Omega-3 fatty acids from fish oil, may aid healing after heart attack

If you keep your Omega-3 level around 50% you are not likely to have a heart attack!


Public Release: 1-Aug-2016

American Heart Association Rapid Access Journal Report

American Heart Association

DALLAS, August 1, 2016 — Giving heart attack patients a high dose of omega-3 fatty acids from fish oil, daily for six months after a heart attack improved the function of the heart and reduced scarring in the undamaged muscle, according to new research in the American Heart Association’s journal Circulation.

The heart’s shape and function can be altered after a heart attack, a condition known as post-heart attack remodeling and it is linked with poor patient outcomes and could lead to heart failure. Therapies that can improve healing of the heart or prevent adverse remodeling, remain scarce.

A previous study found that omega-3 fatty acids from fish oil were associated with improved survival for heart attack patients, but the role of omega-3 fatty acids in improving the structure and tissue of the heart in patients…

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Lower risk of bowel cancer death linked to high omega 3 intake after diagnosis

another benefit of increasing your omega-3


Public Release: 19-Jul-2016

People with the disease may benefit from boosting dietary oily fish content, say researchers


A high dietary intake of omega 3 fatty acids, derived from oily fish, may help to lower the risk of death from bowel cancer in patients diagnosed with the disease, suggests research published online in the journal Gut.

If the findings can be reproduced in other studies, patients with bowel cancer might benefit from boosting their oily fish intake to help prolong their survival, say the researchers.

Previous experimental research has shown that omega 3 polyunsaturated fatty acids (PUFAs)–namely, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and docosapentaenoic acid (DPA)–can suppress tumour growth and curb blood supply to malignant cells (angiogenesis).

The researchers base their findings on the participants of two large long term studies: the Nurses’ Health Study of 121,700 US registered female nurses, aged between 30 and 55 in 1976…

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Study links omega-3s to reduced mortality

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A 1% increase in obega-3 is associated with a 20% decrease in mortality!


Public Release: 22-Jun-2016

Meta analysis shows 9 percent reduced risk associated with omega-3 intake


A recent meta-analysis in Scientific Reports supports a link between EPA and DHA omega-3 intake and a reduced risk of death by any cause. The meta-analysis included 11 studies involving 371,965 participants and 31,185 death events, with a subset of the studies being used for different analyses.

In the analysis of n-3 LCPUFA intake, there was a 9% reduced risk of all-cause death associated with high versus low omega-3 intake. In the dose-response analysis, an increase in EPA/DHA intake of 300 mg/day was associated with a 6% lower risk of all-cause mortality. These findings suggest that both dietary and circulating n-3 LCPUFA are shown to be significantly associated with reduced risk of all-cause mortality.

According to study author Manfred Eggersdorfer, “The meta-analysis of 11 prospective observational studies demonstrates that each 1% increment of omega-3s in…

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New study finds link between omega-3 supplementation and reduced hospital stays

Another nice benefit from Omega-3


Public Release: 21-Jun-2016

Patients spent an average of 2.4 fewer days in hospital


A new meta-analysis published in Clinical Nutrition found that cardiac surgery patients who received omega-3 polyunsaturated fatty acids (compared to placebo) in advance of surgery experienced reduced postoperative cardiac arrhythmias and significantly reduced the length of hospital stay by up to 2.4 days. The results are based on 11 RCT’s with 1038 patients.

“Omega-3s are well known for their benefits on cardiovascular health, including a reduced risk of arrhythmias and reduced mortality in patients with recent myocardial infarction or cardiac failure,” said co-author Dr. Pascal L. Langlois from the Department of Anesthesiology and Reanimation, Faculty of Medicine and Health Sciences at Sherbrooke University. “Furthermore, they exhibit interesting anti-inflammatory properties and modulate the immune system.”

This study implies a reduction in hospital utilization and overall healthcare costs, and supports an existing body of research demonstrating the heart…

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Heart Disease is the Reason

Heart disease is still the number 1 killer in the US, and that is the number 1 reason to follow the Oil Change Diet. The following graph of heart death rates vs the % omega-6 in the tissue of people around the world that was published by Dr Bill Lands is the primary reason I started following this diet.

The key to understanding the significance of this graph is knowing that the remaining % in this graph is the omega-3. Together, these two fats make up 100% of the highly unsaturated fats in our cell membranes. They compete for position in our membranes, therefore when the omega-6 in our cell membrane is 80%, that means that the omega-3 in our cells is only 20%. When our cells need to make a hormone from these essential fats, it does not choose which one to use. It is simply a probability based chance of encounter that determines which one of these essential fats will be used to make the hormone. The result  of that chance encounter does matter! When our cell uses an omega-6 to make a prostaglandin, thromboxane or leukotriene, the result will be inflammation, clotting or allergic reaction–all of these contribute to heart disease. However, when our cells use an,  omega-3 to make these hormones, the result will be anti-inflammatory, clot busting or allergy blocking. In addition, a higher percentage of omega-3 in our nerve cells, helps to stabilize heart rhythm. Heart rhythm is an important factor in heart disease and heart death.

Understanding the function of these hormones and the processes that cause heart disease made it clear to me that omega-6 was increasing my risk of heart disease. I knew that I needed to increase my intake of omega-3 and reduce my intake of omega-6 to reduce my chances of heart disease. I was already taking prescription medications for blood pressure, heart rhythm and cholesterol and anti-inflammatory pills for my arthritis. Based on what I knew, I expected to see some reduction in blood pressure and arthritic pain  by reducing inflammation as well as the reduced risk of heart disease, but I did not expect the results I got. I got way more benefits than I ever expected. To be off all medications in just 3 weeks and losing 15 pounds–that was beyond my wildest dreams!

