I've heard that in Japanese fishing communities that
consume a lot of fish, and consequently fish oil, the
prevalence of thrombotic stroke is lower than average
but that of hemorrhagic stroke is higher. So I think
there's probably some trade-off, but in many countries
today the risk of thrombotic stroke is much higher so
it's probably a good gamble to go more to the side of
hemorrhage.

-Jens
--- Adrienne Smith <[log in to unmask]> wrote:

> >
>
> If this is true, then by the same logic, wouldn't
> too much polyunsaturated
> fish oil would "weaken" cell walls increasing risk
> of stroke?
>


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