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“We have pointed out that concerns about vitamin A toxicity are exaggerated. While some forms of synthetic vitamin A found in supplements can be toxic at only moderately high doses, fat-soluble vitamin A naturally found in foods like cod liver oil, liver, and butterfat is safe at up to ten times the doses of water-soluble, solidified and emulsified vitamin A found in some supplements that produce toxicity. Additionally, the vitamin D found in cod liver oil and butterfat from pasture-raised animals protects against vitamin A toxicity, and allows one to consume a much higher amount of vitamin A before it becomes toxic.Liver from land mammals is high in vitamin A but low in vitamin D, and should therefore be consumed with other vitamin D-rich foods such as lard or bacon from pasture-raised pigs, egg yolks, and oily fish, or during months in which UV-B light is sufficient to provide one with adequate vitamin D.” Sally Fallon and Mary Enig.
“Once a standard supplement in traditional European societies, cod liver oil provides fat-soluble vitamins A and D, which Dr. Price found present in the diet of primitives in amounts ten times higher than in modernized diets. Cod liver oil supplements are a must for women and their male partners, to be taken for several months before conception, and for women during pregnancy. Growing children will also benefit greatly from a small daily dose.” Sally Fallon and Mary Enig.
“In general, the test totals are substantially higher for vitamin D than one would find in any industrialized cod liver oil. Whereas the highvitamin cod liver oil contains almost 12,000 IU vitamin A and 1200 IU vitamin D per teaspoon (five milliliters), the fermented oil contains 4,000 - 9,000 IU vitamin A per teaspoon and 3,000 - 4,000 IU vitamin D. The vitamin levels likely test lower because we are only testing for retinol and palmitate, not for all the other vitamin A isomers.” David Wetzel
“Most of those who have consumed the fermented cod liver oil report that it is not as fishy tasting as the industrialized varieties. However, because it is a lacto-fermented product, it can leave a slight sting on the back of the throat, which some find bothersome. It is best to take the oil mixed with a small amount of warm water, swallowing quickly. Adding something acidic such as lemon juice, apple cider vinegar or kombucha may help with the tingling at the back of the throat. Others report good results adding a little honey or maple syrup or “chasing fat with fat” by following the cod liver oil with cream, egg yolk or butter. Another way to minimize the throat tingle effect is to take it during or after a fatty breakfast.” David Wetzel
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Bone broths and M.E.
COPYRIGHT © JODI BASSETT SEPTEMBER 2011. FROM WWW.HFME.ORG
Eating meat has many health benefits, but to get the most benefit from eating meat it is best to eat all 3 types of animal products, if possible. These are: organ meats, bone broths (stocks made with animal carcasses) and muscle meats.
If possible, all of these meats should be from organic grass-fed animals. Also where possible, meats should be from a wide variety of different animals including game. Game meats include venison, deer, wild boar, emu, ostrich, buffalo, rabbit and kangaroo. Where possible choose sustainably caught meat. Most of us are limited in what meat we have access to and can afford financially (including me) but these ideal options are listed for those few that are lucky enough to have the option to include them.
Bone broths contain many different nutrients in easy to absorb forms. They are a good source of calcium, glucosamine, chondroitin and MSM. They are made by cooking animal carcasses over a low heat in water for hours at a time. The longer the stock is allowed to develop the more flavoursome it will be. Six hours is ideal, if this is possible.
The stock can then be used as a base to make all sorts of dishes including vegetable soups and vegetable and meat soups. Stock can be made from red meats and also chicken and fish.
For stock recipes see the books and articles by Sally Fallon listed below.
“In the old days, people made soups and stocks out of animal bones and cartilage, but no longer. The elimination of soups and stocks from our diets has contributed to digestive problems as well as joint problems. Stock and soups made from the bones of chicken, turkey, duck, beef, lamb and fish are anti-microbial, anti-inflammatory, and contain nutrients which help build the integrity of the digestive tract. When a person is suffering from a digestive disorder, a soup based on bone stock can bring fast relief.” WAPF (Weston A. Price Foundation)
“All traditional cultures . . .
1. Consume some sort of animal protein, including organ meats and fat, every day.
2. Consume foods that contain very high levels of minerals and fat-soluble vitamins (vitamin A, vitamin D and vitamin K2 found in seafood, organ meats and animal fats).
3. Consume some foods with a high enzyme and probiotic content.
4. Consume seeds, grains, and nuts that are soaked, sprouted, fermented, or naturally leavened in order to neutralize a portion of the naturally occurring anti-nutrients in these foods.