The research that Dr Lands published was paid for by you and I as taxpayers and in my opinion, it was money well spent. I feel like he has added years to my life and I write this blog as a way to pay it forward. Thank You Dr Lands!


Omega-3 reduces aggression in kids

Here is a link to an article showing a reduction in aggression and anti-social behavior in children who were given omega-3 supplements for 3 months. Positive results remained after a 3 month follow-up survey but were no longer evident at the 6 month follow-up. Omega-3 is important in brain health, especially the DHA which is important in development of neurons, but omega-3 also affects serotonin receptors and nerve transmission. It is important to maintain a sustained intake of omega-3 in developing brains, but we also need to understand that we need to balance omega-3 and omega-6 in our diet. Omega-6 competes with omega-3 for incorporation in our cells. High levels of omega-6 increase aggressive tendencies and are associated with bipolar disorders.

Weight Loss and the Oil Change Diet

As far as I know there is still only one way to loose weight–you have to burn more calories than your body gets from the food you eat. There is some evidence that the microbes in our gut may increase or decrease the calories we actually get from our food but changing the microbes in our gut is not that easy and science has not yet worked out which microbes can help.

I started following the Oil Change Diet 3 years ago, I lost 15 pounds in 3 weeks, 40 pounds in the first year and 10 more the following year and kept them off the 3rd year. That first 15 pounds was not fat loss–that loss was fluids from swelling and water retention. The remaining 35 pounds was fat that I lost was due to the age old process of burning more calories than I ate. In my case it was due to eating fewer calories since I did not change my activity level. I promise you–I had been trying to do that for over 20 years–trying to eat less so I could lose weight. I would have some short term success, loosing 5 to 10 pounds over a few months of starvation, but then gaining the back slowly over the year  (or fast over the holidays) only to end up a pound or 2  heavier a year later.

So, what is the difference this time? I actually asked that question of Dr Bill Lands, the biochemist whose research got my attention and lead me to following this diet. He pointed out a paper that had just been published by Dr Hibben in 2014 that found omega-6 lipids  turn into endo-cannabanoids that increase our appetite. That is what really seemed to be happening, I was not going hungry as I had many times before, but I was also not stuffing myself at meals. I was able to eat a reasonable plate of healthy food and be satisfied. I would eat frequently, often just a snack of fruit and cheese, but the weight just kept dropping off– a pound or 2 each month.

To lose a pound a month (which is healthy weight loss) you only need to burn about 120 calories a day more than you eat or only 40 calories per meal–less than one slice of bread per meal. You can also do that by your choice of foods, which is what I do now. When I find myself up a pound or so, I cut back on the cheese– which is generally the highest calorie food in my diet. Like most people, I do gain a few pounds over the holidays, to get that weight off after the holidays, I do choose to eat more green veggies and salads. I do not eat very many high carbohydrate foods except during the holidays (and that is probably why I gain weight during the holidays). I eat lots of veggies, (often sauteed in a little butter or coconut oil) and moderate portions of seafood or lean meat.

Recently, I have added green smoothies to my list of choices for a meal. They are a great way to get a delicious low calorie meal that is healthy. My favorite is a mango and beet-green smoothie, but blueberry and kale is not far behind.


Nutrient supplements can give antidepressants a boost

Omega-3 increases effectiveness of medication of depression.


Public Release: 26-Apr-2016

International evidence review gives thumbs up to omega-3s

University of Melbourne

An international evidence review has found that certain nutritional supplements can increase the effectiveness of antidepressants for people with clinical depression.

Omega 3 fish oils, S-adenosylmethionine (SAMe)*, methylfolate (bioactive form of folate) and Vitamin D, were all found to boost the effects of medication.

University of Melbourne and Harvard researchers examined 40 clinical trials worldwide, alongside a systematic review of the evidence for using nutrient supplements (known as nutraceuticals) to treat clinical depression in tandem with antidepressants such as SSRIs**, SNRIs^ and tricyclics^^.

Head of the ARCADIA Mental Health Research Group at the University of Melbourne, Dr Jerome Sarris, led the meta-analysis, published today in the American Journal of Psychiatry.

“The strongest finding from our review was that Omega 3 fish oil – in combination with antidepressants – had a statistically significant effect over a…

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Fructose alters hundreds of brain genes, which can lead to a wide range of diseases

Omega-3 blocks brain damage from Fructose!


Public Release: 22-Apr-2016

UCLA scientists report that diet rich in omega-3 fatty acids can reverse the damage

University of California – Los Angeles

A range of diseases — from diabetes to cardiovascular disease, and from Alzheimer’s disease to attention deficit hyperactivity disorder — are linked to changes to genes in the brain. A new study by UCLA life scientists has found that hundreds of those genes can be damaged by fructose, a sugar that’s common in the Western diet, in a way that could lead to those diseases.

However, the researchers discovered good news as well: An omega-3 fatty acid known as docosahexaenoic acid, or DHA, seems to reverse the harmful changes produced by fructose.

“DHA changes not just one or two genes; it seems to push the entire gene pattern back to normal, which is remarkable,” said Xia Yang, a senior author of the study and a UCLA assistant…

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