|
Lipid abnormalities |
||||
We discovered that EFA abnormalities and deficiencies are highly prevalent in the US, and wrote key papers describing how to diagnose deficiencies and abnormalities of essential fatty acids and of w3 and w6 essential fats. We discovered key fatty acid abnormalities associated with heart disease, Crohn's disease, abnormal lipids (high cholesterol, high TG, low HDL) and other conditions. We warned about the dangers of low fat diets and the USDA Food Pyramid more than 20 years ago. We wrote scientific papers that constitute the basis for nutrition recommendations made by public health organizations and books written by many authors.
We differ from many organizations in our approach to nutrition, fat and health. We believe that most organizations rely on views expressed by the US Federal government (NIH, USDA), and on organizations such as the American Heart Association and the American Dietetic Association. Their views often follow committee recommendations and fat research which we consider outdated. We seek to present views based on our state of the art research, and communications from scientists at recent public meetings or private communications to us. Some of those differences are presented here.
What we do differently
We seek to provide different views than those you find in health web sites, scientific journals and news media. We provide scientific research not available anywhere else based on our own research and on personal communications with leading scientists. We consider many public statements (found in food labels, journals, news media) to be misleading or to omit material facts.
Most web sites and news media report on a few papers published in selected journals. Those that receive the most news media coverage are the New England Journal of Medicine, the Journal of the American Medical Association, Science magazine, and a few others.
We search practically all major scientific journals that focus on nutrition and fat. We review presentations at the leading scientific societies dealing with nutrition and fat. [Examples include ASPEN (American Society of Parenteral and Enteral Nutrition), AOCS (American Oil Chemistry Society), AHA (American Heart Association), ACC (American College of Cardiology) and many more.] We speak to authors of key papers and discuss findings with them. We attend specialized seminars where research is presented and discussed years before publication.
We read the article, trace its citations,and review the experimental methods. If we find errors, we contact the authors, when we can. If an error is major, we write a letter to the editor of the journal explaining it.] We not only report the findings; we interpret them.
We produce the news that others write about. We conduct original studies. We analyze blood and food samples for fatty acid composition.
Contents
Protein I Carbohydrates I Vits&Mins I Carnitine&Choline I Fats I w3s I Monounsaturates
High cholesterol
|
Key differences between our strategies and those provided in medical web sites
and publications.
Our strategy:
Therapy based on optimization of cell function
through diet;
Emphasis on role of w3 and w6 = appropriate
intake (more than current minimum recommendations);
High ratio of w3/w6 but adequate intake of w6
(several groups recommend much higher ratio of w3/w6);
Avoidance of
excessive calories, SFAs, TFAs, MUFAs (many other groups recommend
MUFAs);
Treatment that seeks to optimize the fatty
acid profile;
What matters most for longevity is low
caloric intake (achievement of ideal weight) and proper balance of fats (Other
groups recommend fat avoidance, less saturated fat, and less cholesterol). The
ideal weight we recommend is at the lower level of current recommendations;
Instead of low fat diets that are high in
CHOs, we suggest diets high in essential fats and protein;
Vegetarian diets are healthy for some people,
but may be lethal for others;
Appropriate dietary therapy can accomplish
dramatic improvements in lipids, blood pressure, diabetes, and CVD (far greater
than diets recommended by NIH);
We de-emphasize the need for cereals and
grains; we propose that people eat fewer processed CHOs (bagels, breads, pasta,
etc);
These recommendations are based on our clinical research using laboratory blood measurements of nutrients and essential fats. We invented and patented new technology to better diagnose deficiencies and abnormalities of essential fats.
|
|
Search for listing of Dr. Siguel's publications -- abstracts are available through the National Library of Science's PubMed service; full-text may be purchased at an additional cost. Also see our credentials. |
Nutritional
Strategy
Our strategy is to provide mixtures of essential fats and nutrients unique to each person. Based on the person’s nutritional history, lifestyle, blood tests, health status, fatty acid profile, and other clinical data, we calculate the mixture of essential fats and other nutrients that is most likely to increase life span and well-being. We develop new strategies for common conditions, and new treatments for conditions where existing therapies are failing.
Contrary to views in some publications, our research indicates that nutrients (from foods) not only feed the body, but also modify all chemical reactions for better or for worse. By changing the way we eat, we can have healthier, stronger, and smarter children. We can improve either our brains or our muscles in an extreme way, or both at once in a moderate way. The diet for a professional athlete who needs stamina for many hours of professional games is quite different from the diet of a full time scientific researcher or a professional chess player.
