Re: Fat Soluable Vitamins & Essential Fatty Acids

[Guest guest]

Dear Zack,

I like that one " " I'm taking so many vitamins that every time I

sneeze I cure 5 people! " LOL! I needed a good laugh. Ha Ha!

About your oil soluble vitamins what kind do you take? Are they from

a natural source? The synthetic forms are not good to take. Cod

liver oil that I have from Garden of Life has A, D & E in one product.

I took ascorbic acids crystals too when I had candida. Then I ran

across information about vitamin C that vitamin C is not just

ascorbic acid: check out this article WHOLE FOOD VITAMINS: ASCORBIC

ACID IS NOT VITAMIN C by Tim O'Shea at:

http://www.thedoctorwithin.com/ and see what you think of it.

The best,

Bee

> Hi Bee,

>

> Thanks for that info!

>

> I have seen several supplements recommended to strengthen the

immune system

> while working on ridding the body of candida. The recommendations

I've seen

> are for digestive enzymes including pancreatin, vitamin C (at least

4000 mg

> per day), selenium (I've been taking 100 mcg a day), vitamin E

(I've been

> taking 400 IU twice a day), vitamin A (I've been taking 20,000 IU a

day

> which also includes 800 IU vitamin D), and 2 teaspoons of extra

virgin olive

> oil three times a day.

>

> My preference for vitamin C is the pure vitamin C crystals

dissolved in 1/4

> to 1/2 a glass of water. I don't mind the sour taste and I think

it goes

> into the system much faster in that form.

>

> Pau d'arco tea is evidently helpful in getting rid of many

conditions

> besides candida, according to the flyer included by the company

I've been

> buying it from (http://www.princetea.com). I've noticed some

beneficial

> effects from it.

>

> I remember the old joke " I'm taking so many vitamins that every

time I

> sneeze I cure 5 people! " (Actually it's not that bad.) :-)

>

> Zack

>

>

> > Dear Group,

> >

> > Here's another excerpt from my " How to Successfully Overcome

Candida "

> > article:

> >

[Guest guest]

Hi Bee,

Thanks for that info!

I have seen several supplements recommended to strengthen the immune system

while working on ridding the body of candida. The recommendations I've seen

are for digestive enzymes including pancreatin, vitamin C (at least 4000 mg

per day), selenium (I've been taking 100 mcg a day), vitamin E (I've been

taking 400 IU twice a day), vitamin A (I've been taking 20,000 IU a day

which also includes 800 IU vitamin D), and 2 teaspoons of extra virgin olive

oil three times a day.

My preference for vitamin C is the pure vitamin C crystals dissolved in 1/4

to 1/2 a glass of water. I don't mind the sour taste and I think it goes

into the system much faster in that form.

Pau d'arco tea is evidently helpful in getting rid of many conditions

besides candida, according to the flyer included by the company I've been

buying it from (http://www.princetea.com). I've noticed some beneficial

effects from it.

I remember the old joke " I'm taking so many vitamins that every time I

sneeze I cure 5 people! " (Actually it's not that bad.) :-)

Zack

> Dear Group,

>

> Here's another excerpt from my " How to Successfully Overcome Candida "

> article:

>

[Guest guest]

Bee, your knowledge on the subject of nutrition and digestion simply

astounds me, as i hope it would with the group, we are so very fortunate to

have you as an frient and nutritional helper. Thank you, thank you from the

bottom of our hearts.

Besy in Health

Steve

>From: " Bee " <beewilder@...>

>Reply-

>

>Subject: [ ] Fat Soluable Vitamins & Essential Fatty Acids

>Date: Sun, 30 May 2004 16:02:25 -0000

>

>Dear Group,

>

>Here's another excerpt from my " How to Successfully Overcome Candida "

>article:

>

>Fat-soluble vitamins - The fat-soluble vitamins include true vitamin

>A or retinol, vitamin D, vitamin K and vitamin E as well as all their

>naturally occurring cofactors. All of these fat-soluble vitamins are

>essential to health and a healthy immune system.

>

>Vitamin A is all-important in our diets since it enables the body to

>use proteins and minerals, ensures proper vision, acts as an

>antioxidant, enhances the immune system, enables reproduction, and

>fights infections. It is also important for the formation of bones

>and teeth and aids in fat storage. Protein cannot be utilized by the

>body without Vitamin A.

