Low fatty acid unsaturation: a mechanism for lowered lipoperoxidative modification of tissue proteins in mammalian species with long life spans.

[Guest guest]

Hi All,

 

Interesting paper relating life span in many species to their level of dietary

unsaturated fatty acids. Seems the lower

the level of unsaturated fatty acids the better for increased life span. Note

the last line:

 

" We propose that a low degree of fatty acid unsaturation may have been selected

in longevous mammals to protect their

tissue lipids and proteins against oxidative damage while maintaining an

appropriate environment for membrane function. "

 

Still think highly unsaturated double bond rich fatty acid oils & fats are good

for you?

 

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=1\

0843345 & dopt=Abstract

J Gerontol A Biol Sci Med Sci 2000 Jun;55(6):B286-91 Related Articles, Books,

LinkOut

Low fatty acid unsaturation: a mechanism for lowered lipoperoxidative

modification of tissue proteins in mammalian

species with long life spans.

Pamplona R, Portero-Otin M, Riba D, Requena JR, Thorpe SR, Lopez-Torres M, Barja

G.

Department of Basic Medical Science, University of Lleida, Spain.

 

Carbonyl compounds generated by the nonenzymatic oxidation of polyunsaturated

fatty acids react with nucleophilic groups

in proteins, leading to their modification.

 

It has not been tested whether fatty acid unsaturation is related to

steady-state levels of lipoxidation-derived protein

modification in vivo.

 

A low fatty acid unsaturation, hence a low protein lipoxidation, in tissues of

longevous animals would be consistent

with the free radical theory of aging, because membrane lipids increase their

sensitivity to oxidative damage as a

function of their degree of unsaturation.

 

To evaluate the relationship between fatty acid composition, protein

lipoxidation, and maximum life span (MLSP), we

analyzed liver fatty acids and proteins from seven mammalian species, ranging in

MLSP from 3.5 to 46 years.

 

The results show that the peroxidizability index of fatty acids and the

sensitivity to in vitro lipid peroxidation are

negatively correlated with the MLSP.

 

Based on gas chromatography and mass spectroscopy analyses, liver proteins of

all these species contain

malondialdehyde-lysine and Nepsilon-carboxymethyllysine adducts, two biomarkers

of protein lipoxidation.

 

The steady-state levels of malondialdehyde-lysine and Nepsilon-carboxymethyl

lysine are directly related to the

peroxidizability index and inversely related to the MLSP.

 

We propose that a low degree of fatty acid unsaturation may have been selected

in longevous mammals to protect their

tissue lipids and proteins against oxidative damage while maintaining an

appropriate environment for membrane function.

 

PMID: 10843345 [PubMed - indexed for MEDLINE]

 

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

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au 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

Patch file for above http://www.walford.com/download/dwidp67u.exe

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

[Guest guest]

Greg

It still remains difficult to know what the " safe " range of unsaturated

fatty acids intake is. I assume that we can adapt to a range that stretches

the intake to a point below which we have a harmfully low intake of these

fatty acids, and a point above which we have an unhealthy excess. For

example, I assume you believe that increased supplementing with vitamin E

will extend the range for unsaturated fatty acid intake a bit.

But, in principle, I admit, that I feel more comfortable at the low end of

the range of acceptable dosages, than at the high end.

Can you say, roughly, what percentage of total calories from " all fats, " as

a percentage of calories from all foods eaten daily, you favor.

John P.

-

" Greg Watson " <gowatson

" Health coconut-info " <coconut-info >

Saturday, January 19, 2002 1:52 AM

Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue proteins in mammalian species with

long life spans.

 

 

> Hi All,

>

> Interesting paper relating life span in many species to their level of

dietary unsaturated fatty acids. Seems the lower

> the level of unsaturated fatty acids the better for increased life span.

Note the last line:

>

> " We propose that a low degree of fatty acid unsaturation may have been

selected in longevous mammals to protect their

> tissue lipids and proteins against oxidative damage while maintaining an

appropriate environment for membrane function. "

>

> Still think highly unsaturated double bond rich fatty acid oils & fats are

good for you?

>

>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_ui

ds=10843345 & dopt=Abstract

> J Gerontol A Biol Sci Med Sci 2000 Jun;55(6):B286-91 Related Articles,

Books, LinkOut

> Low fatty acid unsaturation: a mechanism for lowered lipoperoxidative

modification of tissue proteins in mammalian

> species with long life spans.

> Pamplona R, Portero-Otin M, Riba D, Requena JR, Thorpe SR, Lopez-Torres M,

Barja G.

