OMEGA 3 PUFAs ARE EVEN MORE DAMAGING THAN OMEGA 6 PUFAs
A study by scientists at the Fred Hutchinson Cancer Research Center in Seattle linked eating a lot of oily fish or taking potent fish oil supplements to a 43% increased risk for prostate cancer overall, and a 71% increased risk for aggressive prostate cancer. Their report was published online in the Journal of the National Cancer Institute.
“I think that the era of fish oil as medication could be considered over now,” said the study’s lead author, Dr. Gianni Tognoni of the Institute for Pharmacological Research in Milan.
Fish oils not only rapidly destroy vitamin E in the body, but they spontaneously oxidize with incredible speed, even before they reach the bloodstream. In undergoing such rapid oxidation, they form strange and ultra-pathological fatty acids, much as omega 6 fatty acids do in response to heat.
That is why even though the short-term anti-prostaglandin effects of omega 3 oils are shown in the literature to benefit many diseases, the long-term peroxidative effects specifically cause damage to the brain, liver, skin, thymus, spleen, and heart, and accelerate the progression of diseases such as atherosclerosis, stroke, diabetes, and cancer.
The first place where PUFA peroxidative damage was studied was in regard to lipofuscin age pigment. Interestingly, it was found that as this pigment formed in the skin, it simultaneously formed in the brain. In other words ...
A MAN WITH AGE SPOTS ON HIS SKIN HAS
AGE SPOTS ON HIS BRAIN TO THE SAME DEGREE.
The brain is particularly sensitive to oxidative damage and excitatory toxicity from these omega 3 derivatives. Research shows that EPA and DHA cause brain swelling and increased cerebral blood vessel permeability.
When DHA is added to cultured cells from the cerebral cortex, they produce free radicals, and stimulate the production of both malondialdehyde and lactate. The malondialdehyde shows dysaerobic catabolic damage to the brain, and lactate shows anabolic/anaerobic damage to the brain. Furthermore, the DHA inhibits the uptake of glutamic acid, which allows for prolonged excitation of the nerve cells.
In a comparison between DHA and other PUFAs with saturated fatty acids, the PUFAs cause the production of free radicals and swelling of the brain, while the saturated fats did not. PUFAs inhibit the respiration of mitochondria in brain cells while producing edema, while saturated fatty acids cause no problems.
Free radical activity is shown to cause the liberation of free fatty acids from the cellular structure, as well as activation of lipases associated with the loss of potassium from the cells --- another indication of dysaerobic cellular damage. The prolonged neuro-excitation caused by PUFAs becomes a self stimulating process leading to cellular destruction.
A significant portion of the advertising hype regarding fish oil supplementation is its purported beneficial effect on depression, psychosis, and dementia. Contrary to the propaganda, a legitimate scientific study of over 29,000 male subjects reported that the use of omega 3 oil or consumption of fish had no beneficial effect on depression, and furthermore did not decrease the incidence of suicide.
THE AGRI-BUSINESS PUSH TO PUT DHA IN BABY FORMULA,
AND FISH OIL IN SCHOOL LUNCHES.
--- Ah, but the omega 3 infant connection does not end there. Among the many benefits of nursing infants for the first few months of life is the decreased incidence of allergic sensitivity. However, it has been shown that in mothers who consume high quantities of omega 3 fatty acids, their infants are at increased risk of developing allergies.
You clearly see the potential harm done by EPA, DHA, and ALA supplementation.
We have not yet even discussed the immuno-suppressive and cancer-causing effects of omega 3 PUFAs, nor the damage they do to the cardiovascular system; yet you should already feel a sense of urgency to spread the truth. Please --- inform your patients, and, protect them from oxidative stress with OXY POWER.
Sincerely,
Guy Schenker, D.C
The Fallacy of Fish Oil
The benefits of fish oil supplementation have been grossly overstated.
