Show Notes

Past Unstress Health Episode:  Professor Thomas Seyfried – Cancer as a Metabolic Disease: Taking Control

Past Unstress Health Episode:  Dr Dominic D’Agostino – Keto Nutrition

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Your Essential Supplements 

Author of the following books, currently in print:

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  • PEO Solution (with Robert Rowen, MD): 
  
  
  • The 24-Hour Diet: 
  
  
  • The Hidden Story of Cancer (6th edition): 
  
  
  
  

Timestamps

00:00 – Introduction to Prof. Brian Peskin and essential fatty acids

03:47 – Why processed oils are harmful

09:36 – Fish oil myths: What science really says

19:04 – Omega-6 vs. omega-3: Balancing the equation

37:32 – Otto Warburg’s cancer research and oxygenation

47:08 – How to choose unprocessed, organic oils

50:16 – Coronary calcium CT scores and reversing heart disease

54:43 – The role of low-carb diets in chronic disease management

Prof. Brian Peskin on Myths & Facts of Essential Fatty Acids

Dr Ron Ehrlich [00:00:01 ] Hi, Dr  Ron. Here it. I want to invite you to join our Unstress Health community. Now, like this podcast, it’s independent of industry and focuses on taking a holistic approach to human health and to the health of the planet. The two are inseparable. There are so many resources available with membership, including regular live Q&A on specific topics with special guests, including many with our amazing Unstress Health Advisory panel. Now, we’ve done hundreds of podcasts over listening to with some amazing experts on a wide range of topics. Many are world leaders, but with membership we have our Unstress Lab podcast series where we take the best of several guests and carefully curated specific topics for episodes which are jam packed full of valuable insights. So join the Unstress health community. If you’re watching this on our YouTube channel. Click on the link below or just visit Unstress health.com to see what’s on offer and join now. I look forward to connecting with you. Hello and welcome to Unstress. My name is Dr Ron Ehrlich. Now, whenever we hear the story about essential fatty acids, we generally it’s very rarely quite straightforward. Omega three is prone is anti-inflammatory, Omega six is pro-inflammatory. Things like fish oils and good seed oils are bad. And it’s basically that’s the story. But but it’s a lot more nuanced than that. My guest today sheds light on just that, how nuanced the terms essential fatty acids are. My guest is Professor Brian Peskin and Brian is the leading scientists globally recognised as an expert on essential fatty acids and has advanced the work of Otto Warburg in cellular oxygenation. Now this is a fundamental shift. Otto Warburg got a Nobel Prize in the 1930s, but it’s a fundamental shift in how we think of diseases, how they occur in general, diseases in general, but cancers in particular. And we’ve done programs on the metabolic cause of disease. We had Professor Thomas Seyfried on a few years back and we’ve explored disease from a metabolic perspective, from mitochondrial perspective on on many occasions, and that is the work of Otto Warburg, which is interestingly coming back into focus. Now Brian is a graduate of M.I.T. and combines extensive knowledge of engineering, biochemistry and physiology. Now, over the last 20 years, he’s conducted extensive research on the relationships of parent essential oils, a term we discuss in this podcast to cardiovascular disease. And for the last 14 years, Professor Peskin’s work has focussed on cellular immunity to disease and anti-inflammatory pathways, all of which we discuss. He’s authored four books, Radiant Health The 24 Hour Diet, The Hidden Story of Cancer and Parent Essential Oil Solutions. And he’s contributed to numerous journal articles. Look, this gives us a whole new and more nuanced perspective on what essential fatty acids are all about. I hope you enjoy this conversation I had with Professor Brian Peskin. Welcome to the show, Brian. 

Prof Brian Peskin [00:03:47 ] Thanks for having me. 

Dr Ron Ehrlich [00:03:49 ] Brian. We’re going to be talking about fats today. And fats are being bandied around in health care for the last certainly the last 50 years. And if the evidence is anything to go by, it’s been a very confusing story that hasn’t resulted in great health. So I wondered if we could just start with some basics about fats, good and bad. What’s your view of fats? 

Prof Brian Peskin [00:04:12 ] Well, the whole problem is they’re all saying seed oils are toxic. Right. And that statement is partly true. Processed, adulterated oils are toxic. They will kill you. This was known in 1956. What that means is hydrogenated. Interesting. Horrified. If you’re going into a commercial supermarket, you’re getting processed oils. So the only way they’re not processed is organic. So seed oils have the potential to either be absolutely required for great health or poison. Now, the reason they’re required is people don’t know this and the health professionals never say it. I don’t think they know it either. We have 100 trillion cells. Every trial is a by lipid membrane that’s fat, lipid is fat, and oils out of the half lipid portion of the membrane, half is protein. The other half is whipping. So out of the lipid portion, 25 to 33, a quarter to a third are what I call parent essential oils. That’s our LA, parent. Omega six Linoleic acid. And parent Omega three, which is linoleic acid. I don’t care about the terms. All anybody listening needs to know, doc, is body can’t make either. That is why they are called EFAs, essential oils six can’t go to three, three can’t go to six. And in nature, the vast, vast, vast majority of foods has a ton more omega six than omega three. So nature made this for a reason. And I know what you’re thinking, but Brian ther all saying we’re getting overdosed on omega six, you know, 12 to 1, 20 to 1. When you look at the tissues and organs and do a little algebra 12 to 1, is the number in favour of parent Omega six. So we have 12 times more omega six than omega three in the body and then the average organ or tissue. 4 to 1 in favour of parent omega six. Six and a half to one is your muscles, which is 50% of your body weight in favour of parent Omega six in the fat stores, 1 to 1 in favour of parent omega six. And when you do a little algebra, like I said, you get 12 to 1. So anybody saying we’re getting overdosed with omega six wrong, we are getting overdosed with processed omega six because all the fast food restaurants have highly processed omega six. Even the fine food restaurants, all the commercial frozen food, bagged food is processed omega six. And the reason they’re processing these oils is because you can’t have oatmeal or rice or spaghetti pasta smelling like fish. It’s gone bad. The problem is stopping the oxygen transfer stops the rancidity stops the rusting, but it kills us and Otto Warburg’s work with cancer is all about oxygen transfer and the processed oils. Shut it down and we’ll talk about that in a little while. But the health profession is making an enormous mistake. I guess they don’t know what an adjective is. You heard it before processed. Is that killer unprocessed? Organic and organic is two things, Doc means there’s no chemicals or. You know, anything in the growing of the plant and then in the production of the oils, the oil extraction, there’s no chemicals, typically. I’ll commercial food, oil, whether it’s sunflower oil, safflower oil, olive oil. I don’t care what the oil is. We’ll have a ton of chemicals. Catalyst. Heat it up to 400 degrees. Organic has none of that. So you’re getting a poison. And Dr. Speiteller, who was a top German biochemist at the time I actually talked to him, said all the problem is it’s called oxidised cholesterol because cholesterol transports these oils in the system. So everybody will hear the term oxidised cholesterol. It’s coming in ready made from the food we’re eating. Not going bad in the body. This is the other mistake they all make, all these oil, they’re all going back in the body to go back in the body. Th