Food Controversies:

Soy    Canola Oil    Additives    Sugar    Salt    Coconut Oil    Microwaves    DHA    Butter

Introduction:

A number of food controversies come up from time to time regarding whether certain foods are safe or not. Sometimes these are circulated on the internet or in chain emails. As with many unconventional claims, it is important to evaluate the source and whether it is scientifically credible. Let's examine a few.

Soy Products:

Are soy products unhealthy and to be avoided? Soy has long been a part of Asian diets but is relatively new in Western diets. In the West, it was mostly used for livestock feed. As it began to break into the human diet (1960's onward), it was hailed as a great source of protein, a complete protein, which is uncommon in legumes. It also has a valuable polyunsaturated oil. Overall it was attributed with many great health benefits and as a substitute for meat/milk in the diet, had the potential to reduce the risk of heart disease and other problems. Then more studies were done to determine the health benefits or risks associated with soy. The results are mixed and often contradictory. Issues raised include breast cancer, thyroid problems, memory, baby formula etc. The internet has a lot of anti-soy articles but the information for these primarily comes from two sources.

  • A group of "Traditional Foods" advocates took a particularly strong opposition to the use of soy. The organization is the "Weston A. Price Foundation", WAPF, with president Sally Fallon. Dr. Price was a dentist who in the 1930's traveled the world studying the diets of remote tribal populations and the effects of those diets on their teeth/health. In his book "Nutrition and Physical Degeneration", he notes these natural pre-modern diets resulted in good teeth/health and that the introduction of the modern Western diet (sugar, flour, processed foods) in these populations led to health problems common in the West (cavities, arthritis etc). This group is anti-vegetarian and anti-soy. They recommend milk, meat with its fat, butter, cream etc. and contend that saturated fat is not a cause of heart disease. Their web site www.westonaprice.org hosts a Soy Alert! Sally has a book, "Nourishing Traditions", that promotes the theory of old time diet and recipes. Another book "Eat Fat Lose Fat" is an unusual approach to weight loss.
  • Another source of anti-soy statements is, Joseph Mercola. He is an honorary board member of the WAPF. He has many controversial views and business practices. As Wikipedia states "Mercola has been the subject of criticism from the business, medical and scientific communities." He promotes a rather unorthodox diet; no milk/soy, raw eggs, supplements for Calcium and vitamin D to offset the no milk etc. Is his book, "No-Grain Diet" he recommends abstaining from whole grains, potatoes, carrots etc. This is definitely not mainstream. Mercola is written up on quackwatch.com for FDA warnings he has received for false health claims of supplements his website sells.

For specific rebuttals to WAPF and Mercola claims reference Mercola, Weston Price wrong on Soy "dangers" by Neil E Levin and the many articles posted on vegsource.com by Dr. Joel Fuhrman, Dr T. Colin Campbell etc.

The mainstream view of soy by nutritionists and university nutrition textbooks ("The Science of Nutrition", for one) is that it is a valuable addition to the diet; especially for vegetarians. A nicely researched article by Reed Mangels, Phd, RD answers a submitted question What's going on with soy? and concludes "The results of the most recent research suggest that it is all right to include soy as a part of a healthy diet, and that, in fact, there are some health advantages to using some soy products. A reasonable amount of soy for most people seems to be about 2-3 servings daily." Finally, I think Dr. Alan Greene sums it up nicely in Soy Wars and The Bottom Line on Soy. In general, eat soy as a whole food, beans, tofu, soymilk etc. and avoid supplements of isolated soy components (isoflavones). The Okinawan centenarians consume a lot of soy, generally 2 servings a day, and they are among the healthiest and long lived people in the world.

What the experts say:
  • Dr Winston Craig - "What a blessing the soy bean found its way out of Asia to the West and provided us with new cuisine choices that support a healthy lifestyle.".
  • Brenda Davis RD - "In my opinion, soy is not only safe, but potentially beneficial. Soy has a long history of use in Asia, and within vegetarian populations throughout the world. Two of the healthiest, long-lived populations in the world - the Okinawan Japanese and the Seventh-day Adventists in Loma Linda California - are frequent soy consumers.".
  • Dr. Joel Fuhrman - "Contrary to the negative soy information floating about in today's technological world, the scientific consensus shows soy is essentially beneficial. Actually, soy is the subject of some of the worst health misinformation on the internet. We need to tune out this misinformation and follow the science. Greater intake of soy foods is linked to a decrease in the risk of breast cancer, prostate cancer, and cardiovascular disease.".
  • Dr. John A. McDougall - "Despite concerns, there is no definite evidence that traditional soy foods are harmful at levels customarily consumed. Consider the hundreds of millions of people living in Japan, consuming soy products throughout their life - and they enjoy the longest life expectancy in the world ".
  • Jack Norris, RD - "There is a great deal of controversy surrounding soy foods, mostly due to their isoflavones which can bind to estrogen receptors and affect thyroid hormone. There is significant evidence that eating moderate amounts (one to two servings per day) of traditional soy foods, whether fermented or not, can reduce the risk of prostate cancer and can lower LDL cholesterol.".
  • John Robbins - "For most people under most circumstances, soy products are a healthful addition to a balanced diet that includes plenty of vegetables, whole grains, seeds, nuts, fruits, and other legumes. For most people, substituting soyfoods for some of the animal foods they now eat is one of the healthiest dietary changes they could make.".
  • Dr. Andrew Weil - "Based on the weight of available evidence, I remain convinced that soy is safe and nutritious when eaten in relatively whole and unrefined forms in reasonable amounts. I recommend one to two daily servings, which can include a cup of soymilk, a half cup of tofu, tempeh or green soybeans (edamame) or roasted soy nuts.".
  • National Institutes of Health - "Except for people with soy allergies, soy is believed to be safe when consumed in normal dietary amounts. However, the safety of long-term use of high doses of soy extracts has not been established.".
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Canola Oil:

