Yellow Fat (PUFA) Disease
Yellow Fat Disease is an illness very few people have even heard of, yet it’s a disease that sooner or later causes many peoples’ deaths.
It’s almost synonymous with old age, and if you live long enough, it’s usually directly or indirectly responsible for that final journey over the rooftops.
It’s somewhat politically correct for animals — almost all of them — to have Yellow Fat Disease, but not human beings.
The Polyunsaturated Fatty Acid Oil Lobby is too strong to allow humans to know about it.
Name almost any animal in the world, and a certain percentage of them are victims of Yellow Fat Disease — especially pets or zoo animals fed by human beings.
Many people grieving over the death of a pet or pets never get a clue that the Grim Reaper paid his visit because of Yellow Fat Disease.
Re: What about horses? Do they die of Yellow Fat Disease?
Yes, they do.
C.M. de Bruijn, E.J.B. Veldhuis Kroeze, & M.M. Sloet van Oldruitenborgh-Oosterbann (“Yellow fat disease in equids,” Equine Veterinary Education, Feb. 2006) wrote …
“In 1957, Hartley and Dodd identified a disease in foals in New Zealand, characterised by muscular dystrophy and inflammation of the adipose tissue. In The Netherlands, similar findings in the adipose tissue of 15 Shetland pony foals were described by Kroneman and Wensvoort (1968). This disease, called yellow fat disease or steatitis, is a generalised disorder of fat depots, characterised by extensive adipose cell degeneration and inflammation of adipose tissue. During these processes, a progressive peroxidation of unsaturated fatty acids may occur. Lipofuscin pigment, which is responsible for the typical yellow discolouration of the adipose tissue in diseased animals, is the final product of this peroxidation process (Danse and Steenbergen-Botterweg (1974).
“Steatitis is observed in equids (Kroneman and Wensvoort 1968; Platt and Whitwell 1971; Glyn 1972; Peyton et al. 1981; Harnir 1982; Foreman et al. 1986; Taylor et al. 1988), pigs (van de Kerk and Danse 1973), cats, mink (Mason and Hartsough 1951) and many other animals. Two important aetiopathological factors, more or less dependent on each other, seem to be involved in yellow fat disease. First, there is the relatively high intake of polyunsaturated fatty acids, thereby increasing their concentration in adipose tissue and other organs of monogastric species (van de Kerk and Danse 1973). Second, oxidation of these acids may occur when the tissue concentration of biological antioxidants, such as vitamin E, is insufficient (Danse and Steenbergen-Botterweg 1974). Therefore, the disease is considered to be an expression of vitamin E deficiency. However, the aetiopathogenesis must be more complex than can be explained by vitamin E deficiency in animals that have a relatively high content of certain polyunsaturated fatty acids. In the horse, vitamin E deficiency is thought to be involved in a number of different clinical syndromes without changes in the adipose tissue, e.g. equine degenerative myelopathy (EDM) (Blythe et al. 1991), equine motor neuron disease (EMND) (Divers et al. 1997) and white muscle disease (Perkins et al. 1998). Moreover, generalised steatitis has been reported in a horse with normal serum vitamin E concentration (Foreman et al. 1986).”
In other words, regarding the last three sentences in the above quote, don’t rely on vitamin E to counteract Yellow Fat Disease.
Eating polyunsaturated fatty acids with vitamin E is like eating mercury with activated charcoal.
No one suffers from a mercury deficiency, and no one suffers from a polyunsaturated fatty acid deficiency.
Essential fatty acids are NOT essential.
That goes for every omega-3 “essential” fatty acid and every omega-6 “essential” fatty acid.
In fact, 102-year-old dietary fats expert Fred Kummerow calls these polyunsaturated fatty acids “nuisances.”
Ray Peat (“Thyroid, Polyunsaturated Fats and Oils,” KMUD, Apr. 17, 2009) said …
“The fish oils are long molecules compared to the seed oils, and they are also more unstable to oxidative breakdown, and the fact that they are long means that they don’t inhibit our enzymes for metabolizing fats as seriously as the seed oils such as canola or corn oil do, but their instability means that by the time they get in the blood, they’re pretty well oxidized, and several studies have shown that the fish oils do have an anti-inflammatory effect, but only their oxidative breakdown products, which include some serious toxins, only those are really active anti-inflammatory substances, and what they’re doing is poisoning the immune system, suppressing immunity.
“So temporarily it’s effective for alleviating symptoms, but in the long run it’s not good because the breakdown products include things like acrolein and several of the free radical, oxidative-damage fractions of the broken-down fats.”
According to Ray Peat (same interview as above) …
“And there are really quite a few articles that people don’t get to hear about, showing that the fish oils contribute to atherosclerosis, and increase the risk of metastatic cancer, and are toxic to the brain and so on. The commercial promotion of the fish oils, they happen to never mention those.”