Why should alternative medicine be integrated in health care?
Several unique events from my professional life made me consider the importance of fats and their roles in our bodies, although they are still in early phases of discovery, they are essentially practical for maintaining health.
Numerous information available to people made me pay special attention to the importance of 3-omega fatty acids, and later broadened my attention to the whole array of fats and their beneficial role in promoting good health and good shape, while also preventing and correcting some illnesses and conditions. What initiated my interest in this study was Joanna Budwig’s work on 3-omega fatty acids.
Here are two examples that convinced me that we need to pay more attention to correcting our body by adding specific plant oils needed in a particular situation to optimize our health:
1. During my ICU rotation, I had the privilege to treat and observe critical patients whose life could result in death within seconds. One of our new tests for our critical patients involved fatty acid profiles. It was noted that these patients had decreased levels of fatty acids within the blood, which were normalized during recovery. Observing that the decreased information, we can only assume that the decrease concentration of vital oils can increase the severity of the health situation, whereas elevated specific oil (fatty acids) concentrations are necessary, so the patient may not be suffering as much from the disease.
2. A generally healthy patient with chronic knee pain consumes fish oil as a supplement without changes to his daily life, and with time, the knee pain disappears.
Why can some fats make a big difference in our health?
There are many causes which contribute to disease development; one of which is bad quality of tissue. Bad quality of tissue can present as sub-clinical chronic diseases, which do not show all possible symptoms, and do not progress to more acute disease that would push patient to go to doctors or ER.
Our proteins, carbohydrates and fats that we consume represent the quality of our tissues. If the Gastrointestinal System is working efficiently, proteins and carbohydrates can be extracted from food to supply nutrients to the body. Fats, however, are a different story. This is mainly because fats found in food are usually chemically modified for longer shelf life and for increasing taste within food, making essential fats less available to the public.
Today, most studies about oils focuse on general benefits and effects on the body of 3-omega fatty acid, whereas in reality, it is a much more complex problem. The ratio of 3-omega fatty acid to 6-omega fatty acid in our diet should be 1:10 or even 1:2 or 1:5; however, in the modern diet, it tends to fall somewhere between 1:10 and 1:50, according to different studies. In nature, oils are a combination of 3-,6-,7-,9- omega fatty acids as well as different components like tocopherols, vitamins, microelements and so on.