Although I'm no nutritionist, I am an MD. I'd think your list is good except for soybeans...too much Omega-6 = pro-inflammatory. In terms of unsaturated fats, avoid soy and seed-based oils like the plague (canola, corn, 'vegetable' oils). EVOO, avocado oil, coconut oil, butter, lard and tallow are natural and our bodies have been metabolizing for eons. Rancid industrial solvents, like canola oil, were introduced in the 60-70's and 'western diseaes' have skyrocketed ever since. Here's an anecdote. I've virtually eliminated canola / veg oil from my diet for past 3 years and for past 3 years, I've had ZERO sunburn and I'm in the sun ALOT. Never use sunscreen (benzene), but do use spf clothing, although I'm no zealot....cheers...
Right, which rises the question about "natural olive oil" - it's almost everywhere is fake... And I've noticed this year the same thing about sun burns!!! If it's Omega 6 - we are on the right path!
In 2010 there was a bunch of tests done and 75% of the EVOO was "cut" with cheaper oils. Costco was one of the few where all samples were clean. I contacted various large chains and the standard response was "We only deal with reputable suppliers" but Costco takes 2 bottles of every batch and sends one to their lab and one to an independent lab. If it doesn't pass they don't pay and the supplier takes it back at their own expense. It's in the contract.
Now if I were wanting to make a lot more money where would I send the stuff I "cut"? Certainly not any place that would test it.
Contact all the stores in your area by email and ask "What testing do you do to insure that the EVOO you are selling me is actually EVOO?".
I don't know if I am allowed to list a brand/source, but here it is: Fustini's of Michigan. They ship anywhere in the US. Their oils are seasonal and ranked by region and flavor characteristics. They also have infused oils (herbs, meyer lemon, garlic...). Quite expensive but REAL.
Yes, Victoria. I think almost all olive oil in the US is fake or it has 30-60% of canola or corn oil, which makes it useless in terms of proportion Omega 3/ Omega 6....
I read if your olive oil becomes somewhat solidified in the fridge, it's not pure 100% olive oil. I tested this theory and found some brands do get somewhat solidified. So in my mind, they are not fully 100% real.
Olive oil is richer in monounsaturated fats and good pure olive oil would partially solidify in the refrigerator. If it doesn't then - there is your proof that it has a significant percentage of other polyunsaturated oils.
I lost 5 lbs during Covid lockdown. Not cuz I didn’t eat much -- I ate a lot. But no take out, everything from scratch, little sugar & no seed oils. A typical meal was grilled meat on mixed greens with homemade dressing, roasted or stir fryer veggies, homemade sourdough bread & wine.
How does fermenting soy work out? I've never liked tofu as even the firm stuff is mushy but tempeh has a great texture. Does fermenting affect the fat ratio?
Fermenting changes everything and methods used matter too. Weston Price has one of the best consumer friendly archives of soy focused science. Poke around there's nore here that may fully explain the answer to your question.
I always say this, but this time it goes extra-hard. Thank you for your work. Thank you for sharing your research, and for trying to help humankind. Scientists like you are the ones who will keep that spirit alive in the face of the alternative.
in one interview catherine austin fitts said that once she talked to a bigwig (council of smt), and he said that always when they finally got it altogether where they want it, smt happens and it just slips away from their hands .... he was talking in terms of centuries and centuries ... she said it is like the hand of God manifest itself somehow ... there is always hope!!!
That is a good find Walter, thanks for sharing it. I would add the caveat that it is not anti-inflammatory to increase polyunsaturated fats. Use more monounsaturated fats and moderate saturated and polyunsaturated types. Olive oil, coconut oil, and some sesame oil are what I use along with some Omega 3 fatty acid/fish oil. It is Nrf2 promoting to have an improved omega 3/omega 6 ratio compared to standard diet.
Taste it, look at it. Pay more probably. Extra Virgin, cold pressed olive oil, organic, is what I look for. It will be greenish and have some flavor compared to other vegetable oils. I use it in baked goods and find the flavor is not too noticable.
