soybean oil Archives - Amazing Health Advances

Common Cooking Oil Destroys Brains!?

The AHA! Team — Sun, 26 Jan 2025 06:26:38 +0000

Al Sears, MD, CNS – It’s cheap, flavorless, and the most popular oil in America… But it’s destroying your brain. I’m talking about cooking oil that comes from soybeans. For the past 20 years or so, clever marketers have made all kinds of outlandish health claims about soy. They tell you it’s organic, high in protein, heart-healthy, and even prevents diabetes. Sadly, the truth is that unless it’s fermented into a traditional Japanese dish called natto, soy is toxic. Studies show that soybean products are loaded with estrogen mimickers that cause erectile dysfunction, man boobs, loss of bone and muscle mass, as well as at least half a dozen different types of cancer. And scientists have known for years that soy does not prevent diabetes. In fact, it impairs insulin secretion and may actually result in diabetes.1 But even worse than soy is the oil that comes from it. Meanwhile, researchers at the University of California, Riverside, recently revealed that cooking with soybean oil can upregulate a number of genetic switches in the hypothalamus part of the brain, and trigger a range of neurological changes that can result in:2 Alzheimer’s Parkinson’s Mood swings Anxiety Depression Schizophrenia Your body simply wasn’t designed to consume soy. Sadly, that hasn’t prevented Big Agra from pushing it on millions of unsuspecting Americans as healthy. By selling soy as a “health food,” Big Agra’s marketers have turned soybeans into America’s favorite cooking oil. And the problem is not just about cooking with soybean oil – because it is already present in dozens of commercial foods. These include most salad dressings, baked goods, and the so-called “healthy” whole-grain breads. It’s even in baby formula. The UC Riverside study also found that soybean oil could induce obesity, insulin resistance, diabetes, and fatty liver disease in mice. In this study, the researchers compared soybean oils to coconut oil. Then they looked at the hypothalamus of the mice. This is a small, but critical area of the brain that affects numerous body functions. The research team found that the soybean oils – but not coconut oil – caused more than 100 genes in the brain to stop working as they should. You see, soybean oil is loaded with pro-inflammatory omega-6s, which act as a metabolic poison when consumed in excess.3 Additional studies show that cooking with coconut oil produces the fewest changes in hypothalamic genes, and therefore carries the least risk of causing neurological damage.4 I recommend my patients use coconut oil every day to improve their health. Studies show the medium-chain triglycerides (MCTs) in coconut oil can: Protect against heart disease5 Reduce insulin resistance6 Boost brain function in people with Alzheimer’s disease7 Reduce inflammation and arthritis8 Prevent osteoporosis9 Protect the liver10 3 Ways To Add More Coconut Oil To Your Diet Here are three ways you can get more coconut oil in your diet – and ditch soybean oil once and for all… Fry with it. Coconut oil has a high smoke point. That means that it won’t degrade at high temperatures — leaving all the fatty acids intact. It’s especially great for pan searing. If you do cook with it, consider getting it without flavor. This is known as “expeller-pressed” coconut oil. Make a smoothie. Scoop a healthy serving of coconut oil (it’ll probably be solid, but that’s okay) into the blender. Mix in your favorite fresh fruits. Maybe even add some protein powder. Add organic milk and a little ice. Blend it all and enjoy a tasty, heart-healthy smoothie. Take it to go. This delicious and healthy trail mix is great for people on the go. Here’s how to make it… Ingredients: 1 cup almonds 1 cup cashews ¼ cup raw shelled pumpkin seeds ½ cup unsweetened coconut flakes ¼ cup coconut oil (melted) ½ cup raw honey 1 tsp vanilla extract 1 tsp Himalayan pink salt 1 cup dried fruit (optional) Directions: Preheat oven to 275 F. Place the almonds, cashews, pumpkin seeds, sunflower seeds, and coconut flakes in a food processor or blender. Pulse a few times to break into chunks. Place the coconut oil, raw honey, and vanilla extract in a medium saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture. Stir until everything is fully coated. Spread the trail mix evenly onto a baking sheet lined with parchment paper. Cook for 25-30 minutes until lightly browned, stirring once or twice. Remove from the oven, add the dried fruit, and sprinkle with sea salt. Press the mixture together firmly to form a tight, flat surface. Cool for 20-30 minutes or until fully hardened. Break into chunks. Store it in an airtight container. It will keep for up to a week. References: Deol P, et al. “Soybean oil is more obesogenic and diabetogenic than coconut oil and fructose in mouse: potential role for the liver.” PLoS One. 2015 Jul 22;10(7):e0132672. Deol P, et al. “Dysregulation of hypothalamic gene expression and the oxytocinergic system by soybean oil diets in male mice.” Endocrinology. 2020; 161(2). Patterson, E et al. “Health implications of high dietary omega-6 polyunsaturated fatty acids.” J Nutr Metab. 2012:539426. Deol P, et al. “Dysregulation of Hypothalamic gene expression and the oxytocinergic system by soybean oil diets in male mice.” Endocrinology. February 2020. 161(2). Khaw KT, et al. “Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women.” BMJ Open. 2018;(8)3:e020167. Han JR, et al. “Effects of dietary medium-chain triglyceride on weight loss and insulin sensitivity in a group of moderately overweight free-living type 2 diabetic Chinese subjects.” Metabolism. 2007;56(7):985-991. De la Rubia Orti JE, et al. “Improvement of main cognitive functions in patients with Alzheimer’s disease after treatment with coconut-oil enriched Mediterranean diet: A pilot study.” J Alzheimer’s Dis. July 20, 2018. Vysakh A, et al. “Polyphenolics isolated from virgin coconut oil inhibits adjuvant induced arthritis in rats through antioxidant and anti-inflammatory action.” Int Immunopharmacol. 2014;20(1):124-130. Hayatullina Z, et al. “Virgin coconut oil supplementation prevents bone loss in osteoporosis rat model.” Evid Based Complement Alternat Med. 2012;2012:237236. Otuechere CA, et al. “Virgin coconut oil protects against liver damage in albino rats challenged with the anti-folate combination, trimethoprim-sulfamethoxazole.”.J Basic Clin Physiol Pharmacol. 2014;25(2):249-253. To read the original article click here.

