Transcript of Episode 197: The Truth About Fish Oil Part 2
With Dr. Daniel Pompa, Meredith Dykstra, and Prof. Brian Peskin
Meredith:
Hello, everyone, and welcome to Cellular Healing TV. I’m your host, Meredith Dykstra, and this is episode #197. We have our resident cellular healing specialist, Dr. Dan Pompa, on the line, and today we welcome special guest, Professor Brian Peskin. Boy, do we have a show for you guys today. You are in for a treat. If you listened to episode 188, we interviewed Dr. Jeff Matheson on toxic fish oils and some of the issues with that, and now we’re going to dig in a lot deeper with Professor Peskin, who has done so much research in this area. I have to say, I threw out all my fish oils this morning after reading your book, The PEO Solution, so you guys are really going to learn a lot in this episode. There’s so much to discuss here.
Before we dig in, let me tell you a little bit about Professor Peskin, and then he is going to share all of his research. Professor Brian Peskin is a theoretical research scientist, specializing in lipids-based pharmacognosy, a class of drug derived from plant-based sources, specifically seed oils. A notable benefit with this approach is the minimization and elimination of harmful side effects. He focuses specifically on the modulation of physiologically-targeted essential fatty acids in the cell membrane, termed parent essential oils, and their eicosanoid metabolites. He is a translational science expert with a long-term interest in diabetes and its underlying pathophysiology. In 2002, he began extensive research on the relationship of PEOs and the metabolites to cancer and cardiovascular disease.
Mr. Peskin’s work is focused on pathways that maximize oxygen delivery and blood flow to the human cell and tissue functionality. This knowledge allowed him to design a novel investigational new drug to heal chronic diabetes ulcers and wounds. Peskin holds three patents with key composition of matter utility patent planted in 2014. A former MIT-trained engineer, Mr. Peskin founded the field of Life-Systems Engineering Science in 1995, bringing the cause-effect accountability of engineering into the life sciences. The focus is on supporting and optimizing our natural physiologic processes, not blocking or impeding metabolic pathways. Utilizing an interdisciplinary approach, the results are novel and highly effective for specific chronic diseases and disorders across diverse patient populations.
Welcome, Professor Peskin, to Cellular Healing TV. We are so excited to dig into this topic.
Brian:
Thanks so very much for having me.
Dr. Pompa:
Professor, listen, this show is going to create a lot of controversy, and I love that, because I have been blowing the lid off this for some years, and when I do – and it’s funny, because we had a conversation before coming on the show. You saw me on Back Scenes Revealed, and I talked about how wrong fish oil was and blah, blah, blah, and boy, did I get some hate mail. I got it on the Internet with people, and I sent them all these science, partly some of your stuff, and then of course I didn’t hear back. I said, I knew you before I knew you, meaning that I’ve been into this topic for some years now, and inadvertently I had pulled up much of your work. Tell them. I want our viewers, because I want them to understand, this has been a passion for no other reason for you except to expose the truth, so let’s get that clear right now. You’re not exposing this truth because you have major ties. Yeah, your science has gone into some products, but this is a passion of you because of it being – tell the story, man. I understand where you’re coming from.
Brian:
Sure, happy to. I’m an MIT-trained engineer. The only reason I’m in the field of nutritional medical science is because my wife became diabetic in her 30s, doing everything “right” that the physicians told her, and then the physician’s result made her worse. She went to a big clinic in California and came back with worse blood sugar, so it’s the failure of a lot of the medical profession is the only reason I’m here and was right, and I don’t know what to do, so I did what everybody else would do, went down to the health store. I can get a book, maybe by Atkins, that says protein is great, and fat’s great, and then there’d be an opposite one by Dr. Ornish, saying just the opposite, so it’s really that my answer is, I don’t believe anybody. I’m a scientist. I believe the science, so is there a field that tells us how we work? Yeah, there are two, physiology and biochemistry, so luckily, I live in Houston. We have one of the top 10 medical libraries in America, and it’s right over at MD Anderson Cancer Center. They were kind enough to let me spend about five years in the library, and 330,000 volumes they have in that library. I had my hands on an 1850 Lancet, which is, even today, the world’s premier medical journal, and after years looking at all the science, it was, my goodness. The science says A, and everybody is doing the opposite of A. No wonder we’re all sick.
That’s what got me into this whole thing, because somebody’s got to start publishing heavy science. Even Dr. Atkins, even though he was right in most of what he said, he had no science. It was just studies. Studies aren’t science, and the study should confirm the known biochemistry and physiology, not the opposite to it, like is the case with fish oil in many instances, so that’s what got me into the field, and this is no hobby with me. It’s all I do. I specialize in EFA and their metabolites, which are called eicosanoids. I came up with the term parent EFAs, parent essential oils, because there’s only two. There is parent omega-3 and parent omega-6, meaning we have to get them from food. We can’t make them. We can make all the other ones. EPA, DHA, the big fish oil components, we make, but everybody uses the term improperly, and EFA is not DHA or EPA. EFA stands for essential, meaning –
Dr. Pompa:
Let me stop you right there for our viewers, because right there, believe it or not, we could lose people. Okay, so the parent oils – these are the ones that are truly essential fatty acids.
Brian:
Yes.
Dr. Pompa:
– what you call EPA, essential fatty acids. Okay, they are, according to you, and according to me –
David:
According to everybody in the science.
Dr. Pompa:
Right. Linoleic acid and alpha-linoleic acid. Now, the reason I said according to us, because many listening are going to say, well, DHA is also essential fatty acid.
Brian:
No.
Dr. Pompa:
No, so that’s fish oil. By the way, those listening, when we talk DHA, write down, that’s fish oil, okay? Also, just categorize it. Let me just do one more little categorization. Write this down, folks. Linoleic acid is omega-6. Alpha-linoleic acid, those are the parent fats that we all need, that’s the omega-3. Okay, Professor, take it from there.
