Fish oil may not be all it's cracked up to be. As a matter of fact, fish based omegas are may not even be something our bodies are evolutionarily adapted to, and it's probably time to "change your oil" to a plant based alternative.
Get the skinny on Omega 3, 6 and 9, and how you can improve your health, reduce pain, and get rid of inflammation through correct omega supplementation.
Pure Life Science's Medical Director, and Co-Founder, Dr. Jeff Matheson obtained an HBSc (Biochem) degree from the University of Western Ontario, followed by his MDCM Degree (Doctor of Medicine, Masterr of Surgery) from McGill University in 1991.
He was a full-time Emergency Room physician for 15 years, Medical Director of Med-Emerg Inc. from 1998 to 2013, and Founder of CPM Medical Clinics (Pain Management) which became the largest Canadian provider of pain management in 2005 to present, setting standards to which all clinics must be certified by the College of Physicians and Surgeons Ontario.
See all episode artwork, links and notes at:
https://blog.dirobi.com
This show is for informational purposes only.
None of the information in this podcast should be construed as dispensing medical advice.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
Find episode links, notes and artwork at:
https://blog.dirobi.com
This show is for informational purposes only.
None of the information in this podcast should be construed as dispensing medical advice.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
Fish oil may not be all it's cracked up to be. As a matter of fact, fish based omegas are may not even be something our bodies are evolutionarily adapted to, and it's probably time to "change your oil" to a plant based alternative.
Get the skinny on Omega 3, 6 and 9, and how you can improve your health, reduce pain, and get rid of inflammation through correct omega supplementation.
Pure Life Science's Medical Director, and Co-Founder, Dr. Jeff Matheson obtained an HBSc (Biochem) degree from the University of Western Ontario, followed by his MDCM Degree (Doctor of Medicine, Masterr of Surgery) from McGill University in 1991.
He was a full-time Emergency Room physician for 15 years, Medical Director of Med-Emerg Inc. from 1998 to 2013, and Founder of CPM Medical Clinics (Pain Management) which became the largest Canadian provider of pain management in 2005 to present, setting standards to which all clinics must be certified by the College of Physicians and Surgeons Ontario.
See all episode artwork, links and notes at:
https://blog.dirobi.com
This show is for informational purposes only.
None of the information in this podcast should be construed as dispensing medical advice.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
Find episode links, notes and artwork at:
https://blog.dirobi.com
This show is for informational purposes only.
None of the information in this podcast should be construed as dispensing medical advice.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
[inaudible]
Speaker 2:welcome to the show. I got a freebie for you today. Before we jump into the episode, we've created a mini course called nutrition and fitness for busy professionals. Chances are that's you. And one of the challenges we all have in our health and fitness journey right now is life is super busy and complicated, and oftentimes we want to work out, we want to eat right, but it just takes time. It takes time to learn how to do that. It takes time to hit the gym. It takes time to do everything. In this mini course, really, we'll tackle three of the biggest areas that keep busy professionals from reaching their fitness goals. And it includes the three steps of fix, a broken diet, how to stay in shape when you're busy, including a really sweet minimalist workout. And finally, the all important power of sleep and important tips on how to get more sleep. We all know that that's kind of the, um, overlooked secret of health. A lot of people ignore to their peril. So go to[inaudible] dot com it's advertised right there on the homepage and get the mini course. I think you'll really like it. It won't take very long to read and yet it is packed with really great actionable information and now on with the show. Hello everybody. Welcome to the dire OB health show. Today we have another repeat offender on the show. Dr Jeff Matheson was on episode 100 talking about non-pharmacological pain management. That's an excellent episode by the way. If you deal with chronic pain or you know someone who deals with chronic pain and there's a lot of people that do that's well worth listening to. Dr Matheson is a real expert in pain and pain management, especially natural pain management. He's the medical director of pure life science and he got his degree in biochem from university of Western Ontario, followed by his doctor of medicine, master of surgery from McGill. He is, he was a full time emergency room physician for 15 years. Medical director of med emerge inc from 90 98 to 2013 and founder of CPM medical clinics, which is his pain management clinic and it became the largest Canadian provider of pain management in 2005 to the present setting standards. To which all clinics must be certified by the college of physicians and surgeons, Ontario. So he's trained many physicians in pain management. He's an expert in it and he's going to tell us today that it's time for you to change your oil. Dr Matthison, thanks for coming on the show. Yeah, episode 100 was really interesting. We've got a lot of good feedback about that episode and I myself have made changes in my supplement regimen. As I mentioned on that show. I did change my oil then. And let's just start with that basic premise. I realized this is a big question, but we'll start with just a, your, your elevator pitch, uh, answer. One of your big you're trying to convince people of is to change the oil from fish oil to plant based on oil. Talk to us about that.
Speaker 3:Uh, so there are only two essential fatty acids or plant-based oils and, or sorry, two essential fats from oils and they're plant-based. They're not from animal sources, they're not from a fish sources. And it all has to do with the creating a healthier cell membrane, which is where all life starts from. So without healthy cell membranes, you can't help healthy cells. And so our goal here at pure life sciences is to, uh, to make everybody cells healthier, making the person health here.
Speaker 2:Okay. And speaking of the cells, your contention here is at 50% of cell membrane is fat, at least 25% to 33% is LA and ALA and very little EPA DHA. Now explain that to us and why that's important for those of us interested in supplementing correctly.
