RoB wrote:

health4ni wrote:Bragg Liquid Aminos. Very nice on salads and other stuff too.

I really cant work out the point of that product. You'd get all those aminos and more from any piece of meat/fish?

SCOTT GALTON wrote:discount supps have 500ml of udos for 15 quid but they have sold out. Bugger

RoB wrote:

health4ni wrote:Bragg Liquid Aminos. Very nice on salads and other stuff too.

I really cant work out the point of that product. You'd get all those aminos and more from any piece of meat/fish?

Gothic_Muscle wrote:Evening y'all!! As quality an oil as Hemp seed is, why are people looking to supplement with this in an age when everything you see and read says to minimise o6 consumption and increase o3, although hemp contains them all, it contains significantly less o3 than o6? I'm all confuzzed now

Many oils are marketed as first cold pressed or cold extraction, this is a denomination describing the temperature at which the oil was obtained.

In the EU these designations are regulated by article 5 of Regulation 1019 of 2002. This article states that in order to use these designations the olive oil bottler must prove that the temperature of malaxation and extraction was under 27°C (80°F).

For olive oil bottled outside EU countries this regulation does not apply, and thus the consumer has no assurance that these statements are true.

The temperature of malaxation and extraction is crucial due to its effect on olive oil quality. When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition, the chemical content of the polyphenols, antioxidants, and vitamins present in the oil is reduced by higher temperatures. The temperature is adjusted basically by controlling the temperature of the water added during these two steps. High temperatures are used to increase the yield of olive oil obtained from the paste.

Bison wrote:

Gothic_Muscle wrote:Evening y'all!! As quality an oil as Hemp seed is, why are people looking to supplement with this in an age when everything you see and read says to minimise o6 consumption and increase o3, although hemp contains them all, it contains significantly less o3 than o6? I'm all confuzzed now

You don't want to be minimizing Omega-6 just keeping it in a healthy ratio with Omega-3

GymBunny wrote:Re oils, I always get cold pressed/extracted ones, esp olive because:

Many oils are marketed as first cold pressed or cold extraction, this is a denomination describing the temperature at which the oil was obtained.

In the EU these designations are regulated by article 5 of Regulation 1019 of 2002. This article states that in order to use these designations the olive oil bottler must prove that the temperature of malaxation and extraction was under 27°C (80°F).

For olive oil bottled outside EU countries this regulation does not apply, and thus the consumer has no assurance that these statements are true.

The temperature of malaxation and extraction is crucial due to its effect on olive oil quality. When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition, the chemical content of the polyphenols, antioxidants, and vitamins present in the oil is reduced by higher temperatures. The temperature is adjusted basically by controlling the temperature of the water added during these two steps. High temperatures are used to increase the yield of olive oil obtained from the paste.

Gothic_Muscle wrote:Evening y'all!! As quality an oil as Hemp seed is, why are people looking to supplement with this in an age when everything you see and read says to minimise o6 consumption and increase o3, although hemp contains them all, it contains significantly less o3 than o6? I'm all confuzzed now

Bison wrote:No the other way around, you want more 6 than 3

More omega-3, less omega-6 better for prostates
By Stephen Daniells, 22-Jun-2007

Related topics: Science & Nutrition, Fats & oils

Increasing omega-3 fatty acid levels, and decreasing levels of omega-6, could reduce the risk of prostate cancer risk in individuals with a genetic predisposition to cancer, if results from an animal study can be translated to humans.

"This study clearly shows that diet can tip the balance toward a good or a bad outcome," said senior researcher Yong Chen from Wake Forest University School of Medicine. "It's possible that a change in diet could mean the difference between dying from the disease and surviving with it."

Over half a million news cases of prostate cancer are diagnosed every year world wide, and the cancer is the direct cause of over 200,000 deaths. More worryingly, the incidence of the disease is increasing with a rise of 1.7 per cent over 15 years.

The new study adds to a growing body of evidence linking an increased omega-3 to omega-6 intake ratio to improved health. In August of last year, researchers from the David Geffen School of Medicine at UCLA reported that changing the ration of omega-3 to omega-6 in the typical Western diet might reduce prostate cancer tumour growth rates and PSA levels (Clinical Cancer Research, Vol. 12, Issue 15).

Moreover, researchers from the Paterson Institute, a cancer research institute funded by British charity Cancer Research UK and affiliated with the University of Manchester reported that omega 6 fats increased the spread of prostate tumour cells into bone marrow, while omega-3 fatty acids were seen to block this invasion (British Journal of Cancer, doi: 10.1038/sj.bjc.6603030).

