No we don't have all the answers..  and you don't have to believe us.. Just check the links and cross references.
It was of interest and use to us and should interest anybody who has his own health at heart and that of his/her loved ones.
This is what we would like to share.

We will inform you of websites that might add, enlighten and in any way possible help you to get access to information that a lot of the medical establishment would like you to be completely ignorant of.

Remember "Big Pharma" is less interested in your health than in their profits.

A good source of information on  everything to do with your health is the Weston A. Price Foundation. See link.

You may discover that there are nutritional advices out there that are quite different from what you have been taught. Fact is that  research has in the past not exactly been on the side of our Diet dictocrats. Research papers that did not confirm the trusted beliefs of the medical and nutritional establishment were often treated with scorn and were hardly given space in the publications. Publications that often depend heavily upon the advertising dollars of corporate interests. It is largely due to the Internet and World Wide Web that more and more people have access to information that has long been buried.
Thanks also to curious scientists (see link) with their own blogs, we can all make much more informed decisions, based on solid scientific evidence rather than on what our "professionals" tell us.
The foundational cornerstones of anything will be limitation of inflammation, low levels of omega 6 foodstuffs, limited fructose, limited carbohydrate intake, concentration of omega 3 laden protein sources.
We did the Right Things . . . . .so we thought...

We  switched from steak to salmon, from meat to veggies, from fries to broccoli etc. .
We exercised when we could find the time.
But .. an 1990 book called "Heart Failure" labeled the idea that you can reduce cholesterol through diet, a myth and  stated that it does not follow that you will live longer when you lower your cholesterol.
Fact is that the largest number of heart attacks occur at a serum cholesterol level that is between 200 and 235 mgs per deciliter of blood.
So back to bacon and eggs for breakfast?
Well . .  there appears to be some slowly emerging evidence that it might not have been a very good idea to replace your fat intake with the starchy stuff, especially not with the simpler carbs like white flour and sugar.
And a second increasingly suspect part of our diet could very well be the very thing we were taught to change to : vegetable oils and other polyunsaturated fats. Anything that is high in Omega 6. Our northamerican diets provide us with too much Omega 6 and not enough Omega3. The relationship should be in the range of 2:1 (N6:N3). Better still 1:1
The polyunsaturated fats are less stable and more prone to damage by free radicals and thereby damaging the artery walls with the ensuing hardening and plaque forming. It ain't the fat folks, it never was.
Another thing is still confusing the experts. Your liver is happily turning your carbohydrates into saturated fats!! Might as well eat them yourself. Right? Would be a lot easier on your liver and your pancreas and with less chance of developing diabetes type 2.

What we know so far is that:
Our body needs fat; we do in fact live by the grace of fat and protein. And water .
      We need far less carbs than originally was thought, and the carbs that we need should be of a different kind;
Saturated fats from pasture fed cattle are a lot healthier than from grainfed cattle, actually half of it is mono unsaturated.;
Butter from cattle on pasture is one of the healthiest saturated fats because of the high content of Vit A and Vit K2;
Red meat from pastured cattle is healthier than grainfed, high in VitB and if barbequed rare, high in Q10.

Example:... consider a steak--to be precise, a porterhouse, select cut, with a half-centimeter layer of fat, the nutritional constituents of which can be found in the Nutrient Database for Standard Reference at the USDA Web site. After broiling, this porterhouse reduces to a serving of almost equal parts fat and protein.
Fifty-one percent of the fat is monounsaturated, of which virtually all (90%) is oleic acid, the same healthy fat that's in olive oil.
Saturated fat constitutes 45% of the total fat, but a third of that is stearic acid, which is, at the very least, harmless. The remaining 4% of the fat is polyunsaturated, which also improves cholesterol levels. In sum, well over half--and perhaps as much as 70%--of the fat content of a porterhouse will improve cholesterol levels compared to what they would be if bread, potatoes, or pasta were consumed instead. The remaining 30% will raise LDL but will also raise HDL. All of this suggests that eating a porterhouse steak rather than carbohydrates might actually improve heart disease risk, although no nutritional authority who hasn't written a high-fat diet book will say this publicly......

You can check the whole convoluted story Here (Barry Groves PhD) where you get a fantastic expose by none other than Gary Taubes
A warning may be warranted: you may get pretty disgusted

"....the French paradox--the French have little heart disease despite seemingly high saturated fat consumption--the real paradox is throughout Southern Europe, where heart disease death rates have steadily dropped while animal fat consumption has steadily risen, says University of Cambridge epidemiologist John Powles, who studies national disease trends."

As mentioned, we need Omega 3 (n-3) far more than we need Omega 6.
On September 8, 2004, the U.S. Food and Drug Administration gave "qualified health claim" status to EPA and DHA n−3 fatty acids, stating that "supportive but not conclusive research shows that consumption of EPA and DHA [n−3] fatty acids may reduce the risk of coronary heart disease''... And....The Canadian Government has recognized the importance of DHA omega-3 and permits the following biological role claim for DHA: "DHA, an omega-3 fatty acid, supports the normal development of the brain, eyes and nerves."
Basically our bodies convert EPA (eicosapentaenoic acid) into DHA (docosahexaenoic acid)
Be aware that ALA (alpha linolenic acid) is also an Omega 3 but of a variety that needs to be converted into EPA, which needs to be converted into DHA. Our bodies are not really very good at this conversion and if too much Omega 6 is present it is even worse.
In other words getting our Omega 3 from plant material is not really an option. It has to come from seafood, especially cold water fish or from Krill, the  mini shrimp like creatures at the bottom of the food chain. Easily digested as it comes in handy capsule form as Krill oil.
Your best source of omega 9 :
Olive oil -Olives , Avocados , Almonds , Peanuts  ,
Sesame oil , Pecans , Pistachio nuts ,
Cashews, Hazelnuts, Macadamia nuts

The real issue is though: You should enjoy YOUR life to the fullest.
There is nothing worse than worry. You can really worry yourself to death. Not figuratively speaking . No literally.
The key is You, your genetic make up is possibly the key to your nutritional requirements. By and large those requirements will be the same as everybody else's, except with some  adjustments that could mean the difference between life and death.
You can find out for yourself all about it in the book
The Healing Diet (ISBN: 0028604423)
Artemis P. Simopoulos Victor Herbert Beverly Jacobson. available through
Or you check the  Healthy Heart page. See the menu on the left
A Better Way
And then there is  Omega 9
   a monounsaturated fat that is also known as, oleic acid. Omega 9 is not technically an essential fatty acid because the body can produce a limited amount, provided the essential fatty acids, omega 3 and omega 6, are present. If your diet is low in these essential fatty acids, then your body can't produce enough omega 9. In that instance, omega 9 becomes an essential fatty acid because your body will need to get it from your diet.

Health benefits of omega 9:
Lowers cholesterol levels, thereby reduces the risk of cardiovascular disease
Reduces atherosclerosis (hardening of the arteries)
Reduces insulin resistance, thereby improves glucose (blood sugar) maintenance
Improves immune function
Provides protection against certain types of cancer

Some doctors tell you more, others tell you less, some don't tell you anything... and then there the ones who tell you a lot............ of lies
Omega 3 A LIfe Saver.

Margerine is the bad guy and Butter and eggs are the good guys!! Really? Really!

Curious Scientists

For Your Eyes Only??.

Consumption of one egg per day increases serum lutein and zeaxanthin concentrations in older adults without altering serum lipid and lipoprotein cholesterol concentrations