Importance of omega-3 fatty acids
The importance of omega-3 fatty acids is a relatively recent
discovery. During the second half of the twentieth century, Russian physician
Catherine Kausmin (XX-2) conducted extensive research on essential fatty acids,
among others. During this time essential fatty acids were called F
vitamins. That name was eventually dropped as it became known that the
amount of vitamin F required by the body was on the order of several grams per
day, rather than several milligrams or less, which is usually the case with
vitamins.
Who was
Doctor Catherine Cousin?
A native of Russia, Drs. Kausmin traveled to Switzerland with
his entire family, while still a child. She pursued her medical studies in
Lausanne, where she spent her time between her medical practice and her
research. Her study led her to discover the cause-and-effect relationship
between nutritional deficiencies and disease onset. Among other things,
she demonstrated the importance of essential polyunsaturated fatty acids, which
she named F vitamins.
Deficiency of these vitamins was the root cause of degenerative
diseases such as cancer, multiple sclerosis, and chronic rheumatism, they have
taken daily consumption of a mixture of "budwig cream", cottage
cheese, flax sed oil, ground benz, lemon juice and nuts. gave advice
. This cream was not a miracle cure; This was just a means of ensuring
that patients met their daily requirement of vitamin F as well as other
nutrients in the body.
Cosmene's treatment
methods, which have proven to be highly effective, are explained in her books Soyez bien dance votre
acetate (Eat the right to
feel right) and Souvez Matra Corps (keep your body safe), as well as her disciples. In various
books written by, for example La Méthode Cousmin (Kusmin Method) and Les 5 Pilliers de la
Sant (5 Pillars of
Health) (Jouvence edition).
Omega-3
anti-inflammatory effects
Among the many properties of various essential fatty acids, along
with the anti-inflammatory effects of omega-3, omega-3 and omega-3. These
substances produce "tranquil prostaglandins" whose actions are
against the pro-inflammatory prostaglandins responsible for inflammation.
Anti-inflammatory treatments such as plants, aspirin and cortisone
are affected by blocking the activity of pro-inflammatory
prostaglandins. Generally anti-inflammatory prostaglandins will perform
this blocking work. Why won't it happen? The reason for this is that
these prostaglandins are not present or are effective only in moderation, such
that their production is completely dependent on nutritional factors.
Prostaglandins, whether pro- or anti-inflammatory, are produced by
the body from fatty acids. The period required is the fact that these fatty acids must be
supplied by the diet, as the body itself is unable to synthesize them. When the
diet supplies sufficient amounts of omega-3, the body can easily take that type
of anti-inflammatory prostaglandins. Produces and can control inflammation on
its own.
The situation changes completely when omega-3 is not given to the
body in sufficient quantity. The body can be prevented from producing
anti-inflammatory prostaglandins because it is missing the elements that are
indispensable for production. Therefore it would not be inappropriate to
control inflammation. This state of omega-3 deficiency is very common
today because most people are good sources of omega-3 who rarely or rarely eat
food.
The decrease in omega-3 is also of greater concern that the
production of pro-inflammatory prostaglandins depends on other essential fatty
acids, which, by contrast, are abundant in modern diets, and consequently their
production status is quite high. Is favorable. The disparity between
different types of essential fatty acids in the diet emphasizes the current
imbalance between anti-inflammatory and pro-inflammatory prostaglandins.
Importance
of fatty acids
The fatty acids required for the production of pro-inflammatory
prostaglandins are mainly linoleic acid and arachridonic acid, both omega-3
essential fatty acids. Linoleic acid is abundant in commonly consumed oils
such as corn, sunflower, and peanuts. Archidonic acid is found in products
containing animal fats: meat, cheese, eggs, butter, and so on.
A person who regularly eats meat and cheese — a large part of the
population — is consequently supplying his body with a significant number of
substances necessary to produce prostaglandin that causes inflammation. Due
to their substantial presence in the body, it can react quite strongly against
any aggression. Its defensive responses will be quick, strong and lasting,
as it has everything it needs to protect itself.
People who are equipped in this way can easily cause inflammation
that is severe — sometimes very severe — and is difficult to
prevent. Deficiency of omega-3 and anti-inflammatory prostaglandins
prevents the body from exerting any effective resistance in the inflammatory
response to other prostaglandins.
Your body
requires omega 3s to give it
It may seem surprising that nature provides some foods with
omega-3. It may also provide the basis for the suspicion that nature is
not generally correct and well-organized in the perceived form. However
this is not the case. The foods that I have mentioned as the source of
omega-3 have only the richest concentrations of those fatty acids.
Omega-3 can actually be found in many other foods, only in small
quantities, although when these joints are added, enough quantities are
available for the body's needs if one is an omega despite all these food
sources. -XXX is lacking, so it comes from the fact that these foods (oil rich
seeds, vegetables, etc.) are deficient in modern diet, and today's A
balanced, pro-inflammatory diet greatly increases our need for omega-3
While the average per capita consumption of meat in 1900 was only
10 pounds or less per year, now the current consumption of meat in the United
States is around one million pounds per year, compared to 200 pounds in
France. Switzerland is more common but still high at 175 pounds per
person.
In one aspect of anti-inflammatory therapy, the body is given
omega-3, which it needs to make anti-inflammatory prostaglandin. This
requires a healthy, balanced diet and omega-3 supplements.
Conclusions:
Omega-3s are effective against chronic inflammation
Increasing the body supply of omega-3 may be effective primarily
in the face of acute inflammation, as it takes the body some time to increase
the production of stimulant prostaglandin. Once they are produced,
however, they face head-on in the fight against their pro-inflammatory
counterparts to soothe inflammation. So the inflammatory action of omega-3
is slower than in medicinal plants or pharmaceuticals such as aspirin and
cortisone. These measures have already formed anti-inflammatory substances
and as they enter the body, they go straight to work.
