Looking at Table 1 (Chapter 1.a) you will notice that oils are extremely rich as a source of energy (900 Kilocalories per 100 grams olive oil, sunflower oil, flax oil, grape seed oil, corn oil, etc). Fats are very rich in energy as well.
Chemically speaking, both can be considered to be “fatty acids”.
There are “essential” oils and fats that contain vitamins (vitamin E, vitamin F, etc…). They are called “essential” because our body is not able to synthesize them.
However, in the modern world we talk a lot about severe health problems linked to a diet rich in fats and oils. Actually, the problem needs to be further explained.
Chemically speaking, fats and oils contain three types of “fatty acids”: Saturated fatty acids (dangerous for health);
monounsaturated fatty acids (not dangerous for health, can contain vitamins); polyunsaturated fatty acids (not dangerous for health, can contain vitamins).
Saturated fats, or “bad” fats, are present in most animal fats, in margarine and in fats used in pastry shops. GM food has been recently suspected to contain them as well (1207).
Saturated fatty acids, or “bad” fats, cause very severe alterations to cell membranes. They replace vitamin F (“good” fatty acids), and cause severe forms of cell wall impermeability for many substances like glucose (that might cause Type 2 Diabetes), apoptotic vitamins (that might cause cancer and tumours in general), and other substances that are vital for cells, such as vitamin C (that might cause heart attack, strokes etc).
On the contrary, unsaturated fats (“good fats”) are made of cis-cis fatty acids, that are typically contained in cold-worked vegetable oils.
Unsaturated fats (vegetable oils) are present in many plant seeds (SEE Table 2), and in some animals, such as some fat fish that live in cold waters (salmons, herrings).
Fatty acids are vital for muscle cells to produce energy for them during physical activity and to relax them (1208).
Furthermore, “good” fatty acids control blood coagulation (1209).
They also influence the release of CCK, a hormone that tells our brain that we ate enough and that we should stop eating (1210).
They contribute to maintaining conduction speed in motor and sensory nerves as well (1211). They can keep our skin healthy (1212).
They reduce high blood pressure (1213).
They reduce lung cancer (Pardini R.S.: Nutritional Intervention with Omega-3 Fatty Acids in a case of Malignant
Fibrous Histiocytoma of the Lungs, Nutrition and Cancer 2005, 52 (2) , pp.: 121-129
It is useful to give a bit more detail about the vitamins contained in these oils. Alpha-Lipoic Acid
Alpha-lipoic acid is an essential fatty acid that contains organic sulphur (as it is organic, that is, linked to biological molecules, it is not toxic). It directly helps making brain, muscle and skeleton energy available during physical activity (1208), controlling diabetes as well (1214).
Alpha-Linolenic Acid
Alpha-linolenic acid is a cis polyunsaturated fatty acid present in cold-worked flax seed oil. It is transformed into EPA and DHA (Omega 3 fats), that are difficult to find in food.
Table 2: percentage of vitamins contained in oils Flax Seeds Pumpkin Seeds Soyabean (NO GM) Sunflower (NO GM) Walnuts (NO GM) Rice (NO GM) Omega-6 Linolenic Acid 15 45 42 65 50 65 Omega-3 Linolenic Acid 54 15 11 5 Monounsaturated fats 22 32 32 24 29 24 Saturated fats 9 8 15 11 16 11 Value Excellent omega 3 Excellent for vitamin E
Good Excellent Good Good if
organic, cold- worked
Safflower
Grape Seed Sweetcorn
(NO GM) Extravirgin Olive Sesame Rapeseed (NO GM) Omega-6 Linolenic Acid 70 72 54 9 45 30 Omega-3 Linolenic Acid 1 Monounsaturated fats 18 16 29 74 45 50 Saturated fats 12 12 17 16 13 10 Vitamin E in mg 34 ? 14 12 1,5 11
Value Good Good Inadvisable
for Multiple Sclerosis
Excellent for vitamin E
Good Good if does not contain erucic acid
Almonds Peanuts (NO GM)
Palm Palmist Coconut
Omega-6 Linolenic Acid 17 29 9 2 4 Omega-3 Linolenic Acid 68 56 44 Monounsaturated fats 15 15 48 18 8 Saturated fats 19 19 80 88
Chapter 1.d: VITAMINS
We eat food because we are hungry and, instinctively, we prefer a certain type of food rather than another one.
