Busting Food Myths, Part 1: Fat, Eggs

foodmyths 2

March is National Nutrition Month in Canada, the USA, and elsewhere. On any given day in any given kitchen or on any given radio or television station, there’s a lot of talk about nutrition. With the spotlight on nutrition this month, we imagine there’ll be even more talk about it, so let’s join the conversation.

We thought this might be a good time to have a little food fun and bust some nutrition myths.

Ready? Let’s get rid of a couple of big myths right now.

MYTH: Fat is bad for you.

If you do a little detective work into the history of dietary fat, you may be surprised to discover that before World War II, most cooking and baking was done at home using lard (pork fat), tallow (beef fat), butter (milk fat), and coconut oil and palm oil (tropical oils).

But what happens if you combine the politics of war with the politics of food?

Well, you soon find convincing evidence that, in the face of wartime supply shortages of tropical oils and a burgeoning vegetable oil industry in The United States, some oils were labeled (incorrectly) as good guys and others were labeled (equally incorrectly) as bad guys.

Fast forward a few decades and add some of the fat-free hype of the modern food industry, and it doesn’t take long to discover that millions of unwary consumers have unwisely started avoiding fat altogether—a risky course of action because some fats play a central role in preventing disease and keeping a spring in your step.

We could write volumes about how fats function in the human body, but this is a blog, so we can’t. But you can investigate further and beyond the confines of this short blog. We recommend that you start by checking out our website article What You Need to Know About Fats. After that, have a look at Chapter 6: Baffled by Fats in our book Eat to Save Your Life.  We think you’ll be in for a few jaw-dropping surprises about fat.

(Hint: Some bad guys have been masquerading as good guys, and some good guys have been wrongly convicted as bad guys. Can you sleuth out who’s who? Do you know who may be aiding and abetting the real bad guys and framing the good guys?)


MYTH: Eggs are bad for you.

Speaking of good guys being falsely accused of being bad for you, let’s look at the much-maligned egg.

Eggs are bad for you? Wrong! This myth could hardly be further from the truth. Again, a little detective work is in order here. So put on that detective hat again, Sherlock; here are some facts to consider:

First, you don’t have to be afraid of eggs. Eggs are a life-giving food. Eat them. Eat the whole thing (including the often-tossed-away yolk).

Second, eating eggs does not significantly raise your cholesterol levels. According to a study from the University of Surrey published in the Nutrition Bulletin of the British Heart Foundation, factors such as obesity, a sedentary lifestyle, and smoking have greater effects on cholesterol levels and risk of cardiovascular disease than egg consumption.

Third, even if eggs did raise your cholesterol levels appreciably (which they don’t), cholesterol is not necessarily as worrisome as some people make it out to be. To find out why, see our blog series on cholesterol and statins, Confusion, Not Cholesterol, May Be Our Enemy, Parts 1 to 3,  then crack open a delicious free-range egg or two, and cook up the yummiest omelet or frittata that you can create.

Oh! And just one more thing:

Even though we’re all for eating delicious and nutritious free-range eggs, we’re not saying you should eat them every day. After all, eating any food every day sets you up for an inflammatory response and potentially dangerous chronic inflammation.

Say—did you notice that? We’ll say it again: Eating any food every day sets you up for an inflammatory response and potentially dangerous chronic inflammation.

So, all of you out there who are eating yogurt (or whatever) every day because you think it’s healthy, please stop it. It’s not that you shouldn’t eat yogurt; it’s just that you shouldn’t eat any food every day. However, a couple of servings of yogurt or a couple of eggs or a couple of servings of most natural whole foods a couple of times per week should be absolutely fine for most people.

Well, it turns out we’ve opened the door to a really great breakfast, here—which will please Jerre to no end because he’s an egghead about breakfast. Yup, you can relax about eggs and serve them up with a slice of whole grain toast spread with a pat of butter or coconut oil. You might even want to wear your Sherlock Holmes hat while you eat.

