Posts Tagged ‘heart disease’

Three Devastating Problems Proving Fish Oil is the Wrong Choice, Part 1

Fish oil use has many advocates and a ridiculous number of studies that apparently support the use of fish oil prophylactically, as well as to treat a laundry list of ailments.

Are over 15,000 studies showing the miraculous benefits of fish oil enough? It doesn’t look like it since countless more fish oil studies are continuously being conducted. Do you get the impression they are “trying a little too hard”? The eminent physician/statistician John Ioannidis, MD, DSc, heading Stanford University’s Preventive Research Center, has voiced his concern on more than one occasion.

Simply put, high numbers of “studies” alone can never be substituted for the incontrovertible proof and consistency that is required and exists in the hard sciences. Science is not swayed by the latest fad or poorly conceived study. However, medical scientists are human, and as such suffer from normal human weaknesses. They want to find a solution to the myriad of medical problems facing all of us today, and for the most part, want to help those around them.

Unfortunately, in their zeal to advance science, they all too often inadvertently compromise the scientific standards that have stood for centuries.

Always remember to distinguish the often inflated, well-intentioned latest findings from the unwavering rock-solid science that is at the core of the uncompromising scientist.

To be continued…

Desperately Seeking Simplified Theories

The following excerpts are from ‘Physics’ (“Notes on the Scientific method”) by Oscar M. Stewart (published by Ginn and Co., New York, N.Y., 1924, 1931, 1939, 1944). This insight seems to be lost on too many of the medical researchers in the field today.

“One should never accept a statement of facts unless he feels confident thatit is in agreement with experiment.”

“The habit of trying to explain things in terms of general principles is one of the most important attitudes of a good scientist.”

“… [T]he number of fundamental concepts and fundamental principles is small. This assumption is sometimes called the ‘law of parsimony’…”

“Any attempt to find a general law is an attempt to reduce the number of laws.”


What this means from a Life-Systems Engineering Science perspective, is that the SIMPLEST explanation is most likely to be right.

Now, think about this:

If a risk factor cannot be attributed to the majority of cases of a certain disease, then that factor is not the primary cause of the disease.

Let’s look at current cancer theories.

Most are too complicated and they do not fit this requirement. A risk factor may be a contributing actor to the disease or merely a concidental factor termend an “association”. In my book, “The Hidden Story of Cancer”, I talk about how the current “risk factors”, “associated factors”, and theories linking cholestoerol, saturated fat and heart disease do NOT fit this requirement, either.

Unnecessary complication is NNOT required to find answers in science.

Dr. Warburg knew this a long long time ago.

So why don’t the researchers of today know this?

That is a mystery…

Read more about this in “The Hidden Story of Cancer”. You can get a copy of this book from, or

Proof of EFA Deficiency

Todays food processing requires widespread use of preservatives, additives, and artificial chemicals. EFAs have a short shelf life since they spoil quickly. Food processors have to replace ingredients that spoil with stable long-lived alternatives. Everything in food mfg. revolves around increasing shelf-life and making the EFAs inactive. Virtually every processed product in the supermarket has a substantially, though artificially, increased shelf life. As a result, it is difficult to obtain enough UNPROCESSED EFAs through our diet.

For example, margarine was developed at the request of Napoleon as an inexpensive, long-lasting spread costing much less than butter. The chemical process of hydrogenation that creates transfats was patented in 1911. It was known in 1939 that the transfats caused by hydrogenation were associated with increased skin cancer contraction rates. Margarine can be left out for a year with no refrigeration and it won’t spoil. Compare that result to any “real food”. No food can last longer than a few days without spoiling unless there are cancer-causing additives in the food. This means that the oxygen transfer is ruined. Thousands of products now contain these harmful oils and preservatives – from cakes and cookies and bread, to frozen pizza.

While it is possible to get enough natural EFAs from modern food, it has become extremely difficult.

To learn more about these transfats, pick up a copy of “The Hidden Story of Cancer” at, and turn to the section titled, “Transfats – A Small Percentage Causes Great harm” on page 255.

Defective LDL Cholesterol Becomes a “Poison Delivery System”

LDL cholesterol is not the “bad guy” that everyone would have you believe; it serves a VERY IMPORTANT ROLE in our natural (healthy) bodily functions.

As I talk about in my book “The Hidden Story of Cancer” (, huge numbers of molecules in the omega 6-based cooking oils are already RUINED by commercial food processing. The body then incorporates these adulterated oils INTO the LDL cholesterol. With the consumption and transport of DEFECTIVE cancer-causing processed oils (please read my book for the background to this), LDL cholesterol acts like a “poison delivery system”, bringing deadly transfats and other ruined oils into the cells. It is primarily the oxidized (altered) parent omega 6 that clog the arteries, NOT SATURATED FAT! Renowened interventional cardiologist, Dr. David Sim, makes a great analogy that anyone can understand:

“It’s like building a wall without having enough bricks. You use another material and ‘fill in the hole’, but it doesn’t work correctly. The same thing happens when cholesterol doesn’t have enough parent omega 6 to incorporate.”