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Fats That Heal Vs. Fats That Kill. Do You Know the Difference?

AHA Publisher — Fri, 02 Dec 2022 08:00:58 +0000

Dr. Don Colbert – It’s not hyperbole. In many foods you eat, there are fats that heal, and there are fats that kill. Some dietary fats promote systemic inflammation, artery plaques, and disease. Some dietary fats fight inflammation, fight oxidative stress, and promote health in your brain, eyes, heart, and throughout your body. As you look down a grocery store aisle, or even in your own pantry, can you distinguish the fats that kill vs. fats that heal? Do you know which foods are loaded with them? Do you know easy steps to avoid the killers and nourish your body with the healers? If you don’t know yet, you certainly will by the end of this article. Take a look, and choose fats that heal while avoiding the ones that kill. Fats That Kill Let’s get the bad news out of the way first. Fats that kill are everywhere in the modern diet. They promote inflammation, high amounts of dangerous oxidized cholesterol in your arteries, and modern health conditions. They also have another thing in common. The primary offenders are found in processed foods and fast foods. Which fats kill? TRANSFATS You may think you have a good handle on transfats. Thankfully, this is becoming more and more true. During the last decade, many Americans have become more aware of transfats, or partially-hydrogenated fats, and have begun weeding them out of their diets. Here’s what you need to know about deadly transfats. Transfats are produced when food chemists take a fat that is naturally liquid at room temperature, and add hydrogens to make it solid at room temperature. You can think of oil becoming margarine or Crisco. Beyond the obvious sources, through, these shelf-stable man made fats can be found in many processed foods. Look for “partially hydrogenated” or “hydrogenated” fats on your ingredient lists. Transfats can be listed as zero grams on a nutrition label anytime it only contains 0.4 grams or less per serving. Unfortunately, transfats cause harm even in very small amounts. So, do not trust the nutrition label. Look at the ingredient list and weed out all sources of transfats. Transfats cause harm to the human body by promoting inflammation and becoming oxidized. Inflammation is at the root of many modern health conditions. Furthermore, when cholesterol is oxidized, it becomes “sticky,” and sticks to artery walls and other cholesterol units, forming plaques. SOYBEAN OIL Technically, soybean oil could be categorized as a transfat since it’s often hydrogenated, or as a polyunsaturated fat (below), since it is polyunsaturated in its natural state. However, it deserves its own “Fats that Kill” entry because it is incredibly detrimental to health, and it is found virtually in every processed food. Why? It’s cheap. The biggest issue with soybean oil is that it is a concentrated source of omega-6 fats. Omega-6s fats, while necessarily in small amounts, become dangerous as our diets are loaded with them compared to omega-3 fats. These 2 types of fats are antagonists. The more omega-6 fats, the more problems. Soybean oil and concentrated omega-6 fats affect: Metabolic Health. Lab studies show that soybean oil is one of the most detrimental foods to metabolic health (1). Cardiovascular Health: Soybean oil has been shown to cause harmful abnormalities to cholesterol and triglycerides (2). Overall health and inflammation: Many studies have concluded that concentrated sources of omega-6 fats increase inflammation in the body (3). POLYUNSATURATED FATS IN FRIED FOODS Polyunsaturated fats are vegetable oils that become easily oxidized in the arteries (again, these form plaques). They become especially dangerous when they are first used at very high heats when deep frying. Almost all deep-fried fast foods, chips, and