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rawlion Views: 4,594
Published: 11 years ago
 
This is a reply to # 1,697,505

Re: The real problem and the real solution with omega 3 oils.


Peat suggest a whole food diet which has enough PUFAs if you still believe they are essential:

"I think the basic anti-aging diet is also the best diet for prevention and treatment of diabetes, scleroderma, and the various "connective tissue diseases." This would emphasize high protein, low unsaturated fats, low iron, and high antioxidant consumption, with a moderate or low starch consumption. In practice, this means that a major part of the diet should be milk, cheese, eggs, shellfish, fruits and coconut oil, with vitamin E and salt as the safest supplements. It should be remembered that amino acids, especially in eggs, stimulate insulin secretion, and that this can cause hypoglycemia, which in turn causes cortisol secretion. Eating fruit (or other carbohydrate), coconut oil, and salt at the same meal will decrease this effect of the protein."

I think Peat is correct regarding the toxicity of the fish oils. And not all the omega-3 are created equal. Here is a table showing the peroxidation index of various oils and comments from our dear fiend Bruce K.


http://members.shaw.ca/duncancrow/OilAnalysis.gif


This measures the total double bonds, so saturated fats have a lower peroxidation index and fish oil is twice as high as flax oil. Flax oil is 32 times higher than coconut oil, meaning it has about 32 times as many double bonds. Butter as about 2.6 x as many double bonds as coconut oil. Cocoa butter and beef tallow have 5-6 times as much as coconut oil.

There is one thing in this index that I disagree with. When you get to the 5th double bond, they add 50% to the peroxidation index, where it was double for the first 4 double bonds. The 6th double bond only adds 33% to the peroxidation index. I believe this underestimates the instability of fish oil. The 5th and 6th double bonds should double the peroxidation index, Instead they only increase it by 3/2 and 4/3.

I wouldn't use most of the processed fish oils that are not made using a traditional method. My choice would be raw fermented cod liver oilI (BLUE ICE) -
http://www.greenpasture.org/retail/?t=products&a=line&i=fermented-cod-liver-oil


And I would use no more than 1 ml = 1/5 tsp = 1g of fat. This amount should be enough if other dietary factors were also optimized. An adult doesn't need more than 2g of the raw fermented high-vitamin cod liver oil. Maybe 4g for growing children and pregnant/nursing women. It would be better for every one if they just got more sun and avoided things that will deplete the body of vitamins.
 

 
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