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Posts Tagged ‘oxygenation’

Parent to Derivative EFA Ratios – The conversion is MUCH LESS than Everyone States

The major metabolic route of ALA (parent omega-3) in the body is beta-oxidation. This means that parent omega-3 is mainly burned for energy – not incorporated into cellular structure or used for derivatives – your body requires very little and will attempt to remove an excess if it can. ONLY VERY LITTLE PARENT OMEGA-3 IS REQUIRED FOR PROPER CELL MEMBRANE STRUCTURE. However, if you are “overdosing” from supplements, based on incorrect advice [which is MOST of the current advice on the market], the excess will be forced into the cell structure as the “Lipids 2000” medical journal states:

“Linoleic acid (LA parent omega-6 FA) accumulates throughout the body of most mammals, whereas alpha-linolenic acid [ALA parent omega-3] is rarely found in those tissues to the same extent as LA”, “Increased alpha-linolenic acid [parent omega-3] intake increases tissue alpha-linolenic content [parent omega-3]” (Lipids 2000 Apr; 35(4):395-400.

This will NEGATIVELY IMPACT your cancer defense.

ALA accumultes in specific sites in the body of mammals, and only a small portion of dietary ALA is converted to DHA (Sinclair, A.J., et al., “What is the role of alpha-linolenic acid for mammals,” Lipids 2002 Dec;37(12):113-23).

The next piece of shocking information is from the “PUFA Newsletter”. “Alpha-Linolenic Acid Conversion Revisted” by Norman Salem et al., states,

“A recent article in the PUFA [Polyunsaturated Fatty Acid] Newsletter indicated that in adult men and women the ‘average estimated conversion of … alpha-linolenic acid to n-3-LC-PUFA metabolites and docosahexaenoic acid [DHA] was 17.3 +/- 12.8 and 3.6 +/- 3.8 percent, respectively (mean + SD)’. This is likely to be an OVERESTIMATE of the actual overall conversion rates for several reasons. We see even with this excessive estimate of the parent omega-3 derivative conersion that theoretically no more than 37% of them are converted to derivatives.”

The article makes the case that in reality only about 5% of the parent ALA [omega-]) is converted into derivatives. Pawlosky and others calculate that less than a mere 1% goes to derivatives. The article ends with, “The best estimates of alpha-linolenic acid conversion to n-3 LC-PUFA are much smaller than those claimed…”

Omega-6 conversion is also overstated:

“… Linking LA and AA in this way also implies a direct conversion of LA [parent omega-6] to AA [omega-6 derivative] which is not the case. In fact, a very high dietary LA will reduce membrane AA [the opposite effect!].” Note: This is why it was reported in the article by S. Bunting, s. Moncada, and J.R. Vane, titled “Prostacyclin – Thromboxane A2 Balance: Pathophysiological and Terapeutic Implications,” ‘British Medical Journal’, (1983)Vo.39, No.3, pages 271-276, that “AA in the phospholipids of Eskimo [consuming lots of parent omega-6] is approximately ONE-THIRD of that in Danes.”

The above quote was taken from Crawford, M.A., “Commentary on the workshop statement. Essentiality of and recommended dietary intakes for Omega-6 and Omega-3 fatty acids,” in ‘Prostaglandins Leukot Essent Fatty acids 2000 Sep;63(3):131-4.

Here is the takehome to all the science above:

TOO MUCH OMEGA-3, OMEGA DERIVATIVES, OR DEFECTIVE EFAS RUIN THE CELL MEMBRANE STRUCTURE AND MINIMIZE YOUR LEVEL OF ANTICANCER PROTECTION.

Remember your goal is to MAXIMIZE the cell membrane structure so that the cells can remain fully oxygenated (cellular oxygenation), thus preventing a drop in cellular oxygenation of 30% which is the threshhold that Dr. Otto Warburg showed over and over again that healthy cells convert to cancer cells and cannot be reconverted.

So… when you are supplementing with Parent Essential Oils, PLEASE be sure you find a blend with the PROPER balance of Omega-6 and Omega-3 (2.5:1 to 1:1) or you could inevitably be negatively affecting your health and cancer prevention.

You can read more about this in much more detail in my book, “The Hidden Story of Cancer”, which can be ordered through the following website: http://www.brianpeskin.com.

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Oxygen & The Cells

Achieving peak oxygen-absorbing function of ALL the trillions of cells that make up the body is the goal, because doing so is to greatly minimize the cells’ susceptibility to forming cancer. I have talked about this extensively in my book “The Hidden Story of Cancer”.

In the course of his research, Dr. Warburg designed equipment to measure the oxygen level in the body. Dr. Warburg conclusively showed that if there is just a 35% oxygen compromise (decrease in the tissue), then cancer develops – automatically! You didn’t do anything “wrong”, and you wouldn’t even know that this oxygen reduction is happening because you wouldn’t feel it. Does it make sense to stay “close to the edge” of the cancer cutoff point and risk contracting cancer? No.

Once again, cancer medical journal articles published in 1996 and 1997 make the decreased oxygen – increased cancer connection and increased spreading of localized cancer cleaer:

“Tumor oxygenation predicts for the likelihood of distant metastases [cancer spreading] oin human soft tissue sarcoma.” [1]

“Tumor hypoxia [too little oxygen in the cell] adversely affects the prognosis of carcinoma of the head and neck.” [2]

How can we detect and remedy such an oxygen-deficient condition?

Find out how in “The Hidden Story of Cancer”. You can get your copy from http://www.brianpeskin.com today.

[1] Brizel, D.M., et al., Cancer Research 1996:56-941-43.

[2] Brizen, D.M., et al., Int. J. Radiat. Oncol. Biol. Phys. 1997;38:285-290.

