Wasn’t sure which forum to start this thread in, but this one seemed like the most logical. Here’s a puzzling phenomemon I’ve experienced that I’d welcome some feedback on: as a 58-year-old on perscription beta blockers (aka “boner blockers”), spontaneous erections are few and far between. However, occassionally I’ll experience raging wood early in the morning for no apparent reason - i.e., supplements, amount of sleep, etc. - other than the fact that I ate oily fish (primarily salmon, but sometime tuna as well) for dinner the night before. I know there isn’t any placebo effect here, since it happens unconsciously while asleep. I also know omega 3 oils have a beneficial effect on blood vessel dilation and circulation, but fail to see how they could produce such an immediate response.
Incidentally, I do take fish oil capsules on a regular basis with no apparent effect. Help me out here: has anyone out there ever had a similar experience after eating salmon or tuna? (and yes, I did several googles on this and came up empty)
Billy i am 58 too with CHD and i ve had a quadruple by pass in 2005. Ok i do take fish oil a combination of DHA and EPA of 1100mgs. I definitely think the fish oil is good for our systems. But i think that what does it is rest. Ive noticed that when i am well rested my erections appear more and are better.
Incidently there is a link between nitrous oxide, ( not the laughing gas) and erections.
[quote]cremaster wrote:
It could be from the additional oil in your system. Oil is necessary for proper hormonal functioning. (and T is a hormone).
Have you tried upping the amount of Omega pills you take daily? Or just getting more fat in your diet?[/quote]
Have not tried upping the number of omega 3 pills, but that’s a good idea I’ll try. Meanwhile, I’ve always consumed a lot of animal fats so I’m sure it has something to do with the omega 3 variety in fish oils.
As an interesting footnote to the discussion, I hadn’t realized until reading TC’s announcement about REZ-V, that resveratrol was also an effective aromatase (sp?) suppressor and, therefore, provides a mechanism for increasing free T levels. Normally, I’ll have a couple glasses of white wine with salmon, but occassionally will have red since red wine, especially the kind made from burgundy grapes, has a much higher resveratrol content than white. Maybe that’s the secret?
Resveratrol if i remember right is only in Red wine. I remember reading that wines out of the finger lake region in New York have a high resveratrol content.
Look for carbernet, Pinto…
[quote]silee wrote:
Resveratrol if i remember right is only in Red wine. I remember reading that wines out of the finger lake region in New York have a high resveratrol content.
Look for carbernet, Pinto…[/quote]
Yes, that is correct. Resveratrol comes from the skin of the grape which is removed from white wine, but included in red. The more Northern (and colder the climate) the grape, the more resilient the skin and, therefore, the more resveratrol. Hence, burgundy and pinot noir (made from the same grapes) are the highest.
[quote]GymBiltBoy wrote:
Are red grapes themselves a sufficient source of resveratrol, or must they be processed into wine. I know, I know… I could always google.
[/quote]
It is the process of fermenting the grape that extracts the resveratrol. Hence, red wine, for which the skins, twigs and seeds are left in the liquid longer during fermentation, have lots of it, while white wine (grape skins are removed early) or any kind of non-alcoholic (non-fermented) grape juice have only trace amounts, if any. However, there are resveratrol supplements you can take, such as Biotests’ REZ-V, if you want to avoid the alcohol.