Is eating fish actually good for men?

Consider this next time you order fish

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Matt Cook here, and I don’t know about you, but I like to know what the foods I’m eating are doing to my body…

…if they’re as healthy as all the supposed gurus say they are…

And one food I’ve been looking into recently is fish.

Because everyone says fish is so good for you.

But is that the case? Here’s what I’ve uncovered…

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Is eating fish actually good for men?

Fish oils are probably the biggest selling supplements in the world.

In truth, they are actually a waste product of the fish processing industry.

These highly unstable fats are sold as cures for everything from heart disease to dementia.

Fish oils suppress the immune system.

An irritated immune system causes inflammation…

So the anti-inflammatory effect of fish oil tricks people into believing that they are the cure to inflammation.

The initial good feelings produced by fish oil can really draw people in.

But the immune suppressing effects of fish oil leaves people open to infection and chronic disease.

There are better ways to lower inflammation without lowering immunity.

What’s more, there is a mass research showing that fish oils are not beneficial in the long-term.

They don’t help with cardiovascular disease, they don’t help with dementia.

In fact, they cause disease.

When faced with these facts, the fish oil marketers claim that it is only poor quality, rancid fish oil that is the problem.

But this is not true either – because as soon as you eat fish oil it becomes rancid.

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These biochemistry experiments were carried out at the Gothenburg University of Technology in Sweden. The findings were published in Food and Function.

Lipid peroxidation is one of the greatest problems faced by the body.

Lipid peroxidation is a biochemical process where unstable fats break down into toxic byproducts.

These toxic byproducts travel around the body damaging cells and even DNA.

Because of this, lipid peroxidation is a major cause of aging and disease.

Regarding lipid peroxidation – not all fats are created equally.

Some fats are more stable than others – stable fats are less subject to lipid peroxidation.

Polyunsaturated fats – found in fish oils – are the most unstable. These types of fats are a major source of lipid peroxidation.

“Fish oil contains a high proportion of polyunsaturated fats. Upon lipid peroxidation these fats generate products which are cell and DNA toxic.”

In the fish processing factory – and even in the bottle – fish oils can become degraded, rancid.

But even if you have the freshest fish oil in the world, it still becomes degraded once you eat it.

In these experiments, researchers exposed raw fish, cooked fish, and fish oil taken straight from the fish without any heat or chemical processing to digestive juices.

The fish oil used in these experiments was as fresh as you could get.

After simulating the chemistry of the human digestive system, the researchers looked to see if there was any evidence of lipid peroxidation.

Do fresh fish oils become “rancid” once they hit your stomach?

The truth is that fresh raw fish, fresh cooked fish and even fresh fish oils rapidly become rancid when exposed to digestive juices.

“Lipid peroxidation byproducts increased for all meals during digestion.”

MDA is one of the most problematic substances in the body.

It’s made from unstable fats which come from the diet.

MDA travels around the body destabilizing cells and damaging DNA.

The chemically digested fish and fish oil produced MDA as a breakdown product.

This has the effect of accelerating aging and significantly increasing the likelihood of common diseases.

Some of the most beneficial health supplements, like high-quality vitamin E, work in large part by reducing the production of MDA.

Countries like Korea have even started to quantify the amount of MDA people are exposed to daily.

They are moving towards making recommended allowances for these toxic byproducts.

This study found that just 100g of fish – with 17g of fish oil – was enough to generate the average daily intake of MDA.

“100 g of the raw herring (17% fish oil) would thus contribute to nearly the reported estimated daily intake of MDA”

What’s worse is that it’s difficult to accurately estimate just how much MDA is made in the digestive system from fish oil – regardless of freshness.

“The continued formation of MDA during digestion means that the body will be exposed to larger amounts than what is present in the food initially.”

The simple takeaways this:

Fresh fish oil is no better than “rancid fish oil. It all becomes rancid once it hits your stomach.

And all fish oil is bad news.

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Matt Cook is editor-in-chief of Daily Medical Discoveries. Matt has been a full time health researcher for 26 years. ABC News interviewed Matt on sexual health issues not long ago. Matt is widely quoted on over 1,000,000 websites. He has over 300,000 daily newsletter readers. Daily Medical Discoveries finds hidden, buried or ignored medical studies through the lens of 100 years of proven science. Matt heads up the editorial team of scientists and health researchers. Each discovery is based upon primary studies from peer reviewed science sources following the online doctor xanax to ensure accuracy.
Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion