Guest guest Posted June 22, 2006 Report Share Posted June 22, 2006 Dear Listees: We see lot of favorable research on omega3. Some research in the same flow comes on olive oil too. Fine. But they are poly-unsaturated fats. These when combined with oxygen get oxidative lipid peroxidation that in turn renders the manufacture of B vitamins in our intestines difficult. Now this is dis-heartening news to omega lovers like me. What to do? Is it that that all omegas are bad or 3, 6, 9 omegas are an exception and we can keep taking them or, better still, only the refined (hydrogenated) oil omega6 is bad? Thanks in anticipation of your brilliant comments. Ratan. Ratan Singh Phone: 91 141 2652561 Address: 7- NA- 16 Jawahar Nagar Jaipur- 302004 INDIA ---------- - Certificate in Food & Nutrition; - Author of " Nutrition & Supplements in Major Mental Illnesses " ; - M.A. (Psychol), Postgraduate Diploma in Medical & Social Psychology, Ph.D.; - Certified Behavior Therapist (from late Prof. J. Wolpe's Unit, Temple University Medical School, Philadelphia, USA); - Hypnotist, Biofeedback and Meditation Therapist. - Family, Marital and Sex Therapist. ->Consultant Nutritional & Clinical Psychologist in Jaipur Hospital, India. psych_58, www.jaipurmart.com/trade/meditationandhealth, meditationandcancer- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 Ratan, omega-3, omega-6, omega-9's and more importantly -- their relationship to balance and inflammation -- are covered in detail by Floyd Chilton in his book Inflammation Nation. The book even provides a first-ever numerical chart of the inflammation index of many common foods so you can calculate and keep your personal inflammation index down. The above is based on cytokine level and the arachidonic acid formation of essential fatty acids. A different formula that gives the peroxidation index of several food oils, is on my website. It tells you how prone to rancidity the essential fatty acids of these oils are due to oxidation, and it gives a way of calculating you personal daily peroxidation index based on these oils. It's also a fairly good way to look up the fatty acid components of several oils, and you can add to the worksheet too. The interactive worksheet and a screenshot for people who don't use worksheets are in the coconut oil references. http://members.shaw.ca/duncancrow/coconut-oil-references.html Duncan Crow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 I guess I am mentally challenged. I do not understand. Can Omega 3 become BAD? --- Duncan Crow <duncancrow wrote: > Ratan, omega-3, omega-6, omega-9's and more > importantly -- their > relationship to balance and inflammation -- are > covered in detail > by Floyd Chilton in his book Inflammation Nation. > The book even > provides a first-ever numerical chart of the > inflammation index > of many common foods so you can calculate and keep > your personal > inflammation index down. > > The above is based on cytokine level and the > arachidonic acid > formation of essential fatty acids. > > A different formula that gives the peroxidation > index of several > food oils, is on my website. It tells you how prone > to rancidity > the essential fatty acids of these oils are due to > oxidation, and > it gives a way of calculating you personal daily > peroxidation > index based on these oils. It's also a fairly good > way to look up > the fatty acid components of several oils, and you > can add to the > worksheet too. The interactive worksheet and a > screenshot for > people who don't use worksheets are in the coconut > oil > references. > http://members.shaw.ca/duncancrow/coconut-oil-references.html > > Duncan Crow > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 I will be visiting your web site Duncan Crow. Off the cuff I believe the ratio of omega 3 and 6 is relevant and with omega 3 we must take vitamin E and, if we take beyond 1800 mg of omega 3, then we should take tiny dot of vitamin K too. With these additions and cautions, I think omega 3 is a miracle. Ratan. --- Joseph Toman <joseph_toman wrote: > I guess I am mentally challenged. I do not > understand. Can Omega 3 become BAD? > > --- Duncan Crow <duncancrow wrote: > > > Ratan, omega-3, omega-6, omega-9's and more > > importantly -- their > > relationship to balance and inflammation -- are > > covered in detail > > by Floyd Chilton in his book Inflammation Nation. > > The book even > > provides a first-ever numerical chart of the > > inflammation index > > of many common foods so you can calculate and keep > > your personal > > inflammation index down. > > > > The above is based on cytokine level and the > > arachidonic acid > > formation of essential fatty acids. > > > > A different formula that gives the peroxidation > > index of several > > food oils, is on my website. It tells you how > prone > > to rancidity > > the essential fatty acids of these oils are due to > > oxidation, and > > it gives a way of calculating you personal daily > > peroxidation > > index based on these oils. It's also a fairly good > > way to look up > > the fatty acid components of several oils, and you > > can add to the > > worksheet too. The interactive worksheet and a > > screenshot for > > people who don't use worksheets are in the coconut > > oil > > references. > > > http://members.shaw.ca/duncancrow/coconut-oil-references.html > > > > Duncan Crow > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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