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hill  Posts:135
 Zoner

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| 08/06/2008 8:14 PM |
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I usually cook my egg whites in olive oil. Written by Dr. Robert G. Thompson Quite simply, eggs contain only HDL cholesterol (good cholesterol) and protein. The protein in eggs is the most similar to human protein of all known food sources. Beware, do not cook the eggs in oil of any kind, this adds bad fat, rancid fat or LDL cholesterol. A hard-boiled or fried egg in a non-stick skillet with water is best. I recommend at least one to two eggs per day. In nearly every case, my patient’s cholesterols come down and HDL “good” cholesterol goes up. |
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Tom  Posts:85
 Aspiring
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| 08/07/2008 10:07 AM |
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Interesting... Do you have a link to this article/information that you could share? I'm in that camp that thinks a good, pastured egg or two each day is healthy. In that craze to demonize any type of animal fat (1960-2008+) eggs got a really bad reputation. Turns out, apparently--and like so much of our current belief, it may not be true. The problem with a nutritional guideline is that the tests are always flawed in some way. Removing, say, fat from a diet not only makes it 'low-fat' but then low calorie, too. If the caloroies are replaced by other foods, then it's low-fat/high carb or protein. Too many variables to make good science. But I digress...or divagate* as the case may be. Tom *new word for the day 'to wander' |
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E.Wally  Posts:271
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| 08/08/2008 12:47 PM |
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... I think our friend the good doctor's advice for using a non stick pan is good advice but I suspect what he is getting at and not being clear at all is that if you are cooking with Olive Oil you DO NOT want to be cooking at "high temperatures" as that can turn olive oil into a "bad fat". What's "high temperatures" ? I have read that the trick is to cook at the lowest temperature so that the "olive oil" does not "snap" and "crackle" but "sizzles quietly". Perhaps one of our "gourmond chefs" such as as Matt can illuminate this ? From : http://www.abc.net.au/health/healthyliving/stories/2008/05/27/2235487.htm Eggs: healthy or not? It wasn't that long ago that eggs were considered a dietary no-no. But if you've been avoiding the humble goog for health reasons, it's time to sit up and take note. Basically, eggs aren't as bad as they were cracked up to be. Eggs went out of favour because of the cholesterol in their yolks. After all, cholesterol is the stuff that builds up in our blood vessels increasing our risk of heart attacks and strokes. But we now know that eating cholesterol isn't the main thing that makes cholesterol in our blood go up. Eating saturated fat – found in butter and other animal fats – has a far greater effect. If you're otherwise healthy, and have a reasonably balanced diet, cholesterol in foods like eggs isn't such a worry. One exception though is when your cholesterol level is already high. Then, you respond differently and eating cholesterol becomes more of a problem. While there is fat in eggs themselves, it's only around five grams. And more than half of that is unsaturated, the good type that actually helps counterbalance cholesterol's artery clogging effects. The take home message is not only are eggs not 'bad' for you, they're nutritious – packed with protein, vitamins and antioxidants. They're actually one of the rare food sources of vitamin D, something many Australians are lacking. If you have heart disease or you're at increased risk of it because of existing high blood cholesterol or other factors, then you might need to limit how often eggs are on the menu. But for most healthy people, up to four eggs a week isn't just OK, it's great. In fact, it's smashing. Thanks to Professor Mark Wahlqvist from Monash University and Barbara Eden, Heart Foundation of Australia for their expert input. ********************************* and from : http://health.ninemsn.com.au/article.aspx?id=108677 Are eggs bad for your heart? Dr Andrew Rochford puts his medical know-how where his mouth is to find out if eggs are bad for our heart and if there is a limit to how many we should be eating. Dr Wanda Howell, professor of nutritional sciences at the University of Arizona in the USA, has analysed over a hundred studies to do with cholesterol and she's learned that we can't live without it. We know that eggs are loaded with cholesterol, but does it have more of the bad stuff or the good stuff? It's time for Andrew to give this a test. The test: Andrew will eat four eggs a day, yolks and all, for two weeks. This roughly works out to be about nine times the average Aussie consumption. Therefore, if his cholesterol goes up, then it's