>

>Beta carotene found in plants is not a true Vitamin A since it

>requires conversion from carotene to vitamin A in the intestines.

>This can only take place in the presence of bile salts (created in

>the liver and stored in the gall bladder). Bile salts are created out

>of good fats, which must be eaten with the carotenes to stimulate

>bile secretion.

>

>Vitamin D is required for calcium and phosphorus absorption and

>utilization. It is necessary for growth, for healthy bones and

>teeth, for proper development of the brain and nervous systems, and

>for normal sexual development. Vitamin D normalizes blood sugar when

>there is adequate calcium in the diet.

>

>Vitamin E is a very effective antioxidant that can be depleted by a

>low-fat diet. Vitamin E improves circulation, promotes normal

>clotting and healing, repairs tissue and reduces blood pressure.

>

>Vitamin K is needed for blood clotting and plays an important role in

>bone formation. It also converts glucose into glycogen for storage

>in the liver. Note: Vitamin K is made in the large colon providing

>digestion is up to par.

>

>The best sources of these important fat-soluble vitamins are animal

>meats and their by-products, i.e. full-fat raw dairy products, cod

>liver oil, lard from pigs exposed to sunlight, liver, wild salmon,

>butter, and eggs from free-range properly fed chickens.

>

>Avoid all newfangled fats and oils (trans fats) - Candida sufferers

>cannot afford to jeopardize their health by consuming toxic oils and

>fats and must avoid all of the newfangled hydrogenated fats and

>polyunsaturated oils and trans fats. These newfangled fats and oils

>are not only toxic and increase the body's need for vitamin E and

>other antioxidants, but also depress the immune system. All trans

>fats, found in margarine and shortenings used in most commercial

>baked goods and most processed foods, should always be avoided even

>by healthy people.

>

>The hydrogenation process employs: 1) High heat, 2) A metal catalyst

>such as nickel, zinc, copper, or other reactive metals and 3)

>Hydrogen gas. This is a volatile combination designed to extract and

>process oils, but it results in an extremely toxic product that the

>body reacts to like plastic.

>

>Even when refrigerated these fats and oils stay liquid and go rancid

>very easily. They should never be heated or used in cooking, except

>for extra virgin olive oil, which must be handled with care. The

>most common newfangled trans fats on the market to avoid are derived

>from plants such as canola (from rape seed), soy, safflower,

>sunflower, corn, and flaxseed.

>

>These plants have evolved a variety of toxins designed to protect

>themselves from " predators, " such as grazing animals and their seeds

>contain a variety of toxins that seem to be specific for mammalian

>enzymes. The seed oils themselves block digestive enzymes that break

>down protein in the stomach. These enzymes are necessary for

>digestion, production of thyroid hormones, clot removal, immunity and

>general adaptability of cells. Therefore using such plants to

>produce oils and fats is unnatural.

>

>The right kind of fat is saturated fat, in spite of what we've been

>led to believe. It plays many important roles in body chemistry.

>But saturated fats have been given a bad name by the oil and food

>manufacturing industry with the sole purpose of selling their

>products. This is also true for drug companies who perpetuate the

>cholesterol myth and low-fat diets in order to sell drugs.

>

>The truth is, natural fats and oils have components found only in

>them, which are health-promoting, and the newfangled trans fats are

>now known to be disease-causing. These health-giving saturated fats

>are stable and do not become rancid easily and they do not draw upon

>the body's reserves of antioxidants nor do they initiate cancer or

>irritate the artery walls.

>

>Healthy saturated fats are an important part of any healthy meal. It

>draws nutrients out of foods and slows digestion so that natural

>enzymes and the assimilation process can take place. Healthy

>saturated fats include butter, tallow, lard, and fish, palm and

>coconut oils.

>

>Butter - Butter from raw milk produced by certified organic grass-fed

>cows is a tasty, important saturated fat in the diet. Butter added

>to vegetables and meats, ensures proper assimilation of the minerals

>and water-soluble vitamins in foods.

>

>Many trace minerals are also contained in butterfat, including

>manganese, zinc, chromium, and iodine, as well as Vitamin D and many

>other nutrients. In areas far from the sea, iodine in butter

>protects against goiter (enlarged thyroid). Butter is also extremely

>rich in selenium, a trace mineral with antioxidant properties.