We have new strategies to prevent premature death from heart disease or diabetes due to accelerated atherosclerosis, to correct abnormal lipids, and to improve gastrointestinal malabsorption and disease (Crohn’s disease and related conditions).
Most of our suggestions are covered by most insurance programs and are implemented by your regular physician using the laboratories s/he normally uses (we may suggest a few more tests). The cost of a fatty acid profile for one sample ranges from a few hundred dollars for most cases, up to several thousand dollars for complex cases.
Our treatment consists of an individualized mixture of natural foods, a mixture of vitamins and minerals, and a special mixture of essential fats. We also indicate sources for the types of oils and foods we suggest. Appropriate sources are critical because different foods and oils contain very different amounts of specific fatty acids.
We propose that most people eat fewer total calories. One way to do this is to eat natural foods with less fat (such as vegetables), which usually have fewer calories per volume. However, one must not make the common mistake of substituting calories from fat with calories from CHOs.
We place the emphasis on eating natural foods in their natural states, rich in cells and nutrients. This is important because natural foods contain thousands of substances that the body needs in varying amounts. We cannot eat highly processed foods stripped of thousands of natural ingredients and then supplement our diet with the optimal mixture of those ingredients. No human mind is able to duplicate what foods naturally produce.
Each person should eat the foods that are natural for his own ancestry and environment. People who have genes that have evolved through a hundred thousand years in a cold environmental have a different evolutionary adaptation than those whose genes evolved in a warm environment.
Blacks from Africa look different from whites from Finland. The reason they look different is that they have different genes that have adapted them to different environments: dark skin protects against the sun in Africa, whereas white skin allows absorption of much more of the sun's rays in Finland.
The natural foods and animals available in Finland have adapted to their environment the same way, and they have different biochemical compositions than the animals and plants in Africa. The ecological balance of nature, where each species adapts to its environment and is food for the other species, is critical for our concept of optimal diet.
To understand our strategies, you must understand a number of key nutrition terms.
The major nutrients are water, carbohydrates, protein, fat, vitamins, minerals, fiber, and other substances found in foods whose roles are not well known.
Protein (PRO)
We agree with current protein recommendations, although we raise the minimum by about 10% for patients likely to suffer from malnutrition. People on low-fat, low-calorie diets (for weight loss purposes), some women, and elderly people may need to eat more protein than they currently eat. We suggest that these people eat more protein-rich foods, such as chicken, pork, lean meats, and some types of eggs.
Carbohydrates
(CHO)
Total caloric intake from CHO should be reduced.
We suggest that people eat more natural CHO from whole natural foods. We suggest reducing intake of processed CHO, even those made with "whole grains." Foods to minimize include breads, pasta, and cereals. Foods to avoid include: fried CHOs, CHOs with hydrogenated oils, highly processed CHOs (such as doughnuts), fried potatoes, sugar, fructose, corn syrup, and most syrups. Pure natural whole syrups such as maple syrup or honey are preferred because they are whole natural foods, but watch for their calories.
Vitamins and
minerals
We agree with general current recommendations for vitamin and mineral intake, and suggest that people take about the current RDA. However, we do not agree with recommendations that "much more is better". While most people may need a few supplements (perhaps one multivitamin + mineral every other day or 3 times per week to supplement the diet), most people should avoid taking too many vitamins or supplements.
For example, although antioxidants are essential, too many antioxidants can interfere with the body’s ability to kill bacteria, viruses, and cancer cells (oxidative processes). We provide specific guidelines on an individual basis. For some diseases, more antioxidants may be better; for others, it may be worse.
Carnitine
and choline
We suggest these substances only for specific diseases. Most Americans who eat whole foods with protein and cells do not need carnitine and choline as supplements (they are part of natural foods). Too much may be counterproductive.
Fats
Among the thousands of important nutrients, we identify fatty acids as one of the ones most likely to be deficient, and the one on which we place our greatest emphasis. We provide specific guidelines for different types of fats: SFAs, MUFAs, and PUFAs of the w3 and w6 families (EFs). Over 20 years ago, Dr. Siguel proposed that the types of essential fats we eat (amounts and proportions of w3s and w6s) are the most significant nutritional factor in health and disease. Moreover, eating more saturated, monounsaturated or trans fatty acids is unlikely to improve health.