bad for the eggs and your heart. Before getting started on the experiment, Andrew has to first check his cholesterol level with a mobile cholesterol testing unit. Andrew drops some of his blood onto a slip, pops it into the machine and it reads the cholesterol level in just three minutes. A reading above four runs on the high side so anything under four is within the healthy range. First reading: Andrew's starting cholesterol level is sitting on 3.8, just below the level recommended by the Heart Foundation. Two weeks later... Following a high-egg diet, Andrew has found the perfect company to do his second cholesterol test with. ************************************** **Oscar Mcgill is an 18-year-old body builder who's training for the world championships and... *** he eats a lot of eggs — 18 a day! Oscar will also have his cholesterol level taken. Andrew's result: Low. Andrew's cholesterol levels have actually fallen under 3.8, in fact, they are so low the machine doesn't have a number for it. Oscar's result: Low also. Another great result, from a bloke whose diet is totally dominated by eggs. According to Brisbane cardiologist Dr Karam Kostner, about 70 people in Australia will have a heart attack every day and bad cholesterol is one of the main risk factors for having these heart attacks. He believes that eating eggs can actually lower cholesterol levels because they're high in cholesterol but low in saturated fats. "People who eat a lot of eggs actually shut down their bodies production of cholesterol. So the more eggs somebody eats, the less cholesterol our body produces. So that's why a lot of people who eat a lot of eggs don't get heart disease necessarily," he says. If you've got a high cholesterol reading, you can reduce it by up to 30 percent in less than six weeks, simply by modifying your diet by including plenty of high fibre foods, lean meats and low-fat dairy. So it's all good news for egg lovers. Eating eggs won't give you high cholesterol. In fact, eggs are full of high-quality proteins, vitamins and minerals and should be a part of any healthy diet. But on a more serious note, if you don't know your blood cholesterol, go and get it checked. It's one of the most important and simple ways to ensure that you prevent health problems in the future. The National Heart Foundation has a Heart Line with health professionals ready to take your call if you would like to know anything more about eggs, eating and heart health. Phone 1300 362 787. -------------------------- ... from the "MORE THAN SLIGHTLY CRACKED" ZONE E.Wally ewally@verizon.net |
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Sue K  Posts:8551
 Zone Expert

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| 08/08/2008 2:15 PM |
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| Keep in mind that egg yolk is rich in AA and promotes the formation of bad eicosanoids, which results in elevated levels of imflammation. |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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paul  Posts:110
 Zoner

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| 08/08/2008 3:03 PM |
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Sorry, gotta draw the line when I am told I need to cook my eggs in water.
I normally have 3 egg whites and one yolk (homeraised) with my oatmeal for breakfast, and I have them fried in butter over easy. The yolk is my favorite part, but, at least I am giving up 2 yolks and getting about 2 protien blocks out of how I do it. |
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"If at first you don't succeed, try again. Then quit. There's no use being a damn fool about it." ~W.C. Fields |
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Sue K  Posts:8551
 Zone Expert

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| 08/08/2008 3:55 PM |
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| In regard to this statement from the first post in this thread, "Beware, do not cook the eggs in oil of any kind, this adds bad fat, rancid fat or LDL cholesterol", that would depend upon the type of oil one uses. A light (refined) oilve oil would be fine for cooking egg whites. |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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Tom  Posts:85
 Aspiring
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| 08/08/2008 6:48 PM |
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<snip> [quote]Posted By paul on 08/08/2008 3:03 PM Sorry, gotta draw the line when I am told I need to cook my eggs in water. [/quote] I would have agreed a couple of months ago. We purchased one of those poacher-insets for a sauce pan and now have half our eggs done in that manner (steamed rather than in the water). They're not so bad after all. You lose that oil taste and get all the egg flavor. Try it. More than once. Tom |
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Elias  Posts:93
 Aspiring
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| 08/08/2008 9:30 PM |
