Patrick Timpone


Christopher Speed, MND, ADP

Dietitian and Nutritional Scientist
Topic: Heart Disease
Christopher Speed, MND, ADP is a dietitian and nutritional scientist who has worked in a variety of clinical and wellness settings with the aim of facilitating health through evidence-based nutritional science and sound behavior modification change with the ultimate goal of translating the complex science of nutrition into the familiar language of food.
Speed is a much sought after presenter on a variety of health related issues by taking into account up-to-date nutritional science and chronic disease trends and has worked extensively with omega-3 fatty acids and vitamin K2 research-based projects. He uses his knowledge of key trends among the changing food, nutrition and supplement landscape to help produce informative and engaging information to the public.
Speed earned his Master of Human Nutrition and Dietetics from the University of Sydney and continues his academic work as an associate editor of the European Journal of Cancer Prevention. Additionally Speed serves an adjunct lecturer at New York University, Nutrition School.

Show Highlights:

-The need for some supplements; why wouldn’t we get what we need from whole foods?

-Can you take calcium supplements safely? Mr. Speed says ‘yes’ and explains how

-Choosing cheeses with high levels of K2

-How does calcium end up in the arteries?

-Finding a good K2

-How can we get enough omega 3s?

and more!!

Christopher Speed


Tel: (646) 823-5007

Visit Website


key nutrients for the heart and arteries, april 9, 2015

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    'Christopher Speed, MND, ADP – Maintaining A Healthy Heart Comes Down to Two Key Nutrients – April 9, 2015' have 4 comments

    1. April 9, 2015 @ 10:37 pm Gloria

      Be careful! I totally do not believe this guy.


    2. April 11, 2015 @ 5:31 pm KeZa

      Yes I also agree with Gloria. Not all of it but the omega’s 3 from fish and supplements because its more toxic. Let me explain. In the book of Brain Clement we read that:

      lipid peroxidation occurs when fish oil oxidizes, rancid and turns into a carcinogen fat. This poisoning occurs when fish oil some way short time exposed to air. thereby taking the supposed beneficial effects of fish oil off. when rancid fish meal and rancid fats in large quantities as feed used in fish farms, is developing a fatty degeneration, which also contributes to the carcinogenic properties of the farmed fish. The only reason why fish oil is known as an accepted source of omega-3 fats is the extensive marketing and lobbying by the visfrabrikanten. Through the years, not only the public but also the scientists who do not take the time to do their job well, held up that fish and fish are good food sources. This started in the nineties of the last century, when red meat was given a bad name after it was linked to heart disease, high cholesterol and high blood pressure. The fishing industry is benefiting from the negative news, and conveyed the message that fish and fish are a healthy alternative to red meat. This is a dangerous myth. Two hormone precursors inciting of cortisone in the body are EPA and DHA. These occur naturally in plant foods. A very important function of the body to get essential nutrients like EPA and DHA from whole foods and natural supplements. If you are taking EPA and DHA from fish oil, you go past a natural digestive function of the body, with potentially serious consequences in the long term. The major disadvantage is the deterioration of the ability of the body to provide a natural way in his need for EPA and DHA. The only ones who benefit from it are the manufacturers of these toxic substances. About fifty years ago was discovered that large amounts of cod liver oil in dog led to twenty times higher mortality from cancer among dogs. Food that is rich in fish oil also leads to a large production of toxic lipideperoxides, which, according to research the amount of produced male sperm can be reduced to zero. Another problem with fish oil is rancidity. If a fish dies in what (an environment where oxygen is present), the oil in the fish almost immediately rancid and unusable when it comes to omega 3’s. The problem is that fish oil is very unstable and begins to oxidize and as the spoil to the fish oil is extracted, and is exposed to oxygen, light or heat. This rancid oil is known to be carcinogenic. Many fishmanufacturers mask the smell of rotten fish that has the rancid oil by filtering the oil and preservatives and antioxidants to add, for example, synthetic vitamin E and ascorbic acid (synthetic vitamin C). Then they close the fish oil in capsules so you smell nothing more. I opened capsules and the smell is always present – an indication that it is rancid oil. When filtered fish oil, preserved and ‘deodorized’, she is definitely carcinogenic. High doses of fish oil can even add people that your body emits a slight fishy smell. There are plenty of better plant sources of omega 3’s, which have their own natural antioxidants matrix. Fish and fish oils contain mercury. Data from the Center for Disease Control show that nearly 10 percent of all US women of childbearing age have a dangerous high levels of mercury in their bodies. This value is even higher in countries where fish is eaten. The main contribution to the mercury body burden, according to various studies, the consumption of fish and fish oil. A high mercury content is related to infertility, hypertension, and neurological, endocrine, and other problems. As a consumer, you should also know that fish oil is often used in margarine and other shortenings. Fish oil is also widely used as a lubricant in soaps and paints. Sometimes the word ‘fish oil’ erroneous labels used and the oil is in fact derived from seals or dolphins. Seal oil contains lots of omega 3’s, but would you eat seals or dolphins? A New Zealand research team has investigated many fish oil samples and discovered that they contain byproducts of oxidation, indicating that the oil further deterioration in the capsule and rancid. Fish oil is usually extracted by chopping the whole fish and fine oil to extract chemical solvents and heating. Heating and solvent residues have only more carcinogenic substances as a result. Consuming fish oil is dangerous and leads to more diseases than it prevents diseases. Think about it. You will yourself never spoiled or rancid fish food, but why you used or spoiled and rancid fish oil capsules? Fish oil contains the fatty acids EPA and DHA, which is up to 25 times more susceptible to degradation by light, oxygen and heat than healthy vegetable oils. Fish oil is likely to contain a higher percentage of damaged molecules by the machining processes that apply the products in order to purify the oil. Most people do not think in the same way that fish oil can be contaminated if the fish from which it came. Fish oil is affected not only during the production thereof, but may also be contaminated with pesticides, mercury, dioxin and chlorinated hydrocarbons. The removal of these toxic substances, requires even more processing operations which the molecules then be further degraded.


      • April 11, 2015 @ 5:33 pm KeZa

        I have translated this from Dutch ( I’m from Belgium) so it can be that the translation is not all correct.

        Kind regards,

        Kevin z.


    3. April 16, 2015 @ 10:15 am Gloria

      He also says to take calcium supplements. Calcium supp is very dangerous. Calcium causes heart attack, stroke, stones, etc. Look it up.
      I have seen the effects of calcium supps right before my eyes. Someone would not listen………….


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