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Primary Cause of Disease - Fundamentals of Healthy Longevity
In a landmark study, Japanese researchers have discovered the
leading cause of westernized degenerative diseases in Japan, if not
the world. One answer to longevity appears to be increased intake of
omega-3 fatty acids from both flax and seafood.
What has caused the proliferation of western-style degenerative
diseases among Japanese? Why are the Japanese, who once seemed
almost impervious to typical western maladies and whose life
expectancy is markedly greater than that of Americans-suddenly
suffering many of the same diseases as other members of the
industrialized nations?
The answers have come from Japanese researchers whose recent
published work appears to confirm a mountain of emerging scientific
research that reveals the genesis of degenerative diseases is owed
to a drastic reduction in the ingestion of essential nutrients
identified as omega-3 fatty acids. Conversely, ingestion of a
competing fat-based nutrient that is called omega-6 fatty acids has
skyrocketed with the advent of seed extraction technology during the
industrial revolution. Oils such as sunflower, safflower, peanut,
and corn oil are dominant in omega-6 fatty acids, while being
virtually void of beneficial omega-3 fatty acids.
What are "westernized degenerative diseases" and why do these
conditions bear such a striking association with lack of dietary
omega-3 fatty acids? Westernized degenerative diseases are those
that we in Northern America must shamefully proclaim as our own.
They are diseases such as heart disease, cancer, stroke, diabetes
and inflammatory conditions including arthritis and many types of
infections and conditions involving chronic immune deficiency. They
have been labeled as diseases of the western world because we have
the highest incidence of these diseases, compared to all other
industrialized and developing nations. However, with the global
adoption of the Standard American Diet (whose acronym, ironically,
is SAD)-there has been a stark rise in the incidence of degenerative
disease among persons living in the industrialized nations.
 Omega-3
Fatty Acids "Essential" for Health and Life
Omega-3 fatty acids are one of 49 known "essential" nutrients. Such
nutrients must be ingested directly in the diet in the form of food
or nutritional supplementation. Omega-3 fatty acids are vital to
health and longevity. They serve to facilitate cellular
communication, keep the blood flowing smoothly throughout the body,
protect the body from cancer, and regulate blood sugar to aid in
prevention of diabetes.
Ideally, each and every one of our 100 trillion cells should be
partially constructed of an optimal amount of omega-3 fatty acids.
Within the cell wall, omega-3 fatty acids serve to secure structural
integrity, as well as initiate cellular respiration.
In the absence of omega-3 fatty acids, the body must use less
desirable fatty acids as surrogates, leading to compromised cellular
and, therefore, overall health.
The body's inflammatory response is intimately regulated by omega-3
fatty acids. The inflammatory response was created or evolved to
protect us against acute injury or microbial attack. However, if the
inflammatory response is needlessly provoked, damage to tissues and
organs of the body will occur. The reduction of omega-3 fatty acids
in the diets of people among the industrialized nations has created
a situation of chronic inflammation among many persons. In this
case, symptoms of inflammation precede the disease. However, as
inflammation leads to disease a vicious circle of inflammation and
disease is formed.
The "essentiality" of omega-3 fatty acids cannot be denied. In fact,
a deficiency of omega-3 fatty acids in the diet can be considered as
a reliable indicator of disease. Given the research that indicates
that most individuals are deficient in omega-3 fatty acids, it can
accurately be stated that the majority of these individuals will
suffer compromised health, or premature death as a result.
Making matters worse, as mentioned, is mass consumption of a more
prevalent and nutritionally dangerous family of omega-6 fatty acids,
found in high concentrations in common vegetable oils. The ingestion
of omega-6 fatty acids, out of proportion to omega-3 fatty acids,
wreaks havoc on the body's metabolism and inherent protection
against deadly diseases.
These Japanese researchers have noted an increased dietary shift
toward omega-6 fatty acids at the expense of omega-3's. Currently,
the Japanese ingest four times as much omega-6 as they do omega-3
fatty acids. That's not great, but not nearly as troubling as in the
United States where the average person consumes an average of twenty
times more omega-6 fatty acids than omega-3 fatty acids!
Unfortunately, trends in Japan indicate that nation's population may
soon match the omega-6 fatty acid intake of Americans.
The commercial extraction of seed oils dominant in omega-6 and their
widespread use in prepared foods has resulted in an extremely
concentrated frequency of omega-6 fatty acids in the diet. Before
the industrial revolution, people consumed an appropriate one-to-one
ratio of omega-6 to omega-3 fatty acids in grains and green foods,
and from the tissues of animals that ate them.