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So, for cooking, would peanut oil be a good alternative to olive oil? If someone has cooked in olive oil, what are the potential dangers? How does that relate to the Zone (or is there a relationship at all)? I was just wondering, because I have cooked with extra virgin olive oil for a long time, and I would hate to think that I have done harm to myself, while thinking I was doing a good thing! |
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Sue K  Posts:8551
 Zone Expert

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| 08/09/2008 2:47 PM |
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| Extra virgin olive oil shouldn't be used for cooking because some of parts of it contain can become toxic when heated. It should be reserved for unheated applications. It's recommended to use a refined olive oil for cooking (such as "light" olive oil). |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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Elias  Posts:93
 Aspiring
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| 08/12/2008 7:31 PM |
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Sue, Please point everyone to the research that can be found regarding olive oil becoming toxic when heated. I have heard nothing but "rumors" about this, and have never really seen it published from a trusted source. |
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Sue K  Posts:8551
 Zone Expert

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| 08/12/2008 8:23 PM |
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Hi Elias! It's been discussed at great length in another thread in these forums. You should be able to find it with a search. Barry Sears also once addressed it on his other site (DrSears.com) |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
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E.Wally  Posts:271
 Zoner

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| 08/13/2008 5:02 PM |
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From this webdsite :
http://whatscookingamerica.net/OliveOil.htm
Question: Please could you tell me whether Virgin Olive Oil becomes a saturated fat when used in baking, frying i.e. when heated in or on a stove? (6/19/07)
Agnes Philpott PA to CEO - Mr. Alain Larousse Air Liquide (Pty) Ltd
Answer: Of course, providing a chemical-oriented answer to someone from a compressed gas chemical company frightens me, but I will give it a go. Saturation is a reaction with hydrogen, a chemical process which does not occur very well in an oxygen-atmosphere. As the heat of your stove causes oxidation (also known as burning), the answer is no, olive oil will not convert to a saturated fat. Feel free to double check that with the corporate chemists. Another point to keep in mind is that all oils, even olive oil, have some portion of saturated fatty acids (albeit sometimes in very small amounts) and that saturated fats are not universally bad.
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Question: If you heat olive oli during cooking, does it covert to saturated fat? Pls advise. (11/1507)
Damini Shah Sr. Clinical Data Scientist GlaxoSmithKline/UP 610-917-6244 (External) 8-282-6244 (Internal) 610-917-4147 (Fax)
Answer: I believe this question has been covered fairly comprehensively in the answered questions section, but my short answer is no, cooking with olive oil in normal cooking temperatures will not add to the already existing low-level of saturation present in olive oil.
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Cooking with olive oil is like cooking with wine. Never use a wine or olive oil that does not taste good to you. An inferior one will leave an aftertaste. If you do the taste test and compare the "pure" to the "extra-virgin" and the you'll understand the difference.
When cooking with olive oil, save your extra-virgin expensive oils for salads, dressings, and vinaigrettes. You can also drizzle it over slices of crusty bread or onto open-face sandwiches. Use it on a baked potato or add it to mashed potatoes instead of butter. Extra virgin olive oil tastes great on cooked vegetables or brushed onto fish or meat before serving.
When sautéing or frying, use either a combination olive oil (one that is simply a blend of extra virgin and regular olive oil) or a straight olive oil.
For deep frying, the olive oil grade "olive oil," is excellent because it has a higher smoke point (410º F) than virgin or extra virgin oils.
... from the "EXTRA VIRGIN" Zone
E.Wally
ewally@verizon.net
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Cranberrycat  Posts:5306
 Zone Expert

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| 08/13/2008 10:49 PM |
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E. Wally, from the "EXTRA VIRGIN" zone? LOL! |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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E.Wally  Posts:271
 Zoner

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| 08/15/2008 1:18 AM |
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...
