FISH OIL
by:Dr. Randy Wysong
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.
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