The Science of Death and Destruction: Part 11

The Science of Death and Destruction:  Part 11

When people talk about omega-3’s most people think fish oil because the fish oil industry has a strong foothold in it and it’s much cheaper for them to make it out of the waste from the fish.  The prime omega-3 fatty acids can come from other sources than fish and that is the great ingredient in the fish oil that creates the miracles.  Alpha linolenic acid is the Omega three fatty acid that the body can make EPA and DHA out of, which is what fish oil already contains.

DHA is better for the brain and EPA is better for the rest of your body but you want them both for brain and body.  Fish oil supplements and alpha linolenic acid (ALA) is a good foundation.  We can make DHA and DPA from ALA, but this is not an efficient system.

Frying food is the worst thing we can do to food.  Fried oil equals fried health.  If you want to be healthy don’t put oil in a frying pan.  We have a genetic program that life knows how to work with and the chemicals from heated fried oil interferes with that plan.  These molecules never existed in nature and your body has no idea how to cope with it.  Because it never existed in natural life, we did not develop genetic programs to break them down.  So they break us down.

They accumulate in the body and we get inflammation.  Inflammation is a way your body slows things down trying to figure out what to do.  Water is the best cooking oil.  However the harder oils at room temperature are more stable than the liquid oils.  Life’s mandate for every creature that’s ever been on the planet including us is fresh whole raw organic food.

About 120 years ago people didn’t cook in oil.  In the old days people would cook with water and then add oil afterwards for taste.  Flaxseed oil’s linseed oil, but we call it flaxseed oil to distinguish it from the linseed oil that we used to polish furniture.  Again, it’s in the processing.  They did not have refrigeration back then so they made it fresh every week.  Oxygen can spoil oil quite rapidly.  It was called cold Hammered oil.  Then they started using screw presses.  Then they called it coldpressed oil to compete with cold hammered oil and it is a meaningless term.  Eventually they needed a long shelf life and that has nothing to do with consideration for your health.  Phosphoric acid is used for window washing, well and bleaching commercial oil.  Eventually it goes rancid and smells bad.

If you look at nature, horses eat grass, there is Omega 3 and 6 in grass in the plant form, alpha-linolenic acid and linoleic acid. They have DHA in their brain, their eyeballs and their sperm and they have to convert it. Same with rabbits, same with gorillas, they eat just leaves, and same with elephants, they do the conversion from plants.

But there is also 300 million Hindus in the Broman cast in India who are obligate vegetarians, have been obligate vegetarians for at least 5,000 years, don’t cheat, never eaten fish, have never eaten fish oil, and they have as much DHA in their brain, their eyeballs, and their sperm as the rest of us do because if they couldn’t do the conversion, they would be dumb, blind, and sterile.  We all have the genes that code for the enzymes, that do the elongation and desaturation of the basic Omega 3 and Omega 6 in order to make all of the derivatives, including EPA and DHA, which is what you find in fish oil and including a whole bunch of other things that the body makes from them.

Flax is unbalanced, it has a lot of Omega 3 but not enough Omega 6.  You can become Omega 6 deficient on flax oil. It can be fixed by eating sunflower seeds, which have only Omega 6 and no Omega 3.

You can check how you are doing in the fatty acids department with a Serum Fatty Acid Profile.  It measures the amount of blood that is hooked up to albumen in your blood. The second one you can do is a Red Blood Cell Fatty Acid Profile that tells you what’s going on in your blood cells. And then you can do a Body Fat Fatty Acid Profile that tells you what’s going on in your fat deposits. The differences, the Serum Fatty Acid is what’s going on today, your Blood Fatty Acid Level will tell you what’s been going on over the past 120 days, and the Fat Fatty Acid Profile will tell you what’s been going on in the past couple of years. What does that mean?

If you change your diet, let’s say you never took Omega 3s and you decided to take some flaxseed oil that will show up in your serum the day you take it. It’ll show up in your blood cells over the course of the next three or four months and it’ll normalize to the ratio that you’re taking within a matter of maybe 16 months in your fat tissue. If you change it back to something else again, again, it’ll take maybe 16 months to show that change in your fat tissue, three to four months in your blood, and the same day in your serum. The big thing I would say is if you do it right to begin with, you don’t need to do the tests. How do you do it right? You gotta get your Omega 3s, they gotta be in balance with the Omega 6s, they should be both undamaged, made with health in mind, and you take a tablespoon per 50 pounds of body weight per day and you mix it in food, spread it out over the course of the day and you never use it for cooking. It’s a replacement for the cooking oils but you should’ve never cooked with the cooking oils either.

