Is Fish Oil So Important, Especially to Diabetics?
underlying problem for type 2 diabetes is painless
inflammation and the right kind of fish oil is
the added insurance needed. Let me explain:
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
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.
research went back to the Homo sapiens era, which
was about 150,000 years ago.
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
making, art, religion, social behavior, etc.). I
believe our genetic code of today was written over
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
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.
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.
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.
eicosanoids only used long chain highly unsaturated
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.
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
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.
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
all fish oils are created equal.
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).
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.)
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.
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.)