Re: FW: Types of dietary fat and risk of coronary heart disease: a critical review.

[Guest guest]

Conclusions

TOP

ABSTRACT

INTRODUCTION

MAJOR TYPES

OF DIETARY...

NUT

CONSUMPTION AND RISK...

INTERVENTION

TRIALS OF DIETARY...

FISH AND

MARINE N-3...

ALPHA-LINOLENIC

ACID (ALA)

THE BALANCE

BETWEEN N-3...

DIETARY

CHOLESTERAL AND EGGS

CONCLUSIONS

REFERENCES

Compelling

evidence indicates the greater importance of types of fat than total

amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled. The seminal

metabolic studies conducted by Keys [25] and

Hegested [26]

have long established that the type of fat but not total amount of

fat predicts serum cholesterol levels. Consistent with the metabolic

studies, epidemiologic studies strongly support the idea that types

of fat are more important than total amount of fat in determining

the risk of CHD. Controlled clinical trials have also shown that

replacing saturated fat with polyunsaturated fat is more effective

in lowering serum cholesterol and reducing risk of CHD than simply

reducing total fat consumption. Moreover, secondary prevention

trials have demonstrated that adding n-3 fatty acids from fish or

plant sources to the diet without altering total amount of fat

substantially reduces coronary and total mortality among post-MI

patients.

A major

purported benefit of a low-fat diet is weight loss. But long-term

clinical trials have not provided convincing evidence that reducing

dietary fat can lead to substantial weight loss [141]. On the

contrary, there is some evidence that a diet containing a high

amount of refined carbohydrates may increase hunger and promote

overeating, which can lead to weight gain and obesity [142]. It is now

generally agreed that total energy intake, whether from fat or

carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per se.

It has

been increasingly recognized that the widely promoted low-fat

concept is too simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary

guidelines [123,143] have

de-emphasized the role of total fat in the prevention of CHD and

other chronic diseases. In particular, the 2000 Dietary Guidelines

for Americans recommend the public to " choose a diet that is

low in saturated fat and cholesterol and moderate in total

fat " , which is modified from the recommendation to " choose

a diet low in fat, saturated fat and cholesterol " stated in the

1995 edition of the guidelines. But the revised guidelines have

inherited the recommendation of no more than 30% of calories from

fat from previous editions of the guidelines. Also, in the food

guide pyramid, all fats and oils are still lumped together on the

top with no distinguishing of different types of fat. The revised

2000 American Heart Association (AHA) dietary guidelines have gone a

step further to eliminate the upper limit of 30% of calories from

fat as a major dietary recommendation to prevent cardiovascular

disease. Moreover, the AHA major guidelines recommend the public to

substitute unsaturated fatty acids from vegetable oils, fish, nuts

and legumes for saturated and trans

fatty acids. These guidelines, if followed, can have substantial

potential in further reducing rates of CHD in the U.S. However,

due to the campaign against total fat over the years, the belief

that " fat is bad " has been strong and widespread. Thus,

great educational efforts are needed to communicate nutritional

messages about the health effects of different types of fat to the

public and to translate current dietary recommendations into dietary

practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus

nature of the belief that saturated fats cause heart disease’ - my

impression is that not only is lowering saturated fat beneficial for prevention

but also lowering total fat in the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From: Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18, 2009

4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for

a free copy of this study which shows the bogus nature of the belief that

saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz,

DC

[Guest guest]

Conclusions

TOP

ABSTRACT

INTRODUCTION

MAJOR TYPES

OF DIETARY...

NUT

CONSUMPTION AND RISK...

INTERVENTION

TRIALS OF DIETARY...

FISH AND

MARINE N-3...

ALPHA-LINOLENIC

ACID (ALA)

THE BALANCE

BETWEEN N-3...

DIETARY

CHOLESTERAL AND EGGS

CONCLUSIONS

REFERENCES

Compelling

evidence indicates the greater importance of types of fat than total

amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled. The seminal

metabolic studies conducted by Keys [25] and

Hegested [26]

have long established that the type of fat but not total amount of

fat predicts serum cholesterol levels. Consistent with the metabolic

studies, epidemiologic studies strongly support the idea that types

of fat are more important than total amount of fat in determining

the risk of CHD. Controlled clinical trials have also shown that

replacing saturated fat with polyunsaturated fat is more effective

in lowering serum cholesterol and reducing risk of CHD than simply

reducing total fat consumption. Moreover, secondary prevention

trials have demonstrated that adding n-3 fatty acids from fish or

plant sources to the diet without altering total amount of fat

substantially reduces coronary and total mortality among post-MI

patients.

A major

purported benefit of a low-fat diet is weight loss. But long-term

clinical trials have not provided convincing evidence that reducing

dietary fat can lead to substantial weight loss [141]. On the

contrary, there is some evidence that a diet containing a high

amount of refined carbohydrates may increase hunger and promote

overeating, which can lead to weight gain and obesity [142]. It is now

generally agreed that total energy intake, whether from fat or

carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per se.

It has

been increasingly recognized that the widely promoted low-fat

concept is too simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary

guidelines [123,143] have

de-emphasized the role of total fat in the prevention of CHD and

other chronic diseases. In particular, the 2000 Dietary Guidelines

for Americans recommend the public to " choose a diet that is

low in saturated fat and cholesterol and moderate in total

fat " , which is modified from the recommendation to " choose

a diet low in fat, saturated fat and cholesterol " stated in the

1995 edition of the guidelines. But the revised guidelines have

inherited the recommendation of no more than 30% of calories from

fat from previous editions of the guidelines. Also, in the food

guide pyramid, all fats and oils are still lumped together on the

top with no distinguishing of different types of fat. The revised

2000 American Heart Association (AHA) dietary guidelines have gone a

step further to eliminate the upper limit of 30% of calories from

fat as a major dietary recommendation to prevent cardiovascular

disease. Moreover, the AHA major guidelines recommend the public to

substitute unsaturated fatty acids from vegetable oils, fish, nuts

and legumes for saturated and trans

fatty acids. These guidelines, if followed, can have substantial

potential in further reducing rates of CHD in the U.S. However,

due to the campaign against total fat over the years, the belief

that " fat is bad " has been strong and widespread. Thus,

great educational efforts are needed to communicate nutritional

messages about the health effects of different types of fat to the

public and to translate current dietary recommendations into dietary

practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus

nature of the belief that saturated fats cause heart disease’ - my

impression is that not only is lowering saturated fat beneficial for prevention

but also lowering total fat in the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From: Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18, 2009

4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for

a free copy of this study which shows the bogus nature of the belief that

saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz,

DC

[Guest guest]

Sharron-

You are right… and wrong with regards to this article.

I spouted off when I shouldn’t have! But I disagree with your

statement “…but also lowering total fat in the

diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total

amount of fat in determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with

polyunsaturated fat is more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting conclusions

from the article referenced:

Conclusions:

In postmenopausal women with relatively low total fat intake,

a greater saturated fat intake is associated with less progression of coronary

atherosclerosis, whereas carbohydrate intake is associated with a greater

progression. Am J Clin Nutr 2004;80:

1175–84.

And many studies

implicating saturated fats combine saturated fats with trans-fats so the

results are skewed. This is where tropical oils developed their bad rep.

And if total fat is the issue, and saturated fats are bad, why did the Inuit

not all die from CAD? Their traditional diet was almost 0% carb, mostly

fat with animal protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

TOP

ABSTRACT

INTRODUCTION

MAJOR TYPES

OF DIETARY...

NUT

CONSUMPTION AND RISK...

INTERVENTION

TRIALS OF DIETARY...

FISH AND

MARINE N-3...

ALPHA-LINOLENIC

ACID (ALA)

THE BALANCE

BETWEEN N-3...

DIETARY

CHOLESTERAL AND EGGS

CONCLUSIONS

REFERENCES

Compelling

evidence indicates the greater importance of types of fat than total

amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled. The seminal

metabolic studies conducted by Keys [25] and

Hegested [26]

have long established that the type of fat but not total amount of

fat predicts serum cholesterol levels. Consistent with the metabolic

studies, epidemiologic studies strongly support the idea that types

of fat are more important than total amount of fat in determining

the risk of CHD. Controlled clinical trials have also shown that

replacing saturated fat with polyunsaturated fat is more effective

in lowering serum cholesterol and reducing risk of CHD than simply

reducing total fat consumption. Moreover, secondary prevention

trials have demonstrated that adding n-3 fatty acids from fish or

plant sources to the diet without altering total amount of fat

substantially reduces coronary and total mortality among post-MI

patients.

A major

purported benefit of a low-fat diet is weight loss. But long-term

clinical trials have not provided convincing evidence that reducing

dietary fat can lead to substantial weight loss [141]. On the

contrary, there is some evidence that a diet containing a high

amount of refined carbohydrates may increase hunger and promote

overeating, which can lead to weight gain and obesity [142]. It is now

generally agreed that total energy intake, whether from fat or

carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per se.

It has

been increasingly recognized that the widely promoted low-fat

concept is too simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary

guidelines [123,143] have

de-emphasized the role of total fat in the prevention of CHD and

other chronic diseases. In particular, the 2000 Dietary Guidelines for

Americans recommend the public to " choose a diet that is low in

saturated fat and cholesterol and moderate in total fat " , which

is modified from the recommendation to " choose a diet low in

fat, saturated fat and cholesterol " stated in the 1995 edition

of the guidelines. But the revised guidelines have inherited the

recommendation of no more than 30% of calories from fat from

previous editions of the guidelines. Also, in the food guide

pyramid, all fats and oils are still lumped together on the top with

no distinguishing of different types of fat. The revised 2000

American Heart Association (AHA) dietary guidelines have gone a step

further to eliminate the upper limit of 30% of calories from fat as

a major dietary recommendation to prevent cardiovascular disease.