"Pay more" definitely doesn't work ))) Color, smell, - doesn't work, if it has proportion 2/1. Canola doesn't have taste and smell. Thank you for your response, Jennifer.
By pay more probably, I meant that the really cheap oils are likely not real. Lighter colored ones would have less phytonutrients left in it even if it was 100% olive oil.
Thank you Walter - every single compound recommended in the article offers protection against UV radiation - because nature has learnt how to protect it’s surfaces - skin and endothelium from the oxidative stress induced by UV.
Epigallocatechin gallate enhances human lens epithelial cell survival after UVB irradiation via the mitochondrial signaling pathway
Resveratrol Treats UVB-Induced Photoaging by Anti-MMP Expression, through Anti-Inflammatory, Antioxidant, and Antiapoptotic Properties, and Treats Photoaging by Upregulating VEGF-B Expression
Lycopene Protects Keratinocytes Against UVB Radiation-Induced Carcinogenesis via Negative Regulation of FOXO3a Through the mTORC2/AKT Signaling Pathway
Influence of Eicosapentaenoic Acid, an Omega-3 Fatty Acid, on
Ultraviolet-B Generation of Prostaglandin-E and ProinflammatoryCytokines Interleukin-1b! Tumor Necrosis Factor–a! Interleukin-6 andInterleukin-8 in Human Skin In Vivo
Ergothioneine alleviates senescence of fibroblasts induced by UVB damage of keratinocytes via activation of the Nrf2/HO-1 pathway and HSP70 in keratinocytes
Thank you, Walter - it's a big list of bioactive components. Now we should sort out all the stuff which is explicitly helps with long covid and after-vaccination.
I use curcumin in 2 forms - supplies and real turmeric + black pepper. Hope it works, but it should be a very persistent habit, effect will be accumulating slowly...
You are right - this site is the most comprehensive platform that merges effort of researchers and public in order to overcome devastating consequences of the biological attack. Sometimes papers do not give a clear viewpoint, and no one scientist will ever get a permission to actively experiment on people, but we can collect info and opinions. It's better than nothing.
First, we need to find a lab tests that spots, and preferably quantifies damage by the \/s and then see what works as measured by these tests. Otherwise we'll be shooting in the dark.
Right now there are no such tests yet, not even D-dimer tests.
Walter once mentioned how stealthy these \/s are, lab tests don't seem to help that much (yet).
What if omicron isn't even covid but simply the original common coronavirus that circulated seasonally? It is still genetically related to the Alpha/Delta variants because those were built upon the base of the coronavirus. But they are unstable and only lived a fleeting life. Long enough to cause panic. But not long enough to infect those who knew the long con we all got played with.
No guarantee, but I typically purchase european olive oils and make sure the oil is either a steel bottle or dark green bottle. UV light accelerates rancidity and the clear bottle olive oils stand a good chance of at best being rancid olive oil and at worse, diluted with canola oil and essentially poison. You can do a google search on how butter and EVOO are made and then compare to how canola oil and the like are made. It's utterly disgusting....industrial byproducts. "Scientists" in the 60's learned that rape seeds (plant from which canola derived...canola is an acronym, btw) literally adheres to steele and makes a good industrial lubricant.....delicious, right?
Although I'm no nutritionist, I am an MD. I'd think your list is good except for soybeans...too much Omega-6 = pro-inflammatory. In terms of unsaturated fats, avoid soy and seed-based oils like the plague (canola, corn, 'vegetable' oils). EVOO, avocado oil, coconut oil, butter, lard and tallow are natural and our bodies have been metabolizing for eons. Rancid industrial solvents, like canola oil, were introduced in the 60-70's and 'western diseaes' have skyrocketed ever since. Here's an anecdote. I've virtually eliminated canola / veg oil from my diet for past 3 years and for past 3 years, I've had ZERO sunburn and I'm in the sun ALOT. Never use sunscreen (benzene), but do use spf clothing, although I'm no zealot....cheers...
Right, which rises the question about "natural olive oil" - it's almost everywhere is fake... And I've noticed this year the same thing about sun burns!!! If it's Omega 6 - we are on the right path!