Brian:
Absolutely. It’s not essential if your body can make it, and the body makes all the long-chain – they’re called derivatives, and this is in the literature. Even parents are in the literature. Parent essential oil is my term, but parent essential fatty acids are in the literature. I didn’t make this up, but the term has become so misused, everybody thinks EFAs are DHA and EPA from fish oil. That’s absolutely not true. Even the fish don’t make those oils. They get it from eating algae. Most people don’t even know this. We’ve been highly misled, and one of the biggest things, Doc, is the parents stay in parent form 99%. They are the brick and mortar of a hundred trillion cells, and when I saw that in the literature – this is in molecular biology of the cell. This is in the medical textbooks, and that’s where I live. I live in the medical textbooks, and then I look at studies to confirm the science, so 99% of LA and ALA, parent omega-3, parent omega-6, stay in that form in the body.
Dr. Pompa:
Stop right there, because this is important, because the old -inaudible- before we had better ways of determining how much from these parent oils converts to DHA, as an example, we thought it was 15%. We thought it was a higher percent anyway, maybe 5, 15%. We’ve learned – with better equipment, with better technology, we’ve learned that very little, like you’re saying, half a percent, at best 1%, converts, meaning the body, if it needs DHA, will convert it, so all of the studies done on how much DHA we need are based on false numbers. Am I right on that?
Brian:
You’re 100% right, and what the entire medical profession thought was exactly what you just said. All of the parents will get converted to the derivatives, because they’re what’s important. They didn’t understand cell physiology, and it’s 25 to 33% of every cell membrane – the lipid component, which is half of every cell membranes, is 25 to 33% parent omega-6, parent omega-3. There is virtually no EPA/DHA in there. Now, the brain has it. We can talk about that after, but your average cell membrane doesn’t. It is nonexistent. There were superb tests with radioisotope testing by the U.S. Department of Agriculture and the Natural Institutes of Health in 2001, 2009, 2010, positron emission testing, where they tagged it and saw exactly how much DHA the brain uses on a daily basis, and it’s 3.6 milligrams. 3.6. That’s the average.
Dr. Pompa:
I think I read somewhere at best seven and a half percent.
Brian:
That’s average.
Dr. Pompa:
Sorry.
Brian:
I love dogs.
Dr. Pompa:
Sorry. My son’ll help with that. Sorry about that.
Brian:
So the average is 3.6, 3.2, 3.4. It’s in the 3s. When you look at the distribution, a normal distribution at the maximum, it’s 7.2, and this is for a big guy. That’s it, so if you want to say, okay, the brain is the biggest depository. It’s 14% DHA. The eyes are the next, and then it goes very little after that. Double it. That will give you 14 milligrams a day. Now, look and see what the recommendations for fish oil is. It’s 20 to 500 times that, which is called a suprapharmacologic overdose. You’re being poisoned.
Dr. Pompa:
Yeah, no doubt. I mean, it’s ridiculous, and look, let’s – you’re making a strong argument.
Brian:
Yeah, I have all these references.
Dr. Pompa:
It is not only good for you but actually dangerous, so let’s kind of stay there a second, because one of the things that I had read years ago, there’s an important fat, omega-6 fat, in the mitochondrial membrane. That’s where we make cell energy, called cardiolipin. It stores it, and our cells live and die based on that fat. I mean, literally, that’s how important it is, right? I read that, when people are taking these DHA or the omega-3 and become omega-3-dominant, which is very easy, according to you, that it replaces that cardiolipin, and it creates all this dysfunction in the mitochondria. Okay, that’s just one study, but talk more about some of the damaging effects by taking this fish oil.
Brian:
You’re absolutely correct. It gets displaced because the body can’t burn it up, so when there’s a supraphysiologic overdose, it displaces the critical parent omega-6, and for example, it’s 100 to one in the brain of parent omega-6 to parent omega-3. Arachidonic acid, which is a long-chain omega-6 metabolite is 10% of the brain. We’re never told this, so DHA is 14%. AA, the omega-6 side, is 10%. To an engineer science guy like me, that’s called the same order of magnitude. It’s not double. It’s not 100 times. It’s not ten times. It’s virtually the same. It’s 40% difference. It’s less than – not even double. We need to go there and look at the science instead of emotion. That’s the problem today. You’ve hit it right on the head. Because of this displacement, for example, skin cancer is through the roof, and the dermatologists don’t have a clue. Your skin is 100% parent omega-6. There’s no DHA, EPA in there, and I wrote a paper correlating the highest fish oil consuming countries to the highest rates of cancer.
Dr. Pompa:
Yeah, -inaudible-.
Brian:
I always have to slam down on that, because nobody wants – but fish oil goes rancid spontaneously. We can talk about that in a minute, too, but the intima, the inner lining of the artery. Any cardiologist will know this. 100% parent omega-6. If you start taking all this fish oil, guess what? It’s not all parent omega-6 anymore. The fish oil gets forcefully shoved in there, and we are in trouble. It takes 18 weeks to get rid of the supraphysiologic overdose of fish oil. This experiment was done and published, and I give you all of this in PEO Solution, so I hope people will really check that out and look at the science before they make an emotional judgment.
Dr. Pompa:
Right, so I mean, look. We know. I talk about the importance on this show of the cell membrane. It’s everything.
Brian:
Yes.
Dr. Pompa:
It’s everything as far as why people still don’t feel well. We have to fix the membranes, the outer and the inner membranes. Your point is that the destruction, the problem with the membranes, is the fact that most Americans are, in fact, eating denatured omega-6, and we’re going to –
Brian:
Yes, adult omega.
Dr. Pompa:
-inaudible- about that. Okay, so bad omega-6, no doubt, is playing a role. However, we’re taking overdoses of fish oil, omega-3, and that is causing another problem, so we’re getting bad omega-6, we’re taking omega-3, mostly bad, and we’re creating these destabilized cell membranes, which is leading to cancer, mirrors Alzheimer’s. These are studies that I pull up. More cardiovascular disease.