5. Consume plenty of natural fats but no industrial liquid or hardened (partially hydrogenated) oils.
6. Consume natural, unrefined salt.
7. Consume animal bones, usually in the form of gelatin-rich bone broths.
8. Provide extra nutrition for parents-to-be, pregnant women, breastfeeding women and growing children, to ensure the health of the next generation.
9. Do not consume refined or processed foods, including white flour, refined sweeteners, pasteurized and lowfat milk products, protein powders, industrial fats and oils and chemical additives.” WAPF
Coconut oil, lauric acid, monolaurin and M.E.
COPYRIGHT © JODI BASSETT JUNE 2010. FROM WWW.HFME.ORG
Coconut oil is a healthy saturated fat which is very easily digested and absorbed compared to other oils. Coconut oil is absorbed directly from the intestines into the portal vein and sent straight to the liver, whereas other fats require pancreatic enzymes to break them into smaller units. It is highly nutritious and provides a quick source or energy just like sugar but without the negative effect on health and insulin levels. The fat in coconut oil is used rapidly and not stored.
Coconut oil also has many other medicinal benefits. Research has shown that coconut oil will:
Roughly 50% of the fatty acids in coconut oil are lauric acid – the same medium chain fatty acid found in human breast milk. Lauric acid has the additional benefit of being formed into monolaurin in the human body.
Monolaurin is the compound in coconut oil responsible for fighting numerous types of infections. A large body of research has established the ability of lauric acid and monolaurin to fight bacterial, fungal and viral infections.
Dr Sherry Rogers explains that, ‘Monolaurin actually disintegrates the lipid envelope or membrane of viruses, destroying their main defence.’ It stops viruses form replicating and from attaching to cells. She adds that monolaurin has been shown in studies to dissolve the protective membrane from 14 types of human viruses including measles, flu, herpes simplex, chickenpox, EBV, cytomegalovirus and SARS-type viruses.
Coconut oil also contains capric acid, a substance that has antimicrobial properties. Capric acid is transformed into ‘monocaprin’ in the human body.
Coconut oil also contains caprylic acid, a substance that is specifically effective for killing candida overgrowth on contact in the intestines.
Dosage and uses
Dosage of coconut oil used medicinally is usually at least 1 – 3 tablespoons daily. Some recommend doses of 5 – 6 tablespoons daily. 3 – 4 tablespoons of coconut oil is the equivalent of eating half a fresh coconut.
The article Mary Enig Ph.D. on the Effects of Coconut Oil on Serum Cholesterol Levels and HDLs explains, ‘Based on her calculations on the amount of lauric acid found in human Mother's milk, Dr. Enig suggests a rich lauric acid diet would contain about 24 grams of lauric acid daily for the average adult. This amount could be found in about 3.5 tablespoons of coconut oil or 7 ounces [210 grams] of raw coconut.’
Improvements in energy levels may be seen at a dose of 1 teaspoon taken 3 times daily, according to coconut oil author S. Gursche. At least 3 tablespoons daily is often recommended for weight loss – along with a reduced or moderate intake of carbohydrates in the diet, cutting out all processed carbohydrate foods and including other types of healthy fats in the diet.
Caprylic acid can cause nausea and several of the antiviral and antifungal compounds in coconut oil can cause herxheimer reactions. Thus coconut oil should only be started at a dose of one teaspoon daily and raised slowly. Taking ½ a teaspoon of raw apple cider vinegar with the coconut oil taken at each meal can aid in digestion of the oil, if a digestion aid is needed.
Expect to wait 4 – 6 weeks to see an effect.
Coconut oil is perfect for cooking as it isn’t damaged by high temperatures. Taken with meals it can aid digestion. Sally Fallon of the Western A. Price Foundation recommends that 1 tablespoon be taken before or with each main meal to improve health and also to facilitate weight loss.
Coconut oil can also be used as a moisturiser for skin, a lip balm or as a hair conditioner. Coconut oil is used in good quality baby milk formulas. It can also be used topically to treat rashes.
Supplements of monolaurin and capryllic acid are also available. Dr Sherry Rogers recommends two 300 mg monolauren capsules be taken 3 times daily at the first sign of an infection, and for several weeks after the infection has cleared. (Note that such a high dosage may cause an extreme herxheimer reaction in M.E. patients and so is not necessarily recommended.) Dr Rogers comments that antiviral drugs may predispose patients to cancer years after their use.
Векірчик К. М. Мікробіологія з основами вірусології. Підручник. К.: Либідь, 2001. 312 c