fried snack foods are loaded with these harmful fats. What’s more, they are also concentrated sources of omega-6 fats and contribute to the same problems listed above for soybean oil. Here is a list of polyunsaturated vegetable fats you should avoid and the amount of omega-6 fats in each of them per 1 tablespoon (in grams). For reference, a good goal for omega-6 fats in oils is no more than 2 grams, used sparingly. Safflower oil (10.1 gm Omega-6 per 1 tablespoon oil) Grapeseed oil (9.5) Vegetable Oil (7.9) Wheat Germ Oil (7.5) Corn Oil (7.3) Walnut Oil (7.3) Cottonseed Oil (7.0) Soybean (7.0) Sunflower Oil (5.4) Canola Oil (3.0) Fats That Heal Now, for some good news. There are many fats that heal your body, fight inflammation, and support health from your brains to your eyes to your heart. Here are the fats that heal: OMEGA-3 FATS Omega-3 fats come primarily from seafoods (specifically krill, fatty fish, seaweed, etc.) and to a lesser extent, vegetarian sources such as hemp seeds, flaxseeds, chia seeds, walnuts, and more. These incredibly healthful fats are a potent source of healing in the body. First, they tip the balance in favor of omega-3 fats versus omega-6 fats, which fights inflammation. They encourage great eye health and heart health. They also specifically support brain health. Omega-3s encourage: Cognitive Function: Researchers have found improved outcomes in at least one aspect of cognitive function studied (working memory, executive function, verbal memory, short-term memory, perceptual speed, etc.) when omega-3s are added to the diet. They concluded that omega-3 supplementation might have a positive effect on cognitive function and could be used as a preventive or therapeutic tool for cognitive decline in aged or older adults (4). Traumatic Brain Injury (TBI) Protection: TBI increases the levels of brain cell death and damage. A recent animal study found that omega-3 supplementation before traumatic damage offered neuroprotection (5). Additionally, it’s been established that dietary supplementation of omega-3s can reduce the oxidative stress and inflammation developed in the brain due after TBI by improving the survival of brain cells (6). Reductions in Cognitive Decline: Another recent study found that omega-3s may improve the immune factors that are important to brain function in those with cognitive decline (7). A study from 2017 found that omega-3 supplementation increased the unfolded protein response and improved amyloid-β phagocytosis by macrophages of patients with mild cognitive impairment (8). Lastly, another 2015 study found that omega-3 supplementation reduced brain inflammation in those with mild cognitive impairment (9). OMEGA-9 FATS There are 2 great oil options for omega-9 fats in your diet rather than omega-6 fats. Olive oil and avocado oil. Olive oil can be used as a dressing/sauce over vegetables and other foods, as well as cooking at low and medium temperatures (it cannot be used to deep fry as it will reach its smoke point). Why use olive oil? It contains: Antioxidants Galore: Olive oil contains vitamin E, vitamin K, and hydroxytyrosol (HT). Hydroxytyrosol is a nutrient with potent antioxidant and anti-inflammatory properties (10). Anti-Inflammatory and Anti-Bacterial Compounds: Chronic inflammation is at the root of many modern chronic diseases, including cancer, heart disease, metabolic syndrome, Type 2 diabetes, Alzheimer’s, arthritis, obesity and more. Olive oil contains an antioxidant called oleocanthal, which is strongly anti-inflammatory. In fact, it works similarly to anti-inflammatory medications like ibuprofen (11). Heart Protection: To support heart health, olive oil reduces inflammation and cholesterol oxidation in artery walls (12). It can also lower blood pressure and reduce the need for hypertension medications by up to 48% (13). What’s more, studies have found that those who consume