Is Canola oil safe? A number of chain emails and internet sites really set out to vilify this oil as evil and unfit for human consumption. A long list of rambling reasons was given from - rape oil was used to develop mustard gas used in the war to it stains fabric. It is obviously not a scientific paper and is not sighting any alarming finding from some reliable study which would warrant our attention. Instead, it grabs for any reason it can find, whether plausible or not, to terrify the reader into avoiding this oil. In his article "Is Canola Oil Hazardous to Your Health", Peter Kohler writes a thorough rebuttal to all the points raised in one of these typical emails. He was able to identify the source of the information as coming from John Thomas in his book "Young Again: How to Reverse the Aging Process" and also an internet article he posted. He points out most the claims are false or falsely construed. According to Snopes "..it's a healthy oil. One shouldn't be afraid to use it because of some Internet scare loosely based on half-truths and outright lies." Another detailed rebuttal by Dr. Carl Albrecht Canola Oil - good or bad

To set the record straight, here are a few facts about Canola Oil. Canola was originally developed from the rapeseed plant in the 1970's using traditional plant breeding techniques to lower its erucic acid content. The name for the new plant comes from a contraction of "Canadian" and "ola", which means oil. In the 1990's, genetically engineered versions appeared that were herbicide resistant. By 2011, 96% of the acres sown were genetically modified canola. According to the 'Canola Council of Canada', "the canola plant has been modified, not the oil. So canola oil from the herbicide tolerant plant is exactly the same safe and healthy oil as canola oil from conventional plants. The modification has been made to only one canola gene and it is a protein. Processing removes all proteins from canola oil." Though no health effects have been associated with consumption by humans of the genetically modified oil, if you have a concern, Whole Foods, carries some non-GE versions.

Canola is primarily a monounsaturated oil and is therefore more stable when exposed to heat than a polyunsaturated oil making it a good choice for a cooking oil. When compared to other common vegetable oils, it is the lowest in saturated fat and the highest in omega-3. Only walnut and flaxseed have a higher omega-3 content. It has a very favorable ratio of omega-6 to omega-3, 2:1. Normally diets are too high in omega-6 (average in the western diet is 16:1) and it is recommend that the ratio of omega-6 to omega-3 be 4:1. It is considered a healthy oil that helps to reduce overall cholesterol, reduce LDL (bad cholesterol) and raise HDL (good cholesterol).

What the experts say:
  • Dr. Andrew Weil - "Canola oil is primarily a monounsaturated fat and, as such, is healthier than saturated fats or polyunsaturated oils. However, I consider it a distant runner-up to olive oil. We have a wealth of evidence showing that populations that consume good quality olive oil as a primary dietary fat have significantly lower rates of both heart disease and cancer than those that don't. We have no comparable epidemiological data for canola.".
  • Dr. Walter Willet - "It is essential to include a special kind of unsaturated fat, called omega-3 fats, in the diet; good sources include fish, walnuts, flax seeds, and canola oil.
    Cook with healthy oils. Olive, canola, soy, peanut, sunflower, corn, and other oils from plants are the best choices, since they are high in healthy unsaturated fat.".
  • Academy of Nutrition and Dietetics - "Canola oil is extracted from the seeds of the canola plant, which was developed through crossbreeding with the rapeseed plant. Canola is a healthy oil that's low in saturated fat and a good source of monounsaturated and polyunsaturated fats, including omega-3s. (Note: Canola oil is not the same thing as rapeseed oil, which contains erucic acid that can be harmful to humans in large quantities.)".
  • Mayo Clinic - "Health concerns about canola oil that are being circulated on the Internet are unfounded. Canola oil is generally recognized as safe by the Food and Drug Administration. In fact, canola oil is very low in saturated fat and has a very high proportion of monounsaturated fat, so it's a healthy and safe choice when it comes to oils.".
  • Tufts University - Their 'Health and Nutrition Newsletter' places Canola oil at #14 on their list of "51 Healthy Foods You Can Say 'YES' To".
  • Vegetarian Resource Group - "In order to maximize production of DHA and EPA (omega-3 fatty acids), vegans should include good sources of alpha-linolenic acid in their diets such as flaxseed, flaxseed oil, canola oil, tofu, soybeans, and walnuts.".
  • WEBMD - "One way to reshape your diet is by choosing heart-healthy oils. Canola oil, which is made from the crushed seeds of the canola plant, is among the healthiest of cooking oils. It has the lowest saturated fat content of any oil commonly consumed in the U.S".
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Food Additives:

What food additives should be avoided? Food additives are chemicals added to foods to enhance their color, flavor, texture, nutrient density, moisture level or shelf life. It is estimated that there are more than 3,000 different food additives used in the U.S. today. All are regulated by the FDA. They can be from natural sources or synthetic. There is a lot of controversy on the use of many of them. From a health perspective, it is better to stick with additives derived from natural sources. The body is a very complex organism that is capable of processing thousands of different compounds. The long term effect, at a cellular level, of synthetic chemicals is not really known. As an example, the wide use of hydrogenated oils was approved for years, however today, nutritionists agree they are very unhealthy. Better to err on the side of safety and stick with natural ingredients.

A good resource for determining what additives are safe is the Center for Science in the Public Interest, CSPI. They maintain a Food Additives page on their website which classifies additives into 5 categories; Safe, Cut Back, Caution, Certain People Should Avoid and Avoid. Here are some of the additives of concern:

  • Caution: Artificial Colorings: Blue 1, Citrus Red 2, Red 40, Aspartame (Nutrasweet), Butylated Hydroxytoluene (BHT), Diacetyl, Heptyl Paraben, Mogrosides
  • Certain People Should Avoid: Annatto, Benzoic Acid, Caffeine, Carmine/Cochineal, Casein, Guarana, Gum Arabic (Acacia), Gum Tragacanth, HVP (Hydrolyzed Vegetable Protein), Lactose, MSG (Monosodium Glutamate), Mycoprotein/Quorn, Quinine, Sodium Benzoate, Sodium Bisufite, Sodium Caseinate, Sulfites, Sulfur Dioxide
  • Avoid: Acesulfame-Potassium, Artificial Colorings: Blue 2, Green 3, Orange B, Red 3, Yellow 5, Yellow 6, Butylated Hydroxyanisole (BHA), Caramel Coloring, Cyclamate (not legal in U.S.), Olestra (Olean), Partially Hydrogenated Vegetable Oil (Trans Fat), Potassium Bromate, Propyl Gallate, Saccharin, Sodium Nitrate, Sodium Nitrite

After reading hundreds of nutrition labels, a general pattern can be observed. The natural food companies generally put a lot of care into using natural ingredients and have a concern for the health of their customers. You can buy almost any of their products without having to check the ingredients label. These are companies like Amy's, Annie's, Cascadian Farms, Cedarlane, Hains Celestial (approximately 45 different brands), Kashi , etc. to name a few. On the other hand, many of the large commercial food companies treat food simply as a sales commodity and from a business perspective the main concern is marketability and long shelf life. All chemicals approved by the FDA are on the table to make a product with good mouth feel, color, addictive taste and last for months. Their ingredients lists are long and have things on them that only a food chemist could decipher. This is simply out of ignorance or lack of concern for their customer's health. These are companies like Kraft, General Mills, Progresso, Campbell's, Nabisco etc. All of their products are suspect and the labels need to be checked.

