Fat is Essential, You Just Have to keep it Balanced

For decades we were told that fat will make you fat. It became public enemy number one in the diet world. Saturate fat was considered especially bad and we were told that if we eat any fat, it should be polyunsaturated fats. Fat Free became the new marketing focus in the grocery aisles. Carbohydrates based foods were the substitute, made from refined grains, sweetened with high-fructose corn syrup. The result was more weight gain, not the weight loss that was to be expected by avoiding the higher calories in fat. Then we were introduced to the Atkins diet—a diet based on fat—and people were losing weight on it! Not that I would recommend the Atkins diet, but it certainly put an end to the theory that fat makes you fat.
The omega-3 and omega-6 fats are essential for life, we cannot live without them. It is not difficult to get them in our diet, but we need to keep them in balance. That is what is difficult — keeping them balanced, especially given the food choices we have with our industrial agriculture and food industry providing what we have in our grocery stores. Our industrial agriculture system produces millions of tons of grains and carbohydrate rich foods. The fats in most of these foods are high in omega-6, producing omega-6/3 ratios in excess of 10 to 1 and as high as 20 to 1 in some. These high ratios are behind many of our medical problems.
Our bodies do make fats. We can take carbohydrate energy and turn it into fats like triglycerides and cholesterol. We can make a wide variety of fatty acids up to 16 carbons long, but we cannot make the 18, 20 and 22 carbon omega-3 and omega-6 fatty acids. Our bodies do need some of the fats that it makes, but often it is just a way to store excess energy. Cholesterol and triglyceride levels in our bloodstream are indications that we are probably consuming more calories than we are burning—in other words they are indicators of overeating, which is generally pretty obvious based on our height to weight ratio or BMI. Overeating has created a nation that now has 1 in 3 considered obese.
How did we get here? There are a combination of factors; reduced need for physical labor in our jobs, increased intake of sugar, especially high-fructose corn syrup, the makeup of our processed foods and increasing reliance on them, our increasing omega-6/3 ratios which produces hormones that stimulate appetite. As the calories we need to do our jobs decreased, we did not reduce our intake of calories in proportion. Some suggest that sugar is even addictive, giving us a sugar high that the pleasure centers in our brains want us to repeat. The high omega-6/3 ratio produces endo-cannabanoids, which act like marijuana and give us the munchies. All of these factors are singly or in combination producing an obesity epidemic.
Obesity alone is an indicator of a risk for heart disease. It increases the work our heart has to do to maintain circulation. It increases the risk of artery clogging cholesterol and fat deposits. It is part of the reason that medical science jumped to the conclusion that cholesterol was a major cause of heart disease. In addition, they assumed that dietary intake of cholesterol was the real problem, without really understanding the mechanisms behind the manufacturing of cholesterol in our bodies. Ultimately pharmaceutical companies identified drugs that could block the enzyme (HmgCoA ) that our cells use to make cholesterol. However, that doesn’t eliminate the underlying problem of obesity and the drugs (statins) come with their own set of problems.
It was the focus on cholesterol and its correlation with heart disease that pointed us in the wrong direction for the past 30 to 40 years. Dietary sources of cholesterol and saturated fats were to be avoided. In their place, vegetable oils with polyunsaturated lipids were recommended. The medical community had made a common mistake of assuming that correlation implied cause without identifying the mechanisms that could prove cause. Now, with the idea that cholesterol was the cause of heart disease so ingrained in the minds of doctors and people, it has been very hard to correct that mistake and teach people about one of the real causes of heart disease—Omega-6!
The statins have no effect on excess omega-6 and the increased inflammation, clotting and adhesion that it produces. Taking fish oil will help balance the essential fat ratio, but it won’t help much if we continue to consume massive amounts of omega-6 typical of most on western diets. Even those on vegan and vegetarian diets can have excessive omega-6 if they are not aware of the sources and do not eat seafood.

