Questions in Regard to P.E.O.s ?

Question: Does oxygen only need to go into the blood? Or does it need to travel further and go into each individual cell? Answer: Oxygen needs to go inside each and every individual cell?

Question: since oxygen is required to reach to the cellular level (not just the bloodstream level), is it possible for the flow of oxygen from one’s bloodstream into one’s cells to be impeded? Answer: Yes. And, in fact, that is exactly what happens when one consumes adulterated vegetable oils (which is virtually all modern vegetable oils, at present). Adulterated vegetable oils incorporate into the cellular membranes of the body and, thereafter, reduce the flow oxygen through the membranes into the cells. So, if one is eating modern (processed for long shelf life) vegetable oils, one can have high blood oxygen saturation level readings (i.e. 98+) and simultaneously have insufficient oxygen WITHIN one’s cells.

Question: Why do modern grocery oils impede the flow of oxygen into cells? Answer: Standard grocery store oils resist oxygen flow because they were engineered to do NOT HOLD oxygen, so as to “stop rancidity from occuring” and thereby increase shelf life. In the pursuit of higher profits, modern manufacturers process their vegetable oils in a way that makes them resistant to oxygen. They do this because oxygen is what causes untreated vegetable oils to go rancid, and to smell bad. So, vegetable oils manufacturers’ goal of ensuring that vegetable oils smell fresh for as long as possible, which seems innocent enough, is a real problem to people’s health, since those “longer-shelf-life oils” will incorporate into our cell membranes and do what they were designed to do and resist the transfer of oxygen from the blood into our cells. So, if one consumes modern grocery store oils over long periods of time, one has set the stage for diseases that are caused by low cellular oxygenation such as Cancer, Heart Disease, Parkinson’s’, Alzheimer’s etc. Heat will also adulterate vegetable oils, so when one uses cooked vegetable oils, one is doubling down on the negative consequences. We believe that this is why states in the United States with “Southern Cooking” which features lots of cooked vegetable oils, have the highest Cancer and Cardiovascular Disease rates.

Question: What are Parent Essential Oils? There are only two (2) essential fatty acids, LA (parent omega-6) and ALA  (parent omega-3). Parent essential oils (a term coined by Brian Peskin to distinguish them from essential fatty acid derivative oils) MUST COME FROM FOOD. To work properly, they MUST  be unheated, MUST be (chemically) unprocessed, MUST be organically raised and MUST be very carefully handled so that they maintain full physiologic functionality. All fast foods contain adulterated, non-functional Essential Fatty Acids (EFAs), because they were both heated to high temperature and were processed before heating, and, therefore, can no longer be termed fully functional  parent essential oils. All EFAs excluding ALA and LA are correctly termed EFA “derivatives”. This includes the most common derivatives  such as AA, DHA, EPA, etc. What is not understood by most physicians is that derivatives can be (and are) made in the body, from the parent EFAs, on an “as  needed” basis in extremely limited quantities. Consumption of  EFA derivatives from food is not necessary, yet fish oil consists  entirely of the derivatives, DHA and EPA, in suprapharmacological OVERDOSES, thereby  overdosing the patient and causing damage along with any health benefits. Additionally, fish oil provides no Parent EFAs for cells to use to build cell membranes. Few, if  any, physicians ask to see the ”normal standard”€� values of physiologic  DHA/EPA amounts in tissue and plasma compared to the parent PEO amounts  in tissue and plasma. When they discover the truth of how little DHA and EPA there should  be in relation to how much they have been administering, physicians are  shocked and dismayed that they have been (unknowingly) harming their  patients, and wish to correct their recommendation to Peskin Protocol  PEOs (as per the below physician testimonials). Peskin Protocol PEOs are a patented plant-based proprietary formulation unlike any in the world  and can be obtained organically from precise mixtures of sunflower,  safflower, pumpkin, and evening primrose seed oils and coconut oil.

Question: What oils make up the Brian Peskin recommended blend of oils called Parent Essential Oils? Answer: The following cold-pressed, untreated, organic oils: Evening Primrose Oil High Linolenic Sunflower Oil Flax Oil Pumpkin Oil Extra Virgin Coconut Oil High Linolenic Safflower Oil These oils were chosen, for the most part, because they have high content of the Parent Omega Oils called Linolenic Acid (Parent Omega 6) and Alpha Linolenic Acid (Parent Omega 3). The purpose of the Coconut oil is to help prevent oxygen contact with the Parent Omega Oils.