Consumers can influence the market. When consumers wanted hormone free milk, Walmart eventually decided to carry only hormone free milk and as a result their dairy suppliers had to commit to go hormone free if they wanted to remain suppliers. Similarly, as customers increasingly choose organic and natural ingredient foods, food companies will adapt to that market demand. As an example, Vons (Safeway) now carries an alternative store brand called Organics which uses all natural ingredients. So buy natural and organic where possible!

What the experts say:
  • Dr Winston Craig - "There is a much greater health risk from eating foods contaminated by disease-causing bacteria than from consuming food additives. One would not expect to consume excessive amounts of any particular additive, since different food additives are added in small amounts in different foods. While certain additives may be best to avoid, most appear to be safe. Eating home prepared food would greatly reduce one's intake of food additives."
  • John Robbins - "If exposure to even minute amounts of lead can disturb children's brain chemistry and behavior so dramatically, is it possible that other forms of chemical pollution, such as artificial food additives, might underlie some cases of ADHD? It was just this sort of question that led to the remarkable work of Ben Feingold, M.D., of the Kaiser-Permanente Medical Center in San Francisco. In 1973, this distinguished pediatric allergist told a meeting of the AMA that food additives were responsible for 40 to 50 percent of the hyperactivity he had seen in his practice."
  • Vegetarian Resource Group - Has a Guide to Food Ingredients. It identifies if they are vegetarian or not. For example, Carmine/Cochineal mentioned above, is not vegetarian!
  • WEBMD - Video 2:52 min: Food Additives Effects on Kids.
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Sugar:

Should sugar and concentrated sweeteners be avoided? We all enjoy something sweet and in nature this would lead us to seek out certain fruits and vegetables. In the modern diet, an added sweetener can make an otherwise bland food very tasty. Simple sugars as found in fruits and vegetables are perfectly fine and healthy. The concern is with "added sugars". Added sweeteners used in moderation to enhance the flavor of whole foods, in an otherwise balanced diet, are not a problem. A little sugar or honey on whole grain cereal or a little syrup on pancakes or a little sugar in marinara sauce can make a healthy food more appealing to a larger audience. In food preparation, sweeteners are also useful to preserve jams, accelerate browning, activate yeast, promote tenderness in cakes and cookies, stabilize whipped egg whites and balance the acidity of foods containing vinegar and tomatoes. The problem with sugar arises when it is used to mask unhealthy foods (white flour products), is consumed separate from foods (soda, candy) or the overall intake is too much!

How much is too much? The American Heart Association recommends a conservative limit of 9 tsp of "added sugars" per day for men and 6 tsp for women. Nutritionists generally suggest not more than 10% of calories should come from added sugars. For a 2,000 calorie/day diet this would mean about 12 tsp. On the average, Americans get 22 tsp/day. Sugars are heavily used in processed and fast foods. Eating just a few of these a day can easily put you over the limit. For example; a 12 oz coke has 10 tsp, McDonald's 20 oz vanilla shake has 12 tsp, Snickers bar has 6 tsp, Yoplait 6 oz yogurt has 6 tsp, one slice of pie has 6 tsp and an instant oatmeal packet has 3 tsp. So, as you can see, just one Coke is a whole day's quota!

What happens when we eat too much sugar? Health problems associated with heavy sugar consumption include; poor nutrition, weight gain, increased triglycerides and tooth decay. Refined carbohydrates like sugar, syrups, candy, sodas, white flour, pastries, cakes, white rice etc. provide calories but little or no nutrients and are often referred to as 'empty calories'. Overemphasis of refined carbohydrates in the diet can crowd out nutrient rich foods and lead to overall poor health. Sugars contribute additional calories and in the case of sodas and candies do not reduce appetite. These can be factors leading to obesity and the resulting issues of insulin resistance, diabetes, high blood pressure etc. Sugars, unlike starches, contain fructose which at high levels can cause glucose and fructose malabsorption, raise triglyceride and LDL cholesterol levels (factors in heart disease) and increase visceral abdominal fat and uric acid (a factor in gout). Sugar contributes to tooth decay. It is recommended not to sip sweet drinks or snack for extended periods. Rinsing the mouth out after a meal, snack or sweet drink is helpful.

Are certain sweeteners better than others? Nutritionally speaking, most sweeteners (sucrose, raw/turbinado sugar, honey, corn syrup, high fructose corn syrup, maple syrup) are all about the same. Molasses and brown sugar (white sugar flavored with molasses) have some iron and calcium but not in significant amounts for the serving size. Since high levels of fructose can be problematic, sweetening with fructose or Agave Nectar which is very high in fructose, is not recommended. High-fructose corn syrup, even though it has been heavily maligned, has about the same ratio of fructose to glucose as sucrose (table sugar) so it is essentially the same. Products sweetened with "cane sugar" are not any healthier. It is the amount that matters! For more details see Carbohydrates.

How to cut down on "added sugars"? Use less processed foods and prepare more of your own foods where you can control the amount of sugar added. For example; make your own flavored oatmeal rather than using an instant packet, add freshly cut up fruit to cereals or plain/vanilla yogurt rather than using cereals with dried fruit or flavored yogurt cups, bake your own cookies/muffins where you can use less sugar, more whole wheat and substitute some vegetable oil for butter. Avoid commercial sodas, sweetened fruit juices, cakes, cookies, pies, pastries, doughnuts, sugary cereals, candy, ice cream etc. Drink water, unsweetened fruit juice, carbonated fruit juice, sparkling water, flavored carbonated water etc. instead of soda. If caffeine is needed, drink tea or coffee where you can control how much sugar is added. When looking for a sweet snack, grab a piece of fruit instead; a juicy navel orange, an apple, a hand full of figs, a banana perhaps with a few dates, a bowl of grapes, a mango, some yogurt with fresh blueberries or raspberries thrown in, or a slice of cantaloupe.

