Non-stick cookware – Are they safe to use?

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 Dr. Mercola

Non-stick cookware – are they safe to use?

According to ‘The Intercept’:

“Concerns about the safety of Teflon, C8, and other long-chain perfluorinated chemicals first came to wide public attention more than a decade ago, but the story of DuPont’s long involvement with C8 has never been fully told…

[A] long trail of documents has emerged that casts new light on C8, DuPont, and the fitful attempts of the Environmental Protection Agency to deal with a threat to public health.

This story is based on many of those documents, which until they were entered into evidence for these trials had been hidden away in DuPont’s files.

Among them are write-ups of experiments on rats, dogs, and rabbits showing that C8 was associated with a wide range of health problems that sometimes killed the lab animals.”

Perfluorooctanoic acid (PFOA, also known as C8), was an essential ingredient in DuPont’s non-stick cookware for decades.

The chemical is also used in hundreds of other non-stick and stain-resistant products, from microwave popcorn bags and fast-food wrappers to waterproof clothing and soil-repellant carpet and furniture treatments.

It’s also found in flame retardant chemicals, and hence items treated with flame retardants, which run the gamut from children’s items to furniture and electronics.

PFOA is a fluorinated chemical — it’s the fluorine atoms that provide that hallmark slipperiness.

According to the Agency for Toxic Substances & Disease Registry (ATSDR):

“Once in your body, perfluoroalkyls tend to remain unchanged for long periods of time. The most commonly used perfluoroalkyls (PFOA and PFOS) stay in the body for many years. It takes approximately four years for the level in the body to go down by half, even if no more is taken in.”

While there’s a dizzying array of chemical names in this group of chemicals, if an item is either non-stick, waterproof, or stain-resistant, it has some type of fluoride-impregnated coating that provides the slipperiness, and you can assume it can be problematic.

PFOA is now the subject of about 3,500 personal injury claims against DuPont, including 37 claims for wrongful death.

In 2005, a panel of three scientists was convened as part of a settlement to determine the chemical’s effects on people. After seven years of research, the results of which are detailed in more than three dozen peer-reviewed papers,5 the C8 Science Panel linked PFOA to:

  • Ulcerative colitis
  • High cholesterol
  • Pregnancy-induced hypertension
  • Thyroid disease
  • Testicular and kidney cancer

Its health effects were deemed to be widespread and occurred even at very low exposure levels. According to The Intercept, DuPont was aware of many of these risks, yet kept its knowledge secret — even from its own workers, who came into direct and prolonged contact with the chemical.

PFOA Pollution May Be Permanent

A man-made compound that didn’t exist a century ago, C8 is in the blood of 99.7 percent of Americans, according to a 2007 analysis of data from the Centers for Disease Control, as well as in newborn human babies, breast milk, and umbilical cord blood.

Although DuPont no longer uses C8, fully removing the chemical from all the bodies of water and bloodstreams it pollutes is now impossible. And, because it is so chemically stable — in fact, as far as scientists can determine, it never breaks down — C8 is expected to remain on the planet well after humans are gone from it.”

According to the article, if DuPont and the seven other chemical companies (including 3M) responsible for the global C8/PFOA pollution were actually forced to clean up their mess, the costs would be “astronomical.”

PFOA Dubbed the ‘Tobacco of the Chemical Industry’

Like tobacco, C8 litigation may forever change how people view these chemicals. In fact, PFOA is now being called the “tobacco of the chemical industry” because of the decades-long corporate cover-up of its health effects, the lawsuits pending, and how difficult it is to make companies accountable for producing disease-causing products, even after the evidence is clear.

Is it possible to exercise while fasting?

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Is it possible to exercise while fasting? This is a common question we hear all the time. People think that food gives them energy and therefore it will be difficult to fast and exercise at the same time. Some people with physically demanding jobs feel that they could not fast and work properly. What’s the truth?

