मिथ और यथार्थ :दिल के रोगों के लिए असली कुसूरवार कौन मख्खन
या चीनी
क्या उच्च वसा (चिकनाई )युक्त खुराक दिल के लिए मुफीद (अच्छी
)रहती है?
डॉक्टर्स अब कह रहे हैं कार्बोहाईड्रेट्स धमनियों को ज्यादा नुक्सान
पहुंचाते है बरक्स मख्खन और क्रीम के।
माहिरों के अनुसार वैज्ञानिक अध्ययनों की भ्रामक व्याख्या ने यह
स्थिति पैदा की है जिसके चलते फ़िज़ूल में लोगों को हद से ज्यादा
इलाज़ की प्रक्रिया से गुजरना पड़ा है।
यही वक्त है जब मिथक को यथार्थ से अलग रखके लोगों को बतलाया
जाए -दिल के लिए संतृप्त वसा बुरा नहीं है। कई देशों ने खुराक के बाबत
इस आशय के नए आदेश नै हिदायतें जारी कर दीं हैं जनमानस को।
समझा जाता है खुराक में मख्खन और वसीय गोस्त (मसलन रेड मीट
)में कटौती करके लोगों ने दिल की सेहत को फायदा तो दूर चौपट ही
ज्यादा किया है।
अध्ययनों की भ्रामक समझ ने ही यह स्थिति पैदा की कि लोग हाई फैट
खुराक को बुरा समझने के फेर में खून में चर्बी कम करने वाली दवाएं
धड़ल्ले से खाते रहे हैं चने मूंगफली की तरह।
इसी नै जानकारी के आलोक में स्वीडन जैसे देशों ने अपने निवासियों को
ऐसा भोजन लेने की हिदायतें ज़ारी कर दीं हैं जिसमें वसा का प्रतिशत
उच्च हो कार्बोहाईड्रेट्स का कमतर।
हृदय रोगों के माहिर असीम मल्होत्रा साहब कहते हैं :
गत चार दशकों में तमाम संतृप्त वसाओं(क्रीम ,मख्खन ,लैस लीन मीट
से
से
प्राप्त वसाओं ) में कटौती करके हमने दिल के लिए खतरे ही न्योतें हैं।
मल्होत्रा बराबर उस बहस मुबाहिसे को आगे बढ़ा रहे हैं जो ब्रितानी
चिकित्सा प्रपत्र आन लाइन चला रहा है।
१९७० आदि के दशक में एक अंतर्संबंध एक संगति दिल के रोगों और
खून में घुली चर्बी कोलेस्ट्रोल के बीच जोड़ी गई। लेकिन इसमें सम्बन्ध
का आधार वो केलोरीज़ बनी थीं जो संतृप्त वसा मुहैया करवा रही थी।
बकौल मल्होत्रा अंतरसम्बन्ध को बीमारी का कारक (Causation )नहीं
माना जा सकता। कार्य -कारण सम्बन्ध नहीं है अंतर -सम्बन्ध एक
संगति मात्र है।
लेकिन भोजन से प्राप्त कुल ऊर्जा में वसा की हिस्सेदार तीस फीसद तक
रखने के लिए कह दिया गया तथा प्राप्त वसा की मात्रा को भी १० फीसद
पे ले आने को साफ़ कह दिया गया।
अधुनातन अध्ययनों के नतीजे इसके ठीक उलट हैं।
अधुनातन अध्ययन चीनी को कसूरवार बतला रहे हैं जो धमनी पे भारी
पड़ती है ,अवरुद्ध करती है धमनी को। (हर ब्रेकफास्ट सीरियल में धड़ल्ले
से नाम बदल बदल के चीनी (फ्रक्टोज़ )चली आरही है।सक्रोज़ तो फिर
भी बेहतर था। चीनी की खाद्यों में लोडिंग के साथ साथ ही मधुमेह रोग
बढ़ता गया है। फ्रक्टोज तो बाकायदा फेटीलीवर की वजह बनता है। इस
विषय पर हम पूर्व में विस्तृत लेख राम राम भाई
(veerubhai1947,blogspot.com )पर लिख चुकें हैं,ब्लॉग आर्काइव्श
में उपलब्ध है।
Is a high-fat diet GOOD for the heart? Doctors say carbs are more damaging to the
arteries than butter or cream
- Experts claim false interpretation of scientific studies has led to millions being 'over-
- medicated'
- Doctors claim it is time to 'bust the myth' of the role of saturated fat in heart disease
- Some nations are adopting dietary guidelines to encourage high-fat foods
Cutting back on butter, cream and fatty meats may have done more harm to heart health than good.
Experts say the belief that high-fat diets are bad for arteries is based on faulty interpretation of scientific studies and has
led to millions being ‘over-medicated’ with statin drugs.
Doctors insist it is time to bust the myth of the role of saturated fat in heart disease.
Some western nations, such as Sweden, are now adopting dietary guidelines that encourage foods high in fat but low in
carbs.
Cardiologist Aseem Malhotra says almost four decades of advice to cut back on saturated fats found in cream, butter
and less lean meat has ‘paradoxically increased our cardiovascular risks’.
