references/ was UDO's oil; now Flaxseed

[Guest guest]

Dear Joan,

 

The reason that I asked for the source is that a lot of what you

posted seems to be in contradiction to almost all that I have read on

the subject.

 

The cyanide element that you mention is a natural part of many plants

and grasses in nature. They have found it in about 1200 plants so far.

 

It is the normal part of many animals diets, in fact a required part.

This cyanide is in a natural form and usually locked with a sugar or

oil in the plant. It is the cyano part that makes vitamin B -12 in

the body of animals. Without it the animal sickens and dies.

 

A large part of our diet, or the animals that are our food, have

become deficient in the natural foods that contain this substance.

That is why so many people are deficient in B- 12 and why B-12 shots

or supplements are necessary.

 

It is my understanding that it is not poisonous, in the normal sense,

in it's natural state in foods. If it were, most of the animals in

nature would die, which eat these 1200+ plants uncooked and in their

natural state. Now the natural fatty acids present in flaxoil

(whether as oil or as oil in a seed) are damaged by cooking or any

high heat as well as exposure to light and air.

 

From everything I have read, the cyanide is very much a part of the

oil, as normal straining would not remove this very small part which

is locked into a compound. It can only be unlocked chemically with

enzymes. That is why it is a potent killer of cancer cells in the

body. B-12 is a part of our protection system also.

 

Also, I have been able to buy oil with or without lignans depending

on my preference.

 

From what I have read, flax oil fights cancer in a number of ways,

both as a source of Omega 3s and as a source for this cyanide part.

 

The cyanide ingredient used in this way is a similiar concept to

many, many plant based cancer treatments. I posted a paper on it

about a week or so back.

 

Also, It appears that there is a very basic protection system built

into the food supply on the planet. This is in addition to the immune

systems of animals. As an example, insects really don't have much of

an immune system to protect them. Therefor, it is believed that they

receive their protection from their diet and some of these included

elements, like this cyanide part, included in a lot of plants which

make up their diet.

 

Can a person take too much of flax seed or flax oil, of course the

answer is yes. if a person takes to much of anything it can be toxic

(including water or many other benign substances).

 

Is it a dangerous substance. In my opinion No, it is a very normal,

natural, food that is beneficial in our diet. I think that it would

take an awfully lot of it to pose a threat. I mean an extreme amount.

 

I do think that people should use some good judgement when using it,

and distinguish between whether one is using it for the treatment of

cancer or a little for good health.

 

regards,

 

Frank

 

 

 

 

Gettingwell , " califpacific

<califpacific> " <califpacific> wrote:

> Dear Joan,

> Do you have a reference for this source?

>

> When you post and use someone else as a reference could you include

> where the information can be found. A link, a book, a web site, a

> study, etc.

>

> thanks,

>

> Frank

>

>

>

> Gettingwell , Joan McPhee <mcpheej@s...>

wrote:

> > ~~~~~~~~~~~~~

> >

> > Dr. Simopoulos says the following:

> >

> > To be on the safe side, you should eat no more than three to four

> > tablespoons of raw flaxseeds or flaxmeal a day. Flaxseeds, like

> lima and

> > cassava beans, contain a chemical called cyanogen that your body

> converts

> > into another chemical called thiocyanate (SCN).

> >

> > If you have high amount of SCN in your blood for long periods of

> time, it

> > can keep your thyroid gland from taking up enough iodine,

> increasing your

> > risk of goiter.

> >

> > Cyanogen is inactivated during cooking, however, even if the

> flaxseeds are

> > added to baked goods such as cookies or muffins that are cooked

for

> only

> > twelve to fifteen minutes.

> >

> > Flaxseed oil does not contain cyanogen, so you need not restrict

> your

> > intake. Most brands of oil lack lignan however, so there's a

trade-

> off.

> >

> >

> > -- Joan McPhee, not an M.D.

> > mcpheej@s... --

> >

> > Please note new email address

> > and update your address book