Moreover, the AHA major guidelines recommend the public to

substitute unsaturated fatty acids from vegetable oils, fish, nuts

and legumes for saturated and trans

fatty acids. These guidelines, if followed, can have substantial

potential in further reducing rates of CHD in the U.S.

However, due to the campaign against total fat over the years, the

belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to communicate

nutritional messages about the health effects of different types of

fat to the public and to translate current dietary recommendations

into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t

believe the study ‘shows the bogus nature of the belief

that saturated fats cause heart disease’ - my impression is that

not only is lowering saturated fat beneficial for prevention but also lowering

total fat in the diet.

s. fuchs dc

From: [mailto: ]

On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From: Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18, 2009

4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a

free copy of this study which shows the bogus nature of the belief that

saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz,

DC

[Guest guest]

Sharron and -The problem is where the saturated fat comes from. Is it a corn-fed animal (toxic with omega 6) or is it raised on a natural diet (high in omega 3). They have never studied the quality of the animals people are eating in relation to heart disease. It's all poor science. They will continue to get inaccurate conclusions because they are asking the wrong questions. It is reductionist science.Jamey Dyson On Feb 19, 2009, at 11:49 AM, Seitz wrote:Sharron- You are right… and wrong with regards to this article. I spouted off when I shouldn’t have! But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed. This is where tropical oils developed their bad rep. And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD? Their traditional diet was almost 0% carb, mostly fat with animal protein. Seitz, DCFrom: [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AM Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000. I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ - my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From: [mailto: ] On Behalf Of SeitzSent: Thursday, February 19, 2009 9:00 AM Subject: FW: Types of dietary fat and risk of coronary heart disease: a critical review. From: Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PM' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467 Seitz, DC Dr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1@... Dr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1@...

[Guest guest]

Sharron and -The problem is where the saturated fat comes from. Is it a corn-fed animal (toxic with omega 6) or is it raised on a natural diet (high in omega 3). They have never studied the quality of the animals people are eating in relation to heart disease. It's all poor science. They will continue to get inaccurate conclusions because they are asking the wrong questions. It is reductionist science.Jamey Dyson On Feb 19, 2009, at 11:49 AM, Seitz wrote:Sharron- You are right… and wrong with regards to this article. I spouted off when I shouldn’t have! But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed. This is where tropical oils developed their bad rep. And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD? Their traditional diet was almost 0% carb, mostly fat with animal protein. Seitz, DCFrom: [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AM Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000. I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ - my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From: [mailto: ] On Behalf Of SeitzSent: Thursday, February 19, 2009 9:00 AM Subject: FW: Types of dietary fat and risk of coronary heart disease: a critical review. From: Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PM' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467 Seitz, DC Dr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1@... Dr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1@...

[Guest guest]

Right Jamey.And is it toxic with some of that GMA corn from our friends at Monsanto?With the commercial feed lots the answer is undoubtedly yes.Some foreign genome with your prime rib anyone?AnnetteOn Feb 19, 2009, at 12:08 PM, Jamey Dyson wrote:Sharron and -The problem is where the saturated fat comes from. Is it a corn-fed animal (toxic with omega 6) or is it raised on a natural diet (high in omega 3). They have never studied the quality of the animals people are eating in relation to heart disease. It's all poor science. They will continue to get inaccurate conclusions because they are asking the wrong questions. It is reductionist science.Jamey Dyson On Feb 19, 2009, at 11:49 AM, Seitz wrote:Sharron- You are right… and wrong with regards to this article. I spouted off when I shouldn’t have! But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed. This is where tropical oils developed their bad rep. And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD? Their traditional diet was almost 0% carb, mostly fat with animal protein. Seitz, DCFrom: [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AM Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000. I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ - my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From: [mailto: ] On Behalf Of SeitzSent: Thursday, February 19, 2009 9:00 AM Subject: FW: Types of dietary fat and risk of coronary heart disease: a critical review. From: Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PM' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467 Seitz, DCDr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1comcast (DOT) netDr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1comcast (DOT) net

[Guest guest]

Right Jamey.And is it toxic with some of that GMA corn from our friends at Monsanto?With the commercial feed lots the answer is undoubtedly yes.Some foreign genome with your prime rib anyone?AnnetteOn Feb 19, 2009, at 12:08 PM, Jamey Dyson wrote:Sharron and -The problem is where the saturated fat comes from. Is it a corn-fed animal (toxic with omega 6) or is it raised on a natural diet (high in omega 3). They have never studied the quality of the animals people are eating in relation to heart disease. It's all poor science. They will continue to get inaccurate conclusions because they are asking the wrong questions. It is reductionist science.Jamey Dyson On Feb 19, 2009, at 11:49 AM, Seitz wrote:Sharron- You are right… and wrong with regards to this article. I spouted off when I shouldn’t have! But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed. This is where tropical oils developed their bad rep. And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD? Their traditional diet was almost 0% carb, mostly fat with animal protein. Seitz, DCFrom: [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AM Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000. I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ - my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From: [mailto: ] On Behalf Of SeitzSent: Thursday, February 19, 2009 9:00 AM Subject: FW: Types of dietary fat and risk of coronary heart disease: a critical review. From: Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PM' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467 Seitz, DCDr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1comcast (DOT) netDr. Jamey DysonAdvanced Chiropractic1295 Wallace Rd NWSalem, OR 97304503-361-3949drjdyson1comcast (DOT) net

[Guest guest]

Agreed!

From:

[mailto: ] On Behalf Of Annette Simard

Sent: Thursday, February 19, 2009

12:18 PM

Jamey Dyson

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Right

Jamey.

And is it toxic with some of that GMA corn from our friends

at Monsanto?

With the commercial feed lots the answer is undoubtedly yes.

Some foreign genome with your prime rib anyone?

Annette

On Feb 19, 2009, at 12:08 PM, Jamey Dyson wrote:

Sharron and -

The problem is where

the saturated fat comes from. Is it a corn-fed animal (toxic with omega

6) or is it raised on a natural diet (high in omega 3). They have never

studied the quality of the animals people are eating in relation to heart

disease. It's all poor science. They will continue to

get inaccurate conclusions because they are asking the wrong

questions. It is reductionist science.

Jamey Dyson

On Feb 19, 2009, at

11:49 AM, Seitz wrote:

Sharron-

You are right… and wrong with regards to

this article. I spouted off when I shouldn’t have! But I disagree

with your statement “…but also lowering total fat in the diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly support the idea

that types of fat are more important than

total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting conclusions

from the article referenced:

Conclusions: In postmenopausal women with relatively

low total fat intake, a greater saturated fat intake is associated with less

progression of coronary atherosclerosis, whereas carbohydrate intake is

associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84.

And many studies implicating saturated fats

combine saturated fats with trans-fats so the results are skewed. This is

where tropical oils developed their bad rep. And if total fat is the

issue, and saturated fats are bad, why did the Inuit not all die from

CAD? Their traditional diet was almost 0% carb, mostly fat with animal

protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

<image001.gif>TOP

<image001.gif>ABSTRACT

<image001.gif>INTRODUCTION

<image001.gif>MAJOR TYPES OF DIETARY...

<image001.gif>NUT CONSUMPTION AND RISK...

<image001.gif>INTERVENTION TRIALS OF DIETARY...

<image001.gif>FISH AND MARINE N-3...

<image001.gif>ALPHA-LINOLENIC ACID (ALA)

<image001.gif>THE BALANCE BETWEEN N-3...

<image001.gif>DIETARY CHOLESTERAL AND EGGS

<image002.gif>CONCLUSIONS

<image003.gif>REFERENCES

Compelling evidence

indicates the greater importance of types of

fat than total amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled.

The seminal metabolic studies conducted by Keys [25] and

Hegested [26] have long established that the

type of fat but not

total amount of fat predicts serum cholesterol levels. Consistent with the

metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption. Moreover,

secondary prevention trials havedemonstrated that adding n-3 fatty acids from

fish or plant sources

to the diet without altering total amount of fat substantially reduces coronary and total

mortality among post-MI patients.

A

major purported benefit of a low-fat diet is weight loss. But long-term clinical

trials have not provided convincing evidence that

reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence

that a diet containing a

high amount of refined carbohydrates may increase hunger and promote overeating, which

can lead to weight gain and obesity [142]. It is now generally agreed that total

energy intake, whether

from fat or carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per

se.

It

has been increasingly recognized that the widely promoted low-fat concept is too

simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention

of CHD and other chronic diseases. In

particular, the 2000 Dietary Guidelines for Americans recommend the public to " choose

a diet that is low in saturated fat and cholesterol

and moderate in total fat " , which is modified from the recommendation to

" choose a diet low in fat, saturated fat and

cholesterol " stated in the 1995 edition of the guidelines. But the revised guidelines

have inherited the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines. Also, in

the food guide pyramid, all fats and

oils are still lumped together on the top with no distinguishing of different types of fat.

The revised 2000 American Heart Association (AHA)

dietary guidelines have gone a step further to eliminate the upper limit of 30% of

calories from fat as a major dietary recommendation

to prevent cardiovascular disease. Moreover, the

AHA major guidelines recommend the public to substitute unsaturated fatty acids

from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have

substantial potential in further reducing rates

of CHD in the U.S. However, due to the campaign against total fat over the years,

the belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to

communicate nutritional messages about the health effects of different types of fat

to the public and to translate current dietary

recommendations into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus nature of the belief that

saturated fats cause heart disease’ - my impression is that not only is

lowering saturated fat beneficial for prevention but also lowering total fat in

the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From:

Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18,

2009 4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a free copy of this study

which shows the bogus nature of the belief that saturated fats cause heart

disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

Dr. Jamey Dyson

Advanced Chiropractic

1295 Wallace Rd NW

Salem,

OR 97304

503-361-3949

drjdyson1comcast (DOT) net

Dr. Jamey Dyson

Advanced Chiropractic

1295 Wallace Rd NW

Salem,

OR 97304

503-361-3949

drjdyson1comcast (DOT) net

[Guest guest]

Agreed!

