Just wanted to say something.

[5LGreenback]

I'll do it.

It has to do with optimizing mind and body.

It majorly means abstaining from sexual immorality, that's how it has to be seen.

When refraining from ejaculating, the man starts to build up his load, which is one important factor for nourishing all the body.

It's normal to feel more energetic, suffer less muscle soreness, and of course, have more sex drive, which should be channeled into whatever things the person would want to direct his life towards. It's all about energy.

With all of this, only if the person is not watching porn or masturbating, or any other kind of low vibration activity, the man will start to have some special glow in his life. Some grace. They are normally called the "superpowers". There is a lot of information about this on Reddit (r/semenretention or r/pureretention) besides the forums like NoFap, YourBrainOnPorn, Reboot Nation, etc. It's all about optimizing neurochemistry, energy levels, and not having anything on the conscience weighing one down.

Now, PUFA's toxicity could prevent much of this. This is why I brought up the topic.

And one last thing regarding semen retention is that the people that quit the habit of watching porn (this even affects women), or masturbating, they are to face a withdrawal stage in which things initially get worse before they get better, save the phenomenon of the "pink cloud", which then vanishes and leaves the person face to face with the syndrome of abstinence.

Again, there is much information on these platforms I shared.

And of course, the disclaimer: sex for marriage. Anything else, sexual immorality.
Sex for pleasure, but ejaculation for procreation.
No false dichotomies.

Okay gotcha.... thanks. Porn is definitely destructive yet has been completely normalized so probably not a bad thing.

 

[Rinse & rePeat]

I agree that PUFA avoidance it absolutely critical. I've avoided it like the plague since January of 2015 (including banishing the olive oil completely). Dabbling in consuming PUFA only at lunch (eating out), like my husband does, has proven pretty disastrous. His skin has suffered horribly. For someone who never burned when younger and is 5/8ths American Indian, his skin damage is alarming.

Since I'm such a thiamine fan, I looked up "thiamine and polyunsaturated fatty acids". There are actually interesting results I'd like to share.

Changes in thiamine concentrations, fatty acid composition, and some other lipid-related biochemical indices in Baltic Sea Atlantic salmon (Salmo salar) during the spawning run and pre-spawning fasting - Helgoland Marine Research

Salmonines in the Baltic Sea and North American lakes suffer from thiamine (vitamin B1) deficiency, which is connected to an abundant lipid-rich diet containing substantial amounts of polyunsaturated fatty acids (PUFAs). In the Baltic region, this is known as the M74 syndrome. It affects both...

hmr.biomedcentral.com

"PUFAs, and especially highly unsaturated FAs (HUFAs), are highly susceptible to lipid peroxidation [45, 46]. It has been shown that thiamine reacts with free radicals and hydroperoxides, and is destroyed in these reactions [47]. The youngest and fattiest sprat specimens contain the least thiamine, which is potentially due to their high PUFA content [7, 39]. The supply of thiamine in relation to PUFAs is therefore lowest in the youngest specimens [7].

"Thiamine pyrophosphate (TPP) functions as a co-enzyme for at least twenty enzymes, including enzymes essential for energy production in the tricarboxylic acid cycle [48]. TPP is involved in a step of the pentose phosphate cycle and α-oxidation of FAs [49, 50]. It also plays an important role in sustaining cellular reducing power by regulating NADH/NADPH balance [51]. Moreover, thiamine serves as a site-specific antioxidant [47, 51], specifically in preventing lipid peroxidation [52], and thiamine is thus depleted in peroxidation reactions [47, 51]."
-end paste-

I finally convinced my husband a few weeks ago to supplement with some TTFD thiamine, mainly because thiamine is known to chelate lead out of the system and he is a welder and inhaler of toxic fumes (lawn mower, tractor work). I can tell that his energy level has improved already; he's much more active now than before and he seems to be more upbeat. He's 71. I'll be on the lookout for skin improvements.

Restaurants are the worst for health. I use to write restaurants food reviews and my health and appearance were the worst ever during those years, and those visits were not everyday like your husband. PUFA’s aren’t the only thing your body has to deal with after a visit. The food that restaurants buy to prepare that meal is not high quality to begin with, because they have to make a profit. Corn and soy fed animal products have been raised poorly, and are sickly and pumped full of medications, hormones, antibiotics and vaccines. The produce is sprayed with dozens of different pesticides and most are genetically altered, which makes it hard for a body to even know what to do with it. Then those basic foods are processed with even more chemicals and preservatives before they even get to the restaurant to cook with, THEN they all get basked in PUFA oils. No wonder your husband isn’t looking or feeling so well after one seemingly innocent lunch out everyday.

Thank you for this good info on thiamine.

 

[Rinse & rePeat]

Since I'm such a thiamine fan, I looked up "thiamine and polyunsaturated fatty acids". There are actually interesting results I'd like to share.

