DHA goes rancid in the body and causes lipofuscin formation and other diseases?

Even if the DHA/Omega-3 is not rancid in the capsules/food, DHA goes rancid/oxidizes in the human body due to light and high heat in the blood?

This is really interesting take on this PUFA controversy.

Also, DHA can cause Lipofuscin when combined with oxidized Iron ... http://solartiming.com/yellow-fat-disease-from-fish-oil-warning.php

What do you think is this theory legit, is there any evidence for this to happen?

In a word--misinformation.

Can marine EFA's go rancid?  Yes, but is that bad...(surprising answer), no.

So that what does the research and clinical observation really tell?

Regardless of rancidity (at least with respect to marine oils---not including plant-based PUFA's)
there are potent anti-inflammatory actions with marine oils. Moreover, lengthening of telomeres.

I'll leave it at that.

Noticed it said combined with iron--that's a totally separate issue.

He goes even further and says DHA causes cancer .

Could you please elaborate further why this Ray Peat view on nuts, seeds, and marine oils is wrong?

They don't seem to understand the role of omega-3 in balancing AA and prostaglandins.

This is his latest post on IG:
mattblackburn
"Search “Omega-3s” and you will witness the wonder of search engine optimization, or SEO. You can spend weeks clicking through article after article that praises DHA and the other unsaturated fats for being “heart healthy” and “anti-aging”. ⁣
⁣
Imagine building a library and hiding the books that challenge the system in the basement where nobody will find them. Search “acrolein omega-3” and “lipid peroxidation” and you will get a different story. ⁣
⁣
Lipid peroxidation is the process where fats (lipids) oxidize. They initiate a domino free radical effect that causes cancer, liver disease, arteriosclerosis and inflammation (Chung, et al., 1993, Girotti, et al., 2001). Why would a 20 billion dollar a year supplement industry that feeds the cancer industry make it easy for you to find the truth? We have to connect the dots ourselves.⁣
⁣
The fats that are most prone to this process are called polyunsaturated fats, otherwise known as Omega-3s. These include DHA, EPA and ALA, the so-called “heart healthy” fats! The vegan diet is essentially a PUFA diet: high in nuts, seeds, grains, legumes and soy. These foods will wreck your health. ⁣
⁣
When you combine severe chronic magnesium deficiency, iron overload, bioavailable copper deficiency, omega-3s and sunlight, you get every disease under the sun! ⁣
⁣
Do not ever supplement omega-3s as they’re not essential for human health but for cancer. Instead, consume saturated fats from red meat, pastured eggs, raw butter and cheese. If you want to take supplements that actually have a benefit, try @mitolife systemic enzymes."

Why does he state lipid peroxidation, if Omega-3 help with that: https://www.ncbi.nlm.nih.gov/pubmed/11938024

Acrolein is a real problem with marine oils?

Marine oils (not PUFA's from plant seeds) can oxidize and be rancid and still be safe to consume. Yes there are benefits.
That said there are limits. Beyond a certain threshold (approaching 3 grams), it will slow oxygen transfer through the cell membrane.

So the problem here is that it's very easy to leave out details and that's where sweeping generalizations can be made and ultimately create bad information.

However, polyunsaturated fatty acids from seeds oils are a different "animal" as in, not safe to consume unless they are extracted without any heat, and they are extremely reactive (not safe to consume).

There are some (not many) seed oils properly extracted that have enormous benefits.

The "garden variety" of seeds oils at the store for cooking, should be avoided.

CS I know you've advised in the past not to exceed 1000-2000mg of marine oils in a day. However, after multiple TBIs I sometimes find the high doses 5-6k+ as recommended by some alternative practitioners make a pretty big difference....any thoughts on that? I haven't done it long term and only in cycles but I suffer a lot of cognitive issues since the neurotrauma.

CausticSymmetry wrote:Marine oils (not PUFA's from plant seeds) can oxidize and be rancid and still be safe to consume. Yes there are benefits.
That said there are limits. Beyond a certain threshold (approaching 3 grams), it will slow oxygen transfer through the cell membrane.

So the problem here is that it's very easy to leave out details and that's where sweeping generalizations can be made and ultimately create bad information.

However, polyunsaturated fatty acids from seeds oils are a different "animal" as in, not safe to consume unless they are extracted without any heat, and they are extremely reactive (not safe to consume).

There are some (not many) seed oils properly extracted that have enormous benefits.

The "garden variety" of seeds oils at the store for cooking, should be avoided.

good to know since I will be doing mHBOT, thanks.

Yes, it's really 2 to 3 grams as upper tolerance for marine oil.