Brian:
Yes.
Dr. Pompa:
More aches and pains. The very things that people are taking fish oil for, studies literally show it’s making worse.
Brian:
Yes. The quote solution is actually the cause of the problem. It’s that bad.
Dr. Pompa:
Talk about the problem – okay, omega –
Brian:
The -inaudible- of the omega-6, like you said, is the number one problem –
Dr. Pompa:
The omega-6 is the key. The omega-6, to your point, is the solution. We have to stabilize the omega-6 in the cell to fix the cell.
Brian:
Eleven to one is the ratio in the body, if you look at all the tissue and the fat stores. Eleven times parent omega-6 to parent omega-3 is the ratio. Muscle is six and a half to one parent omega-6, and that makes 50% of our body. The average in the brain – well, aside from the brain, but the heart, the lungs, four to one parent omega-6 to parent omega-3. When you look at the fat stores, they’re about 22 to one parent omega-6, so nature has given us a store of what we need, and the biggest problem today is the adulteration. Doc, it’s because food processors need long shelf life. You can’t have cookies and cakes and processed food smelling like fish that’s gone bad, so they shut down the oxygen transfer, and guess what? Your mitochondria die, so even if the omega-6 goes into that cardiolipin, which is 100% parent omega-6, by the way. For EFAs, there’s no DHA. There’s no EPA. It’s 100% parent omega-6. It’s nonfunctional, so just imagine you have a hundred trillion cell membranes with a big chunk of nonfunctionality, because all the frying, all the baking, all the cooking has oils that stop the oxygen transfer so they don’t go bad. Even the finest restaurants are using this. Tragedy. They should be using saturated fats, because they can’t go bad, but they’re using the omega-6 oils. They never use the omega-3 oils, because they’re too reactive anyway, so they never use – you don’t cook in flax oil. You don’t fry in fish oil. You just don’t do it. It goes bad instantly, so I –
Dr. Pompa:
There’s a point – let me say one point, though. The fish oils are 20 times – they’re polyunsaturated fats, 20 times more oxidative and fragile than the omega-6, but to your point –
Brian:
At least.
Dr. Pompa:
The key to fixing the membranes is getting the correct omega-6 undenatured, which is not happening. It’s all processed. It’s all bad, so –
Brian:
Actually, it’s up to 42 times –
Dr. Pompa:
Oh, wow.
Brian:
– the oxidation level, the ascorbic iron catalyst. 42. It’s unbelievable. The basal is about 23 times, and just normal is six times. It is horrible how these things oxidize. See, people don’t understand fish oil for the fish is its antifreeze. You can only either have alcohol or long-chain fats. Vodka won’t freeze in the freezer, right? It stays liquid. Neither will the long-chain fats, but fish is at 30, 40 degrees. We’re at 98.6, so you put the fish on us, 98.6, spontaneously oxidized, rancid. That’s called lipofuscin, and anybody with age spots, Doc, has rancid oils, and if they have it on their skin, it’s in their organs. Dr. Rowen, superb integrative medicine, used to be the owner of Second Opinion. He showed me an article looking at different temperatures of fish, from the cold water fish to the warm water, because there are fish that live in 70-degree water, compared to 30-degree. Fourteen times less EPA and DHA than the cold water fish, and what are we doing? We’re taking more in a very hot temperature. We are using all of our antioxidants on this overdose of fish oil. Nothing is left for the normal functioning. That’s why everybody is so sick.
Dr. Pompa:
All right, let’s talk about omega-6, because according to you, this is the solution to the inflamed, dysfunctional membranes.
Brian:
-inaudible-.
Dr. Pompa:
The right omega-6, undenatured, which obviously still can denature very easy, not 40 times like the fish oil, but a lot of the omega-6 are still polyunsaturated, still very fragile. What do we do?
Brian:
It’s not that fragile in the body. It virtually does not denature in the body, at least –
Dr. Pompa:
Out here, it does.
Brian:
The biggest problem is called oxidized cholesterol. Everybody’ll say this. That’s the cause of heart disease. It is well known and published – Dr. -inaudible- talked about this when he was a top biochemist in Germany. It’s esterified, meaty cholesterol. LDLC transports the parent omega oils. Just picture a magnet. Here’s the big cholesterol molecule. Boom. This is how they’re transported in the bloodstream. They don’t go bad when they’re magnetized to the cholesterol. They’re already bad from eating them. That’s the biggest thing we’re not told. It’s virtually impervious to oxidation in the body. Yeah, so nature’s very good. We’re eating a poison in the oxidized omega-6, and just like you said, couple that with the overdose of fish oil, I’m amazed we can live at all. As an engineer, take water. Put it in your gas tank, because you don’t want to pay three bucks a gallon for gasoline. You’ll run a mile, and the engine will seize. Put the wrong stuff in us, we get sick, but we don’t die right away, and if you do a short-term study, you may not see the bad effects. That’s typically what they do with fish oil studies, three months or less and never the long-term effects, because fish oil acts like a long-term steroid.
Dr. Pompa:
Yeah. No, I want to talk – I do want to mention some of those studies, how are they all flawed, but before we do that, we’re close to – people want to know this right now. I know they do. How do we get – if the omega-6 is the answer – thank God they don’t go oxidized in our body like fish oil does. If that’s the answer, how do we make sure we’re getting nonoxidized ones before they –
Brian:
That’s the question. Some omega-3 is the answer, too, because you want a ratio in there. The biggest thing is the omega-6 adulteration. It has to be organic. Cold press isn’t good enough, so it has to be organically grown, because preservatives and chemicals shut down the oxygen transfer, too. You don’t want an oil that lasts forever like a transfat. It has to be organically grown. It has to be organically processed, and that is the answer on the omega-6 side. Those two things, and if you go into a commercial supermarket, you won’t find it. All that’s in the supermarket is processed.
