- See, NPR's Dr. Zorba Pastuer, once again, puts
his "ignorant hatred" on display via his syndicated radio show! It's
either that, reader, or he just refuses to say anything good about alternative
therapies including natural herbs or supplements.
Though, you would think he should recommend, when appropriate,
foods that might help - especially when specificallyasked, eh?
- One female caller, for example, wanted to know what
supplements and foods a person should consume to protect their Liver.
As usual, Zorba's answer was beyond inadequate... he essentially said there
was nothing he knew of to help the liver except "don't drink alcohol
in excess" and "don't get fat"... gee, thanks for less than nothing, Docca
- I'm not surprised he didn't mention Milk-Thistle or
any of the other very well known and very valid liver supplements used
for thousands of years, but couldn't he at least tell the lady about foods that
help and hurt the liver; after all, he claims to be a nutritional expert. He's
written a book, anyway.
- Toward the end I will list some other good liver-supp's
like the Milk-Thistle mentioned above. Milk-Thistle, while we're here,
is nothing less than extraordinary, considering it can detox your liver while
it stimulates the production of new liver cells (for all you ex-drinkers,
like me) and about a dozen other things to include being a powerful,
- Silymarin, the group of active ingredients in Milk-Thistle,
has been used by Medical Doctors in Germany for almost 60 years to
treat all forms of liver disease like hepatitis & cirrhosis. Those
Teutons drink a lot of beer & wine. Gee, Zorba lectures all over
the world to other MD's... don't they share info? Does Zorba
hear a different drummer? Uh, like Merck, you think?
- FOODS to eat and foods to avoid:
- EAT :
- (A).. Bitter Greens - like Parsley, Cilantro,
Endive, Arugula, Watercress and Dandelion, these are powerful,
"Liver De-Tox Greens." These astringent foods help
protect the liver from the ravages of smoking, drinking,
and toxic pollution while they clean and revitalize the liver and gall
- (B).. Food Fats and Oils - In my humble opinion
there are only 4 (well, maybe 5) acceptable FOOD-Fats! These love your
- 1). Extra-Virgin Olive Oil (EVO) - a "true"
MONO-oil at 76% Mono. Use everywhere. Don't believe the silly
theory that you can't bake with olive oil because of the "fruitiness"...not
so, Olive oil makes baked goods taste rich, not fruity.
- You see Olive Oil is "magical"! On
foods and in dishes where you want the bold flavor, it is there!
Though, in dishes where you don't want that exotic taste, it somehow "knows"
to disappear. Weird! Bottom line: use EVO for EVERYTHING.
- 2). Macadamia Nut Oil - the other "true"
MONO-oil at the HIGHEST % Mono at 80%. Also, Macadamia
Nut Oil has the highest Smoke-Point of any UNrefined oil, at close
to 400F! This is probably the best food oil in the world...
but it is considerably more expensive than Olive Oil and, to be honest,
it is a very bland tasting oil.
- Believe me; you would never see Don Corleone "dipping"
chunks of Italian bread in a dish of Macadamia Nut oil and eating
it with nothing else... like he would certainly do with rich, "fruity",
Extra-Virgin Olive Oil, with its "other-worldly" taste.
- Your liver loves olive oil... in fact, the most popular
liver cleanse out there is done with olive oil and lemon juice...
there are several variations on the web... pick the easiest one.
- 3). Hexane-Free, unrefined Coconut Oil - is especially
loved by your liver because of the wonderful and unique solid SatFat,
MCT's, (medium-chain-triglycerides or medium-chain-fatty-acids) making
up Coconut Oil also make it solid below 76 degrees Fahrenheit!
- FYI : This means in the tropics (where it comes from) and
in YOUR BODY it is Liquid... for all you Dieticians and other assorted
Bone-Heads who refer to it as a "solid Saturated Fat," with
a self-righteous smirk, as if describing monkey dung. You're
wrong. Step off.
- See, MCT's ARE singularly unique! Consider, LCFA's, (long-chain-Fatty-acids)
found in animal satfat and food oils, require Liver-Enzymes to
begin to digest these longer chains! Conversely, to digest the
shorter MCT's or MCFA's one only needs saliva and stomach
acid! This is a really big deal!
- You see, liver-Enzymes otherwise required for
digestion of long chain fats may be in short supply. These are
conserved. Also, even if these enzymes are in abundance, the Long-Chainedprocess is
very slow compared to the Medium-Chained, metabolic "speed-racer"
Fatty-Acids of coconut oil!