The SMELL and TASTE of what we eat are important themselves, but very often we underestimate them because of visual appearance. A beautiful apple will look better than another one for us, but then we will notice that the beautiful, shiny and colourful apple is totally TASTELESS.
Then, what is “TASTE”?
Essentially, “TASTE” is the I.D. of the food we are eating, and it often tells us which and how many “vitamins” are contained in it. If food is warmed up, cooked or left for a long time, it will lose its “vitamins”.
The amount of “vitamins” varies from 15,000 to 30,000. Vitamins are the basis of our health. The human race has always been tormented by diseases in the past. History calls some of them “incurable diseases”; in fact, they were defeated by simple vitamins.
I will name here the GREAT “incurable” diseases: Scurvy (variable death rate, defeated by vitamin C);
Pellagra (death rate 97%, defeated by Niacin or vitamin B3);
Pernicious anemia (death rate 99%, defeated by vitamin B12 and folic acid); Beriberi (death rate 99%, defeated by Thiamine or vitamin B1).
If we consider cancer a chronic-degenerative metabolic disease, cancer itself could be defeated by using great quantities of natural vitamins, among which the most important would be vitamin B17 (SEE Chapter 7).
30,000 lost VITAMINS...
Just as for monkeys, millions of years ago the human race lost the capability of synthesizing many vital substances that could be found in fresh fruit and vegetables in African forests. These
substances are essential for life and are nowadays called “vitamins”: they are dozens of thousands, and most of them are still being studied…
The human species is similar to apes but it is different from a phylogenetic point of view, as the number of chromosomes is different (46 and 48 respectively: this would exclude direct descent). Moreover, for millions of years both populations of hominids lived near a source of fresh water and ate almost exclusively raw vegetables, fresh and dried fruit, wholemeal seeds, fish, and small quantities of meat (1288). If we consider all this, we can theorize that human biochemistry, too, has lost the intracellular mechanisms that were typical of prosimians and their most phylogenetically similar ancestors. Thus, humans ended up losing the ability to synthesize complex anti-oxidant enzyme chains that are typical of DNA repair systems.
From an evolutionary point of view, losing their ability to synthesize key-enzymes for intracellular repair processes was an advantage. Indeed, it allowed saving enzymes for synthesis and for biochemical energy: nature made thousands of anti-oxidant and intracellular repair substances available in food, substances that we now call "vitamins"...
Thus, this explains why prosimians themselves had already lost the ability to synthesize vitamin C several millions of years earlier: they would find vitamin C in their usual food, that is fresh fruit growing on trees in forest. This change took place before they evolved into transition animal species and finally into today’s monkeys. Therefore, it is reasonable to think that this change took place in the species today’s mankind descends from, too.
Note: on a DNA level, man and chimpanzee are twin species, as if their evolutionary division took place about 5 billion years ago, during Eocene; on the contrary, on an anatomical-morphological level they pertain to very different species, as if their division took place about 12-15 billions years ago. So, in evolutionary terms, today’s human DNA should have been quite different from the present-day chimpanzee, following the long process of evolution of about 12-15 billion years, according to the requirements of slow and casual genetic changes that are necessary to determine the deep change in anatomy and morphology that differentiates the human race from chimpanzees. On the contrary, the DNA of humans and chimps is identical. So the ten great genetic changes in human DNA are interesting because they differentiated humans from chimps and allowed the evolutionary leap towards men. The combination of casual events of these ten important genetic changes in human DNA are still being studied. What Mangiarotti (1287) reported in medical literature about this paradox of evolution is then very interesting. SEE Allegated
A simple tomato (Solanum lycopersicum), just picked from a plant in soil which is absolutely devoid of any toxic substances, can contain as many as 10,000 natural different chemical substances (phyto-chemicals), each of which is a vitamin, a co-enzymatic factor, an anti-oxidant, etc ....
This is therefore true also for green leaf vegetables, fruit, vegetables, tubers, etc ...