from the "SORTA VIRGIN" Zone ? |
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Cranberrycat  Posts:5306
 Zone Expert

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| 08/15/2008 9:46 AM |
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| Well, I have never met you personally, but my guess is, "try again"! LOL! |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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Elias  Posts:93
 Aspiring
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| 08/16/2008 9:43 AM |
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[quote]Posted By Sue on 08/12/2008 8:23 PM It's been discussed at great length in another thread in these froums. You shoudl be able to find it with a search. Barry Sears also once addressed it on his other site (DrSears.com)[/quote] Sue, when it comes to searching for specific posts, I just don't have the time to go through all of the results! It is like looking for a needle in a haystack. If you are familiar with the fact that this was discussed before, I surely hope that you can either give me a link to the thread, or a direct link to the research. Thanks! |
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Alene  Posts:305
 Zoner
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| 08/23/2008 11:58 AM |
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Well, what little I can add, is, that I eat 2 regular eggs, whites and yolks almost every morning with turkey bacon then add the carbs of my choice that day. I have been doing this for months, cook them usually in either a pat of butter or canola oil in a non stick skillet. The price of extra virgin olive oil went up and I started using canola....simple as that. Nothing against the olive oil for cooking....meaning, I was using the type FOR cooking.
But, here's the bottom line for me.........I just got the results back on blood tests and my cholesterol is down!
I would say, out of 7 days a week, this is my normal breakfast for at least 5 of them and has been for at least 6-8 months now. It also keeps my energy level good all morning and keeps me in the Zone for 4 hrs. All I can say is that it works for me.
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Sue K  Posts:8551
 Zone Expert

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| 08/23/2008 12:37 PM |
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| A tip for newbies to the Zone, very limited consumption of egg yolks and butter is recommended on the Zone diet in order to promote the lowering of your silent inflammation. |
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sue
Lost 100 lbs 14 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil!
To view my before/after pics and meal photos scroll over this picture and click when the link appears.
 |
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Alene  Posts:305
 Zoner
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| 08/23/2008 1:36 PM |
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| Butter is simply unfavorable, not a horrible thing to use in moderation, and, it simply adds more flavor. |
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Cranberrycat  Posts:5306
 Zone Expert

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| 08/23/2008 2:51 PM |
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Alene, I think your breakfast sounds delicious! And, if it keeps you in the Zone, then that is a step in the right direction. As you said, moderation is the key. BTW, not that I have any scientific fact to back this up, but there is always discussion in the news about whether or not whole eggs are good or bad for you. I know Sears would talk about the AA in the egg yolk, but I have to believe that we just can't make a decision NOT to eat a food just because of one bad quality. After all, why would God have given us egg yolks in the eggs, if he had not intended on us to eat them? Thousands of years ago, I don't think that we would have seen people breaking apart eggs and just eating the white part! Butter is another thing. If you really want to have a little butter, then butter is a much better choice than margarine! And, it does add a ton of flavor. |
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Cranberrycat
We don't own the earth; we borrow it from our children.
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| You are not authorized to post a reply. |
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ActiveForums 3.6
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Dr. Barry Sears is a leading authority on the dietary control of hormonal response. A former research scientist at the Boston University School of Medicine and the Massachusetts Institute of Technology, Dr. Sears has dedicated his research efforts over the past 30 years to the study of lipids. He holds 13 U.S. Patents in the areas of intravenous drug delivery systems and hormonal regulation for the treatment of cardiovascular disease.
A turning point in his research occurred in 1982. That year, the Nobel Prize in Medicine was awarded for discoveries of the role that specialized hormones, known as eicosanoids, play in the development of cardiovascular disease, diabetes, auto-immune diseases, and cancer. Since eicosanoids are only generated from dietary fat, Dr. Sears reasoned that one could apply intravenous drug delivery principles to nutrition in order to control these exceptionally powerful hormonal responses with laser-like precision. In essence, his approach treats food as if it were a drug.
This area of his research led to various patents in the area of hormonal control by essentially using food as an oral drug delivery system to modulate eicosanoids especially for cardiovascular, diabetic, and neurological patients.
