Guest guest Posted November 17, 1998 Report Share Posted November 17, 1998 >From: DeathBH@... >I have about a pound or two of flax seed at home; after I grind it up - how do >I consume it? > >Hi jeannine, Let me jump in here, flax is one of my favorite foods. I'll write what comes to mind but the list goes on and on.... I use it in EVERYTHING. Grinding it as I use it. Or not grinding it, depending on how I use it. Grind and sprinkle in and on everything, soup, salad, rice, veggies, dips. Seasoning: make up your own combo. Algae, sesame and flax, toast lightly and grind. 1-3 teaspoons of ground flax in a cup of hot water or tea, in juice, fruit shakes, yogurt. Soak whole flax in warm water/milk add to batters; bread, muffins, cookies. Add to grains before cooking/steaming; rice, barley, spelt etc. It thickens in water and becomes gel-like. I use it ground up as a binder when making (veggie-bean-grain) patties. Also in cookies instead of eggs. Great for hair, skin etc...also for animals, makes the coat shine. I cook flaxseed with rice, in my dogs food. This drink is good for strengthening teeth, bones, hair and skin. It is nutritious and can regulate the bowels and ease the pain of piles. Morning Drink: (from book by H.Santillo) 1T. flax seed (ground) 1T. sesame seed (ground) 1T. carob (powder) 1t. honey or preferred sweetener Pour 2 cups of boiling water over above ingredients and mix. Let set till warm, drink daily. That's all for now, ciao JAL. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 1998 Report Share Posted November 17, 1998 At 15.31 01/12/98 EST, you wrote: > >I was going to use an ole fashioned coffee grinder > That'll do just fine Jeannine. Jal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 1998 Report Share Posted December 1, 1998 I was going to use an ole fashioned coffee grinder (i don't have one yet nor have I tried it) - I dont have a clue otherwise how to grind them at home - that is. jeannine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 1998 Report Share Posted December 1, 1998 Ken and jeaninnie, What are you using to grind the flax? I've tried a little seseme seed grinder and it doesn't do a very good job. Vilik At 11:27 AM 12/1/98 -0500, you wrote: >From: kkaufman@... (Ken Kaufman) > >Hi Jeannine. First, no need to do it all at once. What I do is grind up say 2 tablespoons, and >mix with " rice milk " for a kind of cereal. You can add yogurt, a bit of honey, use goatmilk, or >whatever. It tastes pretty good, and " sits right " . Also, I make a smoothie in the am, using 2 >tablespoons of ground flax mixing in bee pollen and apricot kernels, blending with goat milk and a >banana, a bit of honey, and something green (green magma usually). You'll find your own best >variation on the flax theme, since it really does taste good. > >Good luck, and happy flaxing. > >Ken > > >------------------------------------------------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 1998 Report Share Posted December 1, 1998 Hi Jeannine. First, no need to do it all at once. What I do is grind up say 2 tablespoons, and mix with " rice milk " for a kind of cereal. You can add yogurt, a bit of honey, use goatmilk, or whatever. It tastes pretty good, and " sits right " . Also, I make a smoothie in the am, using 2 tablespoons of ground flax mixing in bee pollen and apricot kernels, blending with goat milk and a banana, a bit of honey, and something green (green magma usually). You'll find your own best variation on the flax theme, since it really does taste good. Good luck, and happy flaxing. Ken Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 1998 Report Share Posted December 1, 1998 Thanks for the recipes and tips - the morning " coffee " especially sounds intriguing thanks, jeannine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 1998 Report Share Posted December 1, 1998 - > Ken and jeaninnie, > > What are you using to grind the flax? I've tried a little seseme seed > grinder and it doesn't do a very good job. > > Vilik > > Hi folks -- I grind with a coffee grinder. They are cheap and readily available. Kindest regards - K. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 1998 Report Share Posted December 1, 1998 On 12/1/98 9:06 AM, DeathBH@... said: >I have about a pound or two of flax seed at home; after I grind it up - >how do >I consume it? You're better off grinding it as you need it, like anything else, fresh is best. uses chia in his ProFiber-EFA mix to stabilize the EFAs. Marcus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2001 Report Share Posted January 15, 2001 A local feed store told me they could order flaxseed for me for $17.99 for a 50 lb. sack. (Think it was 50 lbs......need to check on that) > I haven't been to our local natural health store in months and months and > have forgotten what the going rate is on Flax Seed. What are some of you > paying, per ounce or lb? > , Seattle > _________________________________________________________________ > Get your FREE download of MSN Explorer at http://explorer.msn.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 > PS: Has anyone sprouted flax seed? What are the > results? Like it? Hi TeeJay, Yes, I finally am sprouting flax seed well. I am using terra cotta. Just soak the clay saucer for several minutes and put it on a plate. Keep the plate watered. The water will wick through the terra cotta providing just enough moisture for the sprouts. If it looks dry on top I use a hand sprayer. The trick is not to let the sprouts get too long. I use flax sprouts in blender drinks. Also chia is sprouting well with this method. I harvest when the chia is 1/8 inch tall. It tastes mild at this stage. If it gets too long it is bitter. Same with flax. Marilyn ===== Like love, Kombucha, " makes those young, Whom age does chill, And whom if finds young, Keeps young still. " __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 I have to believe that sprouting flax would cause it to lose it's EFA's (essential fatty acids) which is why I incorporate in my diet as a vegan? Both oxygen and light are what destroy it's EFA's. Is there something unique we can get from flax seed sprouts that would make it desirable to take the effort to sprout it too? Jef Re: flax seed > > PS: Has anyone sprouted flax seed? What are the > > results? Like it? > > Hi TeeJay, > > Yes, I finally am sprouting flax seed well. I am using > terra cotta. Just soak the clay saucer for several > minutes and put it on a plate. Keep the plate watered. > The water will wick through the terra cotta providing > just enough moisture for the sprouts. If it looks dry > on top I use a hand sprayer. The trick is not to let > the sprouts get too long. > > I use flax sprouts in blender drinks. Also chia is > sprouting well with this method. I harvest when the > chia is 1/8 inch tall. It tastes mild at this stage. > If it gets too long it is bitter. Same with flax. > > Marilyn > > ===== > Like love, Kombucha, > " makes those young, > Whom age does chill, > And whom if finds young, > Keeps young still. " > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 I have to believe that sprouting flax would cause it to lose it's EFA's (essential fatty acids) which is why I incorporate in my diet as a vegan? Both oxygen and light are what destroy it's EFA's. Is there something unique we can get from flax seed sprouts that would make it desirable to take the effort to sprout it too? Jef Re: flax seed > > PS: Has anyone sprouted flax seed? What are the > > results? Like it? > > Hi TeeJay, > > Yes, I finally am sprouting flax seed well. I am using > terra cotta. Just soak the clay saucer for several > minutes and put it on a plate. Keep the plate watered. > The water will wick through the terra cotta providing > just enough moisture for the sprouts. If it looks dry > on top I use a hand sprayer. The trick is not to let > the sprouts get too long. > > I use flax sprouts in blender drinks. Also chia is > sprouting well with this method. I harvest when the > chia is 1/8 inch tall. It tastes mild at this stage. > If it gets too long it is bitter. Same with flax. > > Marilyn > > ===== > Like love, Kombucha, > " makes those young, > Whom age does chill, > And whom if finds young, > Keeps young still. " > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 wonder if you want to reconsider Flax seed Flax is Not the Best Omega-3 Fat By Dr. Artemis P. Simopoulos Over the past 20 years many studies and clinical investigations have been carried out on the metabolism of polyunsaturated fats in general and on omega-3 fats in particular. Today we know that omega-3 fats are essential for normal growth and development and may play an important role in the prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer (1-7). Research has been done in animal models, tissue cultures, and human beings. The original observational studies have given way to controlled clinical trials. Great progress has taken place in our knowledge of the physiologic and molecular mechanisms of the various fats in health and disease. Specifically, their beneficial effects have been shown in the prevention and management of: * Coronary heart disease (8, 9), * Hypertension (10-12) * Type 2 diabetes (13, 14) * Renal disease (15, 16) * Rheumatoid arthritis (17) * Ulcerative colitis (18) * Crohn disease (19) * Chronic obstructive pulmonary disease (20) However, this review focuses on the evolutionary aspects of diet, the biological effects of omega-6 and omega-3 fats, and the effects of dietary -linolenic acid (ALA) compared with long-chain omega-3 derivatives on coronary heart disease and diabetes. Essential Fats Such As Omega-6 And Omega-3 Have Been Part Of Our Diet Since The Beginning Of Human Life Before the agricultural revolution 10,000 years ago humans consumed about equal amounts of both. Over the past 150 years this balance has been upset. Current estimates in Western cultures suggest a ratio of omega-6 to omega-3 fats of 10-20:1 instead of 1-4:1. On the basis of estimates from studies in Paleolithic nutrition and modern-day hunter-gatherer populations, it appears that human beings evolved consuming a diet that was much lower in saturated fats than is today's diet (21). Furthermore, the diet contained small and roughly equal amounts of omega-6 and omega-3 PUFAs (ratio of 1-2:1) and much lower amounts