Well, let’s think about this logically for a second. When you eat, insulin goes up telling your body to use some of that food energy immediately. The remainder is stored as sugar (glycogen in the liver). Once the glycogen stores are full, then the liver manufactures fat (DeNovo Lipogenesis). Dietary protein is broken down into component amino acids. Some is used to repair proteins but excess amino acids are turned to glucose. Dietary fat is absorbed directly by the intestines. It doesn’t undergo any further transformation and is stored as fat.

Insulin’s main action is to inhibit lipolysis. This means that it blocks fat burning. The incoming flood of glucose from food is sent to the rest of the body to be used as energy.Macro oxidation

So what happens during a fast? Well, it’s just the process in reverse. First, your body burns the stored sugar, then it burns the stored fat. In essence, during feeding you burn food energy. During fasting, you burn energy from your stored food (sugar and fat).

Note that the amount of energy that is used by and available to your body stays the same. The basal metabolic rate stays the same. This is the basic energy used for vital organs, breathing, heart function etc. Eating does not increase basal metabolism except for the small amount used to digest food itself (the thermic effect of food).

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If you exercise while fasting, the body will start by burning sugar. Glycogen is a molecule composed of many sugars all put together. When it comes time to use it for energy, the liver simply starts breaking all the chains to release the individual sugar molecules that can now be used for energy.

As mentioned before, short term storage of food energy (glycogen) is like a refrigerator. The food energy goes in and out easily, but there is limited storage. Long term storage (fat) is like a freezer. Food is harder to get to, but you can store much more of it. If you eat 3 times a day, it’s like you go shopping for food 3 times a day and any leftovers get stored in the fridge. If there is too much for the fridge, it goes into the freezer.

So what happens during fasting and exercise? Well, the body simply pulls energy out of the ‘fridge’. Since you have enough glycogen stored up to last over 24 hours on a regular day, you would need to do some serious exercise for a long time before you could exhaust those stores.

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Endurance athletes occasionally do hit this ‘wall‘, where glycogen stores run out. Perhaps there is no more indelible image of hitting the wall as the 1982 Ironman Triathlon where American competitor Julie Moss crawled to the finish line, unable to even stand. Athletes also term complete exhaustion of short term energy stores ‘bonking’. I know some of you may think ‘bonking’ refers to other activities done on all fours, but this is a nutritional blog!

So, how do you get around that? Glycogen stores are not enough to power you through the entire IronMan race. However, you know at the same time, that you are still carrying vast amounts of energy in the form of fat. All that energy is stored away and not accessible during exercise. But the only reason it cannot be used is because your body is not adapted to burn fat.

By following a very low carbohydrate diet, or ketogenic diet, you can train your body to burn fat. Similarly, by exercising in the fasted state, you can train your muscles to burn energy. Now, instead of relying on limited by easily accessible glycogen during competition, you are carrying around almost unlimited energy drawn directly from your fat stores.

Studies are starting to demonstrate the benefits of such training. For example, this study looked at muscle fibres both before and after training in the fasted state. This means that you fast for a certain period of time, usually around 24 hours and then do your endurance or other training. The combination of low insulin and high adrenalin levels created by the fasted state stimulates adipose tissue lipolysis (breakdown of fat) and peripheral fat oxidation (burning of fat for energy). Other studies had already shown that breakdown of intramyocellular lipids (IMCL – fat inside the muscle) is increased by training in the fasted state.Six weeks of training in the fasted state also induced a greater increase of fatty acid binding protein and uncoupling-protein-3 content in muscle.

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What does this mean in plain English? It means that our bodies have the wonderful ability to adapt to what’s available. When we fast, we deplete much of the stored sugar (glycogen). Our muscles then become much more efficient at using fat for energy. This happens because muscle ‘learns’ how to use the fat as energy by increasing the amount of proteins that metabolize that fat. In other words, our muscles learn to burn fat, not sugar.

Looking at muscle cells before and after exercise in the fasted state, you can see that there are more muscle bundles, but also that there is a deeper shade of red, indicating more available fat for energy.