Here’s to healthy super-sleuthing,

Gloria and Jerre



Video Short Talk: Diabetes Type 2

It’s March and that means Nutrition Month. And we (Gloria and Jerre) are celebrating the month-long event with the launching of a new approach to sharing our knowledge of nutrition with you right here on our blog page AND on Facebook ( and Twitter (

Although Gloria lives on the far east coast of Canada (Prince Edward Island), and Jerre lives in the most western province in Canada (British Columbia), we have found an excitingly simple way of producing and sharing videos for viewers and listeners all around the world. We’ve started by selecting topics we know are of concern to many of  you or someone you may know suffering from conditions and diseases such as these:

  • Diabetes type 2
  • Osteoporosis
  • Weight gain and loss
  • Depression
  • Immune deficiency

And we’re not stopping there. With your help, we’re going to explore more topics of concern to you in our Video Short Talks over the next several months. All we need is for you to tell us what those topics are. So when you are done viewing and taking notes, please comment right here on the blog page or send us an e-mail to or

Our goal is to help you learn things of benefit to you as you search for solutions to your health and nutrition issues.

Simply  listen in on conversations between Jerre (PhD in Education) and Gloria (a not-so-retired registered nurse, or RRN, and nutritional consultant) at your leisure.

All you have to remember is that any nutrition or health issue is a highly individualistic matter--what is true for one person may not be entirely true for another. These videos, therefore, intend to give you a general perspective on specific issues. Our hope is that they will give you a start on exploring remedies or taking preventive actions on your own or with your personal healthcare professional.

Welcome to our first video. We hope you’ll join us over the next few months as we respond to your requests for specific nutrition and lifestyle topics and as we learn how to enhance the quality and impact of these Video Short Talks.

Don’t forget–send us a comment once you’ve finished viewing. Thanks so much from the two of us,

Gloria and Jerre

p.s. Our next Video Short Talk is on Osteoporosis.


Missed: The Connection Between Mental Illness and Poor Nutrition


depression 4“It’s a travesity!”

That was Gloria’s take on Bell Media’s “Let’s Talk Day” on February 12th. It’s a day that Bell Media sets aside to raise awareness and encourage dialogue about mental health. Bell donated five cents for every long distance call, text, tweet, and Facebook share sent that day. In the end, there were over 96 million communications among Canadians, and Bell donated over $4.8 million to mental health programs.

On television and radio stations across the country, celebrities, medical consultants, panels of doctors, mental health patients, and media personalities openly discussed mental illness in an attempt to reduce the stigma and provide help to those suffering with various forms of mental illness.

Sounds pretty good. So why did Gloria call it a travesty?

Well, after listening to a number of programs and interviews, we realized nothing has changed in the twelve months since last year’s “Let’s Talk Day.” Once again, there was discussion about stigma, fear, physical symptoms such as body aches, reaching out for help, attitude, self-worth, the day-to-day struggle to maintain mental health, laughter, exercise, and the importance of committing to a treatment plan such as professional counseling, support groups, and, of course, drug therapies.

There was, however, hardly a word spoken about the huge role that nutrition plays in brain health. Only CTV’s Dr. Marla Shapiro said anything about nutrition having an effect on mental health.

In a televised conversation with Olympian Clara Hughes and five other mental health patients on the Marilyn Denis show, Dr. Shapiro commented,

“Part of it is those daily lifestyle choices that we get to make, recognizing that treatment is multi-approach. So, yes, it may be therapists and medication and group support, family support, or whatever, but [it’s also about] the choices that you make on a daily basis (what you eat, how you exercise, staying away from alcohol or too much caffeine, whatever it is that is going to support you) and recognizing that you do have an element of control in those lifestyle choices.”

That was it: the only comment about nutrition that we heard all day. It makes us wonder if any of the $4.8 million raised will go toward nutritional research.

We couldn’t agree with Dr. Marla more: Treatment does require a multi-faceted approach, and Gloria knows from her own experience as an E.R. nurse and as a nutritional consultant, that targeted nutrition has to be a central part of that approach.

After all, participating in therapy and taking medications while filling the body with brain-busting sugars and chemicals and simultaneously depriving it of nutrients critical to the brain is no way to recover from mental illness.

In our blog A Missing Link—Mental Health and Nutrition, we wrote about this problem a year ago, after the 2012 “Let’s Talk Day.” So click on the link and read what Gloria said then regarding nutrients that support the brain.

