Nescafé launches collagen coffee

20-Oct-2009

Related topics: Beauty from within, Products & Markets

The Switzerland-headquartered food giant Nestlé has launched a collagen containing instant coffee as part of its Nescafé body partner range.

For healthier, crispier and deliciously tasty roast potatoes this Christmas, use rapeseed oil (AND there’s no need to make a separate batch for vegetarians or vegans)

For the ultimate roastie - Extra Virgin Rapeseed Oil from Fussels Fine Foods

Make a FUSS Over Your roast potatoes and treat family and friends to the ultimate roast potatoes – with the award-winning Extra Virgin Rapeseed Oil from Somerset-based Fussels Fine Foods.

Sown, grown, pressed and bottled in Rode, North Somerset, this quality cold-pressed oil provides a genuine British alternative to olive oil, boasting better health benefits and cooking properties. Even those eating carefully can still indulge!

Why not try this simple recipe:

For the ultimate crisp and crunchy roast potatoes, heat a generous amount of rapeseed oil in a roasting tin and when really hot (around 220°C), add diced parboiled potatoes.   Return to the oven for around 45 minutes, turning the potatoes half way to ensure even crisping.

With generous servings of the essential fatty acids Omega 3 and 6, rapeseed oil contains lower levels of bad saturated fats than olive oil, but higher levels of good poly and monounsaturated fats, alongside vitamin E.

The oleic acid naturally found in the oil gives it a high smoke point of around 230°C, which makes it ideal for cooking at high temperatures.

Sown, grown, harvested, cold-pressed and in North Somerset, the rapeseed oil from Fussels Fine Foods is available from various UK stockists and online at www.fusselsfinefoods.co.uk.  It received a gold award under the ‘Sauce’ category at the 2007 Taste of the West Awards and provides a truly versatile culinary ingredient – also great for baking, frying, marinading or making dips and salad dressings.

For more information or to purchase online visit www.fusselsfinefoods.co.uk or call 01373 831286.

For further information or high res photos, please contact Jennie Wood at
Avalanche Media on 01373 300282 or info@avalanchemedia.org

When I started studying about healthy fats about six years ago, I realized that I was using very unhealthy fats.  I was buying butter (went through a very short phase on margarine because it’s so cheap, glad that didn’t last long), but I was using canola for cooking.  I read Dr. Mary Enig’s very in-depth book, Know Your Fats and my eyes were opened!  At the same time, my suspicions about butter were confirmed.  Yeah!  Butter really was better for you.  I learned how bad canola is and why.  I learned that of all the vegetable oils, peanut oil is the most stable.  It contains omega-6 fatty acids, whereas the other vegetable oils contain a combination of omega-6 and omega-3.  I know, I know, we hear a lot about omega-3 and how good they are for us.  BUT, omega-3 oils are damaged when heated.  All the vegetable oils in the general grocery store are very refined and have been heated to high temperatures.  Omega-6 oils are not damaged as bad with heat.

So, I switched to peanut oil for most of my cooking.  It has a high smoke point and thus makes nice crispy french fries and is great for stir fry, which is done at a high temperature.

But that was six years ago and I have since learned that while peanut oil is better than canola and soybean oil, it isn’t the best.  In fact, consuming too many omega-6 fatty acids is detrimental to our health, one example is inflammation.  We hear a lot about this lately, how inflammation is at the heart of a lot of diseases, click here for a great article on that topic.  Then I read this article in Prevention magazine that said omega-6 oils are responsible for a slower metabolism and fat storage.  I don’t know about you, but I don’t need a slower metabolism!  So I started looking for alternatives.

I have used tallow for our french fries quite a few times now and I’m happy with it.  Best of all, my picky family is happy with it.  :)  I decided to try making my homemade croutons with coconut oil instead of peanut oil and they turn out great.  Next up was hash browns.  These are the shredded potato variety, not those pre-formed patties–those are loaded with trans fat.  Last Sunday I tried using half coconut oil and half butter (because I needed them to brown, coconut oil alone doesn’t brown very well) and they, too, turned out great.

On Monday night I tried making fried rice with coconut oil.  I have always used peanut oil.  There were pros and cons.  On the positive side, I was happy that the oil didn’t smoke at all.  I drizzled the oil in the pan immediately before adding the eggs to scramble and the rice to fry.  If I had left it very long, it would have smoked (coconut oil has a lower smoke point than peanut oil).  Another positive was that this seemed to be a good fat for keeping the rice from sticking to the pan.  But we lose points in the taste category.  The coconut flavor was too predominate.  My family wasn’t thrilled.  My son hates coconut oil (but I do require he take a dose everyday for eczema, he just holds his nose).  My husband is a picky eater and didn’t care for the taste, although we did eat the entire batch of rice.  I am going to buy a refined coconut oil for this recipe, it won’t have a coconut flavor.  This will still be healthier than peanut oil, so I am happy.  :)

Remember, we all need to be taking our babysteps, don’t get stuck in a rut.  None of us has “arrived.”  Keep changing, keep learning, keep growing.

Vegetable oils like soy, corn, cottonseed and canola are polyunsaturated fats. These fats are very unstable (because they have several double bonds that are easily broken, making it easy for free radicals to attack), especially when heated so they go rancid quickly. Humans have only been consuming these oils for about 100 years whereas butter, lard, beef tallow, coconut and olive oils have been consumed for thousands of years.  It is interesting to note that we didn’t develop epidemic rates of heart disease, cancer, diabetes and obesity until we stared eating vegetable oils and decreasing our intake of animal fats.

Vegetable oils are generally high in omega 6 fats and low in omega 3 fats so if we eat a lot of them (which we do in America because everything is made with them) we get too much omega-6 and not enough omega-3 causing our fatty acid profile to become unbalanced.  Omega-6 and omega-3 fats compete with each other for absorption which means that a diet high in omega-6 fats will deplete the body of omega-3 fats.  This imbalance leads to inflammation, pain and disease.

The vegetable oils you buy at the store are most likely already rancid when you purchase them and products containing these oils are also already rancid.  We can’t tell they are rancid because deodorizers are used to disguise the rancid smell.  Heating these oils causes even more damage to these delicate oils which translates to more free radical production and inflammation in the body.

Another serious problem with vegetable oils is that, unless they are from an organic source, they are genetically modified.  Allergies have increased significantly since we have been eating genetically modified foods and these foods can also contribute to infertility and other problems.

The best fats to use are butter, coconut oil, olive oil, lard, beef tallow and palm oil, with small amounts of flax and sesame oil.  These fats promote health in the body and have nourished and strengthened humans for thousands of generations.

Annette Presley RD LD CPT, Chief Nutritionist for Liberation Wellness

Annette has been a registered dietitian for over 17 years and discovered several years ago that every thing she learned in school was wrong and the nutrition advice we dispense in this country actually causes heart disease, cancer, diabetes and obesity.  She is now dedicating her life to getting the truth out so people can live a truly healthy life.  She is founder of Find Your Weigh online at findyourweigh.com.