In 2010 there was a bunch of tests done and 75% of the EVOO was "cut" with cheaper oils. Costco was one of the few where all samples were clean. I contacted various large chains and the standard response was "We only deal with reputable suppliers" but Costco takes 2 bottles of every batch and sends one to their lab and one to an independent lab. If it doesn't pass they don't pay and the supplier takes it back at their own expense. It's in the contract.
Now if I were wanting to make a lot more money where would I send the stuff I "cut"? Certainly not any place that would test it.
Contact all the stores in your area by email and ask "What testing do you do to insure that the EVOO you are selling me is actually EVOO?".
Great to know - thanks!
I don't know if I am allowed to list a brand/source, but here it is: Fustini's of Michigan. They ship anywhere in the US. Their oils are seasonal and ranked by region and flavor characteristics. They also have infused oils (herbs, meyer lemon, garlic...). Quite expensive but REAL.
I like Queen Creek olive 🫒 oil in AZ
Are you meaning "virgin olive oil" in grocery stores is falsely labeled as such or are you referring to something else?
Yes, Victoria. I think almost all olive oil in the US is fake or it has 30-60% of canola or corn oil, which makes it useless in terms of proportion Omega 3/ Omega 6....
This is highly illegal if true. (Not that I am surprised.) Do you by chance have a link for this? Any store brands mentioned by name?
Very old problem as is much of the fraud in packaged foods..
Guardian Wednesday 4 January 2012
Adulterated and even fake olive oil is widespread, according to studies. Just how big is the problem, and how can you avoid being caught out?
https://web.archive.org/web/20131207132627/https://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing
I read if your olive oil becomes somewhat solidified in the fridge, it's not pure 100% olive oil. I tested this theory and found some brands do get somewhat solidified. So in my mind, they are not fully 100% real.
Olive oil is richer in monounsaturated fats and good pure olive oil would partially solidify in the refrigerator. If it doesn't then - there is your proof that it has a significant percentage of other polyunsaturated oils.
https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=6477a323639d here is the top lines in google for "fake olive oil in the us" ...
I've been buying my olive oil from California the last few years. https://www.tasteofhome.com/article/best-olive-oil/
I lost 5 lbs during Covid lockdown. Not cuz I didn’t eat much -- I ate a lot. But no take out, everything from scratch, little sugar & no seed oils. A typical meal was grilled meat on mixed greens with homemade dressing, roasted or stir fryer veggies, homemade sourdough bread & wine.
How does fermenting soy work out? I've never liked tofu as even the firm stuff is mushy but tempeh has a great texture. Does fermenting affect the fat ratio?
Thanks
Fermenting changes everything and methods used matter too. Weston Price has one of the best consumer friendly archives of soy focused science. Poke around there's nore here that may fully explain the answer to your question.
https://www.westonaprice.org/health-topics/soy-alert/myths-truths-about-soy/#gsc.tab=0
I always say this, but this time it goes extra-hard. Thank you for your work. Thank you for sharing your research, and for trying to help humankind. Scientists like you are the ones who will keep that spirit alive in the face of the alternative.
in one interview catherine austin fitts said that once she talked to a bigwig (council of smt), and he said that always when they finally got it altogether where they want it, smt happens and it just slips away from their hands .... he was talking in terms of centuries and centuries ... she said it is like the hand of God manifest itself somehow ... there is always hope!!!
Love this :) I intuitively sensed the same.
"Pride goeth before a fall" (Proverbs 16:18)
The story of satan rings waaay too many bells right now.
The keyword is "hubris".
"Please consult your doctor and local health authorities for Best Practices." Hahahaha. Literally never. I'm far better off learning here!
HONESTLY!!!!!!!!!
Correct !
That is a good find Walter, thanks for sharing it. I would add the caveat that it is not anti-inflammatory to increase polyunsaturated fats. Use more monounsaturated fats and moderate saturated and polyunsaturated types. Olive oil, coconut oil, and some sesame oil are what I use along with some Omega 3 fatty acid/fish oil. It is Nrf2 promoting to have an improved omega 3/omega 6 ratio compared to standard diet.