> Department of Basic Medical Science, University of Lleida, Spain.

>

> Carbonyl compounds generated by the nonenzymatic oxidation of

polyunsaturated fatty acids react with nucleophilic groups

> in proteins, leading to their modification.

>

> It has not been tested whether fatty acid unsaturation is related to

steady-state levels of lipoxidation-derived protein

> modification in vivo.

>

> A low fatty acid unsaturation, hence a low protein lipoxidation, in

tissues of longevous animals would be consistent

> with the free radical theory of aging, because membrane lipids increase

their sensitivity to oxidative damage as a

> function of their degree of unsaturation.

>

> To evaluate the relationship between fatty acid composition, protein

lipoxidation, and maximum life span (MLSP), we

> analyzed liver fatty acids and proteins from seven mammalian species,

ranging in MLSP from 3.5 to 46 years.

>

> The results show that the peroxidizability index of fatty acids and the

sensitivity to in vitro lipid peroxidation are

> negatively correlated with the MLSP.

>

> Based on gas chromatography and mass spectroscopy analyses, liver proteins

of all these species contain

> malondialdehyde-lysine and Nepsilon-carboxymethyllysine adducts, two

biomarkers of protein lipoxidation.

>

> The steady-state levels of malondialdehyde-lysine and

Nepsilon-carboxymethyl lysine are directly related to the

> peroxidizability index and inversely related to the MLSP.

>

> We propose that a low degree of fatty acid unsaturation may have been

selected in longevous mammals to protect their

> tissue lipids and proteins against oxidative damage while maintaining an

appropriate environment for membrane function.

>

> PMID: 10843345 [PubMed - indexed for MEDLINE]

>

> ========================

> Good Health & Long Life,

> Greg Watson, http://optimalhealth.cia.com.au 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

> Patch file for above http://www.walford.com/download/dwidp67u.exe

> KIM (omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

>

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Sunday, January 20, 2002 12:07 AM

Re: Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue

proteins in mammalian species with long life spans.

 

 

> Greg

> It still remains difficult to know what the " safe " range of unsaturated

> fatty acids intake is. I assume that we can adapt to a range that stretches

> the intake to a point below which we have a harmfully low intake of these

> fatty acids, and a point above which we have an unhealthy excess. For

> example, I assume you believe that increased supplementing with vitamin E

> will extend the range for unsaturated fatty acid intake a bit.

> But, in principle, I admit, that I feel more comfortable at the low end of

> the range of acceptable dosages, than at the high end.

> Can you say, roughly, what percentage of total calories from " all fats, " as

> a percentage of calories from all foods eaten daily, you favor.

> John P.

 

Hi John,

 

I get about 20 % fat and about 4 - 6 g Omega 6 LA, ~ 2.5 g Omega 3 LNA and ~ 0.8

g EPA+DHA. This is all the poly you

need and I have dropped olive oil for cooking & baking and now use VCNO with

some EVOO mixed with VCNO and ground flax

for salads.

 

As far as upping Vit E to allow more double bond fats, sure this will help but I

would rather have my Vit E protecting

my cells than riding shotgun protecting double bond fats in my LDL.

 

The body can make all the Oleic (18:1w9) it needs from the sat fats in VCNO so

it is not essential.

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

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au 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

Patch file for above http://www.walford.com/download/dwidp67u.exe

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

[Guest guest]

Hi Greg

Interesting. I've always felt, that 20% calories from fat, made more sense

than either extreme, calling for 10% or fewer calories from fat (Ornish;

Pritikin, etc.) on the one hand, and, on the other hand, the 30% called for

by Government Dietary recommendations.

Once again, you've helped by providing the ratio for the poly fats, your

research tells you are desirable; thanks again for those figures. I'll be

struggling to translate them into quantities of the various foods containing

poly fats. I'm certainly hoping that there is a sustained effort to

persuade the government to require foods to have their fats listed by the

various lipid fractions, so that people have a clearer idea what they're

consuming. Companies like Barleans, Spectrum, etc., obviously have an

incentive to provide a breakdown of the lipid profiles of their flax,

borage, etc.

best wishes

John P.

-

" Greg Watson " <gowatson

 

Sunday, January 20, 2002 3:06 PM

Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue proteins in mammalian

species with long life spans.

 

 

> -

> " John Polifronio " <counterpnt

>

> Sunday, January 20, 2002 12:07 AM

> Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue

> proteins in mammalian species with long life spans.