Speaker 3:Certainly. So, uh, one of the, one of the issues that, uh, Boggs a lot of, uh, practitioners down is they're so concentrated on pathways. They forget about structure. And, uh, every cell in our body is wrapped by a membrane. And within that cell there's lots of organelles that also have membranes. And it turns out that membrane is 50% fat or lipid. And by far, the majority of that fat is, uh, the plant-based 18 carbon omegas, uh, that being linolenic acid, which is the, uh, uh, Omega six and alpha little Anacostia, which is the Omega three. There's actually very little DHA and EPA in the cell membrane. Uh, and uh, and it's important to have the healthy LA and LA and deer for memories for proper function, uh, because cells membranes are not only structural, they actually have a very important function in the, in, in the function of the overall health of the cell itself. So, uh, our contention is that if you do not have a healthy cell membrane, you cannot be healthy. And, and that's, and, and that's been known since, since the early 20th century. And why we've gone so far away from that today is, uh, is mostly a function of, of marketing and not really a function of a, of properly done science.
Speaker 2:And speaking of which one of the myths you're trying to debunk is around Omega six. I think a lot of people out there understand that Omega six is something we get too much of. We have to be careful of it, but I mean, you mentioned this on our last episode. Uh, there, there's some myth-busting that needs to be done around that isn't there?
Speaker 3:There certainly is. Um, uh, a mega six, uh, has been touted as inflammatory and a mega three has been touted as antiinflammatory. Well, the world's not black and white. I like that. Uh, in fact, if you look at the Omega six pathways, which is the, uh, the fatty acid cascade, everybody refers to, uh, Omega six actually goes down a path. It makes almost equal amounts of both, uh, inflammatory and antiinflammatory. Um, uh, prostacyclins and two could try, and I don't want to get too much into the biochemistry, but it's a very balanced, uh, um, uh, breakdown or, or a synthesis of all these different chemicals from the Omega six, which makes sense because you can't have all one way or all the other way it does that nature doesn't work like that. If you had completely antiinflammatory factors in your body, if you cut your finger, you would bleed to death. You need some inflammatory factors to help, help start healing. Um, and to try and label the big of six is completely, uh, inflammatory is, is, is, is false. Uh, in fact, Omega six actually, uh, is the pathway essential for making prostacyclins, uh,[inaudible], which is, uh, PGU one, which is one of the most potent antiinflammatories the, the body makes and there so right there, the, the, the argument breaks down. Um, and so it's, it's, it's extremely important to have healthy Omega sixes in your, in your, uh, uh, in your diet. And unfortunately, uh, one of the big problems of course is we have very unhealthy Omega six are processed, processed Omega six is our dye, which is leading to huge amounts of, of disease that we see today.
Speaker 2:Yeah. So, so where we want to be careful here when I, when I use the word myth-busting as the fact is, there is a bunch of unhealthy Omega six people are getting, but that gets conflated with the healthy Omega six that they, they ought to be getting. Do I understand that correctly?
Speaker 3:That's correct. If you actually saw the way that, uh, most vegetable oils are processed and, and you know, canola oil, corn oil, soil, and any generic vegetable oil and margarine, I mean, it literally would make you sick. Uh, what they do to these these oils is they heat them up multiple times, which actually turns them ransom. They smell like rotten fish and they deodorize them and de colorize them and then they put them on the hell on the shelf as a healthy, uh, a half the oil. And then people say, Oh my God, that's got lots of the mega six. So it's obviously causing problems. It's, no, it's not because of the lots of Omega six. It's because it's got lots of damaged Omega six in it. And when you put damaged oils in your bodies, you put damaged oils, do you remember brains? And then you get a membrane issues, um, uh, leading to all sorts of, uh, conditions that we see today, like arthritis and cancer and heart disease. I mean, the, the range of diseases is immense when you have unhealthy fats in your cell membranes. Cause because of your cell members don't, don't function properly, the entire cell doesn't function properly and you're, you're gonna run into trouble.
Speaker 2:You mentioned that about the oils on our last episode. And so I went to YouTube and I, I found a video that shows you how a vegetable oil is made and it's not, uh, actually designed to turn you off. It's actually just kind of a documentary style video kind of, Hey, here's how we make the yada yada. And then as you watch it, you get horrified. It's really quite startling.
Speaker 3:It really is. And, and you know, really, you realize how can that possibly be healthy for you? And it turns out it can't. It's not healthy at all. And, uh, and, and we see all the time, in fact, there is an interesting statistic, uh, brought up at a recent, uh, uh, lecture that this quite stark in, uh, in, in comparison. So it turns out that smokers on average, uh, will get cancer about 16% of the time, but people consuming adulterated processed vegetables will, will get cancer, but 83%. So it's, it's way more dangerous than smoking is consuming these oils. That's how, that's how important it is.
Speaker 2:That's crazy. Now they must know 83% of them getting cancer. This must be people who are what eating, you know, fried foods every day or what, what is this category of, of a person?