Are you aware of all of the benefits of Omega-3? There are
at least 16 of them, maybe more. Omega 3 is one of the most
beneficial oils for our body. In fact it is ESSENTIAL. That
is why they are called essential fatty acids.

Research shows that Greenland Eskimos and the Japanese enjoy
remarkable cardiovascular health. Scientists discovered that
these cultures consume foods rich in omega-3 fatty acids.

Omega-3 fatty acids are not made naturally by the body, so they
MUST be consumed through the diet. Most sources are available
in cold-water fish, including salmon, tuna, mackerel, and
halibut. They are also found in tofu, soybean, nuts, and
canola oils.

Sure, you can eat these foods every day and get some benefits,
but you know as well as I do, that you are not going to eat fish
EVERY day. And, if you are a vegetarian or vegan, you will not
be eating it at all. Of course, it is important to recognize
that some fish is safer to eat than others. If you are going to
eat salmon or tuna, make sure it is not FARMED fish. It should
identify on the packaging that it is wild fish from cold water
regions like Alaska or Iceland.

If you don’t like (or don’t eat) fish, or some of the other
sources of Omega-3,or you are concerned with the mercury level
in fish, Another way to get the additional Omega 3 is with
supplementation. Be sure that you find a product that uses a
pure source of Omega 3 fatty acids with NO detectible mercury.
An Omega-3 supplement with Vitamin E will be even more beneficial
as Vitamin E is an integral component of cell membranes. It helps
prevent free radical oxidation, shielding DNA from possible
mutagens. In addition, it helps maintain circulatory system
health.

Here are some of the reasons for making sure you are getting
enough Omega 3 in your diet.

Top 16 Benefits of taking Omega 3

• Anti-inflammatory – Helps reduce joint pain
• Lowers blood pressure
• Lowers bad cholesterol – Increases levels of good
cholesterol
• Lowers triglycerides
• Increases energy
• Supports circulatory system health
• Prevents blood clots (cause of heart attack and stroke)
• Improves memory
• Reduces plaque
• Boosts immune system
• Supports healthy skin
• Anti-Obesity
• Regulates pressure in the eye, joints, and blood vessels
• Supports cellular health – Transports oxygen from red
blood cells to the tissues
• Maintains healthy kidney function and fluid balance
• Regulates release of inflammatory substances from cells
that may trigger allergic conditions

Both Omega 6 and Omega 3 are essential, but the body requires
them in a ratio of 1:1. Currently in the United States the
ratio is around 10:1.

If the diet is deficient in either omega-6 or omega-3, long-term
degenerative illnesses will result. However, because the end
product (eg prostaglandin, leukotriene) of EFA metabolism differ
slightly but significantly from Omega-6 to Omega-3, they must be
present in BALANCE for optimum health.

For a safe and effective source of Omega 3 check out the essential
nutrient nutritional products at http://healthyalternatives.ineways.com/Products/Products.aspx?CCID=ProductSearchResults1&PRODSRCH=Omega%203%20EPA&PageId=922

Coach Carol

El omega 3 como que se puso “de moda”: en todas partes lo recomiendan y hay montones de variedades de productos que ofrecen este suplemento para mejorar la salud. En realidad tienen razón, si escogemos bien la fuente, el omega 3 es bueno para la salud y hasta el control de peso:

- Nos ayuda a limpiar el sistema circulatorio: bajamos el número de triglicéridos y colesterol en la sangre, además de tener menos riesgo de enfermedades del corazón. El omega 3 previene formación de várices.

- Nos ayuda a mantener nuestras articulaciones en buen estado, previniendo artritis.

- Ayuda a prevenir diabetes tipo II porque regula la función de la insulina en el cuerpo.

- Es necesario consumir un suplemento de omega 3 durante el embarazo porque ayuda a la formación del tubo neural del bebé, o sea que se asegura una buena formación cerebral.

- Omega 3 ayuda a adelgazar sobre todo en la zona del abdomen, porque a veces esa pancita que tanto cuesta sacarse es por culpa de las acumulaciones de grasa alrededor del hígado. El omega 3 limpia el hígado de esta grasa y por eso podemos vernos más delgados y con el estómago más plano.

Por todo esto no sólo se le recomienda a la gente mayor o gente enferma, como uno piensa. Los adultos mayores deberían tomarlo sin duda, pero gente cada vez más joven desarrolla enfermedades por no cuidarse su organismo a tiempo. Por eso TODOS debemos consumir omega 3.

Y ahora sí, de dónde sacamos el omega 3? El más recomendable es el ácido graso de pescado (porque también existen suplementos de omega 3 de origen vegetal, que no tiene la misma calidad ni beneficios que el otro). Comer pescado nos ayuda a obtener omega 3, pero en la actualidad (por problemas como contaminación de los mares) nos cuesta más obtener el omega 3 puro por la combinación con otras sustancias como metales, y omega 6.

Esto me lleva a los problemas de los suplementos de omega 3 y 6. Ahora venden muchos de este tipo (que traen ambos), son baratos y fáciles de conseguir y aseguran que obtenemos aún más nutrición y salud. Sin embargo, nuestra dieta está saturada de omega 6 por culpa de algunos alimentos procesados que traen ácido linoleico y las sustancias que debe liberar el cuerpo para convertirlo en ácido graso. Pueden encontrar información médica que lo explica con más detalle aquí .

Estamos consumiendo demasiado omega 6 en nuestra dieta y está empezando a “eliminar” el efecto del omega 3 que tanto necesitamos. Por eso no sólo necesitamos un suplemento de omega 3 para tener la cantidad necesaria por día para una buena salud y disminución de grasas, sino que tenemos que buscar una fuente de omega 3 puro. Vale la pena: a la larga es mejor invertir en omega 3 de buena calidad que terminar invirtiendo en médicos y hospitales por enfermedades que se pudieron haber evitado, verdad?.

Vi har hørt det før; maten du lager selv er den aller sunneste. Det er det mange gode grunner til, og her vil vi gi dere enda noen grunner til hvorfor mat man lager selv er best. Vi er glade for å kunne gjengi noe av det Håvard Berntsen, overlege på farmakologisk institutt på Diakonhjemmet har gått ut med av informasjon av i Dagens Næringsliv på lørdag som var.

  NÅ VISER NYE UNDERSØKELSER AT FERDIGMAT KAN GI DEPRESJON.

Mus er blitt gitt asparatam og fargestoffet Kolingult og det ble funnet at det gir hemmet vekst av nerveutløpere, spesielt når disse stoffene er gitt sammen. Smaksforsterkere og fargestoffet briljantblå er også vist å gi samme effekt. Det er også sett at disse stoffene gir hyperaktiv atferd hos barn. Maten du ser på bildet  til høyre, er den maten kroppen din faktisk ikke vil ha!

