Eat Those Fats
by Lezlie M. Winberry

As a child I watched my dad devour the fat off beef. pork. chicken-any and all kinds of meat. I remember fighting with my siblings over the plump juicy white piece of fat in the middle of the small bone often found in a round steak.
My dad believed, and so we were told "Fat is good for you. eat it all." and we did. Then throughout my teen years, I noticed the health problems my parents' friends and family faced. My dad had heart problems. two of his sisters died from breast cancer and I no longer "liked" the fat on my meat. Now. because of my own health problems. I avoid red meat, eat little fowl and consume more fish.

The health warning for today is "Leave out the fat." We are inundated with the term "fat free." Is this the solution? What kind of fat are we talking about and is there a difference? After all, nature provides us with abundant plant and animal sources of EFAs (essential fatty acids) so wouldn't their consumption be beneficial? Under the advise of my brother, a doctor who started out in the holistic field of medicine, I eat the good fats (EFAs) while trying to avoid the animal synthetic (margarine) and delicacy (dessert) fats.

The Essential Fatty Acids include: Flaxseed oil, Omega 3-EPA (inconsequent acid), Black Currant and Evening Primrose referred to as vitamin F in the past. They are essential because our bodies cannot make them from other substances. Deficiency results in gradual deterioration of cells and tissues and ultimately in death.

Many of the benefits and make-up of this group are interchangeable. For example, our richest source of omega 3 is found in flaxseed. All of the EFAs help to strengthen the immune system and they all come from natural sources which have been consumed throughout the ages. Flaxseed, the first of the EFAs can be grown almost anywhere in the US. It needs full sun, deep fertile well-drained soil, and is grown best during cool weather. It is recognized mostly for the linseed oil and linen fiber processed from it. The seeds have been used since ancient times particularly by the Greeks for inflammation of the mucous membranes. In the 8th century France passed a law requiring the seeds to be eaten in order to maintain health.

Flaxseed provides a high source of the EFAs omega 3 & 6 and linolenic acid which are needed for production of hormone-like prostaglandin and are major components of all cell membranes. EFAs help PGs (prostaglandin) glands which play a major role in the immune system. They help regulate inflammation at cellular level. They also contain natural protein and calcium.

Benefits of Flaxseed

1. Eating one to two tablespoons of seeds or adding seeds to the foods you eat relieves constipation. Drink plenty of water. Consumption of the seeds helps to clean out the intestines, control diarrhea, aid in kidney diseases and in the treatment of urinary infections and urinary stones. They also help relieve calcium deficiencies, cellulite, colitis, diabetes, dry skin, heart disease, hypoglycemia, ulcers and reproductive and immune-system related disorders.
2. Nut milk made from flaxseed provides valuable food and fiber. Linolenic acid is usually lost during food processing: not so with nut milk. Thus it helps with degenerative diseases by reducing cellulite.
3. A poultice made from the crushed seeds prompts healing when applied to abscesses. boils and skin ulcers. Seeds mixed with honey have been used to remove spots from the face.
4. Teas made from the leaves are prescribed in Europe for coughs and related bronchial problems. The Cherokee have used flax-tea for colds, fevers and lung diseases for generations. The tea helps detox the liver and purify the blood.
5. Applied topically the oil of the flaxseed is used in treating bums, arthritic pain, and eczema. Unrefined cold-pressed flax oil is considered to be the richest vegetable source of omega 3. Taken internally, it aids in relieving disorders such as breast lumps, cholesterol problems, dry eye syndrome, hyperactivity, menstrual disorders, multiple sclerosis, rheumatoid arthritis, sore throats and with inflammation of mucous membranes of the lungs.
Toxicity is mild. The oil from the seed deteriorates after exposure to air and rapidly becomes rancid. The seeds also contain prussic acid which is toxic and causes nausea if taken in large doses. Make sure your supply is fresh. Inquire about the quality.

