Feed Your Kids Well by Fred Pescatore

Karen · **Posted:** Wed Feb 27, 2008 12:07 pm

Feed Your Kids Well: How to Help Your Child Get Healthy and Lose Weight
by Fred Pescatore, M.D.
04-01-2003

I loved this book! I think a more descriptive title might have been "Get and Keep Your Child and Yourself Healthy Through Sound Nutritional Eating Instead of Drugs." While there is a wealth of advice and information in this book on helping an overweight child lose weight, there is even more information on treating and more importantly, preventing many of the most common childhood (and adult) ailments that exist today. Any child would benefit by having their parents read this book, even if they are of a perfect weight and appear to be completely well adjusted and in good health. If only more "adult" doctors tried to correct the actual cause of health problems through this type of proactive nutritional counseling, instead of so often simply prescribing some drug to slap a Band-Aid on the symptom!

Dr. Pescatore describes this diet plan best in his own words and I will quote directly from the introduction: "Through my years working with Dr. Atkins, I developed my own ideas about healthy nutrition, and I've put these ideas to the test with my patients. Some of Dr. Atkins ideas and mine are similar, and some of them are quite different. His very successful weight loss diet involves achieving a metabolic state called ketosis, which occurs when the body is actively metabolizing stored fat. Because children are more metabolically active than adults, my nutrition plan, the Next Generation diet, does not call for your child to achieve this state. I'd like to believe I've taken Dr. Atkins work to the next level -- the next generation."

"My original purpose for this book was to provide a weight loss book for children. However, as I thought about it over the period of several months, it became clearer to me that through a healthy diet many childhood illnesses, including allergies, asthma, and even attention deficit disorder, could be tempered and brought under control without the use of potentially harmful medications, which in fact, might even be a cause of these illnesses."

Feed Your Kids Well is divided into sections devoted to specific age groups. The book includes case study after case study detailing Dr. Pescatore's experiences with actual child patients, and their amazing improvements, with such ailments as acne, AHDD, ADD, behavioral problems, poor grades, asthma, ear infections, food sensitivities, skin disorders, allergies, etc. It is very inspiring!

This book is a complete how-to manual. No stone has been left unturned. You come up with an objection that child is likely to make to the prescribed diet, and Dr. Pescatore has an answer in the book somewhere. In fact, he says that the majority of children do much better than his adult patients, as far as not cheating, and that starting out young helps them learn to incorporate healthy eating habits for a lifetime. There is a lot of emphasis on the emotional aspects of overeating and its treatment, the importance of self-esteem, and tactics that parents may use to improve a child's self-esteem and motivate them to succeed.

Part 1 of this book is entitled Understanding the Basics of Better Health, and it is as good an overall explanation of nutrition as any that I have read. He discusses the role of insulin, sugars, and the dangerous and prevalent trend of overconsuming such things as corn syrup, which is, after all, a waste product that has then been dangerously manipulated into a health hazard. The glycemic index is discussed, but not stressed. Part 2 of the book is devoted to age-specific diet plans. Part 3 is entitled The Health Connection: How to Prevent Disease. Anyone could benefit from a thorough study of Part 3. Part 4, the Healthy Fitness Zone, contains a line I really love: "Couch Potatoes Start As Little Spuds". Part 5 includes a complete two weeks of meal plans, and a reasonable amount of recipes to aid you in implementing this diet.

Dr. Pescatore's choice for artificial sweeteners is stevia, but most of the recipes provided call for liquid saccharin, since it is more consistent in nature and thus easier to use as well as find. He does not mention sucralose specifically, anywhere but makes a brief mention of avoiding all chemically based artifical sweeteners. He specifically warns against using aspartame.

The overview of fats in a healthy diet (and their effect on cholesterol, etc.) is particularly well done and some excellent excerpts follow, including a rundown on which fats are OK to use for which purposes. Everyone should apply this information to their own eating plan, both children and adults. Too many people are unaware of the following, and I urge you to pay particular attention to this admittedly lengthy section.

There are three kinds of fats: saturated, monosaturated, and polyunsaturated. Each kind of fat is a mixture of various fatty acids, and each plays an important role in the body after it is ingested... the body is able to make saturated and monosaturated fats, so they are known as nonessential… The most common monosaturated oils are olive and canola oils... The most common saturated fats are found in butter and animal meats. However, most of the saturated fat found in these products is in the form of stearic acid, which acts like a monosaturated fat, thus limiting the harmful effects of the saturated fats. Therefore, foods like red meat and butter, much maligned recently, are actually less harmful than originally thought. I contend that not all saturated fats are bad for you… We need to differentiate the fatty acids that are safe from those that are not… Many of the polyunsaturated fats that some so-called experts have let us to believe are the safest form of fat to consume are terribly fragile, and their chemical bonds can break very easily, making them subject to rancidity…this rancidity makes them unhealthy for us to consume. Conjugated linoleic acid is another saturated fatty acid found in meat and dairy products. Recent studies conducted on this fatty acid in laboratory animals have shown that high doses may actually prevent some cancers, prevent heart disease, boost the immune system, and diminish body fat…. There are only two types of polyunsaturated fatty acids that are considered essential (cannot be produced by the body) and that we need to discuss: Omega-6, which is a linoleic acid, and omega-3, which is an alpha-linolenic acid… the potential health benefits of essential fatty acids are not limited to preventing heart disease. They are also thought to be beneficial in rheumatoid arthritis, a disease characterized by pain and inflammation… polyunsaturated fats such as these have been linked to helping the body protect itself from its own immune system, thereby being of benefit in some common diseases that affect us in childhood, such as allergies, ulcerated colitis, Crohn's disease, and multiple sclerosis. These essential fatty acids have also been shown to help fight behavioral problems at school, such as attention deficit hyperactivity disorder.