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.
http://www.lulu.com/shop/emile-m-lores-jr-phd/the-oil-change-diet/paperback/product-21755800.html

It is on amazon as an ebook for $3.99

Video on balancing omega-6/3

Here is a link to a video by Dr Bill Lands on the benefits of balancing your omega-6/3 ratio.

http://www.efaeducation.org/wellness-videos-balanceimpacts.html

My book teaches you how to reduce omega-6 and increase your omega-3 to achieve a balance. It has list of the amount of omega-6 and omega-3 in a wide variety of foods, recipes with the % omega-6 they will generate and a month of menus.

Available on Amazon for $2.99 (for a limited time)
http://www.amazon.com/dp/B00L5UTY9W

Print version available at Lulu.com for $10.49
http://www.lulu.com/shop/emile-m-lores-jr-phd/the-oil-change-diet/paperback/product-21755800.html

Omega-6 Makes You Fat!

When I started following The Oil-Change Diet, I did it for health reasons, not really expecting it to help me lose weight. I was definitely pleased when I lost 15 pounds in the first 3 weeks, but I knew that weight loss was mostly water weight (from reduced inflammation, swelling and vaso-constriction). I have been really pleased to see the continued weight loss at the rate of a couple pounds per month that has followed and helped me lose what is now a total of 50 pounds.

I have been guessing that the reason was somehow the change in omega-6/3 ratio had changed my serotonin or serotonin receptors, but I finally found a scientific basis for that weight loss: http://www.ncbi.nlm.nih.gov/pubmed/24081493

The paper points out that increased levels of omega-6 in our diet causes an increase in endocannabanoids. As a result, these endocannabanods act like marijuana and give us the munchies. They found that a high percentage of omega-6 whether in a high fat or low fat diet increases these endocannabanoids. Their paper shows that even with a low fat diet, when the ratio of omega-6/3 is high, the omega-6 causes increased adipose tissue (fat).

Here is the abstract:

Dietary linoleic acid elevates the endocannabinoids 2-AG and anandamide and promotes weight gain in mice fed a low fat diet.

Alvheim AR1, Torstensen BE, Lin YH, Lillefosse HH, Lock EJ, Madsen L, Frøyland L, Hibbeln JR, Malde MK.

Author information

Abstract

Dietary intake of linoleic acid (LNA, 18:2n-6) has increased dramatically during the 20th century and is associated with greater prevalence of obesity. The endocannabinoid system is involved in regulation of energy balance and a sustained hyperactivity of the endocannabinoid system may contribute to obesity. Arachidonic acid (ARA, 20:4n-6) is the precursor for 2-AG and anandamide (AEA), and we sought to determine if low fat diets (LFD) could be made obesogenic by increasing the endocannabinoid precursor pool of ARA, causing excessive endocannabinoid signaling leading to weight gain and a metabolic profile associated with obesity. Mice (C57BL/6j, 6 weeks of age) were fed 1 en% LNA and 8 en% LNA in low fat (12.5 en%) and medium fat diets (MFD, 35 en%) for 16 weeks. We found that increasing dietary LNA from 1 to 8 en% in LFD and MFD significantly increased ARA in phospholipids (ARA-PL), elevated 2-AG and AEA in liver, elevated plasma leptin, and resulted in larger adipocytes and more macrophage infiltration in adipose tissue. In LFD, dietary LNA of 8 en% increased feed efficiency and caused greater weight gain than in an isocaloric reduction to 1 en% LNA. Increasing dietary LNA from 1 to 8 en% elevates liver endocannabinoid levels and increases the risk of developing obesity. Thus a high dietary content of LNA (8 en%) increases the adipogenic properties of a low fat diet.

My book, http://www.amazon.com/dp/B00L5UTY9W teaches you how to reduce your omega-6 and lose weight as well as prevent many of the medical problems we face in the US.

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It’s not easy to ditch the omega-6

I have succeeded in getting my omega-6 down to 55%, but I would like to get it down to less than 50%, perhaps as low as 40%. I don’t know how much omega-6 I get in when I eat out at restaurants, but we eat out less than once a week and I usually eat seafood when I eat out. I have eliminated all vegetable oils in my cooking and I try to choose veggies that are low in omega-6. I do use flax and chia seeds in a lot of dishes that I prepare. I cook with coconut oil, which does have some omega-6. I probably get most of the omega-6 in my diet from meats and dairy products–poultry, pork, sausage, cheese, cream and butter. 

