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

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"Because of their ability to bind with toxins, raw polyunsaturated fats are the most healing fats for the body. polyunsaturated fats are highly sensitive and are the most subject to structural derangement through heating, hydrogenation and oxidation. Deranged polyunsaturated fats (otherwise known as trans-fatty acids) are the most damaging fats for the body and should be totally avoided. Because all oils are in some way sensitive to light, oxidation, rancidity and contact with plastic, I recommend only purchasing oils that are packaged in dark glass." - David Wolfe, The Sunfood Diet Success System (Get the book.)

"You can ensure that your children get this all-important balance of polyunsaturated fats via: ?Fish oil supplements ?Omega-3 supplements ?Canola oil ?Flax oil ?Walnut butter or another natural, unsalted nut butter ?Green vegetables Q: I've always heard that white cheese is healthier than yellow. Is this correct? A: No, both white and yellow are high-fat and contain the wrong kind of fat. Both have lots of salt and many calories. Neither contributes to good health." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Insulin stimulates and glucagon inhibits a particular enzyme, which influences the availability of polyunsaturated fats for membrane incorporation. This is another aspect of the effect of insulin on the fat metabolism and how the fatty acid composition of the membrane lipids affects the function of insulin. Research shows that increasing membrane fluidity by taking in higher levels of dietary polyunsaturated fatty acids, especially the omega-3s, actually increases the number of insulin receptors, therefore increasing insulin activity." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.) "Most of the fats in nuts are the healthier monounsaturated and polyunsaturated fats.62 Monunsaturated fats, such as those in olive oil, almonds, and avocados, improve insulin sensitivity.63 A Harvard study in 2002 on the benefits of nuts concluded that high dietary nut consumption decreased the risk of sudden cardiac death, a leading cause of death among diabetics. Nuts and seeds are also high in plant sterols (phytosterols), which decrease cholesterol and improve heart health.64'65 In the intestinal lumen, phytosterols displace cholesterol and inhibit cholesterol absorption." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"The buses with seats available (both mono- and polyunsaturated fats), known collectively as unsaturated fats, are able to pick up cholesterol in the bloodstream, where it is deposited by the liver and transported to cells where it is needed to make hormones such as progesterone, testosterone, and estrogen. Wherever you find essential fatty acids you will find the bus with one or more empty seats (mono- and polyunsaturated fats)." - Mary-Ann Shearer, Perfect Health the Natural Way (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.)

"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.)

"Clever advertising has convinced us margarine is good because it has polyunsaturated fats. However, these polyunsaturated fats are not the essential fatty acids the body desperately need, but chemically altered alien fats, which seem to play a major role in the causation of degenerative diseases. Many medical scientific experts feel that the body has adverse reactions to a trace amount of chemically altered foreign substances. The cumulative effects of regularly consuming a diet high in chemically altered fat is devastating. Margarines contain an average of 30% chemically altered fat (CAF)." - James A. Howenstine, A Physician's Guide to Natural Health Products That Work (Get the book.)

"Conversely, a vegetarian cow is a lean cow whose meat is higher in omega-3 fats, monounsaturated fats, and polyunsaturated fats. These fats improve your kidneys' ability to excrete acid, lower your blood pressure, lower your triglycerides, and raise your good cholesterol. They also decrease production of inflammatory substances that accelerate damage to your blood vessels and lead to heart attacks and strokes and that aggravate inflammatory diseases such as rheumatoid arthritis. The amount of protein you eat determines how much produce you need to eat." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Essential fatty acids (EFAs) are polyunsaturated fats that must be obtained from foods. The two essential fatty acids are linoleic acid and alpha-linolenic acid. Linoleic acid is the main omega-6 fatty acid. Alpha-linolenic acid is the main omega-3 fatty acid, which the body can convert to eicosapen-taenoic acid (EPA) and docahexaenoic acid (DHA). Linolenic acid has been found to decrease atherosclerotic plaques, systolic blood pressure, and related morrality in that high dietary consumption is related to low incidence of atherosclerosis." - Tori Hudson, N.D., Women's Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness (Get the book.)

