According to the Nutrition Business Journal, in 2011 Americans spent $1.1 billion on fish oil supplements. The benefits of these essential fatty acids are well known. But did you know over the long term, regular consumption of omega supplements may not be good for you? And that the oils could be harming you instead of helping you? Why? Because these polyunsaturated fats are extremely heat and oxygen sensitive. Meaning the oils will easily oxidize and turn rancid in your blood stream, this is much more harmful than animal fat.
If you are taking standard omega 3 supplements such as ordinary flaxseed oil or fish oil, it's time to reconsider it. A large percentage of ALA (alpha-linolenic acid) and EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) becomes oxidized within 24 hours of entering your blood stream. When this happens lipid peroxidation takes place which results in very large amounts of free radicals floating around your body causing the scarring of cell membranes and this is very dangerous.
The time has come for a new Omega supplement which will support your body without the destructive nature of lipid peroxidation. I created “ Omega Plus Revolution”, a very unique oil that is a blend of Flaxseed Oil, Camellia Japonica Seed Oil, and Pine Needle Oil. Together this powerful combination of oils will support ;
This blend exerts real revolutionary effects on your health. Since Omega Plus Revolution is plant based, it is free of all the harmful ocean borne pollutants such as mercury that is often found in fish. This product is unparalleled by any other. Many people have been taking too much unhealthy oils and fat. With Omega Plus Revolution we can counterpunch.
Camellia Oil is considered by some to be the “olive oil of Asia.” It has similar properties to olive oil, but has a much higher smoke point and therefore it is prized for cooking in Japan. This same characteristic makes it much more resistant to becoming oxidized in our warm and oxygen rich bloodstream.
Aside from its culinary uses, Camellia Oil is also used in cosmetics and for hair care. There are thousands of cultivars of Camellia’s but research shows Camellia japonica seed produces the best oil. This plant is only found in Japan and Korea.
The main fatty acid in Camellia Oil is oleic acid. This is the same omega 9 that olive oil is famous for. However, Camellia japonica seed contains much more oleic acid than olive oil. For example, ordinary olive oil contains 70g of oleic acid in 100g. But Camellia Japonica Seed Oil contains 85g of oleic acid.
Oleic acid is rich in antioxidants and helps in fighting free radicals in the body. It supports our immune system and is considered one of the sources of good cholesterol, as it helps in lowering the total level of cholesterol in the body. Oleic acid’s large molecule size prevents it from bonding with other molecules, keeping our arteries free from plaque buildup. Consumption of foods rich in oleic acid has been associated with decreased levels in LDL cholesterol, and possibly increased levels of HDL cholesterol, thereby reducing the risk of cardiovascular diseases like stroke, and high blood pressure. Research has shown that oleic acid may be responsible for the hypotensive effects of olive oil.
Pine Needle Oil has been used in Asia for thousands of years. Traditionally, Pine Needle has been used as a remedy for hundreds of ailments. But it is most well known for its anti-bacteria, anti-inflammatory, anti-oxidant properties. Our oil comes from the Korean Red Pine tree and is rich in vitamins A and C, Chlorophyll, Beta-carotene, and Rutin.
There has been so much research done in Asia on Red Pine Needle Oil and the findings conclude that Pine Needle Oil has a positive effect on our circulatory system.
In 2009, a study entitled “The Preventable Causes of Death in the United States: Comparative Risk Assessment of Dietary Lifestyle and Metabolic Risk Factors” led by researchers at the Harvard School of Public Health found that omega-3 deficiencies accounted for nearly 72,000-96,000 deaths annually.
Omega-3 fatty acids are polyunsaturated fatty acids that are essential for our health. We need omega-3 fatty acids for numerous bodily functions, such as controlling blood clotting and building cell membranes in the brain, and because our bodies cannot make them, we must get them through food. Omega-3 is an important component of cell membranes; therefore, sufficient amounts of these fatty acids are necessary and need to be balanced to maintain good health.
Flaxseed Oil is a rich source of the essential fatty acid ALA (alpha-linolenic acid). ALA improves allergic symptoms such as hay fever, asthma, rash of the skin, and alleviates inflammatory diseases.
Our bodies systems benefit greatly from Flaxseed Oil's natural properties, including the cardiovascular system, immune system, circulatory system, reproductive system, nervous system, and our body’s joints.
According to the University of Maryland Medical Center, diets high in ALA foods can substantially reduce the risk of heart disease. The diets high in ALA foods can substantially reduce the risk of heart disease. The Cleveland Clinic, a leader in research, education and health information also came to a similar conclusion. That Flaxseed Oil helps to reduce blood pressure, may reduce inflammatory response and may reduce blood triglyceride values. Studies have shown that eating a diet rich ALA foods may substantially reduce the risk of heart disease by making platelets less sticky, reducing inflammation, and promoting blood vessel health. ALA reduces the risk of high blood pressure by about 30%.
Flaxseed Oil is also lower in saturated fat, which is considered to be detrimental to heart health. And it is high in polyunsaturated fat, which is considered the healthier form of fat for most people. Flaxseed Oil also contains vitamin E, which is an antioxidant that may help prevent damage caused by free radicals.
We all know that the consumption of too much fatty food (oils and lipids) makes us obese and brings about unhealthy symptoms such as hypertension and insulin resistance. We all know this! But we love to eat oily meals!! Why? Because fat is deeply connected with our brains physiology.
Fat is partly broken down into fatty acids by lipase of saliva. And the fatty acids stimulate receptors in the taste buds on the top of the tongue. The stimulations are evoked by chemical signals which cause the gallbladder to contract and secretes bile that promotes the absorption of fatty acids from the intestine. And these signals are transferred to the brain, and our brain becomes addicted to the tasty signals evoked by the fatty acids. That's why it is so hard to give up fats.
Physiologically, we cannot get away from this “Fat Trap”. However, we can change the quality of fats to healthier ones. Especially in the United States the people are loaded with too much unhealthy fat (oils and lipids), and therefore healthy oil is utmost priority.
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