Please understand, this warning did not say ALL olive oil, because pure fresh, authentic, first pressed, organic cold pressed extra virgin olive oil is one of Mother Nature’s most beautiful healing foods. Consuming high-quality, healthy fats like this type of olive oil (along with taking MOXXOR brand’s greenlip mussel oil supplement) for your salads or top dressing certain mediterranean foods is one of the most effective ways to maintain a lean and fit body so long as you balance your other oils and foods with MOXXOR’s Omega-3s.
Independent tests at the University of California, Davis, found that 69% of the store-bought olive oils they tested turned out to be fake! Perhaps now you see why we don’t want olive oil used as a filler oil in our Omega-3 supplements. According to my research, these filler oils such as olive are used by everyone except MOXXOR. Copy cat products that make you think they have a good cheap version use 150 mgs of olive oil to 50 mgs of greenlip mussel oil and the greenlip mussels were all either cooked or frozen before being their marine lipid (oil) was extracted. Not the case with MOXXOR since it is cold extracted, and the Greenlip mussels were never cooked or frozen only lightly chilled.
The New York Times reports that “50 percent of the olive oil sold in America is, to some degree, fraudulent.” This includes many well-known and expensive brands. “American grocery stores are awash in cheap, fake ‘extra virgins,’” says The Wall Street Journal. CBS News adds: “Consumers who think they’re buying one of the healthiest foods on the planet often get something very different.” We can only imagine the source that is used for the filler oils since no one even knows they are in these products in the first place.
When I have done enough research to find a great olive oil I will share that brand with my Celestial Musings Blog readers. I am on to a few sources right now but in the meantime my goal is to help us all to control the inflammation that all these rancid oils in our diet have caused us through the years. And the way I do that is by sharing MOXXOR. MOXXOR meets my husband Nazim’s and my highest, Art of Wellness expectation and that is why it is our flagship product and receives my CELESTIAL STAMP OF APPROVAL!
- Linoleic Acid (LA). This omega 6 oil can be found in abundance in corn oil, soybean, safflower and sunflower oils. Linoleic acid (or LA) has two problems that severely limit the omega 6 benefits:
The body converts LA. For this conversion LA needs a sort of catalyst named delta 6 desaturase. This same desaturase converter is used in the pathway to make the essential omega 3 fatty acids EPA and DHA from the precursor ALA omega 3. In short: omega 6 LA conversion competes for resources with omega 3 ALA conversion.
LA converts to arachidonic acid (AA). This AA fat, while critical for good health in modest quantities, will cause chronic inflammation when not held in check by a healthy dose of omega-3s.
- Arachidonic acid or AA is found in large quantities in feed lot or CAFCO dairy and animal meats and fats. As mentioned, it’s highly inflammatory, and if not balanced with omega 3 will cause chronic inflammation diseases such as heart disease, arthritis, obesity, and diabetes, as well as many mental disorders. This is why I only recommend RAW MILK and dairy be obtained from grass fed certified organic farms that produce certified organic raw milk. Same is true for our meat; it must come from grass fed/pastured sources.
LA is technically an essential oil, because it’s a precursor of AA. “Essential” means that we have to get it from diet, mainly plants, and that our body needs it to make AA. I am not saying we need to completely eliminate everything we love to eat I am suggesting that we get the balance right and simply cut down on the pro-inflammatory foods and oils, check their sources (be sure they are organic, cold extracted or cold pressed and do not come from feed lots or farmed fish) and increase the anti-inflammatory foods and oils like MOXXOR to make it a whole lot easier to effect the balance.
Omega 6 containing foods are downright dangerous to consume – think fast food restaurants!
The key to understanding the benefits of omega 6 is that the messengers should play a short role, and as soon as our system gets their message they should be turned off ASAP. The turn-off switch is called PGE3, and this turn-off messenger is made from omega-3 EPA. The problem with EPA is that we typically don’t have enough to balance the AA overdose. EPA comes mainly from marine lipids like MOXXOR. When we could eat some salmon with our worrying about “frankensalmon” from fish farms it was easier but now it is either laden with mercury or farm raised in its own waste. The AA overdose stems from the consumption of animal fats (AA) (from CAFCO animals forced to high Omega-6 grains and other disgusting things like dead cats and dogs), but foremost from people being fed massive amounts of corn and soybean oils (LA). The massive overdose of LA then uses most of the available desaturase converter, and leaves little for the conversion of ALA to EPA. The ability to make EPA from ALA is extremely limited for most people on a Western diet. It’s estimated that between 1% and 5% of ALA is successfully converted. Vegetarians and vegans need to understand the role of the omega 6 and omega 3 ratio, and are at risk when they are inclined to believe that all vegetable oil must be healthy. Many of my vegetarian clients will take use MOXXOR brand omega-3 because the greenlip mussel is so very low on the food chain but is so very potent and pure. If you can make on exception make it MOXXOR.
