Thermographic Diagnostic Imaging
and
Health Through Awareness
June 2016 Newsletter
June is National Fruit and Vegetable Month 
Variety of organic food including vegetables fruit bread dairy and meat. Balanced diet.
Cholesterol is not the cause of heart disease but rather a potent antioxidant weapon against free radicals in the blood and a repair substance that helps heal arterial damage (although the arterial plaques contain very little cholesterol).
-Quote from the article "The Skinny on Fats" by the Weston A. Price Foundation

Starting in 1975, government recommendations, food advertisers, medical doctors and nutrition experts advocated a diet low in fat.  What this fad failed to address was the difference between low-quality fats contained in junk foods and naturally occurring high quality fats that can be beneficial to health.  Remember the low-fat craze that swept the nation in the early 90s?  Every cookie, cracker and cake variety came in a low-fat version.  Yet Americans continued to get fat.  We became a nation of consumers of low fat products, believing that eating fat made us fat.  The truth is that our bodies need fat, and knowing what kinds of fats to consume and what kinds to avoid is not complicated.  Your body needs fat to nourish your heart, brain, nerves, hormones and, in fact, every single cell.  Fat is also good for the health of your hair, skin, and nails too.

Your body's fat storage is not necessarily related to the fat you consume.  When eating the wrong kinds of fats, your body lacks the ability to create healthy cells, leading to nutritional deprivation.  You could be overweight and still undernourished, especially if you are eating chemicalized, artificial junk foods.  Many people on low-fat diets feel hungry all the time and are never satiated because they are not getting nutrient dense food.

Is anyone confused about the facts on fat?  When considering that new summer swimsuit, remember that we need healthy fats in our diet to maintain a healthy weight and optimal health.  Sounds a bit contradictory but I hope the following information will help clear things up a bit.

Then followed that beautiful season...Summer...
Filled was the air with a dreamy and magical light; and the landscape
Lay as if new created in all the freshness of childhood.
~Henry Wadsworth Longfellow

As I look longingly out of my office window at a rare sunny day I wonder if this will be the last one, I can't help but feel like I am missing out on something important. Summer, like life is fleeting and I want to make the most of both. 

Liesha 

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Core Principals of a Healthy Traditional Diet

In the 1930's, a Cleveland dentist named Weston A. Price, DDS, traveled to isolated parts of the world to study the dental health of people unaffected by Western civilization.  His studies revealed that dental caries and deformed dental arches, which resulted in crooked teeth, were the result of nutritional deficiencies and not genetically inherited as previously believed.

Dr. Price studied sequestered villages in Switzerland, Gaelic communities in the Outer Hebrides, indigenous peoples of North and South America, Melanesian and Polynesian South Sea Islanders, African tribes, Australian Aborigines, and the Maori people of New Zealand.  He found that beautiful straight teeth, freedom from decay, good physiques, and resistance to disease were typical of native groups who consumed traditional diets rich in essential nutrients.

The isolated people Dr. Price photographed - with their fine bodies, ease of reproduction, emotional stability and freedom from degenerative ills - stand in sharp contrast to civilized modern people subsisting on the "displacing foods of modern commerce," which include sugar, white flour, pasteurized milk, low-fat foods, vegetable oils, and chemical and additive-filled items.

Compared to the average diet at this time, the indigenous diet provided at least four times the water-soluble vitamins, calcium, and other minerals and 10 times the amount of fat-soluble vitamins from foods such as butter, fish eggs, shellfish, organ meats, eggs and animal fats.  These cholesterol-rich foods are the very same foods shunned by the public today.

These healthy traditional people knew instinctively what scientists of Dr. Price's day had recently discovered - that fat-soluble vitamins were vital to health because they acted as catalysts to mineral absorption and protein utilization. Without them, we cannot absorb minerals, no matter how abundant they may be in our food.  Dr. Price discovered an additional fat-soluble nutrient which he labeled Activator X, to be present in fish livers, shellfish, organ meats, and butter from cows eating rapidly growing green grass in the spring and fall.  All primitive groups had a source of Activator X, now thought to be vitamin K, in their diets.

What constitutes a healthy traditional diet?