However, there are many other nutrients that are important and we seek to achieve a balance of all of them. This includes choline, carnitine, other minerals, etc. Although we emphasize a diet high in vegetables and fruits, we do not necessarily exclude animal foods. Quite the contrary; we recommend strict vegetarian diets to only a few people who are biochemically adapted to eat them.
SFAs
People probably need some SFAs, but most people get enough and there is no need for supplements. Foods (or supplements) rich in SFAs, such as Medium Chain Triglycerides, are to be avoided. Rare exception: patients with severe malnutrition that cannot absorb fat (people who weigh so little that they look like death camp prisoners).
MUFAs
Unlike many leading public health organizations, we do not consider MUFAs healthy for most Americans (a possible exception may be those living in tropical or warm areas). We believe the benefits from foods such as olive oil come from various substances in the oil or in the olives, not from the fat itself. While many public health organizations recommend greater intake of MUFAs, we suggest greater intake of specific mixtures of w3 and w6 PUFAs (EFs). Our recommended minimum intakes of EFs are generally greater than those suggested by other groups.
PUFAs
We provide specific mixtures of w3s and w6s for specific conditions. We suggest large supplements of w3s and w6s only for specific abnormalities diagnosed with the appropriate fatty acid profile. We do not suggest taking them as "self treatment" because of the risk of bleeding, promoting cancer, etc.
Optimizing fatty acid profiles is a cornerstone of our treatment program. It means not just merely eating w6s or w3s or a diet high in w3s, but rather eating the mixture of w3s and w6s that is best for a particular person.
TFAs
Today most scientists agree that we should avoid trans fatty acids. They are divided on the effects of SFAs, claiming that some SFAs are better than others. Many scientists now advocate eating more w3s, but believe that Americans eat too many w6s.
Omega 3s
We do not advocate greater intake of w3s and decreased intake of w6s. We do not consider arachidonic acid (w6) harmful when properly used. We suggest fish oils only for specific conditions (and only specific types of those oils).
Monounsaturates (MUFAs)
Our research has found that MUFAs are close to SFAs in promoting CHD. According to Dr. Siguel, the alleged benefits of the Mediterranean diet are due to foods high in w6s (olive oil, lean meats, vegetables, and fish) and w3s (vegetables and fish) and exercise (high caloric intake but lean body mass = adequate nutrients).
Low Fat
Diets
Today, the consensus is that low-fat diets are harmful, that avoiding saturated fat or total fat is not important, and that it is eating fewer calories and eating the right mixture of fatty acids that is important.
We were the first to publish statements that low fat diets can be harmful to many people and why. We said that following the USDA "pyramid," which represents recently developed nutritional guidelines, is misleading and may lead to increased CAD. We were the first to dispute current fat recommendations from the American Heart Association, the American Diabetic Association, and the National Institutes of Health. We proposed an alternative which our research indicates is healthier.
When evaluated in light of our findings, the new USDA nutrition recommendations are faulty. The "pyramid" places pasta and cereals at the "base" of a healthy diet. If strictly followed, this diet may lead an individual to derive most of his/her calories from foods depleted of EFAs, producing EFA insufficiency (EFAI). This is because a large segment of the US population interprets the base of the pyramid to consist mainly of processed foods, such as supermarket cereals, breads, and pastas which are deficient in EFAs. Low fat diets not based on whole foods are low in EFAs and thus present a high risk of EFAI. Read our letter to the USDA published in the September, 1995 issue of Am. J. of Clinical Nutrition.
For references, see Siguel's publications.
Fiber
Many cereal manufacturers, scientific journals, lay
publications and the FDA appear to support the view that eating fiber prevents
(or treats) cardiovascular disease and some types of cancer. However, readers
rarely understand the basis for that research.
There are two types of research. In
experiments, subjects follow a "treatment" or "control"
diet (or therapy). In epidemiological studies, researchers compare two or more
populations with different diets or behaviors.
Usually, researchers find that in the context of a well
designed experimental diet (meaning people eat well), used for a relatively
short period of time, eating more fiber is associated with favorable outcomes.
Alternatively, they may find that populations that eat more fiber have
healthier outcomes.
There are many problems with these findings. In experiments,
the subjects usually eat a well balanced and well designed diet that usually
provides all types of nutrients. Eating more fiber is compared with eating less
fiber, usually below desirable levels. Thus, it is not surprising that eating
fiber is found to be healthy. In epidemiological studies, the people who eat more
fiber usually eat healthier meals and exercise more. These factors are
impossible to control. In any case, the impact of fiber is usually minor,
accounting for a small % of the variability or impact on health outcomes.
