Dr. Bill Harris on the Omega-3 Index: Increasing Omega-3 to Promote Longevity & Transform Health

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LinuxBender · 2022-12 · Recommendation

If interesting in Omega-3 benefits, I would suggest watching this video with Dr. Rhonda Patrick and Dr. Bill Harris who has researched fatty acids for over 40 years. [1] [1] - [VIDEO] [video]

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DiabloD3 · 2022-08 · Recommendation

The NMN research didn't pan out in the end, just throwing that out here. There is something involved in NMN, but taking it (or any of the precursors or metabolites) alone doesn't actually seem to reliably cause what they were looking for. Most likely, it's something like the curcumin vs ground turmeric issue (curcumin doesn't work alone, it combines with another chemical found in turmeric to produce the active chemical, and none of the curcumin supplements work), or with glucoraphanin and myrosinase to produce sulforaphane (popularized by Dr Rhonda Patrick; sulforaphane is short lived, and you need to package them correctly to not self-react in a supplement while it's sitting there on a shelf, so the delivery mechanism is the hard part), or with the flavor of garlic, allicin, another short lived chemical produced by alliin and alliinase (which is why crushing garlic is important instead of slicing, and ground garlic and factory produced minced garlic will never have that magical flavor). Also, as for Omega 3, watch [VIDEO] Dr Rhonda Patrick interviews Dr Bill Harris; the main take away from this isn't that it works (we all know that already), it's what the dose range is: we're all underdosing.

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lambdaba · 2022-07 · Recommendation

I learned a lot here, but I'm not able to restitute it accurately now: [Dr. Bill Harris on the Omega-3 Index: Increasing Omega-3 to Promote Longevity & Transform Health ]( [VIDEO] ). From this and other sources, I can summarize an answer as this: omega-3s in large enough doses, doses rarely used in studies, and especially EPA, is extremely good at reducing inflammation (see "resolvins" and EPA), is a good natural blood thinner and improves blood lipids. The doctor interviewed above thinks that the reduction of inflammation is the main benefit. This finding stuck with me: smokers with a good level of omega-3s had the same risk of death in a 10 year period than non-smokers with low omega-3s. Re: ratios and food sources; of course there are. Seafood often has almost exclusively omega-3s as far as I'm aware, though I'm sure this doesn't apply to farm-raised salmon, for instance. Re: conversion rate from ALA, I couldn't find good references initially, but I've found someone citing a "0.5-20%" range for conversion of ALA to EPA/DHA (and I think the conversion to DHA is even lower, or there was some additional caveat). So that's the point, there is a wide variance.

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