Legendary exercise physiologist and physician Tim Noakes of Cape Town, South Africa has led the way in understanding the benefits of low carbohydrate diets for elite level athletes. Many national level teams (such as the Australian cricket team) are now applying these lessons to crush their competition. Legendary NBA players such as LeBron James, Kobe Bryant and Carmelo Anthony are turning to low carbohydrate, high fat diets to slim down and prolong their careers.

lebron

You can be damn certain that these elite level athletes would not be doing this Low Carb mumbo jumbo and training in the fasted state malarky if it had any detrimental effect on their athletic performance. Quite the contrary. Hall of Fame NBA player Steve Nash does not eat simple carbs at any cost. Drinking sugary Gatorade? Not bloody likely to help.

Another study looked at the effects of a 3.5 day fast on all different measures of athletic performance. They measured strength, anaerobic capacity and aerobic endurance. All of these measures did not decrease during the fasting period.

The body simply switches from burning sugar to burning fat. But, for endurance athletes, the increase in available energy is a significant advantage, since you can store infinitely more energy in the form of fat rather than sugar. If you are running ultra marathons, being able to utilize your almost unlimited fat energy instead of highly limited glycogen energy will mean that you won’t ‘bonk’ and might just win you that race.

During the period where you are adjusting to this change, you will likely notice a decrease in performance. This lasts approximately 2 weeks. As you deplete the body of sugar, your muscles need time to adapt to using fat for energy. Your energy, your muscle strength and overall capacity will go down, but they will recover. So, LCHF diets, ketogenic diets and training in the fasted state may all have benefits in training your muscles to burn fat, but they do require some time to adapt.

fuel

Consider an analogy. Imagine that our bodies are fuel tankers. We drive these large tankers around, but only have a limited amount of gas in the gas tank. After the gas tank runs out, we are stuck on the side of the road calling for help. But wait, you might say. That’s ironic. You are carrying an entire tank of gas, but ran out of gas. How is that so? Well, that gas is not accessible.

In the same manner, we carry around huge stores of energy as fat. But our muscles are trained to run on sugar, and run out of energy, so we need to continually refuel despite the large tank of fuel stored as fat.

So, what my best advice on physical exertion and fasting? Don’t worry about it. Do everything you normally do during fasting. If you normally exercise, or even if you don’t, you can still do it during fasting. Whether you fast for 24 hours or 24 days, you an still exercise. Your muscles may take up to 2 weeks to become fat adapted, though. During the first 2 weeks of fasting, you may need to take it a little easy, but you should quickly recover after that.

Jason Fung, MD.

How to Do Intermittent Fasting

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If you’ve been wondering how to do intermittent fasting, this is your go-to guide.

Intermittent fasting is possibly the least expensive and at the same time, the most powerful healing method available to us.

Every religion has an element of fasting—whether it’s the 30 days of Ramadan or the various one day Hindu fasts. Our ancestors definitely knew what they were doing.

Our ancestors ate whatever was freshly available.

But often they couldn’t find anything to eat, and their bodies adapted to be able to function without food for extended periods of time. Today, we still have this same biology – we haven’t evolved at all.

And, if anything, fasting from time to time is more “natural” and healthier than constantly eating 3-4 (or more) meals per day.

So let’s look at some of the questions people have about Intermittent Fasting.

1. What is Intermittent Fasting?

Intermittent fasting is a way of eating where you eat for a short period and then you don’t eat for a longer period. It’s not so much about what you eat but rather about when you eat.

When you don’t eat, you give your body time to spend more of its energy on internal healing and repair—which that cannot happen if it is constantly working on digestion.

2. Who should do it?

Intermittent fasting is for anyone who wants to optimise their health, to lose weight, to lose their belly fat, to improve immunity and to improve their clarity of thought.

It is relatively easy because you are not starving and nor are you changing your food preferences. At the same time it is completely safe.

3. What Are the Benefits of Intermittent Fasting ?
Longer Life Span:

Studies show that animals age slower and live longer when they consume fewer calories. This can be achieved by eating less each day, or by fasting on intermittent days. Eating less every day, on the other hand, is like starving and the body will kick in the starvation response, ie, it will conserve fat, making it very difficult to lose fat.

