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October 2001 Vol. 6 No. 10
Which means more to you, You or what you own?
And which would cost you more, If it were gone?
Lao-Tzu
This months newsletter is dedicated to the memory of those died on September 11, 2001 and to those individuals who lost loved ones.
http://www.usatoday.com/news/nation/2001/09/20/splash-remembering.htm
How can you help? http://www.redcross.org
http://www.usatoday.com/life/2001-09-17-how-to-help.htm
September 11th Fund of the United Way. http://national.unitedway.org
Love in the Midst of Tragedy http://gbgm-umc.org/umcor/emergency/wtc.stm
Survivors’ Fund http://www.cfncr.org
New York Firefighters 9-11 Disaster Relief Fund. http://www.iaff.org
New York State Fraternal Order of Police Foundation http://www.nysfop.org/WTCdisaster/Fund.html
Salvation Army http://store.yahoo.com/salvationarmy
For listings of other top Web resources — everything from coping with stress and finding community support to gaining spiritual guidance and learning about safety http://www.usatoday.com/life/cyber/2001/09/12/hotsites.htm
Table of Contents:Get Those Antibiotics Out of My Hamburger!
Caffeine May Harden Your Arteries
Omega 3 Oils: The Essential Nutrients
Fibromyalgia Type Pains From Vaccines
Flaxseed for Breast Cancer
Get Those Antibiotics Out of My Hamburger!
by: Tamar F. Barlam
Because of routine antibiotic use in agriculture, bacteria like Salmonella and Campylobacter that cause food poisoning are becoming increasingly resistant to antibiotics. Resistant infections can result in more severe illnesses and more deaths than infections that can be treated with antibiotics.
The American Medical Association (AMA) recently added its authoritative voice to an increasingly global call for an end to the routine use of antibiotics in agriculture. With the Food and Drug Administration (FDA) unwilling, or unable, to act, our medical arsenal is rapidly being depleted of one of its chief weapons in the fight against food-borne illness.
Farmers started feeding low levels of penicillin and other common antibiotics to livestock decades ago because the drugs appeared to help animals kept in crowded, dirty “factory farms” grow faster. But when animals are given low doses of antibiotics, only some of the bacteria are killed.
The stronger, more resistant bacteria survive, multiply, and pass on their strength and resistance to future generations. A recent report by the Union of Concerned Scientists estimates that 70 percent of antibiotics used in this country are given to animals for growth promotion and other non-medical uses. That’s a lot of pigs, chicken, and cattle eating the antibiotics you might need one day to treat your children.
Last month, the AMA adopted a resolution urging that the non-medical use in animals of antibiotics should be terminated or phased out. The AMA’s position aligned it with the World Health Organization, American Public Health Association, and a growing list of physicians, scientists, veterinarians, and — importantly — parents who want that use to stop.
But the AMA’s reward for issuing responsible advice was to be blasted by the Animal Health Institute (AHI), which represents companies that produce animal drugs. Belittling the evidence for the AMA’s action as “simply not true,” AHI ignores compelling scientific studies that have accumulated over the past 30 years.
A multi-agency task force, led by the Centers for Disease Control, recently developed an action plan to combat anti-microbial (antibiotic) resistance. Several measures addressed the agricultural uses of antibiotics, including implementation of the FDA’s framework for reevaluating currently approved veterinary anti-microbial drugs.
Unfortunately, the government’s action plan, which has been widely recognized as a near-comprehensive plan for reducing resistance, has yet to receive any funding.
Current laws make it almost impossible for the FDA to prove that using antibiotics as growth promoters can endanger the health of people. That is why new legislation is needed to shift that burden of proof where it belongs — to the drug and agricultural industries.
Instead of forcing the FDA to prove that agricultural uses of antibiotics are unsafe, a new law is needed to ban the drugs unless the manufacturer can prove they are safe. Attacking the problem from a different direction, Congress also should provide financial incentives to poultry, hog, and cattle operations that use fewer antibiotics.
