Current Medical / Health News
The Professor keeps up with all of the latest findings in health science. Here you can get the very latest info and The Professor's thoughts and advice so you will know what to believe and what to discard as opinion. Brian has always been ahead of his time. That's why when he "leads the pack," few understand him and it can take decades to make the truth mainstream. This recently occurred with the experiments conclusively showing fish oil's worthlessness in preventing cancer and heart disease (see below).
Professor Peskin's discoveries have received more physician accolades than any health researcher revealing a new groundbreaking discovery! And amazingly, after over a decade of dietary discoveries and advice, The Professor had never had to reverse any of his nutritional recommendations! This is incredible, especially when compared to the constant reversals we always read and hear about in the popular press!
Newsflash 2007: Studies Dispel Myth of Cancer-causing Red Meat...Medical News Today reported on June 5, 2007 that “red” meat does NOT promote cancer:(1)
“Recent studies published in the journal Cancer Science have disproved the myth that consumption of red meat increases colorectal cancer.
“Researchers have run a large case-controlled study in Japan, examining associations of meat, fish and fat intake with risk of colorectal cancer…
“…[F]ound that intake of beef/pork, processed meat, total fat, saturated fat or n-6 PUFA [parent omega-6] showed no clear association with the overall or subsite specific risk of colorectal cancer.
“Our findings DO NOT SUPPORT the hypothesis [guess] that consumption of red meat increases colorectal cancer risk…” (Emphasis added.)
Life-Systems Engineering Science Commentary: I have reported for over 10 years that the science is very clear that “red” meat could not be cancer-causing. Furthermore, I have been advocating meat as a 1st class protein source. “Red” meat’s natural saturated fat is burned for energy and its EFAs are used in numerous biochemical reactions. Meat’s protein is required to maximize hemoglobin’s oxygen binding. Without exception “red” meat and its associated saturated fat content are not cancer-causing _ the OPPOSITE of what most physicians and nutritionists have lead us to believe for decades. Their misinformation is based on opinion _ not science.
Japan would naturally have a bias for fish since it is less expensive and more plentiful than red meat. Additionally, the study showed that fish and fish product consumption was not statistically significant in decreasing cancer. You already discovered from me why fish consumption can’t prevent cancer. Eat all the steak you want (I recommend “natural” or “organic” with no hormones or steroids used) without guilt, knowing you are eating what your body needs to remain healthy.1. Ref.: Kimura, Yasumi, et al., “Meat, fish and fat intake in relation to subsite-specific risk of colorectal cancer: The Kukuoka Colorectal Cancer Study, Cancer Sci. 2007 Apr ;98 (4):590-7.
Newsflash: JAMA 2006 ADMITS...
Omega-3 is NOT a Cancer Preventive
Omega-3 fatty acids have been claimed to lower the risk of contracting cancer. The Journal of the American Medical Association (Vol. 295, No. 4, January 25, 2006) reports what we have been saying for years:
“A large body of literature spanning numerous cohorts from many countries and with different demographic characteristics does not provide evidence to suggest a significant association between omega-3 fatty acids and cancer incidence. Dietary supplementation with omega-3 fatty acids are unlikely to prevent cancer.” (emphasis added)
Life-Systems Engineering Science Analysis: For years we have been misled about the supposed anticancer effects of omega-fatty acids; in particular, fish oil and flax oil. This reports explained the significant dangers of overdosing on them.
To reach the truth, all anyone had to do was to review the 38 medical journal articles from 1966 to 2005 like this study’s authors did; then discount the majority of the studies because they were statistically incorrect or improperly done. It is tragic that America and the rest of the world follows recommendations based on the results of improperly performed studies. Medical journals don’t independently verify them. Don’t expect the popular press to report the truth anytime soon.
Newsflash: British Medical Journal 2006 ADMITS...
Omega-3 is NOT a Cancer or Heart-Disease Preventive
In the most comprehensive review to date, published in British Medical Journal (Hooper, Lee, et al., “Risks and benefits of omega 3 fats for mortality, cardiovascular disease, and cancer: systematic review,” prepublication reference: BMJ, doi:10.1136/bmj.38755.366331.2F (published 24 March 2006)), 96 trials, including 44 trials with supplements and 5 trials consisting of mainly ALA (parent omega-3) from plants with the remainder being fish oil, confirms what we have been saying for years:
• “Neither RCT's [randomized clinical trials] nor cohort studies [estimated omega-3 consumption and related clinical outcomes] suggested increased risk of cancer with higher intake of omega 3, but clinically important harm could not be excluded."
• "We found no evidence that omega 3 fats had an effect on the incidence of cancer and there was no inconsistency."
• "This systematic review assessed the health effects of using omega 3 fats (together or separately) on total mortality, cardiovascular events, cancer, and strokes in a wide variety of participants and found no evidence of a clear benefit of omega 3 fats on health." (emphasis added)
Life-Systems Engineering Science Analysis: this was an exceptionally outstanding analysis of existing studies. The authors state omega-3s worthless alone in preventing cancer and heart disease in spite of the popular recommendations. Furthermore, the authors warn us of the potential danger of overdosing on omega-3 in the doses being recommended!
This news gives you the reason for these studies' failures; the potential problems with fish oil supplementation and consumption is much more complex than the issue of carcinogenic content of the fish, i.e., mercury toxicity, alone. Current recommendations do not take into account human physiology and biochemistry.
DISCLAIMER: This site's views represent the personal opinion of Brian Peskin based on his years of research, and some conclusions may be contrary to popular opinion.
Brian Peskin earned his Bachelor of Science degree in Electrical Engineering from Massachusetts Institute of Technology (M.I.T.) in 1979. He received an appointment as an Adjunct Professor at Texas Southern University in the Department of Pharmacy and Health Sciences (1998-1999). The former president of the University said of Brian's discoveries: "...His nutritional discoveries and practical applications through Life-Systems Engineering are unprecedented."
Brian founded the field of Life-Systems Engineering Science in 1995. This field is defined as The New Science of Maximizing Desired Results by Working Cooperatively with the Natural Processes of Living Systems.