Showing posts with label oil. Show all posts
Showing posts with label oil. Show all posts

Wednesday, June 27, 2018

Foods and Supplements for a Ketogenic Diet


Ketosis occurs when the body is largely starved of carbohydrates but has an alternate energy source. Ketogenic products encourage the burning of fat in place of sugar/carbohydrates as a caloric source. The key is to avoid rises in blood sugar and insulin, while providing alternate fuels.

There are numerous keto-friendly products; these are considered to be those that contain fewer than 10 calories per serving of net carbohydrates (minus fiber). Fiber doesn’t raise blood sugar and insulin response, so is neutral and not counted when looking at labels. Most dietary supplements fall into the category of being ketogenic neutral; that is, they neither contain significant carbohydrate sources nor directly contribute ketogenic stimulating substances like fat. The main ketogenic products are fats: MCT and coconut oils (both contain MCTs) are the most important ones. Some take beta-hydroxybutyric acid, a ketone, directly.

Ketogenic diets tend to decrease electrolytes and increase the need for water. This increases the need for magnesium, potassium, and even sodium. If blood sugar drops too low, the kidneys can create blood sugar by converting the proteins (i.e. the amino acid glutamine) into glucose (gluconeogenesis), so high protein diets are also discouraged. This leaves non-starchy vegetables and fats as the most desirable parts of the diet, along with some protein and fiber. Nuts and seeds are often okay, but some are more starchy; check the labels. Dairy is largely out due to its lactose content, but non-dairy foods and beverages may be okay if also low carb. Fish oil supplements are desirable. Green foods are important; supplements like chlorella or spirulina can be very useful, as can wheatgrass or barley grass.

Other supplements used on a ketogenic regime include green tea and EGCg capsules, L-glutamine if exercising (it can convert to sugar, so use sparingly), 7-keto DHEA, collagen or gelatin or bone broth. Anti-inflammatory substances may also be helpful: turmeric and curcumin, ginger, etc.

Unless eating natural or fortified sources of vitamin D, or getting adequate sun exposure, supplementation of this vitamin is recommended. A multiple vitamin is the best source, assuming it has enough for your needs,  as it also supplies other nutrients needed for metabolism of fats and energy production. Calcium supplementation may be needed unless consuming lots of green vegetables. Look for digestive enzymes that supply lipase if consuming lots of fat (not needed for MCT oil). Supplements containing ox bile (also in some digestive enzyme formulas) may be needed if inadequate gall bladder function is suspected or known. Don’t forget the electrolytes!

Friday, April 24, 2015

New Evidence that Canola (Rapeseed) Oil is Better than Olive Oil for Regulating Lipid and Inflammatory Markers in Obese Men

In a previous post I showed that Canola Oil was developed without Genetic Engineering (biotechnology; GMO):
http://honestnutrition.blogspot.com/2013/03/canola-oil-was-developed-without-gmo.html

In another post, I showed that canola oil had superior results to Olive Oil in comparisons of effects on cardiovascular health markers both in animal and human studies:
http://honestnutrition.blogspot.com/2013/05/is-canola-oil-better-than-olive-oil-for.html

Now there is another study comparing the two oils. In that report, Rapeseed (Canola) Oil improved liver Health and inflammatory markers in obese men better than olive oil did. Consuming the canola oil resulted in improvements over consuming olive oil in a number of key markers in those men:

* Higher levels of serum omega-3 fatty acids
* Lower levels of LDL and total cholesterol
* Lower levels of serum AST (aspartate aminotransferase); a liver enzyme that detects liver damage and is a risk factor for non-alcoholic fatty liver disease (NAFLD)
* Reduction of the pro-inflammatory marker IL-6
* Indications of a potential long-term protective effect (gene expression resulting in a hormetic response) on inflammatory cytokines in adipose tissues

As before, the superior results from canola over olive oil are attributed to its higher omega-3 and lower omega-6 fatty acid content compared to olive oil. Don't think that olive oil is unhealthy; it's just that there is a myth that all canola oil is unhealthy, which repeatedly has been debunked by studies such as this latest one.

I would still advise against using Genetically Engineered (GMO) canola due to potential side effects such as the potential for unexpected new allergens and toxins, and the lack of long-term animal feeding studies actually proving safety. Since there is no way to track human reactions to GMO foods in North America due to a lack of will to impose documentation and labeling, we have no way to determine if the recent historical use supports their safety or risks. Because of the unscientific introduction of GMO foods and our current inability to pinpoint whether or not allergic or toxic reactions are occurring with their use, non-GMO (including organic) canola is the recommended type I suggest if you are considering using canola/rapeseed oil.


http://www.naturalhealthresearch.org/rapeseedcanola-oil-improves-liver-health-and-inflammation-levels-in-obese-men/
http://www.ncbi.nlm.nih.gov/pubmed/?term=25403327

Monday, March 25, 2013

Canola Oil was developed without GMO biotechnology


The rape plant (Brassica napus) is related to mustard, turnip, cabbage, radish, and horseradish plants. Its oil has been used for centuries as a cooking oil in Europe and Asia (India and the Far East).

Both rapeseed oil and mustard seed oil contain relatively high levels of a fatty acid called erucic acid. As with some other oils, when heated to high temperatures unrefined rapeseed oil can release fumes which have been theorized to be associated with an increased lung cancer risk. These fumes have been blamed on its high erucic acid content; perhaps undeservedly since refined rapeseed oil did not seem to share this characteristic and since mustard seed oil is still a staple cooking oil in South and East Asia.

In any case, rapeseed oil was not sold as a food in the United States for many years, and this is why a low-erucic acid version was developed by traditional cross-breeding of varieties that had lower than usual levels. Originally developed in Canada in 1974, it was dubbed “Canola” oil to distinguish it from traditional rapeseed oil; the name implies its Canadian origin. This oil is often sold in Europe under its more commonly known “rapeseed” rather than the “Canola” name, even if the low erucic acid type is used.

Canola (low erucic acid rapeseed) oil received GRAS status in 1985, allowing it to be sold as a food or food additive in the United States.

These dates are long before the first commercial GMO crops were approved by the U.S. government in the mid-1990s. Since Canola’s breeding history actually goes back decades before that, it clearly was originally developed without the use of genetic engineering (GE, or biotechnology). Today, most of the canola grown in North America is GMO (from GE seeds); though there are still some Identity Preserved (IP) canola crops, from which is produced non-GMO canola oil.

The history of the use of rapeseed oil in food in the US is well summarized in the preamble of the final rule which affirmed the GRAS status of low erucic acid rapeseed (LEAR) oil (Federal Register, 1985: 21 CFR 184.1555 (c)(4)).

REFERENCES:

http://www.ers.usda.gov/topics/crops/soybeans-oil-crops/canola.aspx#crophistory

http://www.hort.purdue.edu/newcrop/afcm/canola.html

http://www.snopes.com/medical/toxins/canola.asp