We have to very careful of foods that contain high ratios of Omega 6
- Omega 6 linoleic acid (LA) competes with omega 3 alpha-linoleic acid (ALA) for the converter delta 6 desaturase. This competition results in less omega 3 EPA production. Less EPA production means less PGE3 messenger production. The more LA we consume from corn oil and soybean oil, the less EPA our body can make.
- Omega 6 arachidonic acid (AA) creates the messenger PGE2 which causes pain and inflammation.
- We need PGE3, made from EPA, for which we need both omega 3 ALA and delta 6 desaturase, to stop the PGE1 and PGE2 messengers once they got their message across.
Arachidonic acid (AA) is not only the precursor for PGE2, but also for similar compounds called leukotrienes. These leukotrienes are up to 10,000 times more inflammatory than PGE2, but they cause no pain. The inflammation in obesity, diabetes, and coronary heart disease are examples of painless inflammation.
Whether AA is turned into PGE2 or into leukotrienes depends on many factors, but one very important factor is regarding certain painkillers, advertised as called COX inhibitors. When you take these drugs and consume lots of Omega 6 this becomes very problematic. Because the process to turn AA into the inflammatory and painful substance PGE2 is called the COX2 pathway. This painful COX2 pathway can be shut down with painkillers. By blocking the COX2 pathway the arachidonic acid is forced down an alternative conversion pathway (5-lipoxy-genase) which produces the very harmful and inflammatory leukotrienes. This alternative pathway is up to 10,000 times more harmful and is the number one source of the major killer diseases.
This is a typical chain of events:
- The system is challenged by a virus attack, an allergy response, or oxidative stress (ROS or Reactive Oxygen Species).
- To respond to the attack, the fats in the cell membranes are used to make messengers.
- The fats in the cells have too much AA (arachidonic acid).
- The fats in the cell are deficient in omega 3 EPA because a) we didn’t consume enough fish or MOXXOR, or b) the vegetable oil ALA was not efficiently converted to EPA because the delta 6 converter was used for the massive corn oil to AA conversion.
- Because the PGE2 pain messengers, made from AA, are not stopped with the PGE3 antidote from EPA, we can’t bear the pain any more, and we take a painkiller.
- The painkiller kills the pain by inhibiting the COX pathway, but we pay a hefty price in the form of uncontrolled inflammation: leukotriene inflammation that is 10,000 times stronger.
- The massive inflammation, albeit sometime painless or a little less painful, causes over time an epidemic of heart disease, diabetes, and obesity.
- This is why corn oil and soybean oil are silent killers and what’s more they are now (GMO) AKA genetically modified organisms.
Omega-3 fatty acids are a type of polyunsaturated fat considered essential for human health because the body cannot manufacture it. People must obtain omega-3 fatty acids from foods such as fish, nuts, such as walnuts and seeds, including including chia and flax.
What are the types of omega-3 fatty acids we hear about all the time?
ALA, or alpha-linolenic acid, is an 18-carbon chain and three cis double bonds. The first double bond is located in the n-3 position or at the omega end of the fatty acid. Thus, ALA is considered a polyunsaturated n-3 (omega-3) fatty acid.
EPA or eicosapentaenoic acid contains a 20-carbon chain and five cis double bonds; the first double bond is located at the third carbon from the omega end. DHA or docosahexaenoic acid is a 22-carbon chain with six cis double bonds; the first double bond is located at the third carbon from the omega end of the fatty acid.