Most of the studies showing fish oil benefits are short-term, lasting less than one year
The only fish oil study lasting more than four years showed an increase in heart disease and sudden death
Fish oil is highly unstable and vulnerable to oxidative damage
There’s no evidence that healthy people benefit from fish oil supplementation
Taking several grams of fish oil per day may be hazardous to your health
A new study was recently published showing that 3g/d of fish oil in patients with metabolic syndrome increased LDL levels and insulin resistance. --- But this study isn’t alone in highlighting the potential risks of high-dose fish oil supplementation. Chris Masterjohn’s latest article on essential fatty acids, Precious yet Perilous, makes a compelling argument that fish oil supplementation – especially over the long-term – is not only not beneficial, but may be harmful.--This may come as a surprise to you, with all of the current media hoopla about the benefits of fish oil supplementation. Yet the vast majority of the studies done that have shown a benefit have been short-term, lasting less than one year. Fish oil provided no reduction in total or cardiovascular mortality.
Ray Peat, Ph.D., a physiologist who has studied hormones and dietary fats since 1968 says, the polyunsaturated fatty acids or PUFAs in vegetable seed oils are the bane of human health — they actually cause cancer, diabetes, obesity, aging, thrombosis, arthritis, and immune-deficiencies. Peat is not alone, for a growing number of reputable researchers, medical doctors, nutritionists, and health care practitioners share his views. Their discoveries, they say, may save your life. Some of the unsaturated fats in fish are definitely less toxic than those in corn oil or soy oil, but that doesn't mean they are safe. Fifty years ago, it was found that a large amount of cod liver oil in dogs' diet increased their death rate from cancer by 20 times, from the usual 5% to 100%. A diet rich in fish oil causes intense production of toxic lipid peroxides, and has been observed to reduce a man's sperm count to zero. [H. Sinclair, Prog. Lipid Res. 25, 667, 1989.]
Canola oil, flax seed oil, soy oil, corn oil, and other polyunsaturated fats are touted as health foods. All of these oils, even if they’re organic, cold-pressed, unprocessed, bottled in glass, and stored away from heat and light, are damaging. These oils have no shelf life at all, they go rancid within days unless refrigerated, and when they’re warmed to body temperature, they disintegrate even faster. Once ingested, they bind with cells and interfere with every chemical reaction in the body. The results are hormone imbalances, inflammation, and all kinds of illness.
Of the popular vegetable oils, the safest is probably olive oil. However, Peat cautions, olive oil’s moderate content of polyunsaturated fats (about 8% to 12%), which is several times higher than that of coconut oil (usually 1% to 2%), suggests that olive oil should not be used quite as generously as coconut oil. A slow metabolism, low energy, and sluggish thyroid often accompany the consumption of vegetable oils.
Contrary to the popular belief Omega -3 oils increase the risk of retinal light damage and macular degeneration. Unsaturated fats cause aging, clotting, inflammation, cancer, and weight gain. Avoid foods which contain the polyunsaturated oils, such as canola, corn, cottonseed, safflower, soy, flax, peanut, and sesame oil.
Mayonnaise, pastries, even candies may contain these oils; check the labels for ingredients. Throw away the canola, corn, and soy oil. Stay away from anything that contains polyunsaturated fats. Kiss tofu goodbye, and forget soymilk, soy yogurt, soy cheese, soy protein, and soy lecithin..Pork is now fed corn and soy beans, so lard is usually as toxic as those oils.
http://raypeat.com/articles/
Summary: We learned that a high total PUFA consumption is one of the main reasons why we are so sick as a population today and that those fats are often already denatured and oxidized when consumed. Our total PUFA intake should be kept low and Omega-3 fat should be consumed in about the same amount as Omega-6 fats, but only from fresh sources like wild fatty fish. Care should also be taken not to overheat sources of polyunsaturated fat and that’s why I don’t recommend cooking with olive oil, even if olive oil has low enough quantities of PUFAs to be considered a healthy fat.
A good rule of thumb would be to consume no more than 4% of your calories as Omega-6 fat and around as much Omega-3 fat. Practically, this means cutting off all vegetable oils except coconut oil, olive oil and palm oil, cooking with low PUFA oils and fats like clarified butter (ghee), coconut oil and tallow and eating only limited amounts of the nuts that are high in Omega-6 fat. With this strategy, a pound of fresh fatty fish per week is enough to balance out the Omega-6 consumption.