- This "speed" is why Coconut oil MCT's are
in EVERY baby formula on the shelf, actually, and VERY high in Mother's
Milk! See, babies have underdeveloped "Desaturase Enzyme Systems"
so they cannot readily digest LCFA's... but MCT's easily zip straight through
to the cell's Energy-Center, the Mitochondria, providing the
instant energy and heat for babies to develop rapidly.
- This is also why it can help adults lose weight... it's
called "Thermogenesis." Eating solid SatFat that is good for
your heart & to lose weight ...who would'a thunk it? Clearly
not the Zorbster!
- 4). Real Butter - is good for you, as opposed to Margarine,
which is pHVO (partially Hydrogenated Vegetable Oil) and is
a nutritional abomination of the highest order.
- Go to France. By law, the butter in France must meet
a very high percentage of butter-fat... none higher in the world! The lowest they allow is higher
than our highest! It's the law!
- Return to the US. With regard to life-span, we
in the heartland are down around #19 or #20 in the world... and we've
used margarine and put pHVO in every processed food we could,avoiding butter!
- The French are #2 or #3...and they put real, high butter-fat butter...
on EVERYTHING. Don't be surprised to see it on watermelon over
- I've been to France several times - I think they
all start smoking at 13 (that's a guess) and they will "Party"
till 4 AM, even during the week... so with the #2 life-span in
the world, I would submit that the French -using gobs of butter, olive
oil and red wine- can even trump smoking and "party-till-you-puke" decadence! I
want that for America!
- Remaining. It is puzzling... at least! Or
- See, the lesson here is *UNDAMAGED* Solid SatFat is good
for you and is critical for dozens of bodily functions <AND> it does
not cause Heart Disease - no more than the Inuit people's diet of blubber
(solid SatFat) causes Heart Disease... they out-live everyone...
...and with the lowest incidence of Heart and Vascular disease
on the planet? Yes!
- Too, they appear to be very nearly immune to
MS and other autoimmune diseases, forgetting all that "Complex"
Omega-3 keeps them "Frisky" and "Rubbing-Noses" right
to "The End"...no need for Viagra-vated genitals in the old igloo,
boy! "Viagra-vated genitals"... C'mon, I don't care who you
are, that's funny.
- No Folks, the "Fats" that stop your heart and
erode your life quality are oxidized -even though it's "fresh"
from the store- Poly-Unsat "Vegetable Oils"! These are oils
like Soy andCorn, and TransFat from Hydrogenated
Poly-Unsat Vegetable Oils turned into Manmade "Fake" SatFat
like Crisco and Margarine. Both of the preceding
are found in virtually all processed foods and deep-fat fryers in this
country. Golden Deep-Fat death.
- 5). Technically, there is a 5th category - Flaxseed
and Hempseed are "Medicinal-Oils" but if you're careful
they can be used as "Food-Oils" on anything cold, like
salad. Don't leave eitherexposed to air any longer than you have
to! The Omega-6 (GLA) and the Omega-3 (ALA) will oxidize... rapidly!
- (C).. Cruciferous Veggies - like Broccoli,
Cabbage, Cauliflower, Brussels' Sprouts and Bok Choi are the other
hi-fiber, very healthful, vegetables for the liver... they have a particularly
arcane and potent anti-oxidant which can help protect you from
cancer... among other diseases.
- TRIVIA? Cruciferous comes from the word Crucifix, because
the little flower on the plant is shaped like a Cross.
- Even though daily eating large amounts of raw
Bitter Greens, Cruciferous Veggies and Veggies in general, is very healthful, it
is also very difficult because most people don't like raw veggies
unless they are covered with some toxic crap (commercial salad dressings)
to hide the taste...
- ..."So Please", let me teach you how to make
a "Liver and Heart Healthy Vinaigrette with Avocado" that can
make even beets palatable - yeah, I know it sounds like a lie, because
as we all know, humans don't actually eat beets, but it is true...yeah,
Beets or anything for that matter.
- FYI - On the other hand, supplemental Beet-Root
in capsules happens to be great for your Liver. Of course beets
have several phyto-chemicals (same as beet-root) that are also great
for your liver - if humans only ate beets.