of trans fats than does today's diet (21, 22). The current Western diet is very high in omega-6 fats (the ratio of omega-6 to omega-3 fats is 20-30:1) because of the indiscriminate recommendation to substitute omega-6 fats for saturated fats to lower serum cholesterol concentrations (23). Intake of omega-3 fats is much lower today because of the decrease in fish consumption and the industrial production of animal feeds rich in grains containing omega-3 fats, leading to production of meat rich in omega-6 and poor in omega-3 fats (24). The same is true for cultured fish (25) and eggs (26). Even cultivated vegetables contain fewer omega-3 fats than do plants in the wild (27, 28). In summary, modern agriculture, with its emphasis on production, has decreased the omega-3 fat content in many foods: green leafy vegetables, animal meats, eggs, and even fish. Biological Effects of Omega-6 and Omega-3 Fats Linoleic acid and alpha linolenic acid ALA and their long-chain derivatives are important components of animal and plant cell membranes. When you eat fish or fish oil, the EPA and DHA partially replace the omega-6 fats especially arachidonic acid in cell membranes. As a result eating EPA and DHA from fish or fish oil leads to: 1) Decreased concentrations of thromboxane A2, a potent platelet aggregator and vasoconstrictor; 2) Decreased formation of leukotriene B4, an inducer of inflammation and a powerful inducer of leukocyte chemotaxis and adherence; 3) Increased concentrations of thromboxane A3, a weak platelet aggregator and vasoconstrictor; 4) Increased concentrations of prostacyclin PGI3, leading to an overall increase in total prostacyclin by increasing PGI3 without decreasing PGI2 (both PGI2 and PGI3 are active vasodilators and inhibitors of platelet aggregation); and 6) Increased concentrations of leukotriene B5, a weak inducer of inflammation and chemotactic agent (29, 30). Because of the increased amounts of omega-6 fats in the Western diet, the eicosanoid metabolic products from arachadonic acid, specifically prostaglandins, thromboxanes, leukotrienes, hydroxy fats, and lipoxins, are formed in larger quantities than those formed from omega-3 fats, specifically EPA. A diet rich in omega-6 fats shifts the physiologic state to one that is prothrombotic and proaggregatory, with increases in blood viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. The higher the ratio of omega-6 to omega-3 fats the higher is the death rate from cardiovascular disease (33). As the ratio of omega-6 to omega-3 increases, the prevalence of type 2 diabetes also increases (13). Effects of Dietary Flax Compared With Fish Oil ALA, found in flax seed is the precursor of omega-3 fats, can be converted to long-chain omega-3 fats and can therefore be substituted for fish oils. However, ALA is not equivalent in its biological effects to the long-chain omega-3 fats found in marine oils. EPA and DHA are more rapidly incorporated into plasma and membrane lipids and produce more rapid effects than does ALA. Experimental studies suggest that intake of 3-4 grams of ALA per day is equivalent to 0.3 grams (300 mg) EPA per day. Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to slow down the formation of long-chain omega-3 fats like EPA and DHA from ALA. One advantage of the consumption of ALA over omega-3 fats from fish is that the problem of insufficient vitamin E intake does not exist with high intake of ALA from plant sources. Benefits of Omega-3 Fats Dietary intake of omega-3 fats from seafood was associated with reduced risk of primary cardiac arrest compared with no fish intake; 5.5 g omega-3 fats per month or the equivalent of 1 fatty fish meal per week was associated with a 50% reduction in the risk of primary cardiac arrest. A 5.0% increase in omega-3 fats was associated with a 70% reduction in the risk of primary cardiac arrest. An increase in EPA and DHA also leads to increases in membrane fluidity, the number of insulin receptors, and insulin action. Clinical interventions provide further support for the beneficial effects of omega-3 fats in the prevention and management of cardiovascular disease, hyperinsulinemia, and possibly type 2 diabetes. Omega-3 fats affect coronary heart disease beneficially not by changing serum lipid concentrations, although EPA and DHA do lower triglycerides, by reducing blood clotting in vessel walls (72, 76) and ventricular arrhythmias (8, 9, 75, 77). Am. J. Clinical Nutrition, September 1999; 70: 560 - 569 References DR. MERCOLA'S COMMENT: Omega three fats are essential to your health. You can certainly get them from cod liver oil or fish oil. Please remember that nearly all fish are contaminated with mercury and should ideally be avoided. You will want to identify a clean source of fish oil. If you already have significant sun exposure then you should not take cod liver oil, as you will run the risk of overdosing on vitamin D. You should then take fish oil capsules. The standard fish oil capsule is 180 mg of EPA and 120 mg of DHA. You should take approximately one capsule for every ten pounds of body weight, preferably in two divided doses. So if you weigh 160 pounds you would take 8 capsules twice a day. If you have problems with belching them up, you will want to consider taking them on an empty stomach. Probably the best value for fish oil capsules is the one we sell in our office, the Kirkland brand from Costco. They sell a 300 capsule bottle for about $7.50. Because Costco has such a high turnover, the oil is very fresh. You can tell, by puncturing one of the capsules and seeing if there is any " fishy " aftertaste. This is usually a sign of rancid fat and an indication of an inferior product. Cod liver oil has the benefit of providing you with vitamin D and A. A reasonable dose for cod liver oil is one teaspoon for every 30- 40 pounds of body weight. If you use cod liver oil during your summer you will need to be careful of vitamin D toxicity and I suggest you review the information on vitamin D testing. When you take fish oil supplements or cod liver oil in the doses I recommend please be sure and take an one vitamin E 400 unit supplement per day as this will help serve to protect the fat from oxidation. This is less of an issue with the cod liver oil as the vitamin D itself is a very potent anti-oxidant. You will also need extra amounts of the " fourth and unforgotten " oil soluble vitamin, vitamin K. If you are juicing plenty of green vegetables and taking the cod liver oil or fish oil with the juice you should absorb the vitamin K in the vegetable juice. However, if you have osteoporosis or osteopenia, you will want to consider adding an extra 1000 mcg (1 mg) of vitamin K per day. Generally our diet contains far too much omega 6 fats. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids suggest that in early human history the ratio was about 1:1. Currently most Americans eat a dietary ratio that falls between 20:1 and 50:1. The optimal ratio is most likely closer to the original ratio of 1:1. For most of us this means greatly reducing the omega- 6 fatty acids we consume and increasing the amount of omega-3 fatty acids. Please recognize that we get ALL the omega-6 and omega-9 fat we need from food. We do NOT need to take any supplements for these fats. Many of the omega fat supplements you see in health food stores will only serve to worsen your health, not improve it as they contain omega 6 fats, which will worsen your omega-6 to omega-3 ratio. I strongly recommend avoiding sunflower, corn, soy, safflower, canola, or products that contain these oils. That is no hydrogenated or partially hydrogenated fats, no margarine, no vegetable oil, no shortening. These oils are chock full of omega-6 fats and will only worsen your omega 6:omega 3 ratio. Acceptable oils will be a high quality extra virgin olive oil, coconut oil, avocados, and organic butter, or better yet grass-fed organic butter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 wonder if you want to reconsider Flax seed Flax is Not the Best Omega-3 Fat By Dr. Artemis P. Simopoulos Over the past 20 years many studies and clinical investigations have been carried out on the metabolism of polyunsaturated fats in general and on omega-3 fats in particular. Today we know that omega-3 fats are essential for normal growth and development and may play an important role in the prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer (1-7). Research has been done in animal models, tissue cultures, and human beings. The original observational studies have given way to controlled clinical trials. Great progress has taken place in our knowledge of the physiologic and molecular mechanisms of the various fats in health and disease. Specifically, their beneficial effects have been shown in the prevention and management of: * Coronary heart disease (8, 9), * Hypertension (10-12) * Type 2 diabetes (13, 14) * Renal disease (15, 16) * Rheumatoid arthritis (17) * Ulcerative colitis (18) * Crohn disease (19) * Chronic obstructive pulmonary disease (20) However, this review focuses on the evolutionary aspects of diet, the biological effects of omega-6 and omega-3 fats, and the effects of dietary -linolenic acid (ALA) compared with long-chain omega-3 derivatives on coronary heart disease and diabetes. Essential Fats Such As Omega-6 And Omega-3 Have Been Part Of Our Diet Since The Beginning Of Human Life Before the agricultural revolution 10,000 years ago humans consumed about equal amounts of both. Over the past 150 years this balance has been upset. Current estimates in Western cultures suggest a ratio of omega-6 to omega-3 fats of 10-20:1 instead of 1-4:1. On the basis of estimates from studies in Paleolithic nutrition and modern-day hunter-gatherer populations, it appears that human beings evolved consuming a diet that was much lower in saturated fats than is today's diet (21). Furthermore, the diet contained small and roughly equal amounts of omega-6 and omega-3 PUFAs (ratio of 1-2:1) and much lower amounts of trans fats than does today's diet (21, 22). The current Western diet is very high in omega-6 fats (the ratio of omega-6 to omega-3 fats is 20-30:1) because of the indiscriminate recommendation to substitute omega-6 fats for saturated fats to lower serum cholesterol concentrations (23). Intake of omega-3 fats is much lower