Low Fat May Equal Higher Risk

With all the "fat-reduced", "low-fat", and "fat-free" food choices we have today, it's becoming much easier to follow the nation's health trend to cut back on fat. But recent scientific studies, published in "Environmental Nutrition", warn that eating too little fat may be just as dangerous to our health as eating too much fat.

Very low-fat diets can result in an insufficiency of important lipids and sterols, including EFAs. These fats are crucial to the ability of our cells to function efficiently. Because processed foods are virtually stripped of lipids and sterols, researchers now estimate that a significant percentage of the population may already be affected by EFA insufficiency, increasing their risk of heart disease, high blood pressure, fatigue, high cholesterol, and tumor development.

How Do Some Fats Keep Us Healthy?

We're made up of some 70 - 100 trillion cells. Each cell is surrounded by a fatty membrane through which the cell receives the nutrients it needs to function efficiently and eliminates the toxic wastes it creates. The health of that membrane literally determines the health of that cell. EFAs are incorporated into cellular membranes, keeping them soft and permeable. Nutrients and wastes are efficiently transported across the membrane.

So, when there are insufficient EFAs(essential fatty acids), the body must incorporate other fats into cellular membranes. The membranes can become rigid and impermeable, leaving the cell starved for nourishment and sick with the accumulation of toxic wastes. No matter how many nutrients are available from the diet, if the cell is unable to receive them, the nutrients are wasted and the cell remains malnourished. This unhealthy condition can undermine the normal functioning of our immune system, our glandular system, and our entire body!

Where Have They Gone?

Essential lipids and sterols are found in the outer layer of grains like wheat, rice, and soy. However, because these fats turn rancid easily, they are stripped from grains during processing in an attempt to extend the shelf life of foods through transportation and storage. Even whole-grain bread and whole-grain flour do not deliver optimal amounts of vital lipids and sterols. Because processed foods already make up such a large percentage of our diet, researchers are becoming increasingly concerned that EFA insufficiencies could become a significant health issue in the years to come.

Proven Success with Supplement

Since 1958, a food supplement has been effectively used to replenish the lipids and sterols missing from processed foods. It includes an exclusive whole food blend of oil extracts from wheat, rice, and soy called Tre-en-en Grain Concentrates.

Originally discovered by a team of hospital researchers investigating the cause of chronic fatique, this concentration of three grain oils achieved remarkable results with people of all ages. Independent comparative research conducted in 1962 and repeated in 1987 confirmed that this concentrate significantly enhanced nutritional status with daily supplementation

The unique, whole-food supplement containing Tre-en-en Grain Concentrates is Formula IV, available exclusively from Golden Neolife. People report feeling healthier with more energy and more vitality when they add Formula IV to their diet.

Diet is what we eat, but nutrition is what our cells actually receive. It is ultimately the health of our cells' membranes that determines how much nutritional value we get from our food.

Lack of Omega-3 Fatty Acids Linked to Childhood Behavioral Problems.

West LaFayette, Ind. -The physical effects of essential fatty acid(EFA) deficiency - dry hair and skin, dandruff, excessive thirst and excessive urination - are well recognized by the scientific community. Now a recent study from Purdue University, located here, links low blood levels of EFA omega-3 to behavioral and learning disorders in young boys. In a study published in The American Journal of Clinical Nutrition(vol 62, 1995), researchers reported finding a correlation between low omega-3 blood levels and Attention Deficit and Hyperactivity Disorder (ADHD) in young boys. In a follow-up study published in Physiology and Behavior(vol 59, 1996), the researchers more extensively observed and tested the original group of 100 boys ages 6 to 12, some with and some without ADHD. The children underwent blood testing and kept diet records while their parents and teachers completed behavior questionnaires and learning and health assessments.

Study participants who exhibited low omega-3 blood levels reported more physical symptoms such as dry skin and hair and excessive thirst. They also ranked higher in behavioral tests that gauged anxiety, hyperactivity and impulsivity--all elements of ADHD. Reports by parents showed that low omega-3 children experienced more frequent and more excessive temper tantrums and problems getting to sleep and getting up in the morning compared to the group with higher blood levels of omega-3. A group with omega-6 deficiencies showed physical symptoms of EFA deficiency rather than behavioral problems.

Since omega-3s are primarily concentrated in the brain, they may be inferred to have a relationship to behavior, according to study co-author Laura Stevens. The fatty acids linoleic acid, an omega-6, and linolenic acid, an omega-3, are used in the body to form long-chain fatty acids which play a duel role: They form the membrane of cells and therefore affect the function of all cells; They are also precursors to eicosanoids, substances that act as cell-to-cell communicators.

Omega-3 is considered an "essential fatty acid" because it isn't produced by the body. It must be obtained from dietary sources such as soybean and flaxseed oils; cold-water fatty fish including salmon, mackerel, tuna and herring; walnuts, and some beans.

Contains 180 mg EPA plus 120 mg DHA. Take 3 or 4 per day, unless you are eating lots of fish and flaxseed oil.

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