olive oil have a significantly lower risk of stroke than those who don’t (14). Anti-Aging Nutrients: The most prominent fat in olive oil, oleic acid, is strongly anti-aging. What’s more, vitamin E, olive oil’s polyphenols, and vitamin K all support youthful cells, strong bones, improved gene expression and more (15). Brain Health Compounds: Olive oil may help remove Alzheimer-associated plaques from the brain, beta-amyloid plaques (16). In addition, studies have found that olive oil may improve cognition (17). When you need an oil for higher temperature cooking, or for baking, use Avocado Oil. SMALL AMOUNTS OF MEDIUM CHAIN TRIGLYCERIDES Medium chain triglycerides (MCTs) are special fats, found in foods like coconut oil, that are medium in length, easy to digest, and offer benefits to the brain and body. What’s more, MCTs support ketone production and energy for those in the Keto Zone. The 2 main fatty acids in MCT oil and MCT oil powder are C8 and C10. These are readily converted to ketones and produce many beneficial health effects. MCT Oil has been studied at length. Studies show it supports: Heart Health. The amazing MCTs in MCT Oil Powder have been shown to improve cholesterol profiles by decreasing LDL cholesterol while increasing HDL cholesterol (18). Reduced Inflammation. After a diet with MCTs, researchers have found significantly reduced C-Reactive protein, a marker for inflammation (19). Brain Health. Ketones produced from MCTs can reduce brain degradation from aging and improve brain function (20). Weight Loss. Consumption of MCTs has been correlated with reduced weight, body fat, and BMI in studies. What’s more, you won’t go hungry since they also increase satiety (21, 22). Blood Sugar Balance. MCTs can improve blood sugars and decrease insulin output, thereby improving health and fat breakdown (23). Healthy Digestion. Amazingly, MCTs can fight unhealthy yeasts while supporting an increase in healthy bacteria and absorption in the digestive tract (24). Energy and Athletic Performance. MCTs increase the energy output of the mitochondria in the cells in your body, significantly improving overall energy (25, 26). Simple Ways to Choose Fats That Heal It’s important to first recognize which are fats that heal and fats that kill. Then, take simple steps to improve your diet. Avoid processed foods at much as possible. Make as much of your food as you can at home. This is simple and important, but not easy. We all have busy schedules and homemade foods take time. But, you will know what ingredients go into your foods, and you can easily avoid the harmful ones. When you do buy commercial foods and condiments, look at every ingredient. Be on the lookout especially for soybean oil, any hydrogenated oils, and the concentrated omega-6 oils listed below. Avoid fast food, especially deep fried items, like the plague. Ask what oils are used in restaurants. Avoid foods that are fried or made with soybean oil specifically. When cooking, be careful what oils and fats you use. Use olive oil and avocado oil. Avoid the oils listed on the high omega-6 list. When taking omega-3 supplements (such as Krill oil), avoid supplements that are omega-3/omega-6 complexes. These complexes were first designed to deliver a healthy omega-6 to omega-3 ratio, but did not consider that most modern diets are already overloaded with omega-6 fat! There’s no need to add more omega-6s! Listen to Dr. Colbert Want to hear more? Of course you do! Check out our recent podcast on good fats and bad fats to hear insight from Dr. Colbert! Bottom Line Now you know: there are fats that heal and fats that kill. Use our guide and simple steps to consume fats that heal each day. Avoid the ones that are detrimental to your health. Take time to listen to Dr. Colbert speak on this subject. You can make a big difference with these small steps! To read the original article click here.