>

>

> > Greg

> > It still remains difficult to know what the " safe " range of unsaturated

> > fatty acids intake is. I assume that we can adapt to a range that

stretches

> > the intake to a point below which we have a harmfully low intake of

these

> > fatty acids, and a point above which we have an unhealthy excess. For

> > example, I assume you believe that increased supplementing with vitamin

E

> > will extend the range for unsaturated fatty acid intake a bit.

> > But, in principle, I admit, that I feel more comfortable at the low end

of

> > the range of acceptable dosages, than at the high end.

> > Can you say, roughly, what percentage of total calories from " all fats, "

as

> > a percentage of calories from all foods eaten daily, you favor.

 

> > John P.

>

> Hi John,

>

> I get about 20 % fat and about 4 - 6 g Omega 6 LA, ~ 2.5 g Omega 3 LNA and

~ 0.8 g EPA+DHA. This is all the poly you

> need and I have dropped olive oil for cooking & baking and now use VCNO

with some EVOO mixed with VCNO and ground flax

> for salads.

>

> As far as upping Vit E to allow more double bond fats, sure this will help

but I would rather have my Vit E protecting

> my cells than riding shotgun protecting double bond fats in my LDL.

>

> The body can make all the Oleic (18:1w9) it needs from the sat fats in

VCNO so it is not essential.

> ========================

> Good Health & Long Life,

> Greg Watson, http://optimalhealth.cia.com.au 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

> Patch file for above http://www.walford.com/download/dwidp67u.exe

> KIM (omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Monday, January 21, 2002 11:54 AM

Re: Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue

proteins in mammalian species with long life spans.

 

 

> Hi Greg

> Interesting. I've always felt, that 20% calories from fat, made more sense

> than either extreme, calling for 10% or fewer calories from fat (Ornish;

> Pritikin, etc.) on the one hand, and, on the other hand, the 30% called for

> by Government Dietary recommendations.

> Once again, you've helped by providing the ratio for the poly fats, your

> research tells you are desirable; thanks again for those figures. I'll be

> struggling to translate them into quantities of the various foods containing

> poly fats. I'm certainly hoping that there is a sustained effort to

> persuade the government to require foods to have their fats listed by the

> various lipid fractions, so that people have a clearer idea what they're

> consuming. Companies like Barleans, Spectrum, etc., obviously have an

> incentive to provide a breakdown of the lipid profiles of their flax,

> borage, etc.

> best wishes

 

Hi John,

 

Processed seed based oil are the prime suppliers of excessive Omega 6 in the

diet, either from eating food made with

them or when used in baking, cooking or frying. Frying with these oils is just

asking for additional problems as they

form trans fats and become oxidized.

 

They have no place in human nutrition.

 

I put 1 tablespoon of ground flax in my morning smoothie (for Omega 3 LNA) and

have 2 good serves a week of salmon (for

Omega 3 EPA+DHA). My veggies will provide ALL the Omega 6 LA I need. We then

use VCNO (Virgin coconut oil) for by

cooking and baking.

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

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au 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

Patch file for above http://www.walford.com/download/dwidp67u.exe

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

[Guest guest]

-

" Greg Watson " <gowatson

 

Monday, January 21, 2002 12:18 PM

Re: Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue

proteins in mammalian species with long life spans.

 

 

> I'll be struggling to translate them into quantities of the various foods

containing poly fats.

 

Hi John,

 

Download KIM (link below). It is a very good tool to analyze your diet for

Omega 6 & Omega 3 intakes and the balance.

It is a big download (12mb) but well worth it. To see the KIM tutorials you

need the free Power Point viewer from

Microsoft.

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

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au 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

Patch file for above http://www.walford.com/download/dwidp67u.exe

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

[Guest guest]

Greg

It still remains difficult to know what the " safe " range of unsaturated

fatty acids intake is. I assume that we can adapt to a range that stretches

the intake to a point below which we have a harmfully low intake of these

fatty acids, and a point above which we have an unhealthy excess. For

example, I assume you believe that increased supplementing with vitamin E

will extend the range for unsaturated fatty acid intake a bit.

But, in principle, I admit, that I feel more comfortable at the low end of

the range of acceptable dosages, than at the high end.

Can you say, roughly, what percentage of total calories from " all fats, " as

a percentage of calories from all foods eaten daily, you favor. Also, in

view of the caution you advise over the dangers of overconsuming the highly

unsat. fats, are you implying that we're better off consuming somewhat more,

relatively more, of the saturated fats?

John P.

