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Fish Oil

by: Dr. Randy Wysong

Omega 3 Capsules

The research in support of dietary omega-3 fatty acids (such as in fish oils) continues to flood the scientific literature. This is perfectly predictable given our genetic roots. In the wild, eating natural raw foods, we would be consuming large amounts of omega-3 fatty acids daily. But today, on processed, grain-based diets, we get little.

Instead, we have dramatically increased the consumption of omega-6 fatty acids. Although these too are essential in the diet, their excess results in a pro-inflammatory response that lies at the base of a mix of modern degenerative diseases such as arthritis, autoimmunities and heart disease. The natural diet should have a ratio of omega-6 to omega-3 of about 1:1, but today is more like 20 or 30 to 1! See a problem?

Certain fish, algae, some vegetables, grass-fed meats, wild meats, high omega-3 eggs, seeds such as flax and supplements help. Variety is always important. Any food may contain toxins, so varying the diet gives the body an opportunity to detoxify.

For example, fish can contain the toxins methyl mercury and PCBs (polychlorinated biphenyls), both by-products of our industrial age that gravitate into water. These are lipophilic (fat loving) and thus are present in fish oils and then tend to accumulate in our fat depots when consumed. This is a consideration for dieters since the lipophilic toxins in fat stores that are being rapidly melted away can flood the body, potentially creating a toxic shock. (Not an excuse to not lose weight here, just a caution on radical weight loss or repeated yo-yo dieting.)

This is also of particular concern for pregnant and nursing moms since these toxins can transfer to and accumulate in the fetus, increasing the risk of abnormalities, disease and weakness.

Increasing the amount of omega-3s is not easy and requires a purposeful shift in dietary habits. Official dietary agencies are recommending about 0.65g/day of omega-3s (EPA, DHA) for pregnant and lactating women, and about 1g for people with cardiovascular risk. (These are conservative. In the wild we would naturally consume much more.) To obtain the 1g/day level, 210g of canned light tuna in oil would need to be consumed or about 50g of farmed Atlantic Salmon. Fish type is important, with the cold-water species having the highest concentrations of omega-3s.

Other fish such as tilefish, swordfish, shark, king mackerel and tuna steaks increase the risk of mercury exposure. One can estimate that PCB intake parallels fish consumption.

Omega-3 dietary supplements vary widely in omega-3 content, ranging from 50% to 150% of label claims. Supplements can as well contain mercury and PCBs. Omega-3s are very fragile and can easily convert to toxins themselves when exposed to heat, light, air and water so supplements should be chosen carefully and stored properly.

My feeling is the risk from the toxins is less than the risk of not increasing omega-3s in the diet. For example, the concentration of PCBs in supplements ranges from 2% to 43% of recommended safe levels. If fish are eaten as the main source of omega-3s, variety is what will decrease the risk.

The wise course is to follow the Optimal Health Programâ„¢, which will help you return to your dietary roots, including, wild-type foods, raw and fresh as much as possible and appropriately designed supplements. Shop for high omega-3 food options and keep your intake of antioxidants high to protect these fragile oils when they are consumed. Supplements should be chosen carefully, be oxidant protected, properly packaged in light- and oxygen-barrier packaging, and kept frozen until consumed.

In the end, omega-3s are not a new scientific discovery. They are just part of the diet we are genetically programmed to eat. If we had not veered from that design in our eating habits, the omega-3 “discovery” would be meaningless. This is yet another lesson that paying attention to our natural design provides the best hope for prevention and optimal health.

*Further Reading: [The Wysong Optimal Health Programâ„¢] http://www.wysong.net/optimal_health_page1.shtml

Dr. Wysong is a former veterinary clinician and surgeon, college instructor in human anatomy, physiology and the origin of life, inventor of numerous medical, surgical, nutritional, athletic and fitness products and devices, research director for the present company by his name and founder of the philanthropic Wysong Institute. He is author of The Creation-Evolution Controversy now in its eleventh printing, a new two volume set on philosophy for living entitled Thinking Matters: 1-Living Life… As If Thinking Matters; 2-The Big Questions…As If Thinking Matters, several books on nutrition, prevention and health for people and animals and over 18 years of monthly health newsletters. He may be contacted at Wysong@Wysong.net and a free subscription to his e-Health Letter is available at http://www.wysong.net. Also check out http://www.cerealwysong.com

how-antioxidants-fight-free-radicals

A free radical is an atomic structure with an unpaired electron in its outermost shell. These unpaired electrons tend to be highly reactive, resulting in chemical reactions such as oxidation. Because they have one or more unpaired electrons, free radicals are highly unstable. They scavenge the body to grab or donate electrons, causing damage to cells, proteins and DNA. Free radicals are naturally occurring; however, air pollution, stress, smoking, heavy exercising and aging all contribute to the creation of harmful free radicals. Free radicals can cause oxidative damage to the body, potentially leading to serious health problems. Normally the body is able to protect itself from the damaging effects of free radicals, but if antioxidants are unavailable, or if free radical production becomes excessive, damage can occur.

free-radicals-formation

Antioxidants are natural cell protectors, neutralizing free radicals by pairing an electron to the outermost shell of radical oxygen molecules, rendering them harmless. Antioxidants are nutrients such as vitamins and minerals, and enzymes that are capable of counteracting the damaging, but normal, effects of the physiological process of oxidation in bodily tissues. Antioxidants work in two ways, chain breaking and prevention. A chain-breaking antioxidant such as vitamins A, C and E, stabilize free radicals or cause them to decay into harmless atomic structures. A preventative antioxidant prevents the oxidation process by scavenging free radicals.