Speaker 3:Yeah. So someone who is, yeah, you think mostly a fast food diet, a um, uh, you know, a lot of fried foods, uh, things like that, which of course, uh, the United States and Canada in itself is rampant with at the time. I mean, the, the average amount of home cooked meals that, uh, uh, people get in the United States is just horribly low. Uh, you know, you have two people working, uh, in most families to support it and, and, and, and how many of them are texting their wife or husband that the way home? Please pick up something from, you know, uh, one of your local fast food restaurants because the kids are starving and it's always 6:00 PM, you know, and, and how many people when they count up in an average month, how often are they doing something like that? And in fact, I read a study where they surveyed some families in the Southern U S um, and on average they ate a home cooked meal three times a month.
Speaker 2:Wow.
Speaker 3:Incredible. That's incredibly stark. And of course, and now we have a situation where cancer's now outstripping all other diseases in, in, uh, uh, in, in killing people. I mean, death rates from cancer now exceed heart disease.
Speaker 2:Wow. And so the people who are getting a rate of 83%, these are people who are mostly eating unhealthy foods and rarely eating home cooked meals. And that's a, that's what that leads to is high rates of cancer.
Speaker 3:Correct? Correct. I mean that, uh, I mean, I think the latest stats that I've read that at least 60% of all of us will get cancer at some point in their lifetime. And it's, it's only going up. Uh, and if we look at, uh, uh, an animal with a shorter, higher half-life, or sorry, uh, an animal, the shorter life, so you'll see these effects faster. Look at the average dog population. Cancer rates are exceeding 80% in dogs now and then, and it's rare to see a dog under the earth are over the age of 14 or 15. Um, when of course, when I was a kid dog's routine lived to 21, two, it was, uh, I mean the two dogs that I had when I was a kid, they both lived over the age of 20, and that's not seen anymore. And so they're, and they're eating the same process foods that we're eating, they just didn't pellet form. But if you look at the ingredient list, processed oils are in there almost every dog food.
Speaker 2:Wow. So those of you who care about your canines, OD ought to be checking the ingredients of the food.
Speaker 3:This is why everybody's, you know, uh, spending money on raw food diets for their dog and things like that. I mean, it's amazing. People will spend more on the dogs, uh, food than they will on their own food.
Speaker 2:Interesting. Um, now before we jump, and this has been very sciencey so far, we've used a lot of, uh, scientific language and you've described, uh, cell membranes and, and, uh, how to keep them healthy, et cetera. But I want to just put this on hold for a minute. Cause in our last episode, you's told some stories that were really compelling. Uh, you told us about a lady who, who was sent to you by her physician for you to manage her pain while she waited for a liver transplant. And by the time you are done with her, she no longer needed the transplant. I thought that was just an incredible story. Since we've, we've talked, have you got any other great stories to share with us?
Speaker 3:Well, it's a, it's a, um, it's, this is only happened in the last about eight weeks. This is a pretty press special, uh, story, uh, through, um, uh, through, uh, an acquaintance. We got connected with, uh, uh, children who have what is called epidermolysis bullosa. It's a, it's, uh, a genetic collagen deficiency, so they're called the butterfly children. So their skin is, um, as delicate as a butterfly. So when you touch them, the skin actually breaks down blisters and they have open wounds around, uh, over 80% of the body's Mo most of the time. And it's a very, uh, um, uh, uh, painful, miserable existence. It's like having a burn your entire life. And these kids end up with multiple amputations and most of them don't live beyond the age of their mid twenties. And, uh, we got introduced to them. It was very special. Uh, uh, a woman who is, uh, in her early twenties and, um, is a fairly gifted artist. In fact, uh, in spite of the fact she only has, uh, her left hand left to use, uh, because of amputations, uh, but we've been able to get her on the product. Um, and she sent us photographs and it's an amazing, the, the, she has this massive, it looks like a massive burn on her back, which she has at all times. And it's, and within one week it's shrunk by 30%. And that I find that incredible and she feels more energy. And when we first met her, she was actually bluish discoloration cause she was cyanotic and she'd gone back to the attorney pink colored skin. Again, these, that's an powerful story. And so we're actually embarking on a major effort to, uh, get more of these, uh, children and young adults on the product. And, uh, we're, uh, now have six of them. Uh, I believe across Canada and it's one of the, uh, it's, it's the only new thing that, um, that, uh, any of these, uh, these, uh, people have seen in years when it comes to, comes to the skincare and healing. And this is incredibly, uh, uplifting to be able to participate in something that could be this big for this population.
Speaker 2:I've never even heard of that before. The butterfly children. What an awful affliction.
Speaker 3:Yes. I mean if you, if anyone looks it up, uh, there's about 300 in Canada, I think[inaudible] about 3000 in the U S and about 200,000 worldwide that are afflicted with this disease. It's, it's it, but when you see it, it's, it's, um, it's quite something, uh, to, to behold and to be able to do anything for these people, um, is, uh, um, I mean, I'm in a very privileged position to be able to even say that I've done that. We've helped, uh, uh, people with this disease. It's, I mean, it's, people should Google it. Um, there's something called the Deborah foundation, which, um, which is all about these kids and it's quite as incredible.
Speaker 2:That is unbelievable. And, uh, say the name of the disease one more time.
Speaker 3:Okay. It's epidermolysis bullosa. So, or the, or if you just Google butterfly children, you'll, it'll get take. You're right there.
Speaker 2:Unbelievable. And that must be incredibly satisfying to know that you've found some relief for them.
Speaker 3:Oh, it's a, a, the, well, the entire, the entire company is, is just overwhelmed, uh, because of, uh, you know, the early results are, are so dramatic.