-

" Greg Watson " <gowatson

" Health coconut-info " <coconut-info >

Saturday, January 19, 2002 1:52 AM

Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue proteins in mammalian species with

long life spans.

 

 

> Hi All,

>

> Interesting paper relating life span in many species to their level of

dietary unsaturated fatty acids. Seems the lower

> the level of unsaturated fatty acids the better for increased life span.

Note the last line:

>

> " We propose that a low degree of fatty acid unsaturation may have been

selected in longevous mammals to protect their

> tissue lipids and proteins against oxidative damage while maintaining an

appropriate environment for membrane function. "

>

> Still think highly unsaturated double bond rich fatty acid oils & fats are

good for you?

>

>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_ui

ds=10843345 & dopt=Abstract

> J Gerontol A Biol Sci Med Sci 2000 Jun;55(6):B286-91 Related Articles,

Books, LinkOut

> Low fatty acid unsaturation: a mechanism for lowered lipoperoxidative

modification of tissue proteins in mammalian

> species with long life spans.

> Pamplona R, Portero-Otin M, Riba D, Requena JR, Thorpe SR, Lopez-Torres M,

Barja G.

> Department of Basic Medical Science, University of Lleida, Spain.

>

> Carbonyl compounds generated by the nonenzymatic oxidation of

polyunsaturated fatty acids react with nucleophilic groups

> in proteins, leading to their modification.

>

> It has not been tested whether fatty acid unsaturation is related to

steady-state levels of lipoxidation-derived protein

> modification in vivo.

>

> A low fatty acid unsaturation, hence a low protein lipoxidation, in

tissues of longevous animals would be consistent

> with the free radical theory of aging, because membrane lipids increase

their sensitivity to oxidative damage as a

> function of their degree of unsaturation.

>

> To evaluate the relationship between fatty acid composition, protein

lipoxidation, and maximum life span (MLSP), we

> analyzed liver fatty acids and proteins from seven mammalian species,

ranging in MLSP from 3.5 to 46 years.

>

> The results show that the peroxidizability index of fatty acids and the

sensitivity to in vitro lipid peroxidation are

> negatively correlated with the MLSP.

>

> Based on gas chromatography and mass spectroscopy analyses, liver proteins

of all these species contain

> malondialdehyde-lysine and Nepsilon-carboxymethyllysine adducts, two

biomarkers of protein lipoxidation.

>

> The steady-state levels of malondialdehyde-lysine and

Nepsilon-carboxymethyl lysine are directly related to the

> peroxidizability index and inversely related to the MLSP.

>

> We propose that a low degree of fatty acid unsaturation may have been

selected in longevous mammals to protect their

> tissue lipids and proteins against oxidative damage while maintaining an

appropriate environment for membrane function.

>

> PMID: 10843345 [PubMed - indexed for MEDLINE]

>

> ========================

> Good Health & Long Life,

> Greg Watson, http://optimalhealth.cia.com.au 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

> Patch file for above http://www.walford.com/download/dwidp67u.exe

> KIM (omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

>

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

Sorry Greg

This message got sent a second time, by accident.

John P.

-

" John Polifronio " <counterpnt

 

Wednesday, January 23, 2002 11:30 PM

Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue proteins in mammalian

species with long life spans.

 

 

> Greg

> It still remains difficult to know what the " safe " range of unsaturated

> fatty acids intake is. I assume that we can adapt to a range that

stretches

> the intake to a point below which we have a harmfully low intake of these

> fatty acids, and a point above which we have an unhealthy excess. For

> example, I assume you believe that increased supplementing with vitamin E

> will extend the range for unsaturated fatty acid intake a bit.

> But, in principle, I admit, that I feel more comfortable at the low end of

> the range of acceptable dosages, than at the high end.

> Can you say, roughly, what percentage of total calories from " all fats, "

as

> a percentage of calories from all foods eaten daily, you favor. Also, in

> view of the caution you advise over the dangers of overconsuming the

highly

> unsat. fats, are you implying that we're better off consuming somewhat

more,

> relatively more, of the saturated fats?

> John P.

> -

> " Greg Watson " <gowatson

> " Health coconut-info " <coconut-info >

> Saturday, January 19, 2002 1:52 AM

> Low fatty acid unsaturation: a mechanism for

lowered

> lipoperoxidative modification of tissue proteins in mammalian species with

> long life spans.

>

>

> > Hi All,

> >

> > Interesting paper relating life span in many species to their level of

> dietary unsaturated fatty acids. Seems the lower

> > the level of unsaturated fatty acids the better for increased life span.