Why Fish Oil Fails: A Comprehensive 21st Century Lipids-Based Physiologic Analysis

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3914521/

"Fish oil cannot work, based on human physiology and biochemistry. Humans do not live in frigid waters where an “anti-freeze” is required, that is, EPA/DHA. These so-called active components spontaneously oxidize (radical induced oxidation) at room temperature and are even more problematic at physiologic body temperatures, causing numerous deleterious aldehyde secondary/end products regardless of antioxidant levels.

Prostate and other cancers along with CVD are predicted to increase in patients consuming fish oil on purely theoretical grounds, utilizing known physiology and biochemistry—and they do—in particular, epithelial cancers and impaired arterial intima.

Marine/fish oil, in the supraphysiologic, prophylactic amounts often consumed, is harmful, possibly even more harmful than trans fats [3]. If proper physiologic amounts were utilized (<20 mg EPA/DHA), perhaps their furan acid content would be a significant positive factor; the concern of rampant oxidation is alleviated.

Prophylactic marine oil consumption given its supraphysiologic EPA/DHA amounts—both theoretically and in clinical use—leads to increased inflammation, increased CVD, and increased cancer risk."

It seems a lot of this anti DHA content by Matt Blackburn is inspired by Peskin's and Ray Peat's work. Could you please comment/criticize this article?

Peskin is a bit of an egomaniac, seriously never heard anyone so absolutely biased. Then again, he does sell PEO (parental seed oils), so he does have a vested interest. Furthermore, he's an advocate of seed oils, which have their own problems. Many have reported headaches when they consume his products. I'll leave it at that.

Also yes indeed aldehydes are found in *some* fish oil supplements.

Also that said, it comes down to dose: The dose determines the potential harm of benefit.

So yes, anything beyond pushing 3 grams per day will increase a negative response. Has to do with how it affects cell membranes. Also, stated earlier, rancidity is not the problem that "everyone thinks it is." Afterall, the body has a redox balance. Turns out (yes surprise) that rancid fish oil capsules are still useful. I've taken one 5 years old without any bit of reluctance.

On the flip side there are anti-inflammatory benefits with small doses. In my opinion of the fish oils, cod liver
oil is likely to be the best.

Also, there is a hidden benefit to fish oils, that is that help increase telomere length. How does that happen?  
They actively soak up some heavy metals and reduce prostaglandin activity. It's a reason why in hair loss
it's quite important.

Great info thank you. Matt Blackburn is going all out in preaching that omega-3 cause cancer and disease. Bellow is his new IG post in which he is claiming omega-3 accelerates aging...

"In 1995 the Journal of Gerontology posted an article titled “STUDIES ON AGE PIGMENTS EVOLVING INTO A NEW THEORY OF BIOLOGICAL AGING”. In this article the researchers detailed how a variety of age pigment fluorophores have been identified over the past 30 years. Of all of the different types, the ones formed as a result of LIPID PEROXIDATION are the biggest concern (Yin, et al., 1995).⁣ ⁣ You’ll notice that longevity and brain health experts generally agree that omega-3 fatty acids are 1) essential and 2) anti-aging. Both of those assumptions are false. Omega-3 polyunsaturated fatty acids (PUFAs) are not essential because your body will make the more stable omega-9 mead acid in their absence. ⁣ ⁣ As someone that studies longevity closely, the anti-aging claim is the one that really gets me. Omega-3s, DHA in particular, radically accelerates aging of the organs, tissues and glands. In a body with endotoxin and iron overload, the process called Lipid Peroxidation (adding OXYGEN to PUFAs) is massively accelerated. ⁣ ⁣ PUFAs coming in through nuts, seeds and omega-3 supplements will oxidize immediately in your body. The PUFA break-down products that are stuck in your tissues from a lifetime of PUFA consumption are released into your bloodstream every time you’re stressed or your blood sugar is not regulated with carbohydrate. ⁣ ⁣ Every-time that you’re stressed there is a massive downstream effect that ages every cell in your entire body. Restricting carbohydrates spreads lipofuscin age pigments. Cooking in the sun like a lobster with a vitamin E deficiency spreads lipofuscin. Keeping your liver chronically drained of glycogen spreads lipofuscin. It is impossible to heal with lipofuscin. It is impossible to age without it."

Biffy wrote:Great info thank you. Matt Blackburn is going all out in preaching that omega-3 cause cancer and disease. Bellow is his new IG post in which he is claiming omega-3 accelerates aging...