Monumental Research
There has been growing concern by Japanese government and public
health officials as well as a growing legion of health professionals
that, along with the adoption of an Americanized diet, has come a
drastic rise in death and disability attributed to degenerative
disease. In addition to debilitating illness, the number of allergy
patients has increased dramatically in the past 40 years. Today in
Japan, one of every three Japanese infants born is diagnosed as
allergy-hyper-reactive.
It was this concern that motivated Japanese researchers at Nagoya
City University, Faculty of Pharmaceutical Sciences, to investigate
the cause or causes of Westernized degenerative disease in Japan.
The results of their research have been published in the prominent
medical journal Progress in Lipid Research, occupying 50 pages.
An intensive research study was undertaken which included a thorough
review of nearly 500 existing studies related to the issue.
The Okinawa Experience
One such review was that of the drastic decline in the health of the
people of Okinawa following an American presence.
Citizens of the prefecture of Okinawa used to hold the unique
distinction of having the highest longevity among the 47 prefectures
of Japan, and, indeed, the world. However, Okinawa was under the
jurisdiction of the U.S. following the war, up until 1972. The
western habitation on the islands began to negatively influence the
traditional diet with a highly increased intake of extremely large
amounts of omega-6 dominant vegetable oils. So much so that by 1975,
the amount of vegetable oil purchased per household was two-fold
higher in Okinawa than in other parts of Japan in 1975. The
lifestyle of the Okinawa people also shifted from a diet predominant
in seafood (providing quality omega-3 fatty acids) to a diet
dominant in meat as a primary protein source. The combination of a
diet high in vegetable oil and low in seafood created a drastic
shift in the omega-6 to omega-3 fatty acid ratio, and, consequently,
a corresponding rise in degenerative disease. Sadly, the rest of
Japan has reached or surpassed Okinawa in purchases of omega-6
dominant oils, and processed and baked foods that contain them.
 By
1990, the longevity of Okinawan males was fifth among Japanese
prefectures-a drastic decline from the previous top position. The
recent trends in lipid nutrition and disease patterns in Okinawa are
thus characterized by the most rapid westernization among the
Japanese prefectures. Although the westernization of foods in
Okinawa (increased omega-6, decreased omega-3 fatty acid intake) has
preceded the rest of Japan, the other prefectures have quickly
gained ground in the race to the grave. It is an accurate statement,
say these researchers, that the most predictive factor for a
shortened life span in Japan, if not the world, is a lack of omega-3
fatty acids in the diet, in relation to omega-6 fatty acids. The
retrospective analysis of the Okinawan diet simply serves as a
microcosm of the American diet, which suffered the same fate nearly
60 years prior.
Perhaps equally as important as the preventative qualities of
omega-3 fatty acids are their curative ones. The Japanese
researchers found that an omega-3 fatty acid-rich diet derived from
vegetative sources suppressed spontaneous mammary, colon, rectum and
kidney tumorigenesis. These findings became even more apparent as
the percentage of omega-6 was reduced.
 Critical
to Children's Health
The Japanese have long been lauded for their high intellect.
However, today in Japan they are faced with escalating incidence of
attention deficit disorder, and other behavior and learning
problems. The traditional Japanese diet, high in omega-3 fatty acids
is at least partially responsible for the high degree of intellect
in these people. At least eighty percent of the lipids in the
cerebral cortex in the brain should be composed of omega-3 fatty
acids. For many children, this severe deficiency has lowered the
omega-3 fatty acid concentrations found in brain tissue. These
children are more likely to suffer from hyperactivity and similar
behavioral disorders.
The importance of omega-3 fatty acids in growth, development and
intelligence has become a central issue in the production of infant
formulas. The majority of infant formulas are nearly or completely
devoid of omega-3 fatty acids, while loaded with omega-6 fatty
acids. Infants who receive adequate omega-3 score higher on aptitude
tests and have better visual acuity. It is for this reason that
mother's milk (traditionally providing a concentrated source of
omega-3 fatty acids to the infant) is thought to be superior to
formula. However, although omega-3 fatty acids are so important to
the growth and development of the fetus/infant, it has been
demonstrated that most pregnant and lactating women are grossly
deficient in omega-3-because their diets are void of this nutrient.
