Everything from pesticides to heavy metals and more.
We even have to be careful eating fish because of the mercury.
gaining weight after omega 3 (fish oil) supplementation after only 1 week??
- Thread starter linusbert
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We even have to be careful eating fish because of the mercury.
Wayne
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My best guess is your body is reacting to something in those fish oils, and trying to dilute it in your body by holding onto water, perhaps creating some kind of edema. I'd suggest trying a different brand that you haven't yet tried, and see if it makes a difference. If not, then it appears your body just can't handle fish oils. Might krill oil be an alternate option?
linusbert
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krill oil isnt working for me. seams to be histamine or so, idk.
i cant find good fish oils, they are all with tons of additives.
GreenEdge
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@linusbert, After fasting for 6 days I've lost 2.5kg (typical for 6 day fast) so my starting weight must have been higher than I thought.
My physique is now like it was before this event happened (with almost no loose skin) and I've retained muscle mass. The crazy thing was I'd gained fat as well as loose skin, which is weird and is now gone.
I now wished I'd taken a before photo because no one would believe it's possible.
My physique is now like it was before this event happened (with almost no loose skin) and I've retained muscle mass. The crazy thing was I'd gained fat as well as loose skin, which is weird and is now gone.
I now wished I'd taken a before photo because no one would believe it's possible.
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GreenEdge
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I don't have much fat left, so what I'm now accessing could have been deposited back in the 80s and 90's when we were encouraged to substitute margarine for butter. Back then the danger of trans fats was unknown.
Conclusion:
Conclusion:
- Fat is retrieved in the order of last in first out (LIFO) - explained by 2 & 3.
- Since fat cells contain their own energy store, only accessible fat is serviced by blood vessels.
- As a layer of fat cells is depleted, blood vessels grow and penetrate into the next layer.
- Our immune system can only see the currently accessible fat cells - explained by 2 & 3.
- Old fat cells containing tans fats are causing inflammation.
- Inflammation would explain the sudden increase in size of fat cells.
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GreenEdge
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Winter has recently come to an end I have excess belly fat but I'm no longer hungry. My fresh fat tissue is working properly to reduce appetite because I now find fasting is easy and natural. I'm not hungry, I don't need to eat.
Gary Fettke's explanation might be, “Fat tissue reduces appetite through the hormone leptin. You now have a proper working metabolism.”
“Our body is so sensitive of excess glucose that a proper working metabolism will do anything to get rid of it.”
- a quote from Dr Fettke's YouTube: Carbohydrates: Dose is the poison...
Gary Fettke's explanation might be, “Fat tissue reduces appetite through the hormone leptin. You now have a proper working metabolism.”
“Our body is so sensitive of excess glucose that a proper working metabolism will do anything to get rid of it.”
- a quote from Dr Fettke's YouTube: Carbohydrates: Dose is the poison...
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linusbert
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where are you from? in germany winter hasnt even started yet ^^
GreenEdge
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Australia
Nord Wolf
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From my research... but mind you I'm not a professional in diet 
EPA/DHA
Polyunsaturated Fats/Fatty Acids, are fatty acids with many double carbon bonds because they lack multiple hydrogen atoms. Hence the name, “unsaturated.” This makes the bonds unstable, more reactive to oxygen and susceptible to oxidative stress producing free radicals in the body.
Essential fatty acids such as Omega-3 (EPA/DHA) and Omega-6 are included.
Our bodies actually produce Polyunsaturated fats from saturated fat and sugar. This is called Mead acid/Omega-9 fatty acid, and Mead acid has been proven to be a powerful anti-inflammatory. Mead acid naturally increases in the human body that is deficient in Omega-3 and Omega-6. Our cells produce Omega-9 when desaturated enzymes within them are not suppressed by Omega-3 and Omega-6.
With the avoidance of Omega-3 and Omega-6 Polyunsaturated fats, our bodies make safer Omega-9 naturally. Omega-9 also supports activation of stem cells whereas Omega-3 and Omega-6 suppress stem cell activation.
In 1929 George and Mildred Burr published a finding claiming Omega-6 was essential in preventing certain diseases. They thought a lack of Omega-6 caused the “Burr disease”. A decade later, the Clayton Foundation Biochemical Institute found the so-called “Burr disease” was actually a Vitamin B6 deficiency and had nothing to do with Omega-6. Rather the Clayton Foundation discovered that Omega-3 and Omega-6 polyunsaturated fats slowed metabolism. By 1950 research showed polyunsaturated fats suppressed metabolic rates, caused hypothyroidism, damaged mitochondria of cells, suppressed respiratory enzymes, kill white blood cells, suppressed the immune system, caused weight gain, creates hormonal imbalance, accelerates aging, and created excessive oxidative damage in the human body. Hospitals gave soy oil emulsions to cancer patients to prevent weight loss.
