“And one of the problems with vitamin E is, it can preserve the amount of PUFA in the tissues, so it’s important to keep your polyunsaturated fats down as well as using the vitamin E to block their effects as much as possible.”

According to Wikipedia (last edited Dec. 21, 2019) …

“It is made from the omega-3 fatty acid eicosapentaenoic acid (EPA). The US Food and Drug Administration (FDA) granted the approval of it (as Vascepa) in 2012, to Amarin Corporation, and it became the second fish oil-based medication after omega-3 acid ethyl esters, brand named Lovaza, which was approved in 2004.”

How far down the rabbit hole do you want to go?

And the fish oil and seed oil industries and their complicit government agencies KNOW exactly what they’re doing, and will continue to do so until their millions of victims wake up from their long hibernation.

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As one of MANY examples of the above, according to Reuters (“FDA says Amarin can market fish-oil derived therapy for reducing heart attack risk,” Dec. 13, 2019) …

“U.S. health regulators on Friday approved expanding the heart benefit claims Amarin Corp can make in promoting its drug Vascepa to include reducing the risk of heart attacks and strokes in high-risk patients, opening a multibillion-dollar market opportunity.

“Vascepa, a highly purified form of omega-3 fatty acid, won U.S. approval in 2012 to lower high triglycerides — a type of blood fat that can increase the risk of heart disease.

“The expanded label allows the company to tap into a market of up to 15 million Americans at risk of developing cardiovascular complications despite being on statin treatment to lower cholesterol.

“Roth Capital Partners expects Vascepa to capture about 12% of the U.S. market over the next decade, forecasting peak annual sales of $3.2 billion by 2030.”

“Studies investigating the effects of EPA and DHA supplementation have shown an increase in lipid peroxidation, although amounts of vitamin E were present that are considered adequate in relation to the calculated oxidative potential of these fatty acids. Furthermore, a calculation of the vitamin E requirement, using recent nutritional intake data, shows that a reduction in total fat intake with a concomitant increase in PUFA consumption, including EPA and DHA, will result in an increased amount of vitamin E required.”