We need to inflame before we can de-flame… the prostaglandin function to help our inflammation process. Essential fatty acids are required to form prostaglandins. The functions of prostaglandins include:
- regulation of our cells communication system (example: open and close channels)
- aid in homeostasis in the body -maintenance and fine-tuning
- increased blood flow in the kidneys
- bronchial tubes -dilation
- controlling the inflammatory process
Today we are discussing the inflammatory function of Prostaglandins as it is an unknown function in our body but so important – and another reason that we must eat more healthy fats in our food plan each day! We need fats to form prostaglandins that control the inflammatory function – as we need to create inflammation first in response to an injury of any type before we anti-inflame to heal. We need to stop consume the damaged vegetable oils and trans fats. Instead we need to consume grass fed, pasture raised animal products, clean fats have proper liver function, zinc, b-vitamins, whole foods and avoid drugs to control inflammation (that actually inhibit the process!).
We have three groups of prostaglandins that are involved in controlling this process:
- Prostaglandin 1: (PG1) Anti-inflammatory
- Omega-6 -> Linoleic Acid -> Gamma Linolenic -> DGLA -> PG-1 formation
- Prostaglandin 2: (PG2) Inflammatory
- Saturated Fats -> Arachidonic Acid ->PG2 Pro-inflammatory
- Prostaglandin 3: (PG3) Anti-inflammatory
- Omega 3 -> Alpha Linolenic Acid -> EPA -> PG3 Anti-inflammatory
- Omega 3 -> DHA -> EPA -> PG3 Anti-inflammatory
Most of us are out of balance as we consume too much PG1 fats (Omega-6) and not enough saturated fats and PG-3 Omega 3 fats. From the big food giants, media and marketing campaigns, we are now eating oils in highly processed form – which is part of our problem of our health and quality fat consumption. We have too many highly processed fats in our foods (manufactured). The processed oils are not viable as a source of energy or to be converted into prostaglandins. Saturated fats are not eaten as in the past- as organ meats from pasture raised and grass fed animals plus people have been afraid to eat tropical oils. Highly processed omega 6 fats are creating an imbalance of our fats and not eating as many omega 3 fatty acids plus saturated fats to help the proper prostaglandin inflammatory response.
Good sources of fats include:
- Omega 6: *(not damaged, processed toxic types) corn, safflower, peanut and most oils (over consumption) but better source from gamma linolenic acid (GLA) black currant seed oil, evening primrose and borage oil.
- Omega 3: flax, wheat germ, hemp, walnut (organic)
- Omega 3: fish oils (wild source)
One major problem we are not digesting fats properly – most people have liver and gallbladder dysfunction. Most of us do not have the ability to release viscous bile that is required to emulsify fats then we don’t have the right digestion process (stomach acid not low enough) to activate the pancreatic enzymes in the duodenum (beginning of small intestine). We need the liver function to convert the healthy fats. The enzyme lipase is need to breakdown fats and conversions to prostaglandins.
The other issue is the required co-factors to convert healthy fats to prostaglandins.
- proper digestion
- proper digestive enzymes
- enzymes: including delta-6 desaturase
- amino acids
- vitamin b-6
- magnesium
- zinc
Stimulators to prostaglandin formations:
- vitamin E, C, B3 and B6
- Magnesium
- Zinc
Prostaglandin (PG 1 and PG2 anti-inflammatory formation) inhibitors are too common- if they are present, these inhibitors stop the conversion and processes. The conjegation of the necessary fatty acids are inhibited if we take:
- Trans fatty acids
- Aspirin- stops the production of the inflammation prostaglandins but also stops the Arachidonic Acid cascade- stops the production of the PG2.
- NSAIDS
- Steroids
You will shut down the anti-inflammation processes if you have the above inhibitors. We can interact with the process by taking GLA fatty acids – as black current seed, evening primrose oil and borage oil to help get closer in the process to form PG1 anti-inflammatory fats.
