Omega-6/3 ratio and Cancer

Here is a link to an abstract from The Proceedings of the Nutrition Society on Dietary PUFA and Cancer

http://www.ncbi.nlm.nih.gov/pubmed/24850051

Let me translate some of the jargon and point out some of the key statements. PUFA, refers to polyunsaturated fatty acids–specifically they are referring to the omega-6 and omega-3 essential fats that we must get in our diets and are necessary for proper growth and development of our cells. They point out that dietary fat has been associated with colorectal, prostate, breast, ovarian and endometrial cancers–that fact alone might have lead some to the low-fat diets that has probably increased diabetes, however an important part of that sentence follows–the type and quality of fat playing an underlying role. This is a reference to the ratio of omega-6 to omega-3 in those fats.

They point out that tumor growth, animal cancer models and human cancer biopsies demonstrate that a characteristic altered lipid profile is associated with these lesions. Specifically, alterations in membrane cholesterol, phospholipids and PUFA metabolism resulting in changes in membrane structure, function, cellular oxidative status, enzyme activity and signaling. They point out that these events are the driving force in sustaining the altered growth of cancers and that dietary PUFA, the ration of omega-6/3 can be and important tool in altering the growth of cancer.

I know it is hard for many people to believe that the ratio of a couple fats in their diet is that important, but the ratio of these two essential fats is really important in our health. They are in almost all foods, some foods do not have very much, but some so called “healthy” foods have very high levels of omega-6. The typical American diet is producing omega-6/3 ratios in excess of 10 to 1 and those ratios are causing far more problems than just cancer. It is hard to avoid an excess of omega-6 and achieve a balanced ratio of 1 to 1 that will reduce your chances of cancer and many other diseases and mental problems.

Omega-6/3 ratio helps kids with ADHD

The link below shows the results of a study on the effects of omega-3/6 ratio on kids with ADHD. After 6 months over 47% had positive benefits. The benefits increased over time, perhaps an even longer study would show benefits in even more kids.

http://www.ncbi.nlm.nih.gov/pubmed?term=Omega-3/Omega-6+Fatty+Acids+for+Attention+Deficit+Hyperactivity+Disorder&TransSchema=title&cmd=detailssearch

Anti-inflammatory mechanism of dieting and fasting revealed

This is an important one–it ties a lot of things together. Losing weight means you are having to burn fat stores. When you do that you produce ketones. When the body uses ketones to power the mitochondria, it does not produce oxygen radicals like it does when it uses glucose. The seminar I went to by Dr. Dominic D’Agustino he fed rats BHB as one of his treatments to reduce seizures. It worked as did the ketogenic diet, but a combination of the 2 did even better.
This explains why the low carb diet has worked to eliminate my wife’s type 2 diabetes and why my diet has eliminated my arthritis while I lost 50 pounds. Coconut oil and the medium chain triglycerides in it produce ketones to power our mitochondria and reduce inflammation. I can only hope it is preventing Alzheimer’s, but this give me more hope!

ClinicalNews.Org

Public Release: 16-Feb-2015

Researchers at Yale School of Medicine have found that a compound produced by the body when dieting or fasting can block a part of the immune system involved in several inflammatory disorders such as type 2 diabetes, atherosclerosis, and Alzheimer’s disease.

In their study, published in the Feb. 16 online issue of Nature Medicine, the researchers described how the compound β-hydroxybutyrate (BHB) directly inhibits NLRP3, which is part of a complex set of proteins called the inflammasome. The inflammasome drives the inflammatory response in several disorders including autoimmune diseases, type 2 diabetes, Alzheimer’s disease, atherosclerosis, and autoinflammatory disorders.

“These findings are important because endogenous metabolites like BHB that block the NLRP3 inflammasome could be relevant against many inflammatory diseases, including those where there are mutations in the NLRP3 genes,” said Vishwa Deep Dixit, professor in the Section of Comparative Medicine at Yale School of Medicine.

BHB is…

View original post 232 more words

Biochemistry vs Dietary Guidelines

The constantly changing dietary guidelines and recommendations are very confusing to most people. Many dietary studies are simple studies comparing a few different options and do not look at the chemistry or mechanisms involved. Many dietary recommendations are based on subjective and often misleading information. The dietary guidelines in the US are written by the USDA by a board of people that are not necessarily interested in your health or trained in science. The real function of the USDA is to protect and promote agriculture!

Biochemistry is just way over the heads of most people, but biochemistry is a very solid and sound science. Biochemistry is very complex, there are many different pathways and control mechanisms involved in the body’s processing of even simple food components like carbohydrates, proteins and fats. It is the understanding of these pathways and controlling mechanisms that really lead to drugs and treatments for various medical problems. There is still much to be learned about the biochemistry of the human body, but our dietary guidelines could be improved significantly if they paid more attention to the biochemistry of essential fats.

Essential fats are far more important than the typical simple fats in our food. Simple fats like the ones our body can make or store and then use for energy do not have dramatic effects on our health unless we overeat and have too much of it. Essential fats, the omega-6 and omega-3 fats that we cannot make and must get in our diets can have dramatic effects on our health. They are essential for life and a good balance between these two essential fats can do more for preventing health problems than most people and even dietitians or doctors are aware of.

