Dear Subscriber,
Today I recorded a podcast with Prof. Brian Peskin, M.S. my mentor on fatty acids. It will be available to all in a few days. In my humble opinion, this interview could be one of the most important pieces of health information for you and family you will ever view, bar none.
I know you are barraged with advertisements for marine (fish) oils. I have to reluctantly admit that these oils were once on our supplement shelves. But I didn’t use them a lot. Something didn’t sit just right with me, and it had nothing to do with me being a vegetarian. I was concerned about consumption of oils that made fish stink within hours after being caught. I ONLY used them as part of my natural blood thinning program, and not to reduce inflammation as most of my peers do. But my reading led me totally away from marine oils for most any purpose and directly to real essential oils.
I plan to write a longer piece for the premium section on fatty acids. But here’s the gist. There are essential fatty acids. Two in fact. Both are found in plant sources and are the parent oils for all omega 6 and omega 3 fatty acids in your body. They are 18 carbon linoleic acid and 18 carbon alpha linolenic acid respectively. From these two, your body can make longer and more unsaturated derivatives on demand. This process is limited in humans, and for that reason, the pundits tell you to down “essential fatty acids” in the form of marine oils, which oils are NOT essential. They are derivatives, and have real toxic properties.
Peskin tells us that your body only converts 1% of your EFA intake to the longer and/or more unsaturated derivatives. Years ago, it was believed to be in the neighborhood of 30%. Because the process is limited, the pundits try to make you believe that God made a mistake in humans, so limiting the conversion. But I don’t believe that God makes mistakes. Conversion is limited for good reason.
Your cell membranes, and especially the membranes of your mitochondria, your cellular energy furnaces, are lined with 30% protein and 70% fats, the overwhelming majority of which are omega 6. Why is that? These fatty acids are stable and naturally resistant to dangerous oxidation. Omega 3, more unsaturated are much more vulnerable. Omega 6 fatty acids are what permit oxygen to pass into your cells. I was not aware of that until I read Peskin’s scientific collection. In fact, if you limit the omega 6 in your body, you can set yourself up for cancer and a host of chronic degenerative diseases. But on the other hand, I am seeing literature and interviews from highly placed people in alternative medicine to convince you that omega 6 is poison. Even the Price Pottenger Foundation, which I HIGHLY respect, has literature attacking omega 6 seed oils. Unfortunately, this literature fails to clarify and separate seed and nut oils from the natural source. Reading it, you might conclude that you will die from eating omega 6 rich almonds. I want to make it clear that what is in the bottle of Mazola, Wesson, sunflower, safflower oils are NOT omega 6.
Here is the structure of real omega 6:
The processing of the seed oils damages and adulterates these critical fatty acids at the site of the double bonds. In the presence of heat and oxygen, they quickly become rancid, and polymerize into plastic like compounds. It took years for the truth of “no cholesterol” margarine to come out. But the truth of our civilized diets which are very rich in comsumption of extracted nut and seed oils has been slow to emerge. Instead of addressing the highly refined and processed diets we eat, you are encouraged to consume marine oils to negate the effects of the seed oils. But marine oils are worse. Just look at the amount of double bonds in marine oil EPA:
This oil is so vulnerable to oxygen damage that it goes rancid immediately at room temperature. And your body is more that 20ºF higher than room temperature. These oils go rancid extremely quickly, and can polymerize into plastic like molecules. This can happen in your cell membranes.
Research of the past few decades has shown that EPA laden marine oils will suppress the contractility of your heart to congestive heart failure levels, yet these oils are being sold like water.
We face a calamity in the rise of chronic degenerative conditions in the world, from heart disease, to diabetes, to Alzheimer’s, to arthritis, hypertension and more. My condition, macular degeneration, was rare just 4 generations ago. Now it is blinding millions. Peskin points out that fatty acids incorporated into your cellular membranes will remain in place with a half-life of about 2 years! Hence, what you ate YEARS ago will be affecting you now. Certainly, my retina still contains some of the fatty acids I consumed in my childhood.
This information was the ahha moment for me. My mom, may she rest in peace, was ignorant of what we know today, and thought she was doing the right thing by using non-cholesterol containing bottled Wesson and other oils in her cooking. Into college I ate chips, and other fried foods. Tasty yes, but they come with a high price. My heart and circulation have been spared (likely due to pristine diet for the past 25 years), but not my eyes, though they have remained stable for the past 4 years. Diseases of toxic nutrition can take years to manifest. It is for this reason that I constantly beat the drums on this issue. What you are eating, and what you feed your children IS going to manifest one way or the other at some time – as health, or as disease.
I had thought that macular degeneration was genetic. My dad had it. We both are/were blue eyed. Well, there is genetic propensity for everything, yes. However, there has to be a trigger. And in the case of macular, good statistical analysis has shown its rise exactly parallels the rise of the Western refined food diet.
The holiday season is here, and it is going to be real easy to eat toxic food. I implore you to eat with care. If God did not make it, don’t eat it. God did not make seed and nut oils. God made the almond, walnut, sunflower seed, avocado, etc. God did not have their extracted oils coming out of the ground for you to cook with. Please keep that in mind in your choice of food. Anything with extracted oil added should be considered toxic. The only exception to this rule, in my book, is organic high quality extra virgin olive oil. (And unscrupulous criminals are risking your health with adulterated EVOO products, cutting the oil with highly toxic refined seed oils like cottonseed.)
Prof. Peskin has made some outstanding materials, including his books (one of which I am co-author) available to you at a very low price. You get a discount with the code DrRowen.
I do encourage you to get these books and materials. If you are interested in an excellent fatty acid supplement, which I believe will help most people considering a relative deficiency of unadulterated fatty acids in the general American diet. yes-supplements.com is the site and the coupon code is SUSAVE10. I will have an expanded report on this for you in an upcoming post in the Premium section. I will show you that contrary to the nonsense you are reading about real omega 6 oils, that more consumption of omega 6 directly reduces inflammation!
Thank you for being a subscriber. I am honored that you would be a reader, and I thank you for suggesting these pages to your friends. I will let you now as soon as the podcast with Prof. Peskin is uploaded.
To Your Excellent Health,
Robert Jay Rowen, MD
Thankyou for sounding the alarm for your readers once again. This is a complete reversal of most everything being expounded for decades
We knew the condemnation of egg yolks and of real butter were wrong when it happened. But this is real news to me and I am so grateful to you, and you break it down into what is logical. Thankyou again, Dr Rowen.
Possible life-shortening interaction between omega-3's and aspirin:
https://pubmed.ncbi.nlm.nih.gov/33964664/