And here is the question, which olive oil brands might be trusted, and how to determine that olive oil doesn't contain corn oil or canola... ((
Taste it, look at it. Pay more probably. Extra Virgin, cold pressed olive oil, organic, is what I look for. It will be greenish and have some flavor compared to other vegetable oils. I use it in baked goods and find the flavor is not too noticable.
"Pay more" definitely doesn't work ))) Color, smell, - doesn't work, if it has proportion 2/1. Canola doesn't have taste and smell. Thank you for your response, Jennifer.
By pay more probably, I meant that the really cheap oils are likely not real. Lighter colored ones would have less phytonutrients left in it even if it was 100% olive oil.
Epicurious also suggests tasting it as a bottom-line indicator - it should taste phytontrient-y - terpenes. https://www.epicurious.com/ingredients/seven-ways-to-tell-the-difference-between-real-and-fake-olive-oil-article They recommend Australian or Chilian sourced as strictest standards.
Thank you, Jennifer very much for this valuable links and info! Now I have 2 countries - candidates to visit this Winter! ♥♥♥♥♥♥
Very welcome!
what about organic vs non organic? we've been using Bragg's organic evoo. it does get solid in the fridge.
Thank you Walter - every single compound recommended in the article offers protection against UV radiation - because nature has learnt how to protect it’s surfaces - skin and endothelium from the oxidative stress induced by UV.
Epigallocatechin gallate enhances human lens epithelial cell survival after UVB irradiation via the mitochondrial signaling pathway
https://pubmed.ncbi.nlm.nih.gov/35039875/
Role of Anthocyanins in Skin Aging and UV Induced Skin Damage
https://www.researchgate.net/publication/281031602_Role_of_Anthocyanins_in_Skin_Aging_and_UV_Induced_Skin_Damage
The Polyphenol Chlorogenic Acid Attenuates UVB-mediated Oxidative Stress in Human HaCaT Keratinocytes
https://pubmed.ncbi.nlm.nih.gov/24753819/
Protective effects of quercetin on UVB irradiation‑induced cytotoxicity through ROS clearance in keratinocyte cells
https://pubmed.ncbi.nlm.nih.gov/27840962/
A protective effect of anthocyanins and xanthophylls on UVB-induced damage in retinal pigment epithelial cells
https://pubmed.ncbi.nlm.nih.gov/26781209/
Delphinidin suppresses ultraviolet B-induced cyclooxygenases-2 expression through inhibition of MAPKK4 and PI-3 kinase
https://pubmed.ncbi.nlm.nih.gov/19776176/
Resveratrol Treats UVB-Induced Photoaging by Anti-MMP Expression, through Anti-Inflammatory, Antioxidant, and Antiapoptotic Properties, and Treats Photoaging by Upregulating VEGF-B Expression
https://pubmed.ncbi.nlm.nih.gov/35028009/
Naringenin Inhibits UVB Irradiation-Induced Inflammation and Oxidative Stress in the Skin of Hairless Mice
https://pubmed.ncbi.nlm.nih.gov/26154512/
Naringin protects ultraviolet B-induced skin damage by regulating p38 MAPK signal pathway
https://pubmed.ncbi.nlm.nih.gov/26908354/
The protective effects of piceatannol from passion fruit (Passiflora edulis) seeds in UVB-irradiated keratinocytes
https://pubmed.ncbi.nlm.nih.gov/23649341/
Crocetin protects ultraviolet A-induced oxidative stress and cell death in skin in vitro and in vivo
https://pubmed.ncbi.nlm.nih.gov/27452919/
Lycopene Protects Keratinocytes Against UVB Radiation-Induced Carcinogenesis via Negative Regulation of FOXO3a Through the mTORC2/AKT Signaling Pathway
https://pubmed.ncbi.nlm.nih.gov/28585698/
Influence of Eicosapentaenoic Acid, an Omega-3 Fatty Acid, on
Ultraviolet-B Generation of Prostaglandin-E and ProinflammatoryCytokines Interleukin-1b! Tumor Necrosis Factor–a! Interleukin-6 andInterleukin-8 in Human Skin In Vivo
https://www.academia.edu/3247357/Influence_of_Eicosapentaenoic_Acid_an_Omega3_Fatty_Acid_on_UVB_generation_of_PGE2and_Pro_inflammatory_Cytokines_IL1%CE%B2_TNF_%CE%B1_IL6_and_IL8_in_Human_Skin_in_vivo
Photoprotection of Buddleja cordata extract against UVB-induced skin damage in SKH-1 hairless mice
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4131034/
Protective effects of dietary soy isoflavones against UV-induced skin-aging in hairless mouse model
https://pubmed.ncbi.nlm.nih.gov/15047682/
Nitric oxide, nitrate reductase and UV-B tolerance
https://academic.oup.com/treephys/article/31/8/795/1674716
Ergothioneine alleviates senescence of fibroblasts induced by UVB damage of keratinocytes via activation of the Nrf2/HO-1 pathway and HSP70 in keratinocytes
https://pubmed.ncbi.nlm.nih.gov/33577831/
As Above So Below!
