@Lokzo will you experiment with Fish Oil?
I used to take it all the time when I was younger, and felt like it gave me the worst brain fog lol
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
@Lokzo will you experiment with Fish Oil?
I'll try to make it simple. Fish oil is highly unsaturated. That means it is unstable on the molecular level because it doesn't have enough carbon atoms to fill all the spaces so it attracts free radicals to fill the empty spaces. Look at a molecular diagram of a saturated fat versus an unsaturated fat. Saturated fat = stable; unsaturated fat = unstable. In other words, because fish oil is unsaturated, it goes rancid real fast, when it is warm and exposed to oxygen, like when it is inside you. This means it smells nasty and is poisonous when it's inside you.That’s not an explanation. Give me the mechanism of action.
Fish oil is a tricky one because it does feel so good to take. I think it takes the place of gelatin/glycine in the diet, at least short term. Glycine+aspirin I think is a much safer longer-term solution for fish oil
I did as wellI personally took 10+ capsules of fish oil daily in my late teens for various reasons even though my health was spectacular
I’m well aware that unsaturated fatty acids have double carbon bonds that makes them less stable. However I’m suggesting you can avoid that by not eating in a caloric surplus. If you don’t store any unsaturated fats they won’t get a chance to cause damage. But you still retain the anti-inflammatory effects.I'll try to make it simple. Fish oil is highly unsaturated. That means it is unstable on the molecular level because it doesn't have enough carbon atoms to fill all the spaces so it attracts free radicals to fill the empty spaces. Look at a molecular diagram of a saturated fat versus an unsaturated fat. Saturated fat = stable; unsaturated fat = unstable. In other words, because fish oil is unsaturated, it goes rancid real fast, when it is warm and exposed to oxygen, like when it is inside you. This means it smells nasty and is poisonous when it's inside you.
I’m well aware that unsaturated fatty acids have double carbon bonds that makes them less stable. However I’m suggesting you can avoid that by not eating in a caloric surplus. If you don’t store any unsaturated fats they won’t get a chance to cause damage. But you still retain the anti-inflammatory effects.
Meh, they control for a few things (perceived fitness level, abstinence etc.) but not enough to say they've isolated the impacts of the the fish oil. The men taking fish oil typically have a very different mindset than people who don't.
Moreover, fish oil and its omega will have an anti-inflammatory effect in the short term, Ray talks about this all the time, long term (6+months), as the fatty acids populate the tissues, I suspect those benefits would be completely undone within a year of continued supplementation.
Nothing much to get excited about either way.
I'll try to make it simple. Fish oil is highly unsaturated. That means it is unstable on the molecular level because it doesn't have enough carbon atoms to fill all the spaces so it attracts free radicals to fill the empty spaces. Look at a molecular diagram of a saturated fat versus an unsaturated fat. Saturated fat = stable; unsaturated fat = unstable. In other words, because fish oil is unsaturated, it goes rancid real fast, when it is warm and exposed to oxygen, like when it is inside you. This means it smells nasty and is poisonous when it's inside you.
dont most people using fish oil supplements just take a gram a day? arent PUFA preferentially excreted compared to other fats? so wouldnt the fatty acids not populate the tissues? some of the fish oil users I knew would actually use fish oil and eat fish and would skip fish oil supps when they ate fish.
anyway the fish oil supps are probably the least of the problem, assuming the users are just using a gram a day. the soybean oils, and just general high amounts of vegetable oils/pufa are the more common ongoing issue. also just a few milligrams of dhea/pregnenolone have more significant effects than grams of fish or pufa oil. it doesnt make sense how most people can eat 10 grams, 20 grams or more of omega 3/omega 6 and not notice anything, but just 10 milligrams of dhea or 50mg+ pregnenolone can cause severe estrogenic response, hair shedding and more.
Hydrogenated coconut oil doesn't go rancid because it doesn't have any unsaturated fat in it. Chicken fat is unsaturated because the chickens eat grains and do not have a rumen. Beef fat is much more saturated so the fat doesn't go rancid. This does not mean that the beef won't grow bacteria and smell to high heaven though. Fish oil is highly unsaturated so goes rancid very fast. Rancid and rotten are two different things.how much were you taking? also isnt that comparing two different things? any product can go rancid even saturated fats, beef, etc. if you leave beef or chicken out it will go bad. wouldnt you need to compare cooked fish to cooked ground beef or something?
Hydrogenated coconut oil doesn't go rancid because it doesn't have any unsaturated fat in it. Chicken fat is unsaturated because the chickens eat grains and do not have a rumen. Beef fat is much more saturated so the fat doesn't go rancid. This does not mean that the beef won't grow bacteria and smell to high heaven though. Fish oil is highly unsaturated so goes rancid very fast. Rancid and rotten are two different things.
I was taking the popularly recommended daily amount for a supplement, whatever that was. This was 7 years ago.
Is that beef fat and milk fat surrounded by meat and milk that bacteria love to eat? You are confusing stinky strains of bacteria that will give you food poisoning with the rancidity issue.are there any beef or dairy fats which actually have the PUFA/MUFA removed? actually even the 100% grass fed beef fat, or milkfat, still only ends up as around 50% saturated fat, maybe 45% MUFA and 3-5% PUFA.
although, its odd that beef and milk fat seem to go bad and need refrigeration whereas olive oil, being mostly MUFA with a small amount of sfa/pufa, can just be stored in a cabinet? maybe its the antioxidants in it that preserve it?
what were your experiences using it, did you notice side effects soon after using or was it with long term usage? if you have a high SFA/MUFA diet does it make a noticeable difference having something like a gram of fish oil or black seed oil? some say black seed oil is special due to quinones in it? thymoquinone and maybe more