More research found that winter hibernating animals given saturated fats instead of the polyunsaturated ones they get in autumn through nuts and seeds could not hibernate. Because they consumed saturated fat their metabolism was too high to hibernate.
Even more research done has shown that enzymes responsible for breaking down proteins in our bodies are suppressed by polyunsaturated fats. These enzymes work in the digestive processes, immunity, cell adaptability, thyroid hormone production, and clot removal.
Yes, polyunsaturated fats can lower cholesterol, reduce pain, and lower inflammation. However, they do this by suppress the immune system by suppressing cells that cause inflammation. Polyunsaturated fats interact with liver enzymes that produce cholesterol, decreasing overall cholesterol production. Cholesterol is elevated by the liver to protect the body when inflammation is present. Polyunsaturated fats therefore merely cover the issue rather than addressing the underlying cause of inflammation and high cholesterol. Studies in Sydney in 2012 and 2014 on men between 30 and 59 years of age who all had previous cardiac events, who were switched from saturated fats to only polyunsaturated fats for eight years, and all showed elevated levels of coronary heart disease, cardiovascular disease, and death.
Cooking polyunsaturated fats breaks them down and produces the toxin acrolein, which is a known carcinogenic, as well as other free radicals.
Finally, in 2002 the FDA responded to concerns from Dr. Edward Lorio about polyunsaturated fats in the diet. “The FDA raised concerns about the consumption of high levels of essential polyunsaturated fats and DHA, which may increase bleed time, increase levels of low-density lipoprotein cholesterol, and have an effect on glycemic control in non-insulin dependent diabetics (menhaden oil final rule; 62 FR 30751; June 5, 1997). A combined intake daily of EPA and DHA of no more than 3 g/p/d was FDA stated to be the only ‘safe level’ for humans”. Even by 1980 it was well known that animals eating diets high in EPA and DHA had acceleration of “age pigment” lipofuscin, and increase of autoimmune disease and cancer than those eating diets low in EPA and DHA. But the fish oil industry had begun to expand in the early 80s, and as part of their public relations campaign they started promoting through mass medica outlets the “health benefits” of fish oil and paid to suppress previous research showing the contrary.
In short, polyunsaturated fatty acids lower the metabolism of the entire body, damage mitochondria, suppress the immune system, suppresses stem cell production, and cause mass oxidate stress. This severe lowering of metabolic function decreases appetite, causes sluggishness, less need for nutrients, increases weight gain, and lowers quality of life. They have been proven since the 50s to increase the risk of cancers, heart disease, autoimmune diseases, and diabetes while also throwing the entire endocrine system and hormonal production out of balance.
Though true that almost everything we eat contains polyunsaturated fatty acids are varying degrees, to me it seems wisest to avoid foods and supplements high in PUFAs, and focus more on saturated fats, and some raw monosaturated fats; especially for people with mitochondria and thyroid complications.
Personally I avoid all PUFAs as much as possible and stick solely to organic saturated fats and organic raw monosaturated fats. If I consume PUFAs I gain weight. And dealing with Hashimoto's, Hypothyroidism, neurotransmitter and mitochondrial dysfunction, dysautonomia, etc... I just don't need such things suppressing me and weighing me down any more than so much else in life...
But that is just me.
EPA/DHA
Polyunsaturated Fats/Fatty Acids, are fatty acids with many double carbon bonds because they lack multiple hydrogen atoms. Hence the name, “unsaturated.” This makes the bonds unstable, more reactive to oxygen and susceptible to oxidative stress producing free radicals in the body.
Essential fatty acids such as Omega-3 (EPA/DHA) and Omega-6 are included.
Our bodies actually produce Polyunsaturated fats from saturated fat and sugar. This is called Mead acid/Omega-9 fatty acid, and Mead acid has been proven to be a powerful anti-inflammatory. Mead acid naturally increases in the human body that is deficient in Omega-3 and Omega-6. Our cells produce Omega-9 when desaturated enzymes within them are not suppressed by Omega-3 and Omega-6.
With the avoidance of Omega-3 and Omega-6 Polyunsaturated fats, our bodies make safer Omega-9 naturally. Omega-9 also supports activation of stem cells whereas Omega-3 and Omega-6 suppress stem cell activation.
