Get Some Antioxidants

Antioxidants, where do they come from? Diana Kohnle of HealthDay News has a quick list of sources. Take a peek:
  • Vitamin C, found in citrus fruits and juices; berries and other fruits; dark green vegetables; red and yellow peppers.
  • Vitamin E, found in vegetable oils, whole grains, and leafy green vegetables.
  • Selenium, found in whole grains, most vegetables, chicken, eggs, and most dairy products.
  • Beta carotene, found in colorful fruits and vegetables like broccoli, spinach, carrots, sweet potatoes, red and yellow peppers, apricots, cantaloupes and mangoes.
Dr. Fuhrman would take issue with vegetable oil. In fact, Dr. Fuhrman doesn't consider oil to be all that healthy, even the long-heralded olive oil. He talks about it in Cholesterol Protection for Life:
I know you were told that olive oil is health food. It is not. Keep in mind, oil is processed food, it is not a natural whole food. Oils, even if they are monounsaturated, should not be health food because they are low in nutrients and contain 120 calories per tablespoon, promoting weight gain.


Sure, olive oil and almond oil are improvements over animal fats and margarine, but they still are a contributor to our overweight modern world. Overweight Americans consume and average of three tablespoons of oil in their daily diet, adding and extra 360 calories to their food each day. You need to reach a thinner, ideal weight to achieve maximum protection against heart disease and to reverse heart disease. Use oil, even olive oil sparingly or not at all; certainly, do not have more than one teaspoon per day.
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Louise - June 28, 2007 9:52 PM

Eicosapentaenoic acid from the leading omega-3 - alpha-linolenic acid - inhibits the production of series-2 prostoglandins and thromboxanes derived from omega-6's, and lowers the formation of the arachidonic acid-derived cysteinyl leukotrienes, also from omega-6's.

So a healthy, slim person doesn't need extra omega-3's and GLA's, but a heavy person would have more success loading up on the healthy omega 6's which are a rich source of gamma-linoleic acid, and omega-3's, the source of eicosapentaenoic acid, to COUNTERACT the inflammatory effects of arachidonic acid's eicosanoids, it seems. The healthy fats counteract the negative processes of unhealthy fats, in other words.

So what's the issue with taking a TBSP of flaxseed oil, like Barlean's Omega Twin, with 5200 mg of omega-3, 2350 omega-6, 510 mg gamma-linoleic acid, 2070 mg omega-9, 2215 flax particulates, and 15-45 mg lignans? I don't see the harm of it . . . Correct me if I'm wrong!

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