Question: What are Parent Essential Oils (PEOs) exactly?
Answer: They are the two, short-chain, essential,
polyunsaturate fatty acids, called scientifically, Linoleic Acid
(LA aka Parent Omega-6) and Alpha Linolenic Acid (ALA aka
They are found in varying amounts in seeds, grasses, flowers,
nuts and other plants. PEOs cannot be made by the human body
from other nutrients. Therefore, they must come from food.
Parent Essential Oils (PEOs) is a term coined by Brian Peskin to
distinguish these two particular oils from all other essential
fatty acids (derivative, long-chain EFAs) that the body can make
if it has enough of the unadulterated parent oils (PEOs) from
which to make them. Brian Peskin considered using the name
Parent Omega Oils (POOs), but the abbreviation was too
memorable, and didn’t include the concept of essential.
Parent Essential Oils are essential because they MUST COME
FROM FOOD. But, they are also essential in the sense that
human life is not possible without them.
To work properly in the cells and tissues of the body, Parent
Essential Oils MUST be unheated, MUST be (chemically)
unprocessed, SHOULD be organically raised and MUST be very
carefully handled so that they maintain full physiologic
Virtually all fast foods and modern, polyunsaturated, grocery
oils contain adulterated, “non-functional” versions of Parent
Essential Oils. This is a huge problem because these adulterated
oils are insidiously damaging to health — we say insidiously
because their damage isn’t recognized for years or decades.
The primary way that adulterated or damaged Essential Fatty
Acids (EFAs) are harmful is that they are no longer fully
functioning Parent Essential Oils and will, therefore, no longer
readily hold and release oxygen.
All EFAs, except for these two parent oils (ALA and LA) are
correctly termed EFA “derivatives”. This includes the most
common derivatives such as Arachidonic Acid - AA,
Docosahexaenoic acid - DHA, Eicosapentaenoic acid - EPA, etc.
Question: What oil sources make up the Brian Peskin
recommended blend of oils called Parent Essential Oils?
Answer: The following cold-pressed, untreated, organic oils:
Organic Flax Oil
Organic Pumpkin Oil
Organic High Linoleic Sunflower Oil
Organic Evening Primrose Oil
Organic Extra Virgin Coconut Oil
These oils were chosen because they have high content of the
Parent Omega Oils called Linoleic 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
Question: Why isn’t having high oxygen
saturation (such as 98) all that one needs to
worry about — in regard to satisfying the
oxygen needs of the human body?
Answer: A good way to think about this is to
ask another question, “why does one need to eat food”?
Wouldn’t it be sufficient merely to stock one’s kitchen
pantries with food? (Isn’t food that’s really close at hand just
as good as food in the stomach?) Well, obviously, one has to get
the food out of the cupboard and into one’s body, for it do do
any good for one’s health and vitality.
So, the next question is really the same question as the first.
Question: Does oxygen need only to get from the lungs into the
blood? Or does oxygen need to travel further and go into each
absolutely needs to go
inside each and every
individual cell. Oxygen
going ONLY INTO the
bloodstream is akin to
putting food in one’s
kitchen pantry. It doesn’t
do much good there,
unless it goes further into
one’s body. Similarly,
oxygen has to go into each cell. That’s because the miracle of
life happens in each individual cell, not just in the
Question: Since oxygen is required to reach to the individual
cellular level (and 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 that is like saying, “what if something stops
me from getting food out of my cupboards and into my mouth
and eating it?”
If anything stops you from taking food out of the cupboard and
eating it, or if anything stops oxygen from going from the
bloodstream into your cells, then what is needful IS NOT
And, this is precisely what happens when one consumes
adulterated vegetable oils (which are virtually all modern
vegetable oils). Those adulterated vegetable oils prevent the
oxygen from going into the cells.
Adulterated vegetable oils incorporate into cellular membranes
(during cellular replication cycles) and thereafter reduce the
flow of oxygen from the blood into cells. Adulterated vegetable
oils act like a layer of plastic around cells, thwarting oxygen
from going in to the cell.
When adulterated essential fatty acids incorporate into cell
membranes, they block or throttle down the transfer rate of
oxygen into to cell. So, if one is eating modern vegetable oils,
eventually one will come to the unenviable state of having
normal blood oxygen saturation level readings (i.e., 96+) and
simultaneously having insufficient oxygen within one’s cells to
Question: Why do you call modern grocery oils adulterated
and how exactly do they impede the flow of oxygen into cells?
