oxidized fatty acidsThere’s another study that shows how oxidized fatty acids produce detrimental systems and functional changes.  An article that was published in 1997, the Journal of Nutrition showed the imbalance created in liver microsomes as a result of dietary oxidized oil.

There was a study that has been conducted that showed the effect of dietary oxidized oil on the lipid composition, fluidity and function of rat liver microsomes. The male growing rats were fed with diets that contain 10g/100g of a fresh or oxidized linoleic acid (Parent omega 6) rich preparation for 4 weeks.

This (increased membrane fluidity) was due to profound differences in lipid composition of the liver microsomes, namely, a lower cholesterol to phospholipid molar ratio and a greater arachidonic acid content in the phospholipids of the rats fed the experimental (oxidized) diet.

The study demonstrated that ingestion of oxidized lipids caused profound alterations in membrane composition, fluidity and function.

The main differences observed in the composition of the microsomal phospholipid fatty acyl residues between the two groups were a 23.2% lower linoleic acid (Parent omega 6) level and a 14.2% greater arachidonic acid level in the rats fed the oxidized linoleic acid diet.

In conclusion, it’s all confirmed that adulterated/processed Parent omega 6 which is from food processing, cause profound physiologic problems for patients.  Oxidation of parent omega 6 is toxic and it is the root cause cancer. The adulterated Parent omega 6 takes the place of fully functional Parent omega 6 in phospholipids and we have a physiologic disaster.

 

Mike Maunu – Founder
Oxygen4Life.com

Share

Comments

Leave a Reply

Your email address will not be published.