FACTS ABOUT FATS
by Dr. Gerald H. Smith
In the past thirty years, fats have been linked to heart disease, clogged
blood vessels, cancer, obesity and various degenerative diseases like arthritis,
diabetes, cataract, multiple sclerosis, hypertension, nephritis, lupus erythematosus
and others. As an attempt to combat these dreaded diseases, the medical
profession and food industry, in recent years, have been promoting fat free
products and avoidance of cholesterol rich foods. Although well meaning,
the real emphasis should be on the avoidance of all processed fats (hydrogenated,
partially hydrogenated, saturated and heated fats and oils), bleaching of
flour and consumption of high quality essential fatty acids. In addition,
the public should be appraised of the best oils and their role in maintaining
health.
The cholesterol scare has caused lay people and physicians alike to view
all cholesterol as dangerous while driving some people almost to the point
of being neurotic about eating foods high in cholesterol. Although eggs,
butter, milk, cheese and fat meats are high in cholesterol they also carry
the best antidote for it: phosholipids and lecithins. These phospholipids
and associated factors of vitamin E protect the chromosome units in the
cell. Without chromosome integrity, degenerative diseases occur.
The mantra of high cholesterol has also drummed up much business for the
pharmaceutical industry who has profited enormously by the physician's compulsion
to lower high cholesterol levels by means of drugs. In the wake of misinformation
and lack of proper nutrition, many people continue to suffer without resolution
of their health problems.
Compounding the problem of a deficiency of ingesting good quality fats is
the ubiquitous use of prescribed drugs in our society. The common use of
aspirin to "Prevent" heart attacks and non-steroidals to reduce
inflammation, presents a major problem in that these drugs themselves block
the normal metabolism of fats in the body. The fact remains that if patients
are helped by the use of aspirin or non-steroidal drugs, then one can infer
that the patient has an underlying essential fatty acid (EFA) metabolism
problem. Correcting the EFA problem by means of good nutrition will not
only improve the patient's symptoms and decrease their need for the medications,
it will also help improve the patient's overall health.
Fats are essential to bodily function. The EFA's enable saturated fats to
be oxidized and provide heat and energy; they easily combine with protein
and oxygen and pump them through the body; fats are also stored for body
insulation and future utilization, used in cell membrane repair, secreted
in milk and excreted in the feces. Fats are needed to replenish the fatty
sheath around nerves, pad joints and organs and provide a vehicle for the
fat soluble vitamins (D,E,K,A and F); they are also converted to other lipids
which provide the basis for hormones and body fluids.
An integral fraction of fats important to the body are the essential fatty
acids (EFA). EFA's are unsaturated fats; they are unsaturated because they
have bounds or linkages within their chemical structure which permit attachment
of other essential compounds like protein and oxygen. When high quality,
electron-rich fats are combined with proteins, the electrons are protected
until needed by the body. The more bonds within the EFA structure the more
beneficial the EFA is to the body. As an example, olive oil has only one
unsaturated bond compared to flaxseed oil which has three. Another beneficial
factor comes from the presence of a field of electrons when two or more
bonds are present. These electrical charges are easily released within the
body to recharge living substances, especially to the brain and nerves.
It is this electrical property which is so vitally needed for enzyme reactions
to sustain life. These essential fatty acids have favorable effects upon
sex maturation, pregnancy, lactation and protect against the harmful action
of x-ray irradiation. When deficient, the EFA's will increase capillary
permeability and lower capillary resistance. They also are necessary in
cholesterol metabolism and normal function of every cell and organ of the
body. Strictly speaking the essential fatty acids (linolenic, arachidonic
and linoleic) cannot be synthesized by the body and unfortunately most people's
diets today are deficient in natural fats.
Natural fats fall into one of three families of fats. Each of these fats
are converted into special hormones called prostaglandins (PGs). These prostaglandins
act as chemical messengers within all cells and are essential to their normal
function. Our bodies need all three types of EFA's in balanced amounts to
provide the three types of prostaglandins (PG-1, PG-2 and PG-3). The PG-1's
and PG-3's promote health and are considered beneficial to body function.
These two groups decrease the clotting of blood, decrease blood pressure,
decrease swelling and inflammation, decrease tumor growth and help burn
fat. The PG-2 group does exactly the opposite and its functions promote
the degenerative process.
The availability of the specific essential fatty acids from each of the
families of fats is dependent on the fats not being processed (heated, partially
or fully hydrogenated). The first family of fats (this group produces PG-1's)
is comprised of those fats which are derived from food oils: safflower,
corn, sunflower, peanut, evening primrose and black currant. The second
group of fats (this group produces PG-2's) come from ingestion of red meats,
dairy products, mollusks and shellfish. The last group of fats represent
the cold weather oils: flaxseed (linseed), walnut, canola and from cold
water fishes.
The biggest nutritional problem in our society today is the over consumption
of processed fats. Most people are unaware of the quantity of processed
fats consumed on a daily basis. Interestingly, when animals are fed solidified
or saturated fats, they ate six times as much fat and six times as much
food as compared to animals fed healthy unsaturated fats. When food labels
are read, partially hydrogenated fats are in everything: margarine, all
commercial peanut butters, most crackers, chips, cookies, cakes and candies,
many breads, some mayonnaise and salad dressings as well as many of the
commonly consumed foods. By processing natural fats to partially hydrogenated
ones, the shelf life of the product is greatly extended. The problem is
that these partially hydrogenated fats interfere with the normal conversion
of the group 1 and 3 fats to their appropriate prostaglandins. The end result
of this faulty metabolism is the over production of PG-2 type which promotes
inflammation, pain and degenerative diseases.
HEALTH BENEFITS OF FLAXSEED OIL
Richest source of Omega-3 fatty acids (50-60% Omega-3s); contains almost
twice as much of the Omega-3s as fish oil.
1. Heart Disease
>Omega-3s lower high blood cholesterol and triglyceride levels by as much
as 25% and 65% respectively. Omega-3s decrease the probability of a clot
blocking the artery in the brain (stroke), heart (heart attack), lungs (pulmonary
embolism) or the organ (peripheral vascular disease...that is gangrene).
Omega-3s will lower high blood pressure.
2. Cancers
Omega-3s dissolve tumors. Max Gerson used Flax Oil for this purpose in
his clinic. Dr. Budwig in Germany has over 1000 documented cases of successful
cancer treatment using Flax Oil along with additional support. She has been
using Flax Oil successfully in cancer therapy for over 30 years now. More
recent research shows that Omega-3s kill human cancer cells on the same
culture. Breast, lung and prostrate cancer cell lines were studied.
3. Diabetes
This disease, according to Dr. Budwig, has its origin in deficiency of
Omega-3s (as well as Omega-6) fatty acids and is made worse by current lack
of vitamins and minerals.
4. Arthritis
Omega-3's have been found to be effective in the successful treatment
and prevention of arthritis. Both fish oils and Flax Oil have been used.
More recently, research using combinations of the Omega-3 and -6 fatty acids
found that 60% of rheumatoid arthritics were able to completely discontinue
their non-steroidal anti-inflammatory drugs (NSAIDS) and another 20% were
able to reduce their dosages of NSAID in half.
5. Asthma
Flax Oil can relieve asthma noticeably, sometimes within a few days of
starting to take the oil.
6. Premenstrual Syndrome
Many cases of PMS are completely relieved within one month with fresh
flax oil. Vitamins and minerals are also very important.
7. Allergies
Omega-3s help to decrease allergic response. Since the body must be rebuilt,
a longer time is needed before allergies are alleviated. Total nutritional
support is required.
8. Inflammatory Tissue Conditions
Included here are the diseases which end in -itis, in which are meningitis,
bursitis, tendinitis, tonsillitis, gastritis, ileitis, colitis, arthritis,
phlebitis, prostatitus, nephritis, splenitis, hepatitis, pancreatitis, otitis,
etc. as well as psoriasis and lupus. All of these inflammatory conditions
may be helped by the Omega-3s.
9. Water Retention
Flax oil helps the kidneys remove sodium and water. Water retention (edema)
is involved in swollen ankles, some forms of overweight, PMS, and late stages
of cancer and cardiovascular disease.
10. Skin Conditions
Flax Oil is famous for its ability to make the skin smooth, soft and
velvety. It will also alleviate those skin conditions whose origin is the
lack of the Omega-3s in the diet.
11. Vitality
One of the most noticeable signs of improved health from the use of Flax
Oil is increased vitality, more energy. Athletes notice that their fatigued
muscles recover from exercise more quickly. Omega-3s increase stamina.
12. Calmness Under Stress
Many people find this calming effect of fresh Flax Oil to be its most
pleasant . Omega-3s fatty acids prevent excess toxic biochemicals which
our bodies produce under stress.
13. Other Conditions
Flax Oil can also be helpful in multiple sclerosis (in places where essential
fatty acid consumption is high, multiple sclerosis is very rare); Omega-3s
are necessary for visual function (retina), adrenal function (stress), and
sperm formation; cystic fibrosis (Omega-3-containing oils will loosen the
viscous mucous secretions and relieve breathing difficulties); some cases
of sterility and miscarriage; some glandular malfunctions; some behavioral
problems (schizophrenia, depression, manic-depressive disorder, etc.); addictions
(to drugs or alcohol); and pathologically deviant behaviors.
Because they are the essential nutrients most commonly lacking in the North
American diet, Omega-3s are recommended for everybody. In order for the
Omega-3 fatty acids in Flax Oil to unfold their vital functions, the other
essential nutrients (proteins, vitamins and minerals) must also be present
in adequate amounts.
HOW IS FLAX OIL MADE?
Fresh Flax Oil, even when made with utmost care and kept cool and closed,
retains its vital nutrients unspoiled for only 4 months. Light, oxygen (air)
and high temperatures destroy the Omega-3s very rapidly. Once opened, Flax
Oil should be consumed within 3 to 6 weeks. The container for Flax Oil must
allow no light to come in contact with the precious oil. The oil must be
pressed at a low temperature. Flax Oil must be completely protected from
light and air between the time it is locked in the seed and the time that
it is protected in the opaque container. Only oil made with this required
care is worth using to enhance health.
HOW MUCH FLAX OIL?
Dr. Budwig uses up to 8 tablespoons of fresh Flax Oil daily in her cancer
therapy. The Gerson clinic uses 2 tablespoons daily for the first 4 weeks
of therapy, and a maintenance does of 1 tablespoon per day from then on.
Dr. Rudin uses 2 to 5 tablespoons per day, depending on the patient's individual
condition and needs.
HOW TO USE FLAX OIL
Flax Oil can be substituted for other, less nutritionally valuable oils
in salad dressings, mayonnaise, shakes, etc. It can be mixed with live oil
or butter to enhance their nutritional value. It can be mixed with skim
milk protein (baking cheese, cottage cheese, low-fat yogurt, kefir), then
sweetened with fruit, maple syrup or honey to provide a delicious, nutritious
breakfast or as a dessert. "Me mixture of oil with skim milk protein
can also be used in main dishes by adding vegetables, greens and spices.
The Flax Oil-protein mixture is a versatile base for any kind of meal. Allergic
to dairy? Use tofu with onions/garlic instead of milk protein.
IS FLAX OIL FOR EVERYONE?
Almost. Occasionally, someone will experience an allergic skin rash with
the oil. That person must detoxify his immune system or obtain his essential
Omega-3s from one of the lesser sources: fresh pumpkin seed, soybean, walnut
or fish oil. Second, nausea results from exceeding the liver's capacity
for fats and oils. People with impaired liver function need to build up
their capacity gradually, starting with small doses.
Excerpts from 'Healing Fats...Killing Fats' by Udo Erasmus.
One tablespoon of Nature's Best Direct, Inc. Extra Virgin High Lignan
Flax Oil contains:
4400-4800 mg Omega-3
1280-1600 mg Omega-6
3440 I.U. of Beta carotene
1.2I.U. of Vitamin E
Average Analysis
Alpha Linolenic Acid 48%
Linoleic Acid 16%
Oleic Acid 16%
Flax particulates containing lignan precursors 19%
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