Answer: We call modern grocery store oils adulterated because
they have been changed in a way that they resist holding
oxygen. They were purposefully engineered by food oil
manufacturers to do NOT HOLD oxygen in order to delay the
onset of rancidity in order to increase their shelf life (and
Thus, In the pursuit of higher profits, modern manufacturers
purposefully prepare their vegetable oils for the market in a
way that makes the oils resistant to acquiring, holding and
releasing oxygen. They do this because oxygen is what causes
vegetable oils to go rancid and to smell bad. Vegetable oils
need to smell good so consumers will “like” them and buy them
again, and again.
In other words, the 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 in our cell membranes when they do in the
bottles at the grocery store, namely, they will resist the
transfer of oxygen through them (in this case from the blood
into the cells). Not only do these adulterated vegetable oils
resist oxygen transfer through the cell membranes, but they,
also, resist sugar going through the cell membrane, so sugar
stays in the blood stream longer — and blood sugar levels rise.
That means that 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 and increased blood sugar
such as Cancer, Heart Disease, Parkinson’s’, Alzheimer’s etc.
Question: What manufacturing processes alter the ability of
modern vegetable oils to hold and release oxygen?
Answer: Here are the various steps taking place with the
majority of consumer oils which prepare oils for sale to
consumers. The chemical and heating steps (brown) are the
ones that alter chemical bonds within the oils so that they
don’t hold oxygen very well:
Start with Seeds, Beans, Nuts, Fish or Krill (often these are
not organic and not free of pesticides)
Squash, Mash or Grind
Solvent Soak (hydrocarbon solvent)
Remove solids (boil off at approximately 300° F.
Mix with Water to Separate Solids from oils
Spin to Remove Solids
Add Alkali (like lye or drain cleaner) and mix well
Spin to remove more particles
Bleach at 230° F.
Steam treat at 450° F.
Vacuum out water
Chill and filter again
Add preservatives and antifoam agent (silicone)
Question: Why does cooking adulterate vegetable oils?
Answer: Heat changes chemical bonds in oils, resulting in oils
that no longer transfer, hold and release oxygen well. Heat is
one of the problem in modern manufacturing methods, but the
high heat of cooking (especially frying) is even worse than the
damage done by manufacturers to prepare there oils to be sold.
So, when one cooks and fries 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
are famous for frying foods in vegetable oil (making those oils
oxygen resisting oils), have the highest Cancer and
Cardiovascular Disease rates.
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 cell membranes that function optimally in all ways. Many
health challenges are associated to faulty membrane function.
This includes Multiple Sclerosis, hardening of the arteries, Lou
Gehrig’s disease, and more.
We recommend that you do not leave cell membrane health to
chance because health is the result of many small and simple
things, that together add up to health and longevity. We believe
that one of those simple things is eating Parent Essential Oils so
that you can be sure you have healthy cell membranes.
Question: Can you describe the manufacturing process for
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. We then measure peroxide values of the constituent
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 again for Peroxide Value (PV) 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 in every way possible.
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
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 the popular
fish oil, krill oil or Omega3/6 supplements?
Answer: Your body cannot use all of the Omega derivatives that
are in fish oil/krill/oil type of supplements. The excess
derivatives create free radical damage and stress within the
body (in other words, your tissues grow older faster).
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.
When you eat P.E.O.s the body will only make small amounts of
derivative oils - not much more than it needs. There will be no
huge excess amounts of Omega derivatives in your body to
hasten aging in your cells.
It is better to prevent free radical formation than it is to
neutralize free radicals after they are formed and then to try to
repair cells that have been damaged by free radicals. This is
why fish oil supplements should generally be avoided, placing
them in the same category as antibiotics or steroids in terms of
how long they should be used. The idea of taking fish oil
supplements and antioxidant supplements to neutralize the bad
effects of fish oil is dumb. Having excess unsaturated fatty acid
derivatives in the body contributes to excess free radical
Question: Why do doctors recommend fish oil supplements?
Fatty acid derivatives such as EPA and DHA are essential to life.
It isn’t widely known by doctors, however, that a person doesn’t
need to supplement with these derivative oils, because the
body can make them from the Parents Omega Oils. So,
although, essential to life, they aren’t essential to eat. Many
groups of people don’t eat fish, but are perfectly healthy.
Today, however, most people don’t eat enough undamaged
Parent Oils and as a result may not be producing enough EPA
and DHA derivatives. Instead of suggesting that people
supplement with fish oil, doctors should be suggesting that their
patients supplement with undamaged Parent Oils. That would
be a better solution. They just don’t understand this.