From:

[mailto: ] On Behalf Of Annette Simard

Sent: Thursday, February 19, 2009

12:18 PM

Jamey Dyson

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Right

Jamey.

And is it toxic with some of that GMA corn from our friends

at Monsanto?

With the commercial feed lots the answer is undoubtedly yes.

Some foreign genome with your prime rib anyone?

Annette

On Feb 19, 2009, at 12:08 PM, Jamey Dyson wrote:

Sharron and -

The problem is where

the saturated fat comes from. Is it a corn-fed animal (toxic with omega

6) or is it raised on a natural diet (high in omega 3). They have never

studied the quality of the animals people are eating in relation to heart

disease. It's all poor science. They will continue to

get inaccurate conclusions because they are asking the wrong

questions. It is reductionist science.

Jamey Dyson

On Feb 19, 2009, at

11:49 AM, Seitz wrote:

Sharron-

You are right… and wrong with regards to

this article. I spouted off when I shouldn’t have! But I disagree

with your statement “…but also lowering total fat in the diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly support the idea

that types of fat are more important than

total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting conclusions

from the article referenced:

Conclusions: In postmenopausal women with relatively

low total fat intake, a greater saturated fat intake is associated with less

progression of coronary atherosclerosis, whereas carbohydrate intake is

associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84.

And many studies implicating saturated fats

combine saturated fats with trans-fats so the results are skewed. This is

where tropical oils developed their bad rep. And if total fat is the

issue, and saturated fats are bad, why did the Inuit not all die from

CAD? Their traditional diet was almost 0% carb, mostly fat with animal

protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

<image001.gif>TOP

<image001.gif>ABSTRACT

<image001.gif>INTRODUCTION

<image001.gif>MAJOR TYPES OF DIETARY...

<image001.gif>NUT CONSUMPTION AND RISK...

<image001.gif>INTERVENTION TRIALS OF DIETARY...

<image001.gif>FISH AND MARINE N-3...

<image001.gif>ALPHA-LINOLENIC ACID (ALA)

<image001.gif>THE BALANCE BETWEEN N-3...

<image001.gif>DIETARY CHOLESTERAL AND EGGS

<image002.gif>CONCLUSIONS

<image003.gif>REFERENCES

Compelling evidence

indicates the greater importance of types of

fat than total amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled.

The seminal metabolic studies conducted by Keys [25] and

Hegested [26] have long established that the

type of fat but not

total amount of fat predicts serum cholesterol levels. Consistent with the

metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption. Moreover,

secondary prevention trials havedemonstrated that adding n-3 fatty acids from

fish or plant sources

to the diet without altering total amount of fat substantially reduces coronary and total

mortality among post-MI patients.

A

major purported benefit of a low-fat diet is weight loss. But long-term clinical

trials have not provided convincing evidence that

reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence

that a diet containing a

high amount of refined carbohydrates may increase hunger and promote overeating, which

can lead to weight gain and obesity [142]. It is now generally agreed that total

energy intake, whether

from fat or carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per

se.

It

has been increasingly recognized that the widely promoted low-fat concept is too

simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention

of CHD and other chronic diseases. In

particular, the 2000 Dietary Guidelines for Americans recommend the public to " choose

a diet that is low in saturated fat and cholesterol

and moderate in total fat " , which is modified from the recommendation to

" choose a diet low in fat, saturated fat and

cholesterol " stated in the 1995 edition of the guidelines. But the revised guidelines

have inherited the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines. Also, in

the food guide pyramid, all fats and

oils are still lumped together on the top with no distinguishing of different types of fat.

The revised 2000 American Heart Association (AHA)

dietary guidelines have gone a step further to eliminate the upper limit of 30% of

calories from fat as a major dietary recommendation

to prevent cardiovascular disease. Moreover, the

AHA major guidelines recommend the public to substitute unsaturated fatty acids

from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have

substantial potential in further reducing rates

of CHD in the U.S. However, due to the campaign against total fat over the years,

the belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to

communicate nutritional messages about the health effects of different types of fat

to the public and to translate current dietary

recommendations into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus nature of the belief that

saturated fats cause heart disease’ - my impression is that not only is

lowering saturated fat beneficial for prevention but also lowering total fat in

the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From:

Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18,

2009 4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a free copy of this study

which shows the bogus nature of the belief that saturated fats cause heart

disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

Dr. Jamey Dyson

Advanced Chiropractic

1295 Wallace Rd NW

Salem,

OR 97304

503-361-3949

drjdyson1comcast (DOT) net

Dr. Jamey Dyson

Advanced Chiropractic

1295 Wallace Rd NW

Salem,

OR 97304

503-361-3949

drjdyson1comcast (DOT) net

[Guest guest]

The problem is not so much with blood fats as with hypertension which pushes the fats into the arteries.  Addressing hypertension is the primary concern.  Here's one of 73 citations on PubMed re yoga and hypertension.A review of yoga programs for four leading risk factors of chronic diseases."A systematic search yielded 32 articles published between 1980 and April 2007. The studies found that yoga interventions are generally effective in reducing body weight, blood pressure, glucose level and high cholesterol, but only a few studies examined long-term adherence.http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum Sears, DC  NW PDX On Feb 19, 2009, at 12:40 PM, Seitz wrote:  From:  Seitz [mailto:briantualityphysicians] Sent: Thursday, February 19, 2009 12:31 PMTo: 'Sharron Fuchs'Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Sharon- I don’t worry about total fat at all (or cholesterol), but I am very concerned about quality of fat.  I too take 4g of fish oil, but try to avoid n-6 oils from corn, safflower.  Borage can be good, depending on how the individual uses it (how it is utilized metabolically). I also use olive oil almost exclusively for cooking as long (as it doesn’t smoke).  I have a problem with Canola oil, is it good?  Is it safe?  I’m not convinced either way, but I’m very suspicious.  A big problem with saturated animal fats is what might be lurking in them, i.e. what was fed to the animal?  Truly wild meat or range fed is important! (It also has more n-3 FA than grain fed).  Instead of worrying about fats, I think we really need to worry about carbs, more specifically processed carbs.  Eating real food, not frankenfood is the real answer, but this is EXTREMELY challenging with kids in the house, “come on dad, let’s get a pizza” begs my 17 year old son J  Seitz, DCFrom:  [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 12:04 PMTo:  Subject: FW: FW: Types of dietary fat and risk of coronary heart disease: a critical review.  ‘But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines’ This conclusion is poorly written but I think the final lines of the conclusion support the quote above. I get your point and confusion. For me, I have decided to reduce saturated fat – I love a good steak fat and all – add more olive oil – and now take 4 grams of fish oil and 4 grams of borage oil ( n-3 from fish and n-6 from borage I hope) exercise , try to reduce stress (ha! ) and see what happens. –s- From:  [mailto: ] On Behalf Of  SeitzSent: Thursday, February 19, 2009 11:50 AMTo:  Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Sharron-  You are right… and wrong with regards to this article.  I spouted off when I shouldn’t have!  But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed.  This is where tropical oils developed their bad rep.  And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD?  Their traditional diet was almost 0% carb, mostly fat with animal protein.   Seitz, DCFrom:  [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AMTo:  Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000.  I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ -  my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From:  [mailto: ] On Behalf Of  SeitzSent: Thursday, February 19, 2009 9:00 AMTo:  Subject:  FW: Types of dietary fat and risk of coronary heart disease: a critical review.   From:  Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PMTo: ' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease:  http://www.ncbi.nlm.nih.gov/pubmed/11293467  Seitz, DC

[Guest guest]

I agree that hypertension is an important

and true risk factor in CAD, and that lowering HTN via Yoga is a great

treatment approach without downside. However, why is HTN present in the first

place? It isn’t because of a deficiency in Yoga, but close. I believe it is

a result of living un-naturally, i.e. lack of genotype specific needs with regards

to diet and exercise. I also don’t think the “fats are being

pushed into the arteries” but are more likely deposited as part of the

scarring process in response to the chronic HTN, and the co-existent presence

of the chronic inflammatory state.

My opinions.

Seitz, DC

From:

[mailto: ] On Behalf Of Sears

Sent: Thursday, February 19, 2009

1:33 PM

Seitz

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

The problem is not

so much with blood fats as with hypertension which pushes the fats into the

arteries. Addressing hypertension is the primary concern. Here's

one of 73 citations on PubMed re yoga and hypertension.

A

review of yoga programs for four leading risk factors of chronic diseases.

" A systematic search yielded 32 articles published

between 1980 and April 2007. The studies found that yoga interventions are

generally effective in reducing body weight, blood pressure, glucose level and

high cholesterol, but only a few studies examined long-term adherence.

http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum

Sears, DC

NW PDX

On Feb 19, 2009, at 12:40 PM, Seitz wrote:

From:

Seitz [mailto:briantualityphysicians]

Sent: Thursday, February 19, 2009

12:31 PM

'Sharron Fuchs'

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharon-

I don’t worry about total fat at

all (or cholesterol), but I am very concerned about quality of fat.