Speaker 2:Oh, that's incredible. Well, that is a great story. Let's jump back into the science of that and why that's happening. Because of course, this is something you use as a physician for pain management, but you're also contending that everyone ought to be getting plant-based omegas into their diet. And another point to that is you contend that DHA and EPA, which are the main ingredients in a fish oil supplement, have a steroid like effect that damages the immune response over time. Can you explain that to us?
Speaker 3:Yeah. So, um, like a lot of[inaudible] people who use fish oil and higher doses, um, can, uh, uh, uh, feel better at least temporarily. And anyone who's had a cortisone or prednisone or any sort of, uh, uh, steroid, uh, antiinflammatory such as that, uh, can attest to that. Yeah. Their, their inflammatory level does drop at least temporarily, but it's not something that you can stay on for a long period of time because there are effects down the road that you don't want, including osteoporosis. And, uh, you can get a, um, a avascular necrosis of the hips and, and lots of other larger sort of longer term things that are, that are a problem with steroids and um, and EPA and DHA or fish oil has been shown to have a steroid like effect, but in longterm it actually depresses your immune system and makes you more susceptible to issues. Uh, so again, it's one of these, uh, things that we tote is, you know, it's high, it's antiinflammatory, but, but it's antiinflammatory effect, which actually might harm you.
Speaker 2:That's incredible. And I can totally relate to that because I had great success with fish oil. Once I started taking large doses, my eyesight got better. I felt like it was really doing me good. I even did a, a video on it on YouTube about how my chiropractor had told me to take 10 grams of fish oil every single day. And I did have positive effects right away from that. Uh, but what you're saying is that that's, you know, probably normal. And then later on is when I'm going to have the problems from that.
Speaker 3:That's correct. In fact, if you look at most, uh, uh, official studies, uh, by far the majority of them are three months or less because they know that the effect wears off. I mean, it's a, it's interesting if you read a bunch of them, some of them will carry out to a few years, but once they get to that stage, they realize it doesn't have any benefit at all. But short term, yeah, people do feel a little bit better on it, but they buy a bunch three, it starts wearing off and then you start getting into trouble. And anybody uses a little fish oil, high dose fish oil for a long time. We'll probably notice age spots on the skin as you're forcing official into skin where it doesn't belong. And as it oxidizes, you're probably going to prob coagulation problems. So increased bruising, nosebleeds, things like that are good, are quite common on high dose fish oil. Um ha. Hence why a, if you've ever have surgery, the surgeon always tells you to stop taking fish oil before surgery because they know that it's going to have a problem with increased bleeding while you're undergoing surgery.
Speaker 2:Really? That's incredible. Now the EPA, DHA is necessary, but your contention is it's very low amounts.
Speaker 3:It's very low amounts. In fact, uh, the NHA has a, um, the NIH, I mean has, uh, looked at this and they've calculated that the average human being needs about 7.3 milligrams per day of DHA and EPA. And of course the average fish oil capsule has a thousand milligrams in it. And if you're taking four of them, uh, that amounts to, uh, you know, uh, uh, 50 to 60 times overdose.
Speaker 2:So basically, uh, you, you're not just saying convert over to plant-based fish oil, you're saying even for the people who aren't convinced about pure form Omega because they had at least stop taking their fish oil, right?
Speaker 3:Correct. And, and it's, I mean, I will, I tell all my, uh, when I lecture or were telling my clients, if you're taking high dose fish oil, look at your hands. If you've got eight spots on your hands, that's oxidized fish oil, that's not supposed to be there. That's a sign. Your body doesn't want it. I mean, it's, it's, I mean, uh, uh, most people will take visual evidence on their own bodies eventually and say, okay, maybe. Maybe that's right. I mean, it, I can tell you all the statistics you want. Some people will never believe you, but if you point something out in their own body, it's quite shocking.
Speaker 2:Interesting. And then there's new research that it degrades enzymes in the mitochondria. Talk to us about that.
Speaker 3:Yeah. This, this is a really interesting study that just came out in 2018. Uh, they looked at, um, DHA and mitochondrial, uh, uh, mitochondria from cardiac tissue or cardiac muscle tissue. And it showed that if you force a DHA into the membrane of that a mitochondria, it actually loses up to 50% of its effectiveness. Um, and so, uh, I mean for people with heart disease, I mean that's probably the worst thing you do is make your cardiac mitochondria, um, more inefficient. Uh, and this, uh, and, and when they actually gave back the LA or they make a six, uh, it actually corrected itself.
Speaker 2:When did you start learning about this? I mean, you, you were an emergency room physician for over a decade. You've, you've been around the health, um, you've been in the health field for, for a long time. You've been doing pain management now, uh, for a long time. You've got a lot of experience. When did this aspect of health, fish oil and, um, omegas come into play for you?