What the experts say:
  • Dr Winston Craig - "A high sugar diet can stimulate an increase in insulin release, which stimulates fat and cholesterol synthesis. Too many calories from sugar-rich foods can lead to obesity. Obese individuals are at greater risk of diabetes, cancer, and cardiovascular disease. The efficiency with which white blood cells function to defend the body against bacterial attack may also be impaired by sugar-rich diets."
  • Dr. John A. McDougall - "Refined sugars cause tooth decay and may lead to nutritional imbalances. However, when used in small amounts, simple sugars can enhance the enjoyment of the McDougall Diet without adverse consequences." Video 2:12 min: Sugar...Friend or Foe
  • Dr. Andrew Weil - "I recommend cutting down or eliminating sugar if you experience mood swings, fluctuating energy levels, suffer from rheumatoid arthritis, are overweight or obese, have a family history of heart disease, or have frequent vaginal yeast infections. The best way to satisfy a sweet tooth is via foods in which the sugar is part of a whole food, such as in fresh or dried fruit, because the sugars are bound in a matrix of fiber that slows digestion and limits blood sugar spikes."
  • Harvard Medical School - "Over the course of the 15-year study on added sugar and heart disease, participants who took in 25% or more of their daily calories as sugar were more than twice as likely to die from heart disease as those whose diets included less than 10% added sugar. Sugar-sweetened beverages such as sodas, energy drinks, and sports drinks are by far the biggest sources of added sugar in the average American's diet. They account for more than one-third of the added sugar we consume as a nation. Other important sources include cookies, cakes, pastries, and similar treats; fruit drinks; ice cream, frozen yogurt and the like; candy; and ready-to-eat cereals."
  • CDC - "Americans are eating and drinking too many added sugars, which can contribute to health problems such as weight gain and obesity, type 2 diabetes, and heart disease. To live healthier, longer lives, most Americans need to move more and eat better, including consuming fewer added sugars."
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Salt:

Is salt bad for you? Salt contributes sodium to the diet. Sodium is an essential nutrient needed to regulate fluid and electrolyte balance, blood pressure and acid-base balance. Too much or too little can cause problems. Sodium is very common in most foods so getting too little is a very rare case; getting too much is the more common problem. It has happened in some rare cases that people who drink lots of water (like marathon runners), can experience diluted blood sodium levels (hyponatremia) which can lead to illness and in extreme cases even death. On the other hand, too much sodium has been linked with hypertension (high blood pressure) in people with salt sensitivity. Approx 25% of American adults have high blood pressure and more than 50% of adults over age 65 have it. Approximately half of these have salt sensitivity, where high intakes of salt will increase blood pressure and low intakes will reduce it. So in summary;

  • Sodium should not be eliminated from the diet. Since it is in most foods, the additional use of table salt should be done very sparingly.
  • Health organizations recommend not more than 2.3 gm of sodium per day. This is about 1 tsp of salt (6 gm sodium chloride). However, since it is in most foods, there may not be a need to add any more at the table. If needed, limit to ¼ tsp per meal.
  • High risk groups should have a lower target of 1.5 gm of sodium per day.
  • Use iodized salt. This will take care of your iodine requirement.

What the experts say:
  • Dr. John A. McDougall - "Eating salt is not wrong when it is added in small amounts to otherwise healthy ingredients, like starches and vegetables. The basic ingredients of McDougall meals are very low sodium; you then add salt to taste.".
  • Dr. Andrew Weil - "..start by eliminating or significantly reducing your intake of processed meals, canned soups and snack foods. Keep the saltshaker off the table, and exclude foods with visible salt like pretzels, chips and salted nuts. You can reduce some of the sodium in pickled foods by rinsing or soaking them in fresh water before eating them. Over time, you will notice that your taste for sodium will change and foods you once found appetizing will seem too salty.".
  • Center for Science in the Public Interest - "The 2010 Dietary Guidelines for Americans recommends consuming fewer than 2,300 milligrams (mg) sodium, or 1 teaspoon (tsp) of salt, each day, and the World Health Organization recommends consuming fewer than 2,000 mg of sodium, which is just under 1 tsp, a day for adults.9,10 Despite these recommendations, Americans consume more than 3,500 mg of sodium each day.
    More than three-quarters of the sodium Americans consume is from processed food or food purchased at restaurants.".
  • Harvard School of Public Health - "Given that the majority of US adults are at risk of developing health problems related to salt consumption, nutrition experts at Harvard School of Public Health, the American Heart Association, and the Center for Science in the Public Interest have called for the U.S. government to lower the upper limit of daily recommended sodium intake from 2,300 milligrams to 1,500 milligrams per day (2/3 teaspoon of salt). ".
  • Mayo Clinic - "Try to avoid products with more than 200 mg of sodium per serving. Eat more fresh foods. Opt for low-sodium products. Remove salt from recipes whenever possible. Limit use of sodium-laden condiments. Use herbs, spices and other flavorings to enhance foods.".
  • U.S. Food and Drug Administration - "The Nutrition Facts label that appears on food packaging also lists the "% Daily Value" for sodium. Look for the abbreviation "%DV" to find it. Foods listed as 5% or less for sodium are low in sodium. Anything above 20% for sodium is considered high. Try to select foods that provide 5% or less for sodium, per serving.".
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Coconut Oil:

Coconut oil, in recent years, is being hailed in some circles as a healthy oil, even a "miracle" oil with many healing properties. That's quite a change from the 1980's when tropical oils (palm and coconut), both high in saturated fat, were seen as significant risks for heart disease and their use was sharply curtailed. Proponents contend that the saturated fat in coconut is different than animal saturated fat in that it is composed primarily of medium-chain-triglycerides, MCTs (as opposed to long-chain-triglycerides), which are assimilated differently and do not pose a risk to heart disease. Populations that consume a significant amount of coconut (Polynesians, Filipinos, South Indians, Sri Lankans and Thai) are often cited as examples of people who do not have increased levels of heart disease despite having diets high in coconut oil. Much of the information touting the values of coconut oil come from the Weston A. Price Foundation (WAPF), books written by Bruce Fife (director of the Southern Colorado chapter of the WAPF) including "The Coconut Oil Miracle", Joseph Mercola at mercola.com and health food stores or websites selling coconut oil. WAPF is known for having an unorthodox stance that saturated fats are healthy and do not cause heart disease. Mercola, who sells supplements on his website, was written up by the FDA to remove the health claims on the labels of the coconut oil he sells.

