Imagine getting a disease that progressively cripples your peripheral nervous system with unstoppable paralysis. To those who contract Lou Gehrig’s disease (ALS), its a fate worse than cancer. But imagine finding a way to lower your risk up to 60%. Would that interest you?
A Netherlands study has just found a way. In this study, the researchers discovered that a high intake of vitamin E (18 or more mg/day) and a high intake (32 grams) of polyunsaturated fatty acids work synergistically to reduce risk of ALS up to 60%. However, the researchers did not find any protection from flavanols, lycopene, vitamins C and B2, glutamate, calcium, or phytoestrogens.
This study further confirms the remarkable findings of Patricia Kane, PhD and her work on fatty acids and cell membranes. Heres why:
Dr. Kane firmly believes that a root cause of neurological and other chronic diseases is diseased or dysfunctional cell membranes. They get that way from a diet of toxic fats. Cell membranes are mostly fat. In fact, your brain and nervous system are 70% fat.
The American diet is loaded with toxic trans-fatty acids and heated oils. These make for a stiff cell membrane. And, according to Dr. Kane, an inflexible membrane can harbor all kinds of pathogens, heavy metals, and other toxins. She found that you can make your membranes more fluid with her protocol of fatty acids. As a result, you can recover or improve your condition. Well, this new study is direct evidence that protecting the fluidity (flexibility) of your membranes will prevent the disease. And prevention, not treatment, is what you need to focus on.
The very best way to protect your brain and organs from chronic disease is to get the right balance of omega-6 fatty acids to omega-3 fatty acids. The ideal dietary ratio of omega-6 to omega-3 is 4:1. Most Americans have a dietary ratio of 6:1, and ingest a lot of trans fats.
Its vital that you eat a diet balanced in omega fats. To do that, eat plenty of organic range-derived eggs, raw butter, raw nuts, seeds, and dark leafy greens. That will give you plenty of healthy polyunsaturated fatty acids. Do not overcook any of your food. Heat can chemically alter these fatty acids and turn them into the toxic trans-fatty acids.
I also recommend you get plenty of your omega-3s from vegetable based oils, such as hemp oil, and flaxseed oil. The fluidity and structure of your cell membranes is dependent on the omega-3 fatty acids found in these oils. The best of these two is hemp oil.
To assist in idealizing your EFA ratio, I like Yes brand EFA (866-937-1124) with an omega 6:3 ratio of 2:1. That mixture added to the average American diet will correct it closer to the more ideal 4:1 ratio. For vitamin E, I like Carlsons and Unique E. Both are available at health food stores and on the Internet. Do not wait for a disease to occur to take action. Prevention is always your best bet.
Ref: Veldink, J.H., S. Kalmijn, et al. Intake of Polyunsaturated fatty acids and vitamin E reduce the risk of developing ALS, J Neurol Neurosurg Psychiatry, 2006 April 28;