Guest guest Posted December 17, 2005 Report Share Posted December 17, 2005 I eat a tablespoon of flaxseed oil, a tablespoon of cod liver oil, 2-3 ounces of coconut oil, and an ounce of butter every day. I am 6 feet tall, 60 years old. 5 years ago, I weighed 270 pounds. Initially I lost a lot of weight when I cut out most all carbs and started using coconut oil. Then the weight loss tapered off. I have been at 180-190 for the past year. Calories don't matter nearly as much as the kinds of foods one eats. Alobar On 12/16/05, Bob and <flowerpowerpetalpusher@...> wrote: > Bruce Fife is admandant in his stand against flaxseed oil. However, > Dr. Joanna Budwig advocated Flaxseed combined with a sulferized > protein like milk to fight cancer. The idea has been talked about as > the the Omega 6 to Omega 3 ratio in diets. Enig advocates a 3-4 > to 1 ratio and says the Pleo diet was closer to 1 to 1 Omega 6's to > Omega 3's. > So I have been trying to duplicate this along with incorparating it > with the MCT's of Coconut oil but don't really know how to do that > without getting too many calories.8-10 ounces of Coconut milk amounts > to about 960 calories. I don't care to gain a lot of weight. > My question to Bruce Fife would be why could a person not use Flax oil > in combination with whole milk and coconut oil to achieve a 4 to 1 or > a 1 to 1 ration and how could that be accomplished like how many table > spoons etc. I realize the theraputic doses for VCO is 3.5 Tablespoons > full. But at 115-130 lbs. even Enig indicates that it depends on > a persons size. This is even stated in her interviews. The Key for > Dr. Joanna Budwig and her Cancer diet combining Flax oil WITH a > sulferized protein like milk or cottage cheese is the combination > works synegistically together to produce a result that does not damage > but helps people who are sick. How may a person create the 4:1 or 1:1 > ratio?? > Any thoughts on this would be appreciated. > > Bob > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2005 Report Share Posted December 17, 2005 According to Bruce, the problem with the flaxseed oil is that it is very unstable and almost inevitably oxidizes before you eat it. Even more so if you heat it first. The body is warm so this will worsen in the body. If you eat ground flax seeds, which is what I do (Spectrum grinds them cold and preserves the freshness in the package - then I keep them frozen until use), the antioxidants in the seed are a perfect fit for the oil, and neutralize any tendency to rancidity once in the body. The oil has discarded these naturally compatible antioxidants. I always felt lousy after eating flax oil, as I still do after eating any unsaturated oil. It took Bruce to explain to me why. Nina Fat ratio Question Bruce Fife is admandant in his stand against flaxseed oil. However, Dr. Joanna Budwig advocated Flaxseed combined with a sulferized protein like milk to fight cancer. The idea has been talked about as the the Omega 6 to Omega 3 ratio in diets. Enig advocates a 3-4 to 1 ratio and says the Pleo diet was closer to 1 to 1 Omega 6's to Omega 3's. So I have been trying to duplicate this along with incorparating it with the MCT's of Coconut oil but don't really know how to do that without getting too many calories.8-10 ounces of Coconut milk amounts to about 960 calories. I don't care to gain a lot of weight. My question to Bruce Fife would be why could a person not use Flax oil in combination with whole milk and coconut oil to achieve a 4 to 1 or a 1 to 1 ration and how could that be accomplished like how many table spoons etc. I realize the theraputic doses for VCO is 3.5 Tablespoons full. But at 115-130 lbs. even Enig indicates that it depends on a persons size. This is even stated in her interviews. The Key for Dr. Joanna Budwig and her Cancer diet combining Flax oil WITH a sulferized protein like milk or cottage cheese is the combination works synegistically together to produce a result that does not damage but helps people who are sick. How may a person create the 4:1 or 1:1 ratio?? Any thoughts on this would be appreciated. Bob If I can't get some answers> would someone forward this question to the Nutritionist Bruce Fife or Enig?? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2005 Report Share Posted December 17, 2005 I never cook with flaxseed oil, but I find it is fine taken cold. I buy a brand which is cold pressed and delivered to market refrigerated. The only time the oild warms is when I take it hone. I package it with meat & frozen foods for transport. Flaxseed oil never gives me any queasy feeling. When I use ground flaxseed (sometimes in salad dressing) I grind it myself because I do not trust ground seeds which sit around on the grocer's shelf. I have never seen ground seeds sold which are refrigerated here in New Orleans. Alobar On 12/17/05, Nina Moliver <ninalynn@...> wrote: > According to Bruce, the problem with the flaxseed oil is that it is very > unstable and almost inevitably oxidizes before you eat it. Even more so if > you heat it first. The body is warm so this will worsen in the body. If > you eat ground flax seeds, which is what I do (Spectrum grinds them cold and > preserves the freshness in the package - then I keep them frozen until use), > the antioxidants in the seed are a perfect fit for the oil, and neutralize > any tendency to rancidity once in the body. The oil has discarded these > naturally compatible antioxidants. > > I always felt lousy after eating flax oil, as I still do after eating any > unsaturated oil. It took Bruce to explain to me why. > > Nina > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2007 Report Share Posted October 4, 2007 How is the 60% fat calculated - by calories, volume or something else? Thanks, Pip Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Go to the file listed below, and you should find your answer there. Candida Diet & Shopping Lists & All About Foods > Calculate Ratios > > How is the 60% fat calculated - by calories, volume or something else? Quote Link to comment Share on other sites More sharing options...
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