The biochemistry of these essential fats, the hormones they produce and their functions has been the subject of three Noble Prizes. In 1935 Ulf von Euler identified the hormone prostaglandin that is one of the key hormones produced from essential fats. Ulf von Euler, Sir Bernard Katz and Julius Axelrod received the Nobel Prize in 1970 for their work on neurotransmitters and the mechanisms that control them. In 1971, Sir John Robert Vane  showed that aspirin and other drugs can inhibit the synthesis of prostaglandins. In 1982 John Robert Vane, Sune Bergstrom and Begnt Samuelsson received the Nobel Prize in medicine for their work on prostaglandins and related substances. In 1990, E.J Corey received the Nobel Prize in chemistry for his work on the synthesis of prostaglandins.

In 1993 William Lands published the first of his articles on the relationship between hearth disease death rates in various countries and the ratio of essential fats in their tissues. Additional studies have since confirmed and extended that information to include a formula to estimate the conversion rates of the 18 carbon essential fats to the more important 20 and 22 carbon precursors of these important hormones. I used the software he developed using that formula to calculate the percent omega-6 that the foods and recipes in my book will produce and help people eat a diet that will balance their essential fats (http://www.amazon.com/Oil-Change-Diet-Ph-D-Emile-Lores/dp/1312364556/ref=sr_1_1?ie=UTF8&qid=1424186644&sr=8-1&keywords=oil+change+diet.)

The importance of the balancing our essential fats is due to the fact that there is a dramatic difference in the function of the hormones like prostaglandin depending on whether it is made from an omega-6 fat or and omega-3 fat. Prostaglandins made from omega-6 promote inflammation and pain while the prostaglandins made from omega-3 are anti-inflammatory and reduce pain. There is a series of hormones that control inflammation, clotting, pain, allergic response, blood pressure, heart rhythm, neurotransmitters and mood, The physiology of these compounds affect all of us the same way, but there are differences how often and in how much of these compounds our bodies produce as well as the ratio of the essential fat precursors that they are made from.

In my case, I developed arthritis in my late 20s. It is an auto-immune disease that increases the production of prostaglandins by my cells. The fact that my diet was producing a high ratio of omega-6 to omega-3 in my cells caused me a lot of pain over the last 40 years, but when I learned about how these essential fats work and set out to change the ratio of these fats in my body, it only took 3 weeks to almost completely eliminate the pain from my arthritis.

You may not have a medical condition that causes high production of these hormones, but every time you do get a stimulus to produce them, if your essential fat ratio is like most Americans, you will produce a lot more of the inflammatory prostaglandins than the anti-inflammatory ones. The same principle applies to all the other hormones made from these essential fats like the ones that promote clotting and allergic reaction. Over time the effects of these hormones produce problems like heart disease, depression, and  even cancer. If you balance your essential fats, you will have less damage from inflammation to accumulate over time, less clotting and plaque forming hormones to block your arteries, less severe allergic reactions and a healthier life. You will be less likely to develop cancer, Alzheimer’s, depression and many other medical problems.

Biochemistry should play a greater part in dietary recommendations than it does.

Beating high blood pressure with a combination of coconut oil and physical exercise

Another article showing that saturated fat (coconut oil is mostly saturated) is not only “not harmful”, it is actually beneficial.

ClinicalNews.Org

Public Release: 9-Feb-2015

New study in rats shows potential for combining coconut oil and exercise to successfully reduce hypertension

Canadian Science Publishing (NRC Research Press)

Coconut oil is one of the few foods that can be classified as a “superfood.” Its unique combination of fatty acids can have profound positive effects on health, including fat loss, better brain function and many other remarkable benefits.

Researchers working at the Biotechnology Center at the Federal University of Paraiba in Brazil set out to test the hypothesis that a combination of daily coconut oil intake and exercise training would restore baroreflex sensitivity and reduce oxidative stress, resulting in reduction in blood pressure. They published their findings today in the journal Applied Physiology, Nutrition, and Metabolism.

Their experiments were performed in spontaneously hypertensive rats. They found that both coconut oil and exercise training were able to reduce weight gain compared to rats that were…

View original post 219 more words

Historic US and UK dietary advice on fats ‘should not have been introduced’

This is one of the things I have been telling people. They were wrong to blame saturated fat and cholesterol as the cause of heart disease. Most of the cholesterol in our blood comes from our own cells–especially when we are overeating. Making cholesterol is one of the ways our cells can utilize excess energy. In one of the papers on lipids by Dr Bill Lands, he said he had never seen any biochemical mechanism that indicated saturated fats were harmful. There are many biochemical mechanisms to show how omega-6 lipids are harmful, but that is exactly what was being recommended to replace saturated fats. Over eating and an excess of omega-6 are the mechanisms behind the harm that involves cholesterol and saturated fats. A balance between our essential fats, omega-6 and omega-3 will reduce the damage from inflammation and the plaque/clot forming hormones that utilize cholesterol and saturated fat in our bloodstream to block our arteries.

ClinicalNews.Org

” The falls in serum cholesterol were significantly greater in the ‘treatment’ groups, but this did not seem to have any impact on the death rates from all causes or from coronary heart disease “

Public Release: 9-Feb-2015

BMJ-British Medical Journal

National dietary advice on fat consumption issued to millions of US and UK citizens in 1977 and 1983, to cut coronary heart disease incidence, lacked any solid trial evidence to back it up, and “should not have been introduced,” concludes research published in the online journal Open Heart.

Both sets of dietary guidelines recommended reducing overall dietary fat consumption to 30% of total energy intake, and specifically, saturated fat to 10% of total energy intake. Both acknowledged that the evidence was not conclusive.

In the absence of any analysis of the evidence used to corroborate the dietary recommendations, the researchers carried out a systematic review and meta-analysis of the randomised…

View original post 505 more words