|
Brian Batcheldor head of CNP's research and developement sheds light
on Pro Lipid, CNP's unique healthy oil blend.
When given the project of developing an Essential Fatty Acid (EFA) product
for CNP, I have to admit that I found the challenge quite daunting. After
all, at the time, the market was already flooded with EFA products, -you
could walk into any GNC or Boots and find countless brands of these products,
variations on a theme, but all essentially making the same claims in regards
to benefiting health and wellbeing.
For the past several years, I had “specialized” in the area
of protein metabolism, a huge and perplexing subject in itself. Chasing
down the ideal protein source, reviewing the pros and cons of production
methodologies and determining optimal requirements for the athlete, -this
had been my domain and I thought that it couldn’t get much more
complex than this. Was I in for a shock!
Over the years, I had generally versed myself in the advantages of EFA
supplementation. However, I noticed a striking difference between protein
research and the ongoing work with EFA’S, -this is an area of nutrition
where new benefits and established ones are being scientifically confirmed
at a rate of knots!
It is not the intention of this article to cover the individual benefits
and pitfalls of the numerous available fatty acids, -that is way beyond
the scope of any single article (please see attached glossary for a brief
overview). As I found out, several of the worlds leading authorities on
lipids had vastly different views when it came to the ideal ratios of
fatty acids and the need for their supplementation. There are already
whole volumes and websites dedicated to the use of these important nutraceuticals,
so what else could I possibly add to the equation?
On reviewing the different available products and their support literature,
it soon became apparent that these formulas were based upon the premise
that we are all making the same nutritional mistakes, i.e. that there
is one formula that fits all. In truth, the theory that we are all vulnerable
to the same deficiencies and that there is a single solution that will
put this right is drastically flawed. As it would be fair to assume that
most consumers of food supplements are health-conscious and thus reasonably
sensible about their diets, my previous statement may seem a little off
base. However, consider for a moment how many interpretations of the “sensible
diet” exist. With the exception of variants like the Atkins Diet,
most are based on moderate consumption of protein, fairly high consumption
of unrefined carbohydrates and a low consumption of fats of primarily
non-animal origin. Does this sound like a typical weight-trained athlete’s
diet? On top of this, consider the acceptable interpretations of (recommended)
daily exercise, a half hour session per day of walking, swimming or moderate
(primarily c.v.) gym work. Does this mirror intense, joint-pounding exercise?
Thus, in my formulation of Pro-Lipid, with the help of some of the world’s
leading experts in lipid technology, it was my intention to address the
issues that could affect the had training athlete, -high systemic stress
levels, inflammatory joint disease and the potential for cardiovascular
disorders that is normally associated with a high protein diet of primarily
animal origin. Per 5 capsule serving, the 2500 mg EFA blend delivers the
following:
EPA – 72 mg
DHA – 450 mg
GLA – 120 mg
ALA + C18:4 – 116 mg
LA – 360 mg
Plant sterols – 676 mg
Ideally, two servings of 2-3 capsules should be taken per day.
As you will see, the formula is particularly DHA heavy, this is because
of DHA’s scientifically established impact on cortisol levels, -a
hormone that can seriously eat into your hard earned gains in muscle.
Also, the combination of DHA and GLA will protect against joint conditions,
by diminishing inflammatory PGE (2) production and suppressing interleukin-1beta
(IL-1beta) levels. In fact, this GLA ratio should lead to increased production
of the anti-inflammatory eicosanoid PGE1.
Finally, DHA, EPA and the addition of plant sterol esters will improve
cardiovascular health. This will mostly be on the part of the platelet
anti-aggregation effect of these two EFAs and the fact that the sterol
esters have a scientifically proven ability to lower LDL (bad) cholesterol
levels. The EFAs will also lower serum triglyceride levels, reduces blood
pressure, minimizes hardening of the arteries and stabilize heart rhythm.
These Omega 3s not only block fat storage before it even starts, but
also prevents fat cell growth and multiplication. Fish oils such as Omega
-3 also force excess nutrients to be rapidly burned as fuel, which is
extremely important in attempting to lose body fat and maintain desired
weight control. A leaner, improved physique is also achieved through the
ability of Omega 3's to help reduce cravings and improve insulin sensitivity!
I view Pro-Lipid as a serious breakthrough in health promotion for the
serious athlete. In a sea of generic products, this is the first and only
EFA formula that addresses the needs his/her needs, making the need for
any other EFA product unnecessary.
GLOSSARY
Alpha-linolenic acid (ALA)
Is the parent omega-3 (n-3) polyunsaturated essential fatty acid. ALA
is the precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA) and some eicosanoids including prostaglandins of series 3 and leukotrienes
of series 5.
Arachidonic acid (AA)
Is an omega-6 polyunsaturated fatty acid. Arachidonic acid is abundant
in the diet, being found in eggs as well as animal and fish fats. AA is
the precursor to eicosanoids including prostaglandins of series 2 and
leukotrienes of series 4 with varied effects including vasoconstrictor
and pro-inflammatory effects.
Conditionally essential fatty acids
Are fatty acids such as GLA, EPA and DHA that are manufactured in the
body from the essential fatty acids LA and ALA. Due to limitations in
the metabolism of LA and ALA, GLA, EPA and DHA may become conditionally
essential.