The second EFA omega 3 (EPA and DHA) found in fish oil is one reason Eskimos can eat a diet high in fat and still have healthy hearts. Science can no longer blame shellfish for high cholesterol. Recent studies prove that the polyunsaturated fatty acids found in fish and shellfish oils are healthy heart factors.
While fish oils provide omega 3 vegetable oil provides omega 6. In the past, scientists believed that the polyunsaturated oil from vegetables were more effective than the polyunsaturated fish oils. Today. studies prove that salmon diets reduce triglycerides and lower cholesterol levels more efficiently than the omega 6 fatty acids.
According to Donald O. Rudin. M.D.. "Omega 3 fatty acids are absolutely required by the human body." The regular use of omega 3 reduces dangerous clotting by sustaining improved circulation and it lowers blood pressure.

Other benefits of omega 3

1. Omega 3 changes the chemical makeup of the inflammatory culprits thus reducing the side effects in rheumatoid arthritis.
2. Kidneys benefit when the oil counteracts blood vessel constriction caused by immunosuppressive drugs. The oils increase oxidation, metabolic rate and energy levels. They serve as material for prostaglandins which govern cell activities.
3. EFAs balance hormones that aid in weight loss by improving the function of glands. Sometimes a person on a no fat or low fat diet experiences fatigue and little or no weight loss due to lack of EFAs.
4. Fatty fish such as salmon, mackerel and other ocean fish contain higher levels of omega 3. Most people experience stomach problems from using cod-liver oil and while a person can get EFAs from food sources. If choosing to supplement. make sure it contains vitamin E. It keeps the oil from becoming rancid. Either increase fish intake up to three times a week or take two to four grams of oil in the form of linseed oil daily.
Toxicity includes an increase in blood sugar, therefore. diabetics should consult their doctor before supplementing. Oil supplements containing A&D may cause your levels of these vitamins to be higher than recommended.
The third EFA black currant is a natural source of OLA (gammalinolenic acid.) OLA is an anti-inflammatory agent without the harsh side effects of anti-inflammatory drugs.
Black currant is not as sweet in taste as the red or white currant but it is higher in vitamin C. Two times as high as lemons or oranges. It contains essential acids, B-complex and vitamin P. and has been used in a medicinal way since the 16th century.


Benefits of Evening Primrose

1. Ailments helped the most include:
Rheumatoid arthritis by reducing inflammation (be sure to consult your doctor).
Heart disease by inhibiting blood clots and lowering blood pressure
Diabetes by raising the prostaglandin production. It helps to prevent sensory and motor disturbances
Obesity by lowering body fat and cholesterol.
2. As with the other previously mentioned EFAs, primrose aids in premenstrual syndrome, cystic fibrosis, multiple sclerosis and cancer.
Most people can take 2-16 500mg capsules a day depending on the severity of the problem for which one is supplementing. Side effects are mild and range from headaches and nausea to softer stools. Taking it at mealtime can lessen these effects.
People suffering from epilepsy and manic disorders should avoid black current.
EFAs known as the healing fats, are vital to health. But because the studies concerning these important fatty acids are fairly new, it is recommended not to stay on any high dosage of one kind for more than a year at a time. Practice balance and rotation. Enjoy your fish, consume your oils, chew your seeds and look forward to a healthier lifestyle.

Footnotes
Essential Fatty Acids The Healing Fats by Stephen B. Edelson. M.D.. F.A.A.F.P.. F.A.A.E.M. (c 1995) p.1.
The Complete Medicinal Herbal by Penelope Ody (Dorling Kindersley 1993) p. 75.
The Wild Rose Scientific Herbal by Terry Willard. Ph.D. (1991) p. 127.
Not Milk ... Nin Milks by Candia Lea Cole (Woodbridge Press 1990) pp.41-42.
Herbs That Heal by Michael A. Weiner. Ph.D. & Janet Weiner (Quantum Book. 1994) p. 156.
The Illustrated Encyclopedia ofHerbs. edited by Sarah Banney (Dorset Press. 1984) p. 197.
Sources
Unlocking The Secrets of EPO GLA by Victoria Dolby in Vitamin Retailer (July 1995) p. 61.
The Doctors' Vitamin and Mineral Encyclopedia by Sheldon Saul Hendler. M.D.. Ph.D. (Fireside. 1991) p. 248

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