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Kenneth
spiritual &
health Blog The
danger of Fish oil !?
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A while ago, I have come across some important health
information that literally sent me falling from my chair. I wish that the
information I read wasn't closer to the truth. However, the more I
researched into the area (of essential fatty acids to be precise) , the
more I am convinced that there is a potential health risk for consuming
one of the most recognized and respected health food of the century
exclusively - FISH OIL
Here is what Brian peskin (
The author of the hidden story of cancer ) and a few
medical researchers say about fish oil.
“… [S]tudies indicate that at the
levels used,
fish oil
[largely
omega 3 derivatives]
decreases a wide range of immune
cell responses.such
as natural killer cell and cytotoxic T lymphocyte activities, lymphocyte
proliferation and production of IL-2 and IFN-y (1,2)
“…
Recent studies have indicated that relatively low levels of the long chain
omega 3 fatty acids
(EPA or DHA at a level of . %
oftotal fatty acids or 1.7% of dietary energy)
are sufficient to bring about some of the suppressive effects, that
dietary EPA and DHA both inhibit lymphocyte proliferation, and that
dietary EPA but not DHA inhibits natural killer cell activity.”
Reference : The report
is titled “Omega 3 Polyunsaturated Fatty Acids, Inflammation and
Immunity,” by Philip C. Calder, Institute of Human Nutrition, University
of Southampton, Bassett Crescent East, Southampton, UK.
From the above
studies, it's obvious that the long term use of Fish oil supplement
(rish in Omega 3-derivatives ) will lead to decreased immune
function.
Below is another conclusion from study with respect to
Atheorosclerosis. It shows that fish oil consumption does nothing to slow
the progression atherosclerosis in arteries. What a great dissapointment .
“In this group of
selected patients with documented coronary artery disease, omega 3 PUFA
[polyunsaturated fatty acids]
given for 2 years did not demonstrate an effect on slowing progression
of atherosclerosis in carotid
arteries as measured by ultrasound.”
Reference :
Angerer, P., et al.,
Cardiovascular Research;
54: 83- 90, 00 .
More about about fish oil (omega 3- derivatives) in
relation to immune function.
“…[S]tudies
indicate that at the levels used, fish oil [mainly omega 3 derivatives]
decrease a wide range of immune cell
responses (natural killer cell, cytotoxic T lymphocyte
activities, lymphocyte proliferation and production of IL-2 and IFN-y
(1,2))…”7
• “…Recent studies
have indicated that relatively low levels
of the long chain omega 3 fatty acids (EPA or DHA—omega 3
derivatives)…are sufficient to bring
about some of the suppressive effects …”
• “… This decrease
(of inhibited lymphocyte proliferation and natural killer cell activity)
causes increased cellular bacteria
[infection] and impaired tumor
cell killing.”
Reference :
Current Atherosclerosis
Reports; 6:46 - 467, 004,
Mori, Trevor, et al., “Omega 3 Fatty Acids and Inflammation.”
If you are
diabetic and you are consuming fish oil on a regular basis ( as advised by
the "experts" ). Then you deserve a second opinion on the subject of
blood sugar control.
“The glycemic [blood sugar] control of [all of] the four
insulindependent diabetic patients
worsened during theadministration.
“ …[T]he
insulin
dose of the subjects
had to be increased
throughout the six-month period of fish oil
administration to maintainblood glucose and glycosylated hemoglobin
concentrations average blood sugar level).
“Despite the stable body weight by patients on the basal
glycosylated hemoglobin levels
after six months ofadministration increased 16% from 4.9% to 5.7%.
Note: This awful effect for a diabetic.
“Another important finding of our investigation was that
consumption of a fish oil-enriched diet
worsens glycemic tolerance.”
Reference :
Stacpoole, P, Alig, A., Ammon, L, October), 1989, pages 946-956.
The
founder of Udo oil , Udoerasmus, has something to say about
the exclusive use of
FLAXSEED OIL in relation to Prostate cancer
This problem can be caused by the exclusive use of flax oil.
Flaxseed, used as the only source of fats in the diet, can also cause this
problem. Both flax and flax oil have an n-3: n-6 ratio of 3.5 or even 4:
1. Using such a ratio will result in the n-6 EFA being crowded out from
the enzymes. And that will lead to n-6 deficiency symptoms.
