Fish Oil Dose Question/more
Tom
Jeannette Ewin said and I quote “By administering adequate doeses of GLA
along with the fish oil, there is no drop in DGLA but the AA from DGLA is
blocked. Therefore, if your taking adequate amounts of fish oil it doesn’t
matter how much GLA you take becasue the conversion to AA is blocked. This is a
technical point and she didn’t reference her information so I can’t quote it. I
don’t know the right answer either, would be good to find out. Dr Sears should
have it right, he is very good.
Regards
Peter.
December 27th, 2005 at 2:53 am
Tom
It would seem taking 50-100 times
Now we are getting to the bottom of it
more EPA will help negate the effects of GLA. Fits roughly with the theory
to. If you ever find any more on this I’d certainly be interested. I’v got
than a passing interest in essental fatty acids.
Regards
Peter.
December 27th, 2005 at 1:52 pm
Guys,
I take been taking 270mg of GLA (in the form of Black Currant Oil) every
day since the beginning of the year and my body fat/muscle ratio is
better than ever. As you all know, I take 9g of Flax Oil Daily (4.5g of
Omega 3, primarily ALA and LA) and fish oil is not part of my supplement
regimen. No ill effects. I’ll refer you to Joachim’s Complete Fat
Lowdown posted below. For those of you who are new to this, he was the
old chemist/fat wizard/bowel disorder king from the old message board.
Essential fatty acids / omega-3, omega-6, omega-9
Posted By: joachim, AB- <ehvoss@…
Date: Monday, 26 November 2001, at 4:18 a.m.
I suggest that you do your homework rather than just taking Udo’s oils
or your daily 2 tablespoons of flax seed oil. Try and understand that
so-called omega fats are actually families of fats and understand the
following facts:
OMEGA-3
Omega-3 is not just one product. What is commonly referred to as Omega-3
is actually 4 different compounds.
1. Linoleic acid=LNA (mainly in flax, flax seed oil, certain nuts like
walnuts, soybean oil, and dark green leavy vegetables)
2. Stearidonic acid=SDA (mainly in blackcurrant seed oil and in some
oils of microbial origin)
3. Eicosapentaenoic acid=EPA (found only in oils of marine origin, such
as those obtained from cold-water fish and marine mammals)
4. Docosahexainoic acid=DHA (found only in oils of marine origin, such
as those obtained from cold-water fish and marine mammals)
Now, if you only take LNA, our cells have the ability to make SDA, EPA
and DHA. However, the conversion of LNA to SDA, EPA and DHA is inhibited
by competing fats, (mainly margarines, consuming high amounts of omega-6
oils, shortenings, trans-fatty acids, hard fats, cholesterol), and
sugar, lack of minerals (magnesium, selenium, zinc), lack of vitamins
(B3, B6, C, E), viruses, obesity, diabetes, aging, and rare genetic
mutations. That is why I always suggest to eat wild salmon (sardines is
second best choice) plus take your 1 - 2 tablespoons of flax seed oil to
get the full spectrum of essential omega-3 fat.
OMEGA-6
The first and most important compound within omega-6 family is called
Linoleic acid (LA). LA is abundant in polyunsaturated safflower,
sunflower, and corn oils. In addition, this family includes
gamma-linoleic acid (GLA), dihomogamma-linolenic acid (DGLA), and
arachidonic acid (AA).
If LA is provided by foods, our cells usually have the ability to make
GLA, DGLA, and AA. Again, if conversion of LA is inhibited by the
factors listed above, you might need to take extra GLA. Some scientific
studies suggest that the enzyme necessary to make GLA from Omega 6 might
be absent in about 30% of the population (including my wife). GLA is
present in evening primrose, borage, and black currant seeds. GLA is
also a precursor from which the body makes DGLA, the parent of
beneficial Series 1 Prostaglandins. That is why many oil companies offer
flax/borage or flax/evening primrose combination, which I think is an
excellent idea.
There is no need to substitue AA as it is found in many meats, eggs, and
dairy products.
OMEGA-9
Actually not considered essential but beneficial. Omega-9 is Oleic acid
and Oleic acid rich foods are: Olive and peanut oils, avocado. Olive oil
should not replace the “other fats” as many so-called experts suggest to
the naive public. A recent study (which I posted here) has shown that
olive oil causes blood vessels to constrict by 34%. Because such
constrictions injure the blood vessels’ lining, olive oil might
contribute to heart disease. So as usual, eat in moderation.