In nature, with the consumption of organic, unprocessed EFAs rather than adulterated oils and transfats, LDL cholesterol should be made up of significant amounts of properly functioning “parent” omega 6, linoleic acid (LA), and as a result it will NOT BE HARMFUL.

Furthermore, it is THE NATURAL TRANSPORTER OF PARENT OMEGA 6 AND PARENT OMEGA 3 INTO THE CELLS. [We NEED cholesterol to transport ESSENTIAL fatty acids into our cells, or we become deficient in these fatty acids, and our body does not function properly.]

That’s why it’s NOT necessary to lower LDL cholesterol, nor is the absolute LDL numbers as important, when the diet contains sufficient unadulterated EFAs.

Also note the body has no natural “cholesterol sensor” in the bloodstream. Unlike sodium, calcium, glucose levels, your body does not need to maintain a strict cholesterol level. For example, glucose levels are maintained to an amazingly tight 0.1% (just 1 teaspoon of sugar per every thousand teaspoons of blood) in each of us! Nature implemented biological sensor mechanisms only if required.


This is THE REASON the medical profession has offered us no insight into why our cholesterol numbers keep plummeting, yet heart attacks continue to increase. LDL CHOLESTEROL IS IMPROPERLY BLAMED for a myriad of health problems when the real culprit is defective EFAs. LDL cholesterol has no alternative but to transport these killers throughout our body since we have inadequate amounts of properly functioning LA in our diets. The “experts” never made this critical connection and pinpoint the REAL “problem” with LDL. The cholesterol-lowering drugs simply can’t lower the defective omega 6 enough.

The daily television and print advertisements bombard us with doomsday comments about “bad cholesterol” coming from your genetics and the food you eat. LDL cholesterol isn’t bad in and of itself. If it was, we’d all be dead and the human species would have ceased eons ago. An appropriate analogy is the situation of a drunk driver causing an accident – the drunk driver is like bad EFAs, and the automobile is like cholesterol. The cancer institutes and pharmaceutical companies would have you ban all automobiles (cholesterol) INSTEAD of addressing the problem by ELIMINATING the drunk driver (bad EFAs).

Perhaps for the first time, utilizing the biochemical and physiological properties of EFAs, this explanation of cholesterol finally makes sense.

We can only begin to touch on this topic in this online medium but there is so much more to know and understand. To read more on this, pick up a copy of “The Hidden Story of Cancer” from today.

Please visit my website at There you will find MANY articles showing exactly how badly the cholesterol studies have FAILED when trying to prevent heart disease and everything else they blame on LDL. The drug companies will do everything within their power to keep you on their cash cow cholesterol-lowering drugs which do you more damage than good. There are many articles there and it is highly recommended you take the time to read them all, especially if your doctor, or family/friends are recommending you take cholesterol-lowering drugs because you were told during an examination that your levels are “high”.

Trust in the science.

Matters of the Heart

February 28, 2010 Leave a comment

Cancer of the heart rarely occurs. Why? You will likely be told it’s because heart cells don’t reproduce (divide). This is not the reason. You need to know that, of the extremely small number of cases that develop, heart cancer mainly occurs on the right side of the heart. The right atrium is where deoxygenated blood from the veins (containing lower amounts of oxygen) re-enters the heart and is then pumped back to the lungs.

Is this only a coincidence? Or does the fully oxygenated blood entering the left side of the heart (left atrium) protect the heart from cancer with its higher oxygen content while the right side, less protected, is therefore more susceptible to cancer attack?

This is something to think about, and, as I talk about in my book “The Hidden Story of Cancer”, is consistent with Dr. Warburg’s seminal prime cause of cancer discovery.

To learn more, please visit  today.

WARNING: Fish Oil Increases Platelet Aggregation!

February 24, 2010 Leave a comment

So many people are still confused by the belief that fish oil is good for you. It isn’t!

And just to remind you once again, I thought I would share with you this quote from researchers published in The New England Journal of Medicine (all the way back in 1986):

“…In patients with atherosclerosis, prostacyclin biosynthesis…fell [decreased] by a mean [average] of 42 percent during the fish-oil period.”

What does this mean in real-world English? Hang onto your hats, here comes a doozy…

Life-Systems Engineering Science analysis: For those of you who have read my books, you may recall prostacyclin (PGI2) is the body’s natural blood thinner and keeps platelets apart naturally. The last thing a heart disease patients needs or wants is a reduction in this critical substance. CVD (cardiovascular disease) patients require MORE, NOT less PGI2 as decrease will significantly increase their risk of heart attack.