But, after only a week in a fridge, green leaf vegetables lose about 25% of their ascorbic acid, and after a further week 80%. After only 3 hours in a fridge a fruit salad has practically lost all its nutritive value.
Therefore, a cancer patient absolutely must eat fresh vegetables, fresh fruit, fresh tubers and fresh
green leaf vegetables, that is, all products which are 'in season', and in good condition. Otherwise, as an alternative, frozen vegetables can be used, which are infinitely preferable to those coming from forced cultivation in greenhouses, which produce modest amounts of anti-oxidant active factors.
Choosing fresh products is therefore the basic rule to follow, but it alone is not sufficient for the aims described in this study ...
It is necessary to choose another source of food for cancer patients (providing they are NOT undergoing chemotherapy, but are undergoing immune-therapy as described in this study): these patients must, in fact, be fed with food which is absolutely devoid of any pesticides, herbicides, glues, waxes, laquers, anti-budding liquid, ethylene oxide and others.
Furthermore, many patients and their families do not remember or do not know when the various vegetables are in season.
The use of fertilizers prevents plants from absorbing important minerals, such as Selenium, from the soil. Fruit is picked before it is ripe, and is then put in cold storage.
In this way the most important principle is lost, by which the fruit reaches its maximum vitamin potential as it ripens fully on the branches of the trees. Finally, it must be remembered that the majority of co-enzymatic factors contained in fruit are to be found just under the skin, which in most cases is lost because the fruit is peeled.
Furthermore the widespread use of nitrogen fertilizers, used to increase the production of vegetables, leads to an increase in the nitrogen content in the vegetables. We then have the serious problem of vegetables which have a high nitrogen content, which if they are not preserved in the correct way or if they are not eaten shortly after being picked, will produce Nitrates and Nitrites inside the vegetable, with potential toxic and immune-depressive consequences especially for cancer patients who are undergoing Immune-Therapy, as described in this study.
Finally it must be remembered that environmental pollution has caused an increase in heavy metals in agricultural land in Europe; everywhere there are metals such as Nickel, Lead, Chrome and Cadmium. The presence of these chemical agents mean that plants and fruit absorb much more water compared to those grown in non-polluted areas: this explains the change in flavor, smell and even consistency of the fruit itself, a fact easily noted by anyone. Subsequent chemical analysis in the laboratory shows there is an effective loss of nutritional value in fruit, green leaf vegetables and vegetables before they have even been picked. In Europe these losses are serious, estimated at about 50%-70% for established components such as vitamin B6 in green beans, Vitamin C in spinach or strawberries (a loss that rises to 90% in bananas imported from abroad).
Moreover, in over 200 studies, the relationship between the reduced consumption of fruit and fresh vegetables and cancer has been highlighted (624), and the particular protective role of Vitamin E has been stressed: vice versa, isolated supplementation of single vitamins, particularly if they are synthetic, has sometimes shown paradoxical results, with a relative increase in the incidence of tumors: complete and natural food is really the best source of vitamins and of other active principles for a normal diet, and, especially, for the anti-oxidative diet for cancer patients as will be discussed hereafter.
The author therefore maintains that mankind is actually lacking a large percentage of about 13,000 estimated forms of chemical complexes present in the principle nutrients existing in nature, and to a large extent found together in fresh vegetables, fresh fruit, seeds, and shellfish (mussels, clams and oysters).
Of these, the substances known and considered essential for the human diet in the normal university courses of Medicine and Surgery, Pharmacy, Chemistry and Biology (vitamins, pro-vitamins, enzymatic co-factors, essential oils, essential amino acids and mineral salts), do not exceed the figure of 0.5% of the whole number of phyto-chemical substances indicated above, of about 13,000. It is therefore time to reconsider our “food safety” with regard to "vitamins".
Furthermore if one takes into account the high turnover of the necessary enzymatic processes, one arrives at the conclusion that eating fresh vegetables and/or fresh fruit only twice a day is just not enough, particularly for a cancer patient, because the anti-oxidative defenses of the white blood cells and of other healthy cells cannot remain without vital co-enzymatic factors.
This can be easily proved, for example, by measuring the ratio of 8-hydroxy-deoxyguanosine in each cancer patient undergoing therapy at home.