FOOD
oils are well-documented villains
in augmenting cancer incidence,
cancer spreads and death in lab-
oratory animals. The only way to
correct this abnormal and alarm-
ing fat imbalance in cells is to cut
back drastically on food rich in
omega-6s and increase the intake
of marine omega-3s, says experts.
The impact is almost immediately.
Within 72 hours, you can see a
beneficial biochemical in tissue
by eating 31/2 oz (100g) of fish a
day, studies indicate. It is smart to
eat fish, especially fatty fish such
as salmon, sardines, mackerel,
herring and tuna, at least two or
three times a week. However,
adding any amount of seafood
to a seafood diet can readjust
our fatty acid balance somewhat,
helping curtail not only heart
disease, but the many modern
disorder linked to a “seafood fat
deficiency”. Research shows that
eating just 1 oz (30g) of fish a
day may help restore our cells to
healthy functioning, saving count-
less people from disability and
premature death inflicted by the
unimagined consequences of fat’s
pharmacological powers. (For the
best source of omega-3 fatty ac-
ids, page 578 of Food Your Miracle
Medicine).
WHERE TO GET THE MOST
DISEASE FIGHTING
OMEGA-3S
You usually find the most ome-
ga-3 fat in the fattiest fish from
the coldest deep seas. Richest
sources are mackerel, anchovies,
herring, salmon, sardines, lake
trout, Atlantic sturgeon and tuna.
Moderate amount are found in
turbot, bluefish, striped bass,
shark, rainbow smelt, swordfish
DISORDERS THAT FISH OIL MAY ALLEVIATE OR PREVENT
• Rheumatoid arthritis: Reduces joint pain, soreness, stiffness,
fatigue.
• Heart attacks: cuts the odds of subsequent heart attacks by
one-third.
• Clogged arteries: keeps arteries open and clear. (Eaters of fatty
fish have less atherosclerosis) Reduces risk of reclosure of arteries
after angioplasty surgery by 40-50 per cent
• High blood pressure-lowering medications.
• Ulcerative colitis (inflammatory bowel disease); in one test, eat-
ing 4.5g of fish oil a day – equal to that in 7 oz (200g) of mackerel
– for eight months depressed disease activity by 56percent. An-
other test reduced need for prednisone, a steroid, by one- third.
• Psoriasis; Reduces itching, redness, pain in some patients, and
cuts the amount of medication needed.
• Multiple sclerosis: helps reduce symptoms in some patients.
• Asthma: curtails attacks in some individuals.
• Migraine headaches: lessens severity and frequency in some
sufferers.
and rainbow trout. Shellfish- crab,
lobster, Shrimp, mussels, oysters,
clams and squid – contain less-
er amounts of omega 3s. (for a
complete list, see the appendix.).
To get the most omega-3 bene-
fits, bake or poach fish. Frying or
otherwise adding fat, especially
vegetable oils high in omega-6s,
decreases the omega-3 potency in
fish. Choose tuna packed in water
and sardines canned without oil,
unless it is sardine oil, noted on
the label as sealed.
THE BEST FISH, THE WORST
OF FISH
Unfortunately, fish, such an an-
cient natural benefactor, is some
times contaminated with modern
poisons, such as pesticides and
other industrial chemicals. Here
are ways to get the most health
benefits from fish with the least
hazards.
•Choose saltwater ocean fish over
87
freshwater fish from streams,
rivers and lakes, which are more
likely to be polluted
•Avoid sport fish caught by rec-
reational fishermen in lakes and
streams. They are most likely to
be from contaminated source.
•Don’t eat fish skin, which is a
prime depository of toxic chemi-
cals.
•A special caution for pregnant
women whose fetuses could
be damaged by toxic chemicals
forgo fish from inland waters and
restrict swordfish, shark and fresh
tuna to once a month. Some ex-
perts also advice pregnant women
not to eat more than 7oz (200g)
of canned tuna a week.
FOOD SENSITIVITIES
Do you have headaches? Hives?
Asthma? Eczema? Irritable bow-
el syndrome? Ulcerative colitis?
Rheumatoid arthritis? Chronic
fatigue syndrome? Are you de-