Because diets have moved away from raw plant foods in the last
50 to 70 years, many people do not get enough of the
unadulterated Parent Omega Oils (LA and ALA). Therefore, their
bodies do not have enough undamaged parent oils from which
to create derivatives. For this reason, many people do benefit
from supplemental DHA and EPA, but, only in very small doses
(a few-milligrams not like the supra=pharmacological gram
doses in fish oil supplements).
Doctors have been confused by studies that show that fish oils
act like steroids in the body, benefiting persons with arthritis
symptoms. Neither steroids, nor fish oil are particularly good
for long term use.
Doctors, also, hear that fish oil helps to lower lower
triglycerides in the blood. Doctors don’t seem to learn,
however, that fish oil has no effect on heart-disease caused
mortality. Their goal shouldn’t be a good blood test, but a good
patient outcome, i.e. less heart disease.
In the long run, getting the parent oils is always the better
solution than taking the derivative oils. Fish oils could be used
either short term, or in 1/50th the dosage amount that is
So, again, what is not understood by most physicians is that
Omega derivatives can be (and are) made in the body, from the
parent EFAs, on an “as needed” basis in extremely limited
quantities, as long as the parent oils are consumed in an
adulterated form. Therefore, consumption of EFA derivatives
from food is not necessary.
What is also not understood by most doctors is than any
temporary benefits are really not worth long term bad effects.
Widely popular fish oil supplements consist entirely of the
derivatives, DHA and EPA, and in such large,
suprapharmacological OVERDOSES, that they overdose the
patient, causing some benefit (the tiny amount that is needed),
but also, causing damage due to the overdosed amounts.
Paradoxically, 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.
Question: Can you give us a list of good oils and bad oils (in
terms of cellular oxygenation)?
Answer: Sure: (good, neutral, bad):
Organic Blend of Parent Essential Oils (already in a 2.5:1
ratio of LA to ALA)
Organic, Cold-Pressed Evening Primrose Oil
Organic, Cold-Pressed Pumpkin Seed Oil
Organic, Cold-Pressed Flax Seed oil
Organic, Cold-Pressed Safflower Oil
Organic, Cold-Pressed High Linoleic Sunflower Oil
Organic, Cold-Pressed Walnut Oil
Organic, Cold-Pressed Almond Oil
Organic, Cold-Pressed Hemp Seed Oil
Organic, Cold-Pressed Sesame Seed Oil
Animal Source Saturated Oils (Dairy, Meat, Poultry, Ghee)
Rice Bran Oil
Standard Grocery Oils - Corn, Soybean & Canola
Fish or Krill Oil and Omega 3/6 Supplements
Hydrogenated or partially hydrogenated oils
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: You can do that, and that would be a great practice.
However, for busy people this might not be practical due to the
effort in buying, mixing, protecting and regularly using your
PEO oil blend on salads.
It certainly entails a lot of time to research where to buy
quality oils, then purchase the high quality organic oils, blend
them, store them properly and use them daily.
You may find that you’re really not saving much money and are
spending considerably more time than you would like to do that
when you could just swallow four PEO softgel capsules and
check that important “to do item” off your list.
If you go the time-consuming route, you need to make sure that
you do purchase “undamaged” oils. Unless you purchase cold
pressed oils, packaged in dark bottles and stored in the
refrigerator, and verify the oils don’t have high Peroxide Values,
then you will be making a mistake.
You must not make too much of your oil blend or you run the
risk need of the oils going bad before you use up your blend. If
you aren’t careful to do this, you will probably be doing
yourself harm instead of good because the oils will have
become adulterated. The free peroxide values (free radical
damage indication) of oils sold in clear bottles in stores and not
refrigerated are typically very high (between 20 to 30) which
means that they are damaged and will not support oxygen
transfer to the cells and will age your cells.
Also, it isn’t that simple to balance oils in terms of Parent
Omega 6 and Parent Omega 3. We need much more undamaged
Parent Omega 6 than Parent Omega 3. Most people get the ratio
Brian Peskin recommends a 2.5:1 ratio of Linoleic (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.
Also, remember that not everyone likes the taste of these oils.
They have a different taste than what many people are used to.
With the PEO softgels, you don’t taste them.
And, of course, the Peskin P.E.O.s blend of oils that we offer on
this web site is 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
It is possible that you may end up spending more money
blending the oils on your own than just buying the Parent
Essential Oils or that the oils may go rancid, especially, if you
aren’t storing them in opaque bottles, mixed with the right
amount of coconut oil to aid in minimizing oxygen degradation.
PEOs - The Smart Way to
Oxygenate Your Cells!