Speaker 3:So, uh, my undergraduate work was in lipid biochemistry, so I learned a lot about this sort of stuff. I mean, not really realizing the significance of it cause it wasn't, didn't apply to my everyday life. Uh, when I got into chronic pain management, after doing 15 years of emerge, uh, I was a, uh, allopathic doctor doing Western medicine, prescribing medications and, and doing a lot of interventional work. Uh, but I, I was running into a wall. The patients weren't getting better. They were getting, maxing out all their doses and nobody was going back to work and, and, and people just getting, kept, gaining weight and feeling worse and complaining every day. And it was, it was, you know, it was, it was actually a pretty awful existence. And, um, so when I, uh, I got my health turned around because a colleague of mine sort of strongly suggested I should change things. And when I got healthier and lost 20 pounds in six months and more waste and more theoretical risks went away, my back when it got better, I said, wait a minute, there's something to this, this, this dietary thing that we don't learn about in medical school. So I went back and did my in anti aging and regenerative medicine. And, um, I ran into, uh, an interview done with, uh, with the developer of the product and, and he was talking about lipid biochemistry and is one of those aha moments. He's just going to say, yeah, that's exactly what I learned in my undergraduate work. While, you know, I'd almost forgotten about 20 years earlier, 25 years earlier. And so, um, so I got ahold of the product and, and realized, yes, it did feel better. I've got patients on patients felt better, started getting all these really neat clinical results. And that's when I sorta just got more passionate about it and basically relearned everything that I'd sort of forgotten and undergraduate. And the more I've learned, the more important, uh, it becomes. It's one of those areas of, uh, of science that has been ignored for, for years. I mean, we, it's one of those things we thought all fats are bad. So in 1960s, they came out saying all fats are bad and we should have a low fat diet and high carbohydrate and everybody got sicker. And we sort of said, well, that's because we don't, the patients aren't listening. But of course, when you actually do the do the review, you realized patients were listening to exactly what the government was telling them and it was making them sick. And, uh, and turns out the fats are extremely important to health. And we've, uh, we, we just sort of accepted that the, this official craze that started in the, in the late seventies is, is, is, is going to help us without actually doing a series examiner the science. And when you do it, a serious examination of the science, you realize it's all wrong. That we, we've, you know, dr Otto Warburg, who is, uh, probably the world's greatest, uh, biochemist of the 20th century, uh, proved that fats were extremely important to health, uh, yet nobody seemed to get got the message. And, uh, uh, and, but he demonstrated quite eloquently that fats are really important for health in the, in the 50s. Um, and he wanted an elbow prize and two other Nobel prizes words that people that worked in his lab, but it's a, it's, it's one of those things that's sort of lost to history and we always think that newer is better. And it turns out it's not.
Speaker 2:Yeah. You know, it's a little bit insane. W, you know, when I walk through a, I've got two local grocery stores that we do, um, most of our shopping at. And do you have any idea how hard it is to find a full fat yogurt, for example? Terrible. It's terrible.
Speaker 3:Uh, and, and, and the cruel joke that was played on the American people was that, um, and North America as well. Canada as well. So, uh, when uh, they started coming out with low fat milk, the farmers were left with all this butterfat right, that they've extracted from the milk. Well, the federal government decided to buy it up because the, you know, the farmers are screaming, but you know, the, they'd had all this extra product leftover and guess what happened to all that extra butterfat it was made into processed cheese, your, your craft cheese license and, and so they started eating it back in the form of a, so it actually became an, but of course it was processed by then. So the destroyed all the nutritional content and, and so the Americans, not only were they getting milked, it wasn't good for them. They're now eating cheese that had been an adulterated and made not good for them. And, and they were consuming a low fat diet at all. It's just they were consuming a high, the golfer and a fat diet. It just, it's just astounding how, how, how the system has just totally, um, uh, uh, LA Leiden to the, to the average person in the United States or in Canada. And we've now we're paying the prices we see all over today with high rates of chronic disease that we've never seen before in history.
Speaker 2:It really is incredible. You can T to me, it's a crime that they even call that stuff cheese. You can put that outside and a year later come back and fight it. Animals won't eat it. Bacteria won't eat it. I mean, you know, it's not even a food.
Speaker 3:No, no. I, I, I tell, I call it American processed cheese, like food.
Speaker 2:It's terrible. And our, and yet what's so funny is so many people are wising up to all of this. Uh, like myself realizing from talking to people like you educating myself on, on health that I don't want foods that have been adulterated and had the fat removed. But once you decide to go that direction, it becomes difficult to shop in a normal grocery store, which is just how insane things have become. So instead of having mostly healthy foods in a grocery store with a few unhealthy choices for dessert, uh, much of the grocery store is bass ackwards and, and, and just completely unhealthy. And the vegetable produce aisle is, you know, uh, one of the few areas where you can actually just find healthy food. It's, it's crazy.
Speaker 3:And you have to be strict in your choices. You have to be strictly organic cause you were, you know, even our vegetables, uh, you have to be careful of because they're spraying them with, uh, with glyphosate or Roundup too as a preservative. And people don't end up, people don't even know this.
Speaker 2:Do you go by the environmental working groups, um, dirty dozen clean 15 list or do you just pretty much go organic all the way on everything you buy?
Speaker 3:I go organic all the way. I can't, it's too, it's too risky now to, to uh, to uh, play around you. You have to, you have to go strictly organic. I try and do, you know, of course we have winter up here, but I try to do farmer's markets in the summertime where where you're, you're, you're buying fresh as best as you can. Uh, I mean in, in, in Europe, I mean, they still have daily farmer's markets, right? You buy fresh fruit every day. Their fridge is literally the size of your beer fridge that you would have had in college. Right? I mean, that's their fridge, right? So there's not a lot of opportunity to store things for long periods of time and they're much healthier people. I mean, anyone who's traveled to Europe, Italy or France, I mean, the first thing you notice there, there's no obese people, lots of people in their eighties riding bikes. I mean, they all look healthy, have great skin. I mean, it's, you know, it's, uh, it's pretty stark contrast to what we see here. No, it's, it's, it, it's creeping in. I mean, you see, you see lots of, uh, your fast food places over there, but by far and still that you, you shop every single day and everything's fresh that day. And that's, that's literally what we're spoke, what we're brought up with. If you think about our, our ancestral history, we, we hunted, you know, I'd gathered food every day. Everything was fresh from the ground. We know we didn't store anything.
