קובי עזרא מומחה לרפואה נטורופטית by קובי עזרא Diet2All דיאטה - Dailymotion

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Transcript

00:00Hello, this is Koby Ezra, your doctor for naturopathic medicine, health and wisdom.

00:04First, we need to check the concentration of the fatty acids of the type omega-3 in a specific tuna additive.

00:09Most tuna additives of the type omega-3 are sold in different concentrations, ranging from 30% to 90%.

00:16The fat of the fish must be transparent and its color bright.

00:19For a high quality fish fat, there is a light taste and smell of the sea, and not a taste of anything.

00:25When there is a strong smell of fish, it means that the product is spoiled and in the process of aging.

00:31Molecular fat separates the fat from various enzymes such as potassium and PCB.

00:37Low-concentration fats are made to eat different enzymes, especially those that do not pass the molecular fat.

00:43That is, more high-quality fats pass molecular fat and quality tests.

00:48But it can be noted that there is no mechanism that requires them to check the fats.

00:52Fish fat goes through a process of aging to a very low temperature,

00:55and so the square fats and fatty acids become toxic and easier to digest, in fact, from the additive.

01:01In the name of the transition of fish fat to soft-shell compounds,

01:04they use a compound that preserves the fat of the fish and prevents its oxidation and oxidation.

01:10The value of the non-oxidant must be less than 5.

01:14The non-oxidant of the lipids is produced when the fatty acids go through oxidation,

01:20i.e. they degrade, and there is a saying that the information must be guaranteed by the producer.

01:25That is, you can ask the producer what the value is.

01:28In addition, there are non-oxidants that use vitamin E,

01:31which is a type of tocopherol, in small amounts of 5 international units, at least for consumption.

01:36And this is in order to prevent the oxidation of the fat and to maintain the quality of the product.

01:41In addition, I note that if you consume a lot, then they are more sensitive to heat,

01:45and so they are made to oxidize more easily and degrade.

01:48And so, sometimes I recommend boiling the product from a type of omega-3

01:52in a syrupy form, in a boiling bubble,

01:55that is not sensitive to heat, at least until the moment it opens.

01:59And before it opens, we need to store it in a container until the end of use,

02:05and I want to finish using this product for up to 40 days approximately.

02:09And if you still decide to boil the product in containers,

02:13then I want to keep it in a container,

02:15and I want it to go straight to you from the manufacturer in a boil.

02:19That is, you can never know if the same product sat in the natural store or at the supermarket

02:24at temperatures that are not boiling, in fact.

02:27And as a result of this, the product degrades and oxidizes faster,

02:31especially in a country with a sun exposure like Israel.

02:34In addition, I recommend that most of my patients take vitamin C and E

02:37during treatment with fish oil,

02:39or with pistane oil, which are rich sources of long-liver fatty acids of the type omega-3,

02:45which oxidize more easily.

02:47On the other hand, Naloxone products preserve the long-liver fatty acids from kidney stones.

02:53Vitamin E preserves them in the fatty fraction,

02:56and vitamin C in the amino fraction.