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Quotes about Polyunsaturated from the world's top natural health / natural living authors

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"The Gruppo Italiano per lo Studio della Soprawivenza nell'Infarto Miocardico (GISSI) Prevenzione Trial assessed 11,324 Italians after a heart attack and randomly assigned them to take polyunsaturated fatty acids, vitamin E, both, or neither.15 The polyunsaturated fatty acids led to a reduction in heart attacks and related events, but vitamin E had no effect. The ATBC study showed an increase in strokes with vitamin E." - J. Douglas Bremner, Before You Take that Pill: Why the Drug Industry May Be Bad for Your Health (Get the book.)

"In the same study, it was noted that "Polyunsaturated fatty acid intalpolyunsaturated fats and monounsaturated fats are found in nuts and seeds in their natural state, however, most polyunsaturated oils are not good for you because they are processed using very high temperatures (such as when corn oil is removed from the corn). And as heating and processing any fat renders them harmful, it is even worse to cook with this type of damaged fat. The best oils are those that are liquid and cold-pressed (not heated in processing)." - Dr. David W. Tanton; Ph.D., A Drug-Free Approach To Healthcare, Revised Edition (Get the book.)

"Trans fats are polyunsaturated vegetable oils that have been processed to make them remain solid at room temperature. Trans fats also come from frying food in polyunsaturated vegetable oils, such as corn oil, sunflower oil, safflower oil, and soy oil, all of which are not bad for you until they are heated. As you may know, trans fats increase the level of bad LDL cholesterol in your bloodstream and lower your level of good HDL cholesterol. According to Dr." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"In another study, extracts of n-3 polyunsaturated fatty acids also led to a significant reduction in heart attacks in men with heart disease.51 Contrary to public opinion and to what you read in the papers, however, omega-3 fatty acids will not prevent heart disease. A recent analysis of 41 studies of omega-3 fatty acids with a total of 36,913 participants52 showed no reduction in cardiovascular events or total mortality with omega-3 supplementation using fish oils and other supplements. There was a 7% increase in cancer, which was not statistically significant." - J. Douglas Bremner, Before You Take that Pill: Why the Drug Industry May Be Bad for Your Health (Get the book.)

"Let me translate: The amount of saturated fat in the diet probably may have little if any bearing on the risk of heart disease, and evidence that increasing polyunsaturated fats in the diet will reduce risk is slim to nil. As for the dangers of dietary cholesterol, the review found "a weak and nonsignificant positive association between dietary cholesterol and risk of CHD." (Someone should tell the food processors, who continue to treat dietary cholesterol as a matter of life and death." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.) "Industry and media soon followed suit, and terms like polyunsaturated, cholesterol, monounsaturated, carbohydrate, fiber, polyphenols, amino acids, flavonols, carotenoids, antioxidants, probiotics, and phyto-chemicals soon colonized much of the cultural space previously occupied by the tangible material formerly known as food. The Age of Nutritionism had arrived. he term isn't mine." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.) "Adding omega-3 fatty acids to the diet (that is, eating more of a certain kind of fat) "substantially reduces coronary and total mortality" in heart patients, and replacing saturated fats with polyunsaturated fats lowers blood cholesterol, which they deem an important risk factor for CHD. (Some researchers no longer do, pointing out that half the people who get heart attacks don't have elevated cholesterol levels, and about half the people with elevated cholesterol do not suffer from CHD." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.) "Meanwhile, in the shadow of these titanic struggles, smaller civil wars have raged within the sprawling empires of the big three: refined carbohydrates versus fiber; animal protein versus plant protein; saturated fats versus polyunsaturated fats; and then, deep down within the province of the polyunsaturates, omega-3 fatty acids versus omega-6s. Like so many ideologies, nutritionism at bottom hinges on a form of dualism, so that at all times there must be an evil nutrient for adherents to excoriate and a savior nutrient for them to sanctify." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.)

