All Fat Is Not Created Equal
Anyone wanting to put on water weight only needs to look to the water — seafood.
DHA, EPA, and ALA assault the liver.
It’s death by a thousand paper cuts — death by free radicals.
Slow death — Yellow Fat Disease — goes unnoticed in our society.
Who notices a year or two off the top?
Or ten pounds or so on the belly or backside?
Doctors don’t look at livers anymore.
The only thing they see is paperwork listing …
alanine transaminase (ALT), alkaline phosphatase (ALP), albumin and total protein, aspartate transaminase (AST), bilirubin,
gamma-glutamyltransferase (GGT), and prothrombin time (PT).
What else is there to know? (asked with dripping sarcasm)
Today’s Medical Mafia can’t even tell the difference between Fatty Liver Disease and Waxy Liver Disease.
The latter is easy to spot — in the morgue. It’s ROUND and SMOOTH and BRIGHT YELLOW.
Once upon a time, doctors knew the difference.
Charles Hilton Fagge, M.D. (The Principles and Practice of Medicine, 1886) wrote …
“I have already […] alluded to the fact that a cirrhosed liver often contains much fat, particularly when it is increased in size, and that the nodules on its surface can then often be felt through the abdominal walls. But in the affection with which I have now to deal the organ is usually perfectly smooth. Its edge is somewhat rounded. In the dead body it is found to be anæmic, having a more or less [—>] bright yellow color [<—], but, as Rindfleisch remarks, one must not suppose that it has the same appearance during life, for it can be injected without the employment of any great force, so that the vis a tergo [the force
driving the venous return] of the blood probably suffices to overcome the resistance excited by the distended cells so long as the heart is beating. The organ is soft and tears very readily beneath the pressure of the finger. Its specific gravity is diminished, sometimes even to such an extent that it floats in water [like a fish]. When it is cut into it greases the surface of the knife, especially if this be warmed.”
Re: The organ is soft and tears very readily beneath the pressure of the finger.
A tight belt is enough to cause hepatic damage to a living liver.
Saturated fat won’t go rancid on your shelf, and won’t go rancid when stored inside your body.
Unsaturated fat — especially the omega-3 fatty acids — WILL go rancid on your shelf, and WILL go rancid when stored inside your body.
DHA? Isn’t that the stuff that builds the brain?
It SWELLS the brain.
Ray Peat (“The Great Fish Oil Experiment,” 2006-2016) wrote …
“The products of PUFA decomposition include acrolein, malondialdehyde, hydroxynonenal, crotonaldehyde, ethane, pentane, and the neuroprostanes, which are prostaglandin-like molecules formed from [—>] DHA [<—] by free radical lipid peroxidation products, especially in the brain and at a higher level in Alzheimer’s disease.”