September Enews: healthy oils & more!
Greetings, and Happy September! Hopefully it’s cooling off a bit and I hope this finds you happy and well. Thanks for reading, and I welcome topic ideas, questions, etc. You’re welcome to contact me at [email protected].
Healthy and Unhealthy Oils
In the last few newsletters, I shared a bit about the three biggies which contribute to inflammation: Refined flour (August), sugar, and industrial seed oils. The reason I hammer this is because our food supply is FULL of all of these ingredients, and they all contribute to inflammation. Inflammation is the root of all chronic disease! If you care about your own health or the health of people you love, I implore you to think of all the people you know who suffer from chronic disease, and to take this information to heart.
Do you hate the long wait at your doctor’s office? A big part of the reason for it is that people are getting sicker and sicker as a result of what we eat, and those people with diabetes, obesity, autoimmune disease, cancer, heart disease, and Alzheimers (just to name a few!) are a revolving door in the doctor’s office. Many of these conditions are preventable!
Let’s talk industrial seed oils. For the TL;DR (too long; don’t read) folks, you want to be eating avocado oil, olive oil (a good quality, not the BOGO supermarket brand), and for some people, perhaps butter, coconut oil, or lard. You DON’T want to be eating the oils that are marketed as heart-healthy, such as canola, soybean, sunflower, cottonseed, or corn oils.
Why? This article gives a good overview: https://chriskresser.com/how-industrial-seed-oils-are-making-us-sick/. In a nutshell, some of the big reasons are that they are much less heat stable and they oxidize when cooked at high heat. Oxidation in our bodies = inflammation, which you know by now leads to chronic disease!
Secondly, our bodies need certain nutrients in certain ratios for us to be healthy. These industrial seed oils (do you really want to eat the oil from a restaurant fryer when it’s a coveted item for an ENGINE as a source of fuel?!) throw off our ratio of Omega 6 to Omega 3 fatty acids. These seed oils are full of Omega 6s, whereas the Omega 3s mostly come from fish like sardines and salmon (some also say flax, but not everyone is believed to make the necessary conversion in their bodies). So when Omega 6 > Omega 3 in huge, disproportionate amounts, you get INFLAMMATION, which leads to chronic disease. Are you seeing the trend yet…??There are other reasons these oils are a problem, as seen in the article, and not everyone believes they are a problem. Things like stress, sedentary lifestyles, and poor sleep also contribute to disease. What we eat, however, is SO easily within our control.
I want to call your attention to what you’re doing to your body if you are more than just the occasional fried chicken, fast food eating, restaurant junkie. It tastes amazing, but it’s poison in disguise as something wonderful. Restaurants use cheap oils to make a profit. They are terrible for our health.
Speaking of poison and profit….
The food industry is not your friend. Check out the headline of this article: Study shows food from tobacco-owned brands more ‘hyperpalatable’ than competitor’s food
Essentially, food is made “hyperpalatable” to get you addicted and keep you buying more. Ever notice how you can down an entire bag of chips and still be hungry? That’s BY DESIGN. You cannot do that with steak and asparagus, just sayin’. It has to do with the nutrient density of the foods. Food from the earth is nutrient-dense, and virtually impossible to overeat. Frankenfood (food made in a lab, designed to maximize its addictiveness through chemicals, stabilizers, colors, etc.) keeps you coming back for more. It’s corporate greed.
And this is the very reason I have an 8-week group coaching program starting in Feb. 2024 (runs 8 weeks on these dates: Feb. 6, 13, 20, 27; March 5, 12, 19, 26), limited to 6 people, called Understanding and Exploring Food Addiction. There is some didactic information in each session, and there will be lots of intimate discussion about food marketing, family history, culture, stress, and much more about how our eating is influenced and what may contribute to food addiction, and how it’s assessed. Please share with anyone who may wish to know about this, and they’re welcome to contact me at [email protected] or learn more about me at janetfrankcoaching.com.
This quote by David Viscott is how I feel about my career as a health coach, which didn’t come around until I was in my 50s: “The purpose of life is to discover your gift. The work of life is to develop it. The meaning of life is to give your gift away.”
What does it say to you?
My promise to you: I will answer every email.
My request: Please share this newsletter with your friends and family, who are welcome to subscribe either directly by emailing me at [email protected] and asking to be added to my list, OR you can subscribe on my website at janetfrankcoaching.com, as I’m posting these here as well, and you’ll receive a notice when new articles are posted.
Until next time, to your good health!
