FATTY ACIDS
GOOD, BAD, AND HOW IT WORKS
ESSENTIAL VERSUS NON-ESSENTIAL FATS
Essential fatty acids must come from your diet - i.e. it is essential that you eat them, since you can't manufacture those particular fatty acids from something else.
The term "non-essential" fatty acids applies to those that can be produced by the body's process of fatty acid synthesis.
Polyunsaturated fatty acids decrease the formation of the "Fatty Acid Synthase" enzyme, implying that eating foods containing polyunsaturated fats may not lead to as much increased fat storage as eating sugary foods.
The only fatty acid the body actually makes is palmitic acid, which is a saturated fat.
Of course, since modern, Westernized countries have residents who are low in the essential fatty acids, we very probably must supplement our diets with essential fatty acids.
REGULATION OF FATTY ACID AND SYNTHESIS
Fatty acid synthesis is influenced by
1. Foods you eat and
2. Hormones you release.
When blood glucose levels are high, such as after eating a sugary meal, your body releases insulin hormone. Insulin stimulates the formation of Fatty Acid Synthase, an enzyme that increases fat storage.
On the other hand, polyunsaturated fatty acids decrease the formation of the Fatty Acid Synthase enzyme, implying that eating foods containing polyunsaturated fats may not lead to as much increased fat storage as eating sugary foods.
If things are working normally, as your fat cells increase their fat storage, a molecule called leptin would be produced. Leptin leads to decreased food intake, increased energy expenditure, as well as inhibition of fatty acid synthesis (i.e we make less of it).
This is essential to the regulation of weight and it occurs naturally, but only if we don't screw it up by screwing up our hormones!
THE OMEGAS - PARTICULAR PURPOSES
Omegas provide building blocks for prostaglandins or eicosanoids of different types.
Like all body functions there is a best "working balance" of these. (The number assigned to the omegas simply tell the location where there is an unmatched carbon, with no hydrogen. Obviously, the location makes a difference.)
Omega 3: Anti-inflammatory
Omega 6: Inflammatory
Omega 9: Monounsaturated fat, olive oil, considered to be a "healthful" fat. (See "side note", below.)
The proper ratio: Omega 6 to omega 3: Between 1:1 and 4:1.
The American diet is 20:1 (i.e. highly inflammatory).
Omega 6: corn oil, soybean oil, vegetable oil, safflower oil, canola oil. Added to refined foods (and also cooked to the point it becomes damaged into hyrdrogenated oil - a killer). Minimize.
Omega 3: Fish, flaxseed, supplements. Increase!
"Inflammation damages our vascular and circulatory systems and contributes to virtually every degenerative disease known to humankind, from heart dieases to Alzheimer's, from cancer to diabetes." (Jonny Bowden, Ph.D., CNS, Living Low Carb) It is called The Silent Killer. Need I say more?
SIDE NOTE: THE REVERED OLIVE OIL LOGIC
Dr. Joel Fuhrman points out the olive oil became known as a healthy fat because it was an improvement over the other oils. However, that does not mean it is beneficial; it's just not as bad. It does raise LDL however and is not heart healthy.