today because of the decrease in fish consumption and the industrial production of animal feeds rich in grains containing omega-3 fats, leading to production of meat rich in omega-6 and poor in omega-3 fats (24). The same is true for cultured fish (25) and eggs (26). Even cultivated vegetables contain fewer omega-3 fats than do plants in the wild (27, 28). In summary, modern agriculture, with its emphasis on production, has decreased the omega-3 fat content in many foods: green leafy vegetables, animal meats, eggs, and even fish. Biological Effects of Omega-6 and Omega-3 Fats Linoleic acid and alpha linolenic acid ALA and their long-chain derivatives are important components of animal and plant cell membranes. When you eat fish or fish oil, the EPA and DHA partially replace the omega-6 fats especially arachidonic acid in cell membranes. As a result eating EPA and DHA from fish or fish oil leads to: 1) Decreased concentrations of thromboxane A2, a potent platelet aggregator and vasoconstrictor; 2) Decreased formation of leukotriene B4, an inducer of inflammation and a powerful inducer of leukocyte chemotaxis and adherence; 3) Increased concentrations of thromboxane A3, a weak platelet aggregator and vasoconstrictor; 4) Increased concentrations of prostacyclin PGI3, leading to an overall increase in total prostacyclin by increasing PGI3 without decreasing PGI2 (both PGI2 and PGI3 are active vasodilators and inhibitors of platelet aggregation); and 6) Increased concentrations of leukotriene B5, a weak inducer of inflammation and chemotactic agent (29, 30). Because of the increased amounts of omega-6 fats in the Western diet, the eicosanoid metabolic products from arachadonic acid, specifically prostaglandins, thromboxanes, leukotrienes, hydroxy fats, and lipoxins, are formed in larger quantities than those formed from omega-3 fats, specifically EPA. A diet rich in omega-6 fats shifts the physiologic state to one that is prothrombotic and proaggregatory, with increases in blood viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. The higher the ratio of omega-6 to omega-3 fats the higher is the death rate from cardiovascular disease (33). As the ratio of omega-6 to omega-3 increases, the prevalence of type 2 diabetes also increases (13). Effects of Dietary Flax Compared With Fish Oil ALA, found in flax seed is the precursor of omega-3 fats, can be converted to long-chain omega-3 fats and can therefore be substituted for fish oils. However, ALA is not equivalent in its biological effects to the long-chain omega-3 fats found in marine oils. EPA and DHA are more rapidly incorporated into plasma and membrane lipids and produce more rapid effects than does ALA. Experimental studies suggest that intake of 3-4 grams of ALA per day is equivalent to 0.3 grams (300 mg) EPA per day. Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to slow down the formation of long-chain omega-3 fats like EPA and DHA from ALA. One advantage of the consumption of ALA over omega-3 fats from fish is that the problem of insufficient vitamin E intake does not exist with high intake of ALA from plant sources. Benefits of Omega-3 Fats Dietary intake of omega-3 fats from seafood was associated with reduced risk of primary cardiac arrest compared with no fish intake; 5.5 g omega-3 fats per month or the equivalent of 1 fatty fish meal per week was associated with a 50% reduction in the risk of primary cardiac arrest. A 5.0% increase in omega-3 fats was associated with a 70% reduction in the risk of primary cardiac arrest. An increase in EPA and DHA also leads to increases in membrane fluidity, the number of insulin receptors, and insulin action. Clinical interventions provide further support for the beneficial effects of omega-3 fats in the prevention and management of cardiovascular disease, hyperinsulinemia, and possibly type 2 diabetes. Omega-3 fats affect coronary heart disease beneficially not by changing serum lipid concentrations, although EPA and DHA do lower triglycerides, by reducing blood clotting in vessel walls (72, 76) and ventricular arrhythmias (8, 9, 75, 77). Am. J. Clinical Nutrition, September 1999; 70: 560 - 569 References DR. MERCOLA'S COMMENT: Omega three fats are essential to your health. You can certainly get them from cod liver oil or fish oil. Please remember that nearly all fish are contaminated with mercury and should ideally be avoided. You will want to identify a clean source of fish oil. If you already have significant sun exposure then you should not take cod liver oil, as you will run the risk of overdosing on vitamin D. You should then take fish oil capsules. The standard fish oil capsule is 180 mg of EPA and 120 mg of DHA. You should take approximately one capsule for every ten pounds of body weight, preferably in two divided doses. So if you weigh 160 pounds you would take 8 capsules twice a day. If you have problems with belching them up, you will want to consider taking them on an empty stomach. Probably the best value for fish oil capsules is the one we sell in our office, the Kirkland brand from Costco. They sell a 300 capsule bottle for about $7.50. Because Costco has such a high turnover, the oil is very fresh. You can tell, by puncturing one of the capsules and seeing if there is any " fishy " aftertaste. This is usually a sign of rancid fat and an indication of an inferior product. Cod liver oil has the benefit of providing you with vitamin D and A. A reasonable dose for cod liver oil is one teaspoon for every 30- 40 pounds of body weight. If you use cod liver oil during your summer you will need to be careful of vitamin D toxicity and I suggest you review the information on vitamin D testing. When you take fish oil supplements or cod liver oil in the doses I recommend please be sure and take an one vitamin E 400 unit supplement per day as this will help serve to protect the fat from oxidation. This is less of an issue with the cod liver oil as the vitamin D itself is a very potent anti-oxidant. You will also need extra amounts of the " fourth and unforgotten " oil soluble vitamin, vitamin K. If you are juicing plenty of green vegetables and taking the cod liver oil or fish oil with the juice you should absorb the vitamin K in the vegetable juice. However, if you have osteoporosis or osteopenia, you will want to consider adding an extra 1000 mcg (1 mg) of vitamin K per day. Generally our diet contains far too much omega 6 fats. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids suggest that in early human history the ratio was about 1:1. Currently most Americans eat a dietary ratio that falls between 20:1 and 50:1. The optimal ratio is most likely closer to the original ratio of 1:1. For most of us this means greatly reducing the omega- 6 fatty acids we consume and increasing the amount of omega-3 fatty acids. Please recognize that we get ALL the omega-6 and omega-9 fat we need from food. We do NOT need to take any supplements for these fats. Many of the omega fat supplements you see in health food stores will only serve to worsen your health, not improve it as they contain omega 6 fats, which will worsen your omega-6 to omega-3 ratio. I strongly recommend avoiding sunflower, corn, soy, safflower, canola, or products that contain these oils. That is no hydrogenated or partially hydrogenated fats, no margarine, no vegetable oil, no shortening. These oils are chock full of omega-6 fats and will only worsen your omega 6:omega 3 ratio. Acceptable oils will be a high quality extra virgin olive oil, coconut oil, avocados, and organic butter, or better yet grass-fed organic butter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Dear Joanne, I appreciate that for omega-3 the best source is from cold water fish but for a vegan, the best choice of EFA is from flax by my research. I don't mind telling you that proposing to an already declared vegan that he injest 8 tablets a day of an animal mass slaughtered just for a specific oil is repulsive. No offense, but for me while health is important, my moral beliefs prerequisite them here. Very interesting article, I will enjoy looking into the facts deeper. Thank you for sharing it with us. Jef Re: flax seed > wonder if you want to reconsider Flax seed > > Flax is Not the Best Omega-3 Fat > > By Dr. Artemis P. Simopoulos > > Over the past 20 years many studies and clinical investigations have been carried out on the metabolism of polyunsaturated fats in > general and on omega-3 fats in particular. > > Today we know that omega-3 fats are essential for normal growth and development and may play an important role in the > prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune > disorders, and cancer (1-7). > > Research has been done in animal models, tissue cultures, and human beings. The original observational studies have given way to > controlled clinical trials. Great progress has taken place in our knowledge of the physiologic and molecular mechanisms of the > various fats in health and disease. Specifically, their beneficial effects have been shown in the prevention and management of: > > * Coronary heart disease (8, 9), > * Hypertension (10-12) > * Type 2 diabetes (13, 14) > * Renal disease (15, 16) > * Rheumatoid arthritis (17) > * Ulcerative colitis (18) > * Crohn disease (19) > * Chronic obstructive pulmonary disease (20) > > However, this review focuses on the evolutionary aspects of diet, the biological effects of omega-6 and omega-3 fats, and the > effects of dietary -linolenic acid (ALA) compared with long-chain omega-3 derivatives on coronary heart disease and diabetes. > > Essential Fats Such As Omega-6 And Omega-3 Have Been Part Of Our Diet Since The Beginning Of Human Life > > Before the agricultural revolution 10,000 years ago humans consumed about equal amounts of both. Over the past 150 years this > balance has been upset. Current estimates in Western cultures suggest a ratio of omega-6 to omega-3 fats of 10-20:1 instead of > 1-4:1. > > On the basis of estimates from studies in Paleolithic nutrition and modern-day hunter-gatherer populations, it appears that human > beings evolved consuming a diet that was much lower in saturated fats than is today's diet (21). > > Furthermore, the diet contained small and roughly equal amounts of omega-6 and omega-3 PUFAs (ratio of 1-2:1) and much lower > amounts of trans fats than does