The benefits claimed for coconut oil are mostly from testimonials. There are not recognized clinical studies to support many of these claims. They include;

  • Prevents heart disease - evidence for this is general, usually citing the health of populations that consume a lot coconut.
    Comment: It is difficult to generalize by looking at only one component of the diet. Diets which have a good source of omega-3 (fish) and are low in refined foods can be protective against heart disease. Studies looking at the effect of coconut oil - virgin or conventional - on heart disease in humans are scarce.
  • Promotes weight loss - How? It stimulates your metabolism so you burn more calories, MCTs are used for energy rather than stored as fat like LCTs.
    Comment: Like other oils, coconut oil has 120 calories/Tbsp. If you don't burn it off in activity, you will most likely store it as fat. Limited studies have shown the effect of MCT oil on weight loss is modest. Since coconut oil contains only about half as much medium-chain triglycerides as MCT oil, would coconut oil have just half of that "modest" impact on weight? The studies haven't been done.
  • Antimicrobial and antiviral - How? Coconut oil is 44% lauric acid. Lauric acid is a triglyceride that when digested breaks down into monolaurin (a monoglyceride), diglycerides and free fatty acids. Monolaurin can act as an antibiotic to reduce inflammation and numerous bacterial, viral and fungal infections. It works against lipid coated bacteria and viruses by reacting with their lipid membrane, weakening it, causing it to burst and killing the organism. However, it does not kill beneficial bacteria, as antibiotics will. Jon J. Kabara did research in this area and now websites sell monolaurin in supplement form. However, antimicrobial claims are not made on the website since it would then be classified as a drug instead of a supplement and would require FDA approval.
    Comment: Currently, there is insufficient evidence to support that it is effective for colds, flu, herpes, singles, chronic fatigue syndrome etc.
  • Improves thyroid function - Coconut oil is a type of alternative treatment to help boost an underactive thyroid gland. It helps raise your basal body temperature, reducing cold sensitivity.
    Comment: According to Mayo Clinc "Is it true that coconut oil can cure hypothyroidism? No. Coconut oil is claimed to help with numerous health conditions, including an underactive thyroid, weight loss, heart disease and Alzheimer's disease. But there's little to no evidence supporting any of these claims."
  • Improves Alzheimer's - How? The theory is that the brain becomes insulin resistant and cannot burn glucose efficiently and gets starved. Glucose is the primary fuel for the brain, however, during fasting or starvation, it can run on an alternate fuel, ketones, made from fat metabolism. The concept is that coconut oil can make ketones available to the brain. Pediatrician Mary Newport has made youtube videos and publicized the positive results her husband (who has Alzheimer's ) experienced when his diet was supplemented with coconut oil.
    Comment: Studies by Accera Inc. who makes MCT supplements, have not been able to demonstrate significant improvement. National Institutes of Health researcher Richard Veech cautions. "While cells produce ketones when they metabolize the medium-chain triglycerides in coconut oil, that doesn't lead to levels anywhere near high enough in the brain to do much good"
  • Prevents premature aging of the skin - Coconut oil can be beneficial when applied externally to the skin (below the neck) and hair. It is not recommended for use on the face since it may clog pores of those with sensitive skin.

Coconut when eaten as a whole food, is healthy and safe. It is generally eaten in small amounts. Coconut oil which can raise blood cholesterol, may not be the best choice for cooking and baking when there are other monounsaturated vegetables oils (canola, olive) that are known for their abilities to lower LDL. Some vegans will use coconut oil as a substitute for butter in pastries like pie crust which require a solid fat. Coconut oil in this case, is a healthier choice than butter. Adding a little coconut oil to an otherwise healthy diet should not cause any problem. However, adding coconut oil to a western diet (low in omega-3 and with regular intake of meat and refined foods) may make high cholesterol problems worse! The benefits of coconut oil, when taken as a supplement for healing purposes, are still unproven. If you are not overweight and do not have a predisposition to heart disease, you can experiment with small amounts (1-2 Tbsp/day with food) to see if you experience any personal benefit. It may help with some skin and digestive issues but do not expect a "miracle".

What the experts say:
  • Brenda Davis - "It turns out that coconut oil is neither a menace nor a miracle food. Coconut should be treated in much the same way as other high-fat plant foods-enjoyed primarily as a whole food. ...a food that provides a lot of calories with very few nutrients." At http://www.vegsource.com/articles/brenda_davis_fats.htm "Research suggests that - when consumed in moderation as part of a high fibre, cholesterol-free, plant-based diet - coconut and other saturated fat-rich plant foods do not increase cholesterol levels or heart attacks."
  • Dr. John A. McDougall - "Testimonials provide most of the evidence for the miraculous effects these oils have on people, rather than well thought out and carefully designed experiments. Thus, most of these claims are based on a little truth overblown into a sales pitch for sellers of coconut oil. My conclusion is that coconut is a natural plant food which can have a small place in most people's diets. As a whole food the oils are combined with the fiber, vitamins, minerals, and other plant components in a way that makes them safe. You will likely gain weight if this becomes a big part of your diet. Just think of it as a treat."
  • Dr. Andrew Weil - "Coconut oil is one of the few saturated fats that doesn't come from animals, but like other saturated fats can raise cholesterol levels and, therefore, should play only a very limited role, if any, in your diet. The benefits of coconut oil in the diet, if any, are likely to be minimal, and until we have more and better evidence about coconut oil's effect of metabolism and potential role in promoting weight loss, I do not recommend using it."
  • Academy of Nutrition and Dietetics - "The jury is out with regards to coconut oil. What is known is that coconut oil is high in saturated fat. And, diets high in saturated fat may raise cholesterol levels in the body, which could increase your risk for heart attack and stroke. While you don't have to avoid coconut oil altogether, be cautious about how much you are using and limit your total intake of saturated fats. Research shows that replacing saturated fats, such as coconut oil, with polyunsaturated fats and monounsaturated fats, such as olive oil, may be better for overall health."
  • Center for Science in the Public Interest - "Coconut oil may be a delicious fat best used in moderation like most everything else, but there's little evidence that it's an amazing, miraculous, brain-saving food."
  • Harvard School of Public Health - "Willett: Coconut oil and palm oil are higher in saturated fat than other plant oils. They are less harmful than partially hydrogenated oil, which is high in trans fats. But they are less beneficial for the heart than plant oils that are rich in unsaturated fats - olive, canola, sunflower, and other oils. "
  • Mayo Clinic - "Although eating coconut oil in moderation isn't likely to harm your health, it's not likely to help you lose weight either. For successful, long-term weight loss, stick to the basics - an overall healthy-eating plan and exercise."
  • WEBMD - "While coconut oil shouldn't be considered off-limits, it doesn't quite live up to the hype, either. "This is another case of it if sounds too good to be true, it probably is," Young says. It's fine to add small amounts to your diet. But keep the focus on healthier fat sources along with vegetables, fruits, whole grains, and lean proteins."
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Microwaves:

