Feb 7, 2014 by MARCO TORRES

Here are the top 5 things we now know are great for our health, but didn't used to based on limited perspectives on food education.

1. COCONUT OIL

Coconut oil was demonized for years because of its high saturated fat content. In fact, coconut oil has one of the richest sources of saturated fat known to man, with almost 90% of its fatty acid profile being saturated.

Most of the saturated fatty acids are medium chain triglycerides, which assimilate well in the body. Lauric acid is the chief contributor, with more than forty percent of the share, followed by capric acid, caprylic acid, myristic acid and palmitic.

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, anti-fungal, antibacterial and soothing properties.

2. HEMP

The extraordinary hemp plant could solve so many problems we face with oil, deforestation, cancer and environmental pollution. Governments are unwilling to acknowledge the incredible diversity of hemp because it is so environmentally friendly, nutritionally and medicinally beneficial, that it provides too many abundant resources which would make it impossible for powerful corporations to compete.

Overall, hemp's main nutritional advantage over other seeds lies in the composition of its oil, i.e. its fatty acid profile, and in its protein which contains all of the essential amino acids in nutritionally significant amounts and in a desirable ratio.

Hemp protein is also of exceptionally high quality in terms of amino acid (AA) composition and protein structure, the latter affecting digestibility and utilization by the human body. Hemp protein contains all of the essential amino acids in more nutritionally significant amounts and at a ratio closer to "complete" sources of protein (like meat, milk and eggs) than all other oil seeds.
 .
3. EGGS (ORGANIC)

For years, this misunderstood food -- low in calories, high in vitamins (D, B12, folic acid), and nearly perfect in protein -- was shunned. An egg contains every single vitamin (except C).

Some government scientists have stated that eating the yolk of an egg is almost as bad as smoking for people at risk of heart disease. The Harvard School of Public Health has stated: "While it's true that egg yolks have a lot of cholesterol--and so may weakly affect blood cholesterol levels--eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate.

When eggs are digested they produce proteins that mimic the action of powerful blood pressure-lowering drugs, known as Ace inhibitors.

4. SALT

The pharmaceutical industrial complex has had great influence in scientific journals, medical literature and consequently Physicians in promoting the idea that salt is "BAD". Contrary to public perception, the reason the mantra of "eat less salt" has been advocated so strongly in decades past was due to the higher risk associated with cardiovascular disease which increased profits for (Big Pharma) pharmaceutical drugs.

The key is to know the difference between a good salt and bad salt. Table salt is recrystallized where a brine solution is treated with chemicals that precipitate most magnesium and trace minerals. During the drying process, an anti-caking compound is added to the brine and these agents often use sodium ferrocyanide, tricalcium phosphate, calcium or magnesium carbonates, fatty acid salts (acid salts), magnesium oxide, silicon dioxide, calcium silicate, sodium aluminosilicate, and calcium aluminosilicate. The ferrocyanide and aluminosilicate compounds give the most cause for concern. And the iodization of salt, especially as it is used in processed food, poses real problems for those who are sensitive to iodine.

The problem is not salt, it's the type of salt we use. It takes just half an hour for one meal high in table salt to significantly impair the arteries’ ability to pump blood around the body, alarming research has shown. Blood flow becomes temporarily more restricted between 30 minutes and an hour after the food has been consumed.

5. HIGH FAT FOODS

Government claims based on "their own science" concludes that it's best to avoid fat because of its extra calories - and saturated fats raise the risk of heart disease. You'll still see this on most food pyramids regulated by government policy on diet and nutrition. However, just as mandated healthcare policies fail at the federal level, so do those related to nutrition. This low-fat mantra has been questioned for years by clinicians and nutritional scientists - not least because it has failed to halt the obesity epidemic.

The fact is, contrary to official advice by our diet dictocrats, high-fat diets lower blood sugar, improve blood lipids, and reduce obesity.

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.