"The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease" - THomas A. Edison

Question: What is Pure Grain Bread?

A:The Heart of Nature bread is an unique, high fiber loaf packed with seeds and whole grains. The bread is baked without any flour nor raising agent, including yeast. It is a very dense and wholesome bread, very satisfying and deliciously chewy! It is a genuinely tasty, moist and digestible loaf without any refined carbs and additives. The whole range is full of protein and omega-3 acids with excellent omega-3/ omega-6 ratio.

Our bread is an ultimate source of nutrients and minerals, imperative for optimum healthy lifestyle and suitable for almost anyone at any age. By upping your energy, slowing down ageing processes and boosting immunity improves lives dramatically. Himalayan salt is added to enrich their unique, delicious flavors and support essential minerals benefits.

The Heart of Nature range offers fantastic choice for anyone following gluten free, wheat free, sugar free or dairy free daily diet, as well.

All our breads are Vegan and Vegetarian friendly.

Question: How does fibre benefit health?

A:Fibre helps to keep our digestive system healthy and helps to prevent constipation. For example, fibre bulks up stools, makes stools softer and easier to pass and makes waste move through the digestive tract more quickly.

The European Food Safety Authority suggests that including fibre rich foods in a healthy balanced diet can improve weight maintenance. Dietary fibre can reduce your risk of:

- Cardiovascular disease (heart disease and stroke) and type 2 diabetes: Foods such as oats and barley contain a type of fibre known as beta glucan, which may help to reduce cholesterol levels if you consume 3g or more of it daily, as part of a healthy diet.

- Colorectal cancer (bowel cancer): Did you know that the World Cancer Research Fund (WCRF) estimate that 45% of bowel cancer could be prevented through diet, physical activity and weight?

Fibre and bowel cancer: We know that dietary fibre may help to protect against bowel cancer. Although the reasons for this are not fully understood, this may be because fibre increases stool size, dilutes content and moves it faster through the gut so the amount of time waste products stay in contact with the bowel is reduced. Some types of fibre may also help gut bacteria produce helpful chemicals that can have beneficial effects on the bowel (see below).

Fibre and good bacteria: Research has increasingly shown how important the bacteria in our gut may be to our health, and it has been suggested that a fibre rich diet can help increase the good bacteria in the gut. Some fibre types provide a food source for ‘friendly’ gut bacteria helping them to increase and produce substances which are thought to be protective such as short-chain fatty acids.

https://www.nutrition.org.uk/healthyliving/basics/fibre.html

Question: Why the ratio of omega-6/omega-3 essential fatty acids is so important?

A: Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.

https://www.ncbi.nlm.nih.gov/pubmed/12442909

Question: Why we do not use any hydrogenated fats ( trans-fats ) and why you should avoid it at all costs?

A: Hydrogenated fat is widely used. We see it listed in the ingredients of margarine, biscuits, cakes, frozen meals, fried foods, sweets, crisps, fish fingers and many dairy products. It's popular with food manufacturers because it gives food structure and does not feel or taste oily.

What is it? Well, some kind of vegetable fat that's been treated somehow for some reason, probably nothing to worry about, right?

No, it's an artifical fat that's more unhealthy than any other.

The calorific value of fat is the same whatever form it comes in, but the kind of fat makes a huge difference to what it does in your body.

Saturated fat (most animal fats) are more unhealthy as they fuzz up the arteries, causing heart disease. Mono-unsaturates and polyunsaturates are the healthier ones. 'Saturated fat' means fat where the molecule cannot fit any more hydrogen atoms on. 'Mono-unsaturate' means the fat molecule has room for one more hydrogen atom, 'polyunsaturate' means it has room for more than one. Hydrogenated fat isn't technically a saturated fat, so it looks OK on the label. But it is actually vegetable oil blasted with hydrogen so that it behaves like saturated fat. The hydrogen makes the fat harder, which is why it sticks to your arteries. It's also why it's solid at room temperature (mono and polyunsaturated fats are usually oils). This solidity is desirable for food manufacturers as it adds substance and body to the product, whereas the healthier oils make things too squidgy and oily to the touch. Many foods sold as 'low fat' are loaded with hydrogenated stuff, plus extra sugar (which you then make into fat).

Hydrogenation is a chemical process whereby ordinary vegetable oils are chemically altered to make them so hard that they won't melt in your hand. Basically a complete adulteration of the original (healthy) oil occurs. In the effort to make foods last longer in the supermarket, all traces of essential fatty acids are obliterated from processed foods, and hydrogenated fats take their place. A brief look at how hydrogenated oil is made will show that it cannot be conducive to health:

1. Vegetable oil is mixed thoroughly with fine particles of nickel or copper.

2. It is then heated to a very high temperature (about 200 degrees celsius) and held at that heat for 6 hours.

3. Meanwhile, hydrogen gas is pumped through the mixture at high pressure, and then the excited hydrogen atoms penetrate the vegetable oil molecules and chemically change them into 'transfats' ('trans fatty acids'). These are new, complex substances that are not found in nature, except at low levels in some animal fats.

4. The mixture is then cooled down to form tiny hard plastic-like beads. These hard beads are known as 'hydrogenated oil'.

The beads of hydrogenated oil are mixed with liquid vegetable oil and heated up again to a high temperature. when this mixture cools you have margarine. Margarine made like this can contain 'trans-fats' at levels up to 40%.

Many people thought that the great health debate between butter and margarine had been resolved long ago: butter had too much saturated fat and encouraged heart disease and obesity. Margarine received a clean bill of health, because it was high in polyunsaturated fats and low in the heavier saturated fats. Nobody took much account of the fact that margarine is high in hydrogenated fat, the chemically transformed fat rich in unusual trans-fats.

A Department of Health report shows that the beginnings of heart disease can be found in those as young as seven. Research in the USA has shown that nowadays even 3-year old children have developed fatty deposits of plaque in their arteries at levels normally only found in much older people.

Just because some food product is 'vegetarian' or 'vegan' does not necessarily mean it is healthy. A lack of essential fatty acids to handle fat, and the eating of transfats, is more often the cause of obesity and heart disease than the eating of cholesterol-rich foods. After all, the body needs some cholesterol to produce a range of crucial hormones. And it's not just cholesterol that's needed. You need fats too. Like proteins, fats (lipids) are the building blocks of the body's essential structures. The membrane of every cell is a thin envelope of fat that encases and protects it.

Fatty acids strongly influence the 'fluidity' of the cell, the ability of the cell wall to allow red blood cells through with life-sustaining nutrients. The brain is 60% lipids.

Trans-fatty acids sit like cement in the body, clogging up arteries and impeding hormone production, and replacing good, necessary fats (Omega 3s and 6's) with something harmful. You can't do anything with transfatty acid except burn it off as calories; basically, its function is to poison your system and generate abnormal biochemistry.

The article was taken from http://www.headheritage.co.uk. Many thanks to the author.