Transcript Of Today's Episode
Announcer: You're listening to The Doctor Is In podcast, brought to you by martinclinic.com. During the episode, the doctors share a lot of information. As awesome as the info may be, it is not intended to diagnose, cure, treat, or prevent any disease. It's strictly for informational purposes.
Dr. Martin: Well, good morning, everyone. What we're going to talk about, fish oil. Like I say, I have fish every day in a capsule. I want to talk [00:00:30] to you about the three ways how fish oil works, especially in cardiovascular disease. Actually this, I saw an article, it was an article in The Washington Post I believe, that talked about what we're talking about every day, and that is a virus and COVID. What this guy was saying in the article is that [00:01:00] yesterday in the United States, yesterday, because it's every day, on average 2,100 people die of heart disease. Yesterday alone, and every day, 365 days a year, on average 2,100 people die of heart disease or stroke. This particular author was pulling his hair [00:01:30] out because nobody's talking about that. Of course, we do on this program, 2,100 people, and it bothered the stuffing out of him.
And in a other article that I read yesterday too, and this came out of the UK, and they were talking about heart disease and talking about ... This guy was just reviewing some of the major studies that have been done on heart disease. [00:02:00] And he was saying that it almost shocked him because he was so convinced, and this is just a layperson, not a doctor, but a layperson that says, "I'm just going to do a little bit of research on this," because there was a cardiologist in the United Kingdom that was saying that cholesterol for example, has nothing to do really with heart disease. And the guy, "What?"
[00:02:30] So what he did is he just did his own research and he was pulling up studies, huge studies from Australia and even in the United Kingdom. But in Australia, this went back about 10 years, and it was sort of hidden that people, what they did is they divided up a huge group over a five-year period. What they did was some of them, in [00:03:00] half the group they were given PUFAs. You know what this? Polyunsaturated fatty acids. They were told to get off. They were to become vegetarians. Well, actually vegans, because no dairy, no milk, no whole milk, no fish, no meat, no eggs.
The other group was given, so that was one group, the other group were just said, "Keep eating the way you're eating. You eat fish, you eat [00:03:30] eggs, you eat meat, you eat cheese." But the other one, "We're going to take you off of that and give you strictly safflower oil. So every day you're going to take some safflower oil, which is polyunsaturated fatty acid." And this guy, he just a layperson. So what he did, he looked at those studies and he was shocked. The lower your cholesterol, the worse outcome. Yes, guess what happened? [00:04:00] Their cholesterol went down. When they cut out eggs, meat, and cheese, their cholesterol went down. You know what happened? Heart disease went up in that group. Cholesterol went down, but heart disease went up.
And what shocked him was the death rate in the two groups, the one in the polyunsaturated fatty acid and no saturated fat died younger. Now I've been telling you guys that for years, telling [00:04:30] you that for years. Okay, I just wanted to tell you, because I'll link this into what we're going to talk about today. And that is, how does Omega-3, how does fish oil, and this is for fish oil. How does it work in your body? What does it do in your body? Why is it so good for you, okay? Why is it? Now Tony Jr. put out an email this morning and talked about it a bit. So [00:05:00] if you get our emails and if you don't, sign up at martinclinic.com. Sign up for those emails. It's good teaching.
But I want to explain this morning how fish oil, what does it do in your body? And there's three primary things, especially when it comes to heart disease. Now it does more than that. It actually, if you have high DHA oil, which you know is our favorite. I take it for not [00:05:30] only for my heart, but for my brain. Again, if someone calls you fat head, take it as a compliment. You want fat, your brain is made up of DHA. It literally is. Your brain is made up of DHA. You better replace it, we talked about this yesterday, when you eat sugar. Now what sugar, how it saturates the brain and shrinks the memory center of the brain. You need to get that back guys.