Question: Do Parent Essential Oils have other benefits besides increased cellular oxygenation? Answer: Yes, P.E.O.s are the proper oils for the body to use build maximally healthy cell membranes. Many health challenges are the result of faulty membrane function. This includes Multiple Sclerosis, hardening of the arteries, Lou Gehrig’s disease, and more. Do not leave this important part of health to chance. Health is the result of many small and simple things, that together add years of life and healthy life to one’s allotment of time. One of those simple things is eating Oxygen Friendly Oils, aka Parent Essential Oils

Question: Can you describe the manufacturing process for PEOs? Answer: Yes. Unlike most commercial oil supplements, our PEOs are produced in small, carefully monitored quantities. The oils have no pesticides and have organic certification.   Beyond that, the way you measure whether an oil is good or not is what’s called the PV (Perioxide Value, which is an indicator of free radical damage). We buy only organic seeds, or organic oils. The seeds are crushed to our specs, using a cold pressing methods . . .  its less than 200 degrees when pressed. We then measure peroxide values of the constituent oils.   The individuals oils are pressed and kept in drums that are covered with a nitrogen blanket, which simply means we cover them with a layer of nitrogen gas, which keeps them from being exposed to the oxygen in the ambient air. Oxygen causes oils to degenerate, so we use nitrogen to keep them fresh.   After we blend the oils we ship them to the encapsulator. We use an encapsulator that does pharmaceutical grade encapsulation. In our case we use two-part hard gel-caps. We use a hard gel-cap because it’s more impervious to transmission of oxygen than vegetarian caps.   With a two-part capsule there will be a bit of gas at the top end of the cap. You can’t avoid that, so what we do is use a nitrogen flush procedure so that the gas that you see in the capsule is nitrogen, not oxygen. That further reduces the opportunity for the oil to oxygenate or oxidize.   After the process is done, the capsules cure and then we measure the capsules again for Peroxide Value and we typically see a very low PV for our product which is obviously what matters. Typically the PV is around 4-6. The slight variation is because we are dealing with agricultural products that vary.   Also, we use coconut oil as a natural preservative to help inhibit oxidation. Obviously organic oils can oxidize very easily and so we have to be careful. That’s our process and you can rest assured that you receive "parent" oils, not the harmful overdoses of "derivatives," as found in so many commercial products.   FYI: we have tested product after one and a half years and we found that PV never rose higher than 9-10 which is still relatively low. As a comparison, if you were to go into a grocery store and pick up some sunflower seed oil in the normal clear glass bottle, you would find numbers ranging to well over 20 or 30 and, therefore, an inability for them transfer oxygen.   Also, we have tested the PV values of the oils in our solid white opaque bottle. The PV is same or better than in the capsules and holds a low PV value longer than in the gel capsules. It is also a better value because a bottle has six weeks worth of oils as compared to only four weeks in the gel capsules

Question: Why should I consume P.E.O.s instead of fish oil, krill oil or Omega3/6 supplements? Answer: Your body cannot use all of the Omega derivatives that are in the above type of supplements. The excess derivatives create free radical damage and stress within the body. The body can only use a small amount of Omega fatty acid derivatives. The excess Omega derivatives become stressors and aging accelerators because they are easily turned into free radicals (because of their easily damaged double bonds) and when incorporated into our cell membranes contribute to hastened membrane peroxidation. Remember that it is better to prevent free radical formation than it is to neutralize free radicals after they are formed and/or to repair free radical damage, which is why fish oil should be avoided, even if you take other antioxidant supplements. Having excess unsaturated fatty acid derivatives in the body contributes to excess free radical production. When you eat P.E.O.s the body will only make the small amount of derivatives it needs. There will be no excess derivatives in your body to hasten aging. This means that the rate of aging in your membranes (to which polyunsaturated fatty acids have a great affinity) will be as little as possible, which is good.

Question: Since one can buy Flax oil, Evening Primrose Oil, Sunflower Oil, at the health food store and consume them in a salad dressing, why go to the trouble and expense of buying the Brian Peskin recommended blend of oils? Answer: Unless you purchase cold pressed oils, in dark bottles and stored in the refrigerator, you will probably be doing yourself harm. The free radical damage value of oils sold in clear bottles in stores is typically very high (between 20 to 30) which means that they are damaged and will not support oxygen transfer to the cells. Also, if you don’t balance them in approximately 2.5 to 1 ratio you may not get the best result. Brian Peskin recommends a 2.5:1 ratio of Linolenic (Parent Omega 6) to Alpha-Linolenic (Parent Omega 3) Acids. Each oil contributes its own ratio of LA to ALA. If the ratio of Parent Omega oils you consume is unbalanced to the Parent Omega 3 (ALA) side, i.e. less than 2.5:1 ratio, then your body will age more rapidly than it should. If the ratio is unbalanced to the Parent Omega 6 (LA) side, i.e. greater than 2.5:1 ratio, then oxygen diffusion into your cells will be less than it should. The P.E.O.s blend of oils are protected from oxidation or free radical degradation by nitrogen and coconut oil saturation. Remember that free radicals are a prime causing of human aging. This free radical protection of the oils in PEOs is obtained by utilizing a dark colored bottle, encapsulating in hard gel capsules (and sealed in nitrogen) and mixing the oils with coconut oil. Coconut oil protects the easily damaged Parent Essential Oils from oxidation. You will easily spend more money blending the oils on your own than just buying the Parent Essential Oils. You may find it troublesome and expensive to buy the organic, cold-pressed oils, untreated oils that contain Linolenic Acid and Alpha Linolenic Acid. The oils you buy may go rancid. If you don’t protect them from oxygen by storing them in dark bottles that are filled to the top with oils and sealed, there will be a lot of air and light exposure that will cause the oils to quickly go rancid. Not everyone likes the taste of these oils. They are different tasting than many people are used to. With the softgels, you don’t taste them.