[Lotus]

I am wondering if DMSO added to the safflower oil will enhance/speed up the absorbtion and growth?

I think some tests would need to be performed for reliability/efficacy.

Safflower oil isn't worth the risk of developing breast cancer.

safflower salad oil is an overload of trans-fats, too much omega 6's puts the breasts at risk for breast cancer.

Omega 6
research studies found that diets rich in omega-6 fatty acids may promote breast cancer development. DO NOT add fatty acid supplements, or any supplements, to your breast cancer treatment regimen without your doctor's approval.
http://umm.edu/health/medical/altmed/supplement/omega6-fatty-acids

Do both heterocyclic amines and omega-6 polyunsaturated fatty acids contribute to the incidence of breast cancer in post-menopausal women diet and cancer cohort?
http://www.academia.edu/15187784/Do_both_heterocyclic_amines_and_omega-6_polyunsaturated_fatty_acids_contribute_to_the_incidence_of_breast_cancer_in_postmenopausal_women_of_the_Malmö_diet_and_cancer_cohort

Do not use safflower salad oil, there's absoltuely no benefit to NBE. An higher ratio of omega 6 over omega 3'S causes imflammtion, and safflower salad oil has 0 omega 3's. In the solid form it becomes trans fat, which is even worse to massage with.

Postmenopausal breast cancer is associated with high intakes of omega6 fatty acids (Sweden).
http://www.ncbi.nlm.nih.gov/pubmed/12588084


Biomed Pharmacother. 2002 Oct;56(8):365-79.
The importance of the ratio of omega-6/omega-3 essential fatty acids.
Simopoulos AP1.
Author information

* 1The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. cgnh@bellatlantic.net
Abstract
Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.
PMID: 12442909

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