RASHIDA KARMALI, M.D., 1987

 

Additional sources of omega-3 need to be determined, Omega-3 food analyses for additional foods,such as wheat germ oil, needs to be determined.

Working Summary: Flaxseed oil (also called flax oil) is extremely important and should, if possible, be added to everyone’s diet.

Dr. Karmali in New York has been a leader in research into the relationship between the essential fatty acids and cancer. The story of omega-3 is a fascinating one; here it is:

There are three types of fats: saturated, monounsaturated,and polyunsaturated. Two of the polyunsaturated fats are essential nutrients which the body must have from outside sources,because it cannot make them itself. These two are omega-3 (alpha-linolenic acid) and omega-6 (linoleic acid).

Karmali discovered that the ideal ratio is 1 to 1; that is, for optimum health and cancer-protection,the body needs an equal amount of omega-3 and omega-6.This is extremely important information, in light of the fact that the standard American diet contains a 1 to 20 ratio of omega-3 to omega-6.Most foods contain far more omega-6 than omega-3. To make matters worse, food processors purposely try to rid food of omega-3! This is due to the fact that omega-3 is highly unstable and quickly becomes rancid; whereas omega-6 and arachidonic acid (a member of the omega-6 family)are quite stable.

But, of them, only omega-3 protects against cancer and fights it when it arrives.

In his book, The Omega-3 Phenomenon, Dr.Donald Rudin says that in the last one hundred years, there has been an 80% decrease in the amount of omega-3 in our diets.

Prostaglandin production by the body is dependent on obtaining these two omegas. Lacking a proper balance, platelet stickiness occurs in the blood, causing blood clots and heart attacks.Arachidonic acid, a member of the omega-6 family, can promote tumor formation, cell proliferation,metastasis, and suppression of the immune surveillance system. Karmali has shown that inhibiting arachidonic acid etabolism can decrease cancers of the colon, esophagus, skin,and breast.

Obtaining omega-3 in your diet inhibits arachidonic acid, provides the needed nutritional help, and offsets the disadvantages of an overbalance of omega-6.

Do you want to solve the lack of omega-3 lack in your life? This chart will tell you how to do so:

OMEGA-3                                  OMEGA-6

Almond                    0                                                   26

Avocado                   0                                                    10

Corn                          0                                                   60

Olive                          0                                                    8

Peanut                       0                                                   30

Safflower                   0                                                   79

Sesame                       0                                                   41

Soy                              8                                                   50

Sunflower                  0                                                    69

Flaxseed                58-60                                             18-20

EPA and DHA are two factors in omega-3, but become rancid more quickly than the omega-3 in flaxseed. EPA and DHA are found in fish oils.

Udo Erasmus, author of Fats and Oils, declares that the only safe form of omega-3 is flaxseed.Erasmus says it is impossible to produce safe (non-rancid) nutritional supplements of EPA and DHA. Flaxseed oil, which is less saturated than EPA and DHA, is all we have available to us—yet it is excellent.

Heat, light, and oxygen will all rapidly cause flaxseed oil to become rancid. Here is how to use it: Purchase it only in black, opaque plastic bottles, and only from a health-food store which keeps it refrigerated. Take it home and keep it home; and pour some into a smaller, clean jar (such as a pint Kerr jar), and place that in the refrigerator. Put the larger container in the freezer.

Never use it in cooking or baking. When you are ready to use it at mealtime, take the small jar from the refrigerator and pour a little on your food or, better, into a spoon and put it into your mouth along with some food. Then return the jar to the refrigerator. Flaxseed oil is somewhat thick, but has a remarkably nutty, nice flavor.

Taking basic antioxidants with that meal (vitamin C, vitamin E, beta-carotene, and selenium)will help protect the body against internal lipid peroxidation.

There are no side effects, other than possible rancidity effects, which are slight. Here is dosage information:For normal maintenance, take 1 or 2 tablespoons of flaxseed oil each day at mealtime.For cancer therapy, take 1 tablespoon of flaxseed oil, twice daily at mealtime. For an outpatient maintenance dose, 1 tablespoon daily at the main meal may be sufficient.

 

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