As can be seen, the Flax oil contains a ratio of 4 : 1
(Parent omega 3 : 6) . What about Fish oil (which is rich in Omega 3
derivatives ) then ? Is it going to cause
more damage to the prostate ? Hah
Many nutritional experts claim that the western diet is in
excess on Omega 6 . Therefore, an exclusive use of Fish oil is
warranted . This is not so true according to the analysis of Brian perskin
in his
scientific calculation of EFA
This is what he says :
Most of the omega 6 EFAs in
today’s foods are ruined— either hydrogenated into transfats or
adulterated with chemicals and preservatives so the foods that contain
them don’t go bad at the supermarketor on your shelf at home. Everything
from peanut butter and frozen foods to salad dressings and cooking oils is
loaded with ruined omega 6 EFAs. We can obviously deduce that, at the
very minimum,
the
majority (51%) ofthe oxygen transfer capability in commercial omega 6 oils
and oil-containing foods has been ruined from transfats, preservatives,
and chemicals. The proof of this is that any of these oils can stay open
and exposed to air for weeks before going bad, instead of just days, as
unprocessed oils do! (It is obvious when oil has turned because it
smells and tastes bad and gives off gases when the container is opened.)
Most commercially available oils have been ruined through such processing
or they would not be so “spoil-proof.”
It's well known in
the scientific community that EFAs go bad (rancid) really easy under heat,
light and air. So you may wonder how much functional Omega 6 we can get
from highly processed oil or cooked food. Brian was really kind to suggest
that we may get a max of 50% of functional omega 6 from our diet .
Now, many
nutritional writers state that simply because the brain has a 1 to 1 omega
6 to 3 ratio, a 1 to 1 omega 6 to 3 ratio makes the ideal supplement. But
this analysis is wrong. It should be obvious from the table below that the
majority of our EFA-containing tissues and organs require much more
unadulterated omega 6 than omega 3 to function properly. If we usethe EFA
ratio of the brain and nervous system tissue (1 to 1), more than halfthe
remaining tissues in the body will be shorted on omega 6 EFAs.
scientific calculation of EFA
A search in wikipedia for potential side effect of Omega 3
derivatives show the following. More bad news if overuse ( or exclusive
use ).
the United States
Food and Drug Administration Center for Food Safety and Applied
Nutrition, Office of Nutritional Products, Labeling, and Dietary
Supplements noted that the known or suspected risks of EPA and DHA omega-3
fatty acids may include:
- Increased bleeding can occur
if overused (normally over 3 grams per day)
- The possibility of
hemorrhagic stroke
- Oxidation of omega-3 fatty
acids forming biologically active oxidation products
- Reduced glycemic control
among diabetics
- Suppression of immune and
inflammation responses, and consequently, decreased resistance to
infections and increased susceptibility to opportunistic bacteria
What is the correct ratio of omegas then?
Udo
recommends a ratio of 2: 1 ( Parent Omega 3 : Parent Omega 6 )
Brian peskin
suggests a ratio from 1: 1 to 1:2.5 ( Parent Omega 3 : Parent omega 6 )
Either way, I believe both recommendations
are going to be safe for general use for good health though i personally favor
Brian's analysis. The Eskimo has proven that they can live
under a ratio of 2.5 : 1 with raw whole fish food diet ( N3 - N6 ) . Some of the traditional folks in
Italy live very well under 1 : 4 ( N3-N6 ). The modern men live terribly
under processed/overcooked food and oil deficient in the oxygenating
and functional EFAs. At the moment, I would say no
to an exclusive use of Flax or concentrated Fish oil ..
I'd like to end this article with the following excerpt
from the
hidden story of cancer written
by Brian
The
Prime
Cause of Cancer as Discovered by Otto Warburg,
M.D., Ph.D.
Brace yourself.
We have become so accustomed to being told that “someday” we might
discover what causes cancer, and that cancer is the major medical mystery
of our modern time, that you might find it hard to believe the following.
Otto Warburg discovered, and clearly stated, the prime, most basic cause
of cancer:
Too Little Oxygen
to the Cell
“We find by experiment about 35% inhibition of
oxygen respiration already suffices to
bring about such a transformation during cell
growth.” 28
Recommended reading :
Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health
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