Yellow Fat Disease Of the Brain

 

By Atom Bergstrom

Atom’s Blog

 

Polyunsaturated fatty acids and highly-unsaturated fatty acids precede the amyloid plaque “causing” Alzheimer’s disease.

Domenico Pratico, Kunihiro Uryu, Susan Leight, John Q. Trojanoswki, & Virginia M.-Y. Lee (Increased Lipid Peroxidation Precedes Amyloid Plaque Formation in an Animal Model of Alzheimer Amyloidosis, The Journal of Neuroscience, Jun. 15, 2001) wrote …

“Increasing evidence suggests that oxidative stress plays an important role in the pathogenesis of Alzheimer’s disease (AD) (Markesbery and Carney, 1999; Pratico ` and Delanty, 2000). The CNS is particularly vulnerable to oxidative damage because it has a high energy requirement, a high oxygen consumption rate, and a relative deficit of antioxidant defense systems compared with other organs (Floyd, 1999). Oxidative damage to the CNS predominantly manifests as lipid peroxidation (LPO) because of the high content of polyunsaturated fatty acids that are particularly susceptible to oxidation.”

Meanwhile, back in the 1980s. (“That which has been is what will be, That which is done is what will be done, And there is nothing new under the sun.”)

Durk Pearson & Sandy Shaw, Life Extension: A Practical Scientific Approach, 1982) wrote …

“We know that polyunsaturated fats are much more susceptible to oxidation and the subsequent generation of free radicals. Since there is a high content in the brain of the very highly polyunsaturated fatty acid docosahexanoic acid (the precursor of which is dietary linolenic acid, also polyunsaturated), it is likely that a major part of brain aging is due to free radicals generated during the abnormal, inadequately controlled oxidation of these fatty acids. Possibly the decline in sensory perception associated with age may be due at least in part to free radical damage in the brain. Sensory nerves involving vision, hearing, taste, and smell all contain large amounts of very easily peroxidized docosahexanoic acid.”

The very highly polyunsaturated fatty acid docosahexanoic acid (DHA) drops cholesterol levels, but there’s a price to pay.

According to the same source …

“The most commonly used method of lowering serum cholesterol is to substitute polyunsaturated fats for saturated fats in the diet. This tends to block cholesterol synthesis. Polyunsaturated fats are much more subject to free radical autoxidation that creates carcinogenic and immune-suppressant organic peroxides. Both animals in experiments and humans in long-term cardiovascular studies have exhibited an elevated incidence of cancer when saturated fats were replaced with polyunsaturated fats.”

etc.

Docosahexanoic acid (DHA) can be found in …

algal oil

anchovy oil

cod liver oil

DHA-fortified foods

DHA-fortified prenatal vitamins

DHA-fortified supplements

fungal oil

herring oil

green-lipped mussel oil

krill oil

lake trout oil

mackerel oil

marine phytoplankton

microalgal (single cell) oil

omega-3 eggs

sablefish oil

sardine oil

seal oil

shark liver oil

tuna head oil

etc.
.
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'Yellow Fat Disease Of the Brain' have 7 comments

  1. May 1, 2016 @ 12:46 am Atom

    The world’s largest producer of fish oils boasts, “Omega-3s from Menhaden Oil Can Save Billions in Healthcare Costs.” There’s a better way — Fill all the world’s industrial incinerators with all the world’s fish oil supplements, then we really can save billions in healthcare costs. Government guidelines advise eating fish only 2–3 times a week so we don’t get overburdened with mercury and other toxins. What if this warning is a sham? What if it’s for a more underhanded reason? What if it’s to keep human Yellow Fat Disease at a subclinical, “idiopathic” level so mega-corporations can keep banking billions of dollars selling us fish oil supplements and fish products that are dangerous to our health? What if many diseases of “unknown cause” really do have a cause — known only to certain corporate and government insiders? What if fish isn’t the ideal food we’re told it is? What if fish oil — just-made or completely rancid — is a poison for most of us? Can cod liver oil kill your dog? Your cat? Your horse? Your chickens? Can cod liver oil kill a human being?

    http://solartiming.com/store–e-books.php

    Reply

  2. May 1, 2016 @ 12:46 am Atom

    “As long as the [cancerous] lump is defined as an alien material, killing it by any means seems reasonable, but if it is seen as the body’s attempt to repair itself, then killing it is no more reasonable than it would be to cut the spots out of someone with smallpox.” — Ray Peat

    Reply

  3. May 1, 2016 @ 12:49 am Atom

    “You can change your past. If you can’t it’s because of what you saw, not what you truly see.” — Master Chen (Yun Xiang Tseng)

    Reply

  4. May 1, 2016 @ 2:43 pm Atom

    Damiano Zaccheo (“The Peripheral Nerve,” Aging of the Autonomic Nervous System, 1993) wrote …

    “The progressive increase in the amount of lipofuscin in the nervous system is considered to be the most consistent and reliable sign of aging, although lipofuscin is present in some areas of the brain during childhood in the inferior olive and dentate nucleus. Moreover, not all neurons accumulate lipofuscin at the same rate, so it is demonstrable in some cells only in old age. With the progressive accumulation of lipofuscin, there is a corresponding decrease in the amount of RNA, leading to a progressive, decreased protein synthesis.”

    In other words, the more lipofuscin, the less RNA (ribonucleic acid).

    According to Mae-Wan Ho (1941-2016) interviewed on YouTube (starting at 41 minutes) …

    “They’ve given up on junk DNA a long time ago. They now find that literally all of the genome is being transcribed — copied — into DNA, and a lot of these RNA have regulatory functions, and they don’t really understand what, but that RNA usually outnumbers the proteins …”

    https://www.youtube.com/watch?v=Mq_wvlXnjXc

    Reply

  5. May 1, 2016 @ 3:52 pm Chris

    Preference on which cacao to use in the tonic, fermented/non-fermented powder ?. Also ive added ceylon cinnamon sometimes, its a real treat if you go drive 70 mph after drinking.

    Reply

    • May 2, 2016 @ 4:24 pm Atom

      Non-fermented is better.

      Cinnamon — like coffee, cocoa, and maple syrup — is a Growth Zone 1 morning food.

      Blue skies and green lights while you’re cruising down the highway!

      Reply

  6. May 4, 2016 @ 5:35 am Chris

    Thank you

    Reply


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