- "SUPER-DUPER SALAD DRESSING": Olive Oil Vinaigrette
with Avocado - the avocado is optional, of course but it is unreal what
avocado does when you grind or blend it into the Vinaigrette
- 1. Red Wine Vinegar. Balsamic Vinegar tastes
the best but it is pretty high in sugar. If you are a slim, non-diabetic,
active person, then by all means throw some Balsamic in with the other
- 2. Lemon Juice ...fresh is best. By using some Lemon
juice (Alkaline-forming food) instead of only Vinegar (mildly Acid-forming
food) it makes the dressing pH a little more Alkaline...plus it has this
great synergy with the blended Avocado. However, I have found that too
much lemon can be a little "over-powering."
- 3. Extra Virgin Olive Oil (or the other Mono-Oil, Macadamia
Nut Oil) ...Here's where my dressing is different. Many people, like
the gastronomically snooty French, think there is a "Law" that Vinaigrettes MUST
be at an Oil to Sour ratio of 2 to 1; however, I reverse that
and use a ratio of 1 to 2... so, it is mostly lemon and vinegar.
This means you need to use a lot of Stevia or Xylitol to cut the "Sour-stuff,"
but that's fine... just NEVER use sugar.
- The beauty of making your own dressing is you can try
different Oil to Vinegar Ratios. Yes, the Olive Oil is heart healthy, but
why consume more of it than you need to. Still, if you're French
and don't want to be fined by the SP's (Social Police), then by all means,
use a 2 to 1 ratio.
- 4. Ripe Avocado: Mix in blender with other ingredients
until it is thick enough to nicely coat Veggies... I have a tendency
to throw in too much Avocado so it gets TOO thick.
- 5. A little bit of Sun Dried Sea Salt. Don't believe
the "No Salt, Low Salt" Crap that "doctors" and dieticians
perpetuate - you need a moderate amount of salt to make the stomach
acid required to digest food! Please only use Sun-dried or Himalayan Sea
Salt! The Salt must be pink, grey or off-white... NEVER pure white (indicates
no Trace Minerals). Grocery stores sell the processed "Sea Salt"
with NO trace minerals.
- 6 Coconut Oil (Optional) - Use just a little to
give it a very mild coconut taste that is very synergistic with
the Avocado and lemon.
- Believe me, you will be amazed because the blended Avocado
in the Vinaigrette creates a kind of "Green-Goddess"
dressing making all those toxic store-bought "Green" dressings
taste like green slime... which, of course, they are.
- FYI - they are "slime" (even Paul Newman's
Own, may he rest in peace) because they all use oxidized POLY-unsat
Oil like Soy or Corn instead of MONO-unsat Oil like Extra Virgin Olive
Oil. Mr. Newman deserves better than that.
- Back to bad salad dressing, sometimes a front label
might say "Olive Oil" dressing but when you turn it over and
read the "Supp' Fact's" it will likely be one of the
- (a). It only has about 10% or 20% Olive
Oil and 80% or 90% Canola "Crap"...uh, I mean oil. The
ubiquitous "Subway" franchise uses one of these 10% "olive oils"
and readily refers to it as "OLIVE OIL"...tsk, tsk. The girl
should say "Sir, do you want some 1/10th Olive oil, Oil?"
- (b). Or if by some slim chance it actually has a significant
amount of olive oil (like maybe 50%), it will be about as Extra Virgin
as Paris Hilton... the oil will not be a dark vibrant green,
like from the first pressing... because with subsequent pressings
the oxidation increases and it will become a dull, lackluster blondish-yellow
color, like its been around the block, a time or two...sort of like the
Hilton chick? No judgments, just observations. I digress.
- FOODS TO AVOID :
- (1).. Margarine, P'nut Butter, Baked Goods or any other
processed food with TransFat from pHVO (partially Hydrogenated Vegetable
Oil)... even if the label SCREAMS "ZERO TransFat". Natural P'Nut
Butter, of course, where the oil floats to the top, is OK.
- You MUST always look in the "Ingredient Section"
for pHVO (partially Hydrogenated Vegetable Oil). A product can have
1/2 gram or less of TransFat/pHVO per serving and still
call itself "ZERO TransFat."
- See, things like Margarine and P'nut Butter can have
small servings where that 1/2 gram of TransFat looms large...
but still say "ZERO TransFat" in BIG letters on the front...
only to list pHVO or HVO in very fine print on the back! People
NEVER make the connection that the "partially Hydrogenated Vegetable
Oil" molecule, IS the TransFat molecule. So if it has pHVO in
the ingredients then it CANNOT BE ZERO TRANSFAT. How is this
not a lie by any other name, reader?