Are microwaves safe? A number of websites are claiming microwave ovens are dangerous and that you should throw yours out. It's surprising that after all the years microwaves have been around, that there are still fears of the new technology. Many of the websites (mercola.com, globalhealingcenter.com, herbalhealer.com, healingnaturallybybee.com, foodbabe.com, vega-licious.com, drsinatra.com, etc.) simply recycle the same points. They mention the 1991 study by Dr. Hans Ulrich Hertel and Bernard H. Blanc, and information gathered by William Kopp about early German/Russian research done post WWII. Perhaps the most elaborate essay is found at health-science.com The Hidden Hazards of Microwave Cooking written by Anthony Wayne and Lawrence Newell.

There are a number of excellent rebuttals which counter these unsubstantiated claims point by point. So rather than repeat (they say it better than I could anyway) I will simply reference the articles directly; yourmedicalsource.com Is Microwaved Food Dangerous? The myths and the facts., skeptoid.com Are Microwave Ovens Safe? and perhaps the best drmyattswellnessclub.com Cooking in The Microwave Oven: Is It Safe?

Bottom line: Microwaves are safe if used as directed. Make sure the door closes well, (no need to stand next to it while it is operating), use only microwave safe containers (ceramic or glass, not any plastics that could melt or metals), be aware that liquids can heat unevenly and should be stirred (test baby formula on the back of your wrist before serving) and be aware that though it is uncommon, water can super heat without boiling. To prevent splatters, cover food with an appropriate lid or a plain white paper towel (no dyes). I generally use the microwave for reheating leftovers, a quick thaw or baked potatoes. I prefer steaming or sauteing for cooking vegetables and do not recommend cooking/reheating eggs in a microwave.

There are no credible sources or studies to substantiate claims that microwave ovens are unsafe, cause cancer, brain damage or change foods into dangerous compounds. Microwaves cook food. As with any other cooking method, food changes, bacteria and living cells are killed and there can be some nutrient loss. However, the nutrient loss is usually less since less water is used (a couple of tablespoons is sufficient) and cooking times are shorter. 90% percent of households use them and there has not been any widespread issue reported.

What the experts say:
  • Center for Science in the Public Interest, "Nutrition Action Healthletter" April 2005 - cspinet.org Microwave Myths
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DHA:

Can taking DHA, fish oil or omega-3 supplements increase your risk of high-grade prostate cancer by 71%? That's the headline some journalists were posting after a 2013 study made this implication. There have been a number of articles written in response to this study and they are all highly critical and disagree with its conclusion. An excellent rebuttal appeared in the Huffington Post, Media Madness: Fish Oil Supplements Cause Prostate Cancer! by Dr. Jonny Bowden.

What is DHA? DHA (docosahexaenoic acid) is an omega-3 oil. DHA is found heavily in the brain and retina. It is associated with improved cognitive function and may be protective against, memory loss, Parkinson's and Alzheimer's. DHA/EPA are found in fish oils but not plant-based omega-3 oils. Plant-based omega-3 oils (flax, walnuts, etc.) are ALA (alpha-linolenic acid). The body can convert ALA to DHA/EPA but the ability to convert can vary from person to person. So, even though you may be consuming plant-based omega-3 oils, there is no guarantee your body is making the required DHA from it.

Why take DHA? According to Wikipedia "DHA deficiency likely plays a role in decline of mental function in healthy adults, which is indicated in a study from 2010 conducted at 19 U.S. clinical sites on 485 subjects aged 55 and older who met criteria for age-associated memory impairment. The study found algal DHA taken for six months decreased heart rate and improved memory and learning in healthy, older adults with mild memory complaints. These findings indicate the importance of early DHA intervention and provided a statistically significant benefit to cognitive function in individuals over 50 years of age. Vegetarian diets typically contain limited amounts of DHA, and vegan diets typically contain no DHA. Vegetarians and vegans have substantially lower levels of DHA in their bodies, and short-term supplemental ALA has been shown to increase EPA, but not DHA. However, supplemental preformed DHA, available in algae-derived oils or capsules, has been shown to increase DHA levels." Another study from 2014 showed DHA/EPA improved brain function and structure in older healthy adults. Additionally, a Canadian study on mice has shown that DHA deficiency is a risk factor for Parkinson's and that sufficient DHA is protective against the development of Parkinson's.

Bottom line: The subjects in this study were not taking omega-3 supplements. The higher DHA blood levels in prostate cancer subjects, is considered correlation not causation. Researchers do not know why DHA levels were higher. There are other risk factors for prostate cancer; age, race, family history, obesity, high saturated fat intake, etc. The conclusion that omega-3 supplements increase the risk of prostate cancer cannot be made. Media headlines implying such, misinterpret the study and irresponsibly create a lot of confusion. The weight of the evidence from numerous other studies shows that omega-3s are safe and have many health benefits. Vegetarians would be well advised to insure their DHA blood levels are adequate. DHA, available in algae-derived oils or capsules, has been shown to increase DHA levels. DHA supplements are not necessary for those who consume occasional seafood but for vegetarians, especially vegans, they can be useful as a preventative measure against neurological diseases in later life. DHA supplements are not effective for those who already have a neurological disease.