No refined foods or ingredients:

  • No refined sugar or high fructose corn syrup
  • No white flour or canned foods
  • No pasteurized, homogenized, skim or low-fat milk
  • No refined or hydrogenated vegetable oils
  • No protein powders or synthetic vitamins
  • No additives and artificial coloring

Animal Protein (A portion of which should be consumed raw):

  • Eggs and whole milk products
  • Reptiles and insects
  • Land and sea mammals including land and water fowl
  • Fish and shellfish
  • Whole animal consumption preferred (e.g. muscle meat, organs, bones and fat)

Abundance of minerals and water:

  • Fat-soluble vitamins (e.g. vitamin A, vitamin D, and Activator X-now known as vitamin K)
  • Water-soluble vitamins (e.g. vitamin D and vitamin C)

Food enzymes and beneficial bacteria:

  • Dairy Products and meat
  • Condiment list
  • Lacto-fermented vegetables
  • Fruit and fruit beverages

Non-Animal Protein:

  • Sprouted soaked seeds, nuts, and grains

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The following is an excerpt for an article entitled "The Skinny on Fats" from the Weston A. Price Foundation: 

Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances.  Fats as part of a meal slow down absorption so that we can go longer without feeling hungry.  In addition, they act as carriers for important fat-soluble vitamins, A, D, E and K. 

Classifications of fatty acids

Saturated:  A fatty acid is saturated when all available carbon bonds are occupied by a hydrogen atom.  They are highly stable which means that they do not normally go rancid, even when heated for cooking purposes.  Your body makes saturated fats from carbohydrates and they are found in animal fats and tropical oils. 

Monounsaturated:  Monounsaturated fatty acids have one double bond in the form of two carbon atoms double-bonded to each and therefore lack two hydrogen atoms.  Your body makes monounsaturated fatty acids from saturated fatty acids.  Monounsaturated fats tend to be liquid at room temperature and like saturated fats are relatively stable.  They do not go rancid easily and hence can be used in cooking. The monounsaturated fatty acid most commonly found in our food is oleic acid.  The main component of olive oil as well as the oils from almonds, pecans, cashews, peanuts and avocados. 

Polyunsaturated:  Polyunsaturated fatty acids have two or more pairs of double bonds and therefore lack four or more hydrogen atoms.  The two polyunsaturated fatty acids found most frequently on our foods are double unsaturated linoleic acid with two double bonds also called Omega-6 and triple unsaturated linoleic acid with three double bonds also called Omega-3.

Your body cannot make these fatty acids and hence they are called "essential."  We must obtain our essential fatty acids or EFAs from the foods we eat.  Polyunsaturated fatty acids are liquid even when refrigerated, are highly reactive, and go rancid easily and therefore should never be heated or used in cooking.  

Too much Omega-6:  Recent research has shown that an excess of Omega-6 can result in an increased tendency to form blood clots, inflammation, high blood pressure, irritation of the digestive tract, depression, sterility, cancer, and weight gain.

Too little Omega-3:  Deficiencies have been associated with asthma, heart disease, and learning difficulties.  Most commercial vegetable oils contain very little Omega-3 and large amounts of Omega-6.  In addition, modern agricultural and industrial practices have reduced the amount of Omega-3 in commercially available vegetables, fish, eggs, and meat. For example organic eggs contain Omega-6 and Omega-3 fatty acids in the beneficial ratio of approximately one to one; but commercial supermarket eggs can contain as much as 19 times more Omega-6 than Omega-3!

The benefits of saturated fats; the much maligned saturated fat

The benefits of saturated fats - the much maligned saturated fat which Americans are trying to avoid - are not the cause of our modern diseases.  In fact, they play many important roles in body chemistry.  Saturated fats constitute as least 50 percent of the cell membranes giving the cells necessary stiffness and integrity. They play a vital role in the health of our bones.  They lower Lph(a), a substance in the blood that indicates proneness to heart disease.  They protect the liver from alcohol and other toxins such as Tylenol.  They enhance the immune system.  They are needed for the proper utilization of essential fatty acids.  They protect us against harmful microorganisms in the digestive tract.       

And What about Cholesterol?