Stoffer som øker betennelse i kroppen vil også gjøre deg nedstemt. Mat som øker betennelser i korppen vår som  herdet fett, for mye omega 6 av dårlig kvalitet,og  sukker som det er mye av i ferdig mat kan dermed bidra til å gjøre deg mere deprimert.  Vi er avhengig av ett godt kosthold med mye næringstoffer som  sink, folinsyre,  B12, D-vitamin og omega 3, har du for lite av dette vil dette bidra til å gi mer depresjon og svekke tanke-evnen.  I en britisk studie var det ett kosthold rikt på frukt, grønnsaker og fisk som kunne skilte med de minst deprimerte menneskene.  Jo mer fisk en spiser, dess mindre er sjansen for å få depresjon. Det er så fort å glemme at maten vår skal gi næring til hele kroppens mekanismer, og med en variert, sunn kost med fisk, grønnsaker, bær, nøtter og frø, blir du ikke bare sunn, men også gladere! 

Following on from milk and dairy, I naturally move on to fat (since milk and dairy products are foods that are high in fats).

The first thing to state is that not all fats are bad – there are good fats and bad fats. In fact, some fats are essential for good health! So, the instruction to follow a low fat diet for good health and weight management is not strictly true and could have the effect of encouraging people to eat ‘low fat’ processed food which is quite often low on nutrients and high in sugar (sugar & starch will be the subject of part 3 of this series).

Bad fats include saturated fats, hydrogenated fats, and trans-fats.

I think most of us have heard of saturated fats – certainly, the official line in the UK on the battle against obesity has traditionally concentrated on this type of fat, and advised us to minimise our consumption of it. Foods such as milk and dairy are loaded with saturated fats (one of the reasons I now avoid milk and dairy). Other foods that can be high in saturated fats are different types of meats, especially red meats, and many types of processed foods, such as pies, sausages, cakes and biscuits. However, the link between saturated fat and obesity (and heart disease) does not appear to be simple, and the way in which saturated fat is processed by the body is quite complicated and seems to depend on other aspects of the diet and on activity levels. At the end of the day, saturated fat is a natural substance that has always been in the human diet, and so it can’t be as simple as saying that any saturated fat is bad for you, period. It certainly isn’t an essential fat since the body can only do two things with it, burn it for energy or store it  as fat – there you go, one thing the body can do with saturated fat is burn it for energy (that’s not a bad thing). One thing is certain - on average, our intake of saturated fat has increased to such an extent that the average child now eats the equivalent of 1,314 packets of lard between the ages of 6 and 16 (see The Holford Diet), whilst our intake of essential fats (more on these later) have reduced down to dangerously low levels. And that is the real problem, our modern diet has all but eliminated the fats that are essential for us and replaced them with fats that are not essential – it is this imbalance that is the real problem.

This is explained in an article about  Paleolithic Nutrition - it states that the diet during the Paleolithic period (the hunter / gatherer period from 200,000 years ago to approx 12,000 years ago) was 35% – 40% fat and that the modern North American diet is also 35% – 40% fat. However, only 40% of the total fat intake within the Paleolithic diet was from saturated fats, with 60% being from polyunsaturated fat (the ‘good’ or essential fats). Compare this to the modern North American diet where almost all the fat consumption is saturated fat (and hydrogenated fats & trans-fats) at the expense of good fats. This is mainly due to the modern diet consisting of large amounts of milk, dairy, meats (especially red meats) from farmed animals (which are bred to be big and fat, compared to the lean wild animals that Paleolithic Man would eat), and processed foods such as margarines, biscuits, pastries, cakes and desserts, ready-meals, and take-aways. So, it would seem that one problem is that our modern  diet has the wrong ratio of essential fats to saturated fats.

What are hydrogenated fats and trans-fats? These are the fats that really complicate the matter, and these are the fats that are potentially more dangerous than saturated fat (at least saturated fat is a natural fat). Hydrogenated fats and trans-fats are polyunsaturated fats (the good fats) and monounsaturated fats that have been processed through hydrogenation - this is the process whereby liquid vegetable oil is heated whilst hydrogen gas is injected into it. This makes the oils more solid (as in the manufacture of margarine), it gives baked products a longer shelf-life, and it gives cooking oils a longer frying-life. The result of this process is both hydrogenated fat and partially hydrogenated fat. Fully hydrogenated fat is basically an artificial saturated fat (the ’saturation’ of a fat refers to the number of hydrogen atoms in it), i.e. a non-essential, non-natural fat (doesn’t sound much like something we should be putting into our bodies). Worse still are the partially hydrogenated fats (trans-fats) where the atomic structure of the fat is such that our bodies cannot process the fat properly. It is suggested that trans-fats have all the bad attributes of saturated fats and are also toxic in that they block good substances (including essential fats) needed by our bodies. 

Food processors use hydrogenated and partially hydrogenated fats mainly because they are cheap (as well as increasing shelf-life), and due to the confusing labelling-laws (which vary in different countries) it is difficult to work out how much hydrogenated fats and trans-fats are in our foods. The only way to be certain that your diet is low in these types of fats is to stay away from processed foods as much as possible, and stick to whole foods (natural, unprocessed foods) for the bulk of your diet. If your diet consists mainly of processed foods and take-aways, it is a good bet that you are consuming lots of trans-fats. Check out this article for further explanation.

Let’s move on to the good fats – these are the essential fats, the fats that we actually need. Our bodies cannot produce these fats, therefore we must get these fats from our diet – so, if you are not consuming these fats within your diet then your body is missing out on vital nutrients! These fats are more correctly named, essential fatty acids (EFA’s), and they are specifically Omega 3 and Omega 6 fatty acids. There is also Omega 9, but this is not deemed ‘essential’ since (unlike Omega 3 & 6) the human body can actually synthesise this fat as long as Omega 3 & 6 is already present in the body (however older people and people with liver problems may not produce enough Omega 9).

Why do we need EFA’s? There are many reasons, and the more you read about EFA’s the more you realise that a nutritious diet should be rich in them. First of all there is your brain function (which influences mood, intelligence, behaviour, reactions, vision, etc). Our brains are 60% fat, and excluding water 25% of the brain is Omega 3, so your system can’t work properly without EFA’s. Other benefits of EFA’s (and in no order of importance) are: Increase in energy & stamina; strengthen the immune system; a lowering of risk factors associated with cardiovascular disease; regulate the organs and glands; speed recovery and healing; improves digestion; protects genetic material and can inhibit tumour growth; improves the health of skin, hair and nails; aids with the strengthening of bones; can help in the regulation of blood sugar. Amazing really that a substance can do all of that , and yet many of us choose not to include it in our diets.

Of particular interest to people trying to lose weight, EFA’s (especially Omega 3) can help in this process – this is because they help to keep energy levels up (important for exercise) whilst suppressing appetite (which I’ll explain next). Recent studies have also found that they help to block the genes that produce fat in the body and they produce a ‘thermogenesis’ effect in the body (this is where the body produces heat by increasing the metabolic rate, which has the effect of the body burning calories faster). I am certain that my (new found) love of sardines (Omega 3 source) had a great effect in helping me lose the stubborn pounds that I had acquired since the age of 30, and had been largely unable to shift, until now!