Here’s the thing: As Dr. Abram Hoffer, MD, PhD pointed out over a decade ago, perception dysfunctions (such as dyslexia, hallucinations, and schizophrenia), thinking disorders (such as delusions, paranoia that isn’t culturally induced, difficulty concentrating, and confusion), and mood disorders (such as depression, manic depression, and suicidal tendencies) can have a basis in a person’s psychosocial experiences, but these problems almost always have a nutritional cause, too.

In his eye-opening book Hoffer’s Laws of Natural Nutrition (2001), Dr. Hoffer maintained that psychotherapy and medications are helpful in controlling a psychiatric disorder, but they “do not enable the patient to recover”.

Isn’t that what patients want: recovery rather than a lifetime of psychotherapy, drugs, and wondering when mental illness will return?

Well, in Dr. Hoffer’s view and ours, too, until mental health professionals make the connection between food and mental health, current treatments likely will continue to fall short.

Here’s to vibrant mental health,

Gloria and Jerre


New and “Improved” Perverse Food



[Gloria and Jerre are happy to introduce Dr. Frank Springob, a natural health advocate and provider, as guest to our blog site. We encourage you to check out his book and his interesting energy work at We will be “sharing” blogs with Frank from time to time in the spirit of developing a helpful and stimulating community of practitioners, experts, advocates, and thinkers to help our readers take charge of their own health and kick disease to the curb. Welcome, Frank.]


The momentum is building for a Revised Edition of our book, Bugs in My Brain, Poison on My Plate.  There have already been many changes to our food supply in the few short months since the book went to press.  Unfortunately, things have only gotten worse.   Food fraud seems to be growing by the day.  New facts continuously come to light that further demonstrate the lack of integrity in both the food manufacturers and the government agencies designed to monitor them.  For example, the FDA was formed a century ago to protect the consumer, but now it appears to function primarily to protect the companies that are trying to poison us!

If only we were allowed to know what we were eating, we could make good dietary choices.  The truth about the origin of packaged ingredients is suppressed; food labels imply natural ingredients even though those ingredients could never exist in nature.  Marketing practices continue to be questionable at best, such as the television commercial currently running for Kellogg’s Corn Flakes.  It is made to sound so pure and natural, with the announcer stating that it only contains four ingredients.  Simple and wholesome, but they fail to mention among that those four ingredients is GMO corn (which contains the Bt Biotoxin), GMO sugar, and a preservative.

I keep a sample of both Kellogg’s Corn Flakes and Organic Corn Flakes in my office.  I use them to Energy Signature Test my patients to demonstrate the energetic difference between GMO and Organic.  Most people are appalled at the result, as their test muscle dramatically weakens when the commercial brand is tested.

As for the refined sugar from GMO sugar beets, it is currently the type of sugar that has the most negative impact on the human energy field using M-Field Energy Signature Matching.  It even beats out the former worst-response sugar, high fructose corn syrup.  I was shocked to find something that tested worse than HFCS!  I began testing GMO beet sugar when it was approved in 2011 by the FDA, but was later surprised to learn that we have been consuming it since 2005—six years before it was approved.  How’s that for consumer protection?

If you followed California’s Proposition 37 saga, you know that it was defeated due to huge contributions from Monsanto, BASF, Dupont, Kellogg’s, General Mills, Coke, Pepsi and several other marketers of the perverse food that I discussed in Bugs in My Brain, Poison on My Plate.  These corporations spent more than 6 times the money of the Pro-Labeling group.  Even with all that, Proposition 37 was barely defeated.

Washington State, Vermont, Hawaii and other states are still pursuing GMO labeling laws. If Monsanto were smart, they would surrender now. Proponents of real food will not stop until the battle for labeling is won. And if they were ethical, they would not care if their products were labeled. In fact, one might assume they would be proud to show the world just what a great thing they are doing to the food supply and the planet. The problem is, when the real truth gets out, their genetically modified, mutant cash-cow can be milked no longer!

Frank Springob

About Frank

Dr. Frank Springob, chiropractic physician and educator, is the co-developer and instructor of Morphogenic Field Technique (MFT), a professional procedure that utilizes energy signature testing to identify specific nutritional needs. With 36 years of clinical practice and over 300,000 individual patient encounters, Dr. Springob is a passionate natural health advocate and provider. He can be found on Facebook, Twitter and at his website,


Heart-Felt Sweet For My Sweet

Un cuore nel cioccolato

What do Valentine’s Day and cardiovascular health have in common? Well, both have obvious connections to matters of the heart, but there’s something else: Both can be improved with chocolate.

