TYPES OF FATS AND THEIR ROLE IN HEALTH AND DISEASE: THE PROBLEM WITH POLYUNSATURATED FATS

Double bonds contain unpaired electrons, and polyunsaturated fats contain the most double bonds. This means they make the oil highly unstable whereby it can easily become rancid or oxidized. Polyunsaturated fats easily react with oxygen, light, water and various molecules in the body. If they become oxidized, such as through heating and exposure to oxygen (such as in processing and frying), polyunsaturated fats act as free radicals in the body. They can cause a great deal of harm in our bodies by damaging cell membranes and DNA. Damage to DNA may promote the development of cancer; free radical damage to our skin promotes wrinkles, and damage to blood vessels can promote the development of atherosclerosis. For this reason polyunsaturated fats should never be used for cooking; yet these are precisely the oils sold in the supermarket specifically labeled for cooking!

All fats and oils in nature contain a combination of saturated, monounsaturated and polyunsaturated fatty acids. Animal fats like butter, cream and tallow contain mainly saturated fatty acids and plant fats contain mainly monounsaturated fatty acids, or polyunsaturated fatty acids. In their natural state, that is, when found in raw nuts and seeds, polyunsaturated fats are very healthy. However, when turned into vegetable oil via processing, polyunsaturated fats can do more harm than good.

Various health authorities claim that the typical Western diet is too high in omega 6 fats (present in most vegetable oils) and too low in omega 3 fats (present in fish, flaxseeds and walnuts). This imbalance may promote inflammation, contribute to weight gain, suppress the immune system and promote depression.

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