Rheumatoid Arthritis Fish Oil and Fatty Acids TherapyReviewed by Admin on Apr 16.Rating: -
As already noted, the food speaks Dr. Seignalet in his book The Power. The 3rd Medical, and, according to their research, are of great importance in the advancement of various diseases, including arthritis, stand out as major cereals, milk from animals (discussed in the previous article ) and oils. Seignalet Recall again that states that the “contamination of the cells” is the main cause of most rheumatic diseases, neuropsychiatric disorders and autoimmune diseases, as well as being the source of more than 65% of cancers, including other diseases.
“Contamination” that causes DNA damage that leads to cells cancerizarse and is caused mainly by bacterial macromolecules from the modern diet that cross the small intestine and end up accumulating in the body. Proposed to avoid this “fouling” cell, and thus any disease, its regime Ancestral Hipotóxico original or summarized in the following: -The total exclusion of food cereals (except rice and buckwheat). -The complete exclusion of animal milk and all dairy products.
‘The consumption of raw (meat, fish and seafood), or at least, never fried or prepared more than 110 ° C). -The use and intake of only virgin oils obtained by cold pressure. ‘The preferential use of biological products. Seignalet says that modern medicine does not really have the importance of the small intestine as a fundamental part of health, and as a result, patients are not able to assess the problems involved malfunction.
“The small intestine, says Seignalet-deserves a detailed study as it is, in my opinion, a key body. The small intestinal mucosa provides a barrier between the body’s internal environment and hazardous environmental factors, such as bacteria and food . And most people that barrier bad plays its role and allows the cross too many macromolecules. Well, some of these substances are harmful to accumulate, along with favorable heredity, causes numerous diseases.
” And as for the oils, our topic today-Seignalet advises the following: -The-virgin olive oil and extracted from the first cold pressing, because it provides monounsaturated fatty acids. ‘The nut, soy and canola because they provide alpha-linolenic acid. – The evening primrose and borage because beta-linolenic acid contribute. OILS Oils are edible vegetable liquid fats, obtained from certain seeds or oleaginous fruits. Are obtained by pressure of the product that contains (mechanical methods) or by solvent extraction.
The olives and sunflower are grown mostly for oil. In other plants such as soybeans, oil is a byproduct during the process undertaken to make better use of the grain later. The free fatty acid content determines the degree of acidity of the oils. An oil containing 1% of the fat in the form of free fatty acids are said to have 1 ° acidity.
Vegetable oils are 100% fat. They contain no cholesterol and they dominated usually polyunsaturated fatty acids. In regard to the oils of plants, the extraction was often done by first cold pressing (about 30 ° C) and containing essential fatty acids, in particular acid linoleic and linolenic acid. However, after World War II, many began oils extracted by heat and by complex refining processes, in the opinion of Seignalet, have three major drawbacks:
- the persistence of certain harmful products such as hexane,
- highly integrated in the fatty
- impossible to completely eliminate,
The creation during undesirable saturated fatty acids and new chemical species more or less hazardous, the transformation of a portion of unsaturated fatty acids to fatty acids “trans” that our body is unable to metabolize, and researchers such as Mann (1994) incriminated in certain common conditions: high cholesterol, arteriosclerosis, obesity and insulin resistance in diabetes.
In 1995 several teams of researchers concluded that the polyunsaturated fatty acids affect the incidence of strokes. Seignalet doctor’s advice is therefore not to consume oil but refined oil first cold pressed. These oils cold-pressed (define olive consumer for more information) are often sold labeled as “oil Extra Virgin Olive “and with the following information:” Olive Oil senior obtained directly from olives and solely by mechanical means.”
However, it should be noted that not always the case and many manufacturers, both in the as in olive, sunflower, soybean, rapeseed, etc.., Do not follow exactly the correct manufacturing guidelines or adulterate the final product by various procedures.
It is well known (for the press and other media often pick up these news) that there is industrial or packed small manufacturers and trade with adulterated oils by mixtures that have nothing to do with the product offered for sale. A good example, whether the dead and affected more than 1,000 deaths, and 60,000 affected in varying degrees, were victims of oil or insecticides Organothiophosphorus of tomatoes, is the case called Syndrome or Toxic occurred Rapeseed Oil in Spain in 1981.
Notice how, bypassing all control lanyard (if at all any) of our health authorities, millions of kilos of denatured rapeseed oil imported from France, were treated and sold as edible oil. So as a precaution, do not buy oils that come not endorsed by renowned brands or whose origin is not of real confidence.