It is also possible that my body had vast quantities of omega-6 stored in my adipose tissue that I have been utilizing. I am down 50 pounds since I started this diet a little over a year ago–I am sure that most of that fat was very high in omega-6. I may lose a few more pounds, but I am no longer overweight–I have reached a BMI of less than 25, so when I get down to 150 pounds, I will start trying to maintain that weight instead of losing any more.

I know that the reduction of omega-6 in my body has significantly reduced my risk of heart disease and many other medical problems, so I will continue to avoid foods that have more that twice as much omega-6 as omega-3. Unless the results of my next test do not show that I have less omega-6 than omega-3, I do not plan to give up meats and dairy.

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.  

My Book is Ready

I finally got the format problems solved for my book, The Oil-Change Diet, and it has passed the format check at Smashwords.com.  The price is just $2.99 for now, but will go up to $4.99 when it goes to Amazon.com, so get your copy now at Smashwords.

 www.smashwords.com/books/view/443506

The money this book can save you on medical cost can be a thousand times to cost of the book–it has saved me that much in just one year. You can get the information in my book for free (except for my recipes and menus), but it will take quite a bit of time and unless you are a chemist, some of it may be hard to understand. I hope that I have made the chemistry more understandable and that you will enjoy the recipes.

If you value your health, research the benefits of a balanced omega-6/3 ratio and how to achieve a balanced ratio or buy my book. I promise you it really did help me eliminate 9 prescription pills a day–arthritis medication I had been taking for almost 40 years, blood pressure medication, heart rhythm medication and pain medication, 

Link

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).

Does Omega 3 help with weight loss?

In my case, I can say with certainty it did. The first 15 pounds that I lost in just 3 weeks had to be related to reduction in fluid retention that was at least part of the cause of my high blood pressure. That is a logical conclusion based on the fact that omega 3 eicosanoids, the hormones derived from omega 3 fatty acids, are known to reduce vasoconstriction and increase membrane permeability. Whether my increased intake of omega 3 (and reduced intake of omega-6) is related to the additional 27 pounds I have lost or if that additional loss is just based on a better diet is less certain. Increased omega 3 intake (reduced omega 6/3 ratio) has been shown to reduce depression, which is often associated with weight gain. 

I had been trying to lose weight for years, but I was slowly gaining more. I had gained from the 175 pounds that I had gotten down to on a strict low calorie diet to over 200 pounds. I was eating what I thought was a healthy diet, with lots of veggies, not a lot of carbs or sweets, avoiding cholesterol, but my weight just kept creeping higher.

Once I started this diet and lost the 15 pounds in just 3 weeks, along with the 9 prescription pills a day I had been taking, I had the commitment to continue the diet. I have not really tried to limit my food intake on this diet, when I feel hungry, I eat. I eat 3 meals and have several snacks a day. We also eat a dessert almost every night, usually fruit (strawberries or blueberries) with whipped cream and some dark chocolate shavings and chia seeds. 

I have not seen any science based information on the effect of the omega 6/3 ratio to appetite, but I personally believe that changing that ratio has helped reduce my appetite. The increase in protein may increase satiety as well, but with the know effects of omega 3 in brain health, the increase in omega-3 could be part of that as well.

Now that I am down to less than 165, my weight loss has tapered off. I have been holding steady between 160 and 165 for about a month. If I do not lose any more weight, I will be happy with my current weight. If I lose an additional 5 to 10 pounds that will be OK as well.

New meta-analysis builds on the power of whey protein for improved body composition

I use whey protein for making smoothies with fruit and chia seeds. They make a great healthy snack or even lunch.

ClinicalNews.Org

Whey protein consumption may lead to significant decreases in body weight and body fat and significant increases in lean body mass

Rosemont, IL (April 15, 2014) – New researchi published in the March/April 2014 issue of the Journal of the American College of Nutrition shows whey protein, either as a supplement combined with resistance exercise or as part of a weight-loss or weight-maintenance diet, may provide men and women benefits related to body composition.

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