He leads a debate online in the British Medical Journal website bmj.com that challenges the demonisation of saturated
fat.
A landmark study in the 1970s concluded there was a link between heart disease and blood cholesterol, which
correlated with the calories provided by saturated fat.
‘But correlation is not causation,’ said Dr Malhotra, interventional cardiology specialist registrar at Croydon University
Hospital, London.
Nevertheless, people were advised to reduce fat intake to 30 per cent of total energy and a fall in saturated fat intake to
10 per cent.
Recent studies fail to show a link between saturated fat intake and risk of cardiovascular disease, with saturated fat
actually found to be protective, he said.
One of the earliest obesity experiments, published in the Lancet in 1956, comparing groups on diets of 90 per cent fat
versus 90 per cent protein versus 90 per cent carbohydrate revealed the greatest weight loss was among those eating
the most fat.
Professor David Haslam, of the National Obesity Forum, said: ‘The assumption has been made that increased fat in the
bloodstream is caused by increased saturated fat in the diet … modern scientific evidence is proving that refined
carbohydrates and sugar in particular are actually the culprits.’
Another US study showed a ‘low fat’ diet was worse for health than one which was low in carbohydrates, such as
potatoes, pasta, bread.
Dr Malhotra said obesity has ‘rocketed’ in the US despite a big drop in calories consumed from fat.
‘One reason’ he said ‘when you take the fat out, the food tastes worse.’
The confusion has led to people being 'over-medicated' with statin drugs, such as Rosuvastatin
The food industry compensated by replacing saturated fat
with added sugar but evidence is mounting that sugar is a
‘possible independent risk factor’ for metabolic syndrome
which can lead to diabetes.
Dr Malhotra said the government’s obsession with
cholesterol ‘has led to the over-medication of millions of
people with statins’.
But why has there been no demonstrable effect on heart
disease trends when eight million Britons are being
prescribed cholesterol-lowering drugs, he asked.
Adopting a Mediterranean diet after a heart attack is almost
three times as powerful in reducing death rates as taking a
statin, which have been linked to unacceptable side effects
in real-world use, he added.
Dr Malhrotra said ‘The greatest improvements in morbidity
and mortality have been due not to personal responsibility
but rather to public health.
‘It is time to bust the myth of the role of saturated in heart
disease and wind back the harms of dietary advice that has
contributed to obesity.’
Dr Malcolm Kendrick, a GP and author of The Great
Cholesterol Con, said Sweden had become the first
western nation to develop national dietary guidelines that
rejected the low-fat myth, in favour of low-carb high-fat
nutrition advice.
He said ‘Around the world, the tide is turning, and science
is overturning anti-fat dogma.
'Recently, the Swedish Council on Health Technology
assessment has admitted that a high fat diet improves blood sugar levels, reduces triglycerides improves ‘good’
cholesterol - all signs of insulin resistance, the underlying cause of diabetes - and has nothing but beneficial effects,
including assisting in weight loss.
‘Aseem Malhotra is to be congratulated for stating the truth that has been suppressed for the last forty years’ he added.
Professor Robert Lustig, Paediatric Endocrinologist, University of San Francisco said ‘Food should confer wellness, not
illness. And real food does just that, including saturated fat.
'But when saturated fat got mixed up with the high sugar added to processed food in the second half of the 20th century,
it got a bad name. Which is worse, the saturated fat or the added sugar?
‘The American Heart Association has weighed in - the sugar many times over. Instead of lowering serum cholesterol
with statins, which is dubious at best, how about serving up some real food?’
Timothy Noakes, Professor of Exercise and Sports Science, University of Cape Town, South Africa said ‘Focusing on an
elevated blood cholesterol concentration as the exclusive cause of coronary heart disease is unquestionably the worst
medical error of our time.
‘After reviewing all the scientific evidence I draw just one conclusion - Never prescribe a statin drug for a loved one.’
Experts claim eating high-fat foods such as butter and cream may be better for health
Read more: http://www.dailymail.co.uk/health/article-2472672/Is-high-fat-diet-GOOD-heart-Doctors-say-carbs-damaging-arteries.html#ixzz2ihFkBQX1
Follow us: @MailOnline on Twitter | DailyMail on Facebook
Sugar: More Dangerous than You Think 10
Tips to Control Cravings
The problem, of course, is often sugar cravings, particularly for women. Sweets may feel like addiction. A Princeton Study found rats overfed sugar suffered withdrawl when the sugar was taken away. Similar brain chemistry is seen in the sugar-loving obese and cocaine addicts. It takes more than willpower to break the sugar cycle. Read below for tips to cut sugar cravings.
Ten Tips to Stop Sugar Cravings
1. Cut back on salads and fruits. A big garden salad, full of all those crispy raw carrots, beets, cucumbers, and lettuce is vitamin-rich, but it can rev up a big urge for sugar. Cooked vegetables don't have this effect. Cravings can also result from eating one too many apples
Chinese medicine explains raw vegetables and fruits are damp and cooling (yin). (That's why they taste so good in summer.) Sugar is heating (yang). When you overdo the cooling nature of salad and fruit, your body craves the heating nature of sugar. In essence you are craving yin-yang balance.