Saturated is the hard fats except when they’re really short chained then they’re liquid. The hard fats like pork, beef, butter, coconut. The reason why they’re hard at room temperature is because they have a lot of saturated fats, those are like long strings, they crystallize, they stick together quite well, that’s why they’re hard at room temperature. The oils have bent molecules because they have double bonds in them, when you bend the molecule, they don’t stack together so well that’s why they’re liquid at room temperature. The more double bonds they have, Omega 6 has two, Omega 3 has three, fish oil has five or six double bonds, the more bent the molecule becomes because it bends around the double bond. That means the more liquid it is. Omega 3s won’t go hard in the fridge, Omega 6 won’t either, but Omega 9 which only have one double bond will not.  If you put olive oil in your fridge, you can see white flax in it or sometimes it goes completely solid, that’s because they crystallize on a lower temperature, liquid or room temperature, but are hard in the fridge. In order to make Omega 6 and Omega 3 hard, you have to put them in the freezer, they’ll freeze in the freezer. They’ll all freeze and become solid, they just do it at lower temperatures and they are more liquid at room temperature. The more liquid they are, the more they flow, but the more liquid they are, the more sensitive they are also to damage by light, and by heat, which is why the more liquid they are or the more Omega 3s they contain, the more important it is that you do not use them for high heat food preparation.

There are some trans fatty acids in nature, but most of our trans fatty acids in shortenings and margarines were created with high heat, we twisted the molecule so the bend in it became straight and now this thing is also solid at room temperature. They used to call it hardening oils, the reason they did that is because they end up having a better shelf life, they would hydrogenate them, they would destroy some of the double bonds and the twisting of the molecules was part of what happened during that process.

They were blamed about ten years ago as being toxic, double risk of heart attack, increase cancer, make platelets more sticky, interfere with reproduction in animals and all kinds of bad things.  We don’t have human study for that relating to our epidemic of infertility, but what do you think?

They kill at least 30,000 Americans every year, according to the Harvard School of Public Health. They got fingered and now everybody has to put them on the label, they didn’t have to be put on the label from 1911 when they were first created by hydrogenation until 10 years ago, almost 100 years. There was no requirement to put them on the label, now they have to be put on the label. If you have them in your stuff, in restaurants, you need to let people know because basically they’re now saying, “We don’t want them in the food supply. Don’t use them.” That’s the trans fatty acids.

They’re hydrogenated, they harden them by bubbling hydrogen through it and then they destroy the double bonds and then straighten up the molecule. In the process, when they’re partially through the process, they twist the molecule. It’s a high heat process and that’s how margarines and shortenings were made out of liquid oils, how hard fats were made out of liquid oils. You only needed maybe 40% of the molecules to be hardened for the whole thing to harden. This is all industrial processing with damage that turns something that is natural into something that’s not natural. For years, people said margarine was better than butter, but it turned out it never was.  Margarine is way worse because trans fatty acids cause even more problem than saturated fats. Saturated fats especially cause problems when you don’t have enough Omega 3s in your diet because your Omega 3s make platelets less sticky and increase insulin sensitivity and saturated fats do the opposite, they make your platelets more sticky and they make you more insulin sensitive. If you optimize your Omega 3s in the diet, you don’t have to worry that much about the saturated fats that you naturally get in foods.

The medium chain triglycerides that are carbon 8, carbon 10; they’re liquid at room temperature.  They increase fat burning in the body, they actually make you ketogenic and they are a whole lot better than carbs for energy production. But the big issue that needs to be addressed, you can eat butter if you’ve optimized your Omega 3s and 6s, but Omega 3s and 6s are essential and are more important than whether you eat butter or not, whether you eat coconut or not, whether you eat medium chain triglycerides or not. The only thing from fats you absolutely have to have to live and be healthy is enough Omega 3 balanced with enough Omega 6.

With the right Omega 3-6 balance, it will control your blood sugar swings, you don’t get the insulin spikes, you don’t get the mood swings, you don’t get the overeating that comes from consuming so many carbs.   Most diabetics, carb addicts, die of cardiovascular disease.

You can store 300 pounds of fat in your body, you can only store a pound of carbs. When you eat too many carbs, your body turns them into fats and in the process causes you lots of problems. If you’re 8% body fat, average weight 154 pounds, you can run 300 miles on the fat in your body and you will still have 4% fat left in your body. On 4% of your body weight is fat, you can run 300 miles and on that pound of carbs you can load, you can only run about 20 miles, that’s why marathoners used to always hit the walls when they use carbs as their fuel.

You should carb deplete, not carb load. Make sure your fat burning is turned on then run your race on body fats. Many marathoners didn’t all do that because it was completely contrary to what they had been told, but the ones that did, performed better.

If you’re eating carbs and burning carbs, as long as you got carbs to burn, the fat burning genes stay turned off until the carbs are gone. Make sure the carbs are gone before you start the race and your fat burning genes are turned on and then you get stable energy and you can go. If you have Omega 3s in your diet, they make the fats burn even better.

 

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