The impact of Dr. Sears’ revolutionary work in the dietary control of hormonal response began with the publication of his landmark book, The Zone. Since its publication in June 1995, The Zone has sold more than 2,000,000 hardcover copies, and became a #1 best seller on the New York Times book list. In addition, The Zone has been translated into 22 languages indicating a worldwide response to Dr. Sears’ research. His second book, Mastering the Zone, published in 1997, also became a New York Times bestseller with hardcover sales in excess of 500,000 copies to date. His third book, Zone Perfect Meals in Minutes, published in 1997, quickly became one of the best-selling cookbooks of 1997 and an another New York Times bestseller. The Anti-Aging Zone was published in 1999 and provides the molecular insights into how the Zone Diet can reverse the aging process. The Omega Rx Zone, published in 2002, explores the molecular foundation of chronic disease and how high-dose fish oil can dramatically reverse it. His latest book The Anti-Inflammation Zone discusses how to combat silent inflammation in order to reduce the risk of cancer, heart disease, diabetes, dementia, and many other inflammatory conditions—and how to reverse these conditions if they are already present. To date more than 5 million hardcover copies of his Zone books have been sold in the United States.
His research has elevated food from more than simply a source of calories to being recognized as an exceptionally powerful drug. Because of his revolutionary research, Dr. Sears has been a frequent guest on many national programs such as 20/20, Today, Good Morning America, CBS Morning News, CNN, and MSNBC.
Dr. Sears continues his ongoing research as President of Zone Labs, a biotechnology company in Danvers, MA as well as the President of the non-profit Inflammation Research Foundation in Marblehead, MA. In addition to continuing research on the hormonal effects of food, Dr. Sears has expanded his research in developing innovative dietary approaches to treating cancer and neurological conditions, as well as his on-going work in treating cardiovascular diease and type 2 diabetes.
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I have been taking the Fish Oil for over 3 years now. I am 44 playing hockey and working out. The Fish oil helps with the pain that I get from playing hockey. It greatly enhances my performance on the ice and while working out. I have noticed a big difference in my energy, attentiveness and memory. If I miss a day for whatever reason, I notice a huge difference and it feels like something is missing. Anyway that is my short little story and it comes from the heart.
– Carter B.
I am a nutritionist and Ph.D. doctor of health and nutrition. For Dr. Sears to figure out balancing fat, carbs and protein, is really beyond brilliant. It is a milestone in diet history. I go over people's diet/emotional journals. Mostly all the time, we discover that the fatigue, irritability, unstable emotions were due to the imbalance in their diet. Using the Zone to balance them out, helps control weight, roller coaster emotions and gives them energy. Dr. Sears is so right when he says food is medicine. He has figured out the most powerful drug combination going, called The Zone.
Best and healthy wishes,
– Elaine W., Ph.D., N.C., M.A.
I have a very exhausting job as a flight attendant. I read the "Omega Rx Zone" about 4 years ago and started taking the fish oil. I am 47 and have been flying for 22 years. I am very active, I run and lift weights. But combining lack of regular sleep, a physically demanding job, and irregular eating patterns this job takes a toll on the body. Since taking the fish oil, I have noticed that I do not get exhausted. I get tired, but not exhausted. I stopped taking it for a couple of months and then started taking another company's fish oil. I started getting exhausted again. I came back to Zone Labs and will continue with the fish oil for the rest of my life. I believe in the product and it makes a huge difference in my life. It makes a difference with my running as well. I also bring the bars and shakes with me on the road. It is almost impossible to eat the way I should at work. I haven't found the right secret. At least I have my Zone fish oil, bars, and shakes.
– Kathryn S.
I have been in the Zone, for about 1 month now. I wanted to share with you how wonderful I think this program is. I have been a personal trainer for almost 10 years and actively compete in numerous athletic activities. The Zone program has helped me to achieve a better awareness of my nutritional needs and the results I have seen are amazing! I have lost nearly 13 lbs since I have been in the Zone. I feel more mentally alert, more focused at work, have greater intensity during my training, have made significant strength gains, and just feel better over all. With that said, I would like to thank you for helping me in my quest for "super-health"!
Thank you!
– Rob Y.
I read 'The Zone' and as exactly as I could followed the advice for diet. I noted weight loss progress. Over six months, I lost 33 pounds. One year has passed since then. I have maintained the new weight, guided always by Zone concepts. The Zone is powerful - I have found it fantastic and I am very grateful to Dr Sears.