Good fats: olive oil (cold pressed, sold in dark containers), excellent for all uses including cooking. Flaxseed oil: must be kept refrigerated and may only be eaten cold. Never use this for cooking because it will denature (turn rancid and become actively harmful). Evening primrose oil: rich in GLA, helps reduce itchiness and redness associated with eczema and relieve symptoms associated with PMS… generally available only as a nutritional supplement. Borage oil: used in treatment of arthritis and allergies, too fragile for recipes or cooking, used mainly in supplementation form. Palm and coconut oils: 80-90 percent saturated fat, many of you may be surprised to find these here because we've often been warned of the dangers of tropical oils. This is another myth I'd like shatter. Two-thirds of the saturated fats found in these oils are the short and medium chain fatty acids, which are very healthy… if the pure forms of these oils are used (non hydrogenated) they are actually quite healthful. Macadamia nut oil: this is a great oil that is completely monosaturated, in a perfect 1 to 1 ratio, making this an excellent oil for all your cooking needs.

Bad Fats: peanut oil is relatively stable, does not lead to rancidity, and can be used occasionally. However, because of its high percentage of omega-6 fatty acids, peanut oil should be used sparingly. It's not that omega-6 fatty acids are bad for us, it's just that we generally get too much of them in our diet. We should try to achieve a balance of omega-3 and omega-6 fatty acids in a 1-to-1 ratio. To do this, we should limit oils that contain specifically the omega-6 fatty acids. Despite this caveat, this is an all-purpose oil and can be used for cooking. Sesame oil: similar to peanut oil in its makeup, is all right for occasional use. It adds great flavor to salad dressings and marinades in small amounts. Safflower oil, corn oil, soybean oil, and cottonseed oil: all of these oils have the same properties, containing over 50 percent omega-6 fatty acids with only a minimal amount of omega-3. Safflower oil contains over 80 percent omega-6, and researchers are only now beginning to be aware of the dangers of excess omega-6 fatty acids in the diet. I believe the use of these oils should be severely restricted and should never be consumed after they have been heated because this hastens their oxidation and hence the conversion to a more rancid oil. Most commercially produced foods and food products use oils high in omega-6 fatty acids. Therefore, if their use is limited to outside the home, it will help us achieve a closer balance of omega-3 and omega-6s in our diet.

Ugly Fats: Canola oil: the Omega-6 fatty acids of processed canola oil contain trans-fatty acids similar to those in margarine and possibly even more dangerous to your health. This oil may be acceptable for cold uses, such as salad dressing or marinades. Once heated, because of its high sulfur content, it turns rancid very quickly. I believe it is unsuitable for human consumption in the heated state, so don't cook with it or eat anything that's been cooked with it. Margarine: 25 percent of the unsaturated fat in margarine is turned into a saturated, hydrogenated fat. Another 25 percent is turned into a trans-fatty acid through the same process. Trans-fatty acids have been shown to raise the bad cholesterol and lower the good cholesterol. This makes one more susceptible to heart disease. Consequently, I do not recommend using margarine for any purpose. Trans-fatty acids: the type of fat that is perhaps the least healthy for us is Trans-fatty acids. Trans-fatty acids are found most predominantly in highly processed foods such as fast foods and baked foods. In a recent study, it was found that women who had a large amount of trans-fatty acids in their body were 30 percent more likely to have breast cancer than women in its small amounts of trans-fatty acids. Trans-fatty acids are now believed to be the primary cancer-causing agent in fats. They are composed of an altered chemical molecule that occurs during heating or manipulation of the food that contains fat, usually during the processing. They are one of the main reasons why processed and fast foods are so unhealthy. Trans-fatty acids are commonly found in margarine; solid vegetable shortening; commercially baked goods like cookies, and chips, and most prepared foods.