Good old mum's advise to eat fruits & veggies. I'm glad it's a do-able remedy. Thank you.
Thank you, Walter - it's a big list of bioactive components. Now we should sort out all the stuff which is explicitly helps with long covid and after-vaccination.
There's good evidence for curcumin. It could bind to the S protein and make it less violent.
To counteract the low bio availability in turmeric, I read you can cook it.
I use curcumin in 2 forms - supplies and real turmeric + black pepper. Hope it works, but it should be a very persistent habit, effect will be accumulating slowly...
Get Liposomal Curcumin & Quercetin.
Or pay the extra money for a high quality Liposomal Curcumin for increased bio-availability.
Same for Quercetin.
Same for all low bio-availability supplements. They are out there.
Thank you James I learned a lot of stuff from your comment!
exactly ... that is a big job, but got to start somehow thanks to all great commenters this site is able to attracts.
You are right - this site is the most comprehensive platform that merges effort of researchers and public in order to overcome devastating consequences of the biological attack. Sometimes papers do not give a clear viewpoint, and no one scientist will ever get a permission to actively experiment on people, but we can collect info and opinions. It's better than nothing.
Dear Sir - thank you for your kindness and relentless work !!!
don't pay attention to naysayers ... keep going !!!
Lovely, Pandelis! Thank you and thank Wondrous Walter
Beetroot is highest in nitric oxide. Is it not on list due to bio availability?
First, we need to find a lab tests that spots, and preferably quantifies damage by the \/s and then see what works as measured by these tests. Otherwise we'll be shooting in the dark.
Right now there are no such tests yet, not even D-dimer tests.
Walter once mentioned how stealthy these \/s are, lab tests don't seem to help that much (yet).
And you want us now to consult our doctors who are guilty of trying to kill us !!!
Come on Walter, put your thinking cap on for that recommendation.
What if omicron isn't even covid but simply the original common coronavirus that circulated seasonally? It is still genetically related to the Alpha/Delta variants because those were built upon the base of the coronavirus. But they are unstable and only lived a fleeting life. Long enough to cause panic. But not long enough to infect those who knew the long con we all got played with.
Supposedly, the olive oils with the more peppery notes are higher in polyphenols....again, I'm no nutritionist...
Tobacco didn't make the list? Works for me along with 8g vit C a day.
No guarantee, but I typically purchase european olive oils and make sure the oil is either a steel bottle or dark green bottle. UV light accelerates rancidity and the clear bottle olive oils stand a good chance of at best being rancid olive oil and at worse, diluted with canola oil and essentially poison. You can do a google search on how butter and EVOO are made and then compare to how canola oil and the like are made. It's utterly disgusting....industrial byproducts. "Scientists" in the 60's learned that rape seeds (plant from which canola derived...canola is an acronym, btw) literally adheres to steele and makes a good industrial lubricant.....delicious, right?
how about celery seed extract?