In 1929 George and Mildred Burr published a finding claiming Omega-6 was essential in preventing certain diseases. They thought a lack of Omega-6 caused the “Burr disease”. A decade later, the Clayton Foundation Biochemical Institute found the so-called “Burr disease” was actually a Vitamin B6 deficiency and had nothing to do with Omega-6. Rather the Clayton Foundation discovered that Omega-3 and Omega-6 polyunsaturated fats slowed metabolism. By 1950 research showed polyunsaturated fats suppressed metabolic rates, caused hypothyroidism, damaged mitochondria of cells, suppressed respiratory enzymes, kill white blood cells, suppressed the immune system, caused weight gain, creates hormonal imbalance, accelerates aging, and created excessive oxidative damage in the human body. Hospitals gave soy oil emulsions to cancer patients to prevent weight loss.
More research found that winter hibernating animals given saturated fats instead of the polyunsaturated ones they get in autumn through nuts and seeds could not hibernate. Because they consumed saturated fat their metabolism was too high to hibernate.
Even more research done has shown that enzymes responsible for breaking down proteins in our bodies are suppressed by polyunsaturated fats. These enzymes work in the digestive processes, immunity, cell adaptability, thyroid hormone production, and clot removal.
Yes, polyunsaturated fats can lower cholesterol, reduce pain, and lower inflammation. However, they do this by suppress the immune system by suppressing cells that cause inflammation. Polyunsaturated fats interact with liver enzymes that produce cholesterol, decreasing overall cholesterol production. Cholesterol is elevated by the liver to protect the body when inflammation is present. Polyunsaturated fats therefore merely cover the issue rather than addressing the underlying cause of inflammation and high cholesterol. Studies in Sydney in 2012 and 2014 on men between 30 and 59 years of age who all had previous cardiac events, who were switched from saturated fats to only polyunsaturated fats for eight years, and all showed elevated levels of coronary heart disease, cardiovascular disease, and death.
Cooking polyunsaturated fats breaks them down and produces the toxin acrolein, which is a known carcinogenic, as well as other free radicals.
Finally, in 2002 the FDA responded to concerns from Dr. Edward Lorio about polyunsaturated fats in the diet. “The FDA raised concerns about the consumption of high levels of essential polyunsaturated fats and DHA, which may increase bleed time, increase levels of low-density lipoprotein cholesterol, and have an effect on glycemic control in non-insulin dependent diabetics (menhaden oil final rule; 62 FR 30751; June 5, 1997). A combined intake daily of EPA and DHA of no more than 3 g/p/d was FDA stated to be the only ‘safe level’ for humans”. Even by 1980 it was well known that animals eating diets high in EPA and DHA had acceleration of “age pigment” lipofuscin, and increase of autoimmune disease and cancer than those eating diets low in EPA and DHA. But the fish oil industry had begun to expand in the early 80s, and as part of their public relations campaign they started promoting through mass medica outlets the “health benefits” of fish oil and paid to suppress previous research showing the contrary.
In short, polyunsaturated fatty acids lower the metabolism of the entire body, damage mitochondria, suppress the immune system, suppresses stem cell production, and cause mass oxidate stress. This severe lowering of metabolic function decreases appetite, causes sluggishness, less need for nutrients, increases weight gain, and lowers quality of life. They have been proven since the 50s to increase the risk of cancers, heart disease, autoimmune diseases, and diabetes while also throwing the entire endocrine system and hormonal production out of balance.
Though true that almost everything we eat contains polyunsaturated fatty acids are varying degrees, to me it seems wisest to avoid foods and supplements high in PUFAs, and focus more on saturated fats, and some raw monosaturated fats; especially for people with mitochondria and thyroid complications.
Personally I avoid all PUFAs as much as possible and stick solely to organic saturated fats and organic raw monosaturated fats. If I consume PUFAs I gain weight. And dealing with Hashimoto's, Hypothyroidism, neurotransmitter and mitochondrial dysfunction, dysautonomia, etc... I just don't need such things suppressing me and weighing me down any more than so much else in life...
But that is just me.
linusbert
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thanks a lot Wolf!
i guess its also me. this pufa stuff, i should give it a break, it never worked out. always backfires. i eat eggs, let those be all the EPA/DHA i need.
everytime i reduce fats i feel better. i have a habbit since young to eat raw carbs, like bread , just dry or noodles. i always felt good with those. and always feel bad with fat rich diet. well it depends, eggs and bacon seam fine.