30 Acidic Wastes: The Real Culprit
Fats and Oils for the Meat Eater
Should defi ciencies in omega-3 oils be overcome by consuming large quan-
tities of green, leafy vegetables and saltwater fi sh and limiting the con-
sumption of meat and omega-6 polyunsaturated oils? It depends on your
metabolic type. If you have a meat-eating metabolism, eating meat four or
fi ve times a week, which includes a moderate amount of meat fat, is
healthy—provided the meat contains no hormones or pesticides. As a meat
eater, you are limited in the amount of green, leafy vegetables
(omega-3 fatty acid) you can eat. But eating green, leafy vegetables once a
week, salad three times weekly, and saltwater fi sh once a week should sat-
isfy the meat eater’s omega-3 fatty acid requirements. Avoid corn, saffl ower,
and cottonseed oils so as not to raise omega-6 fatty acid levels in your brain,
which has the effect of raising stress hormone levels. Meat eaters do well
on large quantities of butter and can also use olive oil on their salad.Fats and Oils for the Grain Eater
It’s easier for the grain-eating metabolic type to balance omega-6 and
omega-3 fatty acids, since grain eaters do well on large amounts of
green, leafy vegetables. Fish is also compatible with the grain eater’s
metabolism. Like the meat eater, the grain eater should avoid corn,
saffl ower, and cottonseed oils not only because of the omega-6 overload
in the brain but also because they give off toxic lipid peroxides. Studies
show an increase in the rate of cancer among heavy users of omega-6
polyunsaturated vegetable oils. Long-chain oils were less of a problem
before grains were refi ned because the vitamin E in whole grains helped
neutralize the toxins generated by polyunsaturated oils as they are bro-
ken down into fatty acids.
Margarine and mayonnaise, made from oils that have been hydroge-
nated, should be avoided. During the process of hydrogenation all the
nutrients are removed from the oil, so the digestive system must rob
the body’s store of nutrients to break down the empty calories in the
hydrogenated oil. Hydrogenation also leaves behind trace amounts of
aluminum and nickel, which may fi nd their way into the brain and
contribute to the development of Alzheimer’s disease.
Rancid oil is another problem. French fries and doughnuts in fast-
food restaurants are deep fried in oil that has been used over and over