> Note the last line:

> >

> > " We propose that a low degree of fatty acid unsaturation may have been

> selected in longevous mammals to protect their

> > tissue lipids and proteins against oxidative damage while maintaining an

> appropriate environment for membrane function. "

> >

> > Still think highly unsaturated double bond rich fatty acid oils & fats

are

> good for you?

> >

> >

>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_ui

> ds=10843345 & dopt=Abstract

> > J Gerontol A Biol Sci Med Sci 2000 Jun;55(6):B286-91 Related Articles,

> Books, LinkOut

> > Low fatty acid unsaturation: a mechanism for lowered lipoperoxidative

> modification of tissue proteins in mammalian

> > species with long life spans.

> > Pamplona R, Portero-Otin M, Riba D, Requena JR, Thorpe SR, Lopez-Torres

M,

> Barja G.

> > Department of Basic Medical Science, University of Lleida, Spain.

> >

> > Carbonyl compounds generated by the nonenzymatic oxidation of

> polyunsaturated fatty acids react with nucleophilic groups

> > in proteins, leading to their modification.

> >

> > It has not been tested whether fatty acid unsaturation is related to

> steady-state levels of lipoxidation-derived protein

> > modification in vivo.

> >

> > A low fatty acid unsaturation, hence a low protein lipoxidation, in

> tissues of longevous animals would be consistent

> > with the free radical theory of aging, because membrane lipids increase

> their sensitivity to oxidative damage as a

> > function of their degree of unsaturation.

> >

> > To evaluate the relationship between fatty acid composition, protein

> lipoxidation, and maximum life span (MLSP), we

> > analyzed liver fatty acids and proteins from seven mammalian species,

> ranging in MLSP from 3.5 to 46 years.

> >

> > The results show that the peroxidizability index of fatty acids and the

> sensitivity to in vitro lipid peroxidation are

> > negatively correlated with the MLSP.

> >

> > Based on gas chromatography and mass spectroscopy analyses, liver

proteins

> of all these species contain

> > malondialdehyde-lysine and Nepsilon-carboxymethyllysine adducts, two

> biomarkers of protein lipoxidation.

> >

> > The steady-state levels of malondialdehyde-lysine and

> Nepsilon-carboxymethyl lysine are directly related to the

> > peroxidizability index and inversely related to the MLSP.

> >

> > We propose that a low degree of fatty acid unsaturation may have been

> selected in longevous mammals to protect their

> > tissue lipids and proteins against oxidative damage while maintaining an

> appropriate environment for membrane function.

> >

> > PMID: 10843345 [PubMed - indexed for MEDLINE]

> >

> > ========================

> > Good Health & Long Life,

> > Greg Watson, http://optimalhealth.cia.com.au

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

> > Patch file for above http://www.walford.com/download/dwidp67u.exe

> > KIM (omega analysis)

> http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

> >

> >

> >

> >

> > Getting well is done one step at a time, day by day, building health

> > and well being.

> >

> > To learn more about the Gettingwell group,

> > Subscription and list archives are at:

> > Gettingwell

> >

> >

[Guest guest]

-

" John Polifronio " <counterpnt

 

Thursday, January 24, 2002 6:00 PM

Re: Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue

proteins in mammalian species with long life spans.

 

 

> Greg

> It still remains difficult to know what the " safe " range of unsaturated

> fatty acids intake is. I assume that we can adapt to a range that stretches

> the intake to a point below which we have a harmfully low intake of these

> fatty acids, and a point above which we have an unhealthy excess. For

> example, I assume you believe that increased supplementing with vitamin E

> will extend the range for unsaturated fatty acid intake a bit.

 

Yes but why stress your system with so much to and froing? I supplement with 1

g Vit C and 500 IU's Vit E.

 

> But, in principle, I admit, that I feel more comfortable at the low end of

> the range of acceptable dosages, than at the high end.

> Can you say, roughly, what percentage of total calories from " all fats, " as

> a percentage of calories from all foods eaten daily, you favor. Also, in

> view of the caution you advise over the dangers of overconsuming the highly

> unsat. fats, are you implying that we're better off consuming somewhat more,

> relatively more, of the saturated fats?

 

Hi John,

 

Of the fats in VCNO I have no concern. Animal fat rich with cholesterol is more

a worry.