Further information gathering and research is important. But we should not endanger patients’ health as we slowly amass more data. There is overwhelming research to justify serious concern — and decisive action — now.
TomPaine.com September 4, 2001 www.AlterNet.org
Caffeine May Harden Your Arteries
Found in coffee, tea and soft drinks, caffeine is the most widely used drug in the world. In the Western world, 8 out of 10 adults consume caffeine in some form. The amount of caffeine in just one cup of coffee could be enough to harden a person’s arteries for several hours afterward.
Hardened arteries, or atherosclerosis, put extra pressure on the heart and increase the risk of heart attack and stroke. After drinking a cup of coffee, blood pressure can rise up to 5 or even 10 millimeters of mercury. The amount depends on the individual and dose.
Regular rises of this magnitude are important in a person’s long-term prognosis and could increase their risk of suffering from a stroke or heart attack. People with high blood pressure should consider reducing their caffeine intake or having caffeine-free drinks.
The researchers gave a group of 10 healthy volunteers either inactive placebo capsules or capsules containing 100 milligrams of caffeine–a quantity equivalent to one cup of coffee.
On another day, the volunteers received the opposite capsule from the previous dosage. Neither the volunteers nor the testers knew the sequence in which the volunteers had been given the capsules.
Caffeine consumption caused an increase in wave reflection — a measure of arterial stiffness — for at least 2 hours, according to the study results.
European Society of Cardiology Congress Stockholm, Sweden September 4, 2001
Note:
There are clearly worse beverages than coffee to consume. It is my opinion that any soda, diet or regular is worse than coffee. Coffee and caffeine can also interfere with your body’s ability to absorb water and can cause intracellular dehydration.
Caffeine is the most widely used drug in the world. Coffee should NEVER be consumed during pregnancy. Coffee has been previously associated with increased risk of Stroke and Rheumatoid Arthritis.
One can use a product called “Water Joe” that is basically bottled water with caffeine added to help you wean off of the coffee. If you stop coffee “cold turkey” you will likely develop a severe headache from going through caffeine withdrawal.
If you simply MUST drink coffee here are a few tips to help reduce the chances of harmful effects:
a.. Use organic coffee - Coffee is a heavily-sprayed crop, so drinking organic coffee might reduce or eliminate the exposure to toxic herbicides, pesticides, and fertilizers. The only drawback is that the countries where coffee is produced probably have less control and monitoring for compliance to organic practices. You will also be helping to protect the health of the people working in the coffee fields, as you will be helping to reduce their toxic exposure as well.
a.. “Swiss Water Process” Decaf - If you are going to drink decaffeinated coffee, be sure that it is one that uses a non-chemical based method of decaffeination. The “Swiss Water Process” is a patented method and is the best choice. Most of the major brands are chemically decaffeinated, even if it says “Naturally Decaffeinated” right on the container. If you are unsure of the methods, contact the manufacturer.
a.. Avoid sugar and/or milk - These are actually much worse for you than the coffee itself. Don’t compound the detrimental health effects by adding milk or sugar to your coffee.
a.. Unbleached filters - If you use a “drip” coffee maker, be sure to use non-bleached filters. The bright white ones, which most people use, are chlorine bleached and some of this chlorine will be extracted from the filter during the brewing process. Not to mention the potential hazards associated with a toxic byproduct of chlorine, Dioxin.
From Nancy Appleton’s Book, Lick the Sugar Habit
A stimulant, caffeine can actually increase the amount of sugar in the bloodstream. When ingested, caffeine stimulates the adrenal glands, which release adrenaline-like substances called cat echolamines. These catecholamines cause the heart to pump harder than normal and the liver to release stored sugar, which raises the blood sugar level. In turn, the pancreas secretes insulin to bring the level down to normal. This process, explained in Chapter 4, can result in the eventual exhaustion of the pancreas.
This release of sugar causes the “lift” most people associate with caffeine, but because caffeine also throws the body chemistry out of balance, the lift is short-lived. The rush of insulin from the pancreas frequently goes so far beyond restoring normality that the sugar level falls below normal, causing extreme fatigue and other hypoglycemic symptoms. It may be hours before the body’s chemistry returns to normal, and if another cup of coffee or tea has been ingested, the cycle of imbalance will continue.