I too take 4g of fish oil, but try to avoid n-6 oils from corn,

safflower. Borage can be good, depending on how the individual uses it

(how it is utilized metabolically). I also use olive oil almost

exclusively for cooking as long (as it doesn’t smoke). I have a

problem with Canola oil, is it good? Is it safe? I’m not

convinced either way, but I’m very suspicious. A big problem with

saturated animal fats is what might be lurking in them, i.e. what was fed to

the animal? Truly wild meat or range fed is important! (It also has more

n-3 FA than grain fed). Instead of worrying about fats, I think we really

need to worry about carbs, more specifically processed carbs. Eating real

food, not frankenfood is the real answer, but this is EXTREMELY challenging

with kids in the house, “come on dad, let’s get a pizza” begs

my 17 year old son J

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

12:04 PM

Subject: FW: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

‘But the revised guidelines have inherited

the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines’

This conclusion is poorly written but I think

the final lines of the conclusion support the quote above. I get your point and

confusion. For me, I have decided to reduce saturated fat – I love a good

steak fat and all – add more olive oil – and now take 4 grams of

fish oil and 4 grams of borage oil ( n-3 from fish and n-6 from borage I hope)

exercise , try to reduce stress (ha! ) and see what happens. –s-

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

11:50 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharron-

You are right… and wrong with

regards to this article. I spouted off when I shouldn’t have!

But I disagree with your statement “…but also lowering total fat in

the diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly support the idea

that types of fat are more important than

total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting

conclusions from the article referenced:

Conclusions: In postmenopausal women with relatively

low total fat intake, a greater saturated fat intake is associated with less

progression of coronary atherosclerosis, whereas carbohydrate intake is

associated with a greater progression. Am

J Clin Nutr 2004;80: 1175–84.

And many studies implicating saturated fats

combine saturated fats with trans-fats so the results are skewed. This is

where tropical oils developed their bad rep. And if total fat is the

issue, and saturated fats are bad, why did the Inuit not all die from

CAD? Their traditional diet was almost 0% carb, mostly fat with animal

protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

<image001.gif>TOP

<image001.gif>ABSTRACT

<image001.gif>INTRODUCTION

<image001.gif>MAJOR TYPES OF DIETARY...

<image001.gif>NUT CONSUMPTION AND RISK...

<image001.gif>INTERVENTION TRIALS OF DIETARY...

<image001.gif>FISH AND MARINE N-3...

<image001.gif>ALPHA-LINOLENIC ACID (ALA)

<image001.gif>THE BALANCE BETWEEN N-3...

<image001.gif>DIETARY CHOLESTERAL AND EGGS

<image002.gif>CONCLUSIONS

<image003.gif>REFERENCES

Compelling evidence

indicates the greater importance of types of

fat than total amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled.

The seminal metabolic studies conducted by Keys [25] and

Hegested [26] have long established that the

type of fat but not

total amount of fat predicts serum cholesterol levels. Consistent with the

metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption. Moreover,

secondary prevention trials havedemonstrated that adding n-3 fatty acids from

fish or plant sources

to the diet without altering total amount of fat substantially reduces coronary and total

mortality among post-MI patients.

A

major purported benefit of a low-fat diet is weight loss. But long-term clinical

trials have not provided convincing evidence that

reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence

that a diet containing a

high amount of refined carbohydrates may increase hunger and promote overeating, which

can lead to weight gain and obesity [142]. It is now generally agreed that total energy

intake, whether from

fat or carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per

se.

It

has been increasingly recognized that the widely promoted low-fat concept is too

simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention

of CHD and other chronic diseases. In

particular, the 2000 Dietary Guidelines for Americans recommend the public to " choose

a diet that is low in saturated fat and cholesterol

and moderate in total fat " , which is modified from the recommendation to

" choose a diet low in fat, saturated fat and

cholesterol " stated in the 1995 edition of the guidelines. But the revised guidelines

have inherited the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines. Also, in

the food guide pyramid, all fats and

oils are still lumped together on the top with no distinguishing of different types of fat.

The revised 2000 American Heart Association (AHA)

dietary guidelines have gone a step further to eliminate the upper limit of 30% of

calories from fat as a major dietary recommendation

to prevent cardiovascular disease. Moreover, the

AHA major guidelines recommend the public to substitute unsaturated fatty acids

from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have

substantial potential in further reducing rates

of CHD in the U.S. However, due to the campaign against total fat over the years,

the belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to

communicate nutritional messages about the health effects of different types of fat

to the public and to translate current dietary

recommendations into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus nature of the belief that

saturated fats cause heart disease’ - my impression is that not

only is lowering saturated fat beneficial for prevention but also lowering

total fat in the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From:

Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18,

2009 4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a free copy of this study

which shows the bogus nature of the belief that saturated fats cause heart

disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

I agree that hypertension is an important

and true risk factor in CAD, and that lowering HTN via Yoga is a great

treatment approach without downside. However, why is HTN present in the first

place? It isn’t because of a deficiency in Yoga, but close. I believe it is

a result of living un-naturally, i.e. lack of genotype specific needs with regards

to diet and exercise. I also don’t think the “fats are being

pushed into the arteries” but are more likely deposited as part of the

scarring process in response to the chronic HTN, and the co-existent presence

of the chronic inflammatory state.

My opinions.

Seitz, DC

From:

[mailto: ] On Behalf Of Sears

Sent: Thursday, February 19, 2009

1:33 PM

Seitz

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

The problem is not

so much with blood fats as with hypertension which pushes the fats into the

arteries. Addressing hypertension is the primary concern. Here's

one of 73 citations on PubMed re yoga and hypertension.

A

review of yoga programs for four leading risk factors of chronic diseases.

" A systematic search yielded 32 articles published

between 1980 and April 2007. The studies found that yoga interventions are

generally effective in reducing body weight, blood pressure, glucose level and

high cholesterol, but only a few studies examined long-term adherence.

http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum

Sears, DC

NW PDX

On Feb 19, 2009, at 12:40 PM, Seitz wrote:

From:

Seitz [mailto:briantualityphysicians]

Sent: Thursday, February 19, 2009

12:31 PM

'Sharron Fuchs'

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharon-

I don’t worry about total fat at

all (or cholesterol), but I am very concerned about quality of fat.

I too take 4g of fish oil, but try to avoid n-6 oils from corn,

safflower. Borage can be good, depending on how the individual uses it

(how it is utilized metabolically). I also use olive oil almost

exclusively for cooking as long (as it doesn’t smoke). I have a

problem with Canola oil, is it good? Is it safe? I’m not

convinced either way, but I’m very suspicious. A big problem with

saturated animal fats is what might be lurking in them, i.e. what was fed to

the animal? Truly wild meat or range fed is important! (It also has more

n-3 FA than grain fed). Instead of worrying about fats, I think we really

need to worry about carbs, more specifically processed carbs. Eating real

food, not frankenfood is the real answer, but this is EXTREMELY challenging

with kids in the house, “come on dad, let’s get a pizza” begs

my 17 year old son J

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

12:04 PM

Subject: FW: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

‘But the revised guidelines have inherited

the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines’

This conclusion is poorly written but I think

the final lines of the conclusion support the quote above. I get your point and

confusion. For me, I have decided to reduce saturated fat – I love a good

steak fat and all – add more olive oil – and now take 4 grams of

fish oil and 4 grams of borage oil ( n-3 from fish and n-6 from borage I hope)

exercise , try to reduce stress (ha! ) and see what happens. –s-

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

11:50 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharron-

You are right… and wrong with

regards to this article. I spouted off when I shouldn’t have!

But I disagree with your statement “…but also lowering total fat in

the diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly support the idea

that types of fat are more important than

total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting

conclusions from the article referenced:

Conclusions: In postmenopausal women with relatively

low total fat intake, a greater saturated fat intake is associated with less

progression of coronary atherosclerosis, whereas carbohydrate intake is

associated with a greater progression. Am

J Clin Nutr 2004;80: 1175–84.

And many studies implicating saturated fats

combine saturated fats with trans-fats so the results are skewed. This is

where tropical oils developed their bad rep. And if total fat is the

issue, and saturated fats are bad, why did the Inuit not all die from

CAD? Their traditional diet was almost 0% carb, mostly fat with animal

protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

<image001.gif>TOP

<image001.gif>ABSTRACT

<image001.gif>INTRODUCTION

<image001.gif>MAJOR TYPES OF DIETARY...

<image001.gif>NUT CONSUMPTION AND RISK...

<image001.gif>INTERVENTION TRIALS OF DIETARY...

<image001.gif>FISH AND MARINE N-3...

<image001.gif>ALPHA-LINOLENIC ACID (ALA)

<image001.gif>THE BALANCE BETWEEN N-3...

<image001.gif>DIETARY CHOLESTERAL AND EGGS

<image002.gif>CONCLUSIONS

<image003.gif>REFERENCES

Compelling evidence

indicates the greater importance of types of

fat than total amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled.

The seminal metabolic studies conducted by Keys [25] and

Hegested [26] have long established that the

type of fat but not

total amount of fat predicts serum cholesterol levels. Consistent with the

metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption. Moreover,

secondary prevention trials havedemonstrated that adding n-3 fatty acids from

fish or plant sources

to the diet without altering total amount of fat substantially reduces coronary and total

mortality among post-MI patients.

A

major purported benefit of a low-fat diet is weight loss. But long-term clinical

trials have not provided convincing evidence that

reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence

that a diet containing a

high amount of refined carbohydrates may increase hunger and promote overeating, which

can lead to weight gain and obesity [142]. It is now generally agreed that total energy

intake, whether from

fat or carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per

se.

It

has been increasingly recognized that the widely promoted low-fat concept is too

simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention

of CHD and other chronic diseases. In

particular, the 2000 Dietary Guidelines for Americans recommend the public to " choose

a diet that is low in saturated fat and cholesterol

and moderate in total fat " , which is modified from the recommendation to

" choose a diet low in fat, saturated fat and

cholesterol " stated in the 1995 edition of the guidelines. But the revised guidelines

have inherited the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines. Also, in

the food guide pyramid, all fats and

oils are still lumped together on the top with no distinguishing of different types of fat.