Our research finds that eating more fiber is indeed healthy when fiber is eaten as part of a diet rich in natural foods. However, merely adding artificial fiber to a diet and eating highly processed foods may have practically no impact on health. Similarly, eating many processed cereals and grains and avoiding natural foods rich in cells and essential fats may lead to heart disease rather than prevent it, as we stated in the Am. J. of Clinical Nutrition.
Siguel E, Lerman, RH. The role of EFAs: Reply
to the USDA. Am. J. Clin. Nutrition, 1995; 63:973-9.
Siguel E, Lerman RH. The role of EFAs:
Dangers in the USDA dietary recommendations ("pyramid") and in low
fat diets. Am. J. Clin. Nutrition, 1994; 60:973-9.
Examples of
differences in treatment of high cholesterol
|
Common recommendations |
Our strategy |
|
Low fat diets |
Low calorie diets |
|
Fat equally divided between SFA, MUFA, PUFA, or eat more MUFA |
Eat mostly PUFAs; avoid SFAs and MUFAs |
|
Olive oil is good |
Olive oil is fine; there are better oils |
|
Margarines are good |
Margarines are rarely good |
|
Avoid eggs, beef |
Eggs, beef OK within context of low calorie diet |
|
Eat more processed carbohydrates such as breads, pastas, cereals |
Minimize intake of processed carbohydrates such as breads, pastas, cereals |
|
Fish oils may help, no specific guidelines for type, brand, dosage |
Only some people benefit from fish oils. Specific guidelines for type, brand, dose |
|
No recommendations for soybean, flax |
Specific guidelines to use soybean, flax (seeds and oils) |
Examples of
differences in Crohn's disease
|
Common suggestions |
Our strategy |
|
Use steroids |
Avoid steroids |
|
Use anti-inflammatories |
Minimize anti-inflammatories, except for short term treatment of complex cases |
|
Intestinal resection |
Postpone it unless life threatened by obstruction or infection and TPN was tried and failed |
|
Nutrition has little effect |
Nutrition is the key to reduce inflammation and fight disease |
|
Avoid fiber |
Eat some fiber, unless you have an obstruction |
|
Vitamins + minerals non-specific |
Specific supplements |
|
Eat processed carbohydrates (breads, pasta, cereals) |
Avoid processed carbohydrates. Eat more protein |
|
Fat is OK |
Avoid fatty foods |
|
Supplements of Essential Fats are not needed |
Supplements of EFs are critical to control the disease and inflammation |
|
No recommendation for w3, w6 |
Specific recommendations for w3 and w6 levels and ratios |
|
Fish oils may be OK |
There are huge differences between fish oils; most are not acceptable. Instead, take flax seeds or flax seed oil |
|
Avoid vegetable oils |
Eat soybean oil, flax seed oil, flax seeds |
|
Other supplements not specified |
Take carnitine, choline, K, perhaps Mg, Mn |
|
Rare blood testing for nutritional abnormalities |
Repeated blood testing for nutritional abnormalities such as Mn, Mg, K |
|
Elemental diets and intravenous feeding rarely used |
Elemental diets and intravenous feeding frequently used as main treatment for exacerbations, severe inflammation |
|
Emphasis on the gastrointestinal tract |
We look at the whole body, to prolong life and well being |
Examples of differences with the
American Dietetic Association (ADA)
From "The ABCs of Fats, Oils and
Cholesterol" at website http://www.eatright.org/nfs2.html
as of 2/6/99
According to the ADA, their fact sheet is supported by a grant from Mazola (who
makes corn oil).