The thing to learn is that because of the EFA’s that the body needs, we naturally hunt out fats – our taste buds love fats. We also have ‘fat sensors’ in our mouths to tell us when we have struck gold, so when you eat EFA’s these sensors tell the brain that your essential fat needs are satisfied and so we can now stop hunting for fat (appetite suppressed). However, if you eat saturated fats, hydrogenated and trans-fats, our taste buds will be satisfied, but our fat sensors will not (no, or very little EFA’s), therefore you will be craving fats again very quickly (probably the same day). This becomes a real problem for 2 reasons:

1) If you don’t get the right amount of EFA’s then you are harming your health – the human body was designed in such a way that EFA’s are essential in making it function properly.

2) If you don’t get the right amount of EFA’s, you will continue to crave fat – this can spark a spiral of people eating more and more junk-food (e.g. burger & chips, pies, doughnuts, kebabs, etc) as they subconsciously search out the fats they need (but each time, consuming the wrong fats). This is a big reason why more and more people become addicted to junk & processed foods.

The sad thing is, in modern times, the total intake of fat has increased but the intake of Omega 3 (the best fat!) has decreased to levels that make it almost non-existant in many people’s diets. You may be surprised to learn that the consumption of Omega 6 has actually risen during this period (reflecting a switch from butter to margarine) – the natural balance of EFA intake in the Paleolithic diet was such that the Omega 6 / Omega 3 ratio was less than 4; this ratio is greater than 10 and probably higher than 20 in the modern diet. The increase in Omega 6 does not make up for the Omega 3 deficiency since Omega 6 is an inferior EFA, and also since a major source of Omega 6 in the modern diet is polyunsaturated vegetable oil which has been hydrogenated (i.e. a synthetic fat that the body doesn’t like!). Could this imbalance be linked to the massive increase in so-called lifestyle diseases in the West?

Sources of EFA’s include:

Omega 3 – Fish, especially salmon, mackerel, herring, tuna, sardines; flax seeds; pumpkin seeds; walnuts; the oils of these seeds & nuts; omega 3 eggs (laid by hens with a high omega 3 diet).

Omega 6 – Sunflower seeds; sesame seeds; pumpkin seeds; the oils of these seeds

Omega 9 – Olives; almonds; walnuts; the oils of these; avocados

I aim to eat lots of foods from the Omega 3 list (especially sardines, pumpkin seeds, and Omega 3 eggs). My super-food is the sardine – a good source of EFA’s (especially Omega 3), suppresses appetite, a good source of calcium (if variety with bones left in), encourages the body to get into fat-burning mode.

So, if you want to get healthy, lose weight, stay healthy, and keep the weight off, you need to review your fat intake. Increase the foods which contain EFA’s (especially Omega 3) and decrease the foods which contain bad fats (basically processed foods for hydrogenated and trans-fats, and milk & dairy for saturated fats).

My next article in the nutrition series will tackle sugar & starch – stay tuned folks.

Most of us will equate the human hormonal system with the endocrine, blood vessel, hormone system. A closer look will reveal a close interrelationship between 2 vastly different hormone systems; the autocrine (also at times referred to as the paracrine*) and the endocrine. From a health perspective it pays off to know these systems a bit more in detail which is what this article will focus on. Common characteristics of the two systems include that they both depend on hormone receptors; a receptor is “a receptor protein on the surface of a cell [...] that binds to a specific hormone”.

*not strictly true – paracrine hormones can communicate between different types of cells whereas autocrine only work on similar types

We will start with the autocrine system since this makes sense in evolutionary perspective; it came first into existence. It is worthwhile to note that several hormones, for an example acetylcholine, are functioning (and synthesized) in both hormonal domains. The description of both systems includes a standardized ending named “Health Perspectives”, while this section is of course written to be relevant to each of the hormonal systems it is reasonable to infer that something that enhances one system will in essence also help balance the other.

Autocrine Hormone System

This system is characterized by its local cellular function. It basically involves one, or multiple, cell(s) releasing locally acting hormones. By “locally acting” I mean that the hormones released will return to act either on the originator cell or its immediate neighbors.  Autocrine hormones do not enter the bloodstream. Since these hormones are the ‘base unit’ of cellular communication they have the power to ‘overrule’ the effects of endocrine hormones – as a metaphor think about them as neighbors or close friends; what they say will most often matter vastly more than any message you may get off the internet (at least short-term).

Example of compound(s) or drug(s) that modifies the activity of the Autocrine system

An excellent, and mass publicized, example of a autocrine activity modifier is aspirin which temporarily disables the two enzymes COX-1 and COX-2 that are essential to the production of a number of the autocrine prostanoid hormones. The good news is that COX-2 repression quells inflammation (and thus helps protect against everything from cancer to arthritis) while COX-1 repression helps stop the production of thromboxanes, which otherwise promote (at times fatal) blood clotting. The bad news is that new study reviews are showing that the increase in bleeding related accidents by supplementing with aspirin makes it so that this practice in essence only makes sense for people who have already suffered from heart-related problems.

Examples of Autocrine hormones

Eicosanoids (“derive[d] from either omega-3 (ω-3) or omega-6 (ω-6) EFAs. The ω-6 eicosanoids are generally pro-inflammatory; ω-3’s are much less so [...] with effects on cardiovascular disease, triglycerides, blood pressure, and arthritis“) [source]

Cytokines (“[derived from] proteins, peptides, or glycoproteins. [They are] substances that are secreted by specific cells of the immune system [in the] general region of the pathogen infected cells, so other immune molecules which follow the signal will arrive at that site”) and they hold a (“possible role in [...] autoimmune disorders. Several inflammatory cytokines are induced by oxidant stress. The fact that cytokines, themselves trigger the release of other cytokines and lead also to increased oxidant stress, makes them important in chronic inflammatory disorders.”) [source]

Health Perspective

Omega 3 fatty acids are undeniably a very subtle, efficient and proven way of positively helping the autocrine system do its job. Also, should a pro-inflammatory cycle in the autocrine system already be present then a number of compounds, such as Turmeric (Curcumin), are perfectly able to help short-circuit the negative loop by manipulating the expression of inflammatory autocrine factors downwards.

Endocrine Hormone System

Human Endocrine Glands

The endocrine system is characterized by its use of the blood system as communication highway for all its hormonal activity. The system has its control unit in the form of the hypothalamus (located in the middle of the brain) which, via the pituitary gland (which is in direct control with the blood stream), links the endocrine system (7 hormonal glands) up with the nervous system. This system lends itself well to illustration so have a look at included image (modified CC licensed image from Wikipedia) for reference.

In essence the hypothalamus gets incoming data in the form of feedback (via both communication via the nervous system and by sampling the amount of hormones in the bloodstream) from another gland that says “enough” or “more” of a given hormone which it uses to regulate production.