The revised 2000 American Heart Association (AHA)

dietary guidelines have gone a step further to eliminate the upper limit of 30% of

calories from fat as a major dietary recommendation

to prevent cardiovascular disease. Moreover, the

AHA major guidelines recommend the public to substitute unsaturated fatty acids

from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have

substantial potential in further reducing rates

of CHD in the U.S. However, due to the campaign against total fat over the years,

the belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to

communicate nutritional messages about the health effects of different types of fat

to the public and to translate current dietary

recommendations into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus nature of the belief that

saturated fats cause heart disease’ - my impression is that not

only is lowering saturated fat beneficial for prevention but also lowering

total fat in the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From:

Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18,

2009 4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a free copy of this study

which shows the bogus nature of the belief that saturated fats cause heart

disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

Well said, ; certainly the quality of foods and levels of exercise are primary health concerns.  I use the "high blood pressure pushes fats into the arteries" as a way of keeping patients focused on the larger picture: stress on the CV system is responsible for half of the deaths in America each year, and 60-90% of all office visits to doctors.  Watching diet and exercising are well known and roundly discussed, but stress management with proven protocols less so.  How we think about things is as important as how we eat and move, as you know.  It's not an either/or decision. "It's the high blood pressure that pushes the fats into the arteries," has been an insightful statement that I've seen convince patients that stress management training is worth the effort for them.Cheers, Sears, DCNW PDX On Feb 19, 2009, at 2:01 PM, Seitz wrote:I agree that hypertension is an important and true risk factor in CAD, and that lowering HTN via Yoga is a great treatment approach without downside. However, why is HTN present in the first place? It isn’t because of a deficiency in Yoga, but close. I believe it is a result of living un-naturally, i.e. lack of genotype specific needs with regards to diet and exercise.  I also don’t think the “fats are being pushed into the arteries” but are more likely deposited as part of the scarring process in response to the chronic HTN, and the co-existent presence of the chronic inflammatory state. My opinions.  Seitz, DC From:  [mailto: ] On Behalf Of  SearsSent: Thursday, February 19, 2009 1:33 PMTo:  SeitzCc:  Subject: Re: FW: Types of dietary fat and risk of coronary heart disease: a critical review. The problem is not so much with blood fats as with hypertension which pushes the fats into the arteries.  Addressing hypertension is the primary concern.  Here's one of 73 citations on PubMed re yoga and hypertension.A review of yoga programs for four leading risk factors of chronic diseases."A systematic search yielded 32 articles published between 1980 and April 2007. The studies found that yoga interventions are generally effective in reducing body weight, blood pressure, glucose level and high cholesterol, but only a few studies examined long-term adherence. http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum  Sears, DC  NW PDX   On Feb 19, 2009, at 12:40 PM, Seitz wrote:  From:  Seitz [mailto:briantualityphysicians] Sent: Thursday, February 19, 2009 12:31 PMTo: 'Sharron Fuchs'Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Sharon- I don’t worry about total fat at all (or cholesterol), but I am very concerned about quality of fat.  I too take 4g of fish oil, but try to avoid n-6 oils from corn, safflower.  Borage can be good, depending on how the individual uses it (how it is utilized metabolically). I also use olive oil almost exclusively for cooking as long (as it doesn’t smoke).  I have a problem with Canola oil, is it good?  Is it safe?  I’m not convinced either way, but I’m very suspicious.  A big problem with saturated animal fats is what might be lurking in them, i.e. what was fed to the animal?  Truly wild meat or range fed is important! (It also has more n-3 FA than grain fed).  Instead of worrying about fats, I think we really need to worry about carbs, more specifically processed carbs.  Eating real food, not frankenfood is the real answer, but this is EXTREMELY challenging with kids in the house, “come on dad, let’s get a pizza” begs my 17 year old son J  Seitz, DCFrom:  [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 12:04 PMTo:  Subject: FW: FW: Types of dietary fat and risk of coronary heart disease: a critical review.  ‘But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines’ This conclusion is poorly written but I think the final lines of the conclusion support the quote above. I get your point and confusion. For me, I have decided to reduce saturated fat – I love a good steak fat and all – add more olive oil – and now take 4 grams of fish oil and 4 grams of borage oil ( n-3 from fish and n-6 from borage I hope) exercise , try to reduce stress (ha! ) and see what happens. –s- From:  [mailto: ] On Behalf Of  SeitzSent: Thursday, February 19, 2009 11:50 AMTo:  Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Sharron-  You are right… and wrong with regards to this article.  I spouted off when I shouldn’t have!  But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed.  This is where tropical oils developed their bad rep.  And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD?  Their traditional diet was almost 0% carb, mostly fat with animal protein.   Seitz, DCFrom:  [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AMTo:  Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000.  I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ -  my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From:  [mailto: ] On Behalf Of  SeitzSent: Thursday, February 19, 2009 9:00 AMTo:  Subject:  FW: Types of dietary fat and risk of coronary heart disease: a critical review.   From:  Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PMTo: ' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease:  http://www.ncbi.nlm.nih.gov/pubmed/11293467  Seitz, DC  

[Guest guest]

Well said, ; certainly the quality of foods and levels of exercise are primary health concerns.  I use the "high blood pressure pushes fats into the arteries" as a way of keeping patients focused on the larger picture: stress on the CV system is responsible for half of the deaths in America each year, and 60-90% of all office visits to doctors.  Watching diet and exercising are well known and roundly discussed, but stress management with proven protocols less so.  How we think about things is as important as how we eat and move, as you know.  It's not an either/or decision. "It's the high blood pressure that pushes the fats into the arteries," has been an insightful statement that I've seen convince patients that stress management training is worth the effort for them.Cheers, Sears, DCNW PDX On Feb 19, 2009, at 2:01 PM, Seitz wrote:I agree that hypertension is an important and true risk factor in CAD, and that lowering HTN via Yoga is a great treatment approach without downside. However, why is HTN present in the first place? It isn’t because of a deficiency in Yoga, but close. I believe it is a result of living un-naturally, i.e. lack of genotype specific needs with regards to diet and exercise.  I also don’t think the “fats are being pushed into the arteries” but are more likely deposited as part of the scarring process in response to the chronic HTN, and the co-existent presence of the chronic inflammatory state. My opinions.  Seitz, DC From:  [mailto: ] On Behalf Of  SearsSent: Thursday, February 19, 2009 1:33 PMTo:  SeitzCc:  Subject: Re: FW: Types of dietary fat and risk of coronary heart disease: a critical review. The problem is not so much with blood fats as with hypertension which pushes the fats into the arteries.  Addressing hypertension is the primary concern.  Here's one of 73 citations on PubMed re yoga and hypertension.A review of yoga programs for four leading risk factors of chronic diseases."A systematic search yielded 32 articles published between 1980 and April 2007. The studies found that yoga interventions are generally effective in reducing body weight, blood pressure, glucose level and high cholesterol, but only a few studies examined long-term adherence. http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum  Sears, DC  NW PDX   On Feb 19, 2009, at 12:40 PM, Seitz wrote:  From:  Seitz [mailto:briantualityphysicians] Sent: Thursday, February 19, 2009 12:31 PMTo: 'Sharron Fuchs'Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Sharon- I don’t worry about total fat at all (or cholesterol), but I am very concerned about quality of fat.  I too take 4g of fish oil, but try to avoid n-6 oils from corn, safflower.  Borage can be good, depending on how the individual uses it (how it is utilized metabolically). I also use olive oil almost exclusively for cooking as long (as it doesn’t smoke).  I have a problem with Canola oil, is it good?  Is it safe?  I’m not convinced either way, but I’m very suspicious.  A big problem with saturated animal fats is what might be lurking in them, i.e. what was fed to the animal?  Truly wild meat or range fed is important! (It also has more n-3 FA than grain fed).  Instead of worrying about fats, I think we really need to worry about carbs, more specifically processed carbs.  Eating real food, not frankenfood is the real answer, but this is EXTREMELY challenging with kids in the house, “come on dad, let’s get a pizza” begs my 17 year old son J  Seitz, DCFrom:  [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 12:04 PMTo:  Subject: FW: FW: Types of dietary fat and risk of coronary heart disease: a critical review.  ‘But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines’ This conclusion is poorly written but I think the final lines of the conclusion support the quote above. I get your point and confusion. For me, I have decided to reduce saturated fat – I love a good steak fat and all – add more olive oil – and now take 4 grams of fish oil and 4 grams of borage oil ( n-3 from fish and n-6 from borage I hope) exercise , try to reduce stress (ha! ) and see what happens. –s- From:  [mailto: ] On Behalf Of  SeitzSent: Thursday, February 19, 2009 11:50 AMTo:  Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Sharron-  You are right… and wrong with regards to this article.  I spouted off when I shouldn’t have!  But I disagree with your statement “…but also lowering total fat in the diet.” From the conclusion you sent: Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Yet consider these conflicting conclusions from the article referenced: Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression. Am J Clin Nutr 2004;80: 1175–84. And many studies implicating saturated fats combine saturated fats with trans-fats so the results are skewed.  This is where tropical oils developed their bad rep.  And if total fat is the issue, and saturated fats are bad, why did the Inuit not all die from CAD?  Their traditional diet was almost 0% carb, mostly fat with animal protein.   Seitz, DCFrom:  [mailto: ] On Behalf Of Sharron FuchsSent: Thursday, February 19, 2009 11:14 AMTo:  Subject: RE: FW: Types of dietary fat and risk of coronary heart disease: a critical review. Conclusions<image001.gif>TOP<image001.gif>ABSTRACT<image001.gif>INTRODUCTION<image001.gif>MAJOR TYPES OF DIETARY...<image001.gif>NUT CONSUMPTION AND RISK...<image001.gif>INTERVENTION TRIALS OF DIETARY...<image001.gif>FISH AND MARINE N-3...<image001.gif>ALPHA-LINOLENIC ACID (ALA)<image001.gif>THE BALANCE BETWEEN N-3...<image001.gif>DIETARY CHOLESTERAL AND EGGS<image002.gif>CONCLUSIONS<image003.gif>REFERENCES Compelling evidence indicates the greater importance of types of fat than total amount of fat with respect to risk of CHD, although the optimal mixture of different fatty acids remains unsettled. The seminal metabolic studies conducted by Keys [25] and Hegested [26] have long established that the type of fat but not total amount of fat predicts serum cholesterol levels. Consistent with the metabolic studies, epidemiologic studies strongly support the idea that types of fat are more important than total amount of fat in determining the risk of CHD. Controlled clinical trials have also shown that replacing saturated fat with polyunsaturated fat is more effective in lowering serum cholesterol and reducing risk of CHD than simply reducing total fat consumption. Moreover, secondary prevention trials havedemonstrated that adding n-3 fatty acids from fish or plant sources to the diet without altering total amount of fat substantially reduces coronary and total mortality among post-MI patients.A major purported benefit of a low-fat diet is weight loss. But long-term clinical trials have not provided convincing evidence that reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence that a diet containing a high amount of refined carbohydrates may increase hunger and promote overeating, which can lead to weight gain and obesity [142]. It is now generally agreed that total energy intake, whether from fat or carbohydrate, relative to energy expenditure, is a more important determinant of body weight than dietary fat per se.It has been increasingly recognized that the widely promoted low-fat concept is too simplistic and not compatible with available scientific data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention of CHD and other chronic diseases. In particular, the 2000 Dietary Guidelines for Americans recommend the public to "choose a diet that is low in saturated fat and cholesterol and moderate in total fat", which is modified from the recommendation to "choose a diet low in fat, saturated fat and cholesterol" stated in the 1995 edition of the guidelines. But the revised guidelines have inherited the recommendation of no more than 30% of calories from fat from previous editions of the guidelines. Also, in the food guide pyramid, all fats and oils are still lumped together on the top with no distinguishing of different types of fat. The revised 2000 American Heart Association (AHA) dietary guidelines have gone a step further to eliminate the upper limit of 30% of calories from fat as a major dietary recommendation to prevent cardiovascular disease. Moreover, the AHA major guidelines recommend the public to substitute unsaturated fatty acids from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have substantial potential in further reducing rates of CHD in the U.S. However, due to the campaign against total fat over the years, the belief that "fat is bad" has been strong and widespread. Thus, great educational efforts are needed to communicate nutritional messages about the health effects of different types of fat to the public and to translate current dietary recommendations into dietary practice as well.Received November 2, 2000. Accepted November 22, 2000.  I don’t believe the study ‘shows the bogus nature of the belief that saturated fats cause heart disease’ -  my impression is that not only is lowering saturated fat beneficial for prevention but also lowering total fat in the diet. s. fuchs dc From:  [mailto: ] On Behalf Of  SeitzSent: Thursday, February 19, 2009 9:00 AMTo:  Subject:  FW: Types of dietary fat and risk of coronary heart disease: a critical review.   From:  Seitz [mailto:briantualityphysicians] Sent: Wednesday, February 18, 2009 4:23 PMTo: ' 'Subject: Types of dietary fat and risk of coronary heart disease: a critical review. Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease:  http://www.ncbi.nlm.nih.gov/pubmed/11293467  Seitz, DC  