"You should be aware that margarine from polyunsaturated oils that have been hydrogenated to solidify them does not contain EFAs. You might like to consider the benefits of a vegetarian diet. However, a vegetarian lifestyle requires a great deal of thought, planning and dedication to ensure the food intake is well balanced. For instance, if you eliminate meat from your diet you must make sure you include alternative iron-rich foods or supplements. Making such a radical change to eating habits requires strong discipline." - Dr Ron Roberts, Asthma Controlled Naturally: Techniques That Work (Get the book.)

"You also want to eliminate refined oils and manufactured polyunsaturated oils from your diet. What oils are good? Virtually any raw natural oil is good. Olive oil is the best. Use lots of extra virgin olive oil in your cooking. Surprisingly, butter is cool—provided that you can get butter that doesn't contain antibiotics and bovine growth hormone and all the rest of the nonsense that many dairy farmers use. "Wait a second! Isn't butter high in saturated fat?" Absolutely, and let's put that bugaboo to rest. Natural saturated fats in moderation are not a problem." - Jon Barron, Lessons from The Miracle Doctors: A Step-by-Step Guide to Optimum Health and Relief from Catastrophic Illness (Get the book.)

"During this process some of the polyunsaturated fats undergo chemical transformations, which turn them into trans fatty acids (trans fats), often referred to as "hydrogenated vegetable oils." Margarine may be composed of up to 54 percent trans fatty acids while a typical vegetable shortening can be 58 percent trans fats. You can detect hydrogenated vegetable oils in foods by reading the labels." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.) "In particular, one's consumption of polyunsaturated fats as contained in refined and vitamin E depleted products, such as thin vegetable oil, mayonnaise, salad dressings, and most brands of margarine, leads to a particularly high risk for the development of skin cancer and most other cancers. Since most animal protein foods also contain fats that are exposed to high heat during food preparation, or even contain added fats as, for example, in fried chicken or fish sticks, the risk of cancer rises dramatically when these food items are combined and eaten regularly." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.) "The free radicals may also form in the tissues after the oils or fats have been ingested. polyunsaturated fats are difficult to digest, since they are deprived of their natural bulk and are no longer protected against free radicals by their natural protector, vitamin E, a powerful antioxidant; this important vitamin is being removed during the refining process. Eating a hamburger and French fries, for example, can flood your body with free radicals." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"Vegetable oils are rich sources of linoleic acid, and animal fats are the main dietary sources of arachidonic acid; therefore, patients with PMS would be wise to decrease their consumption of animal fats and increase their consumption of polyunsaturated vegetable oils so that they have more of the good guy, PgEl. A diet high in the other nutrients mentioned would also promote the synthesis of PgEl. We will discuss these more in the nutritional supplement section." - Tori Hudson, N.D., Women's Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness (Get the book.)

"Early protection against sudden death by n-3 polyunsaturated fatty acids after myocardial infarction. Circulation. 2002;105: 1897-1903. Singh RB, et al. Effect of an Indo-Mediterranean diet on progression of coronary artery disease in high risk patients. Lancet. 2002; 360:1455-1461. Surette ME, Koumenis IL, Edens MB, Tramposch KM, Clayton B, Bowton D, Chilton FH. Inhibition of leukotriene biosynthesis by a novel dietary fatty acid formulation in patients with atopic asthma: a randomized, placebo-controlled, parallel-group, prospective trial. Clin Ther Mar. 2003; 25(3):972-979. Suzuki S et al." - David W. Grotto, RD, LDN, 101 Foods That Could Save Your Life! (Get the book.)

"The polyunsaturated fatty acids led to a reduction in heart attacks and related events, but vitamin E had no effect. The ATBC study showed an increase in strokes with vitamin E. Three other studies, involving observations of tens of thousands of people, the Cambridge Heart Association Antioxidant Study (CHAOS),16 the Heart Outcomes Prevention Evaluation (HOPE) study,17 and the Women's Health Study,18 also failed to find a protective effect for vitamin E on heart disease." - J. Douglas Bremner, Before You Take that Pill: Why the Drug Industry May Be Bad for Your Health (Get the book.)