Endocrine sets of hormones are often functioning in axis setups; a famous, and often felt, example is the hormonal glucagon-insulin axis. In order for people to be fully functional and awake these two hormones needs to be in balance within a relatively small window. Insulin drives blood glucose down while glucagon drives it up. If we eat moderate amounts of carbohydrate in conjunction with protein then the pancreas uses these two hormones to keep the blood-glucose level within a very tight window. Should we overeat carbohydrate then the blood-glucose will go up a lot, eventually causing a strong release of insulin to drive it back down, this time however, the pancreas will not be able to stop the falling blood-glucose levels because protein is required for glucagon synthesis – result is that we get sleepy after over-eating for example pasta (or drinking fizzy drinks). Since insulin disables use of stored glycogen as energy long term stressing of the pancreas insulin production is likely to cause combination of overweight and eventually diabetes due to falling production of insulin.

Example of compound(s) or drug(s) that modifies the activity of the Endocrine system

Iodine is essential for the production of thyroid hormone. “The thyroid controls how quickly the body burns energy, makes proteins, and controls how sensitive the body should be to other hormones.” Iodine deficiency can lead to “extreme fatigue, goitre, mental slowing, depression, weight gain, and low basal body temperatures.” which happens not just in developing countries but also in Europe: “In Germany it has been estimated to cause a billion dollars in health care costs per year.”) (sources 1 and 2)

Examples of Endocrine hormones

Growth hormone (GH) (Is a “protein-based poly-peptide hormone. It stimulates growth and cell reproduction and regeneration in humans and other animals [.. and is secreted by the] pituitary gland.”) (source)

Pregnenolone (One of several pro-hormones that can undergo further steroid metabolism to be converted into a range of other hormones including the the axis hormones estrogen and progesterone as well as being a “precursor to testosterone and estrone“) (source)

Health Perspective

A re-occurring theme in the above information on the endocrine system has been the hormonal axes and how their maintainance of a fairly tight balance is of vital importance to health – it is worth understanding this process fully to aid this process through diet. After all imbalances can lead to diabetes which is actually being used as a accelerated model of aging. In essence minimizing excess blood glucose through dietary habits, along with exercise to promote healthy GH levels, will likely continue to be the most effective way to stabilize the endocrine system for years to come.

Olen lyhyen ajan sisällä saanut viestejä ihmisiltä, jotka ovat ryhtyneet syömään hiilihydraattitietoisesti, mutta aprikoivat rasvansyöntiään. Yhtä epäilyttää ryhtyä syömään runsasrasvaisesti, toinen on havainnut ruokavaliomuutoksen jälkeen kolesteroliarvojensa  huonontuneen (siis HDL:n laskeneen, LDL:n ja triglyjen nousseen)  jne.

Saan melko usein myös viestejä ihmisiltä, jotka kertovat, että ”vaikka olen vetänyt hiilarit melkein nollaan ja syön runsaasti rasvaa, en laihdu”. Minun kirjoistani ihmiset eivät kuitenkaan ohjeita nollahiilareista ole voineet löytää, enkä ole koskaan julistanut rasvan ilosanomaa suupielet kiiltävinä.

Väännän rautalangasta, mitä tarkoitan:

1. Rasva on laihduttajalle monin tavoin hyödyksi.

2. Laihduttajan kannattaa kuitenkin muistaa, että hänen pitäisi jättää elimistölleen mahdollisuus polttaa sitä kertynyttä vararasvaa. Tätä mahdollisuutta ei ole, jos rasvaa tulee riittävästi syötynä.

3. Se, kuinka paljon rasvaa on sopiva määrä, on täysin yksilöllistä ja riippuu painosta, terveydentilasta, geeneistä, elämäntavoista, mieltymyksistä jne.

4. Rasvaa ei pidä pelätä, mutta ei sen kanssa tarvitse liioitellakaan.

Olen havainnut, että kun ihmiset ryhtyvät vähähiilihydraattiselle ruokavaliolle, he usein riemastuvat ikihyviksi ”kun vihdoinkin saa käyttää rasvaa”. Tämä johtaa helposti myös ylilyönteihin; aletaan paistaa makkaroita voissa ja kruunata ateria aimo kimpaleella homejuustoa, monta kertaa viikossa, ei vain satunnaisesti. Joku onnekas saattaa laihtuakin näin. Mutta aika moni ei laihdu, ja sitten ihmetellään, että ”mikä minussa on vikana, kun dieetti ei toimi” tai ”vähähiilihydraattinen dieetti ei toimi, kokeilin”.

Kun runsaasti ylipainoinen alkaa laihduttaa, hän voi ottaa puoletkin energiastaan rasvasta. Tässä ajattelen Udo Erasmuksen tavoin, en Atkinsin. Ja vaikka en uskokaan luonnollisen tyydyttyneen rasvan haitallisuuteen, en myöskään pidä viisaana tolkutonta tyydyttyneen rasvan syömistä. Liika on liikaa mitä tahansa. Esimerkiksi, jos kolesteroliarvosi muuttuvat yllä mainitulla tavalla huonoon suuntaan, kannattaa tehdä kurssintarkistus.

Kysymys, joka jokaisen terveystietoisen ja terveystietoisen laihduttajan kannattaa esittää itselleen on: syönkö rasvoja itselleni optimaalisen määrän ja tarpeeksi monipuolisesti?

Välttämättömiä rasvahappoja ovat monityydyttymättömät omega 3- ja omega 6-rasvahapot. Niiden saannin ihanteellisesta suhteesta ovat asiantuntijat hiukan eri mieltä, mutta yksimielisiä he ovat siitä, että omega 3-rasvahappoja tarvitaan nykyruokavaliossa enemmän. Eräät suosittelevat 1:1, toiset 1:2 ja kolmannet 1:3 (siis 1 g omega 3 suhteessa 3 g omega 6). Liika omega 6:n saanti (ja liian vähäinen omega 3:n) lisää elimistön tulehdusta, aiheuttaa raaja- ja lihassärkyjä, korkeaa verenpainetta ja lisääntynyttä insuliiniresistenssiä.

Ensimmäinen askel tuon suhteen korjaamiseksi on ryhtyä syömään rasvaista kalaa (kalaöljykapseleita) ja lopettaa auringonkukka-, maissi- ja soijaöljyn käyttö.

Rasvaiset juttuni jatkuvat vielä usean postauksen verran. Tulen käsittelemään rasvojenpuutteen oireita, erilaisia rasvahappoja ja niiden tervysvaikutuksia, rasvojen käsittelyä ja säilytystä jne.

I love eggs. Always did, but it was popular and partially true that eggs that were mass produced were not always healthy for us. That is still true, but eggs are officially classified as the most complete and almost 100% digestible protein. They are also cheap. So the trade off had been to limit the ingestion of the cholesterol in eggs for the super protein and quality of the food.

That has changed in the last few years. High Omega-3 essential fatty acid eggs are really here. Our goal for good health should be to balance the ingestion of Omega-6 essential fatty acids with the Omega-3 essential fatty acids at 1 to 1 ratio. Not the 20 to 1 ratio of Omega-6 to Omega-3 we see in our diets today. This high Omega-6 to Omega-3 ratio is responsible for many of the health problems that is epidemic and the prime culprit of the obesity epidemic. Think about this fact. About 66% of the American population is overweight. That is over 200 million of us. In an election that would be a landslide win of historic proportions. The epidemic occurring right before us is one of historic size. It is one never seen in the history of the world and is making biblical plagues seem minor by size comparison.

