The Good Fat and the Ugly.

It was a revelation to discover exactly why good fats are crucial to our health, and why bad fats are so damaging.

The path that took me to this revelation was quite extraordinary, I had a fascination with fats when I discovered that my body was very low in all the fat soluble vitamins such as A, D, E and K, and that these vitamins are crucial to protect against cancer. I wanted to know why these were so low. Was it malabsorption of the gut? Well that was part of the picture;

I learned that my gallbladder was full of stones and bile flow was inhibited therefore my fat digestion was poor. But I had also been put on a low fat diet by an American Practitioner Dr Stephen Fry. There was a reason for this, a newly discovered protozoan infection I was diagnosed with; Protomyzoa Rheumatica thrived on fats and a low fat diet was the most effective way to bring the infection down. I kept to his recommendations but what he hadn’t taken into account was that I was already suffering from oxidative stress.

Put simply, every cell in our body fires electrically. The nucleus is in the center of the cell is positively charged, and the outer lining of the cell (cell membrane) is negatively charged.
In the 1950’s a physicist named Dr Johanna Budwig was considered one of the worlds leading authorities on fats and oils. Her research has shown the tremendous effects that commercially processed foods have in destroying cell membranes and lowering the voltage in the cells of our bodies, which can result in disease.
Dr Budwig discovered that when unsaturated fats have been chemically treated, their unsaturated qualities are destroyed and the field of electrons removed. This commercial processing of fats destroys the field of electrons that the cell membranes in our bodies must have to function properly. The fats ability to associate with protein and thereby to achieve water solubility in the fluids of the living body is destroyed. As Dr Budwig put it,

“the battery is dead because the electrons in these fats and oils recharge it.”

When the electrons are destroyed the fats are no longer active and cannot flow into the capillaries and through the fine capillary networks. Without the proper metabolism of fats in our bodies every vital function and every organ is affected. This includes the generation of new life and new cells…..quite simply Our bodies are electric.
Dr Budwigs diet sounded peculiar to me at first, the mixture of Flax Oil and Cottage Cheese sounded too nice, simple and affordable to work. But after reading up on the science behind it, it seemed to make sense, after all she was a very well educated and Nobel nominated physician.

‘The Budwig Protocol has at its heart a diet with its roots in a scientific phenomenon known as the “Warburg Effect” discovered by 1931 Nobel Prize winner, medical doctor and biochemist, Otto Heinrich Warburg. Through his work on respiration he discovered that, in the absence of oxygen, cancer cells would metabolise sugar which enabled them to multiply. In the same era, Budwig found that highly unsaturated cold-pressed linseed oil (flax oil) would carry oxygen into the cells to fight cancer’.

Flax contains high levels of Omega-3 which is an important component of almost all cell membranes. It is polyunsaturated fat and contains Alpha-linolenic acid (ALA) which constitutes 57% of the total fatty acids in flax. Every tablespoon of flaxseed oil contains 8 grams of ALA. Other perhaps more beneficial oils are found in fish, but fish oil and flax oil are highly unstable and it is important that these oils do not become rancid.

Antarctic krill oil is said to be superior to fish oil because it contains Phospholipids, antioxidants and omega-3’s bonded together in a way that may keep them safe from oxidation. Nonetheless these good oils should always be refrigerated.

Krill oil contains Eicosapentaenoic Acid (EPA’s) and Docosahexaenoic Acid (DHA’s). EPA and DHA both are long chain omega 3 fatty acids, and both come from animal sources. DHA keeps your nervous system functioning and provides anti-inflammatory benefits. Higher consumption correlates with improved mood, greater insulin sensitivity, increased muscle growth, and better sleep.

The risk of getting any mercury contamination is apparently low as krill are so low in the food chain they don’t accumulate the metal toxins such as Mercury, that larger fish do.

Oils become ‘Ugly’ essentially when they are heated, and that is what we do to them almost every time we eat. Deep frying at high temperatures and microwaving messes around with the structure of fats and contrary to the benefits that fat can offer us, they then become dangerous and potentially carcinogenic (cancer causing) by oxidizing.

Oxidized omega 6 does damage to your DNA, inflames your heart, and raises your risk for several types of cancer, including breast cancer. It also interferes with brain metabolism


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