The new research, published in the July issue of Journal of Clinical Investigation, used mice engineered with a genetic defect that caused prostate cancer - Pten-knock-out mice. The Pten gene - a tumour suppressor gene - results in the spontaneous development of prostate cancer. The Pten gene is reportedly absent in 60 to 70 per cent of metastatic cancers in humans.

From birth the mice were randomly assigned to eat one of three diets with differing omega-6 to omega-3 ratios - one to one (high omega-3), 20 to one (low omega-3), or 40 to one (high omega-6).

Lead author Isabelle Berquin and co-workers report that mice with the tumour suppressor gene did not develop tumours and had 100 per cent survival, regardless of diet. In mice with the gene defect, on the other hand, survival was 60 per cent in animals on the high omega-3 diet, 10 per cent in those on the low omega-3 diet and 0 per cent in those on the high omega-6 diet.

"This suggests that if you have good genes, it may not matter too much what you eat," said Chen, a professor of cancer biology. "But if you have a gene that makes you susceptible to prostate cancer, your diet can tip the balance. Our data demonstrate the importance of gene-diet interactions, and that genetic cancer risk can be modified favourable by omega-3 PUFA."

The researchers wrote that the mechanisms behind such observations remain elusive.

"It remains to be determined whether there is a critical omega-6/omega-3 ratio threshold for achieving maximal tumour suppression," wrote Berquin.

"Clinically, prostate cancer is usually diagnosed in men age 60 or older, and cancer cells proliferate slowly. Therefore, dietary and/or chemoprevention are of particular importance for the management of prostate cancer. Our data imply a beneficial effect of omega-3 PUFAs on delaying the onset of human prostate," she added.

Previously, researchers from other groups have proposed the role of metabolites of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and the omega-6 acid, arachidonic acid as playing a important role in carcinogenesis. These three fatty acids compete to be converted by cyclooxgenase enzymes (COX-1 and COX-2) into prostaglandins, which can become either pro-inflammatory and increase tumour growth, or anti-inflammatory and reduce growth.

Commenting independently on the researcher, Dr Emma Knight, science information manager at British Charity Cancer Research UK, said: "These results are interesting and throw more ideas into the pot about the link between diet and cancer. Although this work is at a very early stage, it raises the possibility that omega-3 might help delay or prevent the onset of prostate cancer, although this is by no means conclusive.

"This study has helped shed light on the molecular processesinside our cells that might underlie this effect," she added.

Source: Journal of Clinical Investigation

July 2007, doi:10.1172/JCI31494

"Modulation of prostate cancer genetic risk by omega-3 and omega-6 fatty acids"

Authors: I.M. Berquin, Y. Min, R. Wu, J. Wu, D. Perry, J.M. Cline, M.J. Thomas, T. Thornburg, G. Kulik, A. Smith, I.J. Edwards, R.D'Agostino Jr., H. Zhang, J.X. Kang, Y.Q. Chen

Bison wrote:No the other way around, you want more 6 than 3

Dtlv74 wrote:The normal 'healthy' ratio is considered to be 3:1 n6:n3 (three times as much omega 6 as omega 3). The reason that health boffins and these studies are always on about reducing omega 6 is because eating a diet of processed foods high in red meat and low in seeds, nuts and fish (a typical modern unhealthy diet) is gonna be much more heavy with omega 6 fats - usually giving a ratio of around 11:1 (or worse) - and this is believed to play a part in many 'modern' illnesses.

In populations which eat 'from the land' and aren't into bad eating habits, they all eat closer to this 3:1 ratio... and interestingly it doesnt seem to matter if you eat a lot of fats (like the inuits) or very little fat (like the northern south american tribes) so long as the ratio is good EFA function seems to be optimised.

RoB wrote:I'd say its more vegetable oils being pervasive throughout the standard western diet, then the red meat being an issue. Personally I'd keep all PUFA intake down to the bare EFA requirements due to oxidation/rancidity issues.

RoB wrote:Well ok i didn't word that correctly, but i feel that EFA's are only essential up to a certain level of intake and anything over that is just unnecessary. Certainly you should aim for a decent intake/ratio of EFA's. but more is better is not always the case. Due to the nature of polyunsaturated oils they are more prone to oxidation/rancidity it seems a bit silly to be consuming vast quantity's of them. Especially considering the fact you'd be hard pressed to consume that many polyunsatruated fats on a natural, whole food diet.... unless you're an Inuit.

Bison wrote:This is the cheapest I've seen Udo's Oils £14.78!

http://www.dolphinfitness.co.uk/en/udos-choice-udos-choice-(liquid)-500ml/5176

They also sell pure MCT Oil

http://www.dolphinfitness.co.uk/en/maxx ... -maxx/4153

Thinking of giving that a try for my cut. Anyone used these guys before??