Why Omega-3s/6s Are Destructive To Your Health

Updated: Apr 23


Omega-3s & Omega-6s are found in all vegetable oils (soybean, safflower, corn, canola, sesame, sunflower, palm, rapeseed, almond) any others that are labeled “unsaturated” or “polyunsaturated”, nuts, seeds, legumes, soy, dressings, fish oils, and margarine.


In order to understand the preconceived notion that omega-3s & 6s were healthy, we have to look back in time. George and Mildred Burr published a paper in 1929 claiming that unsaturated fats were essential to prevent a particular disease involving dandruff, dermatitis, slowed growth, sterility, and fatal kidney degeneration. In 1929, most of the B vitamins and essential trace minerals were unknown to nutritionists. The symptoms the Burrs saw are easily produced by deficiencies of the vitamins and minerals that they didn't know about. This is where the claim started regarding the importance of “essential fatty acids”.


What really happens to animals and humans when the “essential fatty acids” are lacking, in an otherwise adequate diet. Their metabolic rate is very high, they are very resistant to many of the common causes of sickness and death, and resistant to the biochemical and cellular changes seen in aging, dementia, autoimmunity, and many types of inflammation.


Since 1927, others have demonstrated that the omega-3’s (specifically PUFA) are essential for the development of cancer and other degenerative diseases. Researchers at the Clayton Foundation Biochemical Institute at the University of Texas demonstrated that the “Burr’s disease” was actually a vitamin B6 deficiency, rather than a fatty acid deficiency.



Q: How are these oils and polyunsaturated fats (omega-3 & 6) hazardous to your health?


All systems of the body are harmed by an excess of these fats. There are 2 reasons for this. One is that the plants produce the oils for protection, not only to store energy for the germination of the seed. To defend the seeds from the animals that would eat them, the oils block the digestive enzymes in the animals’ stomachs. The other reason is that the seeds are designed to germinate in early spring, so their energy stores must be accessible when the temperatures are cool, and they normally don't have to remain viable through the hot summer months. Unsaturated fats are liquid when they are cold and this is necessary for any organism that lives at low temperatures. For example, fish in cold water would be stiff if they contained saturated fats. These oils/fats get rancid (oxidize) when they are warm and exposed to oxygen, where both are present in the human body. This oxidative process in the body can damage enzymes and other parts of cells, and especially their ability to produce energy.


The enzymes which break down proteins are inhibited by omega 3s & 6s, and these enzymes are needed not only for digestion, but also for the production of thyroid hormones, immunity, clot removal, and general adaptability of cells.


Q: How do they cause hormonal imbalances?


They mostly interfere with the thyroid gland blocking secretion, its movement in the circulatory system, and the response of tissues to the hormone. When the thyroid hormone is deficient, the body is generally exposed to increased levels of estrogen (stress hormone). The thyroid hormone is essential for making the “protective hormones” progesterone and pregnenolone, so these hormones are lowered when anything interferes with the function of the thyroid. The thyroid hormone is required for using and eliminating cholesterol, so cholesterol is likely to be raised by anything which blocks the thyroid function [B. Barnes and L. Galton, Hypothroidism, 1976, and 1994 references].


Q: How do they cause oxidative damage?


Omega-3/6 unsaturated fats get rancid when exposed to air, that is called oxidation. It is the same process that occurs when oil paint “dries”, producing free radicals in the process. This process is accelerated at higher temperatures (like inside the body @ 98.6). The free radicals produced in this process react with parts of cells, such as molecules of DNA and protein and may become attached to those molecules, causing abnormalities of structure and function.


Q: Why are the unsaturated oils and fats so popular and told that they are healthy if they are dangerous?


It is a whole system of promotion, profitability, and advertising. 50 years ago, paints and varnishes were made of soy, safflower, and flaxseed oil. The chemists learned how to make paint from petroleum, which was much cheaper. As a result, the huge seed oil industry found its crop increasingly hard to sell. Around the same time, farmers were experimenting with poisons to make their pigs get fatter with less food, and they discovered that corn and soybeans served the purpose, in a legal way. The crops had been grown for the paint industry came to be used for animal food. Then these foods that made animals get fat cheaply came to be promoted as food for humans, but they had to direct attention away from the fact that they are very fattening and toxic. The “cholesterol” focus was just one of the marketing tools used by the oil industry to promote omega 3s & 6s. Unfortunately, it is the one that has lasted the longest, even after the unsaturated fats/oils were proven to cause heart disease as well as cancer [study at L.A. Veterans Hospital, 1971.]


SUMMARY & ACTION ITEMS


Use coconut oil, butter, ghee, tallow to cook with


Research acrolein and lipofuscin. These are toxic byproducts of ingesting omega-3s and highly unsaturated fats.


The most highly unsaturated fats, including DHA & EPA, accumulate with aging, and their toxic fragments are increased in Alzheimer's disease.


The ratio of saturated fatty acids to polyunsaturated fatty acids is decreased in cancer. Omega-3 fats promote metastasis.


The most highly unsaturated fats found in fish oil break down into chemicals that block the use of glucose and oxygen.

Eat more grass-fed red meat/wild game over chicken, fish, and pork as they don’t have the ability to detox pufa out of their systems as ruminant animals can.


Avoid foods that contain polyunsaturated fats, like corn, soy, safflower, flax, cottonseed, canola, peanut, and sesame. Mayonnaise, pastries, even candies may contain these oils, check the label for ingredients.


Omega-3s & 6s cause aging, clotting, inflammation, weight gain, and cancer.


Eat lean fish with less fat like orange roughy, trout, tilapia, shellfish, and all wild-caught preferred.


When going out to eat, TAKE VITAMIN E (Consciouslift to save $$) to negate the toxic effects of ingesting unsaturated fats and always ask to have food cooked in butter/coconut oil.



We understand how this information may be new to most of your reading this. We were caught up in supplementing with fish oil and eating tremendous amounts of omega-3s & 6s our whole life. Please share this article with anyone that can benefit from this information and if you have any other questions regarding this topic reach out. There is much more information presented about the toxic effects of omega 3s & 6s, but you have to dig deeper into your research. Our goal is to spread the truest health and fitness information.


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If you want to listen in more detail regarding the detrimental affects of polyunsaturated fats, see below:


https://www.youtube.com/watch?v=ngdmdtrwyas


https://www.youtube.com/watch?v=v63FPhLMoog


https://www.youtube.com/watch?v=7OBcXWdfx0w


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