Balanced Hormones:

Fasting helps lower blood sugar and insulin levels, and leads to an increase in human growth hormone. These help in losing weight, maintaining muscle mass, and reducing the risk of insulin resistance, diabetes, and heart disease.

Faster Weight Loss:

Many studies have shown that both people burn more fat and lose weight with intermittent fasting.

4. Why is Intermittent Fasting Effective?

It helps reduce oxidative damage, inflammation and optimizes energy metabolism. This helps the body deal with stress better.

During fasting, the body breaks down and ‘eats’ damaged proteins and cellular debris, a process called autophagy. So this is like cleaning up the house – keeping the house clean and shiny.

5. How does Fat Burning happen?

Not providing the body with food for some time forces it to access its fat stores for energy, leading to fat loss.

6. What are the Types of Intermittent Fasting?
Alternate Day Intermittent Fasting:

You eat one day and then fast the next. It can be slightly difficult to sustain.

16/8 Daily Fasting:

You fast for 16 hours and eat for 8 hours. So for example you eat an early dinner at 7 pm and then you skip breakfast the next day and eat lunch at 1pm. And the you can eat for next 8 hours, ie until 9pm.

You can do this every day or twice a week, depending on your need, your health status and your willingness.

It doesn’t matter when you start your 8-hour eating period. You can start at 8am and stop at 4pm. Or you start at 2pm and stop at 10pm. Do whatever works for you.

24 hr fast

You fast once or even twice a week. Fasting on a predetermined day makes it easy to follow, as it does not require a decision each time. Having religious sanction makes it easier, as followed by Hindus on various days of the week.

Whichever type of intermittent fasting you choose, it works and also gives you flexibility with your diet.

You don’t need to be extremely strict with what you eat but don’t be lax either.

7. How to Start?

To start, you can simply delay your meal by an hour beyond the regular time. And increase daily till you reach the desired interval.

8. What Should I Eat After My Intermittent Fast?

Once the fasting period is over, simply go back to normal eating. No compensation, no reward and no binges.

You will find yourself spontaneously choosing to eat healthier foods during the eating windows.

9. How does Intermittent Fasting Affect My Blood Sugar?

Intermittent fasting is a great way to get your blood sugars under control. But if you are taking pharmaceutical drugs to control diabetes, you are at risk of developing hypoglycemia. You need to see a doctor trained in Intermittent fasting to guide you.

10. Can I Exercise When Intermittent Fasting?

Yes you can. Both during the fasting and during the Eating windows. In fact, high intensity exercise during the fasted state will accelerate fat loss. tre

11. Why Do I Get Hungry When Intermittent Fasting?

Well, you’re not eating any food so naturally you may feel hungry. But if you hear your stomach rumbling, that is just ‘housekeeping’ – or cleaning of the intestines.

Hunger pangs usually reduce after your first 2-3 fasts as your body adapts.

12. Can I Drink When Intermittent Fasting?

Yes you can drink water, bone broth or green tea. No calories.

13. Can a hypothyroid person choose intermittent fasting?

Yes they can.

Intermittent fasting helps the body stabilise blood sugars and hormones, as it mimics ancient eating patterns on which our biology is based.

And another benefit? You don’t have to prepare food so frequently! The kitchen can take a rest!

Stay Healthy.

6 Charts That Show How The War On Fat Was A Gigantic Mistake

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The war on fat is the biggest mistake in the history of nutrition.

As people have reduced their intake of animal fat and cholesterol, the incidence of many serious diseases has gone up. We are now in the midst of worldwide pandemics of obesity, metabolic syndrome and type II diabetes.

Studies conducted in the past few decades conclusively show that neither saturated fat nor dietary cholesterol cause harm in humans. Scientists are now beginning to realize that the entire low-fat dogma was based on flawed studies that have since been thoroughly debunked.