What the experts say:
  • Dr. Michael Murry - The authors of the bad study conclude that men are at higher risk of aggressive prostate cancer if the total plasma level of EPA+DPA+DHA is greater than 3.68 percent. If that were true, then aggressive prostate cancer would be a major health concern and the leading cause of death in any country with even moderate fish consumption. But population-based studies show just the opposite effect. For example, prostate cancer incidents and death rates are among the lowest known in populations consuming the traditional Japanese or Mediterranean diets, two diets with a relatively high content of EPA+DHA. In one of the best-designed studies, researchers in New Zealand examined the relationship between prostate cancer risk and EPA+ DHA in red blood cells. Higher levels of EPA+DHA were associated with a 40 percent reduced risk of prostate cancer.
  • Duffy MacKay, N.D, Council for Responsible Nutrition - The numerous benefits of omega-3 fatty acids from foods (like salmon and sardines) and dietary supplements are well-established for men and women in all stages of life-and this new study does not change those recommendations about the importance of this nutrient. Hundreds of studies over the past two decades have shown omega-3 fatty acids to have positive effects associated with cardiovascular health, perinatal health, inflammation, cognitive function, or cancer. Collectively, this body of research serves as the basis for numerous recommendations from respected organizations, scientific boards and healthcare practitioners that Americans get omega-3 fatty acids in their diets. It is counterproductive when studying nutrition for researchers to promote their study as if it were the only piece of research that counts. In this case in particular, it is especially disingenuous for the researchers to make the kinds of assertions we've seen in the press, given their results are in stark contrast to previous epidemiologic studies that not only demonstrate no correlation between omega-3 consumption through fish and/or supplementation and the risk of prostate cancer, but in many cases also showed a protective effect against prostate cancer.
  • Alliance for Natural Health - there has been no discussion around the incidence of prostate cancers among indigenous peoples whose long-chain omega-3 fatty acid consumption is at the top end of the spectrum. The Inuit Nunangat population of Canada, for example, exhibits prostate cancer levels significantly lower than the Canadian average.
  • Dr. Andrew Weil - this appears to be an unfortunate combination of questionable science, unwarranted conclusions, and dreadful media coverage. The well documented evidence for myriad benefits of high dietary intake of omega-3 fatty acids on both physical and mental health is very strong.
  • Jack Norris, RD - One final point is that vegans who do not supplement with DHA tend to have DHA levels around 1%. As I reported recently, we have an anecdotal report of a 60-year old vegan man who raised his DHA levels from 1.0% to 4.8% using 320 mg of DHA plus 130 mg of EPA per day. My recommendations are for vegetarians 60 and under to supplement with 200-300 mg every other day and for vegans over 60 to supplement with that much every day.
  • Winston J Craig - To optimize the n-3 fatty acid status of vegans, foods rich in ALA, DHA-fortified foods, or DHA supplements should be regularly consumed.
  • Harvard School of Public Health - Results from the Health Professionals Follow-up Study and others show that men whose diets are rich in EPA and DHA (mainly from fish and seafood) are less likely to develop advanced prostate cancer than those with low intake of EPA and DHA.
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Butter:

Is butter now safe? Is everything we've told about saturated fat wrong and it isn't dangerous to our health after all? Hardly. But that's what some recent articles would have you believe. "Eat Butter" was the cover story on Time Magazine's June 23, 2014 issue. "Butter is Back" was a headline in the New York Times article, March 25, 2014. A recent book "The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet" is getting a lot of good reviews on Amazon. These articles were written by Bryan Walsh, journalist for Time, Mark Bittman, food columnist for New York Times and Nina Teicholz, investigative journalist. Established nutritional authorities were appalled at the sudden media coverage promoting saturated fat and there have been numerous attempts to correct the confusion created. Unfortunately, rebuttals don't generate the same headline buzz like "Eat Butter".

All the commotion started when a meta-analysis by Dr. Rajiv Chowdhury et al. was published 3/18/2014 in the Annals of Internal Medicine. It concluded: "Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats." A meta-analysis is not a study in itself but strives to form a conclusion by compiling the results of numerous other studies. This can be tricky. Researchers need to decide what studies to include, which to exclude and what variables need to be accounted for in individual studies. The meta-analysis drew quick criticism from Dr. Walter Willet, chair of the nutrition department at the Harvard School of Public Health. "They have done a huge amount of damage." He and other scientists called for the authors to retract the paper. Numerous errors were pointed out (statistical errors, omission of key studies) and later a corrected version was published. The analysis included a study where subjects were given margarine, high in trans fat, as a replacement to saturated fat. Trans fat increases the risk of heart disease. According to Bonnie Liebman of CSPI "Removing that one trial from the meta-analysis reverses the results and shows that people who replaced saturated fat with poly-unsaturated fats had a lower risk of heart disease."

Even the authors of the meta-analysis were unhappy with how the media picked up on and misinterpreted their study. They claim their main point was that more study is needed. They are not saying the current guidelines are wrong and people can eat as much saturated fat as they want. (Di Angelantonio)

Bottom line: Saturated fat raises cholesterol levels, especially the bad LDL, and elevated LDL levels are a risk factor for heart disease. Replacing saturated fat with polyunsaturated or monounsaturated fats (not trans fats) lowers cholesterol levels and the associated risk for heart disease.

What the experts say:
  • Center for Science in the Public Interest, "Nutrition Action Healthletter" May 2014 - cspinet.org Fat Under Fire Interview with Martijn Katan professor of nutrition at the Vrije Universiteit Amsterdam
    "Now, the fact that saturated fat raises cholesterol, especially the bad LDL cholesterol, is beyond doubt. That as been shown in hundreds of trials that fed people different fats."
    Q: Are some researchers intent on showing that saturated fat does not cause heart disease?
    A: Unfortunately, yes. In November 2008, the global dairy industry held a meeting in Mexico City where they decided that one of their main priorities was to "neutralize the negative impact of milkfat by regulators and medical professionals."
    "Nutrition Action Healthletter" Dec 2015 - cspinet.org Big Fat Myths - excellent comprehensive article.
  • Dr. Walter Willet - This paper is bound to cause confusion. A central issue is what replaces saturated fat if someone reduces the amount of saturated fat in their diet. If it is replaced with refined starch or sugar, which are the largest sources of calories in the U.S. diet, then the risk of heart disease remains the same. However, if saturated fat is replaced with polyunsaturated fat or monounsaturated fat in the form of olive oil, nuts and probably other plant oils, we have much evidence that risk will be reduced.
  • Dr. John A. McDougall - I know that one of their main conclusions is wrong: That it is OK to eat animals. Dairy, meat, and eggs are bad for people and the planet.
  • Dr. David Katz - There clearly isn't a war against all dietary fat, and hasn't been one for a very long time if ever. Anyone not living under a rock on another planet knows that the 'Mediterranean diet' is one of the healthiest options we've got, and it's awash in olive oil. Anyone not lost at sea without radio contact knows that 'fish oil' is good for us.