Speaker 2:So you personally, and you told us a little bit about your story, uh, you, you changed around your health. You, you didn't know about these things. You weren't taught them in medical school, but then you learned them, you applied them, you lost a bunch of weight, you became more healthy yourself. Talk to us about that. I mean, what is your lifestyle like now? Are you, are your purest? I mean, are you, um, eating all your foods out of your, your farmer's market in your backyard hippie garden or,
Speaker 3:exactly. That would be the ideal, but that's not obviously a, uh, possible in, in, in modern modern society. I mean, we all have to travel and, and, and go to conferences and you're stuck in restaurants and things like that. So you try and do, do as pure as you can. I do take supplements to try and, uh, head off a lot of the problems with our food because our food is, I got a fraction of the nutrition that it used to have in it. Um, and I take my, my, uh, pure form, uh, Omega every single day, lots of it, uh, to try and keep myself as healthy, as pie healthy as possible. As long as you keep the, uh, consumed portion of, uh, bad fats below 20% or so, um, uh, you're probably gonna do okay. But if you start having consumed fats over 30%, you are definitely going to run into trouble. So, uh, everybody cheats. Everybody's stuck in situations where they're in unhealthy situations. But I try and make my selections as best as possible. But one of the interesting things about cleaning up your diet, and everybody should do this for a little while, is you know, for even a month or two, try and go strictly organic, gluten free, dairy free, all that sort of stuff. And what happens is, is your body cleanses out pretty quickly. And when you, when you do cheat and you put something in, you're not supposed to eat, your body will actually tell you about it really quickly. And then you start to learn, Oh yeah, I don't, I shouldn't eat that or I shouldn't eat this. I mean, I remember, uh, when I cleaned up my diet, I was stuck here. You know, it was a, I was at a, uh, dinner dinner, finished late, you know, I wasn't, uh, I was actually so pretty hungry. So of course I decided, well, you know, I think I can sneak you one of those deep fried chicken sandwich things, uh, from, from the golden arches and um, and three days of agony. And, uh, that's the last time I ever set foot. And in a fast food place again was after that experience cause it just, it just, it your body just said that you shouldn't have done that. And we're still Pavlovian in that way. So if we get hit over the head a few times, we'll know to avoid it next time.
Speaker 2:Okay. So you're saying, uh, if if we just clean it up, if we go like overly clean for a little while and uh, organic, like you said now you said gluten free, dairy free, so no dairy, no dairy,
Speaker 3:gluten, you can't, I mean gluten is, um, is unfortunately, uh, uh, if you look at the way glue, uh, wheat is harvest today. It's not the way it was harvested. Uh, uh, even 30 years ago, um, in 1999, they, the farmers started spraying or wheat with Roundup, uh, and the, and they didn't tell anybody. It's an unregulated act and we don't even measure the amount of Roundup in our wheat supply. But w gluten intolerance problems went from almost being unheard of to 30% of the population with, with only a few years of doing that. And anyone who tells to go gluten, anyone I tell that actually goes gluten free as soon as they add gluten back in, they feel that they know it. Um, it's, it's contaminated is it, it can't be trusted.
Speaker 2:There's controversy around that. Um, I mean it just sounds like, you know, it seems like a common sense thing. We don't want to eat Roundup. Right. And, and yet there is controversy. There's people that are claiming it's some kind of a conspiracy theory and it's perfectly fine and there's a guy on YouTube who drinks some Roundup just to prove that it's a safe product. Um, but uh, do you think that those, um, those people are going to pay the price over over time or what, what do you think is going on there with Roundup and the whole chemical lame
Speaker 3:of Roundup is glyphosate and glyphosate is a, is a chemical analog of glycine and glycine is an essential amino acid that we have to get from our food. And what, what happens is, is that the, if you look at the three-dimensional chemistry of Roundup, it looks very similar to glycine and the body makes a substitution error. And so what happens is you start accumulating glycine in your protein structure. So you may not feel it right away, but you're going to feel it eventually. Um, and, uh, one of the big problems in the United States right now is constipation. So, uh, there's tons of ads for, for uh, you know, uh, all the laxatives on the market. Now what's interesting about that is if you, the smooth muscle in your intestine is very reliant on glycine for its function. If you replaced 1% of the glycine in the smooth muscle, uh, uh, protein, you reduced the function of that protein by 99%. And that brings, your gut slows down. And we were going to get constipated and we have an explosion of constipation in the United States.
Speaker 2:That's crazy. But one, 1% change can lead to a 99% degradation and performance. Correct. Wow.
