Fish and garlic

[Guest guest]

Now you are talkin' Greg,

 

I eat a 14oz. can of Alaska salmon a couple times a week and a clove of

garlic with each serving.

Does this sound like enough to do any good?

 

I dont' have cancer (to my knowledge) but found this, from you, to be

very interesting to say the least.

 

" Again this study suggests reduced glutathione (reduced capacity to

deal with toxins & free radicals) assists cancer cell

death. So what you feed yourself to stay healthy may be different if you

have cancer. "

 

***And I hope everyone notes this from you:

 

 

" Note it is the long chain Omega 3 EPA & DHA fats in the fish oil that

are the active agents and ADDING anti-oxidants

(Vit C & E) actually reduced the cancer killing effects of the long

chain Omega 3 fats.

 

Here it is suggested that in fighting cancer cells, the use of

anti-oxidants may be counter productive. "

***

Really is food for thought,

ron

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[Guest guest]

-

" the desert_rat " <ron

 

Saturday, November 24, 2001 2:19 AM

Fish and garlic

 

 

> " Again this study suggests reduced glutathione (reduced capacity to

> deal with toxins & free radicals) assists cancer cell

> death. So what you feed yourself to stay healthy may be different if you

> have cancer. "

>

> " Note it is the long chain Omega 3 EPA & DHA fats in the fish oil that

> are the active agents and ADDING anti-oxidants

> (Vit C & E) actually reduced the cancer killing effects of the long

> chain Omega 3 fats.

 

Hi Ron,

 

To be sure, treating cancer is not like preventing it. You need a very

different mind set and dietary approach.

========================

Good Health & Long Life,

Greg Watson, gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

[Guest guest]

Is raw fish better than cooked?

Donna

In a message dated 01/25/11 7:29:05 PM, gowatson writes:

 

<<

> " Note it is the long chain Omega 3 EPA & DHA fats in the fish oil that

> are the active agents and ADDING anti-oxidants

> (Vit C & E) actually reduced the cancer killing effects of the long

> chain Omega 3 fats.

>>

[Guest guest]

-

<dfnewman

 

Tuesday, November 27, 2001 10:34 PM

Re: Fish and garlic

 

 

> Is raw fish better than cooked?

 

Hi Donna,

 

I prefer to lightly cook my fish to kill off any nasty bacteria.

========================

Good Health & Long Life,

Greg Watson, gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

[Guest guest]

In a message dated 11/27/01 4:04:54 AM, dfnewman writes:

 

<< Note it is the long chain Omega 3 EPA & DHA fats in the fish oil that

> are the active agents and ADDING anti-oxidants

> (Vit C & E) actually reduced the cancer killing effects of the long

> chain Omega 3 fats. >>

How do the anti-oxidants reduce the cancer killing effects of the long chain

fatty omega 3s -- would they just maintain the integrity of those fatty

acids, ie preventing their oxidation (rancidity)

 

Namaste, Liz

[Guest guest]

-

<Ecmillerreid

 

Thursday, November 29, 2001 7:35 AM

Re: Fish and garlic

 

 

> > Note it is the long chain Omega 3 EPA & DHA fats in the fish oil that

> > are the active agents and ADDING anti-oxidants

> > (Vit C & E) actually reduced the cancer killing effects of the long

> > chain Omega 3 fats. >>

>

> How do the anti-oxidants reduce the cancer killing effects of the long chain

> fatty omega 3s -- would they just maintain the integrity of those fatty

> acids, ie preventing their oxidation (rancidity)

>

Hi Namaste, Liz,

 

Sure the anti-oxidants will help to reduce peroxidation of the fatty acids but

the cancer cells will grab them too (the

anti-oxidants)and use them to build up defences against the bodies use of free

radicals as cancer cell killing agents.

 

There are several studies which suggest boosting dietary anti-oxidants once you

have cancer is NOT a good idea.

========================

Good Health & Long Life,

Greg Watson, gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe