The Science of Essential Fatty Acids and the Toxic Effects of Adulterated Fatty Acids on Health
#30 Part 3 2023 The Rowen Premium Report
Dear Subscriber,
In the midst of my research and compilation of Brian Peskin’s information on adulterated fats, I came across this article that is of extremely high instant importance/relevance to all of us. Below is an easy to read/comprehend abstract of a 2013 report on the huge toxicity of adulterated fats right in line with Prof. Peskin’s analysis. And below that abstract are some comments answering an inquiry about the oil to use in making homemade mayonnaise.
I define a poison as a substance that damages you. One way it can damage is by blocking processes in your biochemical pathways. Heavy metals do this, as I am sure you understand.
For decades you were barraged with commercials and false information from health “authorities” to dispense with butter and switch to margarine for “cholesterol” reasons. Many people did. I grew up in this era and my mom, ignorant to the truth, purchased “healthier” margarine.
As I have reported, fatty acids get taken up into your cell membranes and can remain there for years. So, I might be still carrying around adulterated fats from my youth.
In my last few posts, I have addressed the all-important prostaglandin called prostacyclin, which I consider the most important vascular lubricator, and which has enormous anti-inflammatory, vascular protecting, anti-thrombotic, and anti-cancer properties. It is absolutely critical to maintain continuous production of prostacyclin.
In this report we see the effects of trans fats on prostacyclin production. The researchers took margarine off the shelf of supermarkets and incubated the oil with human cultured endothelial cells, the cells that line your blood vessels! What an important and valuable study for all humankind. But despite the wisdom in this published article, you are still being spoon fed dangerous adulterated oils in processed foods you are likely eating every day.
Please know that heating unsaturated oils leads to conversion of natural “cis” fatty acids to “trans”. The effects of trans are very serious. The researchers found at very high statistical significance, that as the ratio of trans fats to natural linoleic acid (LA) increases