Caffeine is implicated in a number of other problems as well. There is a possible connection between caffeine intake and birth defects, benign breast lumps, and irregular heartbeat. As caffeine stimulates the central nervous system, it has also been linked to insomnia, nervousness, and anxiety. It is also a cardiac muscle stimulant, a diuretic, and a stimulant of gastric acid secretion in the stomach. In 1980, the FDA advised pregnant women to avoid or minimize the consumption of products containing caffeine.
Noted biochemist Jeffrey Bland, Ph.D., can’t say enough nasty things about coffee. His studies show, among other things, that caffeine elevates cholesterol levels in the blood. Bland also explains that the reason for the frequency of ulcers in coffee drinkers is that coffee stimulates the secretion of gastric juices. http://www.healthcomm.com
Caffeine isn’t the only element in coffee that plays havoc with the body. A study detailed. in the Tufts University Diet and Nutrition Letter shows that coffee can inhibit iron absorption by 39 percent, or as much as 87 percent when coffee or tea is consumed with or up to one hour after a meal. (Drinking coffee or tea before the meal did not have the same effect.) One of the authors of the study, Dr. James D. Cook, claims that it isn’t the caffeine that interferes with iron absorption but a family of binding substances called polyphenols (tannic acid), which are found in coffee and tea. This group of chemicals strong arms iron and escorts it out of the body. Since decaffeinated coffee also contains polyphenols, it too carries off needed iron.14 Herbal tea, which is not believed to prevent iron absorption, is a good alternative for those who want to give up coffee and regular forms of tea.
In spite of caffeine’s implication in heart disease, gastritis, heartburn, calcium secretion, increased stomach acid and stomach discomfort, cystic breast conditions, and nervousness and anxiety, the public continues to consume mountains of coffee beans, tea leaves, and cacao nuts. Dr. Eyi Takaahushi, of the Tohoku University School of Medicine, has found a correlation between the amount of coffee a country consumes and the number of deaths from cancer of the prostate.
Other data indicate that it is the sugar used in coffee, rather than the coffee itself, that is the cause of prostate cancer. A definite correlation was also found between sugar consumption and cancer of the breast, ovaries, intestine, and rectum.
Nancy Appleton “Lick the Sugar Habit” http://www.nancyappleton.com/
Omega 3 Oils: The Essential Nutrients
by Hans R. Larsen, MSc ChE
There are good fats and there are bad fats. Artificially produced trans-fatty acids are bad in any amount and saturated fats from animal products should be kept to a minimum. The best fats or oils rather, since they are liquid at room temperature, are those that contain the essential fatty acids so named because without them we die. Essential fatty acids are polyunsaturated and grouped into two families, the omega-6 EFAs and the omega-3 EFAs.
Seemingly minor differences in their molecular structure make the two EFA families act very differently in the body. While the metabolic products of omega-6 acids promote inflammation, blood clotting, and tumor growth, the omega-3 acids act entirely opposite. Although we do need both omega-3s and omega-6s it is becoming increasingly clear that an excess of omega-6 fatty acids can have dire consequences.
Many scientists believe that a major reason for the high incidence of heart disease, hypertension, diabetes, obesity, premature aging, and some forms of cancer is the profound imbalance between our intake of omega-6 and omega-3 fatty acids. Our ancestors evolved on a diet with a ratio of omega-6 to omega-3 of about 1:1. A massive change in dietary habits over the last few centuries has changed this ratio to something closer to 20:1 and this spells trouble. [1-3]
Sources and requirements
The main sources of omega-6 fats are vegetable oils such as corn oil and soy oil that contain a high proportion of linoleic acid. Omega-3 fats are found in flaxseed oil, walnut oil, and marine plankton and fatty fish.
