Fats and EFA’s
Beginning in the 1980’s there was a general view that fat is bad for health. It has since been disproven multiple times in the ’90s and the beginning of this new millennium even though it continues to be excepted as a core foundational believe that fat is bad. It began with the idea that consuming fat would lead to elevated triglycerides and cholesterol, and thus be linked to arterial plaquing, heart and vascular disorders.
It is now apparent that the only way to reduce triglycerides and cholesterol is through the reduction of sugar and starch. The more elevated blood sugar levels the more the body responds by increasing the levels of insulin, and then insulin drives the glucose into the cell to combine glucose into triglycerides and triglycerides into cholesterol. In fact by reducing starches and sugars in the diet within seven days cholesterol can often be reduced 20 or 30 percent and there is speculation that says that by keeping triglycerides under 80 it is possible to gradually reverse the effect of plaquing and heart disease.
The initial thinking around fats and oils was that by eliminating them in what are called ‘no fat’ diets the degenerative effects could be reduced, especially the saturated fats. Since then researchers have shown that the actual composition of plaque is polyunsaturated fats which come from hydrogenation of vegetable oils such as margarine. The reaction in the food industry was to create foods with no fat and instead increased carbohydrate sugar content to make up for the bland nature that food when all the fat is removed. This has resulted in deterioration in health statistics over the last 20 years, that should have if anything improved with the reduction of fat in the diet. There is no proof any longer than fat is bad for us. This is outdated thinking.
So what are the healthy fats and oils and what are not? Olive oil and butter or ghee (clarified butter) are excellent sources of healthy fatty acids. There are three essential fatty acids (EFA’s) and multiple other fatty acids that are good for health. An essential fatty acid means that without the provision of this EFA in the diet disease will ensue. By eating butter and olive oil in our cooking we can assure the provision of these essential fatty acids. These days we hear more and more about flax seed oil as a rich source of omega-3 fatty, and Omega six and nine fatty acids and Conjugated Linoleic Acid as basic and essential for healthy metabolism. It is easiest to achieve these EFA’s in our diet through nutritional supplements because we do not have to hunt for these substances in our food and because the stability of these delicate essential fatty acids is assured by the tableting and bottling delivery systems that have been developed, especially bottles that do not allow light or oxygen to reach the oil thus reducing degradation and rancidity.
Different populations that have been studied, specifically the acid amount average all peoples and the people of the gas and may region of France, show that diets higher in a park paradoxically significantly lower and heart disease. And in France where significant consumption of a saying and docking his liver occurs the incidence of heart disease is only 25 percent that of the United States. And in me in the Arctic yes, population living almost exclusively on whale Glover shows adversely no incidence of heart disease or cancer or any me modern degenerative illness.
Eating fat results in an increase of Acetyl CoA that feeds directly into the minor Conrail activity of producing a TP and energy storage for the body and circumvents the need for the liver to translate glucose into acetyl chloride. Indeed in his been said that I eating diets higher in a and oil and increase of minor Conrail population in the cells can be encouraged. This ultimately leads to greater energy exchange and efficiency inside a metabolism.
Essential fatty acid metabolism is essential to cell membrane function and especially neurological function and hormonal function in the body. Many conditions that are discovering and away from her to frustrate us are easily improved with proper fat and oil supplementation. Often fragility in pregnancy results in miscarriage can be linked to unhealthy fatty acid metabolism and membrane in advocacy.
It is time to reverse the misconceptions of the 1980s and embrace the newly found through this a current research that indicate that fats and oils are vital part of her diet.
