Lubrication
Like any engine, our body needs not only an excellent fuel (good food), but also very good oils (called “unsaturated”).
Setting aside the outset of trans fatty acids, (which form toxic isomeric polyunsaturated fatty acids), the most harmful to health: what are the margarines based oils extracted hot and refined and all products labeled “partially hydrogenated oil”: the industrial pastries, snacks, crackers, chips, fried foods.
The important point is that there are two main types of fats composed of various fatty acids on the one hand, saturated fatty acids (no double bond), and secondly, the unsaturated fatty acids which divide themselves into fatty acids monounsaturated (one double bond) fatty acids and polyunsaturated (many double bonds). The presence of double bonds and their numbers which give the unsaturated fatty acids, their fluidity, while saturated fats are more solid at ordinary temperatures.
Saturated fatty acids are predominant in animal fats and action mainly energy. The surpluses are stored in the body, with a consequent overload disorders such as obesity, diabetes, fat, cardiovascular disease, etc..
The polyunsaturated fatty acids are “essential” to be provided by the diet, and, unlike saturated fats, they do not accumulate in the body for storage.
Acids include monounsaturated fats, the most widely used is oleic acid, the main component of olive oil and fat duck and goose.
The polyunsaturated fatty acids are grouped into two families (following the establishment of the first double bond:
- The omega-6: With its simple form, linoleic acid and its polymeric forms, the gamma-linolenic acid (GLA) and arachidonic acid present in vegetable oils;
- The family of omega-3: With its simple form, linolenic acid, mainly found in vegetable oils and forms long chains, eicosapentaenoic acid (EPA) and docohexaénoïque acid (DHA) or cervonique1 acid which are mainly contained in fish oils.
Omega-3 and omega-6 are the two main families of fatty acid precursors of messengers of cellular metabolism, eicosanoids, types of hormones produced by all cells of the human body continually to act as “messengers” cellulaires2 . Both families use the same biological pathway, the same enzymes, vitamins and trace elements to synthesize these messengers (which may then cause the phenomena of competitive inhibition).
GLA (designated as Omega-6 gamma) maintains skin hydration and helps balance hormones in women during the menstrual cycle. It is the direct precursor of anti-inflammatory prostaglandins PGE1, contributing to the maintenance of tissue integrity digestive, respiratory, circulatory and joints, while the EPA is a precursor of anti-inflammatory prostaglandins PGE3 also involved in protecting the body: their association is beneficial.
The EPA has also to inhibit the synthesis of arachidonic acid pro-inflammatory: it is the source of most good anti-inflammatory eicosanoids, vasodilators and antiplatelet agents.
DHA, the major constituent of neurons, is recommended for pregnant and lactating women. It helps maintain the upkeep of visual function, cognitive and emotional for all ages.
Main dietary sources:
- Linoleic acid sunflower oils, corn, grapeseed.
- Gamma-linolenic acid (GLA): milk, borage oil and primrose.
- Arachidonic acid: peanut oil, meats, eggs, milk, cheese.
- Alpha-linolenic acid (ALA): nut oils, soy, canola, black currant.
- EPA and DHA: almost exclusively in oils from fatty fish.
Besides the big eaters of fatty fish from cold seas (Eskimo) or those who strictly follows the Cretan diet (rich in omega-3 plant), we are all deficient in Omega 3, especially since the industrial revolution where food the ratio omega-6 to omega-3 which was about 1 in the prehistoric past is present 10 to 15. To protect us from inflammation and thickening of blood, he should return between 2 and 5.
To be healthy, we should therefore eat more:
Alpha Linolenic Acid (ALA), omega-3 the simplest, which is found mainly in flaxseed oil, walnuts and canola in the nuts (5/day) and salad of purslane, arugula, mache …
Omega-3 long-chain (EPA and DHA) provided by fatty fish: mackerel, sardines, herring, salmon, etc.. but this is not always easy, because these fish may be more or less rich in Omega 3 (as they are wild or farmed, according to the fishing area and season and what is worse, when they are after food chain, they are often polluted by heavy metals is the case of tuna).
We see that food supplements are almost essential, especially since it is double the dose in case of cardio-vascular diseases, the tripling in cases of inflammatory diseases, dermatological tumor quadrupling in the case of neurological diseases.
Hello,
“The polyunsaturated fatty acids are “essential” to be provided by the diet, and, unlike saturated fats, they do not accumulate in the body for storage.”
- The polyunsaturated fatty acids corn oil, soybean oil, safflower oil and sunflower oil are long chain triglyceride or LCT-oils.
To cut a long story short, as LCTs are digested, the bonds holding the individual fatty acids together are broken. They are eventually packaged into little bundles of fat and protein called lipoproteins. As they circulate, small particles of fat are released from the lipoproteins into the bloodstream. “This the source of the fat that collects in our fat cells and the source of the fat that collects in and clogs artery walls.”
Very few people know that there is more than one type of saturated fat. Coconut oil is 92% saturated but mostly medium chain triglycerides (MCT). MCTs are unlike LCTs. Their absorption, transport, metabolism and uses are completely different. Just my two cents.
Cheers,
CoconutOilGuy
http://www.coconut-oil-central.com
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