Seaweed for Omega-3

Seaweed is the ultimate source of omega-3 in seafood, so why not take a shortcut and skip the fish. There are many different seaweeds that you can buy and they are all good sources of omega-3. The quantity of omega-3 is not as high in seaweed as it is in fish and seafood, but it is the seaweed and algae that are the source of omega-3 in fish and seafood.

There are many different kinds of dried seaweed available and they are often used in Japanese and surprisingly in Irish cooking. They can be used in soups, salads and even baking. In addition to the omega-3 seaweeds and algae are a good source of minerals and iodine.

This link discusses the benefits of omega-3 and the benefits of using seaweeds as a source:


Links to my article in Apple Newsstand and Google Play Store

Here are the links to my article. The App must be downloaded (for Free), on a mobile device, in order for anyone to get the magazine. An iTunes or Google Account is required, depending on the device you have. (Apple Newsstand) (Google Play Store)

Please feel free to share the links.

Saturated Fats vs Omega-6

For over 50 years doctors have been telling us that saturated fats and cholesterol were causing heart disease. They were wrong, there was never any biochemical mechanism to show how saturated fats were causing heart disease. There were some studies that showed a correlation between blood cholesterol levels, but there were others that did not show a correlation in other countries. Still, the fact that the arterial plaque contained saturated fats and cholesterol was enough to make some jump to the conclusion that cholesterol was the cause of heart disease. The real cause is omega-6, the correlations are much stronger than they ever were with cholesterol, but again correlation does not prove cause–it just gives you a point to begin the search for cause. The proof comes from the biochemical processes that use the omega-6 lipids to make hormones that promote clotting, adhesion, inflammation, vaso-constriction (causing higher blood pressure), pain and swelling. There are no biochemical mechanisms showing saturated fats doing any of those things that are all associated with heart disease and many other diseases.

Overeating in general is a major factor in the accumulation of fat deposits in our arteries. It is also one of the sources of cholesterol in our blood. When we eat more energy than we burn, our cells look for ways to store that energy, creating fat is one of those ways, but making cholesterol is another. There is a feedback system that suppresses the formation of cholesterol by cells when blood cholesterol levels are high, but we overwhelm that system when we overeat. As I pointed out in an earlier post, omega-6 is one of the causes of our overeating, it causes our bodies to make endo-cannabanoids that stimulate us to eat more than we need. Reducing omega-6 will help you lose weight and will improve you health and prevent many different medical problems.

My book will show you how to reduce your omega-6.

It is on amazon as an ebook for $3.99

Benefits of Oil-Change Diet

I know that it may seem like a lot of hype to say that The Oil-Change Diet can reduce heart disease, arthritis, Alzheimer’s, cancer, blood pressure, asthma, allergies, pain, depression etc., but the truth is it probably does even more. The benefits of this diet affect so many diseases because the lipids that this diet seeks to control are lipids that control basic cellular functions like clotting, inflammation, allergic response and cellular permeability. I personally know that this diet will reduce arthritis, blood pressure and pain–it has done those things for me. It has also increased my HDL and improved my good/bad cholesterol ratio. It has also helped me lose almost 50 pounds in the past year.

Omega-3 and omega-6 lipids both turn into super hormones called eicosanoids, however, those made from omega-3 are beneficial and those made from omega-6 are the hormones behind many of the most common diseases. Omega-3 eicosanoids  hormones are anti-inflammatory, clot busting, anti-allergic and reduce pain. Omega-6 eicosanoid hormones are inflammatory, clot promoting, allergy stimulating, vaso-constricting and increase pain.

We need some omega-6 lipids, but not the typical omega-6/3 ratio of 10:1 or even 20:1 many people on western diets have developed. My book, The Oil-Change Diet, shows you how to balance your omega-3 and omega-6 lipids. It points out the many common sources of omega-6 that are often called healthy foods. It also shows you how to increase your intake of omega-3, with or without fish and seafood in case you want to maintain a vegan diet. 

My book is also a cookbook with delicious healthy recipes for breakfast, lunch and dinner.  

Omega-3 Supplement Forms–What form is best?

This publication looks at the bio-availability of various forms of Omega-3 supplements.

Due to the high variability in the data, there were no significant differences between krill oil 
(a phospholipid form of omega-3), triglyceride fish oil (the natural form found in fish) and ester forms of fish oil. There was a trend toward higher availability in krill oil, followed by triglyceride fish oil and the ester form was the lowest. The study was well designed with crossover comparisons (uptake of all 3 forms was measured in each subject).

The problem with krill oil as a supplement is the quantity of omega-3 in typical doses, often less than 200 mg of EPA and less than 100 mg of DHA, it does have astaxanthin which helps protect the oil from oxidation, but the potentially higher availbility does not make up for lower quantities in the supplement. The triglyceride form is the natural form found in fish and the typical dose of fish oil contains over 500 mg total of EPA+DHA, more that making up for a the potentially lower uptake. The ester forms are often cheapest, but they are not the natural form and may be more subject to oxidation, so in my opinion, the triglyceride form is the best option with krill oil a good second choice but at possibly higher dosages.

With all of these, I recommend that they are stored in the refrigerator to minimize oxidation.  




Oil-Change Diet Book

My book is finally available on Smashwords. I am still working on formatting problems to get it into other distribution channels, but at least it is available now. Please check it out at the link (in blue) above. It is priced at just $2.99, which I think is a real bargain and will pay for itself many time over in what it can save you in health cost! (I will need to sell several hundred copies just to recover my actual cost).


Omega 6/3 blood test

The ratio of omega-6/3 is highly correlated to your risk of heart disease. The study by Dr Bill Lands gives the mathematical formula for that relationship as CHD = 3 times the omega-6 % minus 75. In other word if omega-6 s 50% in your body, your risk of heart disease is 3×50-75 = 75 (that is your chance of death from heart disease is 75 out of 100,000), that is less than half the average rate of heart deaths in the US (200 per 100,000)–the average % omega-6 in Americans is over 80%. The diet of Japanese produces about 40% omega-6 in their tissues, their chance of heart death is only about 50 per 100,000. The correlation coefficient for this formula with over 3000 subjects tested is 0.99. That is a much higher correlation with heart disease than any study of the relationship between heart disease and cholesterol would have. 

We should be measuring the omega 6/3 ratio in our bodies instead of cholesterol or at least in addition to it. You can get a kit for testing your omega 6/3 ratio from Amazon at this link:

The test is a simple pin prick, like diabetics checking glucose, spotted on paper and sent to the lab for analysis. There are other sites I have found on the internet, but most cost about twice as much as this one. There is one, that cost $173, but will refund the cost if your 6/3 ratio is below 3.

I just ordered my test and I will post the results when I get them.