The main component of flaxseed and walnut oils is alpha-linolenic acid while the predominant fatty acids found in fatty fish and fish oils are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The most beneficial and active of these fatty acids are EPA and DHA. Alpha-linolenic acid can be converted to EPA and DHA in the body, but the conversion is quite inefficient especially in older people. [1, 2]
Scientists were first alerted to the many benefits of EPA and DHA in the early 1970s when Danish physicians observed that Greenland Eskimos had an exceptionally low incidence of heart disease and arthritis despite the fact that they consumed a high-fat diet. Intensive research soon discovered that two of the fats (oils) they consumed in large quantities, EPA and DHA, were actually highly beneficial. More recent research has established that fish oils (EPA and DHA) play a crucial role in the prevention of atherosclerosis, heart attack, depression, and cancer.
Clinical trials have shown that fish oil supplementation is effective in the treatment of many disorders including rheumatoid arthritis, diabetes, ulcerative colitis, and Raynaud’s disease. [1-5]
Recognizing the unique benefits of EPA and DHA and the serious consequences of a deficiency the US National Institutes of Health recently published Recommended Daily Intakes of fatty acids. They recommend a total daily intake of 650 mg of EPA and DHA, 2.22 g/day of alpha-linolenic acid and 4.44 g/day of linoleic acid. Saturated fat intake should not exceed 8 per cent of total calorie intake or about 18 g/day.
Good for the brain and children too
The human brain is one of the largest “consumers” of DHA. A normal adult human brain contains more than 20 grams of DHA. Low DHA levels have been linked to low brain serotonin levels which again are connected to an increased tendency to depression, suicide, and violence.
A high intake of fish has been linked to a significant decrease in age-related memory loss and cognitive function impairment and a lower risk of developing Alzheimer’s disease. A recent study found that Alzheimer’s patients given an omega-3-rich supplement experienced a significant improvement in their quality of life.[6-9] Several studies have established a clear association between low levels of omega-3 fatty acids and depression. Other studies have shown that countries with a high level of fish consumption have fewer cases of depression.
Researchers at Harvard Medical School have successfully used fish oil supplementation to treat bipolar disorder (manic-depressive illness) and British researchers report encouraging results in the treatment of schizophrenia. [10-15] An adequate intake of DHA and EPA is particularly important during pregnancy and lactation. During this time the mother must supply all the baby’s needs for DHA and EPA because it is unable to synthesize these essential fatty acids itself. DHA makes up 15 to 20% of the cerebral cortex and 30 to 60% of the retina so it is absolutely necessary for normal development of the fetus and baby.
There is some evidence that an insufficient intake of omega-3 fatty acids may increase the risk of premature birth and an abnormally low birth weight. There is also emerging evidence that low levels of omega-3 acids are associated with hyperactivity in children. [1, 3, 16- 22]
The constant drain on a mother’s DHA reserves can easily lead to a deficiency and some researchers believe that preeclampsia (pregnancy-related high blood pressure) and postpartum depression could be linked to a DHA deficiency. Experts recommend that women get at least 500-600 mg of DHA every day during pregnancy and lactation. The easiest way to ensure this intake is to take a good fish oil supplement daily. [17-19]
Researchers at the University of Sydney have found that children who regularly eat fresh, oily fish have a four times lower risk of developing asthma than do children who rarely eat such fish. They speculate that EPA present in the fish may prevent the development of asthma or reduce its severity by reducing airway inflammation and responsiveness.
Researchers at the University of Wyoming have found that supplementation with 3.3 grams/day of fish oil markedly reduces breathing difficulties and other symptoms in asthma patients. Other research has found fish oil to be beneficial in the treatment of other lung diseases such as cystic fibrosis and emphysema. [23- 29]
The heart’s best friend
An enormous amount of medical literature testifies to the fact that fish oils prevent and may help to ameliorate or reverse atherosclerosis, angina, heart attack, congestive heart failure, arrhythmias, stroke, and peripheral vascular disease. Fish oils help maintain the elasticity of artery walls, prevent blood clotting, reduce blood pressure and stabilize heart rhythm. [1-4, 30-33]
Danish researchers have concluded that fish oil supplementation may help prevent arrhythmias and sudden cardiac death in healthy men. An Italian study of 11,000 heart attack survivors found that patients supplementing with fish oils markedly reduced their risk of another heart attack, a stroke or death.