 

I get about 40 g of fat (360 cals / 20 % on 1,800 cals) a day from:

 

1) 25 g from Coconuts

2) 5 g from Salmon

3) 5 g from Ground flax

4) 5 g from Olive oil

 

Broken down as:

 

3 g Omega 6

4 g Omega 3

8 g Mono

25 g Sat

7 g long chain

18 g medium chain

 

As only the long chains are involved in lipoprotein transport my LDL lipids

should look like:

 

3 g Omega 6

4 g Omega 3

8 g Mono

7 g Sat

 

Not a bad mix.

 

My latest data:

 

Glucose = 81,

TC = 151

HDL = 75

LDL = 71

TG = 55,

BP = 110/55

Pulse = 55

Age = 55

Height 6'3 "

Weight = 180

Homocysteine = 6.2

HbA1c = 4.9

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

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au 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

Patch file for above http://www.walford.com/download/dwidp67u.exe

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

[Guest guest]

Greg

You'll be seeing a further message, apologizing for sending you the post

below, twice. But it turns out, it was productive for the list, because you

provided additional valuable information concerning precisely how you eat,

to achieve the amazingly good data on your health. It's the best panel of

test results I've ever seen. I remember you saying, that you don't do more

than 30min exercise at a time, making your pulse of 55 the more remarkable.

I didn't think that it was possible to achieve a total cholesterol of 151,

together with an hdl of 75, without a great deal of exercise.

 

You listed as follows:

25gms from coconuts

5 gms from salmon

5 gms from ground flax

5 gms from olive oil

Would you mind translating those grams of fat, roughly into the

quantities/ozs/tbs, etc., of each of the four foods consumed? It would help

those of us that have difficulty managing these mathematical conversions,

and would provide the last bit of information necessary to make these lipid

complexities easier to incorporate into rough dietary planning.

Also, in the case of the " 25gms from coconuts, " are you as happy to

substitute coconut oil here? Am I wrong in assuming that you would

recommend somewhat less intake of " animal " fats (and the cholesterol) than

Dr. Budwig appears to, and much less than Dr. Schwarzbein suggests we can

consume without worry? Schwarzbein seems particularly concerned with low

quality carbohydrates, and allows her patients to eat all natural fats

without restraint.

Once more, I'd like to thank you for having made the effort to clarify, with

a few informative posts, what we can do to make our way through the

difficult matter of obtaining our EFAs without excess calories, and with the

best of foods.

best wishes

John P.

-

" Greg Watson " <gowatson

 

Thursday, January 24, 2002 1:05 AM

Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue proteins in mammalian

species with long life spans.

 

 

> -

> " John Polifronio " <counterpnt

>

> Thursday, January 24, 2002 6:00 PM

> Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue

> proteins in mammalian species with long life spans.

>

>

> > Greg

> > It still remains difficult to know what the " safe " range of unsaturated

> > fatty acids intake is. I assume that we can adapt to a range that

stretches

> > the intake to a point below which we have a harmfully low intake of

these

> > fatty acids, and a point above which we have an unhealthy excess. For

> > example, I assume you believe that increased supplementing with vitamin

E

> > will extend the range for unsaturated fatty acid intake a bit.

>

> Yes but why stress your system with so much to and froing? I supplement

with 1 g Vit C and 500 IU's Vit E.

>

> > But, in principle, I admit, that I feel more comfortable at the low end

of

> > the range of acceptable dosages, than at the high end.

> > Can you say, roughly, what percentage of total calories from " all fats, "

as

> > a percentage of calories from all foods eaten daily, you favor. Also,

in

> > view of the caution you advise over the dangers of overconsuming the

highly

> > unsat. fats, are you implying that we're better off consuming somewhat

more,

> > relatively more, of the saturated fats?

>

> Hi John,

>

> Of the fats in VCNO I have no concern. Animal fat rich with cholesterol

is more a worry.

>

> I get about 40 g of fat (360 cals / 20 % on 1,800 cals) a day from:

>

> 1) 25 g from Coconuts

> 2) 5 g from Salmon

> 3) 5 g from Ground flax

> 4) 5 g from Olive oil

>

> Broken down as:

>

> 3 g Omega 6

> 4 g Omega 3

> 8 g Mono

> 25 g Sat

> 7 g long chain

> 18 g medium chain

>

> As only the long chains are involved in lipoprotein transport my LDL

lipids should look like:

>

> 3 g Omega 6

> 4 g Omega 3

> 8 g Mono

> 7 g Sat

>

> Not a bad mix.