    Mr. Walsh is rather harsh in his characterizations of Ancel Keys... The original advice about cutting fat -- from Keys and others -- was advice to eat fewer of the fat-rich foods that predominated in the then typical American diet -- namely meat, butter and cheese -- and replace them with more of the then-available foods naturally low in fat. Those foods were vegetables, fruits, beans and legumes, and whole grains. The intended guidance was never applied. Big Food took over the field, and completely recast the terms of engagement. Rather than eating less steak and more spinach, we passed the Snackwells.
  • Dr. Michael Greger - Time magazine's recent cover exhorting people to eat butter could be viewed as a desperate attempt to revive dwindling print sales, but they claimed to be reporting on real science, this systematic review and meta-analysis published in a prestigious journal, which concluded that current evidence does not clearly support cardiovascular guidelines that encourage cutting down on saturated fat, like the kind found in meat and dairy products like butter.

    No wonder it got so much press, since reducing saturated fat intake is a major focus of most dietary recommendations worldwide aiming to prevent chronic diseases including coronary heart disease. So, to quote the Center for Science in the Public Interest, "What gives? Evidently, shaky science and a mission by the global dairy industry to boost sales."
  • PlantPositive.com - The Time piece was written by Bryan Walsh and for the most part it was predictable rehash of the many myths and fallacies embraced by low-carbohydrate diet advocates for decades now. I've created a website and a YouTube channel to educate the public about the tricks of the low-carb promoters and this article offered nothing I haven't seen already. What sets this article apart, however, was its prominence. Somehow the low-carb world's distorted view of nutrition found its way into the pages of the nation's leading news magazine.
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For additional information:

Below are some respected leading nutritional doctors and dietitians that promote vegetarian diets. When in question about some nutritional statement, diet or rumor, check what they have to say. They are generally all on the same page.

  • Dr. Neil Barnard - Founded the Physicians Committee for Responsible Medicine, PCRM, in 1985. Book; "Food for Life".
  • Dr. T. Colin Cambell - Professor emeritus of nutritional biochemistry at Cornell. Published over 300 research papers. Lead scientist in the China-Oxford Cornell study on diet and disease, aka "The China Study". Featured in the "Forks over Knives" movie. On advisory board for PCRM.
  • Dr Winston Craig - Professor Emeritus of the Nutrition & Wellness Department at Andrews University in Berrien Springs, MI, USA. (Seventh Day Adventist University). Good information for the lacto-ovo-vegetarian is available at his site vegetarian-nutrition.info.
  • Brenda Davis, RD, Co-author of "Becoming Vegetarian". Past chair of the Nutrition Dietetic Practice Group of the American Dietetic Association.
  • Dr. Caldwell Esselstyn - Physician, author, vegan. Esselstyn is a member of the Scientific Advisory Board of Nutrition Action magazine. Book; "Prevent and Reverse Heart Disease" Featured in the "Forks over Knives" movie.
  • Dr. Joel Fuhrman - Board-certified family physician, and nutritional researcher, who specializes in preventing and reversing disease through nutritional and natural methods. He is the author of seven books including the New York Times bestseller "Eat to Live".
  • Dr. Michael Gregor - Physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. He is a founding member and Fellow of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell's esteemed nutrition course at Cornell University. Dr. Greger's nutrition work can be found at NutritionFacts.org
  • Dr. David L. Katz - is the founding director (1998) of Yale University's Yale-Griffin Prevention Research Center, and current President of the American College of Lifestyle Medicine. He has published roughly 200 scientific articles and textbook chapters, and 15 books to date, including multiple editions of leading textbooks in both Preventive Medicine, and nutrition. Recognized globally for expertise in nutrition, weight management and the prevention of chronic disease, he has a social media following of well over half a million.".
  • Dr. Michael Klaper - Physician, author, vegan.
  • Dr. John A. McDougall - Physician and nutrition expert who teaches better health through vegetarian cuisine. He is the founder and medical director of the McDougall Program, a ten-day, residential program located in Santa Rosa, CA, where healing is promoted through proper diet and lifestyle changes. Books: "The Starch Solution", "The McDougall Plan: 12 Days to Dynamic Health"
  • Vesanto Melina,MS, RD, Co-author of "Becoming Vegetarian".
  • Virginia Messina, MPH, RD - Co-authored several books, including "The Vegetarian Way", and is a senior editor of the Vegetarian Nutrition and Health Letter from Loma Linda University.
  • Dr. Dean Ornish - Widely known for his lifestyle-driven approach to treat coronary artery disease (CAD). Dr. Ornish and colleagues showed that a lifestyle regimen featuring meditation, a low-fat vegetarian diet, smoking cessation, and regular exercise could not only stop the progression of CAD, but could actually reverse it. Book; "Dr. Dean Ornish's Program for Reversing Heart Disease". He founded the Preventive Medicine Research Institute
  • Dr. Andrew Weil - Founder, professor, and director of the Arizona Center for Integrative Medicine at the University of Arizona. Not a vegetarian but be does echo most of the same diet principles promoted by the doctors above (except the low-fat part). Very balanced and sound perspective. Book: "Eating Well For Optimum Health"
  • Walter Willet - is a professor of Epidemiology and Nutrition at Harvard T.H. Chan School of Public Health. He is the most cited nutritionist in the world! Willett was the principal investigator of the Nurses' Health Study II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments, are providing the most detailed information on the long-term health consequences of food choices. He has written four books for the general public including "Eat, Drink, and be Healthy"

Authoritative websites for nutritional information:
Academy of Nutrition and Dietetics (formerly the American Dietetic Association)
Center for Science in the Public Interest, CSPI
Harvard School of Public Health, The Nutrition Source
Mayo Clinic
National Institutes of Health
Physicians Committee for Responsible Medicine
U.S. Food and Drug Administration, FDA
Vegetarian Resource Group
WEBMD

Disclaimer:

The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site.

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