[00:06:00] When they look on autopsy at Alzheimer's or Dementia brain, one of my, I love baseball and yesterday, I think he died on Monday, but they talked about it yesterday. A guy that I loved in baseball. Yeah, I loved him, because he was so good. He didn't play for my team. He didn't play for the Expos. In those days. I was Expos, today I'm Blue Jays, but he played for the New York Mets. And I remember [00:06:30] when they won the world series when they weren't supposed to, his name was Tom Seaver. He died yesterday, or Monday I think, at 75 from dementia. And when they, I don't know if they'll do an autopsy, but he had dementia and you know what they see in dementia? The brain shrinks, it's atrophied.
So fish oil, DHA specifically, the higher the DHA. Look [00:07:00] at the label of Omega-3, look at it. And I know you can get plant oils with, but they don't, plant oils don't have DHA. And DHA is for this. It does a lot of other things, but it's so good for your brain, proven. Okay, let's put that aside just for a sec. Now I want to talk to you about three things, if you're taking notes, three things that Omega-3 does, the fish oil [00:07:30] does. One, it lowers inflammation. That's why it's so good for the heart and your blood vessels. Now remember something. Inflammation is not Houdini. Inflammation starts with three things. The number one thing is high circulating insulin. Sugar is so destructive. See fat isn't destructive, but there are fights that [00:08:00] are destructive to your heart. And they're polyunsaturates, they're vegetable oils. They're not even vegetable.
I was talking to you yesterday about hexane. They use hexane in the production of canola oil and 20 different bleaches to get the color. And then they make potato chips with that. And they cook French fries in that and they make any packaged good. Go to the middle isles of your grocery stores [00:08:30] and those things packaged goods have only unsaturated fatty acids. And when it says unsaturated, people think that's healthy. It's just the opposite. You want food to be dripping in fat. Why do you think eggs are so good for you? Why are eggs so good for you? Why is steak so good for you? Why is cheese so good for you? Because it's got saturated fat. You need saturated [00:09:00] fat, even to absorb your fat-soluble vitamins like vitamin D and vitamin A and vitamin K.
So when you have insulin resistance, insulin resistance, which is part of what we call metabolic syndrome, and 88%, it's higher than that, but it doesn't matter, 88%. According to the CDC, 88% [00:09:30] of people. You live in North America, check your address. 88% of people in North America, according to the CDC, have metabolic syndrome, and the key to metabolic syndrome is insulin resistance. Your cells don't like insulin anymore, because ... You know, have you ever had a neighbor that comes to your house all the time and you get tired of them? My mother used to say, "Company is [00:10:00] like fish. After three days it starts to stink." The Bible even talks about that. Like, don't spend time at your neighbors 24 and seven. They get tired of it.
But you see your cells are like that. Your cells get tired of always having to respond to insulin. Insulin's a food hormone. But when do you need a lot of insulin? When you eat crappy carbs, sugars, 200 pounds [00:10:30] a year, 50 pounds a year of vegetable oils. Canadians and North Americans eat 50 pounds of it, but they don't think it's bad for them, but it is. So insulin, leaky gut. We've been talking about that so much. And by the way, let me just say this for one second, because a lot of people get this mixed up. And I'm going to talk about this. A study came out, it's tremendous. Tremendous. I'm going to talk about your [00:11:00] kidneys. I'll do that next week. Tomorrow is going to be question and answer Friday. But there's this fabulous study that came out.
But leaky gut, a lot of people think leaky gut, I'll give you the headlight of what we're going to do next week. Leaky gut, leaky kidneys. I've never said that before, but this study is showing it. Leaky gut leaky kidneys, but I'll come back to that. But leaky gut. A lot of people think, "Well, doc, I don't have any digestive issues." Well, leaky gut [00:11:30] doesn't necessarily give you any digestive issues. It starts in the gut, but you can have leaky gut and have leaky brain. We talked about that in Parkinson's. We talked about that in Alzheimer's. That was the study yesterday. Leaky gut, leaky skin, leaky gut, leaky lungs.
