Shield Your Telomeres with Omega-3

AHA Publisher — Thu, 03 Feb 2022 08:00:27 +0000

Al Sears, MD, CNS – You may recall telomeres are the “caps” that protect the ends of your DNA strands. But with each cellular replication, telomeres grow shorter and shorter… It’s like a clock counting down to zero. The shorter they become, the faster you age and the more vulnerable you are to disease. Researchers at Ohio State University wanted to know if high doses of omega-3s could shield telomeres from the free-radical damage caused by stress. In this case, the researchers gave 138 people difficult problems to solve, then studied their bodies’ reactions. For subjects taking 2.5 grams of omega-3s daily, it was smooth sailing. They had 19% lower cortisol levels and 33% fewer inflammatory proteins than normal.1 But for those taking a placebo instead of omega-3s, oh my! They experienced a 25% drop in telomerase, the enzyme that keeps telomeres long and healthy. That’s alarming because without enough telomerase to repair your telomeres, old age and frailty are right around the corner. They also had a 20% DROP in healthy, anti-inflammatory proteins.2 The group taking omega-3s shrugged off the stress and thrived. The other group was shaken to their genetic core. My question: Which of those groups would you rather be in? Use Omega-3 to Shield Your Telomeres If you follow my work at all, you already know I recommend eating wild-caught salmon and supplementation to get enough omega-3s. The key ingredient to look for is docosahexaenoic acid, or DHA. I recommend at least 500 mg of DHA and 60 mg of EPA every day! Look for a supplement powered by high-DHA calamari and krill caught in the pristine waters near the Antarctic. But I want to go beyond that advice today to talk about 3 sources of omega-3s you’ve probably never heard about. These foods that are high in omega-3s will help you and your telomeres breeze through whatever stress life sends your way: Omega-3 Surprise No. 1 – Hempseed. These seeds come from a plant in the cannabis family… but without the psychoactive THC. They offer a nearly ideal ratio between omega-6 and omega-3 fatty acids, estimated at between 2:1 and 3:1.3 That’s highly significant because over the last 75 years the disease-causing omega-6/omega-3 fatty acid ratio has jumped to a stunning 20:1… mostly due to grain-fed cattle and cheap vegetable oils. To counteract this trend, use hempseed whenever you can. I sprinkle it on salads, or you can toss it in soups and stews. Omega-3 Surprise No. 2 – Sacha inchi oil. When I traveled to Peru, I discovered a delicious oil that may be the world’s best kept omega-3 secret. Most vegetable oils have only a minuscule amount of omega-3 – just 1% by volume in olive oil, for example. But sacha inchi oil (plukenetia volubilis), made from the peanut-like seeds of a plant found primarily in the Amazonian Rainforest in Peru, is absolutely one of the best fatty acid sources on the planet – a whopping 48% by volume. The indigenous Asháninka people I visited there cultivate it. It’s also high in protein and antioxidants like vitamin A and E. You’ll find it online and at some health food stores. Omega-3 Surprise No. 3 – Organ Meat. As soon as someone says “omega-3s,” you probably think of fish, not meat. Many readers remain unaware that meat is also an excellent omega-3 source. But not just any meat will do: Unless livestock is 100% grass-fed, its omega-3 content will be negligible. The best cuts are organ meat – liver, heart, and kidneys. These are also packed with other vital nutrients such as CoQ10, B vitamins, and protein. To Your Good Health, Al Sears, MD, CNS References: 1. Ohio State University (2021, April 20). Omega-3 supplements do double duty in protecting against stress. Retrieved May 11, 2021, from ScienceBlog.com website. 2. Ohio State University (2021, April 20). Omega-3 supplements do double duty in protecting against stress. Retrieved May 11, 2021, from ScienceBlog.com website. 3. Rodriguez-Leyva, D., & Pierce, G. N. (2010). The cardiac and haemostatic effects of dietary hempseed. Nutrition & Metabolism, 7(1), 32. https://doi.org/10.1186/1743-7075-7-32 To read the original article click here.

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Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?

AHA Publisher — Mon, 07 Jun 2021 07:00:27 +0000

Damon Hines via NaturalHealth365 – Why is it that most of the world’s anchovies aren’t destined for the dinner plate but processed into fishmeal and oil for use in animal feeds, food additives, and fertilizers? At best, anchovies have a mixed reputation in the U.S., where most consumers rather eat a tender filet of salmon, cod, or haddock, even if – as is the case with salmon – four-fifths of the fish consumed in the U.S. is farm-raised. But here’s the thing about anchovies: the small, bite-sized fish are a superfood that can greatly impact human health and cognitive development. According to Shakuntala Thilsted, winner of the 2021 World Food Prize, anchovies can fight malnutrition, prevent stunting, and promote cognitive development in children. They are good for pregnant women, as small fish have a shorter lifespan than large fish and have less chance of concentrating heavy metal contaminants. Moreover, a 100g serving of anchovies can provide us with 19 grams of protein, 77 grams of calcium, 3 milligrams of iron, and plenty of omega-3s. Anchovies are also a rich source of the B vitamins niacin, riboflavin, and vitamin B-12. Don’t Be Fishy About the Anchovy: It’s Time to Reconsider It as a Tiny Powerhouse of Nutrition Ask most Americans what they think of anchovies, and chances are they’ll wrinkle their noses. Maybe … maybe they’ll consent to have some scattered on a Caesar Salad or atop a pizza. Still, most hungry consumers have the same opinion as Ninja Turtle Michelangelo: “Oh, and I want no anchovies. And I mean, no anchovies. You put anchovies on this thing, and you’re in big trouble, okay?!” Still, while the little fish are mostly maligned in the U.S., they’ve been happily devoured around the world for centuries. The ancient Greeks prized the little fish, the Romans turned them into garum, and almost every Asian country has its own unique anchovy sauce. The Health Benefits Aren’t the Only Reason to Reconsider Anchovies Consuming less fish at the top of the food chain helps re-balance the marine ecosystem. According to a study by Villy Christensen of the University Of British Columbia’s Fisheries Center, populations of predator fish at the top of the food chain, such as cod, tuna, and groupers, have suffered huge declines, shrinking by around two-thirds in the past 100 years. However, populations of “forage fish,” such as anchovy, sardines, and capelin, have more than doubled over the past century. Anchovy has a short life span and reproduces quickly and is, therefore, a more sustainable option than other fish. What’s the Most Nutritious Way to Eat Anchovies? Cooking and eating the fish whole is the easiest way to prepare anchovies. However, according to Shakuntala Thilsted, converting the fish into a fish powder with mortar and pestle is “extremely powerful because you are removing the moisture content and concentrating the nutrients by a factor of four.” Making a fish chutney is also an option. Good anchovies are soft, creamy, sweet, and savory – a perfect expression of the fifth taste: unami. It’s a small fish with big health benefits, and American consumers should reconsider adding it to their diet. Sources for this article include: NPR.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Shield Your Telomeres with Omega-3

Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?