Excerpt from “On the Origin of Cancer Cells”, Science, February 1956, Volume 123, Number 3191

March 22, 2010 1 comment

The following was written by Dr. Otto Warburg (comments inserted by Professor Peskin as “bp”)

For more of this information, please read, “The Hidden Story of Cancer” (www.brianpeskin.com).

**********

Cancer cells originate from normal body cells in TWO PHASES. The first phase is the IRREVERSIBLE INJURING OF RESPIRATION. Just as there are many remote causes of plague – heat, insects, rats – but only one common cause, the plague bacillus, there are a great many remote causes of cancer – tar, rays, arsenic, pressure, urethane – BUT THERE IS ONLY ONE COMMON CAUSE INTO WHICH ALL OTHER CAUSES OF CANCER MERGE: THE IRREVERSIBLE INJURING OF RESPIRATION.

(bp: Dr. Warburg makes it clear that cancer has but one primary cause, and all other effects lead to this prime cause.)

The irreversible injuring of respiration is followed, as the second phase of cancer formation, by a long struggle for existence by the injured cells to maintain their structure, in which a part of the cells perish from lack of energy, while another part succeed in replacing the irretrievably lost respiration energy by fermentation energy.

Because of the morphological inferiority of fermentation energy, the highly differentiated body cells are converted by this into undifferentiated cells that grow wildly – the cancer cells.

To the thousands of quantitative experiments on which these results are based, I should like to add, as a further argument, the fact that there is no alternative today. If the explanation of a vital process is its reduction to physics and chemistry, there is today no other explanation for the origin of cancer cells, either special or general.

(bp: Thousands of experiments confirm Dr. Warburg’s conclusions.)

From this point of view, mutation and carcinogenic agent are not alternatives, but empty words, unless metabolically specified. Even more harmful in the struggle against cancer can be the continual discovery of miscellaneous cancer agents and cancer viruses, which, by obscuring the underlying phenomena, may hinder necessary preventive measures and thereby become responsible for cancer cases.

******

Harvard Professor Lewontin eategorically states that genetic causes are meaningless unless a metabolic pathway is specified and understood. Dr. Warburg knew of, and stated this same insight earlier, in 1955.

Dr. Warburg’s Conclusions:

* Mutation (the “genetic theory”) is not cancer’s cause.

* Supposed carcinogenic agents (other than oxygen deprivers) are not cancer’s cause.

Dr. Warburg warns here that researchers looking into genetic causes or various non-specific carcinogens will bring forth no significant results because they are not the true direct cause of cancer. Valuable time has been wasted in these fruitless searches.

But apparently, no one has listened. We keep hearing about the so-called genetic “predisposition”, the “viral” possibility, the DNA “mutation”. Dr. Warburg made it clear that those “researching” these areas are wasting precious time, hindering protective measures, and indeed, becoming responsible for causing more cancer cases…

See the full explanation in “The Hidden Story of Cancer” by Professor Brian Peskin. You can get a copy at http://www.brianpeskin.com.

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 http://www.brianpeskin.com, and turn to the section titled, “Transfats – A Small Percentage Causes Great harm” on page 255.

The Immune System and Cancer’s Speed of Development

Cancer does not develop rapidly.

Dr. Warburg says that in humans, cancer development typically takes DECADES.

This amazing statement surprises most people unfamiliar with cancer progression. You may have heard about a case in which cancer supposedly grew very rapidly. You should realize that in such cases, the cancer was only detected at a very late stage – and had already taken many years to develop. This is another striking discovery that Dr. Warburg addressed in his book, “Investigations from the Metabolism of Tumors”. Dr. Warburg observed that cultured, fully developed cancer cells, once injected into the body, take YEARS to continue to develop.

Dr. Warburg stated:

“The mysterious latency period of the production of cancer… differs in various animals; it is ESPECIALLY LONG IN MAN and here often amounts to SEVERAL DECADES…”

While it may initially seem dismaying that cancer develops for years before it is detected, this actually shows us that the body is equipped with powerful defenses against cancer that make its development in the body extremely difficult.

THE BODY NATURALLY HAS A HIGH RESISTANCE TO DEVELOPING CANCER CELLS, which is why it takes so long to grow.

The immune system protects the body against cancer. Therefore, it is critical to keep your immune system in “high gear”. The Five Simple Anticancer Seps I talk about in my book, “The Hidden Story of Cancer” (see http://www.brianpeskin.com) ensures your immune system stays optimized. It is not often pointed out, however, that it is also vital to make sure that ALL the cells in the body are “operating” exactly as they should, at a high level of efficiency, without damage or impairment to any of their functions. Dr. Warburg’s discoveries demonstrate this.

While the immune system protects largely by destroying unwanted entities in the body AFTER they have formed and are present (germs, toxins, and even a certain amount of cancer cells), peak function of ALL the trillions of cells that make up the body makes it MUCH LESS LIKELY THAT CANCER CELLS WILL EVER FORM IN THE FIRST PLACE.

With use of the scientifically based anticancer discoveries of “The Hidden Story of Cancer” program, the body’s INBORN CAPABILITY to defeat cancer while it is still undetectable by usual diagnostic means can be restored to an unprecendented degree. If that natural capability has been reduced by deficiencies, ill health, etc., this plan enables the cells to be returned to a condition of robust health in which they are not likely to form cancer at all.

To learn more about these Five Simple Anticancer Steps, please visit http://www.brianpeskin.com and pick up a copy of “The Hidden Story of Cancer”, today.

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 www.brianpeskin.com  today.

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: http://brianpeskin.com/newsletters/08margarine06.pdf  (pdf file).

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