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Why Is Fish Oil So Important, Especially to Diabetics?  

The underlying problem for type 2 diabetes is painless inflammation and the right kind of fish oil is the added insurance needed. Let me explain:

High does fish oil is ultimately the healthiest food around, because it has pro-inflammatory properties.  The reason is that it reduces arachidonic acid (AA), which is the building block of pro-inflammatory eicosanoids. And it has the added benefit of simultaneously increasing the levels of eicosapentaenoic (EPA), the building block of anti-inflammatory eicosanoids.  

When I started my research about ways to reverse my type 2 diabetes and lose weight, it included finding out about our genetic code. Why?  Because our ancestors, whom we inherited our genes from, had everything to do with are physical and mental makeup.  

My research went back to the Homo sapiens era, which was about 150,000 years ago.  (Actually, much did not happen the three to four million years before that to human development.) It was a brutal struggle in every way, but the real intellect advances could be traced back 40,000 to 10,000 years ago (tool making, art, religion, social behavior, etc.).  I believe our genetic code of today was written over that time.  

As our brain (frontal cortex part) kept developing then, the foods eaten were definitely different from the foods we are eating today. This diet was rich in low-fat protein, moderate carbohydrates, and adequate levels of algae derived fats.  

Here was the interesting part about agriculture, it had not been developed until 10,000 years ago (after our genetic code had already been written).  Before agriculture, the carbohydrate sources came from fruits and vegetables…no grains (even potatoes did not appear until about seven thousand years ago). In addition, in that period there was much more (clean) fish consumed for protein.  

Fat is the essential ingredient that makes us human, and is the dominate feature of our brain. Fats hate water and form membranes. Thus, the water inside these membranes is separated by the water outside, which gives rise to cells.  

These new cells, as they multiplied, were constantly communicating with one another. One way was through nerve connections; and another way was through hormones. These hormones, called eicosanoids in every cell in our bodies (approximately 100,000 of them) use the fats in the cell membranes as their building blocks.  

These eicosanoids only used long chain highly unsaturated (polyunsaturated) fats found in algae-derived fats. (These same fats made us smarter humans.) Subdividing these polyunsaturated fats, you get long chain omega-3 and omega-6 fats.  

Now there are two classes of eicosanoids: good and bad (I like to refer to them as positive and negative), because we need both of them to survive. If they are in balance, we are healthy; if not, we are not healthy. Long chain omega-3 fatty acids are the building blocks to help manufacture good eicosanoids, and long chain omega-6 fatty acids are the building blocks to help manufacture bad eicosanoids.  

Long chain omega-3 fatty acids have two main features: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). One of the best sources for these are found in fish oil. However, this is where you need to be on guard: not all fish oils are created equal.  

There are different grades, and it is hard to know which is which, because the U.S. Food & Drug Administration (FDA) does not require it to be on the label, (FDA’s only requirement is that the supplement will not cure or prevent a particular disease).  

Therefore, to be safe, you need to start with pharmaceutical-grade fish oil and if it meets their standards. (There should be more than 60 percent of the total long chain omega-3 fatty acids; there should be less than ten parts per billion of mercury; less than thirty parts per billion of PBC’s; and less than one part per trillion of dioxins.)    

Knowing this, one day I found a fish oil that said it was pharmaceutical-grade, but really did not have the break down on the label.  Then after taking it for some time with no results, I found a test I could perform that would tell me if it was pharmaceutical-grade or just crude fish oil in disguise through clever and deceitful marketing.  

I took two capsules and cut them in half, squeezing out the oil into a container. Then I placed it inside the freezer in my refrigerator.  I waited 5 to 6 hours, and then examined it. It was frozen, not a liquid. (Good fish oil is a polyunsaturated fat and will not freeze; unlike bad fish oil, which is saturated fat and will freeze.)  

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