A study by scientists at the Fred Hutchinson Cancer Research Center in Seattle linked eating a lot of oily fish or taking potent fish oil supplements to a 43% increased risk for prostate cancer overall, and a 71% increased risk for aggressive prostate cancer. Their report was published online in the Journal of the National Cancer Institute.
“I think that the era of fish oil as medication could be considered over now,” said the study’s lead author, Dr. Gianni Tognoni of the Institute for Pharmacological Research in Milan.
Fish oils not only rapidly destroy vitamin E in the body, but they spontaneously oxidize with incredible speed, even before they reach the bloodstream. In undergoing such rapid oxidation, they form strange and ultra-pathological fatty acids, much as omega 6 fatty acids do in response to heat.
That is why even though the short-term anti-prostaglandin effects of omega 3 oils are shown in the literature to benefit many diseases, the long-term peroxidative effects specifically cause damage to the brain, liver, skin, thymus, spleen, and heart, and accelerate the progression of diseases such as atherosclerosis, stroke, diabetes, and cancer.
The first place where PUFA peroxidative damage was studied was in regard to lipofuscin age pigment. Interestingly, it was found that as this pigment formed in the skin, it simultaneously formed in the brain. In other words ...
A MAN WITH AGE SPOTS ON HIS SKIN HAS
AGE SPOTS ON HIS BRAIN TO THE SAME DEGREE.
The brain is particularly sensitive to oxidative damage and excitatory toxicity from these omega 3 derivatives. Research shows that EPA and DHA cause brain swelling and increased cerebral blood vessel permeability.
When DHA is added to cultured cells from the cerebral cortex, they produce free radicals, and stimulate the production of both malondialdehyde and lactate. The malondialdehyde shows dysaerobic catabolic damage to the brain, and lactate shows anabolic/anaerobic damage to the brain. Furthermore, the DHA inhibits the uptake of glutamic acid, which allows for prolonged excitation of the nerve cells.
In a comparison between DHA and other PUFAs with saturated fatty acids, the PUFAs cause the production of free radicals and swelling of the brain, while the saturated fats did not. PUFAs inhibit the respiration of mitochondria in brain cells while producing edema, while saturated fatty acids cause no problems.
Free radical activity is shown to cause the liberation of free fatty acids from the cellular structure, as well as activation of lipases associated with the loss of potassium from the cells --- another indication of dysaerobic cellular damage. The prolonged neuro-excitation caused by PUFAs becomes a self stimulating process leading to cellular destruction.
A significant portion of the advertising hype regarding fish oil supplementation is its purported beneficial effect on depression, psychosis, and dementia. Contrary to the propaganda, a legitimate scientific study of over 29,000 male subjects reported that the use of omega 3 oil or consumption of fish had no beneficial effect on depression, and furthermore did not decrease the incidence of suicide.
THE AGRI-BUSINESS PUSH TO PUT DHA IN BABY FORMULA,
AND FISH OIL IN SCHOOL LUNCHES.
--- Ah, but the omega 3 infant connection does not end there. Among the many benefits of nursing infants for the first few months of life is the decreased incidence of allergic sensitivity. However, it has been shown that in mothers who consume high quantities of omega 3 fatty acids, their infants are at increased risk of developing allergies.
You clearly see the potential harm done by EPA, DHA, and ALA supplementation.
We have not yet even discussed the immuno-suppressive and cancer-causing effects of omega 3 PUFAs, nor the damage they do to the cardiovascular system; yet you should already feel a sense of urgency to spread the truth. Please --- inform your patients, and, protect them from oxidative stress with OXY POWER.
Sincerely,
Guy Schenker, D.C
The Fallacy of Fish Oil
The benefits of fish oil supplementation have been grossly overstated.
