BENEFITS of Vitamin E:
- Supports tissue oxygenation*
- Reduces oxidation of lipid membranes by PUFAs*
- Protects against lipid peroxidation*
- Increases conversion of linoleic acid (PUFA) into saturated fat*
- Protects skin loaded with PUFAs from ultraviolet sun damage*
- Improves circulation*
- Improves mitochondrial respiration*
- Protects from free radical damage*
- Opposes all negative effects of estrogen*
- Decreases vitamin A burn rate*
- Decreases progesterone burn rate*
- Protects against calcification and iron overload*
The common person would classify omega-3s as “healthy fats”, omega-6s as “bad fats” and saturated fat as something to avoid or limit. The reality is the exact opposite!
Unsaturated fats are long chains with multiple double bonds that don’t contain as many hydrogen atoms as saturated fats.
What does this mean in English? They are more prone to oxidation, especially inside the body! It doesn’t matter how preserved an omega-3 is when it gets inside a body full of heat, oxygen and iron!
It’s called lipid peroxidation folks! The chain reaction creates cancer-causing by-products such as acrolein and causes cancer, diabetes, heart disease, heart attacks, non-alcoholic fatty liver disease, aging, depression, anxiety, fatigue, Alzheimer’s disease, dementia, skin conditions, and autoimmune disorders! It is the unspoken poison because it is a multi billion dollar industry!
In order of worst to best: highly unsaturated fatty acids (omega-3s) -> polyunsaturated fatty acids (omega-3s and 6s) -> monounsaturated fat (olives, avocado) -> saturated fat -> cholesterol
We have been taught to fear animal fats and praise the fats in nuts, seeds, grains, legumes and soy. The fact is that these foods are cheap to produce and do not support human health, let alone a growing baby! The fats inside them, when consumed without the hydrogen-rich fats found in animal foods, cause and exacerbate every disease known to man!
WHEN OMEGA-3’s BECOME DEADLY
It is one thing to consume a small amount of nuts and seeds here and there when the majority of your diet consists of stable life-supporting saturated fat. It is another to consume extractsof PUFA’s, namely: algae oil, fish oil, krill oil, seal oil, fatty salmon oil, cod liver oil, skate oil, canola oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, etc.
When we consume these in multiple grams on a daily basis for years (for example, our entire lives up until today), we get surprise diagnoses of all of the diseases listed above. In other words, do NOT supplement with omega-3s or cook with vegetable oils.
The average consumer would be shocked to learn how many restaurant establishments cook in vegetable oil. Even if the meal contains a lot of saturated fat, if the food is cooked in inflammatory omega-3 vegetable oils, it will lower your metabolism and dramatically reduce the nutrition that you gain from the meal.
THE SCARY PART
Not only do PUFAs wreak havoc on our system immediately upon digestion, blocking the ability of normal cellular metabolism and shifting it towards a cancer-promoting metabolism, but they are stored in the tissues.
Under stress (when our blood sugar isn’t stable, when we skip meals, when we get cut off in traffic, when we get into an argument with our partner, when we’re over-exercising, when we’re under slept, when we’re exposed to harmful electromagnetic fields) the cortisol begins to breakdown our tissues for energy and PUFAs are released into our bloodstream.
Once in the blood they circulate for many hours, suppressing our metabolism. Think about which organisms contain high levels of omega-3s: cold water fish like wild Alaskan salmon. Their tissues have to be made of high levels of these unsaturated fats to be able to even move their muscles in the frigid temperatures. But you aren’t a fish in cold water; you’re a human with a temperature of 98.6 degrees Fahrenheit.
Got cold hands and feet? Thyroid problems? Anxiety? Stubborn body fat? Did you know that “essential” (they’re not) fatty acids became popular when farmers discovered that they can slow the metabolism of their animals and fatten them up? Fatter animals means more money that they get at the market when they sell their meat. Guess what? PUFA’s make you fat too!
Vitamin E was discovered in 1922 by H.M. Evans and K.S. Bishop. It is one of the major fat soluble vitamins that are required for vital health along with vitamin A, D, and K. Of those four vitamins, vitamin E is the hardest to find.
Nature built it into all foods that contain PUFAs. Vitamin E is in grassfed beef, nuts, seeds, fish, shellfish and grains. The only thing is that vitamin E is lost when foods are heated. Most consume roasted almonds and cooked nuts and seeds, and so we aren’t even getting small amounts of vitamin E that way.
It is very safe to supplement. Doses up to 3,000 IU/mg a day have been used to improve eye conditions [1, 2] and mental retardation [1, 2]. While PUFAs, especially omega-3s, cause muscular dystrophy, vitamin E may help to improve it.
Dr. Shute was the one that pioneered high dose vitamin E, using it to help more than 20,000 of his patients with conditions rangin g from heart disease to infertility (both of which are caused by PUFAs).
Vitamin E increases the conversion of linoleic acid into saturated fat. It also protects the skin from ultraviolet light which increases lipid peroxidation when it reacts with PUFAs. It also protects against many of the damaging effects of excess iron and calcium.
WHY TAKE MITOLIFE PUFA PROTECT
You’re eating outside of the home with friends and family and you don’t want to be that person micro-managing every ingredient that goes into the meal. You’re with a large group of people and some of them are not as health conscious as you. Instead of being anti-social, you still partake but have Mitolife PUFA Protect in a small ziplock bag that you take with you to dinner.
Now there is nothing to fear! You know that this non-GMO sunflower-sourced natural vitamin E extract will protect your cells from the ravages of lipid peroxidation. It contains not only d-alpha tocopherol, the form used in most of the studies, but also mixed tocopherols, including beta, gamma, and delta which make it more of a whole-food extract.
Or you can use it like Matt Blackburn, the founder of Mitolife does, to help decrease stress and mitigate any damage that could be caused while the PUFA gets out of the tissues. Once learning this information, it takes about four years to detoxify the polyunsaturated fats from the tissues.
HOW TO DETOX PUFA:
Displace them with saturated fats, consume vitamin E, consume carbohydrates consistently, consume animal protein consistently and do everything you can to lower stress. The liver needs glycogen to detox PUFAs and the body needs vitamin E because PUFAs create a vitamin E deficiency. We have been consuming them in large amounts our entire lives!
One capsule contains 1000mg of mixed tocopherols, mostly from d-alpha tocopherol and gamma tocopherol, with trace amounts of beta and delta tocopherol.