My raw foodies and vegetarian clients routinely complain of sugar cravings. I had voracious cravings for cookies, chocolate and ice cream myself during my vegetarian days. A healthy balance between salads and meat/fish, with plenty of cooked leafy green vegetables, is a powerful tool in cutting sugar cravings.
2. Eat Fat. The right fats are not only important to health; they stabilize appetite and control cravings. Fats help slow the release of sugar from foods into blood, controlling blood sugar levels and insulin, thus preventing hunger and sugar cravings triggered by low blood sugar. Furthermore fats stimulate satiety hormones and neurochemicals in the brain and digestive tract. One such hormone, called cholecystokinin (CCK), triggers the release of bile and enzymes for digestion. It also suppresses hunger.
Healthy, craving-control fats include olive oil, butter, as well as, nuts, cheese, and avocado.
3. Have a savory breakfast. The taste of sweetness in the morning sets some people up for big cravings later on. Part of this has to do with the blood sugar plunge that follows a sugary food. The other part involves the appetite-stimulating effect of the sweet flavor when that's the first thing on your tongue in the morning. Even a piece of fruit can trigger the sugar itch. At breakfast, think savory.
4. Eat more yang protein. Vegetarians are more often plagued by sugar cravings than omnivores. Protein quells sugar cravings. Part of this has to do with protein foods and sugar both being acid-forming. The most effective choices to balance sugar cravings are seafood, beef, lamb or veal; wild game; free range poultry and eggs; and to a lesser degree nuts and seeds.
5. Eat Your Greens. As explained in last month's "Top Nutrition Tips" on energy, cooked leafy greens boost energy. This alone reduces an urge for sugar. Greens also provide minerals that help control blood sugar, which reduces sugar cravings from low blood glucose. Cooked greens are also a great source of magnesium, a mineral that helps control chocolate cravings. And finally, the pleasantly bitter flavor of many greens cuts into cravings for the taste of sugar.
6. Cut down on sugar. O.K., I realize that is the whole problem. But when you always give into the next dessert, it stimulates cravings for more sugar. The more sugar you eat, the more sugar you want.
7. Avoid artificial sweeteners. Studies show Aspartame (NutraSweet, Equal), Saccharin (Sweet'n Low) and Splenda stimulate appetite and sugar cravings, plus they contribute to weight gain! Isn't the whole idea of using these to lose weight? Try stevia, a naturally sweet carb-free herb that sweetens anything from lemonade to pudding and bakery products with no side effects or sugar cravings.
8. Get Sun. Sunlight protects against our most feared diseases, plus it boosts energy and mood. Sunlight promotes the synthesis of serotonin, the feel-good, satiety brain chemical that prevents depression and the associated urge for ice cream. Sunlight also reduces cortisol, the anxiety hormone that stimulates sugar and fat cravings as well as abdominal weight gain.
9. Supplement with the right minerals. Your passion for chocolate may not be a weakness on your part, but a magnesium deficiency. Sugar cravings due to dips in blood glucose are often corrected by supplements of magnesium and chromium, which help control blood sugar levels. Try magnesium citrate or gluconate (not oxalate), and chromium citrate or piccolinate.
10. Give and connect. Giving comes from the Chinese idea of a paramita, one of the six Buddhist practices that ferry us from suffering. Giving and connecting with others generates a feeling that strengthens spleen Qi, the Chinese medicine equivalent of digestion, assimilation and appetite. By giving your time, your money, companionship and empathy -- from your heart -- you strengthen the energy of your entire digestive system, including balancing under- or over-appetite and sugar cravings.
Effects of Refined Sugar
(as reported in scientific journals)
- Fatigue
- Depression
- Low serotonin
- Low energy
- Weight gain
- Premature aged skin
- Inflammation
- Pain, arthritis
- Headaches
- Release of fat-storage hormone
- Cancer cell growth
- Antisocial behavior in teens
- Weakens bones
- Elevates cholesterol
- Elevates triglycerides
- Elevates blood pressure
- Increases artery plaque
- Increases heart disease risk
- Increases colon cancer risk
- Indigestion
- Increases Parkinson's risk
- Increases Alzheimer's risk
- Tooth-damage
- Reduced immunity
- More yeast infections/Candida
- Aggravation of hemorrhoids
- More gallstones
- Cataracts
- Nearsightedness
- Cravings for more sugar
sugar and fat :what's worse?
CNN OCTOBER 24 ,2013
A report claims fatty foods may not be so bad for you. And it's really sugar that you should be worried about.
5 टिप्पणियां:
पारम्परिक जीवनशैली से भटक कर प्रयोगों के दलदल में गवाँते जा रहे हैं हम अपना जीवन।
बहुत सुंदर जानकारी.
सुन्दर प्रस्तुति-
आभार आदरणीय-
अद्यतन स्वास्थ्य बुलेटिन -आपका फोटे!
बहुत ही उपयोगी जानकारी, आभार.
रामराम.
एक टिप्पणी भेजें