If you’ve been paying attention to medical news over the past few years, you’ll know that chocolate is being touted as heart healthy.

When Chocolate Is Good For You

There’s a catch, though. You just can’t go out and buy any old chocolate for your sweetheart on Valentine’s Day and hope it will be heart healthy. Nope. If you want to reap the heart healthy benefits of chocolate, you have to buy the best, darkest, certified organic chocolate you can find. Of course, you wouldn’t want to do anything less than that for your sweetheart, or your own heart for that matter.

You see, it’s not really the chocolate you’re after, but the cocoa, especially if you want  romance-credits  from your sweetheart AND a sweetheart who will have a long, happy, healthy life with you. That’s because plain cocoa powder is rich in bioflavonoids—a group of plant nutrients that help protect plants and humans from disease and toxins—and  chocolate is probably not.

The protective qualities of cocoa’s bioflavonoids (commonly called “flavonoids”)  include significant antioxidant power, which helps protect your body from excessive amounts of free radicals that contribute to atherosclerosis, chronic inflammation, and other serious cardiovascular effects.

And there’s more. On its website, The Cleveland Clinic points out the following:

Flavanols are the main type of flavonoid found in cocoa and chocolate. In addition to having antioxidant qualities, research shows that flavanols have other potential influences on vascular health, such as lowering blood pressure, improving blood flow to the brain and heart, and making blood platelets less sticky and able to clot. 

That’s pretty impressive work for the cocoa bean.

Caveat Emptor: Sugar Alert!

As we’ve said, though, you can’t just go out and buy your Valentine any old chocolate. As with all packaged foods, you have to read the label first. Let’s start by looking at the amount of sugar in your sweet treat.

We find there’s a problem with labels. They indicate the number of grams of sugar in a product, but what the heck does 15 grams of sugars really mean? What if we convert that to teaspoons? That, for most people, provides a much clearer picture of the amount of sugar they’re eating.

Let’s look at a popular brand of Swiss chocolate bar with sea salt. According to the label, three squares of this velvety confection contain a total of fifteen grams of sugars. Since there are five grams of sugar in one teaspoon, we can calculate that fifteen grams of sugars in this chocolate bar equals a total of three teaspoons.

Here’s the formula:

Grams of sugar divided by Five = Number of teaspoons of sugar

By examining the list of ingredients on the package, you also can see that sugar is the first ingredient on the list, which means there is more sugar in this chocolate bar than any other ingredient. You can also see that the source of the sugar is brown sugar (which is simply refined white sugar with a bit of molasses thrown in for color and flavor). Perhaps we should keep looking.

Another bar from the same company contains 85% cocoa, and the label indicates there are 4 grams of sugars in three squares. Using our formula again, let’s calculate:

Four grams of sugar divided by Five = 0.8 teaspoons of sugar in three squares

Three squares of the first bar contained three teaspoons of sugar—nearly four times what the second bar contained. Obviously, the second bar would be your healthier choice. Granted, the cocoa flavor is pretty intense (that’s the flavanols you’re tasting), but if you’re looking for the health-giving properties of cocoa, then less sugar is better.

It’s a Balancing Act

If you’ve read our book Eat to Save Your Life, you’ll know that plant nutrients are lost through processing. It’s the same with cocoa. As The Cleveland Clinic confirms, the flavanols in cocoa are lost through processing. To read more about this, click on the link to The Cleveland Clinic above. Their information and advice seems reasonable to us.

They also point out that the fat in chocolate also can be a consideration when you’re buying and eating chocolate. We’ve noticed that, generally speaking, the less fat in a sweet treat, the more sugar. That’s because fat offers flavor, and when the fat is removed, the flavor has to be enhanced with something—which, in chocolate treats and many other foods, means adding sugar. Ah! It’s a balancing act.

You have to ask yourself, though, is the fat in chocolate (typically cocoa butter) bad for you or is it getting a bad rap from the fat-free hype of the modern food industry? In our book, Chapter 6: Baffled by Fats can help to answer that question for you.

Here’s to a healthy heart,

Gloria and Jerre

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