The mood disorder "post-partum depression" is likely attributed to
omega-3 deficiency. It is critical that women that are pregnant and
lactating receive adequate omega-3 in food or supplements. Yet, many
women avoid seafood during pregnancy due to high toxic chemical
contamination in many such species.
Flax for Vibrant Health and Longevity
According to Artemis Simopoulos M.D., president of the Center for
Genetics, Nutrition and Health, it would take the human body more
than one million years to adapt to the radical change in ingestion
of omega-6 to omega-3 fatty acids that has occurred only within the
last 100 years in American and in the last 50 years for Japan.
In other words, this is not a problem that is going to go away on
its own. The implications are clear- we must ingest omega-3
supplements to avert otherwise certain degenerative disease.
Positive changes are occurring in health foods stores across the
America as consumers are rushing and returning to one of the hottest
and most popular products on the market: Flax Oil. A recent
nationwide survey put awareness of omega-3 on par with antioxidants
having a 54 percent awareness level amongst adult consumers.
Likewise, savvy Japanese citizens in the know are utilizing flax oil
as a dressing to their traditional morning salad. Incorporating flax
oil into a staple such as the morning salad is a method which could
positively impact that lives of countless hundreds of thousands of
Japanese.
The ingestion of fresh, deep water fish, and fish oil supplements
also raises the body's Omega-3 stores. However, fish oil is also
composed of "non-essential" types of omega-3 fatty acids, while only
flax and other vegetable sources contain the "essential" form of
omega-3 fatty acids. Moreover, organic flax avoids long-term
toxicity problems associated with consumption of high amounts of
seafood contaminated with pesticides and industrial chemicals,
including methylmercury. A recent fishing moratorium imposed on
China underscores the magnitude of seafood as a diminishing omega-3
fatty acid resource.
Flax oil, processed from flaxseeds, is a sustainable resource and
abundantly available. The only limitation is the proper extraction
and handling of the product to protect the delicate oil from
degradation.
Prescription for Healthy Living
The daily recommended dose of flax oil is merely one tablespoon (15
milliliters) per every 100 pounds of body weight. In addition,
conscious avoidance of excess omega-6 fatty acids in vegetable oils
and processed foods is highly advised. Beware of oils disguised as
"hydrogenated" on food ingredient labels.
Perhaps most impactful are the words of Japanese researchers
themselves excerpted from the study summary:
"In this review, we summarize the evidence which indicates that
increased dietary linoleic acid (omega-6) and relative omega-3
deficiency are major risk factors for western-type cancers,
cardiovascular and cerebrovascular diseases, and also for allergic
hyper-reactivity. We also raise the possibility that a relative
omega-3 deficiency may be affecting the behavioral patterns of a
proportion of the young generations in industrialized countries. . .
. It is proposed that dietary intervention with omega-3 fatty acids,
and the reduction of omega-6 fatty acids in the diet could
successfully reverse rising trend toward westernized degenerative
diseases in Japan, and the world."
 How to Find the
Best Lignan Flax Oil
Be sure the company that produces your flax is M.A.D. about fresh
lignan flax oil. Here's what to look for when it comes to being
M.A.D. about fresh flax:
· Made To Order. Be
sure your flax oil is made to order. Most nutritional oil companies
rely on third-party distributors to stock, inventory and ultimately
deliver their products to market, sometimes months after
manufacturing. For this reason, most flaxseed oil today is dated for
freshness for up to one year. This is too long for a perishable,
electron-rich, live food, like flaxseed oil. What's more, these
products are typically shipped by ground transportation resulting in
prolonged delivery and conditions such as high heat that may degrade
the oil. Worse yet, some companies have resorted to refining and or
filtering their oil in order to artificially extend shelf life. Be
sure your flax oil is made to order, and that the oil is pressed the
day it is ordered.
· Air Delivered.
Once fresh pressed, be sure your flax oil is rushed by air delivery,
manufacturer-direct to your favorite natural health center or health
professional, arriving within days of being made.
· Dated For Freshness.
Be sure your flax oil comes coded with both a Fresh Pressed date and
a Freshest Before date stamp spanning a period of only four months
for maximum potency and freshness. Prolonged distributor delivery
and warehoused product makes it necessary for other brands to date
stamp their oil for six to twelve months. Good for them, not so good
for you.
This service is called Fresh ExPress and it guarantees you the
absolute freshest flax oil anywhere. You will find this type of
extremely high-quality lignan flax oil in the refrigerator sections
of natural health centers nationwide. |