The Statin Damage Crisis by Dr. Duane Graveline M.D. & Dr. Malcolm Kendrick M

Author:Dr. Duane Graveline M.D. & Dr. Malcolm Kendrick M. [Graveline M.D., Dr. Duane]
Language: eng
Format: mobi
Publisher: Duane Graveline, MD MPH
Published: 2012-07-29T00:00:00+00:00

a.) Omegas 3 and 6

Much has been learned recently about the omegas, 3 and 6 and their usefulness as anti-inflammatory agents. Until very recently the emphasis was solely on omega-3, portrayed as the omega of primary importance. This concept has recently been challenged by the results of recent research and much of the following is based on revolutionary work on PEOs (Parent Essential Oils). The physiologic and biologic importance of unadulterated parent omega-6 has turned out to be missed by most researchers in the field.

The inflammation suppression potential of the essential fatty acids (EFAs) has been found to be of such importance in arterial inflammation as to cause Lee and his group at the Thrombosis and Vascular Biology Unit of Birmingham's City Hospital in the U.K., to strongly recommend omega supplements in the long-term treatment plan of myocardial infarction patients. According to Lee, there is no longer any doubt as to the vital role of these polyunsaturated fatty acids in reducing cardiovascular disease risk. Recent studies have discovered that their strong anti-inflammatory effects are due to their ability to be converted into anti-inflammatory prostaglandins, also called eicosanoids.

There are two families of essential fatty acids: omega-3 fatty acids and omega-6 fatty acids. Both are termed "essential" because certain specific ones cannot be produced by the body and must therefore be obtained from the diet. Now we find that much of our ingested omega-6 has been inactive, rendered thus by food preservation, processing, storage and cooking so that EFAs are deficient both in amount and in ratio of one to the other, for omega balance is the key to proper metabolism. Now, nutritionists and physiologists are calling attention to this need for proper functional balance in the ratio of omega-6/-3 that we consume.

Now we are beginning to use the terms parent fatty acid, stressing that our intake must focus on the parent omega-6 (linoleic acid, LA) and parent omega-3 (alpha-linolenic acid ALA) that we eat each day, not their derivatives. So we shortchange ourselves when we buy derivatives, particularly when we focus on just omega-3.

Only recently have we learned how dramatically the ratios of omega-6/-3 have changed in meat and eggs since these animals no longer eat a variety of plants on the range but are penned and corn-fed. Adding to this has been the effect of modern food processing. Virtually every processed product on the supermarket shelves has been substantially altered, artificially, for increased shelf life, severely curtailing essential fatty acid amount and quality.

Now as to balance, we should be taking in nearly twice as much omega-6 as we do omega-3. This is a radical departure from what I have said in the past but it is based upon compelling research evidence. No longer do I recommend omega-3 supplementation alone. Modern food technology has changed all that.

It is true that the ratio of omega-3 to omega-6 in the typical Western diet has been falling for decades, closely paralleling the rise in heart disease during the same time period. However this has

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