"Or how an elderly Sardinian herding his flock up a rocky hillside would react when told his lunch should contain no more than 4 grams of monounsaturated or polyunsaturated fat? Yet, this is what most diet gurus insist you do. Successful centenarians have proved such complicated guidelines unnecessary. And come on. How long are you really going to do these things? Our evolutionary diet was never about such controlled perfection. Our genetic program evolved from foraging animals and nomadic ancestors. Our ancestors ate whatever they could find or catch." - Dr. Steven R. Gundry, Dr. Gundry's Diet Evolution: Turn Off the Genes That Are Killing You - And Your Waistline - And Drop the Weight for Good (Get the book.)

"If, however, hydrogen atoms are absent at several spots on the fat chain, the fat is called polyunsaturated. polyunsaturated oils are liquids. And if just one spot on the carbon chain has no hydrogen atoms attached, the fat is called monounsaturated. Olive and canola oils are rich in this sort of fat. They are unusual in that they are liquid at room temperature but solid in the refrigerator. Saturated fat is the kind that pushes your cholesterol upward. All fats are mixtures. Beef fat, for example, is about half saturated fat, with the rest being a mixture of various unsaturated fats." - Neal D. Barnard and Bryanna Clark Grogan, Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs (Get the book.)

"Unsaturated fats are liquid, and they are found in two basic forms: monounsaturated (for example, olive oil) and polyunsaturated (for example, fish and vegetable oils). The polyunsaturates contain essential fatty acids, nutrients used by the body as raw materials to produce a huge array of subsidiary fatty substances that perform countless basic functions. Among other roles, they are fundamental building blocks of cellular membranes and regulatory compounds that enhance or suppress disease processes." - Stephen Sinatra, M.D. and James C., M.D. Roberts, Reverse Heart Disease Now: Stop Deadly Cardiovascular Plaque Before It's Too Late (Get the book.)

"Trans fats also come from frying food in polyunsaturated vegetable oils, such as corn oil, sunflower oil, safflower oil, and soy oil, all of which are not bad for you until they are heated. As you may know, trans fats increase the level of bad LDL cholesterol in your bloodstream and lower your level of good HDL cholesterol. According to Dr. Walter Willett, professor of nutrition and epidemiology at the Harvard School of Public Health, trans fats in food cause at least 30,000 premature deaths in the United States each year." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"Once in contact with air, polyunsaturated fats attract many oxygen free radicals and become oxidized, that is, they turn rancid. Oxygen free radicals are generated when oxygen molecules lose an electron. This makes them highly reactive. Eating these aggressive fats causes them to attach to cell membranes in a manner similar to an oil slick in the sea engulfing and suffocating birds and sea creatures. Thus, the free radical activity in such fats has a severely damaging effect on cells, tissues, and organs." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"All the polyunsaturated fatty acids tested had an inhibitory effect, with EPA (found in fish and formed from alpha-linolenic acid in flax) being the most potent. Monounsaturated (e.g., olive oil) or saturated fatty acids (found in beef and dairy) were not inhibitory. "The ability of certain fatty acids to inhibit significantly the growth of three human pancreatic cancer cell lines in vitro at concentrations which could be achieved in vivo suggests that administration of such fatty acids may be of therapeutic benefit in patients with pancreatic cancer," reported researchers." - Freedom Press, Natural Cancer Cures: The Definitive Guide to Using Dietary Supplements to Fight and Prevent Cancer (Get the book.)

