Dear Member,
You’re probably not getting enough of the right fats in your diet. But you’re not alone. We all have the same problem. Omega-3 and Omega-6 fatty acids are essential to life. Your heart and brain depend on them. But the natural levels of omega-3s in your food keep getting lower and lower.
That means you often end up with high levels of Omega-6s and a lack of Omega-3s. And that causes inflammation, which is at the root of so many health concerns today. Arthritis and heart disease just to name a few.
Before the days of modern industry, your meat and fish had abundant supplies of Omega-3s. But these days, even some salmon has little to none of this essential oil. And that’s bad news, because your body can’t make Omega-3s on its own. And without it, your risk of disease skyrockets.
- Heart disease
- Stroke
- Diabetes
- Arthritis
- Depression
- Skin disorders
- Macular degeneration
As is often true in nature, balance is essential. Your body needs both Omega-3s and Omega-6s, but in the right ratios. For most of the time humans have been on Earth, we ate foods that had Omega-6s and Omega-3s in the ratio of about 2:1.
Over the last 75 years, Omega-6s in your diet have soared. Now the ratio is about 20:1. The average American eats 10 times as much Omega-6 as is healthy. The main sources of Omega-6s being vegetable oils, processed foods and grain-fed beef.
That is where the health “gurus” of the 1980s made another big mistake. They mistook the heart disease culprit to be red meat because grain-fed, commercial cattle have the very high, 20:1 ratio of Omega-6s to Omega-3s. But they never bothered to explain why native cultures – who ate meat from grass-fed cattle – never had a single case of heart disease.
If you measure Omega-6s and Omega-3s in wild or grass-fed animals, you get a very different picture. Their ratio is a dramatically reversed – and heart healthy – 0.16 to 1. In other words, the culprit is not the fat in meat. It’s the environment in which cattle are raised that changes the ratio of fats in their body.
Grain-fed cattle are sick cattle. They’re not supposed to eat grains. It’s not natural for them and it changes their physiology. When cattle lose Omega-3s, so do we. By eating their meat, we take on the same problems.
Farm-raised fish are the same. Salmon bred under these conditions don’t get the chance to live in their natural environment or eat their natural diet. Instead, they’re fed “fish flakes.” The same kind of stuff you would feed your goldfish at home. And the results are the same: A drastic loss of omega-3 fatty acids.
Aside from eating grass-fed beef and wild salmon – which can get expensive – you best bet to restore natural levels of omega-3 fatty acids is to take a supplement. Certain brands of Cod liver oil work best. And they’re relatively inexpensive.
The benefits are practically endless and your body needs a steady supply. Many of my own patients have not only reversed disease but improved their mental and emotional lives as well.
- Prevents heart disease, cancer – even strokes
- Lowers your blood pressure
- Wipes out arthritis pain
- Relieves depression
- Lowers triglycerides (blood fat)
- Raises HDL (good cholesterol)
- Boosts your memory and brain power
- Lowers risk of macular degeneration
- Protects your blood vessels and nerves
- Calms irregular heart rhythms, which can lead to sudden cardiac death
Next week, I’ll be launching my own brand of Cod liver oil (at the best price in town). After searching for months to find the highest quality and best supplier, I’m thrilled with the final product.
Imported from the icy-cold, pristine waters of the Norwegian Sea, this Cod liver oil is completely free of Mercury, PCBs, and dioxins. And no fishy taste! Just a crisp, lemon-lime flavor.
Look for it early next week. I promise you’ll be the first to know.
To Your Good Health,Al Sears, MD
P.S. – For more on getting the right fats in your diet refer to chapter 6 in your copy of The Doctor’s Heart Cure. Don’t have one yet? Get yours HERE