Dr. Pompa:
What about the organic, expeller-pressed safflower oil, sunflower oil, if they’re expeller-pressed?
Brian:
Expeller-pressed, as long as they’re organic, that is okay.
Dr. Pompa:
Then, the expeller-pressed sunflower. I’m just naming omega-6s.
Brian:
Here’s a problem today. Most of the oils have been modified, not GMO. They’ve been naturally hybrid for frying, which means they have a high oleic acid, which is the omega-9, like olive oil, component. We don’t need that, so most people – if you go to a health store, you will get this safflower oil that is 90% omega-9, which is, again, a nonessential – it’ll only have 10% of the parent omega-6, so it’s not easy to find. Very difficult.
Dr. Pompa:
I ran off. I ran off, because I was like, aha. I want to talk – because you’re exactly right on what you’re saying. This is a safflower oil that is very good with heat, but because it’s the expeller-pressed, I’m certain – and then, but here’s the thing, though. The polyunsaturateds are 2 grams, the monosaturateds are 11, because –
Brian:
They’re ten to one. It’s wrong. It doesn’t give you enough of what you need, so even getting it organic isn’t the answer. You typically have to go to supplements and find one where it’s properly done.
Dr. Pompa:
Right, so at least this won’t denature. All right, it’s good to cook with, but I’m not getting the nutrition, and that’s –
Brian:
Not at all. It’s not a negative, so there’s two things. How much of a negative is it, and how much of a positive is it? For example, a transfat’s a negative 20. Olive oil is a 0. It won’t hurt you, but it won’t help you at all. There’s 7% parent omega-6 in olive oil. That’s not enough to do anything, so you need a lot. Typically, the oil supplement, you need 60 to 70% active parent omega-6 and parent omega-3, and that’s hard to find.
Dr. Pompa:
Yeah, there’s one that we talked about on a past show. I’ll let Meredith reference it, but it was its pure form, and that was based on your science, that particular product, from –
Brian:
I believe it is.
Dr. Pompa:
– this concept, and one of the things that I like about it is the nitrogen they even put in each capsule to protect the omega-6 that’s in it, and it’s a two to one ratio, so there’s three. It’s omega-6 to omega-3.
Brian:
We do need the parent omega-3, because remember, the average, it’s 11 to one. Now, we get omega-3 by eating food, too. It’s in meat. I mean, we get this, so you’re taking a supplement, but it’s still in the food. I like organic, but it’s not all bad. A lot of it’s bad. 50% can be bad, but if 50% is bad, we’re still getting 50% good. The key is, you don’t want 50% bad. That’s why you take a supplement. You can live with 20% bad, no problem, and that’s good today, believe it or not, with all the food processing. That’s no problem. The problem is when you start hitting 35% or a third. Otto Warburg comes in, where if there’s 35% oxygen deficiency in the cell over a long period of time, cancer.
Dr. Pompa:
Cancer, baby. Yeah. By the way, it comes from the mitochondrial membrane. Otto Warburg. I know his work very well. Turn of the century, talked about cardiolipin. That’s that omega-6 fat that we said the cell never dies from. That is key for the mitochondria. When that gets disrupted, now the mitochondria starts to make energy in an odd way. We’ll just keep it simple for our listener in a very primitive –
Brian:
Glycolysis, yes.
Dr. Pompa:
Glycolysis in the presence of oxygen.
Brian:
Very inefficient.
Dr. Pompa:
Yeah, very inefficient, right. Anyway, okay, so –
Brian:
With the mitochondria, Doc, a cell can have a hundred mitochondria, so we have a regular cell with one cell membrane that needs more parent omega-6 and omega-3 in the parent form, but you can have a hundred mitochondria in there that’s 100% parent omega-6 in the cardiolipin, so it is really, really important to get the organic parent omega-6, along with the parent omega-3. You also want some GLA. We’ll talk about that, with the impaired delta-6 enzyme that everybody talks about.
Dr. Pompa:
Let’s talk diet. Where can we get these from our diet? You say buying oils in store. You can buy oils very easily that are organic, at least on a negative, but to get the amounts that we need, either a product, but what about some foods? I know Meredith would ask that.
Brian:
They’re in seeds and nuts, so flaxseed is very good for the omega-3 component. There’s some omega-6, but it’s about three and a half to one reverse of what we need, so years ago, they used to just eat flax oil. This was Budwig. Now, with Budwig, in the ‘50s and ‘60s, we didn’t have the adulteration of the omega-6 part, so people always ask me, well, what about her? I said, in her time, she was absolutely correct, but today the fundamental problem is adulteration of the parent omega-6, so the seeds. Sunflower seeds, excellent for parent omega-6. Safflower. Most of the seeds are parent omega-6. Even the nuts, all omega-6. Walnuts are five times the parent omega-6 to the one part omega-3, and everybody’ll say, oh, the reason Seventh Day Adventists eat a lot of walnuts is because of the omega-3, and I keep shaking my head. My goodness, don’t they even look at a composition of -inaudible-. What is in there? It’s not the omega-3. It’s the omega-6 component, but they’re in food, even eating meat.
Grass-fed beef is 21 parent omega-6 to parent omega-3, so we’re getting this, as long as you’re eating unadulterated, unprocessed food in a good amount, but most people aren’t. Most people are going to restaurants, even the fine dining ones. They’re cooking in adulterated oils. They don’t know. They’re not using coconut oil. It’s too much money. They’re not using ghee, clarified butter, organic. It’s too much money. I advise everybody, take a supplement. It may be a buck and a quarter a day, and if you don’t want to spend a buck and a quarter a day on your health, there’s nothing I can do for you.
Dr. Pompa:
I agree 100%. You know, one of the – we have a group of doctors. This is what we’re doing. We’re changing all of those things you said, grass-fed meat, getting them to eat these foods, and then, because they’re already – their membranes are destroying, giving them – we’re supplementing with these ratios of omega-6 to omega-3 with these oils that you’re talking about, so it works. I’m telling you that from a clinical perspective. It works. You know, let me just –
Brian:
This is why I wrote PEO Solution, and I hope people will really –
Dr. Pompa:
Buy the book. Buy the book. There it is, behind you. Meredith can hold it up. Go ahead.