"In 1995 the Journal of Gerontology posted an article titled “STUDIES ON AGE PIGMENTS EVOLVING INTO A NEW THEORY OF BIOLOGICAL AGING”. In this article the researchers detailed how a variety of age pigment fluorophores have been identified over the past 30 years. Of all of the different types, the ones formed as a result of LIPID PEROXIDATION are the biggest concern (Yin, et al., 1995).⁣ ⁣ You’ll notice that longevity and brain health experts generally agree that omega-3 fatty acids are 1) essential and 2) anti-aging. Both of those assumptions are false. Omega-3 polyunsaturated fatty acids (PUFAs) are not essential because your body will make the more stable omega-9 mead acid in their absence. ⁣ ⁣ As someone that studies longevity closely, the anti-aging claim is the one that really gets me. Omega-3s, DHA in particular, radically accelerates aging of the organs, tissues and glands. In a body with endotoxin and iron overload, the process called Lipid Peroxidation (adding OXYGEN to PUFAs) is massively accelerated. ⁣ ⁣ PUFAs coming in through nuts, seeds and omega-3 supplements will oxidize immediately in your body. The PUFA break-down products that are stuck in your tissues from a lifetime of PUFA consumption are released into your bloodstream every time you’re stressed or your blood sugar is not regulated with carbohydrate. ⁣ ⁣ Every-time that you’re stressed there is a massive downstream effect that ages every cell in your entire body. Restricting carbohydrates spreads lipofuscin age pigments. Cooking in the sun like a lobster with a vitamin E deficiency spreads lipofuscin. Keeping your liver chronically drained of glycogen spreads lipofuscin. It is impossible to heal with lipofuscin. It is impossible to age without it."

Essentially this statement is conjecture at best. Usually these types of opinions are drawn from in-vitro studies (slides) and unless there is a proper study on humans actively demonstrating cause and effect, it is absolutely meaningless and junk. That by the way is highly representative most dietary advice these days.

I will agree with the vitamin E portion to an extent, but everything else is absolute fiction.

Even more evidence that his theories are junk. How could DHA be responsible for lipofuscin if it protects us from negative effects of iron and lowers oxidation.

Krill oil alleviates oxidative stress, iron accumulation and fibrosis in the liver and spleen of iron-overload rats

"Krill oil (KO) is a recent supplement which is rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are found in both krill oil and fish oil. In krill oil, they esterified to phospholipids, but in fish oil, they are esterified to triacylglycerols. The target of this study was to investigate whether KO could help against iron overload–induced toxicity in liver and spleen. Rats were randomly assigned into 3 categories: control rats, rats received iron in a drinking water for 8 weeks followed by either vehicle or KO (40 mg/kg) treatment for an extra 8 weeks. Extent of hepatic and splenic injury was assessed via biochemical, histopathological and immunohistochemical evaluations. KO effectively improved the microscopic features of liver and spleen. Moreover, it decreased the increased levels of serum transaminases, ALP, LDH, iron, and ferritin and increased albumin serum level as well. In addition, it restored the balance between oxidants and antioxidants in the hepatic and splenic tissues. Furthermore, it decreased HO-1 levels, upregulated the production of Nrf2, and limited the expression of MMP9. These findings altogether suggest that KO might be a new candidate for treatment of iron overload-induced toxicity."

https://link.springer.com/article/10.1007/s11356-019-06983-1

Biffy wrote:Even more evidence that his theories are junk. How could DHA be responsible for lipofuscin if it protects us from negative effects of iron and lowers oxidation.

Krill oil alleviates oxidative stress, iron accumulation and fibrosis in the liver and spleen of iron-overload rats

"Krill oil (KO) is a recent supplement which is rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are found in both krill oil and fish oil. In krill oil, they esterified to phospholipids, but in fish oil, they are esterified to triacylglycerols. The target of this study was to investigate whether KO could help against iron overload–induced toxicity in liver and spleen. Rats were randomly assigned into 3 categories: control rats, rats received iron in a drinking water for 8 weeks followed by either vehicle or KO (40 mg/kg) treatment for an extra 8 weeks. Extent of hepatic and splenic injury was assessed via biochemical, histopathological and immunohistochemical evaluations. KO effectively improved the microscopic features of liver and spleen. Moreover, it decreased the increased levels of serum transaminases, ALP, LDH, iron, and ferritin and increased albumin serum level as well. In addition, it restored the balance between oxidants and antioxidants in the hepatic and splenic tissues. Furthermore, it decreased HO-1 levels, upregulated the production of Nrf2, and limited the expression of MMP9. These findings altogether suggest that KO might be a new candidate for treatment of iron overload-induced toxicity."

https://link.springer.com/article/10.1007/s11356-019-06983-1

Excellent point.

Of all health related issues, most of them have been affected by a common vector. The product of iron oxidation. (Fenton reaction) - is a catalytic process that converts hydrogen peroxide, a product of mitochondrial oxidative respiration, into a highly toxic hydroxyl free radical.

Most of the supplements or methods that I have used to address hair growth/loss issues target this reaction.

Over the last several decades, corporate influenced media has created an enormous misdirect, instilling fear about cholesterol, when in actual real science, the real threat is iron metabolism.