|
ADA suggestions |
Our strategy |
|
"Research has shown that the most effective defense against high blood cholesterol levels is through an eating pattern that is low in total fat, especially saturated fats and dietary cholesterol." |
Total fat does not matter so much as total calories and type of fat eaten. We suggest minimizing calories (fewest possible to maintain good health) and obtaining adequate dietary PUFAs. |
|
"There's no need to stop eating any one food. Just reduce the amount of fat and cholesterol in your food choices whenever you can." |
Reducing fat and cholesterol is less important than reducing calories and
eating fewer processed carbohydrates and foods cooked at high temperatures
(which oxidizes fat and cholesterol). |
|
"Polyunsaturated fats usually are liquid at room temperature and are found in vegetable oils. Safflower, sunflower, corn, and soybean oils contain the highest amounts of polyunsaturated fats." |
Vegetable oils are not similar. ADA fails to make a distinction between
oils rich in w3 and those rich in w6s. Different oils are preferable for
different purposes. |
|
"Polyunsaturated fats, such as corn oil, can help decrease high blood cholesterol levels when part of a healthful diet." |
Polyunsaturated fats can help decrease high blood cholesterol levels as
part of a low-calorie weight loss or maintenance diet. Best examples are
soybean + flax seed oils, which contain both w3 and w6 fats. |
Whitaker Wellness Program
The publication The Whitaker Wellness Program. Part 2: combining
Lifestyle changes with nutritional supplements for Optimal Health (Julian Whitaker,
MD, 1999, p. 4), contains a table of fats. The report states: "omega-6
fatty acids are involved in energy production... help keep platelets from
clumping together… and control inflammation, fever and pain."
Our position is that research shows that w6 fatty acids tend to facilitate platelet aggregation (whereas w3s are anti-coagulant). (This seems the opposite of their publication!) Patients with CAD often have increased platelet aggregation. If they eat more w6s, they are more likely to die from obstruction from platelet clots. Thus, in our opinion, Dr. Whitaker's advice is highly dangerous.
We submit that stating w6s "control inflammation, fever and pain" is at least misleading. The w6s do not control inflammation, fever and pain. These symptoms are determined by complex processes. Fever is often a desirable response to an infection. Most bacteria cannot live at high body temperatures, so reducing fever may be counterproductive. In addition, w6s rarely reduce fever.
Diets with high w3/w6 ratios decrease platelet aggregation and increase bleeding time (a measure of coagulation). The w3s are often anti-inflammatory, and may be useful in conditions associated with excessive inflammation. But they could help spread cancer, because the inflammation process encapsulates cancer cells, bacteria, infections. In inflammatory processes, such as arthritis, the w3s may reduce inflammation and perhaps some pain associated with inflammation. Some w6s may have similar effects (i.e., GLA), but other w6s have opposite effects. The actual results may depend on each person's balance of w6s and w3s and the specific fatty acids in their body.
Most people usually waste their money by using these products for the wrong conditions. Some w6s may be useful in PMS and with dry skin. Many companies produce many mixtures they claim are "optimal" or "essential." They are often harmless and useless, but they may have excellent placebo effect (if you believe they will help you, they probably will). But you could try chocolate (great placebo effect, at worst it tastes great) or lean chicken or lean steak or lean fish... or a good movie with popcorn (no butter). Sex also burns calories and has a great placebo effect (maybe it is not a placebo effect...).
"You
and Your Cholesterol Medicine"
Brochure PD-166-BK-0728-B1 Answers to questions from Parke Davis, Pfizer. It describes uses of the drug lipitor.
|
Brochure Says |
We Say |
|
Q: Are there different kinds of cholesterol? |
|
|
"Yes, Different types of cholesterol and fats have different effects..." |
There is only one type of cholesterol, only one molecule or substance called cholesterol. Cholesterol may be in different parts of the body or different parts of the blood. Depending on where it is found, it may be associated with greater or reduced risk of heart disease. |
|
Q: How will I have to change my diet? |
|
|
"A: Changes in the diet should be your first step in lowering your
cholesterol. Limit the amount of fat, especially saturated fat, in your
diet." |
These recommendations are misleading and are unlikely to significantly
lower cholesterol. Thus, many people who follow these recommendations will
find little change in their lipids [cholesterol (TC) or triglycerides (TG)],
and will believe that they need to use drugs. |
Differences with greentree.com: example of Crohn's disease
On April 18 1999, we looked at a popular website, greentree.com, and we clicked on Crohn's disease. The presentation is nice and the organization looks professional. However, our differences go to the substance. This is literally a matter of life and death.
On page 1 of their file, greentree.com states that "Crohn's disease is not a contagious disorder." We disagree. Our research indicates that Crohn's disease is highly likely a contagious disorder. It is probably caused by a microorganism. Although the probability of transmitting the disease is very small, we recommend that families take specific steps to prevent transferring the disease to family members. We are a leading proponent of preventing disease. See our recent letter in the Am J of Gastroenterology.
|
By
reading this web site, you agree to read & comply with the following
instructions: You agree to pay us $300 for each unsolicited communication to sell us unsolicited products/services (by e-mail, mail, phone, etc.). Read details. |
|
|
© 1998 Edward N. Siguel. All rights
reserved |
modified 1/15/00 |