Here are six graphs that clearly show how incredibly damaging it has been to advise people to reduce their consumption of animal fat.
1. In Europe, the Countries that Eat the Most Saturated Fat Have the Lowest Risk of Heart Disease

saturated-fat-heart-disease-in-europe
Saturated fat heart disease in europe – Data from: Hoenselaar R. Further response from Hoenselaar. British Journal of Nutrition, 2012.

 

The reason for this is simple, actually … the truth is that saturated fat simply has NOTHING to do with cardiovascular disease. There is no paradox. It was a myth all along.

Thanks to Dr. Andreas Eenfeldt for the enhanced graph.
2. The Obesity Epidemic in the USA Started at Almost The Exact Same Time the Low-Fat Dietary Guidelines Were Published

low-fat-guidelines

Low fat guidelines – Kris Gunnars – Source: National Center for Health Statistics (US). Health, United States, 2008: With Special Feature on the Health of Young Adults. Hyattsville (MD): National Center for Health Statistics (US); 2009 Mar. Chartbook.

Although this graph doesn’t prove anything (correlation does not equal causation), this does make sense because people started giving up traditional foods like butter in place of processed “low-fat” foods high in sugar.

Since then, many massive studies have been conducted on the low-fat diet. These studies show clearly that the low-fat diet does not cause weight loss and has zero effect on cardiovascular disease in the long term.

Despite the poor results in the studies, this diet is still recommended by nutrition organizations all over the world.
3. Diets that Are High in Fat But Low in Carbohydrates Cause More Weight Loss than Diets that Are Low in Fat

weight-loss-graph-low-carb-vs-low-fat

weight loss graph low carb vs low fatKris GunnarsSource: Brehm BJ, et al. A randomized trial comparing a very low carbohydrate diet and a calorie-restricted low fat diet on body weight and cardiovascular risk factors in healthy women. The Journal of Clinical Endocrinology & Metabolism, 2003.

If animal fat was as bad as they say, then diets that contain a lot of it should be both fattening and harmful to your health. However, the studies do NOT back this up.

In the study above, women eating a low-carb, high-fat diet until fullness lost more than twice as much weight as women eating a calorie restricted low-fat diet.

The truth is, diets that are high in fat (but low in carbs) consistently lead to much better results than low-fat, high carb diets.

Not only do they cause more weight loss, but they also lead to big improvements in pretty much all the major risk factors for diseases like cardiovascular disease and diabetes.
4. The Diseases of Civilization Increased as Butter and Lard Were Replaced with Vegetable Oils and Trans Fats

fat-consumption-in-usa

fat consumption in usa – Kris Gunnars – Source: National Center for Health Statistics (US). Health, United States, 2008: With Special Feature on the Health of Young Adults. Hyattsville (MD): National Center for Health Statistics (US); 2009 Mar. Chartbook.

In the 20th century, several serious diseases became common in humans.

The heart disease epidemic started around 1930, the obesity epidemic started in 1980 and the diabetes epidemic started around 1990.

Even though these diseases were almost unheard of before, they have now become the biggest health problems in the world, killing millions of people per year.

It is clear from the graph above, that these diseases have skyrocketed as animal fats have been replaced with shortening, margarine and processed vegetable oils.
5. The Obesity Epidemic Started as People Reduced Their Intake of Red Meat and High-Fat Dairy Products

fatty-food-consumption-from-1980-1990

fatty food consumption from 1980 to 1990 – Kris GunnarsSource: Hu FB, et al. Trends in the Incidence of Coronary Heart Disease and Changes in Diet and Lifestyle in Women. The New England Journal of Medicine, 2000.

It amazes me that some people still blame traditional foods like meat and butter for the diseases of civilization. These foods have sustained humans in good health for a very long time and blaming new diseases on old foods just doesn’t make sense.

All the data shows that people actually reduced their consumption of these foods as these diseases went up.

The graph above, from the Nurses Health Study, shows that Americans were reducing their intake of red meat and full-fat dairy at the same time the obesity epidemic was starting.
6. In the Framingham Heart Study, Heart Disease Goes up as People Replace Heart-Healthy Butter with Toxic Margarine

butter-vs-margarine-stephan-guyenet-larger

butter vs margarine

Stephan Guyenet  Kris GunnarsSource: Gillman MW, et al. Margarine intake and subsequent coronary heart disease in men. Epidemiology, 1997. Photo source: Whole Health Source.

In the graph above, based on the Framingham Heart Study, you can see how heart disease risk goes up as people eat less butter and more margarine instead.

For some very strange reason, many health organizations are still recommending that we avoid heart-healthy butter and replace it with processed margarine.

It’s simple: eat the way grandpa and grandma used to. And you’ll enjoy the health quality they did.

From Kris Gunnars

You’re not sick because you’re fat. You’re fat because you’re sick

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Sarah Berry

Weight problems cannot be measured by numbers, according to David Ludwig.Weight problems cannot be measured by numbers, according to David Ludwig.

Overeating isn’t making you fat.

Rather, getting fat makes you overeat.

This is the word of Dr David Ludwig, an obesity expert and professor of nutrition at Harvard.

“It may sound radical, but there’s literally a century of science to support this point,” Ludwig tells The New York Times.

So what, if not overeating, is causing an obesity crisis of epidemic proportions?

There are two things to consider, says Ludwig, who examines the epidemic and foods that act as “fat fertilisers” in his new book, Always Hungry.

Firstly, what we are eating is a big problem.

“It’s the low-fat, very high carbohydrate diet that we’ve been eating for the last 40 years, which raises levels of the hormone insulin and programs fat cells to go into calorie storage overdrive,” he explains.

“I like to think of insulin as the ultimate fat cell fertiliser.”

The calories become so well stored in the fat cells that our bodies cannot access them to burn for energy. This means we always feel hungry, as our bodies cry out for fuel they can use and simply trying to eat less exacerbates the problem without addressing the real issue.

“When we cut back on calories, our body responds by increasing hunger and slowing metabolism,” Ludwig says.

“We think of obesity as a state of excess, but it’s really more akin to a state of starvation.”

He continues: “If the fat cells are storing too many calories, the brain doesn’t have access to enough to make sure that metabolism runs properly.

“So the brain makes us hungry in an attempt to solve that problem, and we overeat and feel better temporarily. But if the fat cells continue to take in too many calories, then we get stuck in this never-ending cycle of overeating and weight gain. The problem isn’t that there are too many calories in the fat cells, it’s that there’s too few in the bloodstream, and cutting back on calories can’t work.

“And that makes weight loss progressively more and more difficult on a standard low calorie diet.”

The second part of the problem is predetermined by genetics. 

In this sense, fat people and thin people aren’t all that different, but it explains why the same diet can have dramatically different outcomes.

We have a body weight ”set-point” Ludwig explains, which seems heavily based on the genes we were born with.

“We’ve been following the wrong advice for too long. Dieting doesn’t need to be this hard. The key to long-term weight loss isn’t counting calories; it’s eating in a way that lowers insulin levels, calms chronic inflammation and, by so doing, readjusts the body weight set-point to a lower level.”

This involves nourishing through nutrition instead of eating by numbers. And nutrition guidelines are finally starting to catch up with ever-evolving nutrition science.

This year, sugar took over from fat as public food enemy number one. In the States at least, where new dietary guidelines advise significantly cutting back on sugar – specifically limiting added sugars to 10 per cent of daily calories.

“The quickest way to lower insulin is to cut back on processed carbohydrates and to get the right balance of protein and fat in your diet,” he says. “A high fat diet is really the fastest way to shift metabolism. It lowers insulin, calms fat cells down and gets people out of the cycle of hunger, craving and overeating.”

It also gets them out of the cycle of calorie counting, reiterating that the battle of the bulge is much more than just a numbers game.

“Cutting back on calories won’t do it. That doesn’t change biology. To change biology, you have to change the kinds of foods you’re eating.”

Change the way we eat to Stay Healthy.