today's diet (21, 22). The current Western diet is very high in omega-6 fats (the ratio of omega-6 > to omega-3 fats is 20-30:1) because of the indiscriminate recommendation to substitute omega-6 fats for saturated fats to lower > serum cholesterol concentrations (23). > > Intake of omega-3 fats is much lower today because of the decrease in fish consumption and the industrial production of animal > feeds rich in grains containing omega-3 fats, leading to production of meat rich in omega-6 and poor in omega-3 fats (24). The > same is true for cultured fish (25) and eggs (26). > > Even cultivated vegetables contain fewer omega-3 fats than do plants in the wild (27, 28). In summary, modern agriculture, with its > emphasis on production, has decreased the omega-3 fat content in many foods: green leafy vegetables, animal meats, eggs, and > even fish. > > Biological Effects of Omega-6 and Omega-3 Fats > > Linoleic acid and alpha linolenic acid ALA and their long-chain derivatives are important components of animal and plant cell > membranes. When you eat fish or fish oil, the EPA and DHA partially replace the omega-6 fats especially arachidonic acid in cell > membranes. > > As a result eating EPA and DHA from fish or fish oil leads to: > > 1) Decreased concentrations of thromboxane A2, a potent platelet aggregator and vasoconstrictor; > > 2) Decreased formation of leukotriene B4, an inducer of inflammation and a powerful inducer of leukocyte chemotaxis and > adherence; > > 3) Increased concentrations of thromboxane A3, a weak platelet aggregator and vasoconstrictor; > > 4) Increased concentrations of prostacyclin PGI3, leading to an overall increase in total prostacyclin by increasing PGI3 without > decreasing PGI2 (both PGI2 and PGI3 are active vasodilators and inhibitors of platelet aggregation); and > > 6) Increased concentrations of leukotriene B5, a weak inducer of inflammation and chemotactic agent (29, 30). > > Because of the increased amounts of omega-6 fats in the Western diet, the eicosanoid metabolic products from arachadonic acid, > specifically prostaglandins, thromboxanes, leukotrienes, hydroxy fats, and lipoxins, are formed in larger quantities than those > formed from omega-3 fats, specifically EPA. > > A diet rich in omega-6 fats shifts the physiologic state to one that is prothrombotic and proaggregatory, with increases in blood > viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. > > The higher the ratio of omega-6 to omega-3 fats the higher is the death rate from cardiovascular disease (33). As the ratio of > omega-6 to omega-3 increases, the prevalence of type 2 diabetes also increases (13). > > Effects of Dietary Flax Compared With Fish Oil > > ALA, found in flax seed is the precursor of omega-3 fats, can be converted to long-chain omega-3 fats and can therefore be > substituted for fish oils. > > However, ALA is not equivalent in its biological effects to the long-chain omega-3 fats found in marine oils. EPA and DHA are more > rapidly incorporated into plasma and membrane lipids and produce more rapid effects than does ALA. > > Experimental studies suggest that intake of 3-4 grams of ALA per day is equivalent to 0.3 grams (300 mg) EPA per day. > > Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to > slow down the formation of long-chain omega-3 fats like EPA and DHA from ALA. > > One advantage of the consumption of ALA over omega-3 fats from fish is that the problem of insufficient vitamin E intake does not > exist with high intake of ALA from plant sources. > > Benefits of Omega-3 Fats > > Dietary intake of omega-3 fats from seafood was associated with reduced risk of primary cardiac arrest compared with no fish > intake; 5.5 g omega-3 fats per month or the equivalent of 1 fatty fish meal per week was associated with a 50% reduction in the > risk of primary cardiac arrest. > > A 5.0% increase in omega-3 fats was associated with a 70% reduction in the risk of primary cardiac arrest. > > An increase in EPA and DHA also leads to increases in membrane fluidity, the number of insulin receptors, and insulin action. > > Clinical interventions provide further support for the beneficial effects of omega-3 fats in the prevention and management of > cardiovascular disease, hyperinsulinemia, and possibly type 2 diabetes. > > Omega-3 fats affect coronary heart disease beneficially not by changing serum lipid concentrations, although EPA and DHA do > lower triglycerides, by reducing blood clotting in vessel walls (72, 76) and ventricular arrhythmias (8, 9, 75, 77). > > Am. J. Clinical Nutrition, September 1999; 70: 560 - 569 > > References > > DR. MERCOLA'S COMMENT: > > Omega three fats are essential to your health. You can certainly get them from cod liver oil or fish oil. > > Please remember that nearly all fish are contaminated with mercury and should ideally be avoided. You will want to identify a clean > source of fish oil. > > If you already have significant sun exposure then you should not take cod liver oil, as you will run the risk of overdosing on vitamin > D. > > You should then take fish oil capsules. The standard fish oil capsule is 180 mg of EPA and 120 mg of DHA. You should take > approximately one capsule for every ten pounds of body weight, preferably in two divided doses. > > So if you weigh 160 pounds you would take 8 capsules twice a day. If you have problems with belching them up, you will want to > consider taking them on an empty stomach. > > Probably the best value for fish oil capsules is the one we sell in our office, the Kirkland brand from Costco. They sell a 300 capsule > bottle for about $7.50. Because Costco has such a high turnover, the oil is very fresh. You can tell, by puncturing one of the > capsules and seeing if there is any " fishy " aftertaste. This is usually a sign of rancid fat and an indication of an inferior product. > > Cod liver oil has the benefit of providing you with vitamin D and A. A reasonable dose for cod liver oil is one teaspoon for every 30- > 40 pounds of body weight. If you use cod liver oil during your summer you will need to be careful of vitamin D toxicity and I suggest > you review the information on vitamin D testing. > > When you take fish oil supplements or cod liver oil in the doses I recommend please be sure and take an one vitamin E 400 unit > supplement per day as this will help serve to protect the fat from oxidation. This is less of an issue with the cod liver oil as the > vitamin D itself is a very potent anti-oxidant. > > You will also need extra amounts of the " fourth and unforgotten " oil soluble vitamin, vitamin K. If you are juicing plenty of green > vegetables and taking the cod liver oil or fish oil with the juice you should absorb the vitamin K in the vegetable juice. However, if > you have osteoporosis or osteopenia, you will want to consider adding an extra 1000 mcg (1 mg) of vitamin K per day. > > Generally our diet contains far too much omega 6 fats. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids > suggest that in early human history the ratio was about 1:1. Currently most Americans eat a dietary ratio that falls between 20:1 > and 50:1. The optimal ratio is most likely closer to the original ratio of 1:1. For most of us this means greatly reducing the omega- > 6 fatty acids we consume and increasing the amount of omega-3 fatty acids. > > Please recognize that we get ALL the omega-6 and omega-9 fat we need from food. We do NOT need to take any supplements for > these fats. Many of the omega fat supplements you see in health food stores will only serve to worsen your health, not improve it > as they contain omega 6 fats, which will worsen your omega-6 to omega-3 ratio. > > I strongly recommend avoiding sunflower, corn, soy, safflower, canola, or products that contain these oils. That is no hydrogenated > or partially hydrogenated fats, no margarine, no vegetable oil, no shortening. These oils are chock full of omega-6 fats and will > only worsen your omega 6:omega 3 ratio. > > Acceptable oils will be a high quality extra virgin olive oil, coconut oil, avocados, and organic butter, or better yet grass-fed organic > butter. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Dear Joanne, I appreciate that for omega-3 the best source is from cold water fish but for a vegan, the best choice of EFA is from flax by my research. I don't mind telling you that proposing to an already declared vegan that he injest 8 tablets a day of an animal mass slaughtered just for a specific oil is repulsive. No offense, but for me while health is important, my moral beliefs prerequisite them here. Very interesting article, I will enjoy looking into the facts deeper. Thank you for sharing it with us. Jef Re: flax seed > wonder if you want to reconsider Flax seed > > Flax is Not the Best Omega-3 Fat > > By Dr. Artemis P. Simopoulos > > Over the past 20 years many studies and clinical investigations have been carried out on the metabolism of polyunsaturated fats in > general and on omega-3 fats in particular. > > Today we know that omega-3 fats are essential for normal growth and development and may play an important role in the > prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune > disorders, and cancer (1-7). > > Research has been done in animal models, tissue cultures, and human beings. The original observational studies have given way to > controlled clinical trials. Great progress has taken place in our knowledge of the physiologic and molecular mechanisms of the > various fats in health and disease. Specifically, their beneficial effects have been shown in the prevention and management of: > > * Coronary heart disease (8, 9), > * Hypertension (10-12) > * Type 2 diabetes (13, 14) > * Renal disease (15, 16) > * Rheumatoid arthritis (17) > * Ulcerative colitis (18) > * Crohn disease (19) > * Chronic obstructive pulmonary disease (20) > > However, this review focuses on the evolutionary aspects of diet, the biological effects of omega-6 and omega-3 fats, and the > effects of dietary -linolenic acid (ALA) compared with long-chain omega-3 derivatives on coronary heart disease and diabetes. > > Essential Fats Such As Omega-6 And Omega-3 Have Been Part Of Our Diet Since The Beginning Of Human Life > > Before the agricultural revolution 10,000 years ago humans consumed about equal amounts of both. Over