The symptoms may not be in the gut, they may be elsewhere. Any autoimmune, listen to what I'm going to say, any autoimmune disorder, from MS, I [00:12:00] love Parkinson's in with autoimmune by the way. But psoriasis, eczema, Crohn's, rheumatoid arthritis, any autoimmune, Hashimoto's, it starts in the gut. That's leaky gut. But leaky gut creates inflammation. It starts a fever in the body, right? It starts inflammation. It's like a fever, but it's reacting to either [00:12:30] insulin resistance or leaky gut. Or third, oxidative damage, rusting out of the cells, that causes inflammation.
So one way, number one, how does fish oil work? Number one, it lowers inflammation. That's why it's so effective. It lowers inflammation. In your brain, around your heart. See, inflammation is what starts. Again, [00:13:00] it's not Houdini, but inflammation, a storm starts. This is what they were talking about in COVID guys. When people got really sick from COVID, most people weren't sick. 99% of the people that even got the infection weren't sick from it. They might have had a little cold, but they didn't have any, nothing drastic. But the ones that did get really sick, what happened is that inflammation took off. The body [00:13:30] over reacted to it. But generally inflammation comes without an infection. It's not a virus or a bacteria. Could be fungus. We talked about that yesterday. That's leaky gut too.
Yeast gets in the bloodstream and the body reacts to it. It starts a low grade fever. You don't even know it. It doesn't mean that you take your temperature and find it. That's not how you find a low grade fever, a low [00:14:00] grade inflammation I mean. The body inside is reacting, so it lowers inflammation. That's how Omega-3 works. Lowers inflammation. It takes that inflammation down. That's one of the ways it works, okay? So that's why it's so effective in anything. Almost any disorder, from heart disease to cancer, to diabetes, to autoimmune [00:14:30] that I talked about, and Alzheimer's and dementia. It lowers inflammation, because what does inflammation do? It damages blood vessels. Because inflammation was only supposed to be there for a short period of time, but it will damage blood vessels, okay? So that's one way Omega-3 works. Got that? It lowers inflammation.
Let's talk about number two. Number two, it lowers [00:15:00] triglycerides. It does two things. Omega-3, especially high DHA and EPA, lowers triglycerides, three fat. Imagine a fat like Omega-3 lowering triglycerides. It does, it lowers triglycerides, three fat balls. And triglycerides are caused by? What causes triglycerides to go up? [00:15:30] Sugar, not fat. How do you get three fat balls? Triglycerides, three fat balls. How do you get fat balls in your bloodstream? When you eat too much sugar, sugar is stored as fat in your liver. And when the suitcase is full and when the Costco parking lot is full, it will send the fat [00:16:00] into your bloodstream as dangerous fat. They're called triglycerides. Rinse and repeat, rinse and repeat.
I want you to understand this. So what am I interested in, in your blood work? I can tell you if you got fatty liver, just by looking at your triglycerides. So fish oil lowers your triglycerides. Fish oil elevates your HDL, [00:16:30] good cholesterol. That's how we named it. All cholesterol is good. Your HDL goes up. What does that do? HDL, remember, they're the trucks on the highways, the essential workers, right? The only people that can go across the border are truck drivers today, right? They go from Canada to U.S. and U.S. to Canada. They're called the essential workers, and they are. They're transporting [00:17:00] our goods, our food. They're essential, they go across the border. You know what's essential in your body? Are truck drivers, they're called HDL, the trucks that grab your triglycerides and get them out of the body. They can pass the border and eliminate. You got that. That's how Omega-3 works.
Now, diet works too of course when you do the reset. That's why I'm always telling you, "Do the reset. [00:17:30] Metabolically it'll change you in 30 days." It does. Lower your triglycerides and up your HDL. So, that's two ways. One, lowers inflammation. Two, elevates your triglyceride, excuse me, lowers your triglycerides and elevates your HDL. That's two. Now, here's the third way it works, okay? It takes away the stickiness of your blood. [00:18:00] Blood is sticky, you've ever noticed that? Why is blood sticky? Well, because your body is smart. Your body is unbelievably made. And if you cut yourself, you want clotting to happen as fast as it can, right? It clots so you don't bleed out. Body's unbelievable how it works. So your blood is sticky. You know what Omega-3 does? It decreases the [00:18:30] stickiness. It's a lubricant.