"There are two major essential fatty acids in polyunsaturated fats: alpha-linolenic acid and linoleic acid. They, in turn, are classified into families according to their molecular structure. The families go by the names omega-3 and omega-6. We should be eating a proper balance of these fatty acids. But we don't. In fact, we haven't been doing a good job at this for a hundred years or more, which may pardy explain why we have so much heart disease and other chronic illnesses that were not common in earlier times." - 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.)

"Since polyunsaturated fats are manufactured and do not exist in natural form, they are indigestible, and the body recognized them as dangerous. Margarine, for example, is just one molecule away from plastic, and therefore extremely difficult to digest. Free radicals, which are the body's natural cleansers, try to get rid of the fatty culprits that have affixed themselves to the cell membranes. When the radicals digest these harmful fats, they also damage the cell membranes. This is considered to be a main cause of aging and degenerative disease." - 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.)

"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.) "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.) "As I write, the FDA has just signed off on a new health claim for Frito-Lay chips on the grounds that eating chips fried in polyunsaturated fats can help you reduce your consumption of saturated fats, thereby conferring blessings on your cardiovascular system. So can a notorious junk food pass through the needle eye of nutritionist logic and come out the other side looking like a health food. seven a BEYOND THE PLEASURE PRINCIPLE e eaters, alas, don't reap nearly as much benefit from V V nutritionism as food producers." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.)

"The Step 1 diet advises to reduce total fat intake to less than 30 percent of daily calories, with 8 to 10 percent of calories coming from saturated fats. polyunsaturated fats should comprise less than 10 percent of daily calories. Monounsaturated fats (olive oil, avocados, soy) should be limited to less than 15 percent of total calories. The intake of cholesterol should be less than 300 mg per day. Protein should be about 15 percent of total calories, and total calorie intake should be determined based on what amount would help to maintain normal body weight." - Tori Hudson, N.D., Women's Encyclopedia of Natural Medicine: Alternative Therapies and Integrative Medicine for Total Health and Wellness (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.)

"After analyzing 23 dietary intervention studies on the independent effect of nuts on lipid levels, they concluded that eating between 50 and 100 grams of nuts five or more times a week, as part of an overall diet with total fat content around 35 percent of calories (and high in mono- and/or polyunsaturated fats), may reduce total cholesterol between 2 and 16 percent and LDL cholesterol between 2 and 19 percent. How much is 50 to 100 grams of nuts? The bottom of the range, 50 grams, is around lA cup, an amount in line with the FDA-approved qualified health claim from 2003 that eating 1." - Elaine Magee, Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well (Get the book.) "Nerve cells need B6 in order to function properly; this vitamin may also be involved in the metabolism of polyunsaturated fats. Vitamin B12.1 call B12 the enzyme-assistant vitamin because it is required for several enzymatic reactions. It helps protect against heart disease by helping to control homocysteine levels and thus reduce the risk of heart attack and stroke. Like B6, B12 has an important role in building and maintaining the sheaths that protect nerve fibers. B12 is needed, together with folic acid, for cell formation and growth and to help manufacture red blood cells." - Elaine Magee, Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well (Get the book.)

"What are polyunsaturated fats? Polyunsaturated fats are missing two or more hydrogen pairs, or have two or more double bonds in their chemical structure (multiple double bonds make them even less stable than monounsaturated fats). Oils high in these fats are also liquid or soft at room temperature. Examples of oils high in polyunsaturated fatty acids are corn, safflower, soybean, and sunflower. Polyunsaturated oils are the least stable of all the fats and cannot withstand a lot of high heat processing or cooking because free radicals are easily formed." - M.D. David Brownstein, The Guide to Healthy Eating (Get the book.)