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What Is Bioengineered Food? New Laws, Bioengineered vs. GMO

AHA Publisher — Wed, 09 Mar 2022 09:51:34 +0000

Jillian Levy, CHHC via Dr. Axe – As of January 2022, new food labeling laws take effect in the U.S. that replace the term “GMO foods” with “bioengineered food” instead. Believe it or not, GMO/bioengineered ingredients can be found in more than 75% of processed foods made in the U.S. Some consider these modern food production methods to be a necessary part of how we feed the world in 2022 and beyond — in order to keep up with growing demand as the population continues to climb. However, organizations, including the Center for Food Safety, believe that each day tens of millions of American infants, children and adults eat genetically engineered foods without their knowledge. New regulations and labeling laws hope to help fix this problem. So are bioengineered foods harmful or potentially healthy? Let’s find out below. What Is Bioengineered Food? The U.S. Department of Agriculture (USDA) defines bioengineered foods as “those that contain detectable genetic material that has been modified through lab techniques and cannot be created through conventional breeding or found in nature.” In other words, bioengineered foods are made with help from science and technology. Their genetic material is altered in a way that changes how the food is grown, usually to help produce more of the food at a cheaper cost. Are bioengineered foods the same as GMO foods? Bioengineered, or “BE” for short, is the federal government’s new way tor refer to genetically modified organisms (GMOs). While the two terms can mostly be used interchangeably, the new BE labeling laws leave out many products that are made with GMOs (more on this below). The main difference between the two is this: BE foods must contain detectable genetic material that shows up on tests, but many products made with new GMO techniques are untestable, so they don’t require BE labeling. Essentially, a food can contain small amounts of GMO ingredients, or be made with help from technology, but it still won’t bear a new BE label. What foods have bioengineered ingredients? The USDA has created an official “List of Bioengineered Foods.” The list contains 13 items that are considered bioengineered foods/ingredients: Alfalfa Arctic™ Apple Canola Corn Cotton Some Eggplant Ringspot Virus-Resistant Papaya Pink Pineapple Potato AquAdvantage® Salmon Soybean Summer Squash Sugarbeet These bioengineered ingredients are used to make many food products found on store shelves — including those that contain cornstarch, corn syrup, canola oil, high fructose corn syrup, granulated sugar and soybean oil. You’ll find the new BE label on processed foods and other products, such as: Sodas/soft drinks Baked goods Frozen meals Non-organic milk made from cows fed genetically modified soy products Tofu (GMO soy beans) Dressings made with vegetable oils (canola, soybean, corn, sunflower, safflower) Cereals Sweetened juices Canned soups Additionally, BE crops are used to make animal feed. Labeling Laws (USDA Update) Starting Jan. 1, 2022, “The National Bioengineered Food Disclosure Standard” took effect. It requires food manufacturers, importers and retailers in the U.S. to comply with a new national labeling standard for food that’s been genetically modified. What’s the goal of the new labeling? The new BE labeling law is regulated on a federal/national level compared to a state level, which was previously the case with GMO food labeling. The main goals of the new labeling laws are to “give people more information about what they eat and standardize labels across the country,” as one NPR article explained. The USDA says, “The updated labeling should increase transparency of our nation’s food system, establishing guidelines for regulated entities on when and how to disclose bioengineered ingredients. This ensures clear information and labeling consistency for consumers about the ingredients in their food.” How will bioengineered foods be labeled? Going forward, labels on some foods will say “bioengineered” or “derived from bioengineering.” Manufacturers can also use two BE logos approved by the USDA. Something controversial about the new BE labeling is that certain foods are exempt from needing to be labeled as bioengineered, even though they do contain some genetically modified ingredients. The USDA has stated that “highly refined ingredients (like some sugars and oils)” do not require labels if the level of genetic material is below the USDA’s detectability threshold. Exemptions to the new BE labeling include: foods that are, or are primarily made with, meat, poultry or egg products (these must be the first ingredients) or foods that are primarily made with water, broth or stock (again, these must be the first ingredient listed). Very small food manufacturers with sales