A group of German researchers found that fish oil supplementation for 2 years caused regression of atherosclerotic deposits and American medical researchers report that men who consume fish once or more every week have a 50% lower risk of dying from a sudden cardiac event than do men who eat fish less than once a month. [34-40]
Greek researchers report that fish oil supplementation (10 grams/day) reduces the number of attacks by 41% in men suffering from angina. Norwegian medical doctors have found that fish oil supplementation reduces the severity of a heart attack and Indian researchers report that supplementation started immediately after a heart attack reduces future complications.
Bypass surgery and angioplasty patients reportedly also benefit from fish oils and clinical trials have shown that fish oils are safe for heart disease patients. The evidence is indeed overwhelming. An adequate daily intake (about 1 gram) of EPA and DHA is essential to maintain a healthy heart. Fish oils are especially important for diabetics who have an increased risk of heart disease. [41- 49]
Researchers at the University of Cincinnati have found that supplementing with as little as 2 grams/day of fish oil (410 mg of EPA plus 285 mg of DHA) can lower diastolic pressure by 4.4 mm Hg and systolic pressure by 6.5 mm Hg in people with elevated blood pressure. Enough to avoid taking drugs in cases of borderline hypertension. Several other clinical trials have confirmed that fish oils are indeed effective in lowering high blood pressure and that they may work even better if combined with a program of salt restriction. [50-55]
Reduces pain and helps prevent cancer
Fish oils are particularly effective in reducing inflammation and can be of great benefit to people suffering from rheumatoid arthritis or ulcerative colitis. Daily supplementation with as little as 2.7 grams of EPA and 1.8 grams of DHA can markedly reduce the number of tender joints and increase the time before fatigue sets in. Some studies have also noted a decrease in morning stiffness and at least two clinical trials concluded that arthritis patients who took fish oils could eliminate or sharply reduce their use of NSAIDs and other arthritis drugs. [56-61]
Patients with ulcerative colitis have abnormally low blood levels of EPA. Clinical trials have shown that supplementation with fish oil (2.7 grams of EPA and 1.8 grams of DHA daily) can reduce the severity of the condition by more than 50% and enable many patients to discontinue anti-inflammatory medication and steroids. [62-64]
There is now also considerable evidence that fish oil consumption can delay or reduce tumor development in breast cancer. Studies have also shown that a high blood level of omega-3 fatty acids combined with a low level of omega-6 acids reduces the risk of developing breast cancer.
Daily supplementation with as little as 2.5 grams of fish oils has been found effective in preventing the progression from benign polyps to colon cancer and Korean researchers recently reported that prostate cancer patients have low blood levels of omega-3 fatty acids. Greek researchers report that fish oil supplementation improves survival and quality of life in terminally ill cancer patients. [65-73]
Safe and easily available
It is estimated that 85% or more of people in the Western world are deficient in omega-3 fatty acids and most get far too much of the omega-6 fatty acids. Vegetarian diets, for example, tend to be very high in omega-6.
The recommended daily intake of EPA plus DHA is about 650 mg rising to 1000 mg/day during pregnancy and lactation. Clinical trials have used anywhere from 1 g/day to 10 g/day, but little additional benefit has been observed at levels above 5 g/day of EPA and DHA combined. The benefits of therapeutic supplementation may become evident in a few weeks when blood parameters (triglycerides, fibrinogen) are involved, but may take 3 months or longer to materialize in degenerative diseases like atherosclerosis and rheumatoid arthritis. [74, 75]
The processing and packaging of the fish oil are crucial in determining its quality. Low quality oils may be quite unstable and contain significant amounts of mercury, pesticides, and undesirable oxidation products.