[Guest guest]

I, too, use olive oil, but I swear I've never smoked it!

Christian Mathisen, DC

3654 S Pacific Hwy

Medford, OR 97501

cmathdc@...

Types of dietary fat and risk of coronary heart disease: a critical review.

Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

I, too, use olive oil, but I swear I've never smoked it!

Christian Mathisen, DC

3654 S Pacific Hwy

Medford, OR 97501

cmathdc@...

Types of dietary fat and risk of coronary heart disease: a critical review.

Go here for a free copy of this study which shows the bogus nature of the belief that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

Chestnut’s slogan is “eat well, move

well, think well”, which matches what you are saying. What is neat is that as

chiropractors, when we adjust we influence the “think well” part via

stimulation of the nervous system at many points, including the limbic system.

Seitz, DC

From:

[mailto: ] On Behalf Of Sears

Sent: Friday, February 20, 2009

6:32 AM

Seitz

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Well

said, ; certainly the quality of foods and levels of exercise are primary

health concerns. I use the " high blood pressure pushes fats into the

arteries " as a way of keeping patients focused on the larger picture:

stress on the CV system is responsible for half of the deaths in America each

year, and 60-90% of all office visits to doctors. Watching diet and

exercising are well known and roundly discussed, but stress management with

proven protocols less so. How we think about things is as important as

how we eat and move, as you know. It's not an either/or decision.

" It's the high blood pressure that pushes the fats into the

arteries, " has been an insightful statement that I've seen convince

patients that stress management training is worth the effort for them.

Cheers,

Sears, DC

NW PDX

On Feb 19, 2009, at 2:01 PM, Seitz wrote:

I agree that hypertension is an important and true risk factor in CAD, and that

lowering HTN via Yoga is a great treatment approach without downside. However,

why is HTN present in the first place? It isn’t because of a deficiency in

Yoga, but close. I believe it is a result of living un-naturally, i.e. lack of

genotype specific needs with regards to diet and exercise. I also don’t

think the “fats are being pushed into the arteries” but are more likely

deposited as part of the scarring process in response to the chronic HTN, and

the co-existent presence of the chronic inflammatory state.

My opinions.

Seitz, DC

From:

[mailto: ] On Behalf Of Sears

Sent: Thursday, February 19, 2009

1:33 PM

Seitz

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

The problem is not so much with blood fats as

with hypertension which pushes the fats into the arteries. Addressing

hypertension is the primary concern. Here's one of 73 citations on PubMed

re yoga and hypertension.

A review of yoga programs for four leading risk factors of

chronic diseases.

" A systematic search yielded 32

articles published between 1980 and April 2007. The studies found that yoga

interventions are generally effective in reducing body weight, blood pressure,

glucose level and high cholesterol, but only a few studies examined long-term

adherence.

http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum

Sears, DC

NW PDX

On Feb 19, 2009, at 12:40 PM, Seitz wrote:

From:

Seitz [mailto:briantualityphysicians]

Sent: Thursday, February 19, 2009

12:31 PM

'Sharron Fuchs'

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharon-

I don’t worry about total fat at all (or

cholesterol), but I am very concerned about quality of fat. I too

take 4g of fish oil, but try to avoid n-6 oils from corn, safflower.

Borage can be good, depending on how the individual uses it (how it is utilized

metabolically). I also use olive oil almost exclusively for cooking as

long (as it doesn’t smoke). I have a problem with Canola oil, is it

good? Is it safe? I’m not convinced either way, but I’m very

suspicious. A big problem with saturated animal fats is what might be

lurking in them, i.e. what was fed to the animal? Truly wild meat or

range fed is important! (It also has more n-3 FA than grain fed). Instead

of worrying about fats, I think we really need to worry about carbs, more

specifically processed carbs. Eating real food, not frankenfood is the

real answer, but this is EXTREMELY challenging with kids in the house, “come on

dad, let’s get a pizza” begs my 17 year old son J

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

12:04 PM

Subject: FW: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

‘But the revised guidelines have inherited the

recommendation of no

more than 30% of calories from fat from previous editions of the guidelines’

This conclusion is poorly written but I think

the final lines of the conclusion support the quote above. I get your point and

confusion. For me, I have decided to reduce saturated fat – I love a good steak

fat and all – add more olive oil – and now take 4 grams of fish oil and 4 grams

of borage oil ( n-3 from fish and n-6 from borage I hope) exercise , try to reduce

stress (ha! ) and see what happens. –s-

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

11:50 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharron-

You are right… and wrong with regards to

this article. I spouted off when I shouldn’t have! But I disagree

with your statement “…but also lowering total fat in the diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly support the idea

that types of fat are more important than

total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting

conclusions from the article referenced:

Conclusions: In

postmenopausal women with relatively low total fat intake, a greater saturated

fat intake is associated with less progression of coronary atherosclerosis,

whereas carbohydrate intake is associated with a greater progression. Am

J Clin Nutr 2004;80:

1175–84.

And many studies implicating saturated fats

combine saturated fats with trans-fats so the results are skewed. This is

where tropical oils developed their bad rep. And if total fat is the

issue, and saturated fats are bad, why did the Inuit not all die from

CAD? Their traditional diet was almost 0% carb, mostly fat with animal

protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

<image001.gif>TOP

<image001.gif>ABSTRACT

<image001.gif>INTRODUCTION

<image001.gif>MAJOR TYPES OF DIETARY...

<image001.gif>NUT CONSUMPTION AND RISK...

<image001.gif>INTERVENTION TRIALS OF DIETARY...

<image001.gif>FISH AND MARINE N-3...

<image001.gif>ALPHA-LINOLENIC ACID (ALA)

<image001.gif>THE BALANCE BETWEEN N-3...

<image001.gif>DIETARY CHOLESTERAL AND EGGS

<image002.gif>CONCLUSIONS

<image003.gif>REFERENCES

Compelling evidence

indicates the greater importance of types of

fat than total amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled.

The seminal metabolic studies conducted by Keys [25] and

Hegested [26] have long established that the

type of fat but not

total amount of fat predicts serum cholesterol levels. Consistent with the

metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption. Moreover,

secondary prevention trials havedemonstrated that adding n-3 fatty acids from

fish or plant sources

to the diet without altering total amount of fat substantially reduces coronary and total

mortality among post-MI patients.

