Here is a link to an article on the interaction between omega-3 essential fats and vitamin D and the effects on behavior and mental disorders.
The new USDA dietary guidelines were released yesterday. You can find the complete document here: http://health.gov/dietaryguidelines/2015/guidelines/
They are moving in the right direction, with the removal of any limits on dietary intake of cholesterol and a limit of 10% of calories from added sugar. The truth is that added sugar was just as likely to turn into excess cholesterol in your blood as cholesterol you ate, if you are eating more calories than you burn.
They do still recommend limiting your intake of saturated fat as part of that 10% of calories from added sugar. Nutrition and calorie wise they are both just used for energy generation and an excess of either of them is likely to be stored as fat. However, the way our body processes them for energy is not the same. When we burn sugars in our mitochondria, it generates free radicals that damage our cells, but when we burn saturated fats for energy in our mitochondria, it does not produce free radicals, so from and energy standpoint, saturated fats are clean energy.
If you are gaining weight, you are consuming more calories than you are burning. When you do that, your cells will convert that excess energy into cholesterol and saturated fats and put it back into you bloodstream for storage. It does not matter if those excess calories came from sugars, saturated fats or even healthy food! You either need to reduce your intake of calories or increase your activity to burn those excess calories.
I agree with the primary recommendations of getting most of your calories from fruits and veggies and a minimum of 8 oz of seafood a week ( I recommend even more). I do no agree with their recommended intake of grains and oil from grains. I try to get most of my carbs from whole fresh fruits and veggies because those carbs come with antioxidants that help counteract the free radical from burning carbs and also have vitamins and minerals we need. I do try to keep total fat intake low use low or no-fat dairy products when possible.
I have put the Oil Change Diet ebooks on sale, the smashwords version is on sale for $1.99 and the amazon version is $3.59 (Amazon has a minimum price of 2.99). I think it is the best 2-3 bucks you could spend on your health.
I only wish I could make biochemistry more understandable to everyone. If everyone really understood the biochemistry, they would realize that even if they don’t have any medical problems a high ratio of omega-6 to omega-3 is causing invisible damage to your cells. When enough of this damage accumulates it will cause problems.
I am seeing more and more health advice that is recommending avoiding most of the really high sources of omega-6 like peanut and soybean oil, but there are so many sources of omega-6 and only a few good sources of omega-3.
As of Jan 2016, I have been following my Oil Change Diet for about 30 months. I have made a few adjustments to my diet over that time, mainly cutting my carbohydrate intake even more and adding a bit more coconut oil. I am still not taking any of the 5 prescription medications I was on before starting this diet. I have lost a total of 50 pounds and have been fluctuating between 148 and 155 pounds for the last 6 months. My wife is now off all medication she was taking for diabetes and rarely exceeds the 110 mg/dL limit for her AM fasting test. Several people that I know and are following the diet have been able to eliminate the need for prescription NSAIDs for their arthritis. I have had my omega-6/3 ratio measured twice and both times I have been very close to a 1:1 ratio (55% omega-6).
One of the things I have learned since writing the book is the importance and the benefits of coconut oil. When I first wrote the book, I was using coconut oil for cooking just because it had the lowest omega-6 content of available cooking oils. I have since learned that the medium chain triglycerides (MCTs) in coconut oil can be used directly by our mitochondria for energy production. When we produce energy using these MCTs, we do not produce any free radicals like we do when we burn carbohydrates (as glucose) which produce several free radicals for each glucose molecule that is metabolized. At a seminar by Dr. Dominic D’Agustino, I learned about a person with late stage Alzheimer’s who was regressed to early stage Alzheimer’s by consuming 5 tablespoons of coconut oil per day.
Coconut oil can be found in two forms; regular coconut oil and coconut cooking oil. The regular coconut oil is solid at temperatures below 73 F, but the coconut cooking oil is liquid at room temperature because it has been refined and contains more of the shorter chain fatty acids or MCTs. I now use the coconut cooking oil for most of my cooking needs. I have also added coconut flour to several of my recipes. It makes pancakes and my kumquat crasin bread have more of a cake like texture and it adds non-digestible fiber. Coconut flour soaks up a lot of liquid, so you will have to add a little more of the liquids as well.
One other change is that I no longer use Agave Nectar in any of my recipes—I found out it has more fructose than high fructose corn syrup. I use honey in place of it.
Wishing all of you a Healthy and Happy New Year