"Table 10: Sources of polyunsaturated Oils Omeea-3 Fattv Acids Omesa-6 Fattv Acids Cold Water Fish Oils Borage (mackerel, salmon, albacore Black Currant tuna, sardines, lake trout) Canola Flax Seeds Corn Flaxseed Oil Cottonseed Pumpkin Seeds Primrose Walnuts Safflower Soybean Sunflower What is wrong with processed polyunsaturated (i.e., vegetable) oils such as soy, corn, canola, cottonseed, etc? Processed vegetable oils (i.e., refined oils) are extremely abundant in today's diets and are the most common oils found at grocery stores." - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"Sunflower oil *;* Safflower oil i' Walnut oil •I- Sesame oil Bad Fats Refined polyunsaturated Vegetable Oil These include most commercially available vegetable oils—corn, soy, safflower, and "vegetable oil." See the description of unrefined omega-6 polyunsaturated fats above for a further discussion. Most Saturated Fats Beef, pork, lamb, chicken, and dairy foods are the main sources of saturated fats in our diet. It is a common misperception that eggs contain a lot of saturated fat. The average egg has only 2 grams and the newer omega-3 eggs have even less." - Mark Hyman, Ultra-Metabolism: The Simple Plan for Automatic Weight Loss (Get the book.)

"More than 1200 men with cholesterol levels above 300 mg/dL, four-fifths of whom also smoked, were randomized so that half received counseling about diet (decrease saturated fats by more than half and increase polyunsaturated fats) and smoking cessation. Over the subsequent 10 years, there were 44 percent fewer cases of heart disease and 39 percent fewer deaths among the men who had been counseled about diet and smoking than among the men in the control group (about two deaths were prevented for each 100 men who received counseling)." - John Abramson, Overdosed America: The Broken Promise of American Medicine (P.S.) (Get the book.)

"Polyphenols, like other antioxidants, help protect cells from the normal, but damaging, physiological process known as oxidative stress polysaccharide—long string of glucose molecules polyunsaturated fats—large class of fatty acids with many members, including both the omega-6s and the omega 3s; found in vegetable oils, nuts, and fish proanthocyanidins—plant compounds helpful in preventing degenerative disease; powerful antioxidants that are several times more potent than vitamins C and E." - Jonny Bowden, Ph.D., C.N.S., The Most Effective Natural Cures on Earth: The Surprising, Unbiased Truth about What Treatments Work and Why (Get the book.)

"Polyunsaturated Fat or polyunsaturated Fatty Acid PUFA An oil with many open (unsaturated) areas on its fatty acids. Light in color and liquid at room temperature. The more unsaturated, the lighter the liquid (for example, safflower oil versus olive oil). Omega-3 Oil or Omega-3 PUFA 0-3 A PUFA in which the unsaturated areas are in a unique location, the third bond from the omega end. Omega-6 Oil or Omega-6 PUFA 0-6 A PUFA in which the unsaturated areas are in a unique location, the sixth bond from the omega end." - James Scala Ph.D., 20 Natural Ways to Reduce the Risk of Prostate Cancer : A Mind-Body Approach to Health and Well-Being (Get the book.)

"It derived about 34 percent of its calories from fat—12 percent from saturated fat, n percent from monounsaturated fat, and 6 percent from polyunsaturated fat—and included about 312 milligrams a day of cholesterol. After a little more than a year, the researchers noted that those following the Mediterranean-style diet were doing much better than the control group. The results, they reported, were "striking." After nearly four years, the results were clearer than ever." - Caldwell B. Esselstyn, Jr., M.D., Prevent and Reverse Heart Disease (Get the book.)

"Polyunsaturated fats and monounsaturated fats are found in nuts and seeds in their natural state, however, most polyunsaturated oils are not good for you because they are processed using very high temperatures (such as when corn oil is removed from the corn). And as heating and processing any fat renders them harmful, it is even worse to cook with this type of damaged fat. The best oils are those that are liquid and cold-pressed (not heated in processing). Any oil can be cold-pressed, and would be indicated on the label." - Dr. David W. Tanton; Ph.D., A Drug-Free Approach To Healthcare, Revised Edition (Get the book.)

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