a class of organic substances that are not soluble in water. In
simple terms, fatty acids are chains of carbon atoms with hydrogen
atoms filling the available bonds. Most fat in our bodies and in
the food we eat is in the form of triglycerides, that is, three
fatty-acid chains attached to a glycerol molecule. Elevated triglycerides
in the blood have been positively linked to proneness to heart disease,
but these triglycerides do not come directly from dietary fats;
they are made in the liver from any excess sugars that have not
been used for energy. The source of these excess sugars is any food
containing carbohydrates, particularly refined sugar and white flour.
No one can dispute that mother's milk is the ideal nutrition, as
far as the biochemical composition is concerned. It contains three
to 11 grams of fat per one gram of protein (0.4% unsaturated fat).
The conclusion is obvious - if Nature included such a minute quantity
of that constituent in such a wonderful food, then we should respect
it. Meanwhile, people are being persuaded that plant-derived fats
containing polyunsaturated fatty acids which do not exist in mothers’
milk, are healthy. Nothing is more misleading.
The best are the fats which contain the highest percentage of energy
contributing constituents, or in other words, such in which COOH
group is attached to the longest fatty acid chain. Short fatty acid
chains contain around 30-40% of energy-contributing constituents,
the longest ones more than 90%. Long-chain fatty acids fully saturated
with hydrogen, yields approx. 10 cal/g when metabolised, the same
as petrol. Fat's value as a "fuel" for our body increases
with the increase in the amount of hydrogen per gram of carbon in
its molecule, with the increase in the energy-contributing constituents.
Chemically, the best are long-chain fully saturated fatty acids,
that is to say, solid fats of animal origin. Only fats with the
length of the chain above 10 carbon atoms are suitable to be utilised
by our cells and tissues without conversion. These fats are directed
straight to the blood stream via the lymphatic system, and they
do not have to be converted and made suitable by the liver, as is
the case with inferior fats (with shorter chains), or all other
constituents of consumed and digested foods. Long chain fatty acids
are the best medication for those suffering from liver diseases.
Chemically and factually long chain fatty acids are the best "fuel"
for our bodies.
The less saturated with hydrogen the chains, the more inferior the
"fuel". One has to remember that when buying fats. A margarine
is made from unsaturated fats by inserting hydrogen into them. Metal
ions are used as a catalyst and some remain in the margarine. These
are not neutral to our health. Furthermore, hydrogen inserted into
unsaturated fat in that process does not bind to the carbon atom
in the same formation in which it is present in natural fats. Half
of the hydrogen binds in the so-called cis formation, and the other
half in transformation. In natural fats all of the hydrogen is bound
in cis formation. Our bodies are set up for the metabolism of such
The best fats are of animal origin, solid fats, eaten within natural
animal tissues. Pork rind will always be better than a lard, and
pork dewlap better than eel or salmon. Provided one eats optimally.
Lard may by less damaging than pork rind when eaten as a part of
wrong nutrition. This won't be direct damage, but an indirect one.
The most suitable for humans are fats contained in the yolk of a
hen’s egg. Those contained in quails' egg are similar, but
these eggs are far more expensive. The real value of egg yolk fats,
for our body, according to a reliable scientific investigation,
is four times higher than the value of the fat from butter or cream,
and dramatically higher than the biological (and factual) value
of the remaining fats.
Under no circumstances should we mix different kinds of fuel or
the two different sources of energy: fats and carbohydrates, more
precisely we should maintain a correct proportion between the two.
By eating animal fats we not only receive concentrated energy, but
we also receive all the fat- accompanying elements needed to obtain
this energy, in the necessary quantity and proportion. The human
body metabolises animal fats easily and such metabolism is energetically
economical. The digestive system is designed to slowly deliver the
building blocks and energy containing matter. When choosing fats
for consumption, especially during the initial phase of the optimal
diet, the tables included at the end of this book should be consulted.
When setting daily menus and during preparation of dishes, the fat
content of primary products should be taken in to account.
Australia, 12. 12. 99
I belong to a group of people who were seriously mistreated by a medicine,
both in Poland and in Australia. From an early childhood I have been
suffering from a complex heart defect acquired as a result of a throat
infection and subsequent rheumatoid disease. I arrived in Australia with
my sick heart as an adult. Later, I developed asthma following a severe
pneumonia. As a result of above "normal" cholesterol level
(6.4 mM), in January 1999 I started a cholesterol- reducing diet. After
a month or so, the cholesterol level fell slightly (5.9 mM but the level
of triglycerides had increased to 3.3 mM. I decided to abandon the diet;
I could not continue working in my two jobs whilst on it.
The condition of my heart deteriorated progressively
regardless of treatment I suffered from frequent bouts of colds and influenza.
The frequency of asthma attacks also increased. At the same time I had
spells of dizziness combined with vision disturbances, profuse sweating
and vomiting - all caused by the heart medication as recently admitted
by my cardiologist Then one day, a colleague of mine told me about your
optimal nutrition. My son arrived with the book at the end of June, but
I had already stopped taking my heart medication in May.
In recent times, my heart, having already
three damaged valves, increased in size dangerously. After 2 months on
the optimal nutrition, being 7 kg lighter in weight, and having a normal
blood pressure and pulse, I visited my specialist. The cardiologist could
not believe that my heart had decreased in size so markedly compared
with its size last year. He asked me curiously what I had been doing
in order to accomplish such an improvement in my health. He told me that
he had never come across a patient whose enlarged heart had reduced in
size as much as mine had. I did not explain, stating that it was not
the right time for it Also, I did not inform him that my asthma was also
gone. Recent blood tests have shown that my total cholesterol level had
increased slightly but the level of triglycerides had fallen to 1.1 mM.
W. Rusinowski (Mr)