Put the PUFAs Down and Stop Gulping that Fish Oil

Edouard Manet Still Life with Fish
Edouard Manet, Still Life with Fish

“Pretend you’re a fish for a moment that doesn’t eat as it should and just loves to eat butter, a saturated fat (which by the way was derived from a warm blooded animal). Om nom nom.

Pretty quickly the fish realizes that this idea isn’t a good one as his tissues harden in the cold water (think butter in the refrigerator), and he is no longer able to swim. Humans have greater adaptability than do cold-water fish, but the biochemistry of the situation isn’t any better when we as warm-blooded omnivores eat or supplement with the highly unsaturated oils from fish.

Fish oils remain liquid even at cold temperatures and prevent fish from freezing in very cold water. In an oxygen rich and warm environment like your body, however, the structure of these fats is not stable and breaks down easily into health deteriorating substances. The biochemistry of fish oils and our body does not match. End of story. We have lost context.” Rob TurnerFish Oil Toxicity

“Polyunsaturated fats oxidize so easily that they become a nuisance in your body, not a help.” Fred A. Kummerow: PUFA’s Excerpt from the Upcoming Documentary, On The Back of a Tiger

“…he has published four papers in peer-reviewed scientific journals, two of them devoted to another major culprit he has singled out as responsible for atherosclerosis, or the hardening of the arteries: an excess of polyunsaturated vegetable oils like soybean, corn and sunflower — exactly the types of fats Americans have been urged to consume for the past several decades…

…Dr. Kummerow contends that the high temperatures used in commercial frying cause inherently unstable polyunsaturated oils to oxidize, and that these oxidized fatty acids become a destructive part of LDL particles. Even when not oxidized by frying, soybean and corn oils can oxidize inside the body…” A Lifelong Fight Against Trans Fats, Fred A. Kummerow

“Levels of oxysterols and OxLDL increase primarily as a result of three diet or lifestyle factors: the consumption of oxysterols from commercially fried foods such as fried chicken, fish, and french fries; oxidation of cholesterol in vivo driven by consumption of excess polyunsaturated fatty acids from vegetable oils; and cigarette smoking. Along with the consumption of trans fatty acids from partially hydrogenated vegetable oil, these diet and lifestyle factors likely underlie the persistent national burden of heart disease.” Fred A. Kummerow, Interaction between sphingomyelin and oxysterols contributes to atherosclerosis and sudden death

1. The Great Fish Oil Experiment, Raymond Peat, PhD
2. Oils In Context, Raymond Peat, PhD
3. PUFA, Fish Oil, and Alzheimers, Rob Turner
4. PUFA, Development, and Allergy Incidence, Rob Turner
5. Women, Estrogen, and Circulating DHA, Rob Turner

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