below $2.5 million per year also don’t need to label their food as bioengineered. Aside from foods having BE labeling, packages can include QR codes for consumers to scan so they can learn more about the products. There is also a phone number listed on some bioengineered foods for consumers to text if they want to be provided with more information about that food. Risks and Side Effects Is it safe to eat bioengineered food? From a health standpoint, bioengineered foods are not very different than GMO foods, which are still controversial. According to the National Academy of Sciences, the U.S. Food and Drug Administration and the World Health Organization, there’s no solid evidence that genetically modified/bioengineered crops are harmful to human health, although not every organization agrees, including the Non-GMO Project and Center for Food Safety. The Non-GMO Project created the product verification program to help educate consumers about the risks of consuming GMO foods, for both their health and the environment, and to help preserve and build a non-GMO food supply. For example, the Non-GMO Project explains: “Planting vast areas with just a few crops erodes biodiversity, while the chemical pesticides that go hand in hand with GMOs damage soil health. Agriculture that relies on GMOs is a losing proposition.” The Center for Food Safety states, “Genetically engineered foods are different from other foods. Genetic engineering allows, for the first time, foreign genes, bacterial and viral vectors, viral promoters and antibiotic marker systems to be engineered into food.” While it has not been proven in all studies, there’s potential that genetically engineered foods may contribute to health problems such as: antibiotic resistance allergies immuno-suppression loss of nutrients Are There Any Benefits? Are bioengineered food ingredients healthy? In most cases, no. The majority of genetically modified/bioengineered foods are highly refined and processed, meaning they are low in nutrients but may be high in calories. There are not added health benefits to consuming these foods or ingredients. In other words, technology has not made them healthier foods. However, they can be appealing because they are typically inexpensive, and they are widely available. One benefit of the new BE labeling law is that it keeps consumers better informed about what they are buying and eating. The new labeling is also intended to have “the interest of minimizing costs for producers” in mind. As one article published by Piedmont puts it, “GMOs have been in our food supply for more than 20 years. They are made by scientists who have genetically introduced new traits or characteristics to an organism, allowing it to grow faster, look better, taste sweeter and resist herbicides, etc.” How to Avoid Them When grocery shopping, check for new bioengineered labels. The USDA offers two official labels for BE products that contain circular green images with two different sets of text: either “bioengineered” or “derived from bioengineering.” You’re most likely to see these labels on products made with corn, soy, canola oil and sugar, such as some cereals, frozen foods, dressings, etc. The Non-GMO Project has created its own label known as “the Butterfly” that ensures a food does not contain GMOs or bioengineered ingredients. You can look for the Butterfly label on foods if you want to be sure the food is GMO-free. The organization has stated: “Bioengineered Food labeling law is ineffective at finding GMOs and avoiding GMOs, largely because of restrictions, loopholes and exemptions. Too much falls outside of the law’s purview for it to be effective. That’s why the Butterfly remains the most rigorous, transparent and trustworthy label for GMO avoidance.” Here are steps you can take to avoid bioengineered/GMO foods: Buy food that is labeled 100 percent organic. Purchase products with the Butterfly/non-GMO label. Opt for unprocessed, whole foods that contain minimal ingredients (or only one). Purchase grass-fed beef and organic dairy products. Shop at local farmers markets, and purchase more food from small producers. Conclusion What is bioengineered food? The USDA defines it as foods that contain detectable genetic material that has been modified through lab techniques and cannot be created through conventional breeding or found in nature. Bioengineered food ingredients include corn, canola, soybeans, sugarbeets and some others. These are found in many processed and refined foods. Food producers are now required to use two logos approved by the USDA to label bioengineered food under the new national standard that took effect on Jan. 1, 2022. These labels will replace GMO labeling in most cases. While it hasn’t been proven that GMO/bioengineered foods are harmful, they are mostly highly processed products that are lacking nutrients in most cases. To read the original article click here.