>

> My latest data:

>

> Glucose = 81,

> TC = 151

> HDL = 75

> LDL = 71

> TG = 55,

> BP = 110/55

> Pulse = 55

> Age = 55

> Height 6'3 "

> Weight = 180

> Homocysteine = 6.2

> HbA1c = 4.9

> ========================

> Good Health & Long Life,

> Greg Watson, http://optimalhealth.cia.com.au 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

> Patch file for above http://www.walford.com/download/dwidp67u.exe

> KIM (omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

>

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Thursday, January 24, 2002 9:36 PM

Re: Low fatty acid unsaturation: a mechanism for lowered

lipoperoxidative modification of tissue

proteins in mammalian species with long life spans.

 

 

> Greg

> You'll be seeing a further message, apologizing for sending you the post

> below, twice. But it turns out, it was productive for the list, because you

> provided additional valuable information concerning precisely how you eat,

> to achieve the amazingly good data on your health. It's the best panel of

> test results I've ever seen.

 

About the norm for someone on CRONing (Calorie Restriction with Optimal

Nutrition). Many are better. My cal intake is

around 1,700 to 1,800, 20 % fat, 65 % carbs, 15 % protein.

 

> I remember you saying, that you don't do more

> than 30min exercise at a time, making your pulse of 55 the more remarkable.

 

Most folks following CRONing are around this.

 

> I didn't think that it was possible to achieve a total cholesterol of 151,

> together with an hdl of 75, without a great deal of exercise.

 

The exercise is very intense. My cal intake is around 1,700 - 1,800 cals.

 

> You listed as follows:

> 25gms from coconuts

 

This is based on disappearance rate and not actual measurement. IE, a 500 g

(little over 16 oz) bottle lasts about 10

days for 2 people.

 

> 5 gms from salmon

 

This is the daily average from 2 x 6 oz serves of Salmon a week.

 

> 5 gms from ground flax

 

Based on 1 tablespoon of ground flax a day.

 

> 5 gms from olive oil

 

Again based on disappearance rate.

 

> Would you mind translating those grams of fat, roughly into the

> quantities/ozs/tbs, etc., of each of the four foods consumed? It would help

> those of us that have difficulty managing these mathematical conversions,

> and would provide the last bit of information necessary to make these lipid

> complexities easier to incorporate into rough dietary planning.

> Also, in the case of the " 25gms from coconuts, " are you as happy to

> substitute coconut oil here?

 

Sorry, I meant coconut oil.

 

> Am I wrong in assuming that you would

> recommend somewhat less intake of " animal " fats (and the cholesterol) than

> Dr. Budwig appears to, and much less than Dr. Schwarzbein suggests we can

> consume without worry? Schwarzbein seems particularly concerned with low

> quality carbohydrates, and allows her patients to eat all natural fats

> without restraint.

 

The body makes enough cholesterol by itself. Last weekend we had some Kentuckey

Fried Chicken at a friends. It made us

feel very unwell for several days.

 

> Once more, I'd like to thank you for having made the effort to clarify, with

> a few informative posts, what we can do to make our way through the

> difficult matter of obtaining our EFAs without excess calories, and with the

> best of foods.

 

Hi John,

 

While we are not a vegetarians, we are close. A week of our meals would be

something like:

 

Monday - Fast for me.

Tuesday - Vegetables

Wednesday - Fish

Thursday - Vegetables

Friday - Fish

Saturday - Vegetables

Sunday - Chicken or vegetables

 

Hope this helps,

Greg

[Guest guest]

Hi Greg,

 

No need for cholesterol angst. Read Dr. Michael Eades book, Protein Power. He

explains how a diet reducing insulin level is more important than restricting

animal fats. He explains that, even while eating a diet that contains red meat,

egg yolk, cheese, butter and cream, as long as you control your insulin output,

your cholesterol will remain in the helathy 180-200 range. And the extra

dietary fat will actually raise the HDL -*good* cholesterol - level in your

blood.

I have followed followed his plan and have lowered my body fat percentage

dramatically.

 

Pam

Greg Watson <gowatson wrote: -----

Hi John,

 

Of the fats in VCNO I have no concern. Animal fat rich with cholesterol is more

a worry.

 

I get about 40 g of fat (360 cals / 20 % on 1,800 cals) a day from:

 

1) 25 g from Coconuts

2) 5 g from Salmon

3) 5 g from Ground flax

4) 5 g from Olive oil

 

Broken down as:

 

3 g Omega 6

4 g Omega 3

8 g Mono

25 g Sat

7 g long chain

18 g medium chain

 

As only the long chains are involved in lipoprotein transport my LDL lipids

should look like:

 

3 g Omega 6

4 g Omega 3

8 g Mono

7 g Sat

 

Not a bad mix.