High quality oils are stabilized with adequate amounts of vitamin E and are packaged in individual foil pouches or other packaging impervious to light and oxygen. Some very recent research carried out at the University of Minnesota found that emulsified fish oils are much better absorbed than the straight oils in gelatin capsules. [76]
Cod liver oils and fish oils are not the same. Cod liver oil is extracted from cod liver and is an excellent source of vitamins A and D. Fish oils are extracted from the tissues (flesh) of fatty fish like salmon and herring and are good sources of EPA and DHA.
Fish oils contain very little vitamin A and D, but cod liver oil does contain EPA and DHA. However, you would probably exceed the recommended daily intake of vitamins A and D if you were to try to obtain therapeutic amounts of EPA and DHA from cod liver oil.
Supplementing with fish oils has been found to be entirely safe even for periods as long as 7 years and no significant adverse effects have been reported in hundreds of clinical trials using as much as 18 grams/day of fish oils. Fish oil supplementation does, however, lower blood concentrations of vitamin E so it is a good idea to take extra vitamin E when adding fish oils to your diet.
A clinical trial carried out by the US Department of Agriculture found that taking 200 mg/day of synthetic vitamin E (equivalent to about 100 IU of natural alpha-tocopherol) is sufficient to completely counteract this effect of fish oil supplementation. [74, 75, 77, 78]
http://www.afpafitness.com/search/search.idq?CiRestriction=omega+3+fatty+acids
Fibromyalgia Type Pains From Vaccines
Macrophagic myofasciitis (MMF) is an emerging condition of unknown cause, detected in patients with diffuse joint muscle pains and fatigue. It was first identified in 1993. Seventeen additional cases have been evaluated through 1997 in several French centers for the study and treatment of muscle disorders.
Macrophagic myofasciitis is named for the findings seen in tissue from muscle biopsies. Microscopic examination has shown an abnormal infiltrate of specialized immune cells called macrophages surrounding muscle tissue. Macrophages are a type of immune cell that is important for swallowing and destroying microorganisms.
They also assist other immune cells in the body’s response to invading organisms. The muscle cells involved in patients with this disease appear to be minimally damaged by the macrophages. Muscle pain is the most frequent symptom. This can be localized to the limbs or be more diffuse. Other symptoms include joint pain, muscle weakness, fatigue, fever, and muscle tenderness.
Electron microscopy was performed in 40 consecutive cases and chemical analysis was done by microanalysis and atomic absorption spectrometry. Inclusions were constantly detected and corresponded to aluminum hydroxide, a compound frequently used as a vaccine adjuvant to stimulate the immune system.
History analysis revealed that 50 out of 50 patients had received vaccines 3-96 months before biopsy: hepatitis B virus (86%), hepatitis A virus (19%) or tetanus toxoid (58%).
Brain, Vol. 124, No. 9, 1821-1831, September 2001
Flaxseed for Breast Cancer
Ground flaxseed may contain compounds that protect postmenopausal women from breast cancer Blood levels of specific estrogens linked to increased risk for breast cancer decreased significantly with flax supplementation.
Previous studies have suggested that naturally occurring compounds called phytoestrogens, work to lower levels of circulating estrogens linked to breast cancer. Flaxseed is especially high in one such phytoestrogen, lignan, which is thought to inhibit estrogen production.
Researchers tracked blood levels of two cancer-related estrogens, estrone sulfate and estradiol, in a group of 28 postmenopausal nuns over the course of one year. On top of their regular diet (which was similar for all the women studied), the nuns received daily supplements of either 0, 5 or 10 grams of ground flaxseed.
Levels of the two circulating estrogens fell significantly among women taking the supplements, but remained stable in the non-supplement group.
Annual Meeting of the American Chemical Society August 29, 2001
Omega-3 is Essential to the Human Body A Purdue University study has showed that kids low in Omega-3 essential fatty acids are significantly more likely to be hyperactive, have learning disorders, and to display behavioral problems. Omega-3 deficiencies have also been tied to many conditions, including the following:
dyslexia violence
depression memory problems
weight gain cancer
heart disease eczema
allergies inflammatory diseases
arthritis diabetes
Over 2,000 scientific studies have demonstrated the wide range of problems associated with Omega-3 deficiencies. The American diet is almost devoid of Omega 3’s, except for certain types of fish.