A

major purported benefit of a low-fat diet is weight loss. But long-term clinical

trials have not provided convincing evidence that

reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence

that a diet containing a

high amount of refined carbohydrates may increase hunger and promote overeating, which

can lead to weight gain and obesity [142]. It is now generally agreed that total energy

intake, whether from

fat or carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per

se.

It

has been increasingly recognized that the widely promoted low-fat concept is too

simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention

of CHD and other chronic diseases. In

particular, the 2000 Dietary Guidelines for Americans recommend the public to " choose

a diet that is low in saturated fat and cholesterol

and moderate in total fat " , which is modified from the recommendation to

" choose a diet low in fat, saturated fat and

cholesterol " stated in the 1995 edition of the guidelines. But the revised guidelines

have inherited the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines. Also, in

the food guide pyramid, all fats and

oils are still lumped together on the top with no distinguishing of different types of fat.

The revised 2000 American Heart Association (AHA)

dietary guidelines have gone a step further to eliminate the upper limit of 30% of

calories from fat as a major dietary recommendation

to prevent cardiovascular disease. Moreover, the

AHA major guidelines recommend the public to substitute unsaturated fatty acids

from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have

substantial potential in further reducing rates

of CHD in the U.S. However, due to the campaign against total fat over the years,

the belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to

communicate nutritional messages about the health effects of different types of fat

to the public and to translate current dietary

recommendations into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus nature of the belief that

saturated fats cause heart disease’ - my impression is that not only is

lowering saturated fat beneficial for prevention but also lowering total fat in

the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From:

Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18,

2009 4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a free copy of this study

which shows the bogus nature of the belief that saturated fats cause heart

disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

Chestnut’s slogan is “eat well, move

well, think well”, which matches what you are saying. What is neat is that as

chiropractors, when we adjust we influence the “think well” part via

stimulation of the nervous system at many points, including the limbic system.

Seitz, DC

From:

[mailto: ] On Behalf Of Sears

Sent: Friday, February 20, 2009

6:32 AM

Seitz

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Well

said, ; certainly the quality of foods and levels of exercise are primary

health concerns. I use the " high blood pressure pushes fats into the

arteries " as a way of keeping patients focused on the larger picture:

stress on the CV system is responsible for half of the deaths in America each

year, and 60-90% of all office visits to doctors. Watching diet and

exercising are well known and roundly discussed, but stress management with

proven protocols less so. How we think about things is as important as

how we eat and move, as you know. It's not an either/or decision.

" It's the high blood pressure that pushes the fats into the

arteries, " has been an insightful statement that I've seen convince

patients that stress management training is worth the effort for them.

Cheers,

Sears, DC

NW PDX

On Feb 19, 2009, at 2:01 PM, Seitz wrote:

I agree that hypertension is an important and true risk factor in CAD, and that

lowering HTN via Yoga is a great treatment approach without downside. However,

why is HTN present in the first place? It isn’t because of a deficiency in

Yoga, but close. I believe it is a result of living un-naturally, i.e. lack of

genotype specific needs with regards to diet and exercise. I also don’t

think the “fats are being pushed into the arteries” but are more likely

deposited as part of the scarring process in response to the chronic HTN, and

the co-existent presence of the chronic inflammatory state.

My opinions.

Seitz, DC

From:

[mailto: ] On Behalf Of Sears

Sent: Thursday, February 19, 2009

1:33 PM

Seitz

Cc:

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

The problem is not so much with blood fats as

with hypertension which pushes the fats into the arteries. Addressing

hypertension is the primary concern. Here's one of 73 citations on PubMed

re yoga and hypertension.

A review of yoga programs for four leading risk factors of

chronic diseases.

" A systematic search yielded 32

articles published between 1980 and April 2007. The studies found that yoga

interventions are generally effective in reducing body weight, blood pressure,

glucose level and high cholesterol, but only a few studies examined long-term

adherence.

http://www.ncbi.nlm.nih.gov/pubmed/18227916?ordinalpos=4 & itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum

Sears, DC

NW PDX

On Feb 19, 2009, at 12:40 PM, Seitz wrote:

From:

Seitz [mailto:briantualityphysicians]

Sent: Thursday, February 19, 2009

12:31 PM

'Sharron Fuchs'

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharon-

I don’t worry about total fat at all (or

cholesterol), but I am very concerned about quality of fat. I too

take 4g of fish oil, but try to avoid n-6 oils from corn, safflower.

Borage can be good, depending on how the individual uses it (how it is utilized

metabolically). I also use olive oil almost exclusively for cooking as

long (as it doesn’t smoke). I have a problem with Canola oil, is it

good? Is it safe? I’m not convinced either way, but I’m very

suspicious. A big problem with saturated animal fats is what might be

lurking in them, i.e. what was fed to the animal? Truly wild meat or

range fed is important! (It also has more n-3 FA than grain fed). Instead

of worrying about fats, I think we really need to worry about carbs, more

specifically processed carbs. Eating real food, not frankenfood is the

real answer, but this is EXTREMELY challenging with kids in the house, “come on

dad, let’s get a pizza” begs my 17 year old son J

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

12:04 PM

Subject: FW: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

‘But the revised guidelines have inherited the

recommendation of no

more than 30% of calories from fat from previous editions of the guidelines’

This conclusion is poorly written but I think

the final lines of the conclusion support the quote above. I get your point and

confusion. For me, I have decided to reduce saturated fat – I love a good steak

fat and all – add more olive oil – and now take 4 grams of fish oil and 4 grams

of borage oil ( n-3 from fish and n-6 from borage I hope) exercise , try to reduce

stress (ha! ) and see what happens. –s-

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

11:50 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Sharron-

You are right… and wrong with regards to

this article. I spouted off when I shouldn’t have! But I disagree

with your statement “…but also lowering total fat in the diet.”

From the conclusion you sent:

Consistent with the metabolic studies, epidemiologic studies strongly support the idea

that types of fat are more important than

total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption.

Yet consider these conflicting

conclusions from the article referenced:

Conclusions: In

postmenopausal women with relatively low total fat intake, a greater saturated

fat intake is associated with less progression of coronary atherosclerosis,

whereas carbohydrate intake is associated with a greater progression. Am

J Clin Nutr 2004;80:

1175–84.

And many studies implicating saturated fats

combine saturated fats with trans-fats so the results are skewed. This is

where tropical oils developed their bad rep. And if total fat is the

issue, and saturated fats are bad, why did the Inuit not all die from

CAD? Their traditional diet was almost 0% carb, mostly fat with animal

protein.

Seitz, DC

From:

[mailto: ] On Behalf Of Sharron Fuchs

Sent: Thursday, February 19, 2009

11:14 AM

Subject: RE: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

Conclusions

<image001.gif>TOP

<image001.gif>ABSTRACT

<image001.gif>INTRODUCTION

<image001.gif>MAJOR TYPES OF DIETARY...

<image001.gif>NUT CONSUMPTION AND RISK...

<image001.gif>INTERVENTION TRIALS OF DIETARY...

<image001.gif>FISH AND MARINE N-3...

<image001.gif>ALPHA-LINOLENIC ACID (ALA)

<image001.gif>THE BALANCE BETWEEN N-3...

<image001.gif>DIETARY CHOLESTERAL AND EGGS

<image002.gif>CONCLUSIONS

<image003.gif>REFERENCES

Compelling evidence

indicates the greater importance of types of

fat than total amount of fat with respect to risk of CHD, although the optimal

mixture of different fatty acids remains unsettled.

The seminal metabolic studies conducted by Keys [25] and

Hegested [26] have long established that the

type of fat but not

total amount of fat predicts serum cholesterol levels. Consistent with the

metabolic studies, epidemiologic studies strongly

support the idea that types of fat are more important than total amount of fat in

determining the risk of CHD. Controlled clinical

trials have also shown that replacing saturated fat with polyunsaturated fat is

more effective in lowering serum cholesterol

and reducing risk of CHD than simply reducing total fat consumption. Moreover,

secondary prevention trials havedemonstrated that adding n-3 fatty acids from

fish or plant sources

to the diet without altering total amount of fat substantially reduces coronary and total

mortality among post-MI patients.

A

major purported benefit of a low-fat diet is weight loss. But long-term clinical

trials have not provided convincing evidence that

reducing dietary fat can lead to substantial weight loss [141]. On the contrary, there is some evidence

that a diet containing a

high amount of refined carbohydrates may increase hunger and promote overeating, which

can lead to weight gain and obesity [142]. It is now generally agreed that total energy

intake, whether from

fat or carbohydrate, relative to energy expenditure, is a more important

determinant of body weight than dietary fat per

se.

It

has been increasingly recognized that the widely promoted low-fat concept is too

simplistic and not compatible with available scientific

data. In this context, the recently revised national dietary guidelines [123,143] have de-emphasized the role of total fat in the prevention

of CHD and other chronic diseases. In

particular, the 2000 Dietary Guidelines for Americans recommend the public to " choose

a diet that is low in saturated fat and cholesterol

and moderate in total fat " , which is modified from the recommendation to

" choose a diet low in fat, saturated fat and

cholesterol " stated in the 1995 edition of the guidelines. But the revised guidelines

have inherited the recommendation of

no more than 30% of calories from fat from previous editions of the guidelines. Also, in

the food guide pyramid, all fats and

oils are still lumped together on the top with no distinguishing of different types of fat.

The revised 2000 American Heart Association (AHA)

dietary guidelines have gone a step further to eliminate the upper limit of 30% of

calories from fat as a major dietary recommendation

to prevent cardiovascular disease. Moreover, the

AHA major guidelines recommend the public to substitute unsaturated fatty acids

from vegetable oils, fish, nuts andlegumes for saturated and trans fatty acids. These guidelines, if followed, can have

substantial potential in further reducing rates

of CHD in the U.S. However, due to the campaign against total fat over the years,

the belief that " fat is bad " has been strong and widespread.