So what is more valuable, a Faberge Egg or a super Omega-3 essential fatty acid egg that is high Omega-3 essential fatty acids and, just as important, balanced 1 to 1 with Omega-6 fatty acids?

They are still cheap at about $2.30 a dozen (regular large eggs were selling for $0.89 a dozen). I got mine at Kroger in Jefferson, Georgia but they are universally available at many stores such as Wal-Mart. The eggs I speak of are under the Private Selection Kroger brand, but produced by Christopher Eggs in Pinehurst, NC.  They have 660 mg Omega-3 essential fatty acids.

We have to start somewhere cutting the amount of Omega-6 fatty acids in our diet and increasing the amount of Omega-3 fatty acids. Where better to start than with an almost perfect protein that is essentially 100% digestible and cheap by comparison to other high Omega-3 fatty acid protein foods?

It’s a food lover’s dream, that somewhere out there is a diet that promotes healthy weight loss without requiring a ton of willpower.

Well, the laws of physics says that you can’t get around needing to take in fewer calories than you burn if you want to lose weight.

But I’m watching this study on good fat. Appetite is a complicated thing, occurring more in the brain than in the stomach. Something is wrong with the American diet. Individuals make bad choices, for sure. But an entire population doesn’t get fatter by coincidence.

People with Type II diabetes are suffering the worst effects of an imbalance that affects many of us who just struggle with our weight. We’re not all built to be slim, but there’s fat and fit, vs fat and tired and depressed.

Easier said than done, of course. I might check out these supplements, but without a balanced diet they won’t do anything but lighten my wallet. And of course, a healthy diet is key.

When I was contacted by Bzz Agent to try Softsoap brand Nutri Serums Body Nourishing Wash, the first body wash with serum pearls, I jumped at the chance.  While Bic® Soleil Bella™ razors left me beach ready this summer there were no beaches in sight for me this year.  :(  That didn’t keep me from having fun in the Texas sun all the same.  So now my skin is dry and itchy despite slathering on tons of lotion.  I’ve been searching high and low for some relief and with a description like this, who could resist? 

“Inspired by beauty secrets from celebrity skincare facialists, Softsoap brand Nutri Serums infuses body wash with serum pearls, bring the luxurious qualities of serums right to your shower.  The result?  Amazingly soft, touchable and healthy-looking skin.

Plus it comes in two enriched varieties – with Restoring Vitamin E or Moisture Retaining with Omega 3 & 6 – so you can be sure you (and your skin) will always look and feel amazing.”

Sign me up and sign me up fast!  As you know, serums are a dose of essential nutrients that helps nourish and moisturize your skin, to leave it feeling soft, touchable and healthy-looking.  They are usually found in teeny-tiny pricey high-end facial products and never in your body wash – until now!

I was sent 11 1.7 fl. oz. bottles (5 Softsoap brand Nutri Nutri Serums with Restoring Vitamin E and 6 Softsoap brand Nutri Serums with Mositure-Retaining Omega 3 & 6) and a hand full of $1 off coupons to try and give out to family, friends and strangers. 

I started out the week using Softsoap brand Nutri Serums with Restoring Vitamin E figuring my sun damaged skin could use a little restoring.  The scent is light, fresh and clean making it perfect for the whole family.  It lathers well and I can easily imagine those little pearls bursting open to infuse my skin with softening serum and vitamin E. 

Wednesday night I switched over to Softsoap brand Nutri Serums With Moisture-Retaining Omega 3 & 6 and the scent is divine!  It has a lovely floral scent that isn’t at all overwhelming. My skin was left feeling soft and supple due to the essential fatty acids that help retain the natural moisture of skin found in Omega 3 & 6. 

Personally, I like the Softsoap brand Nutri Serums With Moisture-Retaining Omega 3 & 6 the best.  And have discovered that I have had no need to use lotion while using the Softsoap brand Nutri Serums bath washes.  That’s an added cost savings in and of its self to no longer have to buy lotion every couple of weeks.  With a suggested retail price of $3.50 – $4.50 for a 15 fl. oz. bottle, it’s a great deal indeed.

If you found this review helpful, please help us follow word of mouth about the Softsoap brand Nutri Serums:

1. Visit ChatThreads and enter Conversation ID:  101 763 421632
2. Answer some questions. (Easy!) Then choose either a donation to charity, or the chance to win Amazon.com gift certificates worth $100 – $1,000!
3. Keep this going – pass on the link to Happisthoughts to your family and friends so that they can find out about Softsoap brand Nutri Serums and enter to win.

Thanks for taking the time to drop by.  Good luck and God bless!

Happi

** NOTE **  The code has been corrected!  Happy entering.

I have been alerted to a problem with the ChatThread code and have contacted BzzAgent regarding it.  Will post any changes/corrections ASAP.  Thanks for being understanding.

Pernah mendengar minyak ikan? Tahu manfaatnya? Anda akan kaget bila tahu apa saja manfaat dari minyak ikan. Tidak seperti obat flu yang memang jelas untuk meredakan flu dan batuk.

Apa minyak ikan itu? Tentu saja seperti yang Anda tahu minyak ikan berasal dari ikan yang didalamnya mengandung asam lemak esensial Omega-3. 2 tipe asam lemak yang kita butuhkan adalah EPA dan DHA yang keduanya memberikan efek yang Sangat luar biasa bagi tubuh dan kesehatan kita. Dan minyak ikan adalah sumber omega-3 terbaik di dunia, dengan teknologi dan inovasi yang ada sekarang kita bisa mendapatkan omega-3 yang murni.

Tips Rahasia Langsing dan Sehat GRATIS klik disini

Mungkin Anda akan bertanya, kalau begitu langsung saja makan ikan, toh minyak ikan itu ada di dalam ikan tersebut. Sayangnya, beresiko bila kita langsung mengkonsumsi ikan tersebut karena banyak sekali ikan yang sudah terkontaminasi oleh racun (mercury, PBCs). Dengan teknologi yang sudah modern saat ini kita sudah mampu menghilangkan setiap racun dan logam berat tersebut. Dan hal ini juga memperbaiki mutu dari minyak ikan.

Banyak orang yang mengkonsumsi asam lemak yang berbeda yang biasa disebut dengan omega-6. Padahal untuk mencapai kesehatan yang maksimum dibutuhkan tingkat omega-6 dan omega-3 yang seimbang. Sedangkan untuk memaksimalkan manfaatnya bagi kesehatan kita sebaiknya mengurangi jumlah lemak takjenuh pada saat makan.