- We know transFat from pHVO is a twisted and toxic
molecule readily if errantly incorporated into the cell-wall of every
cell in your body, causing disease and aging... plus your liver finds
pHVO particularly vile and damaging! HVO is found in virtually
every commercially processed food where you might find fats or oils...
and some places you wouldn't expect to find a toxic, manmade Fat, like
in "FlintStones" Children's Vitamins. Is nothing sacred?
- The FDA has actually tried for decades to hide the fact
that TransFat was in almost all our processed foods while most of
the rest of the "1st World" countries had banned or voluntarily
stopped using pHVO. Apparently, the Leaders at the FDA were
psychologically abused as children and not breast fed.
- This evil vegetable shortening (like Crisco) really
came to the fore after WW-2, as a cheap way to feed the "masses"
of the "Baby-Boom", utilizing our multi-purposeful, resource
from the vast U.S. open plains, Corn and Corn Oil.
- This PolyUnsaturated Corn Oil, through Hydrogenation, was
cheaply converted to a toxic, solid, vegetable shortening (Man-made
Saturated Fat) that your liver never encountered in a million of years
of human evolution, yet in the 1940's became the ubiquitous "Oleo-Margarine."
- This is also when a long list of diseases appeared that
had never been heard of or were virtually unheard of... like
Fibromyalgia or children with "Adult"-onset-diabetes".
- When I was a little boy, not only did my grandmother
put down her burdensome butter-churn but she would get misty-eyed when
telling me that it was a miracle how us poor people were so blessed
to have a cheap, heart-healthy "butter" made from vegetable
oil... praise the Lord for Oleo!
- Folks! The twisted, perverted Hydrogenated vegetable
oil molecule does not do one good thing... it contributes adversely
to EVERY disease and defines the aggregate unhealthful!
- So why do all those Captains of Industry (who also weren't
Breast-Fed) love pHVO? Well, it has an extremely long shelf-life
so Mrs. Cartman can buy "Snacky-Cakes" and "Cheezy-Poofs"
in bulk for her "big-boned" lad Eric, and our psychopathic "Cap's
of Ind" won't have to pay for spoilage of "goods" unsold!
- The horror, reader. For years Dr. Zorba has encouraged the
use of margarine, so he must not understand the dangers of transfat...
or chooses to ignore them. I vote for the latter. As
a Doctor he has to know.
- I recall during one show, Zorba's sidekick, Tom Clark,
ask "Z" if a person could substitute butter for margarine
in a recipe they were going through (they do one recipe every show) and
Zorba YELLED (I'm not exaggerating...I jumped)...an emphatic, booming...NO
!! It was about one octave below an SS dude screaming "NO, you Swinehund!" Suspicious
ignorance at high volume... always a tell of the canted ideologue, eh?
- The reason I even mention this seemingly insignificant
event is, think about it... have you ever seen a cooking show or can you
even imagine a person on a cooking show, asking if they could substitute
butter for margarine, where the cook yells "NO" like
a Nazi rabble-rouser... in fact, what does the cook say, in a nice calm
voice, in real life or in your imagination... they ALWAYS say "Why
yes, of course...You can substitute virtually ANYTHING for ANYTHING...
that is the beauty of creative cooking."
- But no, not in Zorba's World... and he will react strangely aggressive
if you even hint at trying to replace a Man-Made, toxic Faux-Fat (margarine)
with a natural Real-Fat (butter), which humans have consumed in relative
safety for a million years... in one or the other of many forms
of *Undamaged* Saturated Fat.
- (2).. All "POLY" unsaturated
food oil (like Soy, Corn, Canola, Safflower, Sunflower, Cottonseed,
Grape seed, Peanut and more).
- POLY-Oils FYI: Are rancid and toxic when "fresh
from the store," remember, but you can't smell the rancidity because
the oil is RBDed (refined, bleached, deodorized) at extremely high heat
to destroy the odor... but the RBDing can't do a darn thing to lower
the toxicity of the already oxidized oil! The resulting
free-radicals attack your Liver, Heart, and Joints... so Dieticians
LIE when they tell you that grocery store Vegetable Oil (usually Soy or
Corn) is heart healthy.
- (a).. Canola Oil - Dr. Zorba, et al, are always
saying that Canola Oil is a heart-healthy, MONO-unsat Oil...(here
it comes...), "Just like Olive Oil." Let me sound off with
a "NO" of my own! See, you nutritional geniuses can
keep on calling it a Mono-oil just because at 56% Mono, you have those
pesky mathematics on your side, but to say it is just like Olive Oil is
a gross misrepresentation! Here's why:
- All edible oils will always have 3 types of FA's
(Fatty-Acids) - Mono-Unsat, Poly-Unsat and solid SatFat but these fats
at wildly different ratios! It is those ratios that mean EVERYTHING.