Conjugated Linoleic Acid (CLA)
Is a polyunsaturated fatty acid with one of the double bonds in the cis
position and the other in the trans configuration. The most common natural
CLA is the cis-9, trans-11. CLA is converted through a patented process
from linoleic acid that is found in high concentrations in sunflower and
safflower oil. CLA is found naturally in highest concentrations in grass-fed
livestock. However since most livestock is no longer grass fed, very little
is obtained from the diet. There are numerous studies on the health benefits
of CLA,
Dihomogamma-linolenic acid (DGLA)
Is an omega-6 fatty acid formed from GLA, and is the precursor to the
series 1 eicosanoids)
Docosahexaenoic acid (DHA)
Is an omega-3 (n-3) polyunsaturated fatty acid. DHA is a very long-chain
fatty acid formed in the body through a series of steps, starting with
alpha-linolenic acid. DHA is used in membranes especially in the brain
and the eye
Eicosanoids
Are a family of powerful, hormone-like compounds produced from EFAs.
Eicosanoids include prostaglandins, leukotrienes and thromboxanes which
are responsible for many of the beneficial effects of EFAs. Eicosanoids
control numerous body processes (e.g., inflammation, blood clotting, blood
pressure, immune response) and are formed in the body from essential fatty
acids
Essential fatty acids (EFAs
Are fatty acids that the human body cannot make and that must be obtained
in the diet because they are required for certain essential activities
in the body including cell membrane structure and function, eicosanoid
formation, brain development and growth. There are two families of essential
fatty acids that are polyunsaturated: the omega-6 fatty acid linoleic
acid and its metabolites GLA and AA; and the omega-3 fatty acid alpha-linolenic
acid and its metabolites EPA and DHA.
Eicosapentaenoic acid (EPA)
Is an omega-3 polyunsaturated fatty acid. EPA is a very long-chain fatty
acid formed from alpha-linolenic acid through a series of steps. EPA is
the immediate precursor to some eicosanoids with anti-inflammatory and
platelet anti-aggregatory effects
Gamma-linolenic acid (GLA)
is an omega-6 polyunsaturated fatty acid that can be formed from linoleic
acid by the action of the delta-6-desaturase enzyme and is the precursor
to anti-inflammatory and vasodilatory eicosanoids. It is not common in
the diet, but is mostly found in borage, evening primrose and black currant
oils
Linoleic acid (LA)
Is an omega-6 polyunsaturated essential fatty acid found abundantly in
the average diet (in vegetable oils, margarine and processed foods). Ideally,
the body converts some LA to GLA, but many people cannot adequately convert
LA.
Monounsaturated fatty acid (MUFA)
A chemical term for fatty acids that contain a carbon chain with one
double bond.
Oleic Acid (OA)
an omega-9 monounsaturated fatty acid that is not considered essential
as it can be manufactured from other fats in the body. Oleic acid is a
healthy type of fat found primarily in olive oil, avocadoes and nuts
Omega-3
.
Is a polyunsaturated fatty acid including ALA and its derivatives EPA
and DHA.
Omega-6
Is a polyunsaturated fatty acid including LA and its derivatives GLA,
DGLA and AA.
Omega-9
Is a monounsaturated fatty acid including oleic acid. Omega-9s are not
essential like the 3s and 6s although they are considered “good”
fatty acids.
Polyunsaturated fatty acid (PUFA)
A chemical term for fatty acids that contain a carbon chain with two
or more double bonds. PUFAs are liquid at room temperature and are considered
healthy fats. The higher degree of unsaturation (the more double bonds)
the healthier the fat is considered.
Prostaglandins
Are hormone-like metabolites that are eicosanoids with important metabolic
roles. They are formed from essential fatty acids and are three families
including series 1, series 2 and series 3. Series 1 and 2 are formed from
the omega-6 fatty acids and series 3 are formed from the omega-3 fatty
acids.
Saturated fats
Are dense fats that are solid at room temperature and structurally contain
no double bonds. Saturated fats are found in animal products such as meat,
lard, butter and other dairy products as well as in processed foods. They
are generally considered “bad fats” because they can contribute
to cardiovascular disease.
Trans fatty acids
Are man-made unnatural fatty acids created through hydrogenation and/or
when fats are subjected to high temperatures or chemically altered. They
are difficult for the body to process, and interfere with the body’s
ability to process other good fats. Small amounts of certain trans fatty
acids (such as CLA) occur naturally in milk and dairy products. These
naturally occurring trans fats function differently in the body, and are
not the same as trans fats found in processed and convenience foods. However,
the majority of trans fats are found in high amounts in partially hydrogenated
vegetable oils, shortenings, and hard margarines.
Triglycerides
Are composed of three fatty acids attached to a glycerol backbone. Most
dietary fats are consumed in the form of triglycerides. Triglycerides
are also the predominant storage form of fat in the body.
Unsaturated fats
A chemical term for fats containing fatty acids with one or more double
bond. These fats are fluids at room temperature.
There is no further information for this product at this time.
|
![[CNP] Pro-Lipid Bulk Buy](/images/sh/addtocart.jpg)