Thus, great educational efforts are needed to

communicate nutritional messages about the health effects of different types of fat

to the public and to translate current dietary

recommendations into dietary practice as well.

Received

November 2, 2000. Accepted November 22, 2000.

I don’t believe the study ‘shows the bogus nature of the belief that

saturated fats cause heart disease’ - my impression is that not only is

lowering saturated fat beneficial for prevention but also lowering total fat in

the diet.

s. fuchs dc

From:

[mailto: ] On Behalf Of Seitz

Sent: Thursday, February 19, 2009

9:00 AM

Subject: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

From:

Seitz [mailto:briantualityphysicians]

Sent: Wednesday, February 18,

2009 4:23 PM

' '

Subject: Types of dietary fat and

risk of coronary heart disease: a critical review.

Go here for a free copy of this study

which shows the bogus nature of the belief that saturated fats cause heart

disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

I must confess I have “smoked the

oil” but I never inhaled!

Seitz, DC

From:

[mailto: ] On Behalf Of Christian Mathisen

Sent: Friday, February 20, 2009

8:04 AM

;

Seitz

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

I, too, use olive oil, but I swear I've never smoked

it!

Christian Mathisen, DC

3654 S Pacific

Hwy

Medford, OR

97501

cmathdcjeffnet (DOT) org

Types of dietary fat and

risk of coronary heart disease: a critical review.

Go

here for a free copy of this study which shows the bogus nature of the belief

that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

I must confess I have “smoked the

oil” but I never inhaled!

Seitz, DC

From:

[mailto: ] On Behalf Of Christian Mathisen

Sent: Friday, February 20, 2009

8:04 AM

;

Seitz

Subject: Re: FW:

Types of dietary fat and risk of coronary heart disease: a critical review.

I, too, use olive oil, but I swear I've never smoked

it!

Christian Mathisen, DC

3654 S Pacific

Hwy

Medford, OR

97501

cmathdcjeffnet (DOT) org

Types of dietary fat and

risk of coronary heart disease: a critical review.

Go

here for a free copy of this study which shows the bogus nature of the belief

that saturated fats cause heart disease: http://www.ncbi.nlm.nih.gov/pubmed/11293467

Seitz, DC

[Guest guest]

Thanks for your response.  I'm sure I'll enjoy Chestnut's work (which I hear so much about), but my exposure to him so far is in the comments made by others."Wellness," it seems to me, calls us to be teachers of personal responsibility of the part of patients.  The adjustment will always be a powerful and necessary protocol, but unlocking functional innate intelligence by active interventions must also be a part of our evolving profession.  Primary care health responsibilities are opening to us.  If we can teach and measure basic health education from a conservative neurological POV, we can raise the health levels of all Americans, reduce incidence of chronic pain and disease, and lower costs by low tech means.  Wellness has to be more than patients just being self-responsible enough to come in and get adjusted regularly.We can influence how we think all of the time by stimulating the hypothalamus with our breathing.  Allow me to explain.  (Skip to the end if you already know this stuff...)“Our hypothalamus is centered at the base of the brain, below the thalamus.  Here, it is strategically placed to integrate our primitive instinctual drives.  The words we attach to them include sexual longing, hunger, thirst, fear, anger and aggression.  It can participate in these drives, because it links the limbic system, brain stem, and forebrain areas with many vital endocrine functions of that master gland, just below it, the pituitary.  In the process, it governs our internal environment – its water and salt balance, temperature, cycles, and hormones.”  H. Austin, MD, “Zen and the Brain,” MIT Press, 2001, p. 189. Austin reports that when a monkey has an apple put in front of it’s face, the lateral regions of the hypothalamus fire in about the same proportion as seen when the monkey is highly aroused in general. Global responses in the body from this instinctual level are either positive (“rewarding” properties) or negative (“unpleasant” properties).  Initially, the brain (cortex) perceives a threat and with the amygdala orders the hypothalamus to stimulate the pituitary and beyond to the adrenals (H-P-A cascade) to either prepare for fighting or repairing.  Finally, we summarize these responses as either sympathetic or parasympathetic responses, from a neurological POV.  The hypothalamus connects the brain and the body psychoneuroimmunologically.  Thoughts trigger responses by the hypothalamus and pituitary, as do physical actions such as sound vibrations.  Herbert Benson’s work shows that calming thoughts enhance effective medicine effects by 30% and ineffective ones can be made effective by the placebo effect.  Negative thoughts about medication can make them less beneficial.  Studying health levels of religious groups shows that their (generally) optimistic, secure station in life yields overall healthier lives than non-religious people. Sound vibrations, such as singing, chanting, repeating a mantra, or even the passage of the breath can also have a calming effect on the hypothalamus and lead to therapeutic effects.  Since Pythagoris said, “A stone is frozen music,” research has shown us the powerful effects of vibratory sound on human health:1. lowered heart rate2. lowered blood pressure3. reduction of stress hormones4. improved output of melatonin5. increased lymphatic circulation6. enhanced release of endorphins7. increased immune system function8. increased production of interleukin-1         (Dharma Sing Khalsa, MD, “Meditation as Medicine,” Fireside Pub., New York, 2001, p. 114) So, to the point: if one places the tongue on the ridge above the upper teeth, then the nasal breath can be made to pass over the upper palate in such a way as to vibrate the hypothalamus directly above it.  Practicing this vibratory stimulation by breath ( a slight snoring) has a strongly calming effect on the H-P-A cascade of hormones, leading to parasympatonia.  While thoughts, even calming are difficult to hold over time, breath stimulation of the H-P-A can be calmly sustained over time, and practiced moment to moment as needed privately.  Give it a go and see how you feel. Sears, DCNW PDXOn Feb 20, 2009, at 8:20 AM, Seitz wrote: Chestnut’s slogan is “eat well, move well, think well”, which matches what you are saying.  What is neat is that as chiropractors, when we adjust we influence the “think well” part via stimulation of the nervous system at many points, including the limbic system.   Seitz, DC

[Guest guest]

Thanks for your response.  I'm sure I'll enjoy Chestnut's work (which I hear so much about), but my exposure to him so far is in the comments made by others."Wellness," it seems to me, calls us to be teachers of personal responsibility of the part of patients.  The adjustment will always be a powerful and necessary protocol, but unlocking functional innate intelligence by active interventions must also be a part of our evolving profession.  Primary care health responsibilities are opening to us.  If we can teach and measure basic health education from a conservative neurological POV, we can raise the health levels of all Americans, reduce incidence of chronic pain and disease, and lower costs by low tech means.  Wellness has to be more than patients just being self-responsible enough to come in and get adjusted regularly.We can influence how we think all of the time by stimulating the hypothalamus with our breathing.  Allow me to explain.  (Skip to the end if you already know this stuff...)“Our hypothalamus is centered at the base of the brain, below the thalamus.  Here, it is strategically placed to integrate our primitive instinctual drives.  The words we attach to them include sexual longing, hunger, thirst, fear, anger and aggression.  It can participate in these drives, because it links the limbic system, brain stem, and forebrain areas with many vital endocrine functions of that master gland, just below it, the pituitary.  In the process, it governs our internal environment – its water and salt balance, temperature, cycles, and hormones.”  H. Austin, MD, “Zen and the Brain,” MIT Press, 2001, p. 189. Austin reports that when a monkey has an apple put in front of it’s face, the lateral regions of the hypothalamus fire in about the same proportion as seen when the monkey is highly aroused in general. Global responses in the body from this instinctual level are either positive (“rewarding” properties) or negative (“unpleasant” properties).  Initially, the brain (cortex) perceives a threat and with the amygdala orders the hypothalamus to stimulate the pituitary and beyond to the adrenals (H-P-A cascade) to either prepare for fighting or repairing.  Finally, we summarize these responses as either sympathetic or parasympathetic responses, from a neurological POV.  The hypothalamus connects the brain and the body psychoneuroimmunologically.  Thoughts trigger responses by the hypothalamus and pituitary, as do physical actions such as sound vibrations.  Herbert Benson’s work shows that calming thoughts enhance effective medicine effects by 30% and ineffective ones can be made effective by the placebo effect.  Negative thoughts about medication can make them less beneficial.  Studying health levels of religious groups shows that their (generally) optimistic, secure station in life yields overall healthier lives than non-religious people. Sound vibrations, such as singing, chanting, repeating a mantra, or even the passage of the breath can also have a calming effect on the hypothalamus and lead to therapeutic effects.  Since Pythagoris said, “A stone is frozen music,” research has shown us the powerful effects of vibratory sound on human health:1. lowered heart rate2. lowered blood pressure3. reduction of stress hormones4. improved output of melatonin5. increased lymphatic circulation6. enhanced release of endorphins7. increased immune system function8. increased production of interleukin-1         (Dharma Sing Khalsa, MD, “Meditation as Medicine,” Fireside Pub., New York, 2001, p. 114) So, to the point: if one places the tongue on the ridge above the upper teeth, then the nasal breath can be made to pass over the upper palate in such a way as to vibrate the hypothalamus directly above it.  Practicing this vibratory stimulation by breath ( a slight snoring) has a strongly calming effect on the H-P-A cascade of hormones, leading to parasympatonia.  While thoughts, even calming are difficult to hold over time, breath stimulation of the H-P-A can be calmly sustained over time, and practiced moment to moment as needed privately.  Give it a go and see how you feel. Sears, DCNW PDXOn Feb 20, 2009, at 8:20 AM, Seitz wrote: Chestnut’s slogan is “eat well, move well, think well”, which matches what you are saying.  What is neat is that as chiropractors, when we adjust we influence the “think well” part via stimulation of the nervous system at many points, including the limbic system.   Seitz, DC