Re: Excerpt about using good quality oils

[Guest guest]

Excerpt from a health newsletter:

For many years, I used to tell patients that they can make a 30-50% improvement

in diet simply by using a good quality oil, something rarely found in super

markets. If the body is supplied with a beautiful quality oil, membranes

develop proper viscosity, tension, and strength, meaning that red blood cells

can resist infection by viruses, bacteria, and parasites. Since I do live blood

microscopy (in Europe), I have had ample opportunity to observe how this works

on a slide in which the blood is still active. Sometimes, I have seen small

objects, bacteria and very tiny parasites attacking the edge of a red blood

cell. Imagine them like woodpeckers trying to make a hole. If the membrane is

tough, they give up and look for a cell with a weaker membrane. They may try

five or six cells before finding one they can penetrate. Then, they consume the

nutrients the red blood cells were going to deliver to other tissues and the red

blood cell becomes inefficient.

I began asking patients exactly what kinds of oils they used for cooking and

dietary supplementation. Almost everyone in Europe uses a lot of olive oil, but

it was not producing nearly the same quality of membranes as ghee which is

regarded in Ayurveda as an immune enhancing food. It is also often used as a

carrier for herbs. Ghee is made by clarifying butter, but you can buy it

already made in some Asian import stores or markets. It is available in our

local supermarket, but in all the years I have offered it on my web sites, no

one ever placed a single order for it. My best friend and I seem to run through

everything I order from our supplier.

Ghee is unsalted but keeps for many months without refrigeration. It has less

taste than salted butter, but probably a little more flavor than most vegetable

oils. It is opaque at room temperature but melts when warm. It can be used as

a spread, mixed with dry butters like tahini or almond butter, or used for

cooking. I have seen improvements in membranes after just a few days of use of

ghee.

Otherwise, most people agree that sesame and sunflower are higher quality than

peanut, soy, and olive oils. Oils must be produced from extremely high quality

sources of organically grown raw materials. When the oils are pressed, they

must not overheat. The bottle should say " cold pressed, " but this

alone is not enough to assure that the oil is really suitable for nutritional

purposes.

Some years ago, I bought a grain mill on one of my trips to Europe. The first

time I used it, I ground up some sesame seeds and burned myself after less than

two minutes of manually turning the stone mill. This taught me how much energy

a few seeds contain and how a good quality oil stimulates metabolism rather than

blocks arteries.

People usually get about 15-30% of their calories from oil so I used to say that

one could experience a one-third improvement in diet by using a good quality

oil, but now I think the benefits are even greater than this, more like 50%. I

have met diet gurus who are fanatics about not consuming any oils, but they are

often suffering from diseases they do not regard as significant. For instance,

in their eagerness to have firm muscles and trim figures, they fight obesity

tooth and nail with high protein diets that do not supply the nutrients to

buffer joints or build hormones so they go into deficiency conditions that are,

often as not, painful and debilitating. Sometimes, these conditions result in

deterioration of the brain, not to mention sexual drive.

So, I urge people to think of Nature and all the abundant food choices we have

and to recognize that we are given oils late in the season to help us through

winter and we get leafy green vegetables in spring and they become more and more

bitter as the seasons change to summer and autumn. This is to help cool our

internal fires and oil is to rekindle those fires, something that is very

important for people with weak digestion, low constitutional fire, or weakness

due to illness and medication.