Speaker 3:This is how powerful it is. But what's even more concerning is the effect. It will have on our grandchildren. So one of the interesting things, and this is just Jessica published actually I think, believe it's just month, last month or two months ago, turns out that the DNA repair enzymes that are needed to fix, you know, because our DNA gets, gets damaged all the time by you know, radiation and just normal everyday life. But our bodies are very efficient and repairing it. But that DNA enzyme is actually glycine dependent. So if that DNA repair enzyme is damaged and can't repair DNA, our kids will be passed down defective genes and um, but their children will actually start showing up with Mo with multiple birth defects and that's already been shown in mouse studies and was interested in another study that just came out showing that aggressive breast cancer, uh, can be triggered by glyphosate because of DNA damage to the mitochondria or to the, uh, the, the, the DNA of herself and, and the cells literally with presence around cannot repair themselves. So this is not something you're going to feel right away. So you drink Roundup every day. You may not feel it initially, but you are definitely gonna feel it eventually.
Speaker 2:Okay. So you've laid a great groundwork for us of some of the problems, problems with oils, misunderstandings. And now talk to us about pure form. Omega is a, I started taking them immediately after meeting you at a fitness event. Uh, I'm a big fan. We became a wholesale, um, buyer. We now sell them on our website and I, I've just made the switch. I believe all the science you're, you're telling me. And for those listening who are tracking with you on this and, and interested in changing their oil, which is the title of this podcast, what is it you want him to change our oil to?
Speaker 3:You want to change it to a whole, uh, plant-based organic oil that has the proper ratios of M, LA and ALA, or a little in a little Lake acid and alpha linolenic acid, the mega 60 mega three, which is a two and a half to one ratio. Now, um, uh, people, when you start fixing your cell membranes, people will notice the difference. Everybody does. Energy levels go up, uh, um, better sleep patterns, uh, brain fog, uh, can be alleviated. There's lots of really neat, um, uh, effects of, of changing your oil from a fish based product to something that actually your body needs on an everyday basis. Uh,[inaudible] this is why it's so hard to answer a question that, you know, what does it do? Well, if I said it changes your cell membranes, well, what does that mean? Well, it affects every cell of your body. We're all made of cell membranes. So this is why it has so many different effects. So tell me what's wrong with you and then it'll help. It'll help with it. And it's one of the problems that we have in this, this, this world today that we, uh, believe that one pill should have one action when of course, that's not true at all. And one pill in your body distributes to all cells of your body. So of course has all sorts of actions, some of which are desirables on which aren't. But if you're going to take something that's going to, uh, uh, affect every cell of your membrane, of your body, you're going to make every sale healthier. So, so stop putting unhealthy oils in your body. Start putting healthy ones and you will feel a difference. Stop consuming processed oils. Stop consuming fish oil. It doesn't make sense to buy chemistry. Doesn't make sense. Start consuming oils that your body is actually made of. And that's what it does is
Speaker 2:now speaking of, of fish oil, so you know, almost all good nutrition coaches will counsel us to eat some, some fish and shellfish and in moderate amounts. And so what about that? I mean, once we stopped taking the fish oil, uh, should we be paying more attention to, to getting a little bit of seafood in our diet or what?
Speaker 3:Uh, let's see. Food. Uh, when you cook fish, you actually destroy all the official content of it because it's way too unstable to withstand, withstand cooking. Uh, so, but official has been, or sorry, fish is beneficial in other ways because it's just a good source of protein and stuff. Uh, although that's getting more debatable with our pollution in our oceans and microplastics and things like that. But what's really interesting is that, uh, if you were eating like sardines or some sort of certain more surface fish, the actual amount of DHA and EPA in it is actually quite low because these fish live in warmer waters. The cold water fish ones from deep down actually have higher amounts of DHA and EPA in them because the whole function of DHA and EPA is because they're longer, more unstable fatty acids, they actually keep the fish from freezing. That's their job. So, so this is why deep sea fish have way more DHA and EPA in them and warm water fish actually have very little in them. Uh, but the actual consumption of fish is fine as long as it's fresh and wild cotton on farmed fish, which fortunately is getting rare, rare and harder to find a way more expensive.
Speaker 2:Hmm. Well there's always sushi. Yeah. Interesting about sushi
Speaker 3:is that, uh, if you look, so, so, uh, sushi certainly you get the, the, the high, you can get high levels of DHA and EPA, but they cause bleeding problems and guess which country has the highest rate of hemorrhagic strokes in the world? Japan as consumers of sushi
Speaker 2:really?
Speaker 3:And now it makes much more sense now. Okay,
Speaker 2:well I still want to eat sushi though. You can filly sushi, your body will adapt.
Speaker 3:It's always amazing. As I said, I think on the previous call, I guess I'm always amazed at how much we can throw out the body and it's still able to function. I mean considered, you know, if you took a 50 times overdose of aspirin, you wouldn't be around very long, but you can take a 50 times over dose of EPA and DHA and your body's still copes. That's pretty impressive.
Speaker 2:Yeah. So basically you're getting back to, you know, moderation. None of us can live in a, in a, in a cave. Uh, we, we live in the real world where we have parties and we have events and we have dinners. And you talked earlier about a percentage, for example, you said if you can keep your bad fats under 20%, you're probably doing pretty well, right?
Speaker 3:Yes. Yeah. That, that, that seems to be the number, uh, and anything about 30, 35%. Uh, and this is the work that, uh, auto Warburg showed is that, uh, if you, so what happens is when you put bad fats in your cell membranes, what you're really doing is decreasing the, the amount of oxygen that can get through that cell membrane. And Otto Warburg showed that if you reduce the oxygen of a to human cell by 30 to 35%, even intermittently, that cell will turn cancerous.