Semuanya itu baik untuk anda, tetapi apakah minyak ikan benar-benar membantu Anda? Jika ada punya sejarah dari penyakit jantung atau tekanan darah tinggi, minyak ikan membantu penurunan kolesterol dan membantu penghancuran lemak-lemak yang menggumpal. Minyak ikan juga bertindak sebagai anti penyebab radang sehingga Anda terbebas dari radang sendi ataupun penyakit peradangan yang kronis. Sebagai tambahan, otak kita terdiri dari 60% DHA (zat asam yang mengandung lemak yang terdapat pada minyak ikan), Anda akan merasakan peningkatan fungsi otak, fokus yang lebih baik, konsentrasi, penalaran dan ingatan.

Tips Rahasia Langsing dan Sehat GRATIS klik disini

Minyak ikan juga membantu melindungi anda dari kanker, penyakit-penyakit karena kekurangan kekebalan tubuh, penyakit ginjal dan banyak lagi. Dan bahkan, jika seorang ibu yang sedang hamil/menyusui mengkonsumsi minyak ikan akan Sangat baik buat si bayi.

30 tahun terahir para ahli menyarankan minyak ikan dan omega3 asam lemak esensial dapat mencegah penyakit penyakit umum lainnya. Minyak ikan dapat bermanfaat bagi kesehatan Anda dengan pencegah bermacam-macam penyakit, mengurangi peradangan dan meningkatkan berbagai fungsi organ-organ tubuh.

Minyak ikan Anda disini

Tips Rahasia Langsing dan Sehat GRATIS klik disini

*sumber: How Fish Oil Can Benefit Your Health
By Emile Jarreau

The following article is something I fully believe and encourage my son to follow, what we eat is important factor in our well  being.    He now takes supplements to correct any deficiency in his food intake and  is concentrating now on omitting his white sugar intake, more on this to follow in a future article.

Omega-3 fatty acids are polyunsaturated fatty acids that are considered essential because they cannot be synthesized by the human body. Dietary sources of omega-3 fatty acids include plants (particularly flax, canola, walnuts and hemp) and fish (particularly ocean fish such as sardines, anchovies, salmon and mackerel). Plants contain the parent omega- 3, alpha-linolenic acid (ALA), which can be converted into eicosapentanoic acid (EPA) and docosahexanoic acid (DHA).

Dietary fish and fish oil supplements are a direct source of EPA and DHA. The influence of ALA, EPA and DHA in human health has been the subject of intense research over the last three decades. Although best known for cardiovascular benefits, new findings indicate that the influence of omega-3 fatty acids in mental health, particularly EPA, may currently be underestimated.

Epidemiological, experimental and new clinical studies have all shown a strong connection between omega-3 fatty acids, or a lack thereof, and major depression.

These exciting new findings are not entirely surprising when one considers that the brain itself is 60 percent fat and that one-third of all fatty acids are of the polyunsaturated variety. As discussed below, the current research highlights the critical role of these fatty acids in the central nervous system (CNS).

Omega-3 Intake Declines, Depression Rates Climb

There has been a significant drop-off in omega-3 fatty acid intake within Western

countries over the last century. The opposite can be said of omega-6 intake. Although essential, omega-6-rich oils are found in abundance in the North American food supply.

Currently these omega-6 oils (corn, safflower, sunflower, cottonseed, sesame) are outnumbering omega-3 fatty acids by a ratio of up to 20:1.

This ratio is a long way off the close to 1:1 omega-6 to omega-3 ratio as recommended by the international panel of essential fatty acid experts in the Journal of the American College of Nutrition. The average daily intake of EPA/DHA combined is 130mg in North America, 520mg short of published recommendations and 870mg short of the 1000mg recommended by the American Heart Association in cases of heart disease.

In direct contrast to the depletion of omega-3 fatty acids from the Western food supply, the rates of depression have dramatically increased in Western countries. In addition, depression is now occurring more commonly in younger persons. The average age of onset of depression has continued to dip over the last 100 years. Scientists investigating the change in rates of depression have made it clear that these findings cannot be explained away by changes in attitudes of health professionals or society, diagnostic criteria, reporting bias, institutional or other artifacts. Perhaps the inadequate omega-3 intake, the major deviations in fatty acids ratios and the quarter-century-old message that all fat is unhealthy has had an untold influence on rates of depression.

Fish Consumption and Depression

There have been a number of studies that have examined national and international fish consumption data and compared them to rates of depression. Dr. Joseph Hibbeln of the National Institutes of Health is a pioneer in this area. He, and his group, have shown that higher national consumption of fish for a nation equals lower rates of depression versus countries consuming the least amount of fish. He has also shown that higher fish consumption is correlated with lower risk of postpartum depression and seasonal affective disorder.

Other researchers have shown that even within a nation, fish consumption is associated with lower risk of depression and higher mental health status. Finally, researchers are now observing increasing rates of depression in regions of the world that are moving away from traditional omega-3-rich diets to typical Western foods.

Laboratory Tests in Depression

The epidemiological studies clearly suggest that adequate omega-3 fatty acids may be an important protective factor in depression. Correlation, however, does not prove causation.

To add to the strength of the epidemiological studies, scientists have examined the levels of omega-3 fatty acids in the blood cells and fat storage cells of those with major depression.

Four studies have shown that those with depression do indeed have lower levels of omega-3 fatty acids in the blood. One of the studies showed that the lower the level of EPA, the more severe the clinical depression. In addition, a recent study showed that the patients with depression have 35 percent less DHA in fat storage cells versus healthy controls.

Experimental Studies

Over the last decade, neuroscientists have been examining the consequences of omega-3 deficiencies in the central nervous system. Alterations in serotonin and dopamine levels, as well as the functioning of these two important neurotransmitters is evident in an omega-3 deficiency. The changes observed in omega-3 deficiency in animals is strikingly similar to that found in autopsy studies of human depression.

In addition to changing serotonin and dopamine levels and functioning, omega-3 deficiencies are known to compromise the blood-brain barrier, which normally protects the brain from unwanted matter gaining access.Omega-3 deficiency can also decrease normal blood flow to the brain, an interesting finding given the studies which show that patients with depression have compromised blood flow to a number of brain regions. Finally, omega-3 deficiency also causes a 35 percent reduction in brain phosphatidylserine (PS) levels.This is also of relevance when considering that PS has documented antidepressant activity in humans.

Mechanisms of EPA/DHA Regulation of Mood

DHA is found in high levels in the cells of the central nervous system (neurons); here it acts as a form of scaffolding for structural support. When omega-3 intake is inadequate, the nerve cell becomes stiff as cholesterol and omega-6 fatty acids are substituted for omega-3. When a nerve cell becomes rigid, proper neurotransmission from cell to cell and within cells will be compromised.

While DHA provides structure and helps to ensure normal neurotransmission, EPA may be more important in the signaling within nerve cells. Normalizing communications within nerve cells has been suggested to be an important factor in alleviating depressive symptoms. In addition, EPA can lower the levels of two important immune chemicals, tumour necrosis factor alpha (TNFa) and interleukin 1 beta (IL-1ß), as well as prostaglandin E2.