Also it is the "Poly-Unsat" that goes rancid easily due
to the heat of pressing... NOT the Mono or SatFat.
- OK, so Olive Oil, coming from a soft fruit,
is one of the reasons it does not require RBDing due to lower pressing
temps, but the primary reason is because Olive Oil has a negligible percentage
of Poly-oil (remember it's the poly that will easily go rancid) at only
8% Poly. See, because of the large 76% Mono and the fairly large
SatFat at 16%,(a good thing) this means there's not room left
over for much Poly... so 8% poly means no need for oil poisoning
- Conversely, Canola or Rapeseed Oils, coming from a hard
seed, do require RBDing due to higher pressing temps promoting
spoilage, but primarily because it has a large % of Poly-oil
(which will go rancid) at a significant 35%! See,
the low 56% Mono and a low SatFat (a bad thing that it's low) leaves
lots of space to be filled by Poly - hence the 35% poly will get you
- So, technically, you idiots performing such can continue
to call canola oil a "mono-oil"... but don't you dare,
then, tack on the stupid line, "and it's just like olive oil."
The 56% Mono portion cannot undo the damage done by the rancid 35%
Poly portion... so stop being a Bone-Head and start calling it
a Poly-Oil, because it's the Poly part that
is slowly killing you!
- Oh yeah - the 8% Omega-3 that the "Liars" say
is in Canola, well, it's in there... BUT it is an extremely sensitive
Poly-Oil, remember, prone to ready spoilage, so that 8% of the
35% poly total is the FIRST fatty-acid to go rancid at pressing.
In fact, that 8% will go rancid 6 or 8 times faster than the 27% of remaining
poly oil... which will go rancid, too, just a littleslower.
- SO LISTEN UP - to get non-oxidized Omega-3 Oil from a
seed it must be pressed with added expensive REFRIGERATION... just like
with "Medicinal Oils" such as Flaxseed Oil or Black
Currant Seed Oil, and then refrigerated after opening. Toxic grocery store
Canola Oil hasn't seen any refrigeration lately... Canola Oil
is quality of life destroying Crap, people!
- As promised at the top of this paper, some Liver Supplements:
- 1).. NAC (N-Acetyl-Cysteine) - dirt cheap powerful liver
antioxidant but most importantly is the precursor to the # 1, hands-down, most
valuable antioxidant that we produce: Glutathione (also called GSH).
We make less GSH as we get older but taking supplemental GSH is not
very effective ...so take the precursor instead - at least 600mg of
NAC w/o food but please always take 1000mg of Vit.C with it.
NAC is cheap but GSH... not so cheap.
- The largest store of GSH is in the liver where, on the
cellular level, it removes toxins like mercury, lead and even that oxidized
Canola Oil you wrongfully ate.
- 2).. TMG (Trimethylglycine) - also dirt cheap but powerful
liver Supplement that protects the liver from toxins, helps process fats,
and SO much more. Also, along with folic acid, B-6 and B-12, TMG protects
your heart from Homocysteine damage that is the real reason for the inflammation
leading to most heart disease and blocked arteries... so STOP blaming
too much cholesterol! If it's too high, it is because the cholesterol
is responding to the inflamed artery, not because you eat high
- 3).. SAMe - NOT dirt cheap, so if money is tight, forget
about SAMe. If money is not a problem then by all means take advantage
of SAMe's Multi-Effects, like Liver protection, Joint and Cartilage
repair, production of Neurotransmitters (emotional stability) and it also
helps increase GSH. A 30 day supply is about $20 to $25.
- OK, that's it...I hope you can now begin to appreciate the
depth of Dr. Zorba's incompetence! Actually this is pretty
minor in comparison to his many other, less than brilliant, observations.
One day I plan on writing a book called "There's NO Omega-3
in Cod-Liver Oil" hi-lighting Dr. Z's on-air comments, see,
actually there is about 220mg of Omega-3 in every gram of CLO.
- Dr. Zorba? You have your own nation wide radio show,
teach in Med schools, and travel the world lecturing doctors from other countries,
so here's a bit of advice: if ever lecturing in Iceland or Norway, don't
say there's no Omega-3 in Cod Liver Oil, Ok? The Icelanders and Norwegians
will think you are a nose-bubbling idiot...
- Write as you like -- <>email@example.com
- Until next time, well be.