the past 150 years this > balance has been upset. Current estimates in Western cultures suggest a ratio of omega-6 to omega-3 fats of 10-20:1 instead of > 1-4:1. > > On the basis of estimates from studies in Paleolithic nutrition and modern-day hunter-gatherer populations, it appears that human > beings evolved consuming a diet that was much lower in saturated fats than is today's diet (21). > > Furthermore, the diet contained small and roughly equal amounts of omega-6 and omega-3 PUFAs (ratio of 1-2:1) and much lower > amounts of trans fats than does today's diet (21, 22). The current Western diet is very high in omega-6 fats (the ratio of omega-6 > to omega-3 fats is 20-30:1) because of the indiscriminate recommendation to substitute omega-6 fats for saturated fats to lower > serum cholesterol concentrations (23). > > Intake of omega-3 fats is much lower today because of the decrease in fish consumption and the industrial production of animal > feeds rich in grains containing omega-3 fats, leading to production of meat rich in omega-6 and poor in omega-3 fats (24). The > same is true for cultured fish (25) and eggs (26). > > Even cultivated vegetables contain fewer omega-3 fats than do plants in the wild (27, 28). In summary, modern agriculture, with its > emphasis on production, has decreased the omega-3 fat content in many foods: green leafy vegetables, animal meats, eggs, and > even fish. > > Biological Effects of Omega-6 and Omega-3 Fats > > Linoleic acid and alpha linolenic acid ALA and their long-chain derivatives are important components of animal and plant cell > membranes. When you eat fish or fish oil, the EPA and DHA partially replace the omega-6 fats especially arachidonic acid in cell > membranes. > > As a result eating EPA and DHA from fish or fish oil leads to: > > 1) Decreased concentrations of thromboxane A2, a potent platelet aggregator and vasoconstrictor; > > 2) Decreased formation of leukotriene B4, an inducer of inflammation and a powerful inducer of leukocyte chemotaxis and > adherence; > > 3) Increased concentrations of thromboxane A3, a weak platelet aggregator and vasoconstrictor; > > 4) Increased concentrations of prostacyclin PGI3, leading to an overall increase in total prostacyclin by increasing PGI3 without > decreasing PGI2 (both PGI2 and PGI3 are active vasodilators and inhibitors of platelet aggregation); and > > 6) Increased concentrations of leukotriene B5, a weak inducer of inflammation and chemotactic agent (29, 30). > > Because of the increased amounts of omega-6 fats in the Western diet, the eicosanoid metabolic products from arachadonic acid, > specifically prostaglandins, thromboxanes, leukotrienes, hydroxy fats, and lipoxins, are formed in larger quantities than those > formed from omega-3 fats, specifically EPA. > > A diet rich in omega-6 fats shifts the physiologic state to one that is prothrombotic and proaggregatory, with increases in blood > viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. > > The higher the ratio of omega-6 to omega-3 fats the higher is the death rate from cardiovascular disease (33). As the ratio of > omega-6 to omega-3 increases, the prevalence of type 2 diabetes also increases (13). > > Effects of Dietary Flax Compared With Fish Oil > > ALA, found in flax seed is the precursor of omega-3 fats, can be converted to long-chain omega-3 fats and can therefore be > substituted for fish oils. > > However, ALA is not equivalent in its biological effects to the long-chain omega-3 fats found in marine oils. EPA and DHA are more > rapidly incorporated into plasma and membrane lipids and produce more rapid effects than does ALA. > > Experimental studies suggest that intake of 3-4 grams of ALA per day is equivalent to 0.3 grams (300 mg) EPA per day. > > Relatively large reserves of LA in body fat, as are found in vegans or in the diet of omnivores in Western societies, would tend to > slow down the formation of long-chain omega-3 fats like EPA and DHA from ALA. > > One advantage of the consumption of ALA over omega-3 fats from fish is that the problem of insufficient vitamin E intake does not > exist with high intake of ALA from plant sources. > > Benefits of Omega-3 Fats > > Dietary intake of omega-3 fats from seafood was associated with reduced risk of primary cardiac arrest compared with no fish > intake; 5.5 g omega-3 fats per month or the equivalent of 1 fatty fish meal per week was associated with a 50% reduction in the > risk of primary cardiac arrest. > > A 5.0% increase in omega-3 fats was associated with a 70% reduction in the risk of primary cardiac arrest. > > An increase in EPA and DHA also leads to increases in membrane fluidity, the number of insulin receptors, and insulin action. > > Clinical interventions provide further support for the beneficial effects of omega-3 fats in the prevention and management of > cardiovascular disease, hyperinsulinemia, and possibly type 2 diabetes. > > Omega-3 fats affect coronary heart disease beneficially not by changing serum lipid concentrations, although EPA and DHA do > lower triglycerides, by reducing blood clotting in vessel walls (72, 76) and ventricular arrhythmias (8, 9, 75, 77). > > Am. J. Clinical Nutrition, September 1999; 70: 560 - 569 > > References > > DR. MERCOLA'S COMMENT: > > Omega three fats are essential to your health. You can certainly get them from cod liver oil or fish oil. > > Please remember that nearly all fish are contaminated with mercury and should ideally be avoided. You will want to identify a clean > source of fish oil. > > If you already have significant sun exposure then you should not take cod liver oil, as you will run the risk of overdosing on vitamin > D. > > You should then take fish oil capsules. The standard fish oil capsule is 180 mg of EPA and 120 mg of DHA. You should take > approximately one capsule for every ten pounds of body weight, preferably in two divided doses. > > So if you weigh 160 pounds you would take 8 capsules twice a day. If you have problems with belching them up, you will want to > consider taking them on an empty stomach. > > Probably the best value for fish oil capsules is the one we sell in our office, the Kirkland brand from Costco. They sell a 300 capsule > bottle for about $7.50. Because Costco has such a high turnover, the oil is very fresh. You can tell, by puncturing one of the > capsules and seeing if there is any " fishy " aftertaste. This is usually a sign of rancid fat and an indication of an inferior product. > > Cod liver oil has the benefit of providing you with vitamin D and A. A reasonable dose for cod liver oil is one teaspoon for every 30- > 40 pounds of body weight. If you use cod liver oil during your summer you will need to be careful of vitamin D toxicity and I suggest > you review the information on vitamin D testing. > > When you take fish oil supplements or cod liver oil in the doses I recommend please be sure and take an one vitamin E 400 unit > supplement per day as this will help serve to protect the fat from oxidation. This is less of an issue with the cod liver oil as the > vitamin D itself is a very potent anti-oxidant. > > You will also need extra amounts of the " fourth and unforgotten " oil soluble vitamin, vitamin K. If you are juicing plenty of green > vegetables and taking the cod liver oil or fish oil with the juice you should absorb the vitamin K in the vegetable juice. However, if > you have osteoporosis or osteopenia, you will want to consider adding an extra 1000 mcg (1 mg) of vitamin K per day. > > Generally our diet contains far too much omega 6 fats. Experts looking at the dietary ratio of omega-6 to omega-3 fatty acids > suggest that in early human history the ratio was about 1:1. Currently most Americans eat a dietary ratio that falls between 20:1 > and 50:1. The optimal ratio is most likely closer to the original ratio of 1:1. For most of us this means greatly reducing the omega- > 6 fatty acids we consume and increasing the amount of omega-3 fatty acids. > > Please recognize that we get ALL the omega-6 and omega-9 fat we need from food. We do NOT need to take any supplements for > these fats. Many of the omega fat supplements you see in health food stores will only serve to worsen your health, not improve it > as they contain omega 6 fats, which will worsen your omega-6 to omega-3 ratio. > > I strongly recommend avoiding sunflower, corn, soy, safflower, canola, or products that contain these oils. That is no hydrogenated > or partially hydrogenated fats, no margarine, no vegetable oil, no shortening. These oils are chock full of omega-6 fats and will > only worsen your omega 6:omega 3 ratio. > > Acceptable oils will be a high quality extra virgin olive oil, coconut oil, avocados, and organic butter, or better yet grass-fed organic > butter. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Thank you Jef! The question you pose is the heart of the sprouting matter. is there any special advantage to be had by sprouting flax as opposed to eating ground flax meal or using the oil? The only alternative to cold water fish oils would be eating vegans who consume flax meal; I'm opposed to both on moral grounds(but I wonder how vegans would taste?) TeeJay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Thank you Jef! The question you pose is the heart of the sprouting matter. is there any special advantage to be had by sprouting flax as opposed to eating ground flax meal or using the oil? The only alternative to cold water fish oils would be eating vegans who consume flax meal; I'm opposed to both on moral grounds(but I wonder how vegans would taste?) TeeJay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Hi Jef! I did not mean to antagonize anyone by that article. It was just talking about the fact that flax seed was not the best choice for omega 3. It would not have been proper to cut the article up to suit the purpose, since I did not write it. The author is a meat eater, believing that grass fed beef is better. i am not advocating that you eat beef --just had to include the whole article or nothing. I do raise dogs and we find-most of us- that when we added flax seed oil to their diets- human grade flax seed oil- they all got the 'itchies'. Most of us went to Salmon oil instead with good results. Because of the experience of my yorkies, I do not use flax seed oil. Sorry if I offended anyone. That was not my intention. Joanne On Thu, 4 Apr 2002 16:26:25 -0600, billyjef wrote: >Dear Joanne, > >I appreciate that for omega-3 the best source is from cold water fish but >for a vegan, the best choice of EFA is from flax by my research. I don't >mind telling you that proposing to an already declared vegan that he injest >8 tablets a day of an animal mass slaughtered just for a specific oil is >repulsive. No offense, but for me while health is important, my moral >beliefs prerequisite them here. > >Very interesting article, I will enjoy looking into the facts deeper. Thank >you for sharing it with us. > >Jef > Re: flax seed > > >> wonder if you want to reconsider Flax seed >> >> Flax is Not the Best Omega-3 Fat >> >> By Dr. Artemis P. Simopoulos >> >> Over the past 20 years many studies and clinical investigations have been >carried out on the metabolism of polyunsaturated fats in >> general and on omega-3 fats in particular. >> >> Today we know that omega-3 fats are essential for normal growth and >development and may play an important role in the >> prevention and treatment of coronary artery disease, hypertension, >diabetes, arthritis, other inflammatory and autoimmune >> disorders, and cancer (1-7). >> >> Research has been done in animal models, tissue cultures, and human >beings. The original observational studies have given way to >> controlled clinical trials. Great progress has taken place in our >knowledge of the physiologic and molecular mechanisms of the >> various fats in health and disease. Specifically, their beneficial effects >have been shown in the prevention and management of: >> >> * Coronary heart disease (8, 9), >> * Hypertension (10-12) >> * Type 2 diabetes (13, 14) >> * Renal disease (15, 16) >> * Rheumatoid arthritis (17) >> * Ulcerative colitis (18) >> * Crohn disease (19) >> * Chronic obstructive pulmonary disease (20) >> >> However, this review focuses on the evolutionary aspects of diet, the >biological effects of omega-6 and omega-3 fats, and the >> effects of dietary -linolenic acid (ALA) compared with long-chain omega-3 >derivatives on coronary heart disease and diabetes. >> >> Essential Fats Such As Omega-6 And Omega-3 Have Been Part Of Our Diet >Since The Beginning Of Human Life >> >> Before the agricultural revolution 10,000 years ago humans consumed about >equal amounts of both. Over the past 150 years this >> balance has been upset. Current estimates in Western cultures suggest a >ratio of omega-6 to omega-3 fats of 10-20:1 instead of >> 1-4:1. >> >> On the basis of estimates from studies in Paleolithic nutrition and >modern-day hunter-gatherer populations, it appears that human >> beings evolved consuming a diet that was much lower in saturated fats than >is today's diet (21). >> >> Furthermore, the diet contained small and roughly equal amounts of omega-6 >and omega-3 PUFAs (ratio of 1-2:1) and much lower >> amounts of trans fats than does today's diet (21, 22). The current Western >diet is very high in omega-6 fats (the ratio of omega-6 >> to omega-3 fats is 20-30:1) because of the indiscriminate recommendation >to substitute omega-6 fats for saturated fats to lower >> serum cholesterol concentrations (23). >> >> Intake of omega-3 fats is much lower today because of the decrease in fish >consumption and the industrial production of animal >> feeds rich in grains containing omega-3 fats, leading to production of >meat rich in omega-6 and poor in omega-3 fats (24). The >> same is true for cultured fish (25) and eggs (26). >> >> Even cultivated vegetables contain fewer omega-3 fats than do plants in >the wild (27, 28). In summary, modern agriculture, with its >> emphasis on production, has decreased the omega-3 fat content in many >foods: green leafy vegetables, animal meats, eggs, and >> even fish. >> >> Biological Effects of Omega-6 and Omega-3 Fats >> >> Linoleic acid and alpha linolenic acid ALA and their long-chain >derivatives are important components of animal and plant cell >> membranes. When you eat fish or fish oil, the EPA and DHA partially >replace the omega-6 fats especially arachidonic acid in cell >> membranes. >> >> As a result eating EPA and DHA from fish or fish oil leads to: >> >> 1) Decreased concentrations of thromboxane A2, a potent platelet >aggregator and vasoconstrictor; >> >> 2) Decreased formation of leukotriene B4, an inducer of inflammation and a >powerful inducer of leukocyte chemotaxis and >> adherence; >> >> 3) Increased concentrations of thromboxane A3, a weak platelet aggregator >and vasoconstrictor; >> >> 4) Increased concentrations of prostacyclin PGI3, leading to an overall >increase in total prostacyclin by increasing PGI3 without >> decreasing PGI2 (both PGI2 and PGI3 are active vasodilators and inhibitors >of platelet aggregation); and >> >> 6) Increased concentrations of leukotriene B5, a weak inducer of >inflammation and chemotactic agent (29, 30). >> >> Because of the increased amounts of omega-6 fats in the Western diet, the >eicosanoid metabolic products from arachadonic acid, >> specifically prostaglandins, thromboxanes, leukotrienes, hydroxy fats, and >lipoxins, are formed in larger quantities than those >> formed from omega-3 fats, specifically EPA. >> >> A diet rich in omega-6 fats shifts the physiologic state to one that is >prothrombotic and proaggregatory, with increases in blood >> viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. >> >> The higher the ratio of omega-6 to omega-3 fats the higher is the death >rate from cardiovascular disease (33). As the ratio of >> omega-6 to omega-3 increases, the prevalence of type 2 diabetes also >increases (13). >> >> Effects of Dietary Flax Compared With Fish Oil >> >> ALA, found in flax seed is the precursor of omega-3 fats, can be converted >to long-chain omega-3 fats and can therefore be >> substituted for fish oils. >> >> However, ALA is not equivalent in its biological effects to the long-chain >omega-3 fats found in marine oils. EPA and DHA are more >> rapidly incorporated into plasma and membrane lipids and produce more >rapid effects than does ALA. >> >> Experimental studies suggest that intake of 3-4 grams of ALA per day is >equivalent to 0.3 grams (300 mg) EPA per day. >> >> Relatively large reserves of LA in body fat, as are found in vegans or in >the diet of omnivores in Western societies, would tend to >> slow down the formation of long-chain omega-3 fats like EPA and DHA from >ALA. >> >> One advantage of the consumption of ALA over omega-3 fats from fish is >that the problem of insufficient vitamin E intake does not >> exist with high intake of ALA from plant sources. >> >> Benefits of Omega-3 Fats >> >> Dietary intake of omega-3 fats from seafood was associated with reduced >risk of primary cardiac arrest compared with no fish >> intake; 5.5 g omega-3 fats per month or the equivalent of 1 fatty fish >meal per week was associated with a 50% reduction in the >> risk of primary cardiac arrest. >> >> A 5.0% increase in omega-3 fats was associated with a 70% reduction in the >risk of primary cardiac arrest. >> >> An increase in EPA and DHA also leads to increases in membrane fluidity, >the number of insulin receptors, and insulin action. >> >> Clinical interventions provide further support for the beneficial effects >of omega-3 fats in the prevention and management of >> cardiovascular disease, hyperinsulinemia, and possibly type 2 diabetes. >> >> Omega-3 fats affect coronary heart disease beneficially not by changing >serum lipid concentrations, although EPA and DHA do >> lower triglycerides, by reducing blood clotting in vessel walls (72, 76) >and ventricular arrhythmias (8, 9, 75, 77). >> >> Am. J. Clinical Nutrition, September 1999; 70: 560 - 569 >> >> References >> >> DR. MERCOLA'S COMMENT: >> >> Omega three fats are essential to your health. You can certainly get them >from cod liver oil or fish oil. >> >> Please remember that nearly all fish are contaminated with mercury and >should ideally be avoided. You will want to identify a clean >> source of fish oil. >> >> If you already have significant sun exposure then you should not take cod >liver oil, as you will run the risk of overdosing on vitamin >> D. >> >> You should then take fish oil capsules. The standard fish oil capsule is >180 mg of EPA and 120 mg of DHA. You should take >> approximately one capsule for every ten pounds of body weight, preferably >in two divided doses. >> >> So if you weigh 160 pounds you would take 8 capsules twice a day. If you >have problems with belching them up, you will want to >> consider taking them on an empty stomach. >> >> Probably the best value for fish oil capsules is the one we sell in our >office, the Kirkland brand from Costco. They sell a 300 capsule >> bottle for about $7.50. Because Costco has such a high turnover, the oil >is very fresh. You can tell, by puncturing one of the >> capsules and seeing if there is any " fishy " aftertaste. This is usually a >sign of rancid fat and an indication of an inferior product. >> >> Cod liver oil has the benefit of providing you with vitamin D and A. A >reasonable dose for cod liver oil is one teaspoon for every 30- >> 40 pounds of body weight. If you use cod liver oil during your summer you >will need to be careful of vitamin D toxicity and I suggest >> you review the information on vitamin D testing. >> >> When you take fish oil supplements or cod liver oil in the doses I >recommend please be sure and take an one vitamin E 400 unit >> supplement per day as this will help serve to protect the fat from >oxidation. This is less of an issue with the cod liver oil as the >> vitamin D itself is a very potent anti-oxidant. >> >> You will also need extra amounts of the " fourth and unforgotten " oil >soluble vitamin, vitamin K. If you are juicing plenty of green >> vegetables and taking the cod liver oil or fish oil with the juice you >should absorb the vitamin K in the vegetable juice. However, if >> you have osteoporosis or osteopenia, you will want to consider adding an >extra 1000 mcg (1 mg) of vitamin K per day. >> >> Generally our diet contains far too much omega 6 fats. Experts looking at >the dietary ratio of omega-6 to omega-3 fatty acids >> suggest that in early human history the ratio was about 1:1. Currently >most Americans eat a dietary ratio that falls between 20:1 >> and 