All three of these chemicals are elevated in depression. In fact, higher levels of

TNFa and IL-1ß are associated with severity of depression. Finally, EPA has been hypothesized to increase brain-derived neurotropic factor (BDNF), which is known to be lower in depressed patients. BDNF is neuroprotective, enhances neurotransmission, has antidepressant activity and supports normal brain structure. BDNF may prevent the death of nerve cells in depression.

Clinical Studies

There have been some published case reports indicating that flaxseed oil may be helpful in cases of bipolar depression and the anxiety disorder agoraphobia. The first controlled clinical trial indicating that omega-3 fatty acids may be of benefit in

depression was published in 1999. In this case, 9:6 g of EPA/DHA versus placebo led to longer periods of remission and improvement in depressive symptoms in those with bipolar depression.

Some researchers theorize that such high doses of EPA/DHA may not be necessary and that low levels of pure EPA may be of benefit. In a study published in the American Journal of Psychiatry, researchers showed thatjust 2g of pure EPA could improve the symptoms of treatment-resistant depression. The researchers found that the EPA (versus placebo), when added to an ineffective antidepressant for one month, significantly improved depressive symptoms.

A larger study published in Archives of General Psychiatry replicated these findings, however, this time various doses of EPA were examined. Those on ineffective antidepressants were given 1g, 2g or 4g of pure EPA or a placebo in addition to the medication. Interestingly, the 1g daily dose of EPA led to the most significant improvements over the three-month study; it appeared that less was more. There were significant improvements in depressive symptoms, sleep, anxiety, lassitude, libido and thoughts of suicide.

Researchers from Taiwan Medical University published a recent study in which they found that a 4.4g EPA and 2.2g DHA mix could alleviate depression versus placebo in those with treatment-resistant depression. This was a two-month study involving patients who were on antidepressants that were not working. As with the other omega-3 studies discussed, the fish oil was well tolerated and no adverse events were reported.

There is also evidence that omega-3 oils may be of benefit in treating depressive

symptoms outside of major depressive disorder. Canadian researchers showed that Antarctic krill oil (400mg EPA, 240mg DHA) could improve depressive symptoms associated with premenstrual syndrome. Harvard researchers have also shown that just 1g of pure EPA is beneficial in the treatment of borderline personality disorder. This personality disorder, which is particularly difficult to treat, is characterized by both depressive and aggressive symptoms. This was a two-month placebo-controlled study and the results showed that EPA has a mood-regulating effect, improving both depression and aggression versus placebo.

To date, with one exception, all studies conducted on omega-3 fatty acids and mood have had a positive outcome. The singular negative study examined pure DHA in patients with depression. The results in the case showed that DHA alone was no better than placebo in alleviating depressive symptoms.

Conclusion

Although an influence of EPA and DHA on brain physiology and structure is apparent, the precise mechanisms whereby omega-3 fatty acids may alleviate depression remain unknown. The results of the clinical trials reinforce the epidemiological and experimental studies, underscoring the importance of adequate omega-3 intake in those with depression.

The long-term studies of fish oil supplements in the area of cardiovascular health, some spanning three-plus years, have shown that they are safe and well tolerated. Patients with depression or depressive symptoms should discuss omega-3 fatty acids with their health care providers. While scientists continue to unravel the neuropsychological influences of omega-3 fatty acids, it should be recognized that they are not a substitute for appropriate mental health evaluation and care.

By Alan C. Logan, ND, FRSH 

Alan C. Logan is a naturopathic physician licensed in Connecticut. Valedictorian of the Canadian College of Naturopathic Medicine, class of 2001

In this article in Prevention magazine, Susan Allport looks at our typical diet in light of the seasonal eating habits of animals. Her conclusion: we’re storing up for a long, scarce winter.

But we don’t hibernate. And food is never really scarce. She explains… “The base of our food supply has shifted from leaves to seeds, and this simple change means our bodies are storing more fat, leading to obesity and all its associated diseases.”

Allport noticed that animals naturally went  for seed fats with Omega-6 when it was time to hiberate in the winter and plant fats (Omega-3s) for fuel when it was time to migrate or mate in the spring. The Omega-3s speeds up activity in cells, while Omega-6s get stored in the tissues for months when food is scarce.

Between spring and winter animals naturally get both fatty acids and they balance each other out. But for humans that’s hard to do these days. Our Western diet has more than doubled in Omega-6 and Omega-3s are MIA. Why? Corn, soy and vegetable oils (seed fats) are now in nearly everything, from the crackers made with partially hydrogenated vegetable oil, to the eggs of chickens on a soybean diet, to the steak from a cow that’s raised on corn. When our grandparents ate steak and eggs they naturally got at least a trace amount of the inflammation-blocking, blood-flowing benefits of Omega-3s passed along from an animal’s grass-fed diet and not nearly as much Omega-6, which promotes blood clotting and inflammation.

That’s why Allport calls Omega-3 the “vanishing youth nutrient” and links its absence in our modern diet to increased rates of heart disease, cancer, learning disabilities, bad moods and wrinkles.

The key is understanding how the opposing forces of Omega-3s and Omega-6s affect us and to pay attention to the balance in your own diet.

Here are Allport’s tips for achieving a better balance (excerpt from article):
Three ways to increasing Omega-3s in the diet:

1. Eat More Greens
   Leafy greens, legumes, and potatoes have a better balance of omega-3s to omega- 6s than most seeds and grains. Omega-3s live in leaves as the omega-3 ALA (alpha-linolenic acid). Animals (like us) convert ALA into even more dynamic omega-3s: EPA and DHA. This conversion is somewhat inefficient, however, and that’s why the next steps are so important.
2. Eat Healthier Meats
   Cows raised on grass produce meat, milk, and cheese with many more omega-3s than their corn-and soy-fed counterparts. Chickens fed a diet rich in flax and greens produce eggs that are as high in EPA and DHA as many species of fish. Some would argue that grass-fed meats are more expensive than grain-fed, but the former come without the very steep medical price tag of a diet high in omega-6s.
3. Eat Fish
   Fish can also be a sustainable part of our new diet, as moderate fish consumption will be more effective when our diet has fewer omega-6s. Try to eat at least two meals of fish per week. Fish oil supplements can also help, as toddler Lisa’s mother found, though they’re not a long-term solution to this widespread nutritional deficiency.

10 Ways to Decrease Omega-6s:

1. Replace processed cereal with cereal or oatmeal that contains flaxseed.
2. Make your own salad dressing with a mix of canola and olive oil.
3. Eat less fast food because it’s all very high in omega-6 seed oils.
4. Look for potato chips that are fried in canola oil rather than cottonseed, soy, safflower, or sunflower oil.
5. Substitute walnuts for other nuts when you can because they’re a seed that’s high in omega-3s.
6. Make your own baked goods, replacing half the butter with canola oil.
7. Check food labels to avoid hydrogenated and partially hydrogenated oils.
8. Avoid omega supplements that contain both omega-3s and omega-6s. You’ll see these labeled with terms like Complete Omega.
9. Choose grass-fed pork, chicken, beef, or bison whenever you can.
10. Avoid farmed fish because they are often fed corn and soy.