Sunday, March 29, 2015

The Power of the Parent Essential Oils by Professor Brian Peskin

“Oily” fish (what we are told is best) is WORST 

Excerpt from Nov 2014 by Professor Brian Peskin for Aging Matter Magazine

Fish oil fails again and again.

Here are 3 key issues to never forget:

Importance to diabetics:
Both fish oil supplements and even “oily fish” itself are highly problematic for diabetics. In 2011, researchers examined the effects of fish consumption on Type II diabetic patients. The experiment showed that the diabetics who consumed only non-fatty fish, containing more Parent omega-6 and much less EPA/DHA, had significantly lower blood sugar (good outcome). Further, those who ate “fatty” fish saw a decreased insulin output of 21% (bad
outcome) compared to those not eating “fatty” fish.1

Importance to cancer victims:
Oily fish and marine oil supplements-contributing to higher blood glucose and insulin levels-exacerbate patients’ existing cancer metabolism and metastatic potential because cancer thrives on high blood glucose levels.2 This effect is the opposite of any treatment’s
desired outcome.

Importance to those pursuing maximum anti-aging:
Cold-water fish (the type we are told is best) live in temperatures as low as 32º degrees F,
but warm-water fish may live in 70º degree F waters and have 14X LESS EPA / DHA content than their cold-water relatives!3 Humans live with body temperatures close to 100º F (98.6ºF). At that temperature, fish oil spontaneously becomes rancid (spoiled). This fact alone should cause tremendous concern. EPA / DHA act as “biological antifreeze” to fish living in frigid waters. Humans don’t require such copious amounts because we have an internal temperature of 98.6º F.

1 B. E. Karlström, et al., “Fatty fish in the diet of patients with type 2 diabetes: comparison
of the metabolic e?ects of foods rich in n-3 and n-6 fatty acids,” American
Journal of Clinical Nutrition, vol. 94, no. 1, pp. 26-33, 2011.
2 B. S. Peskin and A. Habib, The Hidden Story of Cancer (6th edition), Pinnacle
Press, Houston, Texas 2011.
3 K. Gopakumar and M. Rajendranathan Nair, “Fatty acid composition of eight
species of Indian marine fish,” Journal of the Science of Food and Agriculture, vol.
23, no. 4, pp. 493-496, 1972.