It is important to note that oils and fats are likely to become rancid or decomposed, so that nothing We serve a premium quality oil if you eat after having obtained any procedure that breaks down and alter their organoleptic characteristics. The mechanisms of rancidity or decomposition have been extensively studied and are known from at least three common ways rancid:
1. Activation of free radicals and peroxidation.
2. Hydrolysis by the presence of water.
3. By means of microorganisms.
In the first case, the decomposition is initiated by heat in frying: the radicals generated induce an absorption of ambient oxygen to form peroxides and then pre-proper peroxides as such. If we put it through a high temperature (in a skillet or deep fryer oil can reach 180 º C and even overcome), and also the reuse again and again to continue frying (which is quite common for the lack of knowledge about the matter) oil becomes toxic and causes ingestion, and a higher incidence in the cell fouling comment, cause gastric and intestinal ailments that can become severe.
In the second case, the water causes hydrolysis of the radicals and fatty acid molecules restore some original. This results in a chain of reactions that cause the oil to take a smell and taste astringent and unpleasant. In the third case, the alpha of fatty radicals are attacked by enzymes from fungi and bacteria secrete lipases, resulting in a degradation of triglyceride. The repulsive odor is characteristic of this mechanism degradatorio. respect to the shortenings, margarines and cooking can say that increase the water content (17%) and the rest are lipids. They contain vitamins A, D and E. Butter is rich in cholesterol and is composed mainly of milk fat. Margarines obtained by subjecting an industrial process animal fats (fish, pork, etc.) mixed with other plant (called margarine mixed) or only vegetable fat (vegetable margarine). The latter are obtained from fats with a high proportion of linoleic acid.
For its part, the shortening or cooking fat, the composition is made mainly with unsaturated oils of animal and plant rarely are associated with bad cholesterol LDL (Low Density Level) cholesterol sealing of arteries. The latter was observed in all of them, as a variable proportion of the physiologically passes cis to the trans form that does not behave biochemically as the essential fatty acids. These isomers, trans fatty acids not only increase levels of bad cholesterol (LDL) levels but lower the good cholesterol (HDL), causing an increased risk of atherosclerosis and other cardiovascular diseases. Although at present manufacturers are striving to introduce many margarines fortified with vitamins, calcium, omega-3, etc.., Dr. Seignalet the rule of Ancestral Regime.
EXPERIENCES (February 2007) My experience as a patient of Arthritis Rheumatoid to oil and fat-by and report should outline the reasons above, it is also scarce. Remember, however, that one of the steps I took when I decided the “self healing” was failing to take two or three slices of toast with butter, margarine, lard or olive oil (then, without much concern for their class) taking daily at breakfast and sporadically for dinner some night light (I loved the toasted bread with butter with a latte). So I did not know the theories and research Seignalet, guided me through deductions based on certain references, my observations on the reactions to everything he ate, and maybe applying some logic and intuition. I note today that was right, and I have no doubt that the elimination of these fats, along with bread, of course, contributed largely to the improvements that joy today.
Particularly I believe, that apart from confirming it certainty and logic of the theories of Dr. Seignalet-, oils and fats that we use daily in our food, have a high impact on our health and the various diseases to a greater or lesser extent, alter. In my opinion, should be subject to new and comprehensive analyzes and studies (and mostly true) by the agencies responsible for public health-discard-or confirm the absence of harm. But while this utopia? arrives, we who must make a more rational use of different oils and fats that are in the market.
It is essential to know more about all the properties of these elements through sources that are not from the same manufacturers, as we only speak of their excellence and virtue. And also, as noted above with respect to the use of oils, avoid using them again and again to fry potatoes, fish and other fried foods different then eventually become a real poison. In my opinion, a frying oil (which is always preferable to olive, because it withstands high temperatures better) should not be used beyond four or five times and within a reasonable time.
Your continued use, adding new oil (and leave it for days in the pan after using it), there is rescued from degradation and would savor the rich while poisoning us plaice or mullet. Do not forget. If you want to keep in good health and that of his family, always use for their fried dishes Extra Virgin Olive Oil (other oils, soybean, sunflower, etc., Have other uses). Also remember to “Retrieved directly from olives and solely by mechanical means.” It can be a bit more expensive, but ultimately, bringing health gains, it will be much more profitable.
