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Polyunsaturated Oils Protocol

    

IMO eat your polyunsaturated oils as UNPROCESSED Omega EFAs and NOT as PROCESSED vegetable oils

     

“Polyunsaturates in more than small amounts contribute to cancer, heart disease, autoimmune diseases, learning disabilities, intestinal problems and premature aging. Large amounts of polyunsaturated fats are new to the human diet, due to the modern use of commercial liquid vegetable oils.” Weston A. Price Foundation

“Total fat content of traditional diets varies from 30% to 80% but only about 4% of calories come from polyunsaturated oils naturally occurring in grains, pulses, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.” Weston A. Price Foundation

“Dietary polyunsaturated fatty acids of the omega 6 class found in corn oil and safflower oil may be involved in the development of breast cancer, where as long chain omega 3 PUFAs found in fish oil can inhibit breast cancer.” Bagga et al

“The fatty acids found in artery clogs are mostly unsaturated (74%) of which 41% are polyunsaturated.” Lancet 1994 344:1195

 “The assimilation and utilization of vitamin D is influenced by the kinds of fats we consume. Increasing levels of both polyunsaturated and monounsaturated fatty acids in the diet decrease the binding of vitamin D to D-binding proteins. Saturated fats, the kind found in butter, tallow and coconut oil, do not have this effect. Nor do the omega-3 fats.” Bouillon et al

 “Animal fats contain many nutrients that protect against cancer and heart disease; elevated rates of cancer and heart disease are associated with consumption of large amounts of vegetable oils.” Fed Proc July 1978 37:2215

“People who consume higher amounts of vegetable oil lose their vision about 4 times faster and have twice the risk of macular degeneration as individuals who consume the lowest amounts of vegetable oil.”  Doctor Paul Beaumont

“When vegetable oils are heated they form a compound called HNE which attacks your arteries, nerves and eye tissue like sulfuric acid etches glass. It’s been implicated in herding of the arteries, Alzheimer’s, Parkinson’s Huntington’s and liver disease as well as age related macular degeneration.” Doctor David G. Williams

“Since saturated fats (from animal foods and the tropical oils) and monounsaturated oils (from olive oil and cold-pressed nut oils) are more chemically stable, they are much less susceptible to oxidation and rancidity than their polyunsaturated cousins, which are mostly found in vegetable oils. As a general rule, then, although the body does require a small amount of naturally occurring polyunsaturated oils in the diet each day, it's best not to consume too much of them as they are more prone to free radical attack in the body. As Linus Pauling, PhD noted: "A diet high in unsaturated fatty acids, especially the polyunsaturated ones, can destroy the body's supply of vitamin E and cause muscular lesions, brain lesions, and degeneration of blood vessels.” Care must be taken not to include a large amount of polyunsaturated oil in the diet” Stephen Byrnes

“Certain foods contain free radicals which, when eaten, enter the body and damage it. The major sources of dietary free radicals are chemically-altered fats from commercial vegetable oils, vegetable shortening and all oils heated to very high temperatures.” Stephen Byrnes

"Sadly, as Americans cut out nutritious animal foods like eggs from their diets, they were left hungry. So they began eating more processed grains, more vegetable oils, and more high-fructose corn syrup, all of which are nutritional disasters. It is this latter type of diet that will actually lead to increased inflammation, and therefore cholesterol, in your body. So don’t let anyone scare you away from eggs (and other animal foods) anymore." Doctor Joseph Mercola MD

“Animal fats contain many nutrients that protect against cancer and heart disease; elevated rates of cancer and heart disease are associated with consumption of large amounts of vegetable oils.” Fed Proc July 1978 37:2215, Note folks can it be any clearer?  

"Skin cancer, blamed on sunshine, is not caused by the sun. It is caused by trans fats from vegetable oils and margarine and other toxins stored in the skin. In addition, some of the sunscreens that people use contain chemicals that have been proven to cause skin cancer.”   Doctor Natasha Campbell-McBride MD 

    

Processed Foods, often food with the BAD Added

This chart shows the increase in processed unsaturated fatty acids consumed in the USA in the last one hundred years. The major rise began just before WWII when the use of refined vegetable oils started to burgeon. The refined vegetable oils IMO are a major cause of both CVD and cancer.

 

There are two classes of polyunsaturated oils the UNPROCESSED EFAs (See Omega EFA Protocol) and the rest. The rest IMO we need to avoid.

The polyunsaturated fats used to make margarine and cheap cooking oils (See Supermarket Oil Protocol) are generally obtained from vegetable sources: soybean, corn, canola, sunflower seed, and cottonseed. By the time these oils have been “processed” they have had most of their goodness removed and have been chemically rearranged into toxic substances.

The take away message is very clear. Eat your polyunsaturated oils as UNPROCESSED Omega EFAs and NOT as PROCESSED vegetable oils.

The problem is in the PROCESSING not so much the oil although most of these oils are not super right out of the field.  And they are getting worse as most are now almost fully GMO.

    

How the Initial Break in the Artery Wall is Facilitated

"What if the cholesterol structure in the arterial intima contained significant amounts of oxidized or nonfunctional parent omega-6 attributable largely to ingestion of foods containing LA oxidized or otherwise damaged in the course of routine food processing, before any in vivo oxidation? We know that the intima consists of a single layer of endothelial cells containing significant LA, but no ALA. Consumed, processed LA deposited in arterial intimal cell membranes leads to abnormal oxidation at the vascular injury site, thus causing injurious inflammation. In this case, abnormal oxidation involves formation of a hydroperoxide from LA. What else could cause LA in the endothelial cells to become oxidized? Could significant amounts of LA already defective from routine food processing transported by LDL-C be the real culprit?" Doctor Brian Peskin PhD, Note LA is omega 6 EFA. IMO Brian has nailed the initial break in the endothelial layer it is from the processed vegetable oil we are consuming by the 100,000 of tons. The endothelial cells are constructed with this inferior fat. Thank you Brian you have done what 100 of Billions of "Research" could not or was not allowed to do

"Gerhard Spiteller, who has investigated EFAs and their degradation products—specifically, the influence of these substances in mammalian physiology—concluded that consumption of oxidized PUFA-cholesterol esters is responsible for the initial damage to endothelial cells and that cholesterol oxidation products are incorporated into LDL-C in the liver. LDL carries these toxic compounds into the endothelial walls where they cause cell damage, and thus injury is not caused by an increase in free cholesterol but by an increase in oxidized cholesterol esters." Doctor Brian Peskin PhD, Note at last the proof cholesterol is innocent it is the cholesterol esterified with the denatured omega 6s that is a bad actor 

     

Protect ALL Oil

Light heat and air are the top enemies of oil. Keep oil in a dark glass bottle in your fridge, tightly sealed. Oxygen promotes rancidity. Oil can easily go rancid when exposed to air, light or high temperatures.

      

Also see Oils Protocol

http://www.second-opinions.co.uk/fats_and_cancer.html

 

 

 

This site was last updated on 24 January 2018 07:05 PM

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