Most of the studies showing fish oil benefits are short-term, lasting less than one year
The only fish oil study lasting more than four years showed an increase in heart disease and sudden death
Fish oil is highly unstable and vulnerable to oxidative damage
There’s no evidence that healthy people benefit from fish oil supplementation
Taking several grams of fish oil per day may be hazardous to your health
A new study was recently published showing that 3g/d of fish oil in patients with metabolic syndrome increased LDL levels and insulin resistance. --- But this study isn’t alone in highlighting the potential risks of high-dose fish oil supplementation. Chris Masterjohn’s latest article on essential fatty acids, Precious yet Perilous, makes a compelling argument that fish oil supplementation – especially over the long-term – is not only not beneficial, but may be harmful.--This may come as a surprise to you, with all of the current media hoopla about the benefits of fish oil supplementation. Yet the vast majority of the studies done that have shown a benefit have been short-term, lasting less than one year. Fish oil provided no reduction in total or cardiovascular mortality.
Ray Peat, Ph.D., a physiologist who has studied hormones and dietary fats since 1968 says, the polyunsaturated fatty acids or PUFAs in vegetable seed oils are the bane of human health — they actually cause cancer, diabetes, obesity, aging, thrombosis, arthritis, and immune-deficiencies. Peat is not alone, for a growing number of reputable researchers, medical doctors, nutritionists, and health care practitioners share his views. Their discoveries, they say, may save your life. Some of the unsaturated fats in fish are definitely less toxic than those in corn oil or soy oil, but that doesn't mean they are safe. Fifty years ago, it was found that a large amount of cod liver oil in dogs' diet increased their death rate from cancer by 20 times, from the usual 5% to 100%. A diet rich in fish oil causes intense production of toxic lipid peroxides, and has been observed to reduce a man's sperm count to zero. [H. Sinclair, Prog. Lipid Res. 25, 667, 1989.]
Canola oil, flax seed oil, soy oil, corn oil, and other polyunsaturated fats are touted as health foods. All of these oils, even if they’re organic, cold-pressed, unprocessed, bottled in glass, and stored away from heat and light, are damaging. These oils have no shelf life at all, they go rancid within days unless refrigerated, and when they’re warmed to body temperature, they disintegrate even faster. Once ingested, they bind with cells and interfere with every chemical reaction in the body. The results are hormone imbalances, inflammation, and all kinds of illness.
Of the popular vegetable oils, the safest is probably olive oil. However, Peat cautions, olive oil’s moderate content of polyunsaturated fats (about 8% to 12%), which is several times higher than that of coconut oil (usually 1% to 2%), suggests that olive oil should not be used quite as generously as coconut oil. A slow metabolism, low energy, and sluggish thyroid often accompany the consumption of vegetable oils.
Contrary to the popular belief Omega -3 oils increase the risk of retinal light damage and macular degeneration. Unsaturated fats cause aging, clotting, inflammation, cancer, and weight gain. Avoid foods which contain the polyunsaturated oils, such as canola, corn, cottonseed, safflower, soy, flax, peanut, and sesame oil.
Mayonnaise, pastries, even candies may contain these oils; check the labels for ingredients. Throw away the canola, corn, and soy oil. Stay away from anything that contains polyunsaturated fats. Kiss tofu goodbye, and forget soymilk, soy yogurt, soy cheese, soy protein, and soy lecithin..Pork is now fed corn and soy beans, so lard is usually as toxic as those oils.
http://raypeat.com/articles/
Summary: We learned that a high total PUFA consumption is one of the main reasons why we are so sick as a population today and that those fats are often already denatured and oxidized when consumed. Our total PUFA intake should be kept low and Omega-3 fat should be consumed in about the same amount as Omega-6 fats, but only from fresh sources like wild fatty fish. Care should also be taken not to overheat sources of polyunsaturated fat and that’s why I don’t recommend cooking with olive oil, even if olive oil has low enough quantities of PUFAs to be considered a healthy fat.
A good rule of thumb would be to consume no more than 4% of your calories as Omega-6 fat and around as much Omega-3 fat. Practically, this means cutting off all vegetable oils except coconut oil, olive oil and palm oil, cooking with low PUFA oils and fats like clarified butter (ghee), coconut oil and tallow and eating only limited amounts of the nuts that are high in Omega-6 fat. With this strategy, a pound of fresh fatty fish per week is enough to balance out the Omega-6 consumption.
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