Updated January 2008
A FAT MISTAKE
In Vegetable Oils Trans Fatty Acid is not the Only Threat
Most vegetable oils contain way to much omega-6 essential fatty acids
USER MANUAL The bar charts represent the percentages of fatty acids (What is a fatty acid?) in fats and in oils. Saturated fatty acids (list of saturated fatty acids) are in blue, the percentages of monounsaturated fatty acids (list of mono-unsaurated fatty acids) are in yellow and the percentages of polyunsaturated fatty acids from the omega-6 (list of omega-6 fatty acids) and the omega-3 (list of omega-3 fatty acids) essential fatty acids respectively red and green. The digits under the charts represent the number of carbon atoms and the number of double bonds in the fatty acid molecule. The data are from the United States Department of Agriculture (USDA) |
HUMAN and ANIMAL FAT
Human and animal fat contains saturated (blue) and monounsaturated fatty acids (yellow).
Human and animal fat also contains some polyunsaturated fatty acids (red and green).
The similarity between human and aninal fat is striking.
How can eating fat with the same composition as human fat damage your health?
It is also obvious that about 50 % of the fatty acids in animal fat are unsaturated (yellow and red)
The fatty acids we make and the fatty acids we find in food:
1- Become fat molecules
and
2 - Form the bulck of the membranes of all our cells.
Cell membranes are made of a double layer of fatty acids attached two by two
to a phosphoric acid molecule (the yellow spheres in the drawing) forming Phospholipids
FRUIT OILS
Like human and animal fat fruit oils contain mainly monounsaturated (yellow) and saturated fatty acids (blue).
VEGETABLE OILS
The composition of vegetable oils differ greatly from the composition of human and animal fat
Most visible is the vegetable oil huge content of polyunsaturated fatty acids from the omega-6 essential fatty acids
family (red), while human fat has more monounsaturated fatty acids (yellow)
One hundred years ago an American was consuming on average 1 pound of vegetable oil per year (1/4 of a teaspoon per day).
Today the consumption of vegetable oil reaches 40 pounds per year (almost 2 fl.Oz per day).
We use the omega-6 essential fatty acids (EFAs) stored in cell membrane to make prostaglandins
that stimulate blood coagulation, inflammation and immune response. The prostaglandins we make from omega-3 EFAs maintain blood fluidity, reduce inflammation and immune response.
The large increase in vegetable oil consumption is a factor of undue blood coagulation and of chronic inflammation in tissue and organs.
Vegetable oil consumption also favors allergy and autoimmune diseases .
CANOLA (rapeseed oil)
Canola oil had a favorable omega-6 to omega-3 ratio of 2 to 1. However, since omega-3 fatty acids are very sensitive to degradation by oxidation the producers of Canola oil have recently selected rapeseeds with a reduced content of omega-3.
This was announced as an improvement of the product’s quality (extension of shelving life and better resistance to cocking).
Canola oil is made of rapeseed oil by chemically reducing its content of 30-60 % of erucic acid (22.1) to a maximum of 2 %.
Because of its erucic acid content the Environmental Protection Agency (EPA) lists rapeseed oil as a biochemical insecticide.
S.M.A.R.T. fx
S.M.A.R.T. fx ™ is made of tuna oil and sardine oil
\
Its 30% content of long chain omega-3 EFAs makes S.M.A.R.T. fx ™ the perfect supplement
to correct the excessive high omega-6 to omega-3 ratio in our diet.
Copyright 2007 Edmund Devroey MD