You can learn more about this by picking up a copy of “The 24-Hour Diet” or “The Hidden Story of Cancer” at

Reference: Knapp, H, et al., “In vivo indexes of platelet and vascular function during fish-oil administration in patients with atherosclerosis,” The New England Journal of Medicine, Vol. 314, April 10, 1986, No. 15, pages 937-942.

Margarine vs Real Butter

February 20, 2010 Leave a comment

The Professor’s NEWSFLASH!

Prior to the advent and huge rise in margarine (and other hydrogenated oil) use:

• Death rates from Heart Disease & Cancer were at only 3%.

• Obesity was at only 5%.

• Diabetes was practically nonexistent!

The strong case against margarine:

Eating margarine (and other trans-fats), not getting enough of the critical healthy essential oils (EFAs), along with high sugar consumption and lack of sufficient protein in our diets has caused an epidemic of disease and ill health in this country and around the world. Margarine plays a key role in our deteriorating health because it is unnatural – our bodies are not designed to use it. A plastics engineer would call margarine “plastic food,” – meaning that margarine’s molecular structure resembles a low-grade plastic. Margarine is not real food by any stretch of the imagination. If you leave margarine sitting out, no insect will touch it and it won’t spoil. They seem to know better than us what is edible and what isn’t.

Margarine contains a tremendous amount of harmful distorted EFAs called trans-fatty acids.1 Hydrogenation is the chemical addition of hydrogen to another chemical. When applied to oils, the process turns the healthy essential oils into dangerous trans-fatty acids, which are very unhealthy for humans.2 The process of hydrogenation requires a metal catalyst, like nickel, and is stopped when the margarine looks butter-like, without regard to the unnatural fat by-products, which have been produced.3 These by-products include trans-fatty acids, lipid peroxides and other potentially toxic compounds. Some large studies have been published, which suggest that ingestion of trans-fatty acids is considered a risk factor for heart disease.4 In 1956 Lancet published a 16-page article warning physicians of its dangers but few listened.

Trans-fatty acids can block the body’s ability to use healthy Essential Fatty Acids (EFAs) in the production of eicosanoids and they lessen the transfer of the life-giving nutrient, oxygen, across cell membranes.5 Sufficient transfer of oxygen is crucial for cellular health, prevention of cancer, energy, and a healthy immune system.

In 1939, The American Journal of Cancer published that eating trans-fats produced cancer when skin was exposed to ultra-violet rays. Your skin needs unadulterated parent omega 6 EFAs (it contains NO omega3), but most people have been consuming trans-fats or excessive amounts of omega 3 instead, so their skin (and other tissues) are deficient in EFAs, causing it to be susceptible to UV rays that can lead to the development of cancer. It is important to understand that your skin doesn’t utilize omega 3 EFAs (like in fish or flax oils), which is one reason why I recommend a formula with a higher balance of organic, cold-pressed “parent” omega 6 than omega 3.

It is difficult to get undamaged parent omega 6 oils in your diet. Despite what you may read from popular health publications and “professionals” about omega 6 oils, ALL of my research clearly shows that nearly every bit of omega 6 in the foods we eat has been damaged in one fashion or another so that we absolutely need to get it in a high-quality supplement. The balance of parent omega 6 and 3 is crucial as well. Simply taking flax oil (I NEVER recommend fish oil – because it is excessive in harmful omega 3 derivatives) is not enough. Flax is excessive (unbalanced) in omega 3, and without enough unprocessed omega 6 there will be an imbalance. It is nearly impossible to avoid all trans-fats, so the best way to ensure your cells get the good oils you need is to take a high-quality supplement.

You can also expect vision-related problems when you consume too many trans-fats in your diet.6 This is because your eyes are supposed to contain healthy EFAs, but are getting the distorted oils instead. Studies show that the trans-fatty acids we eat do get incorporated into brain cell membranes, including the myelin sheath that insulates neurons. They replace the natural DHA in the membrane, which affects the electrical activity of the neuron. Trans-fatty acid molecules disrupt communication, setting the stage for cellular degeneration and diminished mental performance.7 This shows that EFA deficiency likely plays a key role in mental and emotional disorders from children to the elderly.

Researchers have found that trans-fats are more detrimental to the ability of blood vessels to dilate, a marker for Heart Disease risk. “This suggests that trans-fatty acids increase the risk of heart disease more than the intake of saturated fats,” concluded the scientists at Wageningen University in the Netherlands. It suggests that if French fries were cooked in saturated fat instead of in hydrogenated vegetable oils, they would probably be safer.8 It is important to note that even though margarine is promoted as “heart-healthy,”

The Professor’s NEWSFLASH!

Margarine eaters have twice the rate of heart disease as butter eaters.9

The actual numbers will prove to be much greater.

Now read about the truth about real, full-cream butter by downloading the rest of this highly informative Science Not Opinion e-Newsletter at:  (pdf file).

To learn more, please visit  today. Your health will thank you!