Fats and Oils

The right fats and oils used correctly are Essential Nutrients much needed by the body. The right fats and oils used correctly help the body detoxify, maintain circulation, and improve the immune system and health balance.

The wrong fats and oils or the right fats and oils used incorrectly promote disease and hasten death.

All fats are composed of carbon, hydrogen, and oxygen. It is how these elements are arranged in the molecule that define the characteristics, such as whether it is saturated, unsaturated, its melting point, etc.

Butyric Acid, the main fat in butter is one of the simplest short chain saturated fats and also the healthiest. It's structural formula looks like this:

All fats have the same structure basically. There is always a methyl (CH3) at one end and a carboxyl (COOH) at the other end. The main difference between fats is how many carbons are in the string.

Here is the diagram of Capric Acid, a fat found in goat's milk:

Both of the examples above represent saturated fats, meaning each carbon atom in the string is attached to as many hydrogen atoms as possible, in other words "saturated".

Saturated fats are generally sticky and not flexible. As the length of the carbon chains increases, saturated fats become increasingly bad and worse for the human body.

Unsaturated fats have some of hydrogen atoms "missing" which alters their characteristics.

Here is the diagram for Gamma-Linolenic acid (GLA):

GLA is an omega-6 oil, meaning the first double bond occurs after the carbon located 6 carbons away from the omega (methyl) end. (An omega-3 oil has the first double bond located 3 carbons away from the omega (methyl) end.) A double bond means two pairs of electrons are shared between two adjacent atoms. In this instance, then, the double bond is formed between the sixth and seventh carbon atoms. The double bond bond brings the atoms closer together than they would be in a single bond configuration, and the bond is stronger than a single bond. The double bond is signified by the double parallel lines.

Essential fatty acids are unsaturated fats with their double bonds. Essential means they are substances needed by the body in order to function properly and cannot be made by the body or synthesized from other substances and therefore must be supplied by the diet.

The example shows the GLA fat molecule in the cis configuration, meaning the "missing" hydrogen atoms are on the same side of the molecule. All the hydrogen atoms have a negative charge, therefore they will repel each other stronger on the side with the full complement, causing the molecule to bend. When this happens the fat doesn't aggregate or become sticky; instead it is fluid, which is good for the body.

But when hydrogen atoms are "missing" on opposite sides, the molecule is then in the trans configuration, or balanced, and the molecule will be straight and stiff like saturated fats. Trans fatty acids are among the most unhealthy fats.

Here is an example of GLA in the trans-configuration:

Each of these two GLA molecule models are identical as to the elements that comprise them. The difference is that in the trans configuration the carbon atom has been rotated, putting spaces missing hydrogen atoms on opposite sides. When you heat a healthy cis-configured fat molecule, it turns into the deadly trans-configuration.

In addition to trans fatty acids and long chain saturated fats, there are other forms of fats that are very bad for our health: hydrogenated and partially hydrogenated oils. These are oils heated to a high temperature in the presence of hydrogen gas and made to absorb hydrogen atoms to fill up the missing spaces. What they are doing is taking a healthy, unsaturated fat and turning it into an artery-clogging saturated fat in order to take cheap oils and to make them harden at room temperature (such as margarine) in imitation of butter for market appeal. Partially-hydrogenated oils are the worst because they contain the greatest amount of trans-fatty acids and other toxic substances.

For cooking, saturated fats are best because they will not turn into the trans-configuration. Butter is therefore best for this purpose. The next best are the mono-unsaturated oils like olive or canola. Mono-unsaturated means there is only one double bond in the molecule. Because it is unsaturated only once, experts have said it cannot be turned into the trans configuration. But I think this is incorrect, and I would not use mono-unsaturated oils (such as olive oil) for cooking.

The most healthful oils in their natural state are the most dangerous when heated.

Only buy oils that come in opaque containers, because those that come in clear containers have been chemically altered by the light they have been exposed to, producing free radical acids and rancid oils.

The two most important essential fatty acids are Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). These are both long chain omega-3 oils.

EPA

DHA

Omega-6 EFAs are found in vegetable oils such as almond, hazelnut, walnut, soybean, sunflower, sesame, olive, canola, borage, flax, mustard, pumpkin, and evening primrose.

Omega-3 EFAs, EPA and DHA, are found in the oils of fish that live in very cold water. DHA can be obtained from vegetable sources such as flax seed and Spirulina. RBC Life Sciences has a great, pure DHA product (called I.Q.)derived entirely from organic Spirulina. I use it myself every day and highly recommend it. Find it at RBC Wellness Products When you get to the RBC wellness products page, Scroll down to "I.Q."

EFAs make up the foundation of cellular structure. Human cell membranes are composed of substances called phospholipids, of which EFAs comprise an essential portion. EFAs help retain proteins within the membranes and have a significant effect on the materials entering and exiting the cell.They are also significant in the process of electron transport which the cell uses for cellular energy and cellular communication.

The flexibility of the cell membrane is critical for the health of the cell. Saturated and trans fats will pack together and become stiff. Saturated and trans fats are dangerous to cells especially artery walls where they will adhese and harden. But unsaturated fats tend to bend, making flexible links in our cell walls. Cell wall flexibility, fluidity, and permeability lead to greater health of the cells. This is especially important in the brain and eyes, where EFAs make up 25% by weight of the tissue. EFAs are required for the normal growth and repair of skin, blood vessels, and nerve tissue. They are necessary for efficient respiration. They strengthen the white blood cells of the immune system so that they can have unrestricted access to the cells of the body to protect it from bacteria and viruses. EFAs also have lubricating qualities, which help to lower blood cholesterol as it increases the solubility of cholesterol deposits allowing the body to wash them from the artery walls.

Omega-3 is known to lower the LDL cholesterol, the "bad" cholesterol that is claimed to lead to heart disease.

The importance of maintaining adequate levels of EFAs, especially omega-3 oils cannot be over stressed. The most abundant energy source in the body comes from EFAs. Their presence or their lack affects every aspect of biological function: growth, health, stamina, development, reproduction, emotional well being, and brain function - every aspect of health.

EFAs help transport oxygen throughout the body. We would literally suffocate to death, even if we take in an abundance of oxygen, if it can not reach the cells. EFAs promote the transportation of oxygen from the lungs through the capillaries and blood cell membranes to the individual cells. EFAs attract oxygen and protect the cells from viruses, bacteria, and pollution.

EFAs also help the body metabolize fats, due in part to its oxygen attracting properties. By facilitating the transportation of oxygen throughout the body thereby increasing the metabolic process in both speed and function, they increase fat burning. Increasing the amounts of "good" fats leads to a natural decline in the body levels of "bad" fats including the famous artery-clogging LDL cholesterol.

One of the most important aspects of EFAs is that they are the precursors to prostaglandins which cannot be formed without EFAs. Prostagladins are hormone-like substances that regulate all cellular processes. They regulate cell division, direct hormone levels, activate helper T-cells, enhance nerve function, control inflammation, and govern every aspect of the cardiovascular system.

EFAs, particularly omega-3 oils are essential for brain development. Studies have shown that a pregnant animal's diet deficient in omega-3s results in offspring with permanent learning disabilities. EFAs have a positive effect on all brain functions, including mood and perception. Some medical researchers are currently studying the effects of EFAs on schizophrenics and juvenile delinquents who fail to respond to counseling. EFAs in the diet are being studied for their positive effects on depression, mental acuity in the elderly, fatigue, irritability, menopausal problems, migraine problems, dry skin, hair loss, hyperactivity, diarrhea, inflammation, psoriasis, high blood pressure, blood platelet aggregation, and slow wound healing.