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Low Carb Keto Ice Cream — 4 Ways!

AHA Publisher — Sat, 01 Aug 2020 07:00:22 +0000

Dr. Don Colbert – … [Y]ou’ve got no time to lose in making great keto ice cream. Luckily, it’s easy. You can make delicious low-carb ice-cream, in a variety of flavors, before the month (and summer) run out. Here are our 4 favorite ways to make keto ice cream. They are creamy, delicious, and will keep you in the Keto Zone. Keto Ice Cream – 4 Ways 1. Keto Zone Shake Mason Jar Ice Cream Ingredients 1 cup heavy cream (low-carb, such as Organic Valley) OR full fat organic canned coconut milk 2 tablespoons granular erythritol 1 tablespoon Rich Chocolate Keto Zone Shake 1 teaspoon pure vanilla extract 2 tablespoon Dutch Chocolate MCT Oil Powder 1/4 teaspoon cinnamon Instructions Mix all ingredients in a wide mouth, pint-sized (16 oz.) mason jar. Tighten lid and shake vigorously for 5-7 minutes. Shake until your liquid doubles in volume, filling the jar. Place in the freezer and free for 3-24 hours. Scoop out and enjoy! Serves 4. Nutrition info: 159 calories, 16 grams fat, 1 gram net carbs (3 grams carbs, 1 gram fiber), 1 gram protei 2. Keto Zone MCT Oil Powder Double Chocolate Ice Cream Ingredients 3 tablespoon butter 3 cups heavy cream (divided 2 cups and 1 cup) 1/3 cup powdered erythritol 1 teaspoon vanilla extract 2 tablespoon Dutch Chocolate MCT Oil Powder 1/2 cup high-cacao (80% or more) chips or bar chopped into chunks Instructions In a large saucepan, melt butter over medium heat. Add 2 cups heavy cream and erythritol. Bring mixture to a boil, and then reduce to a simmer. Stirring occasionally, simmer for ~35, until the mixture thickens. It should coat the back of a spoon, and the volume should be reduced by 50%. Pour mixture into a large 9×13 baking dish. Whisk in vanilla and Dutch Chocolate MCT Oil Powder. Then, beat the remaining 1 cup cream using a hand mixer with a whisk on high for several minutes (2-3), until stiff peaks form. Warning: Don’t overmix, stop once stiff peaks begin to form. Fold the stiff-peak cream into mixture in dish, just 1/2 cup at a time. Do this carefully in order to not deflate the cream. Smooth the top of the mixture with a spatula. Add cacao nibs or high-cacao chips/chunks. Place parchment or wax paper over the top in to decrease ice-crystal formation. If you have an ice-cream maker, you can use it at this point instead of adding parchment paper and freezing. Freeze mixture in the dish for 5-6 hours, or until firm, stirring every 30 minutes for initial 2 hours and then every 60-90 minutes thereafter. To serve, allow to soften on a countertop for 10-30 minutes. Serve and enjoy! Yield 8, 1/2 cup servings. Nutrition info: 375 calories, 39 grams fat, 4 grams net carbs, 2 grams protein (94% fat) 3. Matcha Green Tea Coconut Ice Cream Ingredients 2 cans organic full-fat coconut milk (look for brands without preservatives such as carrageenan and xanthan gum) 2 tbsp organic matcha green tea powder 2 tbsp low-carb sweetener (monk fruit, erythritol, xylitol, stevia) 1 scoop Fermented Green Supremefood (optional) Instructions Combine all ingredients in blender; blend until well combined. Pour the mixture into an ice cream maker. Follow the ice cream maker’s specific instructions and churn until ice cream is desired consistency. Enjoy! Serves 4. Nutrition info (per 1/4 recipe): 366 calories, 36 grams fat, 6 gram net carbs (7 grams carbs, 1 gram fiber), 1 gram protein 4. Keto Zone Avocado Ice Cream Ingredients: 2 ripe organic avocados, diced and frozen 1 14 oz can organic coconut cream, frozen in an ice tray 4 tablespoons keto-approved sweetener such as Erythritol, stevia, or blends 2 teaspoons organic lime juice 1 scoop MCT powder Instructions: In a high powered blender or food processor, combine all of the ingredients. Pulse until well