Most of the real harm from dietary fats comes as a result of the processing they go through. Food processing methods, such as hydrogenation, change polyunsaturated fats into more saturated fats. This is done to promote shelf stability, but the processing also creates detrimental trans-fatty acids (it is that well-documented but these trans-fatty acids not only increase in a woman's risk of breast cancer, but can increase the risk of coronary heart disease; it has been estimated that up to 30,000 deaths per year are attributable to these trans-fatty acids). It is believed that the processing of fats, not the fats themselves, cause blood cholesterol to rise. Most fats are relatively safe for human consumption until they are chemically altered so that they can sit on the supermarket shelves longer. The created trans-fatty acids that we ingest then crowd out the good essential fatty acid in the cells…

Regarding his recommendation for children on this diet not to drink milk: homogenization is the process whereby the fat particles of the cream are strained under great pressure through tiny pores. This allows the fat to stay in suspension so the cream does not rise to top as it did in our parents’ day. This makes the fat and cholesterol present in the milk more susceptible to oxidation, leading to an excess amount of free radical formation. Again, a natural product is made unnatural and in the process is made less healthy…(later, he lists lots of ways to get calcium that your child’s body can actually absorb, and discusses why the phosphorous present in commercially prepared milk probably makes its calcium non-absorbable anyway.)

Regarding organics: organic eggs contain omega-3 and omega-6 fatty acids in the beneficial ratio of one-to-one. Commercial eggs, on the other hand, contain up to 19 times more omega-6 than omega-3 fatty acids, making them a very unhealthy product… if you buy nothing else for your family that is organic, please make it eggs. If the meat you buy is organically raised, it will not contain all the hormones and antibiotics that are forced that were injected in livestock to encourage better commercial yields. These toxins accumulate in the fat of the meat, which is the main reason why excess fat can be considered unhealthy. There is a definite difference in the micronutrient components of the meat of an animal that is allowed to graze and roam free, rather than one being confined to a pen and force-fed grain that we as humans would never eat. It is similar to the egg yolk example - there is a difference, and it's not just the price… Everything eaten by that animal eventually ends up in the milk and in the cheese. We want to make sure we are eating cheeses that have been prepared from animals that have been fed a proper diet, without the use of growth hormones or antibiotics... Farm raised fish do not taste better and, in fact, may be nutritionally inferior. The water in which they are raised and the source of food for the fish need to be questioned and examined. Another reason I do not recommend a steady diet of fish (everyday) is that fish is the second-largest source of mercury in our environment... Most fowl are given antibiotics and force-fed to encourage faster growth… the health benefits of organically raised chickens should not be ignored…

Regarding cholesterol and heart disease: this is how medical science makes a risk determination -- you are either above, at, or below average for cardiovascular disease, depending on the ratios of certain numbers. To get this number, simply divide your total cholesterol by your HDL and you will get a ratio. Ideally, this number should be below 4.0. Another ratio that I look at that most physicians ignore is the ratio of triglycerides to HDL. In a study...it was found that the ratio of triglycerides to HDL was the strongest predictor of a heart attack, even more accurate than the usual total cholesterol-HDL ratio many physicians use. In the study, there was a 16-fold increased risk for heart attack associated with an increased triglycerides level and decreased HDL level....homocysteine is an intermediary amino acid produced by our bodies when it converts methionine to lysine and homocysteine levels can rise when the body loses its ability to complete this conversion due to a lack of B vitamins and other enzymes... homocysteine is proving to be a better indicator of coronary artery disease in adults than what I've been describing to you....no study so far to indicate its usefulness in the pediatric population, so it is not something I routinely measure in much patients who are children… Only one-third of the cholesterol we eat is actually absorbed. The rest is the secreted through the intestinal wall in the bowel movement. Cholesterol is only damaging to the body when it has been oxidized by exposure to heat, hence leading to free radical formation. Damaged cholesterol is found in powdered eggs and powdered milk and in meats and fats that have been burned or singed, as in grilling....I strongly believe that for many people in his unhealthy to have cholesterol levels below 150…

Regarding Yeast (Candida): Yeast is not just an issue for the overweight child. It is an important health consideration for every child. Some of the most common symptoms in the younger group include crankiness, constant colds, excessive diaper rash, sleep problems, ear infections, problems with their attention span, and hyperactivity. The most common symptoms in this younger age group by far are ear infections and colic. Older children and teenagers will report irritability, fatigue, a “spaced out” feeling, poor school performance, headaches, and even depression. The yeast free version of this diet follows and is particularly well detailed.

Regarding Food Sensitivities and Allergies: there is a difference between food sensitivity and a true food allergy. North American children are most commonly allergic to milk, eggs, peanuts, and we eat. A food sensitivity exists when the body responds in a negative way to an ostensible intruder, even though the person may not have an allergy per se to the intruder. Food sensitivities may be related to many of the most common childhood health disorders, such as asthma, seasonal allergies, and learning and behavioral problems...the most common food sensitivity is to grains, such as corn, wheat, oats, rye, and barley.

Dr. Pescatore lists the following as the Golden Rules of his Next Generation diet:

I could go on quoting from this book all day, but that would hardly be fair to the author. I cannot urge you strongly enough to go buy this book and read it, even if you don't have a child that needs to go on a diet. Buy this book for any parent of a child who does need to lose weight, or who has health problems. Buy this book for anyone you've been wanting to convince of the benefits of low carbohydrate dieting, and tell them to put themselves on the teen version of the diet, if they wish to gain the health benefits of low carbohydrate dieting but are afraid of ketosis and wish a more moderate approach.

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