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Natural Wealth, Natural Health

Today’s article comes from Dr. Al Sears,
a real medical doctor who champions natural
healing modalities.

It’s a piece he wrote on the dangers of
lowfat milk.

Enjoy!

A direct link has now been established between
diabetes and low-fat milk.

Big Food and mainstream medicine have been
scaring Americans about whole milk for decades.

You see, the food industry — with the full backing of mainstream medicine — has spent hundreds of
millions of dollars to convince Americans that a
low-fat diet prevents obesity, heart disease and
diabetes.

Yet in the past 30 years, the rate of these chronic
diseases has skyrocketed.

Researchers at Tufts University recently combed
through 15 years of data for 3,333 adults
participating in the Nurses’ Health Study and Health
Professionals, and discovered that if you drink
whole milk, you have a 46% lower risk of developing
diabetes.

I’m not surprised. When fat is taken out of milk, all
that’s left are the milk sugars. And that turns milk
into a highly glycemic food, which spikes your
blood sugar and significantly raises your risk of diabetes.

I come from a family of farmers, and unpasteurized,
full-fat milk was a staple of my diet growing up.

We’d have it delivered to the house in glass bottles
and go through a gallon a week per person. When
I’d go to my grandma’s, she’d pour me a glass
straight from the bucket — straight from the cow.

When you remove the fat from natural products
like milk, you create something unnatural. You
create a food that no longer fits your body’s chemistry.

These low-fat, high-carb foods places stress on
the cells in your pancreas to produce the insulin
needed to process all these sugars.

And this surge in insulin causes you to build more
body fat.

And after years of this carbohydrate overload,
you eventually become insulin-resistant and,
ultimately, diabetic.

Fat and protein don’t have the same effect. They
don’t raise your blood sugar or trigger the release
of insulin. And your body doesn’t build up fat.

A recent Swedish study found that middle-aged
men who consumed high-fat milk, butter and
cream were much less likely to become obese,
compared with those who never or rarely ate
high-fat dairy.

This research confirms what I’ve been telling
my patients for decades — the so-called “heart
healthy” diets most doctors recommend actually
cause chronic disease… unlike the primal diet
of healthy fats and proteins of our ancestors.

What makes whole milk so healthy is not just
that it’s packed with vitamins A, D, B6, B12, E,
‘calcium, beta-carotene, protein, life-giving
enzymes and beneficial bacteria — it also has
the right balance of omega-3 and omega-6
fatty acids.

For thousands of years, people enjoyed the benefits
of raw milk, fresh from the source, without any
health problems. Right up until the 20th century,
many folks in this country kept their own cow for
milk — my grandparents included.

You see, both omega-3 and omega-6 fats are
essential to life. Your heart and brain depend on
‘them. But you have to get them in the right
balance. For most of human history, we ate
foods with omega-6s and omega-3s in the ratio
of about 2:1.

Our primal ancestors got their omega-6s from
seeds and nuts. They had abundant supplies
of omega-3s from pastured animals and
wild-caught fish. They got the perfect 2:1 ratio.

But a low-fat diet destroys that ratio. The natural
levels of omega-3s in your food drop off, while
omega-6 fats from modern industrial foods go through
the roof.

Today the typical ratio is about 20:1. In other
words, the average American eats 10 times as
much omega-6 as is healthy. The main sources of
these omega-6 fats are vegetable oils, processed
grains and grain-fed beef — fats your ancestors
wouldn’t even recognize.

This imbalance causes inflammation, which is at
the root of all chronic diseases today. A return
to a primal diet will help get your good fats back
into balance — and that includes drinking plenty
of organic whole milk, but only from grass-fed
cows.

It may not be as nutritious as raw, unpasteurized
milk, but it’s far better than its commercial
counterpart, which comes from grain-fed cows
pumped full of hormones and antibiotics.

For more healthy fats and protein, I also
recommend:
Humanely raised pastured chicken and turkey
Eggs from pastured poultry
Beef, pork, lamb and other meats from grass-fed animals
Wild-caught salmon, tuna and other fish
Walnuts and almonds are among the most nutritious with omega-3 fatty acids

Omega-3s also reduce inflammation caused by
insulin. They also improve your cells’ response
to insulin. The problem is that most people just
don’t eat enough of these wild foods.

Most doctors recommend fish oil capsules for omega-3s.
But just like our oceans and rivers, the world’s
fish oil supply has become contaminated with toxins.
I’ve worried about this problem for years.

And now I’ve found two pure forms of omega-3s.
One is krill oil from the crystal clear, frozen waters
of the Austral-Antarctic Circumpolar Ocean — possibly
the purest place on earth. The other is calamari oil
from the pure waters of the Southern Pacific.

I also use krill and calamari oils, because they’re
much more absorbable than other fish oils. Both of
these creatures store their oils in a phospholipid form
that can get into every cell in your body.

I recommend you get at least 1 gram of omega-3s
every day. But getting 3 grams is even better.

I’ve found it’s best to take your daily omega-3 dose
with a meal, preferably at dinner time. But it’s
advisable to avoid taking omega-3 at the same time
as other supplements or medicines, because it can slow
the absorption.

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