"Although enzyme selectivity and other physiological factors are also important determinants of the fatty acid composition of phospholipids, a diet high in omega-3 polyunsaturated fats will result in increased amounts of eicosapentaenoic and docosahexaenoic acids in circulating tissue pools. Specific fatty acids also can be associated with certain types of foods. Pentadecanoic acid (15:0) and heptadeca-noic acid (17:0) are fatty acids produced by bacteria in the rumen of ruminant animals." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.) "In addition, Hajjar and Kotchen [145] examined the NHANES III data and reported that the southern region of the United States, which consumed the highest amounts of monounsaturated and polyunsaturated fats, also had the highest SBP and DBP compared to other regions. b. Interventional Studies. Many studies have examined the impact of the amount or type of fat on BP. However, as discussed previously in this chapter, any change in total fat intake often introduces changes in other dietary factors as well, leading to potential confounding." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.)

"Your brain needs protein and polyunsaturated fats (especially DHA) to grow correctly. These are critical building blocks. ?DHA works with vitamin D to direct the sculpting process and promote your ability to learn. ?Dietary acid-base balance can affect favorably or unfavorably the levels of hormones in the brain that work alone and together with vitamin D to direct brain development and brain function. ?Cheese and refined grains promote inflammation that may overwhelm brain protective mechanisms, causing degenerative neurological disease." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Polyunsaturated Fats: Good AND Bad. polyunsaturated fats are nicknamed "the in-between fats" because they have both positive and negative properties. The problem with polyunsaturated fats is, when they are exposed to heat or sunlight, they generate free radicals. Safflower, sunflower, and corn oils, followed by peanut oil, are high in polyunsaturated fats. Trans-fatty Acids: Bad. Trans-fatty acids are man-made, and are considered by some in the medical profession to be even more harmful than saturated fats." - Barnet Meltzer, M.D., Food Swings: Make the Life-Changing Connection Between the Foods You Eat and Your Emotional Health and Well-Being (Get the book.)

"More importantly, polyunsaturated fats bind to a variety of nuclear receptors and behave like hormones (Cortisol, estrogen, vitamin D). In other words, both omega-6 and omega-3 fats influence what your genes do, right along with vitamin D and other steroid hormones. This is why diet has such a tremendous impact on your health. Unfortunately, the typical North American diet has one of the lowest intakes of omega-3 fatty acids in the industrialized world? fewer than 200 milligrams a day." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"Research has shown that out of 100 people who consumed large quantities of polyunsaturated fats, 78 showed marked clinical signs of premature aging. They also looked much older than others of the same age did. By contrast, in a recent study on the relationship between dietary fats and the risk for developing Alzheimer's disease, researchers were surprised to learn that the natural, healthy fats can actually reduce the risk for Alzheimer's by up to 80 percent." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"Macadamia nut oil Unrefined 0mega-6 polyunsaturated fats (in small doses) In small doses, certain types of unrefined omega-6 polyunsaturated fats are necessary. These are natural vegetable oils that have not been chemically processed. The problem in today's world is that the ratio of omega-3 to omega-6 fats in our diet has changed dramatically. We have been flooded with polyunsaturated vegetable oils of poor quality. These "refined" oils include most commercially available cooking oils: corn oil, "vegetable oil," safflower oil, and others." - Mark Hyman, Ultra-Metabolism: The Simple Plan for Automatic Weight Loss (Get the book.)

"ESSENTIAL FATTY ACIDS Essential fatty acids (EFAs) are often referred to as good fats because of the healthy benefits they provide (they are a form of polyunsaturated fats). In fact, EFAs aren't just good, they are essential to supporting optimum health. And since the body cannot produce EFAs on its own, the only way to get them is through a proper diet or supplements, thus making outside sources of these fats essential." - Brenda Watson and Leonard Smith, The Detox Strategy: Vibrant Health in 5 Easy Steps (Get the book.)

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