Meredith:
Here it is.
Brian:
That’s it. Yeah. It is –
Dr. Pompa:
Your website right now, before we forget. It’s brianpeskin.com.
Brian:
Yeah, B as in boy, R, I, A, N, P as in parent, E, S, K, I, N.com. There’s lots of science there. It won’t cost you a nickel. You can check out the book, see the accolades, and there’s scientific support on the internet that won’t cost you anything, either, but I write for physicians that are busy, and my charter is giving physicians the medical science they haven’t seen before.
Dr. Pompa:
We appreciate that.
Brian:
Once they read it, they’re amazed, and for your group, this is required reading.
Dr. Pompa:
I agree. I was just going to say that. Every one of my doctors, and I know you’re listening – so this is. It’s required reading, absolutely, and we’re going to get you to my next seminar, because our group – we’re probably the largest doctor group that really understands this, Professor, honestly. Okay, I have two questions that I have to ask. Number one – I know Meredith’s thinking this, so I’m just going to say it. Okay, what about roasted nuts? What does that do to those fragile omegas?
Brian:
It’s very good. It does impact them but not a heck of a lot. Remember, nice margin, so when you’re -inaudible- 15%, no issue compared to the goodness you get. As long as it’s organic to start – it better be organic, and then you’re okay. Excellent question.
Dr. Pompa:
Raw’s better, but –
Brian:
Absolutely.
Dr. Pompa:
– even roasted is still not heating it to the point of really killing it.
Brian:
No.
Dr. Pompa:
Okay, good. All right.
Meredith:
As long as they’re not roasted in canola oil. That’s what I wrote.
Brian:
Yeah, if it’s roasted in good oil, yes.
Dr. Pompa:
Right. All the vegetable oils and canola oils inflame the membrane beyond belief, so that’s –
Brian:
Dry-roasted, obviously, is best.
Dr. Pompa:
All right, so here’s another question I know our viewers, or at least some of our doctors, are thinking. Okay, look. There’s over 15,000 studies showing the benefits of fish oil, so what you’re telling me – I’m stuck on it, they’re thinking –
Brian:
They’re not all showing the benefits. There’s 15,000 -inaudible-.
Dr. Pompa:
How do you go against that? How do we answer to 15,000 studies? I know some of them are bad studies, but couldn’t there at least be a few?
Brian:
I take the first two chapters of my book, how to sufficiently analyze the study with probability and statistics. The first thing you need to know is, there’s a 95% confidence interval. When studies are done, you go, okay, I want to be 95% confident if I say it works, it works. That means there’s a 5% inherent error rate. I do 15,000 studies. Supposedly, that’s the number. It sounds insane to me, but supposedly that’s the number. What’s 5% of 15,000? 750. What that means is, you will see 750 studies saying fish oil works when it doesn’t. That is the price you pay for a 5% error, and that is standard. I like 99% or 99.5%, but almost nobody does it, so there’s a huge – the more studies you do, the higher the chance for error. It’s called a false positive. Most of the studies are not worth the paper they’re printed on. I know what people are thinking, what?
When I went to MIT and did my thesis – we had to do an undergraduate thesis. My thesis advisor said, “Brian, most of what’s published is wrong,” because I was reading a theoretical result on a vibration. Reeds, it’s what I wanted to do it on. Clarinet reed, and I said, this doesn’t make sense to me. It’s wrong. I’m wrong somewhere, because this thing is published. He started laughing. He goes, don’t you understand? 95% of what’s published is wrong. I never forgot that, and in the medical field, it’s even worse. I just looked at something and analyzed a thousand fish oil studies that could only take 14 that met a criteria of double blind placebo control. Out of a thousand, 14 could even be used. Most of them failed. They weren’t positive studies, but only 14 could be used.
Let me say this with fish oil. There’s four pharmaceutical companies, drug companies, that have drug-based fish oil. Pharmaceutical companies do clinical trials. They can only get one indication for pharmaceutical, drug-grade fish oil, which is lowering hypertriglycerides above 500. They’ve failed on any cardiovascular benefit. They’ve failed on any Alzheimer’s benefit, on any macular degeneration benefit, on any cancer benefit. Fail, and this is the end of the story. All you have to ask is, are there pharmaceutical companies with drug indications for fish oil, and the answer is no. I don’t know what else to say, because if it worked, there would be, and there’s four companies. They can’t get it, because it doesn’t work, and the science – if you get PEO Solution, you will see how it can’t possibly work. It’s not in the cell. When I hear things like, oh, fish oil gives you softer skin, how?
Dr. Pompa:
It’s not in the skin.
Brian:
How can it help cardiology if it’s not in the intima, it’s not in the artery at all? How does it do it? I always ask, Doc, show me the metabolic pathway. First, I go, if this was true, could it be true? What is the metabolic pathway? Typically, that ends it right there. They just look at me, and their eyes glaze over. How does it work? We don’t know is not sufficient. Now, I know there’s drugs that have that. The FDA will let you do that. As an engineer, how do I design the bridge so it doesn’t fall down? I don’t know.
Dr. Pompa:
I think when we – I know people would say this. How do you answer the question of the people who get on some fish oils, and I think the one thing that people would say is, well, I thought my joints felt a little better. I had less pain. Now, I know that, when you talk about it, the omega-6 actually has more direct avenues into the pain pathways than omega-3 in a positive way. Explain that, and how could they have gotten a positive result by –
Brian:
I’ll tell you exactly how, because it’s something wild to think about this, because I would teach this when I’d lecture. It’s actually in the skin. If you’re deficient in parent omega-3, unadulterated parent omega-3 – most people aren’t getting enough of that – you will be deficient in the derivatives, because your body can’t make it, so having the fish oil short-term, under three months, you can get a positive effect, and people do. Longer than three months, you are getting the effect of a long-term steroid, and you know as well as any physician how you don’t want a long-term steroid if you can avoid it whatsoever, and that is the problem today. Most of the studies with fish oil are very short-term, and they know what they’re doing, because if you go out a couple of years, you are ruining the brain. You are ruining the skin. You are ruining the cardiovascular system. I’m terrified what’s going to happen in another 10 years, and I feel very sorry for the fish oil proponents, because they actually believe it works.