– Lyn S.
Before I stumbled across the Zone I was weighing close to two hundred pounds and I was depressed. I used to be a gymnast as a young man. I would think, "look at me now," when I looked in a mirror. The day I found 'The Zone' book, I was intrigued and as I read it the science made sense and so, I began to follow the "treatment". I began to lose weight and I was feeling way more energetic. I am forty two years old, I am very active and my weight is down to 162 lbs, 38 pounds lost on the Zone. I cycle, walk, jog, swim and I can now perform some of the more simple gymnastic skills I did twenty years ago...I literally feel like I have turned back the clock.
Thank you!
– Jack J.
I have been on the Zone diet for 7 years. I did not go on the diet to lose weight necessarily; but fairly quickly I lost 25 pounds, going from 190 to 165; from a 36-inch waist to a 32-inch waist. I primarily did the Zone to live healthier. My health is excellent now. I just turned 62 years old. My Zone is my eating lifestyle now; I seldom stray; and I do not miss anything. It is The Good Life.
– Curtis Y.
My wife's doctor told her to read "Enter the Zone" and to do the diet, so I told her I would do it with her. After only one week on the plan we went on a strenuous hike (the first of the year), and when we stopped at our favorite coffee shop on the way home I was able to get out of the car and stand upright and walk into the place without pain or stiffness. The Zone had eliminated all the inflammation that had always forced me to stumble all humped over into the coffee shop any time we skied or hiked all day.
Thank you, Doctor Sears.
– Larry C.
I used to have a lot of knee pain when I walked or ran. I have been taking Omega Rx for almost a year now, and rarely have any pain. I believe it is the anti-inflammation action of the oil. I feel smarter as well. Thanks for developing such a superior oil!
– Joe W.
Prior to following the Zone Diet, my body fat was around 15% and my weight around 153 pounds. No matter what I did, my weight and body fat did not change much. I regularly cycled 20-30 hours per week logging well over 400 miles. That had little impact on body fat or weight. Diet also seemed to have little impact on body fat or weight. Within a couple of months of following the zone diet, my weight dropped rather quickly to 142 pounds and body fat to about 8%. I still regularly cycle up to 20 hours per week (during the summer). I have also started strength training. I eat about 16 blocks per day. I take 3.6 grams of fish oil per day, along with Vitamin E, Alpha Lipoic Acid, CoQ10, and B & C vitamins. I also take GLA, which in my opinion, has significantly reduced fatigue and improved recovery times after exercise.
– Jeremy S.
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All polyphenols have antioxidant properties than can be measured by their Oxygen Radical Absorption Capacity (ORAC), but not all polyphenols have anti-inflammatory properties. The polyphenols in Dr. Sears’ Zone Polyphenol Plus have been carefully chosen to have both.
Polyphenols are the phytochemicals that not only give fruits and vegetables their color, but also help regulate inflammation. In addition, polyphenols also activate the key enzyme (AMP kinase) that helps restore cellular ATP levels. Polyphenols also help regulate the activation of inducible inflammatory proteins (such as COX-2 and inflammatory cytokines).
There are more than 4,000 known polyphenols, and the richest sources are fruits and vegetables. In general, the more color a fruit or vegetable has, the richer the polyphenol content.
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Zone Labs’ Ultra Refined Omega-3 Concentrates are three times fresher and contain less than 1/10th the mercury than what is allowed by the Norwegian Medicinal Standard and European Pharmacopoeia Standard
Zone Labs adheres to the International Fish Oil Standard (IFOS), an independent third party validated laboratory quality standard that is more rigid than any other global standard for purity.