>

>Coconut Oil - Coconut oil is another healthy saturated fat that

>contains many beneficial properties and helps prevent bacterial,

>viral, and fungal (including yeast) infections. It also kills off

>yeast overgrowth. It supports immune system function, supplies

>important nutrients necessary for good health and improves digestion

>and nutrient absorption.

>

>The fat in coconut oil is easily digested and absorbed, unlike the

>newfangled trans fats that act like plastic in the body. It puts

>little strain on the digestive system and provides a quick source of

>energy necessary to promote healing.

>

>Coconut oil is absorbed directly from the intestines into the portal

>vein and sent straight to the liver, whereas other fats require

>pancreatic enzymes to break them into smaller units.

>

>Look for unrefined coconut oil, since most commercial coconut oils

>are refined, bleached, and deodorized. It is highly resistant to

>spoilage and has a long shelf life (up to two (2) years at room

>temperature). Coconut oil has a high burning point and is a perfect

>oil for cooking. Coconut oil can be taken by the tablespoonfuls with

>meals to aid digestion. A good therapeutic dose is 1 to 2

>tablespoons with fat containing meals.

>

>Fish oils - Fish, unlike mammals, birds and reptiles, do not respond

>to sunlight and rely on vitamin D found in phytoplankton and other

>fish. They must feed on phytoplankton and other fish in order to

>obtain and store significant vitamin D in their fat, flesh, skin, and

>organs.

>

>Unfortunately, eating most fresh fish, whether from the ocean, lakes

>and streams, or farm-raised, is no longer recommended because of

>their dangerously high mercury levels. Unless reliable sources can

>be found it is strongly recommended to avoid eating all fish since

>their high levels of mercury dramatically compromises health.

>

>The only safe sources of fish are those that have been tested and

>shown not to contain detectable levels of mercury and other toxins.

>Since fish are the best source of Vitamin D, and essential fatty

>acids are so essential to health, they must be obtained without

>eating fish.

>

>The best sources are cod liver oil and halibut liver oil. Look for

>oils that are free of chemical modification and processing, purified

>to the highest standards, routinely tested and free from detectable

>levels of mercury, cadmium, lead, PCBs and other contaminants.

>

>A good therapeutic daily dose of cod liver oil and/or plain fish oil

>liquid is one teaspoon for every 50 pounds of body weight per day.

>If you weigh 150 pounds that would be three teaspoons per day.

>

>Essential Fatty Acids - There are also two types of essential fatty

>acids that must be obtained from the diet and these are omega-3s and

>omega-6s. They are called essential because we have to get them from

>food because our bodies can't manufacture them from other fats. Most

>people's diets contain an excessive amount of omega 6 fats, therefore

>it is important to ensure the diet contains more omega 3 rich foods

>to offset this imbalance.

>

>Good sources of omega-3s are animal meats and eggs. But there is an

>important difference in the ratio of omega-6s to 3s according to how

>the animals are fed and raised. For example, grain-fed beef can have

>ratios that exceed 20:1, but grass-fed beef is down around 3:1.

>Similar ratios are found in all grain-fed versus grass-fed livestock

>products. Grass-fed livestock are rich in all the fats that are

>health-enhancing and provide the body with goods fats for the

>production of cholesterol. Similarly free-range chickens produce

>eggs with an omega 6:3 ratio of 1.5 to one, whereas the " supermarket

>egg " has a ratio of 20 to one.

>

>Grass-fed meats are a good source of omega-3s and 6s, however the

>best type of omega-3 fats are found in fish. That is because the

>omega-3 in fish is high in two fatty acids crucial to human health,

>DHA and EPA. These two fatty acids are essential in preventing heart

>disease, cancer, and many other diseases. Because of the high

>mercury content of fresh fish the best way to obtain these important

>fatty acids is to take fish oils in their purest form as mentioned

>above.

>

>The best to all of you,

>Bee

>

>

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[Guest guest]

Aw shucks, thanks Steve.

I read a lot and research a lot, but I'm always learning. And I hope

to provide the best information I can so others can achieve good

health like I have.

Cheers,

Bee

> Bee, your knowledge on the subject of nutrition and digestion

simply

> astounds me, as i hope it would with the group, we are so very

fortunate to

> have you as an frient and nutritional helper. Thank you, thank you

from the

> bottom of our hearts.

>

> Besy in Health

> Steve