Changes in thiamine concentrations, fatty acid composition, and some other lipid-related biochemical indices in Baltic Sea Atlantic salmon (Salmo salar) during the spawning run and pre-spawning fasting - Helgoland Marine Research

Salmonines in the Baltic Sea and North American lakes suffer from thiamine (vitamin B1) deficiency, which is connected to an abundant lipid-rich diet containing substantial amounts of polyunsaturated fatty acids (PUFAs). In the Baltic region, this is known as the M74 syndrome. It affects both...

hmr.biomedcentral.com

"PUFAs, and especially highly unsaturated FAs (HUFAs), are highly susceptible to lipid peroxidation [45, 46]. It has been shown that thiamine reacts with free radicals and hydroperoxides, and is destroyed in these reactions [47]. The youngest and fattiest sprat specimens contain the least thiamine, which is potentially due to their high PUFA content [7, 39]. The supply of thiamine in relation to PUFAs is therefore lowest in the youngest specimens [7].

"Thiamine pyrophosphate (TPP) functions as a co-enzyme for at least twenty enzymes, including enzymes essential for energy production in the tricarboxylic acid cycle [48]. TPP is involved in a step of the pentose phosphate cycle and α-oxidation of FAs [49, 50]. It also plays an important role in sustaining cellular reducing power by regulating NADH/NADPH balance [51]. Moreover, thiamine serves as a site-specific antioxidant [47, 51], specifically in preventing lipid peroxidation [52], and thiamine is thus depleted in peroxidation reactions [47, 51]."
-end paste-

I finally convinced my husband a few weeks ago to supplement with some TTFD thiamine, mainly because thiamine is known to chelate lead out of the system and he is a welder and inhaler of toxic fumes (lawn mower, tractor work). I can tell that his energy level has improved already; he's much more active now than before and he seems to be more upbeat. He's 71. I'll be on the lookout for skin improvements.

Here is more about your thiamine…

“Thiamine also requires magnesium for absorption from the GI tract [14], activation to its active form (TDP) [15] and for optimal activity of thiamine dependent enzymes within the cell.”

A prospective evaluation of thiamine and magnesium status in relation to clinicopathological characteristics and 1-year mortality in patients with alcohol withdrawal syndrome - Journal of Translational Medicine

Background Alcohol withdrawal syndrome (AWS) is routinely treated with B-vitamins. However, the relationship between thiamine status and outcome is rarely examined. The aim of the present study was to examine the relationship between thiamine and magnesium status in patients with AWS. Methods...

translational-medicine.biomedcentral.com

 

[Rinse & rePeat]

I agree that PUFA avoidance it absolutely critical. I've avoided it like the plague since January of 2015 (including banishing the olive oil completely). Dabbling in consuming PUFA only at lunch (eating out), like my husband does, has proven pretty disastrous. His skin has suffered horribly. For someone who never burned when younger and is 5/8ths American Indian, his skin damage is alarming.

@haidut said….

“A really interesting study that demonstrates how emulsifiers considered "benign" by the FDA/USDA and present in virtually all commercial food can actually cause quite a bit of damage to health. The study demonstrates that even a low-dose of a common commercial emulsifier Polysorbate 80 (P80) damages the mucosal barrier of the gut and increases both endotoxin (LPS) and actual bacterial translocation to the brain. Once there, LPS activates the "endotoxin" receptor TLR4 and that leads to the formation of tumors known as cerebral cavernoma (CMM). This is yet another study that links endotoxin/LPS to tumor formation. I made a number of posts a few months ago demonstrating that liver, pancreatic, colon, lung, and even esophageal cancers are also linked to bacterial and LPS translocation from the gut to the respective organ/tissue where the tumor formed. However, those studies did not go as far as stating that the endotoxin/LPS/bacteria were the direct cause of the cancer/tumor, while this new study does. Aside from the polysorbates, other emulsifiers known to disrupt the mucosal barrier include carrageenan (which is actually a known carcinogen) as well as various gums such as locust bean, acacia gum, carob bean gum, etc. These emulsifiers are authorized for use even in products certified as organic by USDA, but their levels in organic foods are subject to tighter restrictions, while their levels in non-organic foods are largely unregulated. A few recent studies discovered that products from fast food chains such as Burger King, McDonalds, Wendy's, Popeye's, etc contain the highest amount of emulsifiers of all commercial foods tested. I suspect that it is the presence of those (indirectly) carcinogenic additives that allow fast food items to survive more than 20 years without ANY decay, as the bacteria that normally degrades/metabolizes food left out in the open is also quite vulnerable to those toxic additives. The fact that many hospitals serve fast food from these chains to hospitalized patients, often people with GI disorders/surgeries/procedures, makes me cringe...”

Emulsifiers Found In Most Commercial Foods Cause Brain Tumors, Hemorrhage, And Stroke

A really interesting study that demonstrates how emulsifiers considered "benign" by the FDA/USDA and present in virtually all commercial food can actually cause quite a bit of damage to health. The study demonstrates that even a low-dose of a common commercial emulsifier Polysorbate 80 (P80)...

raypeatforum.com