Speaker 2:That's incredible. Yeah. That's called the Warburg effect of that. They named it after him the Warburg effect. And, and what did he publish? Is it a, is it a study? Has he written a book? I mean, where do you find this information?
Speaker 3:If you just Google him, you'll find his studies all over the place. He was a, he was a very, uh, prolific researcher. He funk. He worked in Germany, uh, from the thirties through the fifties. And, um, and his work is, is, is very well known in the science community, not so well known in the public community. Uh, but what was so great about his work is he never published anything unless he repeated it a hundred times and got the same answer every single time. So he's very fastidious in his work, which is, uh, you know, and I don't know how much, uh, medical or scientific literature you read today, but we don't come around anywhere or close to that amount of detail anymore. I mean, it's interesting the, the, the editor of the new of the new England journal of medicine retired a couple of years ago and he made a statement that 93% that was printed in the new England journal of medicine is absolute complete crap and can't be relied upon.
Speaker 2:Yeah. I recently did an episode on evidence based nutrition with the doctor from Loma Linda, California, one of the four blue zones. And she talked about this, dr Renee Thomas, this is her for her expertise. Have you heard of her? Yeah, I've heard of her. Yeah. Okay. Yeah, she was great. And um, and basically, you know, she broke it down to, uh, the really good studies are large and they're replicated and other people there, they're peer reviewed. And, and if you have, if you see a study that's, that's an anomaly from all the other studies, there's a very good chance it's just an anomaly. And so you just kind of went through this and some of the games it's played with, with different studies and, and the problem is, yeah, go ahead.
Speaker 3:The way they manipulate yeah. The way they manipulate statistics is just incredible. Right. So, um, and, uh, I don't want to pick on the new England journal, but I've read a book, uh, called code blue, which is all about the sort of corruption or corruption of the, uh, American medical system. And it was very interesting that the new England journal almost went bankrupt in the 1930s. And the industry that saved them was the tobacco industry.
Speaker 2:Oh, wow.
Speaker 3:When cancer started being associated with tobacco, there was one journal, and of course that wouldn't publish those studies.
Speaker 2:Incredible. Yeah. That's incredible. Well, listen, this has been great. We've covered a lot of territory, but before we go, um, give the audience some practical advice. I mean, everyone, we're all living in the real, real world. We all want to be more healthy. We want our kids to be healthy. You've talked about some of the challenges we may be passing on to the next generation. We don't want to do that. So what are your top actionable tips for people to make changes that would, would help them, uh, avoid cancer for one thing and be more healthy?
Speaker 3:Yeah. Uh, you got, um, a void. Stop the poisoning of your body, right? You have to go organic. Ours organic as possible. There's no playing games anymore. There's too many people sick out there, too young age. So gotta stop the poisoning of the system. The body does want to get better, allow it to get better than as the body has the infant capacity recover from things. Um, uh, start you have to do some supplementation. Even organic food has a fraction of the nutritional value that, uh, that, um, uh, it used to 40, 50 years ago because of modern farming techniques and poor soil quality and all, uh, all that sort of stuff. It's, it's a, so you, so you know, good quality supplements, try and get stuff that's, that's in its natural form derived from natural products instead of manufactured. Uh, 90% of of supplements out there are manufactured in a factory somewhere. Uh, they're manufactured chemically and they're, and, and they're not the proper form. Uh, it's so good. Naturopath and things, we'll know, uh, the good stuff for you. Um, yeah. Uh, you know, other things that are interesting to, you know, wifi, radiation. We're busy building a five G network across North America that I very afraid for the longterm consequences of that. Um, it's not been studied for safety. Uh, it's in a lot of places in Europe of bandit. Um, uh, you know, it's a, it's going to require movement unfortunately, to, to, to, to get, uh, the society to change, to get our society to change and, and, and protect our kids. Cause this is, this is getting scary. I mean, you walked down the street and you see unhealthy people everywhere. You like people in their, in their forties probably know someone who's died of cancer already and that was unheard of 40 years ago. These, these are big things. Wait, you didn't wake up and look, there's roundings and, and, and protect herself. So stop poison yourself, take good supplements and eat as organic as possible. I, I don't know how much more simple to make it.
Speaker 2:I love that. That's great. That's a, that's a great point to end on right there and put a big bow on the episode and, and call her wrap unless you've got anything else you want to add.
Speaker 3:I'm pretty good. It's a, it's been a very, a very great conversation. It was very fluid and a lot of good stuff going back forth. I'm really happy that, uh, we got all these points out.
Speaker 2:Excellent. We'll meet too. And for those listening everything, uh, what dr Matheson here is described, the peripheral Vegas is for sale on our website,[inaudible] dot com I take it myself every single day. Uh, I take it exactly as the bottle says, one, one pill for every 30 pounds of body weight and two extras before I exercise. And I'm a huge fan. Uh, dr Matheson, I'm, I'm glad I bumped empty into you and discovered this product and thank you for being on the podcast now twice.
Speaker 3:Yes. Thank you for having me. It's been fun all times.
Speaker 2:Okay. Until two, those of you listening, thank you so much for listening and supporting the show. This is Dave Sherwin wishing you health and success.