You see, when inflammation gets at your blood vessels, it starts to affect the Teflon layer. Like your blood vessels, you know those old Teflon pans and whatever? Non-sticky pans. Remember those? That was a big thing, the Teflon, right? And what was Teflon? Well, it didn't allow the stuff, what you were cooking to stick. [00:19:00] Made it easier to clean. But you got that stuff inside your blood vessels. Did you know that? A Teflon-like endothelial lining inside your blood vessels. The problem with inflammation is it damages the Teflon layer. The problem with triglycerides, they damage the Teflon layer, not cholesterol. Cholesterol doesn't damage the Teflon layer, [00:19:30] it doesn't. They always said it did, but it doesn't.
And this is why this guy I was telling you about, that wrote the article. When he started looking at research, he said, "Well, are you kidding me? The more fat you eat, the less likely you are to have heart disease? Because the Teflon layer gets damaged. When your blood is too sticky and sticky blood hits the inflammation and it causes plaque [00:20:00] in the arteries, gummed up arteries. Oxidative damage does that too. Your Teflon, it loses its slipperiness. Oxidative. There's free radical damage that gets at the blood vessels and glycation, which is it loses its elasticity. It hardens. That's how you get hardened arteries, inflammation, [00:20:30] high triglycerides, low HDL and stickiness.
Omega-3 fish oil decreases this. Think of that. You know, put a little bit of that oil on your hands, and you'll see, oh, it's slippery. Yeah, that's what it does inside your body. So fat don't make you fat, and fat doesn't damage your blood vessel, bad fats do. Because bad fats create inflammation. Your body [00:21:00] doesn't know what vegetable oil is. It really doesn't. It's like when you have margarine instead of butter, you know? Have you ever done this? Take out a little a tub of margarine. Put it outside and put a pound of butter outside if you want to just do an experiment. Watch which one the flies go after, the critters go after. That's what. If you have margarine, even the animals know, [00:21:30] that's not food. "Why are you putting that open tub in front of me? I'm not eating that. Oh butter. I like butter," says the bugs.
But we as human beings, we think we're smarter than God. So what did we do? We invented an oil that is synthetic. Synthetic oil by the way, that's what I put in my motorcycle. It says on the thing, I don't know anything about motorcycles. I just, I like them. And it says, " [00:22:00] Use," and I don't do the oil change either. But here's what I know they use. Fully synthetic oil. But that's where it belongs. It belongs in a machine, not in your body, because your body doesn't know what it is. So when you eat it, when you eat potato chips, your body doesn't know what that is. That's why it sees it as a foreign invader, and it creates inflammation.
The same thing with margarine. [00:22:30] Crisco, your buddy doesn't know what that is. It says, "What is that? What did you just put? What did you just eat, dummy? I don't know what that is. I can't metabolize it. It's not nutrition. It's not even a food." But it sure makes things last. It's not good for your body guys. So that's what fish oil does. It protects you. It protects your blood vessels. It elevates your HDL. It [00:23:00] puts more trucks on the highways of your blood vessels. And that's why I love it. And the best fish oil has the highest amount of DHA. It needs EPA too. But higher the DHA, the better all of those things that I talked about work. You got it? Good.
Okay, you guys are great students by the way. The feedback we get, you get it, incredible. How smart our audience is. I love that. If you're [00:23:30] not a member of our Martin Clinic Facebook group, please become a member. Invite your friends to become members too. What a community. Fantastic. What feedback? Fantastic. We got a couple of things cooking for next week already, going to be great. Okay? One of them's on kidneys, kidneys. Here's the question. I'll give it to you ahead of time. Why do we see so many kidney stones today and kidney damage today? I'm going to shock your pants off [00:24:00] next week. Okay, now love you guys. Talk to you soon. Share this with your friends, okay? Love you.
Announcer: You've reached the end of another Doctor Is In podcast with your hosts, Dr. Martin Jr. and Sr. Be sure to catch our next episode and thanks for listening.