Here too the public has been misinformed.  Our blood vessels can become damaged in a number of ways - through irritation caused by free radicals or virus or because they are structurally weak - and when this happens, the body's natural healing substance steps in to repair the damage.  That substance is cholesterol.  Like saturated fats, the cholesterol we make and consume plays many vital roles.  Along with saturated fats, cholesterol and the cell membrane gives our cells necessary stiffness and stability.  Cholesterol acts like a precursor to vital corticosteroids, hormones that help us deal with stress and protect the body against heart disease and cancer; and to the sex hormones like androgen, testosterone, estrogen, and progesterone.  Cholesterol is a precursor to vitamin D.  The bile salts are made from cholesterol.  Bile is vital for digestion and assimilation of fats in the diet.  Research has shown that cholesterol acts as an antioxidant protecting us against free radical damage that leads to heart disease and cancer.  Cholesterol is needed for proper function of serotonin receptors in the brain.  Mother's milk is especially rich in cholesterol and contains a special enzyme that helps the baby utilize this nutrient.  Babies and children need cholesterol-rich foods throughout their growing years to ensure proper development of the brain and nervous system.  Dietary cholesterol plays an important role in maintaining the health of the intestinal wall.  This is why low cholesterol vegetarian diets can lead to leaky gut syndrome and other intestinal disorders.  Cholesterol is not the cause of heart disease but rather a potent antioxidant weapon against free radicals in the blood, and a repair substance that helps heal arterial damage (although the arterial plaques themselves contain very little cholesterol).  However, like fats, cholesterol may be damaged by exposure to heat and oxygen. This damaged or oxidized cholesterol seems to promote both injury to the arterial cells as well as a pathological buildup of plaque in the arteries.  Damaged cholesterol is found in powdered eggs, in powdered milk (added to reduced-fat milks to give them body), and in meats and fats that have been heated to high temperatures in frying and other high temperature processes.  High serum cholesterol level often indicate that the body needs cholesterol to protect itself from high levels of altered, free-radical-containing fats.  Cholesterol is needed in a poorly nourished body to protect the individual from a tendency to heart disease and cancer.  Poor thyroid function (hypothyroidism) will often result in high cholesterol levels.  When the thyroid function is poor, usually due to a diet high is sugar and low in usable iodine, fat-soluble vitamins and other nutrients, the body floods the blood with cholesterol as an adaptive and protective mechanism providing a super abundance of materials needed to heal tissues and produce protective steroids.  Hypothyroid individuals are particularly susceptible to infections, heart disease, and cancer.

To read the article in its entirety, please click HERE.
The Facts on Fat

Trans, Saturated, Omega-3, Omega-9, Polys. So many fats to keep track of! And information in the media and science seem to be in conflict about which fats are healthy and which are not. It's no wonder why so many people are confused about which types of fats we should be eating - and which types we should be avoiding.

        Saturated
Monounsaturated
Polyunsaturated
Trans Fats
Where you'll find them
Where you'll find them
Where you'll find them
Where you'll find them
Beef, poultry, pork, cow's milk, coconut, avocado, palm oil, full-fat dairy
Avocados, olives, olive oil, nuts, sunflower oil, seeds, halibut, sablefish, mackerel, vegetables high in oleic-acid
Salmon, sardines, mackerel, herring, trout, fresh tuna, flax seed, walnuts, flax seed oil, soybean oil
Margarine, processed foods, candy, chips, soda, flaky pastries, some peanut butter
What they are
What they are
What they are
What they are
Solid at room temp.
Chemically, they consist of carbon atoms saturated with hydrogen atoms
Liquid at room temp, but become solid when chilled.
Their chemical makeup consists of one double-bonded carbon molecule.
Liquid at room temp. and even when chilled.
Their chemical makeup has more than one double-bonded carbon atom. These are the omega fats- omega-3, omega-6, and omega-9.
Most trans fats are created industrially by adding hydrogen bonds to liquid oils to make a more shelf-stable product.
However, some trans fats occur naturally in beef, lamb, butterfat, and dairy
Physiological Effects
Physiological Effects
Physiological Effects
Physiological Effects
"Potentially" but not definitively  increase risk of heart disease
Raise good HDL and lower LDL
Raise good HDL and lower LDL.
Omega fatty  acids are considered anti-inflammatory and are associated with lower risk of death.
Raise LDL and lower HDL, which leads to plaque buildup in arteries and increased risk of heart disease
What to eat/avoid
What to eat/avoid
What to eat/avoid
What to eat/avoid
While opinions are mixed, it is generally recommended to limit consumption of red meat.
Generally considered heart-healthy, these foods should be eaten daily.
Generally considered heart- healthy, strive to eat cold water fish 3 times per week and plant- based polys often.
Entirely avoid products with partially-hydrogenated oils listed on the ingredients.
 
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Thank you to Dr. James Galgano for a fascinating and incredibly educational webinar.  The information which he provided along with the visuals was riveting.  I highly recommend this webinar for anyone looking to get to the root cause of pain or dis-ease.