 

My latest data:

 

Glucose = 81,

TC = 151

HDL = 75

LDL = 71

TG = 55,

BP = 110/55

Pulse = 55

Age = 55

Height 6'3 "

Weight = 180

Homocysteine = 6.2

HbA1c = 4.9

 

 

 

 

 

Auctions Great stuff seeking new owners! Bid now!

 

 

[Guest guest]

Greg

You bet it helps!

thank you

John p.

-

" Greg Watson " <gowatson

 

Thursday, January 24, 2002 1:13 PM

Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue proteins in mammalian

species with long life spans.

 

 

> -

> " John Polifronio " <counterpnt

>

> Thursday, January 24, 2002 9:36 PM

> Re: Low fatty acid unsaturation: a mechanism for

lowered lipoperoxidative modification of tissue

> proteins in mammalian species with long life spans.

>

>

> > Greg

> > You'll be seeing a further message, apologizing for sending you the post

> > below, twice. But it turns out, it was productive for the list, because

you

> > provided additional valuable information concerning precisely how you

eat,

> > to achieve the amazingly good data on your health. It's the best panel

of

> > test results I've ever seen.

>

> About the norm for someone on CRONing (Calorie Restriction with Optimal

Nutrition). Many are better. My cal intake is

> around 1,700 to 1,800, 20 % fat, 65 % carbs, 15 % protein.

>

> > I remember you saying, that you don't do more

> > than 30min exercise at a time, making your pulse of 55 the more

remarkable.

>

> Most folks following CRONing are around this.

>

> > I didn't think that it was possible to achieve a total cholesterol of

151,

> > together with an hdl of 75, without a great deal of exercise.

>

> The exercise is very intense. My cal intake is around 1,700 - 1,800

cals.

>

> > You listed as follows:

> > 25gms from coconuts

>

> This is based on disappearance rate and not actual measurement. IE, a 500

g (little over 16 oz) bottle lasts about 10

> days for 2 people.

>

> > 5 gms from salmon

>

> This is the daily average from 2 x 6 oz serves of Salmon a week.

>

> > 5 gms from ground flax

>

> Based on 1 tablespoon of ground flax a day.

>

> > 5 gms from olive oil

>

> Again based on disappearance rate.

>

> > Would you mind translating those grams of fat, roughly into the

> > quantities/ozs/tbs, etc., of each of the four foods consumed? It would

help

> > those of us that have difficulty managing these mathematical

conversions,

> > and would provide the last bit of information necessary to make these

lipid

> > complexities easier to incorporate into rough dietary planning.

> > Also, in the case of the " 25gms from coconuts, " are you as happy to

> > substitute coconut oil here?

>

> Sorry, I meant coconut oil.

>

> > Am I wrong in assuming that you would

> > recommend somewhat less intake of " animal " fats (and the cholesterol)

than

> > Dr. Budwig appears to, and much less than Dr. Schwarzbein suggests we

can

> > consume without worry? Schwarzbein seems particularly concerned with

low

> > quality carbohydrates, and allows her patients to eat all natural fats

> > without restraint.

>

> The body makes enough cholesterol by itself. Last weekend we had some

Kentuckey Fried Chicken at a friends. It made us

> feel very unwell for several days.

>

> > Once more, I'd like to thank you for having made the effort to clarify,

with

> > a few informative posts, what we can do to make our way through the

> > difficult matter of obtaining our EFAs without excess calories, and with

the

> > best of foods.

>

> Hi John,

>

> While we are not a vegetarians, we are close. A week of our meals would

be something like:

>

> Monday - Fast for me.

> Tuesday - Vegetables

> Wednesday - Fish

> Thursday - Vegetables

> Friday - Fish

> Saturday - Vegetables

> Sunday - Chicken or vegetables

>

> Hope this helps,

> Greg

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

>No need for cholesterol angst. Read Dr. Michael Eades book, Protein

>Power. He explains how a diet reducing insulin level is more important

>than restricting animal fats. He explains that, even while eating a diet

>that contains red meat, egg yolk, cheese, butter and cream, as long as you

>control your insulin output, your cholesterol will remain in the helathy

>180-200 range. And the extra dietary fat will actually raise the HDL

>-*good* cholesterol - level in your blood.

>I have followed followed his plan and have lowered my body fat percentage

>dramatically.

 

Hiya!

 

Uh-oh. My cholesterol is in the 130s with an HDL in the high 60s. Will I

have a marked increase in my cholesterol now that my fat went from about

15-20% to about 50-70% two months ago...

 

Ramit

 

 

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