In fact, researchers believe that about 60% of Americans are deficient in Omega-3 fatty acids, and about 20% have so little that test methods cannot even detect any in their blood. The human brain is more than 60% structural fat, just as your muscles are made of protein and your bones are made of calcium. But it’s not just any fat that our brains are made of. It has to be certain types of fats, and we no longer eat these types of fats like we used to.
Worse, we eat man-made trans-fats and excessive amounts of saturated fats and vegetable oils high in Omega-6 fatty acids, all of which interfere which our body’s attempt to utilize the tiny amount of Omega-3 fats that it gets.
Other parts of our bodies also need Omega-3 fatty acids. Symptoms of fatty acid deficiency include a variety of skin problems such as eczema, thick patches of skin, and cracked heels.
Signs of Fatty Acid Imbalance (from the book “Smart Fats”)
Dry skin Alligator skin “Chicken skin” on back of arms
Dandruff Lowered immunity Dry eyes
Frequent urination Fatigue Poor wound healing
Irritability Dry, unmanageable hair Frequent infections
Attention deficit Hyperactivity Learning problems
Soft nails Brittle, easily frayed nails Patches of pale skin on cheeks
Allergies Excessive thirst Cracked skin on heels or fingertips
Imagine your brain conducting some routine maintenance on your dopamine and serotonin receptors (implicated in both ADD and mood disorders). These receptors are composed of an Omega-3 fatty acid called DHA.
If you don’t have much DHA in your blood, man-made trans-fat molecules may be used as a construction material instead. But trans-fats (hydrogenated oils) are shaped differently than DHA: they are straight while DHA is curved.
The dopamine receptor becomes deformed and doesn’t work very well. Repeat this scenario day after day, year after year, and you could wind up with problems like depression and problems concentrating. This problem is most severe for a child whose brain is still developing.
A lack of highly unsaturated fats is particularly noticeable in connection with brain and nerve functioning. An adjustment in diet to one with oil and protein contents high in unsaturated fats brings the best results in children.
Now imagine a child in school learning math. The act of learning requires the brain to form new neural pathways. DHA is needed, especially for the delicate neural synapses which are composed entirely of DHA. This child, like the vast majority of U.S. children, eats almost no Omega-3 fatty acids. What does the brain do?
Again, it struggles and finally uses other types of fats, which are the wrong shape. The neural network develops slowly and is defective. The child has learning and memory problems as well as behavior problems.
In a study of learning ability, rats were raised on either a diet that was deficient in Omega-3 fatty acids or one that was nutritionally complete. Initially, both groups of rats had similar numbers of synaptic vesicles.
After a month-long learning program, however, the Omega-3 enriched rats had considerably more vesicles in their nerve endings and also performed markedly better on the tests. This study suggests there may be a direct connection between the amount Omega-3 fatty acids in your diet, the number of synaptic vesicles in your neurons, and your ability to learn.”
Within the next 5 or 10 years the population at large will become familiar with the issue of fatty acid deficiency and the harm causes by transfats, and there will be significant changes in the way food is formulated and marketed.
In response to growing public pressure and the rising number of studies implicating transfats, the FDA has announced a new rule that will require the transfat content of foods, but it won’t become effective for a few years.
Companies are beginning to market omega-3 foods, like tuna and eggs from chickens fed with high-omega 3 foods.
Babyfood companies like Gerber are talking about adding DHA to foods (meanwhile the same food still contains transfats). In Japan parents have been giving their kids DHA supplements for years to improve their grades.
Research has shown that the diets of hunter/gatherers were rich in Omega-3’s. They ate a mix of meat, fruits and vegetables, with little or no grains. Green leafy vegetables, certain seeds and nuts, and wild game are rich in Omega-3’s.
Curr Atheroscler Rep. 2001 Mar;3(2):174-9
United We Stand-http://www.afpafitness.com/articles/ThePledgeUSA.htm