- No company in the worlds runs more tests with IFOS than Zone Labs
- Zone Labs receives a 5 out of 5 star IFOS rating for every batch it tests
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| Standard |
IFOS Standard for a 5-Star Ranking |
Council for Responsible Nutrition |
European Pharmacopeia |
Norwegian Medicinal Standards |
| Peroxide |
< 3.75 meg/kg |
5 meg/kg |
10 meg/kg |
10 meg/kg |
| Totox Levels |
< 20 meg/kg |
26 meg/kg |
NA |
NA |
| Lead |
< 10 ppb |
10 ppb |
100 ppb |
100 ppb |
| Mercury |
< 10 ppb |
10 ppb |
100 ppb |
100 ppb |
| Dioxans and Furans |
< 1 ppt |
2 ppt |
2 ppt |
2 ppt |
| PCBs |
< 45 ppb |
90 ppb |
NA |
NA |
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"IFOS – THE TOP GLOBAL PURITY STANDARD FOR OMEGA-3 FROM FISH"
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Zone Labs products show no detectable lead or mercury when tested down to 10ppb, which is 10 times below the Norwegian Medicinal Standard and European Pharmacopoeia Standard limits.
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Zone Labs products are three times fresher than the minimum allowed by the Norwegian Medicinal Standard and European Pharmacopoeia Standards (based on average peroxide values).
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Zone Labs starts with only wild, small fish from pristine Chilean waters and ends with proprietary validation and testing processes to achieve an IFOS certified 5 star rating.
8-Step Manufacturing Process - Quality Assured
Testing to specification all raw materials, bulk products, packaging material and finished products – always using stringent internal standards and in-process testing.
- Extraction of fish oil
- Winterization – remove limited amounts of saturated fats
- Absorption – remove heavy metals
- Preliminary Molecular Distillation – refining “touch up” to reduce contaminants
- Oil conversion to ethyl esters
- Ethyl ester thermal fractionation – remove additional saturated fats
- True Molecular Distillation – final refining to remove pcb’s and long-chain monoenes
- Rigid Processes – proprietary validation, inspection and encapsulation methods. Independent lab verification of IFOS requirements and certified 5 star rating
No farmed fish. No large fish. Pristine waters.
Zone Labs starts with wild sardines & anchovies fished from cold, pristine waters off of South America where there are less environmental impurities.
A recommended serving of Zone Labs Ultra-Refined Concentrates delivers 8 times more omega-3’s than a typical retail fish oil supplement.
Most fish oil supplements have 30% or less of the healthy omega-3s EPA and DHA, with the remaining 70% of the capsule containing unbeneficial, lesser refined fatty acids that contribute to their bad taste and gastric side effects.
Getting a clinically valid dose of omega-3’s is easy with Zone Labs’ Ultra-Refined Omega-3 Concentrates.
Typical Retail Dose = 300mg omega-3
Standard Zone Dose = 2400mg omega-3
A serving of canned tuna has 12 times less omega-3’s than
Zone Labs Ultra-Refined Omega-3 Concentrates
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Commonly consumed fish and shellfish in the United States
Mercury Source: Food and Drug Administration, FDA 1900-2004, “National Marine Fisheries Service Survey of Trace Elements in the Fishery Resource". Omega-3 Level Source: American Heart Association Website.
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Mercury level
in parts per million (ppm) |
Omega-3 fatty acids
(milligrams per 3-oz. serving) |
| Zone Omega-3 Products |
< 0.01 |
2400 (standard 4 capsule serving |
| Salmon (fresh, frozen) |
0.014 |
1200 |
| Flounder or sole |
0.050 |
480 |
| Pollock |
0.041 |
450 |
| Crab |
0.060 |
400 |
| Scallops |
0.050 |
290 |
| Shrimp |
ND* |
290 |
| Catfish |
0.050 |
270 |
| Clams |
ND* |
250 |
| Cod |
0.095 |
210 |
| Canned Tuna (light) |
0.120 |
200 |
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Zone Labs’ leading product. OmegaRx delivers all of the benefits of Zone Labs’ ultra-refined omega-3 concentrates.
Advantages
- Delivers clinically proven health benefits from the omega-3 fatty acids EPA and DHA*
- Promotes a healthy heart, healthy brain, healthy immune system, healthy circulatory system, healthy joints, healthy moods, healthy triglyceride levels and a healthy pregnancy*
- Combats silent inflammation
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