On PUFA & sunburn: "There was a rabbit experiment. They shaved the rabbits and fed one group a PUFA-rich diet, the other one a PUFA-deficient diet. And the ones on a PUFA-deficient diet didn't have sun damage. And they happen to be studying the wrinkling effect. The ones eating a lot of PUFA had so much sun damage their skin got fragile and wrinkled. And the same thing that causes wrinkling it's the same process that leads to chronic inflammation and cancer."

There was no scientific basis for providing these vegetables to babies in a form that they would accept, but it was a profitable practice that was compatible with the social pressure against prolonged breast feeding. Various leaves contain antimetabolic substances that prevent the assimilation of the nutrients, and only very specifically adapted digestive systems (or technologies) can overcome those toxic effects. Plant toxins are known to be specific for animal tissues; for example, a toxin will inhibit the action of an enzyme from an animal, but a plant enzyme that catalyzes the same reaction won’t be affected. Plant defensive chemicals can have beneficial uses as drugs. Plants are important sources for chemicals used in chemotherapy of cancer, with the purpose of stopping cell division.

Our instincts give us a few clues about our nutritional needs, such as thirst, the hunger for salt, the pleasantness of sweet things, and the unpleasantness of certain odors or very acrid or bitter tastes.

Industrialists have campaigned to convince the public that their by-products, from cotton-seed oil to shrimp shells, are “health foods.”

Not long ago, breast feeding was socially unacceptable in the United States, and several manufacturers were teaching the world’s poorest women to use their baby-food formulas even when there was no clean water for its preparation.

Since bacteria in the rumens of cows destroy unsaturated fatty acids, but don't harm vitamin E, it seems reasonable to suppose that beef and milk would have a better ratio of vitamin E to unsaturated fats than do the plants eaten by the cows.

There is still a strong division between what people can say in their professional publications, and what they believe.

They had physicians and professors fabricate stories about the great toxicity of natural vitamin A, and placed the stories in national magazines, to clear the field for their supposedly non-toxic products, which have turned out to be disastrously toxic.

Many nutrition charts no longer list liver as a good source of vitamin E, but a large portion of an animal’s vitamin E is in its liver. This bias in the dietetic literature can be traced to various sources, but a major influence was the campaign in the 1970s by the drug companies that had patented new forms of synthetic “vitamin A.”

But the state of so-called essential fatty acid deficiency not only makes mitochondria very resistant to injury, it greatly intensifies their energy production. Vitamin E supplementation is seldom as effective as the absence of the toxic oils.

“Even if you eat the most perfectly fresh pufa, by the time it reaches your stomach, it's deteriorating, and then when it gets into the tissue, it's farther along. And some of it reaches your brain and is stored for years, but then every night your brain is renewing itself considerably. But unfortunately, during the night your free fatty acids in the blood coming out of your fat tissues rise and so the brain is trying to renew itself but what it finds in your bloodstream by the time you're 40 is polyunsaturated fatty acids that add to the damage of the brain. So that every night when you're over the age of 40, your brain is at risk of deteriorating faster.” [Radio One Network, 24 Jan 2019]

The highly unsaturated fats suppress respiration in many ways, and these trends toward increased unsaturation with aging, endocrine stress, and vitamin E deficiency parallel the life-long trend toward lower energy production from respiration. Many studies show that vitamin E can protect and improve mitochondrial energy production.

When cells are grown in tissue culture without the “essential fatty acids,” they become “deficient,” and in that state are very resistant to chemical injury, and can be grown indefinitely.

The carcinogenic properties of the polyunsaturated fats have been known for more than 50 years, as has the principle of extending the life span by restricted feeding. More recently several studies have demonstrated that the long lived species contain fewer highly unsaturated fats than the short lived species.

Keeping our diet as free as possible of the polyunsaturated fats, to create something like the "deficiency" state that is so protective (against cancer, trauma, poison, shock, inflammation, infection, etc.) in the animal experiments, seems preferable to trying to saturate ourselves with antioxidants.

Clotting leads to fibrosis, and there is clear evidence that vitamin E prevents and cures fibrotic diseases, but this still isn't generally accepted by the powerful medical institutions. Estrogen and polyunsaturated fats increase fibrosis.

Excess clotting is known to be caused by too much estrogen, and also by a vitamin E deficiency.

Many of the events involved in inflammation are increased by estrogen, and decreased by vitamin E. Estrogen causes capillaries to become leaky; vitamin E does the opposite.

Giving estrogen to livestock to improve their feed efficiency, and to people "to prevent heart attacks," was an interesting parallel to the oil promotional campaigns.

these antithyroid oils were next marketed as "heart protective" human foods, though by suppressing the thyroid and destroying vitamin E, they actually contributed to both heart disease and cancer.