Monsanto Fighting Lipofuscin?
The cure is worse than the disease.
Old age a few years earlier is the worst most people will get from eating omega 3 fatty acids.
Many people get various forms of amyloid-tangled, brain-plaque dementia, but highly unsaturated fatty acids aren’t the sole perpetrator.
Richard F. Wilson & David F. Hildebrand (“Engineering Status, Challenges and Advantages of Oil Crops,” Plant Biotechnology for Sustainable Production of Energy and Co-products, 2010) wrote …
“Oils naturally high in polyunsaturated fatty acids are more prone to degradation and off-odor formation than oils that are rich in saturated fatty acids.”
According to the same source …
“A bold but effective countermeasure taken by the US soybean industry was the introduction of soybean oil with genetically modified linolenic acid concentration by Pioneer/DuPont/Bunge (Treus™), Monsanto/Cargill (Vistive™), and Iowa State University (Asoyia UltraLow Lin™). Soybean oils with 1.0-3.5% linolenic acid — about the same level as partially hydrogenated soybean — had been shown to produce better tasting fried foods with less room odor than partially hydrogenated soybean oil (Mounts et al. 1994). Thus these low-linolenic soybean oils provided the US industry with much needed flexibility to deal with the trans-fat issue. They also helped the industry to develop a production and market infrastructure that could accommodate new raw commodity streams for additional edicle oils with other genetically modified quality traits.
“Next generation soybean oils that feature higher 18:1 levels and lower levels of 16:0, 18:2 and 18:3 are now entering the vegetable oil market with the assistance of organizations like Qualisoy. These new products include: Plenish™, genetically engineered high oleic acid oil (85% 18:1) from Pioneer/DuPont; and Vistive-Gold™ with about 75% oleic acid, 15% linoleic acid, and less than 3% linolenic acid, from Monsanto.”
Linoleic acid = omega 6 fatty acid.
Linolenic acid = omega 3 fatty acid.
Re: Oils naturally high in polyunsaturated fatty acids are more prone to degradation and off-odor formation than oils that are rich in saturated fatty acids.
What makes fish stink? Fish oils —> highly unsaturated fatty acids.
What happened when Harry (eicosapentaenoic acid) met Sally (docosapentaenoic acid)? Clupanodonic acid.
Hold your nose.