Dr. Pompa:
Absolutely.
Brian:
They really do, but the problem is, a true scientist is obligated to look at the science and tell people every time it doesn’t work, and they won’t do that, which is sad.
Dr. Pompa:
When I looked at the literature, I came across – and this has been something that I’ve been through for many years. When I had to do a lecture on this to a group of doctors, I knew I had to make recommendations with fish oil. After reviewing all the literature, I said, okay, maybe short-term – because that’s where the studies were, any benefit. Any benefit I could find – I didn’t review as many as you, but I did a lot, and I found the short-term, higher-dose – short-term, and then it went negative, right? I thought -inaudible- okay, maybe there’s an argument for that. After reading your stuff even deeper, I said, okay, I’m even changing my recommendation on that, and you answered my question as far as why you might – there’s a safer way to get the same result. Let’s talk about that, because the omega-6 actually has an amazing anti-inflammatory effect, so –
Brian:
Each one. I’ve even had people with dry eye say, Brian, I’ve been on massive fish oil, and it works, but I’m petrified of the negatives. I read your PEO Solution, and we did some experiments. I said, look, I’ll talk to some supplement companies, and I’m sure it’ll give you some of the oils free. Start taking it, and within three months, superior to the fish oil, so the omega-6/3 combo with GLA does work. PGE1 is the body’s number one anti-inflammatory. You mentioned it. That really needs to be talked about. That is on the omega-6 side, and what everybody alludes to is, oh, we don’t convert much, because this is a delta-6 desaturase, and this is what you mentioned earlier, where you don’t make much of this. It’s a quarter of a percent, a half percent, nothing more than that for all the derivatives, never mind just the PGE1, but that is your body’s number one anti-inflammatory, number one vasodilator, so blood flow to the brain. Alzheimer’s dementia, bye-bye. Blood flow to the organs with the cardiovascular system. It makes your arteries open. It makes your artery flexible so your artery isn’t like a straw and cracking.
That’s what happens on the inside, and it stops adhesion of the platelets. It is critical, and I never here anybody talk about PGE1. It’s 1 for a reason. It is the most important, most powerful natural anti-inflammatory. You have arthritis problems? 80% chance within 90 days, it will be down by half to 75% or eliminated. Twenty times more powerful than any of the omega-3 series side. See, the omega-6 series is infinitely more powerful than the 3, because all of our food is omega-6-based. In animals, even the animals that live on grass, the cows, what is the ratio of grass-fed beef? It’s two to one.
Dr. Pompa:
-inaudible- two to one -inaudible-.
Brian:
6 to 3, even though the 3 is hugely predominant in grass, it burns it up and doesn’t allow it. Now, we can’t burn all of it up the way a cow can, but even nature knows very little omega-3-based foods, and even if the animals eating that, outside of humans, which we shouldn’t be, because it’s in virtually nothing – we don’t live on grass. The cow burns it up. Omega-6 is critical for the omega-6 pathway. PGE1, I talk about it extensively in the book. It will also dissolve a blood clot in the artery.
Dr. Pompa:
The undenatured omega-6 is the key to fixing the epidemic of inflamed cells, cellular dysfunction, and I 100% agree.
Brian:
The inflamed cell you just mentioned is now known as the cause of cancer.
Dr. Pompa:
Absolutely.
Brian:
Weinberg reversed it. He’s an MIT guy. He came up with the oncogene. He reversed it and said there’s not enough genetic mutations for cancer to be caused from that. You need at least six. There’s only two or three. He reversed it. Now, it is known, and all of the inflammation – remember, I told you before? The inflammation comes from the adulterated omega-6 we’re eating. It’s already a poison, too, ready-made. That’s why we have an inflammatory diet, and that’s why, six or eight years out of eating processed food, everybody gets cancer, and here’s the statistics. 70% of men get cancer. Prostate’s through the roof. The average man will get cancer, 70%. 53% of women. The average person, you will have cancer, because how could you not? You’re eating this stuff, and there’s no reason for it. In the 1920s, 5%. Brian, they didn’t track it back then. They sure as heck did. It was known in every medical journal in 1900 what cancer was, so that’s wrong. It did not exist. Pre-1940, there were zero type 2 diabetics, and I was one of the first to say diabetes is an unknowingly created disease. Now, when you get your cell membrane fixed, guess what? Insulin works better.
Dr. Pompa:
Boom, and that’s it. The receptors are on the membrane, so folks, whether we’re talking hormone conditions, thyroid, diabetes, if you don’t fix the membrane, you won’t fix the receptor, and you’re not going to fix the problem, so this topic goes into all these things, the epidemic of diabetes, hormone conditions, that’s what we’re talking about here. What about brain conditions? What about dementia and Alzheimer’s, because this is an exploding epidemic –
Brian:
Oh, yes.
Dr. Pompa:
We have to take fish oil to fix this. Correct them, Doc.
Brian:
Fish oil fails every time they do it. You can read them yourself. Just pull up on the internet. Is there any fish oil trial reversing it?
Dr. Pompa:
No.
Brian:
The answer’s no. There’s no drug to reverse it, either, and again, we have four fish oil drug companies. It took me a long time looking at this. I knew it had to be cardiovascular, and then, after more research, there’s at least a hundred million capillaries in the brain. What do capillaries do? That is where the nutrient transfer, the oxygen transfer is taking place. What are they made of? 100% parent omega-6. There is no DHA, no EPA, no parent omega-3 in any capillary, so you have a hundred million that are deficient, defective, with no nutrient transfer and no oxygen transfer.
