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Best | Energy | Oils

health_oilsBy Michael Gerber, MD, HMD |

Last March my wife, Inge, and I were having lunch in San Francisco on Polk Street during the annual Orthomolecular Health Medicine conference with Robert Rowan, MD and his wife Terri Su, MD. Dr. Rowan, publisher of 2nd Opinion Newsletter from Santa Rosa, CA and never shy about dropping bomb shells, said “You know fish oils are actually very bad for you”. At first I thought he was just pursuing his vegetarian agenda and then he said that we should get to know the work of Brian Peskin. Peskin, a researcher and author of the book The Hidden Story of Cancer gives an extensive review of fatty acid metabolism in his book and thinks that we should all be beholding to Otto Warburg, MD, PhD, the German Nobel Prize winner, who discovered in 1925 that all cancer cells become cancerous because of lack of oxygen at the cellular level (we are made of 100 trillion cells which do all of our body’s work). He notes that 100 years ago the incidence of death by cancer in the United States was 3 percent and now it is at least 40 percent. He points the finger of guilt at modern food processing which creates damaged fats and oils to extend shelf life. These bad fats lead to abnormal cell membranes that are unable to move oxygen into the cell and promote cancer.

Wounding the Sacred Fish

What could be more sacred than fish oil supplementation for our health? Peskin thinks we have all been making a big mistake. He reviews numerous scientific studies which support his position and can’t be ignored.

In cardiovascular disease consuming fish or fish oil supplements had no effect or negative effects on plaque formation, angina (heart caused chest pain) and cardiovascular-related deaths. Fish oils increased platelet aggregation (clotting blood cells). Omega 3’s (fish oil) were not found helpful in abnormal heart rhythm (atrial fibrillation) but omega 6’s were. Fish oil had no effect on preventing arterial inflammation.

In diabetes blood sugar control of type I diabetes worsened during fish oil administration. The insulin dose had to be increased in all patients. In type II diabetes (adult onset diabetes) there was a 19% rise in fasting glucose levels and a rise of 24% mean glucose levels within one month of fish oil supplementation. Glucose tolerance also deteriorated significantly.

Mice developed late stage colon cancer when given high or low dosages of fish oil. With increased inflammation it only took four weeks for the tumors to develop. Contrary to researchers expectations dietary fish oil induced severe colitis and cancer formation.

In Alzheimer disease fish oil compared with placebo did not slow the rate of cognitive decline in mild to moderate disease.

What are the good oils?

According to Peskin our cell membranes need to preponderance of omega 6 fatty acids, oxygen magnets, to keep our intracellular chemistry happy and able to transmit oxygen into our cells. He recommends a 2 to 1 supplemental ratio of omega 6’s to omega 3’s based on plant oils and uses primrose, flax, sunflower, sesame, safflower, pumpkin seed and coconut oils as his ideal mixture which would improve our health spectrum in nearly every way.

References
• The Hidden Story of Cancer by Brian Scott Peskin, BSEE, MIT with Amid Habib, MD Pinnacle Press 2011.
• Yes-supplements.com Ultimate EFA’s

For more info, call Gerber Medical Clinic at (775) 826-1900.