I have made my appointment to see Dr. Galgano, have you made yours?

If you missed May's webinar, click on the link below for the archive.
 
View our archived webinars here 
   
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Please join us on Wednesday, June 22, 2016 at 7 p.m. for our monthly webinar featuring Melissa Crispell, CNS, CNHP.  The topic of her presentation is
"Healthy Gut, Healthy Life".  

She will be cracking open the mysteries of the gut and diving in to reveal the 5 steps needed to revive your health and feel better naturally!  Learn how gut health dramatically influences your well-being and food's role in helping or harming your resistance to chronic inflammation and disease.

Melissa Crispell, CNS, CNHP, is a nationally- recognized clinical nutritionist, certified wellness coach, certified natural healthcare practitioner, clinical trainer for PERQUE integrative health and partner of First State Health & Wellness with six convenient locations in Delaware.  She is also leading the integration of the premier Functional Medicine program at First State Health & Wellness in Delaware.  Melissa has over 10 years experience in the nutrition field helping clients understand the connection between PH balance, food and chemical sensitivities, physical fitness and their overall health goals.

Click here to register! 

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As you know, your confidence in us is our highest compliment.  If you find value in our newsletters, webinars and services please consider leaving us a Google review!

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Below I have listed three fantastic summits.  

The first, The Breast Cancer Prevention Global Virtual Conference, is being replayed and will be available for free this weekend  
June 3rd midnight till June 5th midnight.
It is also available for purchase.
 
The second, The Truth about Fat Loss, has passed but it is still available for purchase.  
 
 The third, The Global Health Summit, is currently going on.
The information is priceless and free until June 24th.

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Breast Cancer Prevention Global Virtual Conference
 
The Breast Cancer Prevention Global Virtual Conference will be available for free this weekend June 3rd midnight till June 5th midnight. 
 
Dr. Philip Getson participated in the Breast Cancer Prevention Global Virtual Conference along with 17 other leading breast health and cancer prevention experts.  Get the confidence and clarity you need to make the right breast health choices for yourself and share the information with your family and friends.
 
If you missed our Breast Cancer Prevention Global Conference, click here
for immediate access.
 
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  Truth About Fat Loss Summit

Confused about the most effective ways to lose weight and keep it off? Want to understand the differences between dietary approaches to find what works best for you? The Truth About Fat Loss Summit gives you an opportunity to learn what the most heralded health experts in the world agree (and disagree) about, so you can determine the right path to take for achieving your goals!
 
Click here to order



 
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Join the #1 Event for
Weight Loss & Self-Love
of the Year!
 
The
GLOBAL HEALTH SUMMIT 
will be airing June 1st-23rd, 
with a bonus speaker added on the 24th!
  
The host, Kerry Tepedino, is a woman who once was overweight, had an eating addiction, and body image disorder.  She felt to get herself "back" she would have to be deprived of tasty food and overexercise every day of the week.  Not feeling good about herself held her back in every aspect of her life.  
 
That is exactly why she organized this summit.  As an attendee, you will be able to connect with health experts who understand how to help you lose weight without restriction or deprivation. Over the course of three and a half weeks, the experts are going to show you HOW.   
They will be sharing their own strategies, tips, and advice that you can use to experience your next BIG SHIFT and make GREAT CHANGE in your health and life!  Just one idea you implement from this summit could lead to a total turnaround and take you out of your weight struggle for good.   

Click here to register for the Global Health Summit
 
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Disclaimer:  These statements have not been evaluated by the Food and Drug Administration. The information in this newsletter is not intended to diagnose, treat, cure or prevent any disease. The contents of this newsletter are based upon the opinions and research of Liesha Getson and Health Through Awareness, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information in this newsletter is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Liesha Getson and Health Through Awareness. You are encouraged to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

In the spirit of full disclosure, this page contains affiliate links.  This means that we may get a small commission if you decide to purchase anything from any of the sites.  We only recommend programs and services that we have listened to, participated in, and/or used and have found extremely helpful. We recommend them to you because we feel that the information is priceless and may be beneficial to you.
 
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If you are interested in an individual holistic health coaching session, either in person, via Skype, or by phone, please contact me to schedule an appointment. 
 
Liesha Getson, BCTT, HHC
TDI/Health Through Awareness
856-596-5834
856-596-0200 
100 Brick Road, Suite 206
Marlton, NJ 08053
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