Dr. Pompa:
Right. By the way –
Brian:
-inaudible- for dementia.
Dr. Pompa:
It’s one of the reasons, when we put these patients and clients into ketosis, they go, oh, my gosh, my brain’s working better, because we bypass the oxygen, the glucose that’s not getting in there. Sorry, we had someone come in. My dog’s going to bark, but yeah, it’s so true.
Brian:
They’re all looking in the wrong place. It’s beta amyloid. Why do you think the protein is spilling out? I didn’t say this before, but half of the cell membrane is protein, half of it’s lipid. What’s happening is, when you have the defective cell membrane, it’s opening up. What flows out? The protein. So you have the protein, the beta amyloid, spilling out, and do you actually think just scraping it off is going to solve anything? All that they look at is, we need to get rid of this beta amyloid, and it keeps failing. They just spent another 800 million, I think this year, on another Alzheimer’s dementia failure. It’s all in the capillaries and the cell membrane structure.
Dr. Pompa:
Oh, man. I’ve got goosebumps. I’m coming out of my skin, because it’s something I’ve been talking about for years.
Brian:
We’ve had people – Dr. Jeff Matheson, who you mentioned before, has had people take the memory test and gotten better, which is unprecedented. Typically, with dementia, they try and minimize the worsening. They were less worse today. That’s great. I don’t want less worsening. I want reversal. I don’t have any interest in making you less than tomorrow and less sick. I want to reverse to get healthy. -inaudible- had that, and he was shocked, because no drug can do that.
Dr. Pompa:
Look, I wouldn’t have gotten my life back if I didn’t fix the membranes and the efforts in the fats, and it wasn’t fish oil. That was not part of any of my protocols, never.
Brian:
You’re not part fish.
Dr. Pompa:
Yeah. Yeah, that’s true. Meredith, I know you’re – Meredith’s trying to ask some questions, because she is probably thinking of many questions our viewers and listeners have.
Meredith:
Oh, my gosh, I have so many questions, which I know we don’t have a ton of time, but just to kind of review and get started, too – so we’re taking out the fish oils, removing all of the unadulterated, toxic fats, and cleaning up our diet, putting those healthy fats in –
Brian:
As much as you can clean up the diet.
Meredith:
Right, as much as possible.
Brian:
Nobody can do it all, but make a dent, and that’s enough, so instead of two fast food burgers, you have one, or instead of one, you have a half.
Dr. Pompa:
Have zero, and -inaudible- zero.
Brian:
Zero is ideal, but most people won’t do it. See, I’m an engineer. I’m a practical guy. You don’t have to be a monk. You don’t have to be like Dr. Rowen, who’s 100% raw foods vegan. He’ll even tell you, do 80%, I’m over the moon. They don’t have to be that strict, as long as you get the good stuff. Good point, Meredith.
Meredith:
Right, so yeah, so doing our best. I’m just curious, specifically, too, because I eat a lot of canned sardines and wild salmon and oysters, and are those good to eat?
Brian:
Canned sardines are pretty good. If you’re going to eat any fish at all, a sardine is probably your best one. I hope you get them from a good place in Portugal or something. You don’t need a lot of them. You need very few, but if you want to eat a can a week of those, not bad, and there is, in the fish itself, parent omega-6 and parent omega-3, so if you cook a fish, most of that fish oil is gone. Remember, fish oil is a highly processed –
Dr. Pompa:
You’re not at the -inaudible-.
Brian:
Regardless of what they say, we’re not ingesting all the fish oil.
Dr. Pompa:
You’re not getting the overdose, because you’re cooking the fish.
Brian:
No. You can eat fish. That’s not the issue. I’m not anti-fish. Of course, I don’t want farm fish. I’d much rather eat wild fish, but you don’t need to be anti-fish, but it’s not the be all, the end all. The Japanese eat a pile of fish. They’re not as healthy as you would think.
Dr. Pompa:
No. Yeah. No doubt.
Meredith:
How about eating algae, too? We have some amazing algae products that we use where you’re literally just kind of eating the raw algae. How would that come into play?
Brian:
It’s hard to get enough of it, just because of the density. You need a fair amount of this. You need about 3 grams a day of the oils, which is still very little. The algae may have the parent omega-6 and parent omega-3. I’m not sure what the ratios are. Probably going to still have a lot of the DHA/EPA in it, probably, because it’s marine-based, so anything that’s marine-based is going to be predominantly DHA/EPA, because it can’t freeze, and that’s not what a human being needs. Now, it is in the brain, but it stays in the brain an average of two and a half years. It doesn’t go bad. That’s where the antioxidants stay. That’s where you get the 3.6 milligrams. It has a half-life of two and a half years. This is all in my book. It’s incredible, and if you don’t know that, you go, of course you need tons of DHA and EPA every day to support the brain. The brain’s pretty heavy. No, you don’t. It lasts, unless you’re overdosing it on fish oil, in which case you’re using all your natural antioxidants, and you have a severe problem. I got off the play a little, Meredith. Let me answer the next one. It’s just hard to get the amount you need.
Meredith:
Right. It’s amazing how the body adapts, though, and I was kind of curious, too, if you could explain a little bit more. I was looking through your book, and it stood out to me. As a woman, the issue with PEOs and deficiency and cellulite. If you can talk about that a little bit.
Brian:
Yeah, I discovered this actually with my wife. She was getting the age where that was in the mirror. It is strictly a cell membrane issue. Nothing special. Guys can have it, too. You put these oils back in. Within 90 days, it will be down by about half. You give it a year, it will be like a young girl again, because now it’s getting younger and younger. I was in South Beach a few years ago with Dr. Cavallino from Italy. He’s a judge in the most beautiful women in the world in Italy contest, and he couldn’t believe what America’s come to. Even the rest of the world, because they follow America’s diets. 20-year-old, 25-year-old women, massive cellulite problem, but if you solve the cell membrane issue, it’s gone. It is so easy. All you got to do is take it. It’s so easy to fix this, but you don’t need a lot of the lasers. You don’t need a lot of the other stuff. That’s not long-lasting. I deal in physiology, so this fixes it at the tissue level.