50:1. The optimal ratio is most likely closer to the original ratio of >1:1. For most of us this means greatly reducing the omega- >> 6 fatty acids we consume and increasing the amount of omega-3 fatty acids. >> >> Please recognize that we get ALL the omega-6 and omega-9 fat we need from >food. We do NOT need to take any supplements for >> these fats. Many of the omega fat supplements you see in health food >stores will only serve to worsen your health, not improve it >> as they contain omega 6 fats, which will worsen your omega-6 to omega-3 >ratio. >> >> I strongly recommend avoiding sunflower, corn, soy, safflower, canola, or >products that contain these oils. That is no hydrogenated >> or partially hydrogenated fats, no margarine, no vegetable oil, no >shortening. These oils are chock full of omega-6 fats and will >> only worsen your omega 6:omega 3 ratio. >> >> Acceptable oils will be a high quality extra virgin olive oil, coconut >oil, avocados, and organic butter, or better yet grass-fed organic >> butter. >> >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Hi Jef! I did not mean to antagonize anyone by that article. It was just talking about the fact that flax seed was not the best choice for omega 3. It would not have been proper to cut the article up to suit the purpose, since I did not write it. The author is a meat eater, believing that grass fed beef is better. i am not advocating that you eat beef --just had to include the whole article or nothing. I do raise dogs and we find-most of us- that when we added flax seed oil to their diets- human grade flax seed oil- they all got the 'itchies'. Most of us went to Salmon oil instead with good results. Because of the experience of my yorkies, I do not use flax seed oil. Sorry if I offended anyone. That was not my intention. Joanne On Thu, 4 Apr 2002 16:26:25 -0600, billyjef wrote: >Dear Joanne, > >I appreciate that for omega-3 the best source is from cold water fish but >for a vegan, the best choice of EFA is from flax by my research. I don't >mind telling you that proposing to an already declared vegan that he injest >8 tablets a day of an animal mass slaughtered just for a specific oil is >repulsive. No offense, but for me while health is important, my moral >beliefs prerequisite them here. > >Very interesting article, I will enjoy looking into the facts deeper. Thank >you for sharing it with us. > >Jef > Re: flax seed > > >> wonder if you want to reconsider Flax seed >> >> Flax is Not the Best Omega-3 Fat >> >> By Dr. Artemis P. Simopoulos >> >> Over the past 20 years many studies and clinical investigations have been >carried out on the metabolism of polyunsaturated fats in >> general and on omega-3 fats in particular. >> >> Today we know that omega-3 fats are essential for normal growth and >development and may play an important role in the >> prevention and treatment of coronary artery disease, hypertension, >diabetes, arthritis, other inflammatory and autoimmune >> disorders, and cancer (1-7). >> >> Research has been done in animal models, tissue cultures, and human >beings. The original observational studies have given way to >> controlled clinical trials. Great progress has taken place in our >knowledge of the physiologic and molecular mechanisms of the >> various fats in health and disease. Specifically, their beneficial effects >have been shown in the prevention and management of: >> >> * Coronary heart disease (8, 9), >> * Hypertension (10-12) >> * Type 2 diabetes (13, 14) >> * Renal disease (15, 16) >> * Rheumatoid arthritis (17) >> * Ulcerative colitis (18) >> * Crohn disease (19) >> * Chronic obstructive pulmonary disease (20) >> >> However, this review focuses on the evolutionary aspects of diet, the >biological effects of omega-6 and omega-3 fats, and the >> effects of dietary -linolenic acid (ALA) compared with long-chain omega-3 >derivatives on coronary heart disease and diabetes. >> >> Essential Fats Such As Omega-6 And Omega-3 Have Been Part Of Our Diet >Since The Beginning Of Human Life >> >> Before the agricultural revolution 10,000 years ago humans consumed about >equal amounts of both. Over the past 150 years this >> balance has been upset. Current estimates in Western cultures suggest a >ratio of omega-6 to omega-3 fats of 10-20:1 instead of >> 1-4:1. >> >> On the basis of estimates from studies in Paleolithic nutrition and >modern-day hunter-gatherer populations, it appears that human >> beings evolved consuming a diet that was much lower in saturated fats than >is today's diet (21). >> >> Furthermore, the diet contained small and roughly equal amounts of omega-6 >and omega-3 PUFAs (ratio of 1-2:1) and much lower >> amounts of trans fats than does today's diet (21, 22). The current Western >diet is very high in omega-6 fats (the ratio of omega-6 >> to omega-3 fats is 20-30:1) because of the indiscriminate recommendation >to substitute omega-6 fats for saturated fats to lower >> serum cholesterol concentrations (23). >> >> Intake of omega-3 fats is much lower today because of the decrease in fish >consumption and the industrial production of animal >> feeds rich in grains containing omega-3 fats, leading to production of >meat rich in omega-6 and poor in omega-3 fats (24). The >> same is true for cultured fish (25) and eggs (26). >> >> Even cultivated vegetables contain fewer omega-3 fats than do plants in >the wild (27, 28). In summary, modern agriculture, with its >> emphasis on production, has decreased the omega-3 fat content in many >foods: green leafy vegetables, animal meats, eggs, and >> even fish. >> >> Biological Effects of Omega-6 and Omega-3 Fats >> >> Linoleic acid and alpha linolenic acid ALA and their long-chain >derivatives are important components of animal and plant cell >> membranes. When you eat fish or fish oil, the EPA and DHA partially >replace the omega-6 fats especially arachidonic acid in cell >> membranes. >> >> As a result eating EPA and DHA from fish or fish oil leads to: >> >> 1) Decreased concentrations of thromboxane A2, a potent platelet >aggregator and vasoconstrictor; >> >> 2) Decreased formation of leukotriene B4, an inducer of inflammation and a >powerful inducer of leukocyte chemotaxis and >> adherence; >> >> 3) Increased concentrations of thromboxane A3, a weak platelet aggregator >and vasoconstrictor; >> >> 4) Increased concentrations of prostacyclin PGI3, leading to an overall >increase in total prostacyclin by increasing PGI3 without >> decreasing PGI2 (both PGI2 and PGI3 are active vasodilators and inhibitors >of platelet aggregation); and >> >> 6) Increased concentrations of leukotriene B5, a weak inducer of >inflammation and chemotactic agent (29, 30). >> >> Because of the increased amounts of omega-6 fats in the Western diet, the >eicosanoid metabolic products from arachadonic acid, >> specifically prostaglandins, thromboxanes, leukotrienes, hydroxy fats, and >lipoxins, are formed in larger quantities than those >> formed from omega-3 fats, specifically EPA. >> >> A diet rich in omega-6 fats shifts the physiologic state to one that is >prothrombotic and proaggregatory, with increases in blood >> viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. >> >> The higher the ratio of omega-6 to omega-3 fats the higher is the death >rate from cardiovascular disease (33). As the ratio of >> omega-6 to omega-3 increases, the prevalence of type 2 diabetes also >increases (13). >> >> Effects of Dietary Flax Compared With Fish Oil >> >> ALA, found in flax seed is the precursor of omega-3 fats, can be converted >to long-chain omega-3 fats and can therefore be >> substituted for fish oils. >> >> However, ALA is not equivalent in its biological effects to the long-chain >omega-3 fats found in marine oils. EPA and DHA are more >> rapidly incorporated into plasma and membrane lipids and produce more >rapid effects than does ALA. >> >> Experimental studies suggest that intake of 3-4 grams of ALA per day is >equivalent to 0.3 grams (300 mg) EPA per day. >> >> Relatively large reserves of LA in body fat, as are found in vegans or in >the diet of omnivores in Western societies, would tend to >> slow down the formation of long-chain omega-3 fats like EPA and DHA from >ALA. >> >> One advantage of the consumption of ALA over omega-3 fats from fish is >that the problem of insufficient vitamin E intake does not >> exist with high intake of ALA from plant sources. >> >> Benefits of Omega-3 Fats >> >> Dietary intake of omega-3 fats from seafood was associated with reduced >risk of primary cardiac arrest compared with no fish >> intake; 5.5 g omega-3 fats per month or the equivalent of 1 fatty fish >meal per week was associated with a 50% reduction in the >> risk of primary cardiac arrest. >> >> A 5.0% increase in omega-3 fats was associated with a 70% reduction in the >risk of primary cardiac arrest. >> >> An increase in EPA and DHA also leads to increases in membrane fluidity, >the number of insulin receptors, and insulin action. >> >> Clinical interventions provide further support for the beneficial effects >of omega-3 fats in the prevention and management of >> cardiovascular disease, hyperinsulinemia, and possibly type 2 diabetes. >> >> Omega-3 fats affect coronary heart disease beneficially not by changing >serum lipid concentrations, although EPA and DHA do >> lower triglycerides, by reducing blood clotting in vessel walls (72, 76) >and ventricular arrhythmias (8, 9, 75, 77). >> >> Am. J. Clinical Nutrition, September 1999; 70: 560 - 569 >> >> References >> >> DR. MERCOLA'S COMMENT: >> >> Omega three fats are essential to your health. You can certainly get them >from cod liver oil or fish oil. >> >> Please remember that nearly all fish are contaminated with mercury and >should ideally be avoided. You will want to identify a clean >> source of fish oil. >> >> If you already have significant sun exposure then you should not take cod >liver oil, as you will run the risk of overdosing on vitamin >> D. >> >> You should then take fish oil capsules. The standard fish oil capsule is >180 mg of EPA and 120 mg of DHA. You should take >> approximately one capsule for every ten pounds of body weight, preferably >in two divided doses. >> >> So if you weigh 160 pounds you would take 8 capsules twice a day. If you >have problems with belching them up, you will want to >> consider taking them