combined. You may need to use a spatula to scrape the sides of the blender to ensure an even consistency. If ice cream is too thick, add a small amount of water or avocado oil until the desired consistency is reached. Use an ice cream scoop to serve in two separate bowls. Enjoy! Serves 4. Nutrition Info (per 1/4 recipe): 300 calories, 31 grams fat, 3.5 grams net carbs (7 grams carbs, 3.5 grams fiber), 7 grams protein Why Make Your Own Keto Ice Cream This Summer? When it comes to making your own Keto treats like keto ice cream, it’s all about what you avoid in commercial ice cream, and what you get with nutritious keto ingredients. First, what you miss. When you take the commercial regular ice cream out of your diet, you will omit a bunch of unhealthy refined carbohydrates, sugars, and processed fats. What You Miss By Omitting Store-Bought Ice Cream For example, every scoop of Ben & Jerry’s Chocolate Ice Cream contains: cream, liquid sugar (sugar, water), skim milk, water, cocoa (processed with alkali), wheat flour, sugar, soybean oil, brown sugar, egg yolks, chocolate liquor, cocoa, honey, guar gum, cocoa butter, vanilla extract, salt, baking soda, natural flavors, soy lecithin, carrageenan The ingredients that stand out are 3 types of sugar, and soybean oil. First, sugar. Not only can overeating sugar cause elevated blood glucose, insulin resistance, weight gain, inflammation, and high triglycerides, it’s now linked to elevated breast cancer risk (1). In fact, sugars in liquid form are the quickest sugars through the digestive tract and have the most potential for destruction. Next, soybean oil is one of the most detrimental ingredients found in our commercial food supply. It can cause declines in: Metabolic Health: Lab studies show soybean oil is one of the most detrimental foods to metabolic health (2). Cardiovascular Health: Soybean oil has been shown to cause harmful abnormalities in cholesterol and triglycerides (3). Overall Health and Inflammation: Many studies have concluded that concentrated sources of omega-6 fats increase inflammation in the body (4). What You Gain By Making Healthy Keto Ice Cream Our keto ice cream recipes provide a ton of flavor, nutrients, and keto-friendly ingredients. In fact, you get: A treat that will keep you in the Keto Zone. At just 1-7 grams of net carbohydrates, you can have your ice cream and stay in ketosis. Healthy fats such as MCT Oils. MCT oils support heart health (5, 6), reduced C-reactive protein (a marker for inflammation) (7), brain health (8), and healthy energy levels. Real-food ingredients like avocados, cacao, and more. Avocados provide fiber, monounsaturated fat, and antioxidants. Cacao is a potent antioxidant ingredient! Much more! What About Commercial Keto Ice Cream? There are good commercial keto ice cream brands available in some stores. The main drawback to these specialty keto foods is the price. If looking for one, first check the ingredients to make sure they are healthy foods. Then, double-check the net carbs by looking at the nutrition label to make sure they fit into your Keto Zone plan. Bottom Line National Ice Cream month is coming to a close, and we’ve got 4 delicious keto ice cream recipes for you to try. We’d love to hear which option you like best! To read the original article click here. For more articles from Dr. Colbert click here.

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America’s Most Widely Consumed Oil Causes Genetic Changes in the Brain

AHA Publisher — Sun, 02 Feb 2020 08:00:37 +0000

University of California – Riverside via Science Daily – New research shows soybean oil not only leads to obesity and diabetes, but could also affect neurological conditions like autism, Alzheimer’s disease, anxiety, and depression. To read the original article click here.

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