Excellent question, and your skin, Meredith, becomes like butter. My wife, of course, takes the oils. Every woman looks at her. How is your skin like this? How is your skin – and the fingernails become like glass. You can’t break them. Most women have very weak fingernails. You take this. A surgeon I just talked to said, Brian, I used my thumbnail in surgery. Not sure why, but he’s a top surgeon. He goes, after taking these oils for about three or four months, my thumbnail is so strong, it makes my surgery better, and he goes, my attention span is up. He’s a top surgeon to begin with. I think I’m operating 10 to 15% better. Can you imagine this? A world-class surgeon going up 10 to 15% because of the oils. Better eye-hand coordination and focus. This is your brain with the Alzheimer’s dementia thing you were talking about. The concentration goes through the roof, so your kids, phenomenal improvement. What an advantage your child will have, whether they’re in high school, elementary school, kindergarten, college, than someone not taking these oils, but yeah, back to the cellulite. Look, I like beautiful women as much as the next guy, and you can be gorgeous with excellent skin into your 70s. You really can be.
Meredith:
Hmm, wow, well, I think you sold a lot of people and a lot of viewers on that right there, and just kind of curious, too, if you can explain – so we can really key in on our diet, but if we do feel like we need a supplement, if there’s maybe some areas in our diet that are lacking, and we don’t feel confident that we can fully just kind of balance all of our deficiencies with just diet alone, what would your requirements be for a supplement for PEO?
Brian:
For a supplement, you absolutely have to have more parent omega-6 than parent omega-3, anywhere about one to one. Two to one, two and a half to one. It has to be above. It has to be organically grown, no pesticides, no chemicals. It has to be organically processed. You need to check the oxidation levels, especially p-Anisidine. That is a secondary aldehyde that nobody checks. If you check fish oil, it will be 19. Toxic is 20, so fish oil in the capsule – this doesn’t get published – is on the edge of horrific damage. Secondary aldehydes ruin your DNA, ruin everything, so parent omega-6, parent omega-3, p-Anisidine is 4. They don’t even have close to any issue. You need to have GLA in there to bypass the delta-6 desaturase enzyme, because all we hear about is, oh, the impairment is slow, everybody’s impaired, there’s no conversion, and this makes the DHA, EPA, GLA, everything goes through it.
If you give the GLA – and evening primrose is great for that GLA portion – bypass it, so you with your – diabetics, alcoholics, anybody that has any kind of impairment, and these diseases will have an impairment. It’s not what they tell you, where it’s 80% or 50%, but even a 20% impairment, the PGE1 is enormous. We need all the PGE1 we can get, so more parent omega-6 than omega-3, has to be organic, has to contain GLA. Evening primrose is the ideal place. It has to have a nitrogen bubble in it so you don’t have the oxygen in there. I like a hard capsule, because they’re closer to glass, so I like a hard gelatin capsule, and I advise any of the companies I consult for to use that, to not use a soft gel-cap in this particular product. It could be used elsewhere but not in these oils, because they are reactive. Those sort of things, but those are the top five.
Dr. Pompa:
I know companies pay you to consult, and I know, Meredith, give them the show that we did, because that’s one of the companies that is based on his science, so we did a show, so give that episode number. That’ll help.
Meredith:
Yep, so it was with Dr. Jeff Matheson, and it’s episode #188. It’s called, Is Fish Oil Toxic?, and you can learn more about a product that kind of falls underneath these requirements that Professor Peskin has for a product, so it’s 188. What about dosing? I’m curious about that.
Brian:
Excellent question. This is all I do. Over 20 years, for prophylactic use, meaning you have no disorder or disease, one 725 milligram capsule for every 40 pounds, a teaspoon or a half a teaspoon for 160-pound person is perfect. It’s that powerful. If you use my recommended formulation criteria, that is all you need, a half-teaspoon for a 160-pound person. Now, it’s proportional to body weight, because remember, this gets incorporated to every one of your hundred trillion cells, and it makes the long-chains, too. If you have any kind of ailment, arthritis, diabetes, heart disease, you could take up to triple short-term. Triple can be three, four months. Double, you can live on day and night. I typically run on double the normal amount, because I’m working – I could be up at 4:30 in the morning and go to bed at midnight. If you’re under mental duress, physical duress, an athlete, and you take two 725 milligram capsules before you work out. You won’t have the lactic acid burn if you’re a bodybuilder, if you’re a pro sports athlete person. It’s incredible. You don’t need a lot, but about 3 grams of this formulation for a 160-pound person. It’s incredible how little you need, how powerful it is.
Dr. Pompa:
Listen, we’re out of time. We could keep going, but Professor, thank you.
Brian:
Check out my website, and there’s a lot of info on there.
Dr. Pompa:
Get to his website. It’s your name, brianpeskin.com, and get the book. It’s required reading for my docs, no doubt. Listen, we’re going to blow it up with this. No doubt, we’re going to do an article with this. We’re going to get this out there. Why, because people need this message. Doc, thanks for putting it out there, no doubt.
Brian:
Thank you so much.
Dr. Pompa:
Our group, we’re going to get you to the seminar. Meredith?
Meredith:
Yep. All right, thank you, Dr. Pompa. Thank you so much, Professor Peskin, for what you’re doing, too, for getting this information out. It’s so, so important. So much of this just blew my mind. This book is absolutely incredible. Brianpeskin.com or peo-solution.com as well. You can learn more and get some of the chapters for free as well, so thank you so much. Thanks, everybody, for watching, and I will see you next time. Bye-bye.
Brian:
The pleasure was mine. Thank you.