on an empty stomach. >> >> Probably the best value for fish oil capsules is the one we sell in our >office, the Kirkland brand from Costco. They sell a 300 capsule >> bottle for about $7.50. Because Costco has such a high turnover, the oil >is very fresh. You can tell, by puncturing one of the >> capsules and seeing if there is any " fishy " aftertaste. This is usually a >sign of rancid fat and an indication of an inferior product. >> >> Cod liver oil has the benefit of providing you with vitamin D and A. A >reasonable dose for cod liver oil is one teaspoon for every 30- >> 40 pounds of body weight. If you use cod liver oil during your summer you >will need to be careful of vitamin D toxicity and I suggest >> you review the information on vitamin D testing. >> >> When you take fish oil supplements or cod liver oil in the doses I >recommend please be sure and take an one vitamin E 400 unit >> supplement per day as this will help serve to protect the fat from >oxidation. This is less of an issue with the cod liver oil as the >> vitamin D itself is a very potent anti-oxidant. >> >> You will also need extra amounts of the " fourth and unforgotten " oil >soluble vitamin, vitamin K. If you are juicing plenty of green >> vegetables and taking the cod liver oil or fish oil with the juice you >should absorb the vitamin K in the vegetable juice. However, if >> you have osteoporosis or osteopenia, you will want to consider adding an >extra 1000 mcg (1 mg) of vitamin K per day. >> >> Generally our diet contains far too much omega 6 fats. Experts looking at >the dietary ratio of omega-6 to omega-3 fatty acids >> suggest that in early human history the ratio was about 1:1. Currently >most Americans eat a dietary ratio that falls between 20:1 >> and 50:1. The optimal ratio is most likely closer to the original ratio of >1:1. For most of us this means greatly reducing the omega- >> 6 fatty acids we consume and increasing the amount of omega-3 fatty acids. >> >> Please recognize that we get ALL the omega-6 and omega-9 fat we need from >food. We do NOT need to take any supplements for >> these fats. Many of the omega fat supplements you see in health food >stores will only serve to worsen your health, not improve it >> as they contain omega 6 fats, which will worsen your omega-6 to omega-3 >ratio. >> >> I strongly recommend avoiding sunflower, corn, soy, safflower, canola, or >products that contain these oils. That is no hydrogenated >> or partially hydrogenated fats, no margarine, no vegetable oil, no >shortening. These oils are chock full of omega-6 fats and will >> only worsen your omega 6:omega 3 ratio. >> >> Acceptable oils will be a high quality extra virgin olive oil, coconut >oil, avocados, and organic butter, or better yet grass-fed organic >> butter. >> >> >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 LOL. In re: flax seed: I use this overnight mix for my breakfast most days. It calls to soak the flax seed along with the rest of the mix but I omit it and add it fresh ground in the morning. By the way, I also keep my flax in the freezer and fridge to maintain it's freshness and integrity. But I live in New Orleans where the warm weather is especially unfriendly to flax seed. I also use soy milk instead of water and add raisins (also soaked overnight), a banana and a couple of tablespoons of spirulina to the mix. I got the recipe from this website http://www.geocities.com/newlibertyvillage/earthstar and it has become a regular morning breakfast for me since. ----------- Morning Mix (living cereal) Instructions: Measure 3 or 4 level tablespoons of Morning Mix (buckwheat groats, oat groats, hulled sunflower seed, unhulled sesame seed and flaxseed) to a quart jar. Add water heated to a temperature of about 100 degrees. Warm water is needed to activate the digestive process in the seeds. Soak the mixture overnight. Next morning, drain most of the water (we use a yellow Sprout Ease lid), leaving about 2 inches in the bottom of the jar. (The flaxseed, when soaked, produces a clear, jelly-like substance that coats the damp mixture of seeds. This will be left in the remaining water in the jar.) Add the soaked, partially drained mixture to a blender and pour in about one or two cups of clean water. For a sweeter taste, add one banana or dates, figs, or raisins (soaked overnight) and a little raw honey and Celtic salt. (Celtic salt can be ordered from The Grain & Salt Society by calling 1-800-867-7258.) (or http://store./saltoflife/index.html , celtic salt is very expensive in my opinion but I did get some free samples when I ordered their catalog...Jef) Blend well into a smoothie. The Morning Mix drink makes a nutritious, living, stick-to-the-ribs breakfast and is an especially good live food meal for children. We usually drink this every morning, but it can also be used for any other meal of the day. Be sure to eat some raw leafy greens or sprouts along with it for better digestion, or if you find you have trouble digesting the grain hulls, strain the mixture before adding the fruit and sweetener. For a living cereal, use a smaller amount of heated water and blend into a creamy warm cereal and add a little organic butter and unrefined Celtic Sea Salt. ----------------- Re: flax seed > Thank you Jef! > > The question you pose is the heart of the sprouting matter. is there any > special advantage to be had by sprouting flax as opposed to eating ground > flax meal or using the oil? > > The only alternative to cold water fish oils would be eating vegans who > consume flax meal; I'm opposed to both on moral grounds(but I wonder how > vegans would taste?) > > TeeJay > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 LOL. In re: flax seed: I use this overnight mix for my breakfast most days. It calls to soak the flax seed along with the rest of the mix but I omit it and add it fresh ground in the morning. By the way, I also keep my flax in the freezer and fridge to maintain it's freshness and integrity. But I live in New Orleans where the warm weather is especially unfriendly to flax seed. I also use soy milk instead of water and add raisins (also soaked overnight), a banana and a couple of tablespoons of spirulina to the mix. I got the recipe from this website http://www.geocities.com/newlibertyvillage/earthstar and it has become a regular morning breakfast for me since. ----------- Morning Mix (living cereal) Instructions: Measure 3 or 4 level tablespoons of Morning Mix (buckwheat groats, oat groats, hulled sunflower seed, unhulled sesame seed and flaxseed) to a quart jar. Add water heated to a temperature of about 100 degrees. Warm water is needed to activate the digestive process in the seeds. Soak the mixture overnight. Next morning, drain most of the water (we use a yellow Sprout Ease lid), leaving about 2 inches in the bottom of the jar. (The flaxseed, when soaked, produces a clear, jelly-like substance that coats the damp mixture of seeds. This will be left in the remaining water in the jar.) Add the soaked, partially drained mixture to a blender and pour in about one or two cups of clean water. For a sweeter taste, add one banana or dates, figs, or raisins (soaked overnight) and a little raw honey and Celtic salt. (Celtic salt can be ordered from The Grain & Salt Society by calling 1-800-867-7258.) (or http://store./saltoflife/index.html , celtic salt is very expensive in my opinion but I did get some free samples when I ordered their catalog...Jef) Blend well into a smoothie. The Morning Mix drink makes a nutritious, living, stick-to-the-ribs breakfast and is an especially good live food meal for children. We usually drink this every morning, but it can also be used for any other meal of the day. Be sure to eat some raw leafy greens or sprouts along with it for better digestion, or if you find you have trouble digesting the grain hulls, strain the mixture before adding the fruit and sweetener. For a living cereal, use a smaller amount of heated water and blend into a creamy warm cereal and add a little organic butter and unrefined Celtic Sea Salt. ----------------- Re: flax seed > Thank you Jef! > > The question you pose is the heart of the sprouting matter. is there any > special advantage to be had by sprouting flax as opposed to eating ground > flax meal or using the oil? > > The only alternative to cold water fish oils would be eating vegans who > consume flax meal; I'm opposed to both on moral grounds(but I wonder how > vegans would taste?) > > TeeJay > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Hi Joanne, As TeeJay mentioned, and we all thus far agree, that for the omega3 nothing beats cold water fish. For those like myself, tho, that just isn't an option. Thus the best solution is flax seed for my sort from the research I have thus read. Honestly I wasn't that offended but more amused that is seemed you were proposing that I should consider taking a product made from the mass harvesting, slaughtering and processing of living animals, as opposed to a vegan alternative, because it is a better source of a specific fat, if you see what I mean. I hope I didn't come off too harsh :-) Peace and Love, Jef Re: flax seed > Hi Jef! I did not mean to antagonize anyone by that article. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Hi Joanne, As TeeJay mentioned, and we all thus far agree, that for the omega3 nothing beats cold water fish. For those like myself, tho, that just isn't an option. Thus the best solution is flax seed for my sort from the research I have thus read. Honestly I wasn't that offended but more amused that is seemed you were proposing that I should consider taking a product made from the mass harvesting, slaughtering and processing of living animals, as opposed to a vegan alternative, because it is a better source of a specific fat, if you see what I mean. I hope I didn't come off too harsh :-) Peace and Love, Jef Re: flax seed > Hi Jef! I did not mean to antagonize anyone by that article. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Jef, thank you for saying it so well.C " I don't mind telling you that proposing to an already declared vegan that he injest 8 tablets a day of an animal mass slaughtered just for a specific oil is repulsive. " Quote Link to comment Share on other sites More sharing options...
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