|
|
|
|
|
TYPE 2 DIABETES AND CHILDREN
Part 2
Weight, Metabolism And Self-Esteem Issues
|
|
|
Canola Oil Real or Imagined, Fred Pescatore, MD, MPH, CCN author of The Hampton's Diet explains how canola oil came about, why it is so popular and why we should avoid it, as he helps us learn about The Science of Fats, Fatty Acids and Edible Oils
|
|
|
Canola and olive oil are the two most widely used cooking oils in the world today. It wasn't always this way and it is important to understand how this change occurred, because it wasn't always for health reasons that this shift took place.
Fred Pescatore, MD, MPH, CCN author of The Hampton's Diet explains what happened, as he helps us learn about The Science of Fats, Fatty Acids and Edible Oils
|
|
|
We are quickly learning that the science of fats is fascinating and the science of weight loss needs to be married to the concept: to be thin, understanding fats is vital.
|
|
|
How the USDA Diet got to be the “Healthy Diet” and What It Means to You.
|
|
|
When in High School I was not getting dates and I wanted to be thin. All my thin friends were dating so I had to be thin if I wanted to date too. So, I couldn’t figure out what to do, so I decided to give up food altogether. If you didn’t eat, you couldn’t gain weight. So, I ate nothing for 40 days. Some of the commercial programs where you count points or something like that can certainly feel like you are eating nothing, but I literally ate nothing. It worked – I lost 60 pounds, but the price has been unforgiving.
|
|
|
Why I Wrote This Book:
FAT – what a scary word. It was for me anyway. I feared this word for most of my life – probably for as long as I knew what it meant. I no longer fear most aspects of this word, but I’ll get to that shortly. During the course of my life so far, the word fat has taken on many different meanings. If you are or have ever been overweight, the story I am about to tell will really hit home.
|
|
|
Every day we hear about either the benefits or side effects of fat consumption and some time it is hard to make sense of any of it. Fred Pescatore, MD, MPH, CCN explains how fats are made and processed in his feature The Production of Oil - Move over OPEC
|
|
|
Fred Pescatore, MD, MPH, CCN continues to explain fats this week helping you to help your patients understand the process for Choosing the Right Oils and Fats
|
|
|
If you want to fight disease and be healthy, it is important to consume the proper ratio of omega-3 to omega-6 fatty acids. That ratio is essentially 1:1. Once you switch to a monounsaturated rich diet, and follow the Hamptons protocols, you will be improving your ratio without even having to remember all of this fatty acid research.
|
|
|
Fred Pescatore, MD, MPH, CCN was the Keynote Speaker at the National
Nutritional Foods Association's 67th annual convention and trade show in Las Vegas,
Nev. His address to the more than 18,000 participants was entitled "Low Carb
Based on Science". He discussed the fallacies of the most popular programs
and how the food and supplement industries were putting profits before health.
We are happy to make the PowerPoint presentation available to you. Please
Click Here
You will need Microsoft™ Power Point to view this presentation.
2.8mb
|
|
|
The Science of Fats, Fatty Acids and Edible Oils.
This time we get into more detail about Unsaturated Fatty Acids and how they affect us.
|
|
|
Quite often I am asked to explain the difference between good and bad fats. But in a science that is still evolving this is often hard to do, however there are some basic facts that we should all become familiar with.
Here’s my abridged version of what you need to know about fats
|
Entries (RSS News)
