Guest guest Posted November 23, 2001 Report Share Posted November 23, 2001 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 _____________ Get the FREE email that has everyone talking at http://www.mail2world.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2001 Report Share Posted November 26, 2001 - " 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2001 Report Share Posted November 27, 2001 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. >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 - <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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 - <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 Quote Link to comment Share on other sites More sharing options...
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