heart: End of an Era. New Eng J Med . 1977; 297: 644.

21. Polyunsaturated Oils Increase Cancer Risk

22. France T, Brown P. Test-tube cancers raise doubts over fats. New Scientist December 1991, p 12.

23. Wolk A, et al. A Prospective Study of Association of Monounsaturated Fat and Other Types of Fat With Risk of Breast Cancer. Arch Intern Med . 1998; 158: 41-45

24. Carroll K K. Dietary fats and cancer. Am J Clin Nutr 1991; 53: 1064S

25. Toxic Oil
David Gillespie

26. Fats Explained

27. GALLI, R. L., SHUKITT-HALE, B., YOUDIM, K. A. and JOSEPH, J. A. (2002), Fruit Polyphenolics and Brain Aging. Annals of the New York Academy of Sciences, 959: 128–132. doi: 10.1111/j.1749-6632.2002.tb02089.x

28. Anti-angiogenic, Antioxidant, and Anticarcinogenic Properties of a Novel Anthocyanin-Rich Berry Extract Formula
Bagchi, D. Sen, C. K. Bagchi, M.

29. Neurobehavioral aspects of antioxidants in aging

30. Gelatin Benefits – The Anti-Aging Superfood
Kelley Herring

31. Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin
Kaayla Daniel

32. Ray Peat Ph.D
Gelatin, stress, longevity

33. Dulloo AG, Fathi M, Mensi N, Girardier L. Twenty-four-hour energy expenditure
and urinary catecholamines of humans consuming low-to-moderate amounts of
medium-chain triglycerides: a dose-response study in a human respiratory chamber.
Eur J Clin Nutr. 1996 Mar;50(3):152-8. PubMed PMID: 8654328.

34. The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease
European Journal of Nutrition

Zest is committed to providing outstanding treatment for common skin conditions and many anti-aging therapies, we are also an advocate for health and wellbeing. Our methodology of natural dermatology and treating the body from the inside out separates Zest from the majority of skin clinics. Below you will find more articles that embody our health and fitness first ethos supported by cutting edge technology and science.

The articles Zest present are for educational purposes and not designed as individual treatment plans, nutritional advice or in any way negate the need to seek professional nutrition guidance from professionals. We present the facts we find through research and leave you to formulate your own opinions, based on the research presented.

Emma Ryall on EmailEmma Ryall on FacebookEmma Ryall on GoogleEmma Ryall on LinkedinEmma Ryall on Twitter
Emma Ryall
Educator, Proprietor, Aesthetician at Zest Skin Clinic & Laser Hair Removal
Licenced Aesthetician, CIBTAC, ITEC and CIDESCO accredited professional therapist with over 14 years industry experience, specialising in skincare. Emma is also a master trainer City & Guilds – Accreditation No: 500/5753/4
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