Good fats vs. Bad fats

We have been brainwashed to believe that fats are bad for us. But did you know that fats our essential to our health? Fats are the cell membranes (lipid membranes), building blocks to hormones, protection to our organs, insulation to keep us warm, cushioning around the organs, fat soluble vitamin (A, D, E and K), proper use of proteins (fats are the cell wall lining protecting the protein – enzymes in the cell) and slows the absorption of food (as well as makes us feel full!). Fats keep us warm – insulating us from the cold, keep us full and satisfied for hours (logs vs. kindling). Fat is also needed for our brain health as fat is surrounds the myelin sheeth around neurons (neurotransmitters) for electronic signals for healthy brain function and reactions. Fats are needed for every cell in our body as they are the phospholipid layer of the cell membrane.

“Every human cell has a protective, permeable membrane. Membranes contain two layers, each made mainly of proteins, cholesterol, and fats in the form of phospholipids. Phospholipids are almost the same as triglycerides, except that one of the three fatty acid units is replaced by a molecule that contains phosphorus. The cell membranes are made up of three factors: these include phospholipids, glycolipids, and cholesterol. Phospholipids are the largest component of the three. Phospholipids are made up of saturated and unsaturated fat, and the balance of these is what is important to the functioning of the body. A large part of the human body is lipids, and many neurodegenerative diseases are lipid, also known as fat, related. Hence, the balance of unsaturated, especially essential fatty acids, and saturated lipids is critical to human and animal health.” -http://www.thenaturalvet.net/Fats-and-Their-Relationship-to-Cell-Membrane-Function_ep_61.html

Not all fats are created equal, though. More harmful fats include saturated fats and trans fats, both of which are usually solid at room temperature. Unsaturated fats are typically healthier and are liquid at room temperature, such as olive and fish oil [1]. While society may tell us that fats are bad for you, good fats are essential to life.

Don’t think of fats as good or bad but rather if they are in and out of balance…except if they are damaged processed vegetable oils as canola, soy and cottonseed oils. If they are processed or damaged fats as most vegetable oils, fake man made fats and hydrogenated trans fats -then we can call them bad fats! What makes natural fats as vegetable oils become bad fats are how they are converted and processed. Vegetable oils are damaged in the processing and the massive amount of production of the oils. Olive oils are damaged as well if they are exposed to oxygen and light so make sure you olive oil is organic, extra-virgin, cold pressed and in a dark bottle! We have become out of balance in the fats we eat with an over abundance of omega-6 fats and little or no omega 3 fatty acids. Avoid the hydrogenated oils!

“Lipids are fats, typically provided by the diet. Essential fatty acids, like omega 6, omega 3 fatty acids, can influence the health of your myelin sheath. … In fact, in young children, dietary fatty acids are important for the development of the nervous system.Jul 6, 2015 –Myelin Sheath and Essential Fatty Acids | LIVESTRONG.COM

Not all fats are equal as you know now. Harmful fats are the trans fats and damaged processed vegetable oils but avoiding all fat are wrong and also horrible for your heart and brain health plus more benefits as listed above. The media – marketing and advertising campaigns as well as the food giants and big pharma have really created an impact (negative one!) on our health. Ancel Keys started it all (as you can read in my past blogs). Now we need to created a happy and healthy relationship with good fats as it is really the sugar and the processed vegetable oils that are creating havoc on our countries health, obesity and diseases. What is the source of your fats?

We have two types of fat that are essential- which means our body does not produce or make it on its own. Omega 3- Alpha Linolenic Acid and Omega 6 fatty acids – Linoleic Acid. The we have conditionally essential fatty acids as GLA, AA, DHA and EPA. The ratio of omega 6 to omega 3 should be 1:1 ratio but we have way too much omega-6 fats in our diet from the abundance of vegetable oils in our processed and manufactured foods. Only fats that should be heated are stable fats as the saturated fats listed below.

Omega 3 oils: fish oil, flax seed oil, wheat germ, walnut, hemp, pumpkin

Omega 6 oil: sunflower, sesame oil, safflower oil (not damaged), peanut oil, black current oil, evening primrose oil

Saturated fats: palm oil, eggs, coconut oil, butter, raw dairy, animal fats from pasture animals.

Omega 6 fats: extra virgin olive oil, hazelnut oil, almond oil, avocado oil (mono-unsaturated fats)

If you want to be a fat burner, eat less, feel full, be satisfied for hours, improve immune system, brain health, heart and inflammatory process (prostaglandins) they you may want to re-assess your food plan but make sure your digestive system is working properly including your liver/gallbladder function and pancreatic enzymes (lipase) to digest fats. Learn more about stomach acid – the pH should be 1.5 to 3 so most everyone is HYPOchloridic- or not acidic enough in their stomach to start properly digesting your foods. We need a mixture of healthy fatty acids in our food plan for optimal health but everyone is different based on their ancestoral background. The guildelines should vary based on bio-individual needs based on heredity, blood type and ability to breakdown/utilize fats (billiary function- gallbladder to release bile and emulisfy fats)

The guidelines vary but start around – but get a functional evaluation on EFA as I didn’t need fish oil when had lingual-neural testing. It is about balance- I responded better to evening primrose oil and borage oil. There is no oil perfect for everyone but get individual testing to find out which is best for your body based on it’s own innate intelligence with the NTP functional evaluation exam.

30% saturated fats
10% polyunsaturated fats
60% monounsaturated fats

Find a Nutritional Therapy Practitioner near your to get a full treatment including the functional evaluation to learn more about your health from the inside out. We always start with the foundations (see image below) and work north to south to correct dysfunction!