ALA is found in flaxseed, canola and soybean oils, and walnuts. (HOWEVER, please beware of the canola and soybean option as they are now nearly all GMO) I check every label to see that they are not there.What are the sources of omega-3 fatty acids?The two Omega-3’s we hear so much about were actually discovered first and are known as EPA and DHA. However there are actually 18 Omega-3’s. DHA and EPA are found in good supply in fatty fish such as herring, mackerel, salmon, tuna and trout AND of course THE nearly unheard of GREENLIP MUSSELS FROM NEW ZEALANDS MARLBOROUGH SOUNDS REGION which are unique among all living things because they contain all 18 Omega-3s known to man including a special one not contained in any thing else to any measurable degree called ETA or eichosatrenoic acid.What are the health benefits of MOXXOR’s Omega-3s to both people and our companion animals, including horses?
Omega-3 fatty acids correct imbalances in modern human and animal diets that lead to health problems and chronic disease. Eating foods rich in omega-3 fatty acids and taking the MOXXOR brand omega-3 supplement, which contains a unique array of fatty acids as mentioned above can help lower the risk of chronic diseases such as heart disease, stroke and cancer, as well as lower the so-called LDL or “bad” cholesterol.
A diet high in ALA is said to reduce the risk of heart disease and stroke by lowering cholesterol and triglyceride levels to so called healthy levels (don’t be misled by thinking that doing this artificially with statin drugs is the way to go as this is a whole other debate meant for a progressive medical professional to handle with you personally), enhancing the elasticity of blood vessels, and preventing the build-up of harmful fat deposits in the arteries. In fact, the National Institutes of Health (NIH) has reported the majority of U.S. diets no longer contain the amount of omega-3 fatty acids needed by our bodies for overall health and wellness and that is why I strongly recommend MOXXOR, where two capsules (approximately) = an entire jar of fish oil…why? BECAUSE ALL THE OTHER BRANDS ARE FILLED WITH FILLER OILS.
Diets high in EPA and DHA help with brain and eye development, prevent cardiovascular disease, and can help to prevent Alzheimer’s disease. For example, diets notably high in DHA have been known to protect against degenerative processes within the retina of the eye and increase the problem solving skills in 9-month-old infants.1 A 10-year study correlated increased intakes of DHA/EPA as consumed by various population sectors with relative risk of heart-related deaths. Those who increased consumption of DHA/EPA were associated with an approximate 40% reduction in cardiovascular disease and a significant reduction in all-cause mortality. All infant formula is supposed to be supplemented with DHA, but again consider the source. I wouldn’t trust it. But MOXXOR is safe for babies and for pregnant and nursing mothers, where fish and fish oils are now known to carry mercury.What about seafood and shellfish allergies?MOXXOR has no protein or carb molecules so is therefore deemed safe even for those with seafood or shellfish allergies and folks on blood thinners. MOXXOR is a phospholipid (not a tryglceride) and crosses the blood brain barrier, too….maybe you can see why MOXXOR is my consistent and constant recommendation.Important points to consider when buying oils
Firstly, be sure that the oils that you purchase are COLD PRESSED, FIRST PRESS OILS, of any seed,
and are in dark bottles, the exact color does not matter much, but brown, or black UV proof are critically important, since the light will destroy the vitamin E, B2 content in them, and also cause the oil to go RANCID, this is especially true for the Omega-3 component. Therefore the bottle is as important as the oil itself.
Secondly, be sure that the oils are cold pressed and
first press, and are not extracted from any kind of seed by heat process and ammonia immersion,
then spun. Because this causes the ammonia to remain in parts or a fractions of the oils. This is extremely dangerous
for our health since ammonia is toxic for the brain and nerve system, and also accelerates
the potential rancidity of the PUFA’s.
It is important to remember that any seed oil extracted from cold press methods which are then stored in a proper dark bottle, has the amount of antioxidants in it that it needs to last for, in the case of extra virgin olive oil, up to 3 years.
Thirdly is that once the bottle is open it is important to consume the oil before 4 months. I personally refrigerate my olive oil and just run it under the tap water to melt it when it congeals.
Also never heat the oil, such as one would to fry food, because when oil [from any kind of seed], gets warmed to
over 80 degrees, the oils begin to go rancid, and then produce trans fats and dioxine. Both of these are known to be carcinogenic (may cause cancer), fried foods are one of the main reasons why first world societies have had a markedly increased cancer ratio over the last 30 years.
We’re not giving medical advice hereNothing in this article should be considered to be medical advice and I strongly recommend that people consult with their own healthcare providers before making any changes to their daily regime.Check out my favorite Omega-3 supplement, MOXXOR at http://www.MoxxArt.comAnd join us on Facebook at Celestial Musings.