Introduction

Seven things cause diseases; 1. Malnutrition. 2.Toxicity, 3. Infection 4.Heredity. 5. Trauma. 6. Mental attitudes 7. Disuse.

God has provided us with such a amazing immune system that unless we are malnourished or poisoned it, we will be able to defeat almost any infection sent our way.

Malnutrition and toxicity are the cause of most diseases.

The major diseases today are caused by 1. a deficiency in essential fats, 2. toxicity of bad fats, 3. lack of nutritional element involved in fatty metabolism, and/or 4.an excess of non essential fats.

These lifestyle diseases include Cardiovascular disease, Cancer, Diabetes, Arthritis and  Multiple sclerosis. 

A basic understanding of fat

Triglycerides=1 glycerol + 3 fatty acid
Fatty acid=fatty chain +acid group

In a fatty acid the carbon atoms are bonded together by sharing two electrons -single bond.   If they share four electrons it is called a double bond.

In humans there are no enzymes to insert a double bond any closer to the omega end, of the fatty acid molecule,  than the seventh carbon.  Humans require fatty acids with double bond in the 3rd and 6th position. Fortunately plants can manufacture these, commonly refereed to as Omega 3 essential fatty acids and Omega 6 essential fatty acids respectively.

A double bond gives the molecule a different shape, typically a bend. This bend gives the Fatty Acid different chemical properties. Typically the more double bonds the lower the melting point and they are more fluid. (Straight pieces of wood stack more compactly then crooked branches.)

Essential fatty acids

Omega 3 fatty acids
1. Alpha Linolenic Acid (LNA)
2. Stearidonic Acid (SDA)
3 Eicosapentaenoic Acid (EPA)
4. Docosahexaenoic Acid (DHA)

Omega 6 fatty acids
1. Linoleic Acid (LA)
2. Gamma-linolenic Acid (GLA)
3. Dihmogamma-linolenic Acid (DGLA)
4. Arachidonic Acid (AA)

Non essential fats

Monounsaturated fatty acids
1. Oleic Acid (OA)
2. Palmitoleic Acid (POA)

Saturated Fatty Acids
1. Stearic Acid (SA)
2. Palmitic (PA)
3. Butyric (BA)
4. Arachidic Acid
5 Caprylic Acid

Why these names: Oleic -Olive, Linoleic-latin for flax is linum, Greek root for fat is stea, Palmitic acid come from the palm. 

Saturated Fatty Acids

The length of a Saturated Fatty Acids carbon chain determines the melting point. Butyric acid melts at 18 F , it has 4 carbons. Whereas Palmitic with 16 carbons melts at 145 F.

Long chain saturated fatty acids are a component of our cell membranes. They are less reactive than unsaturated fatty acid and separate the unsaturated fatty acid thereby preventing unwanted chemical reactions. (Like grandmother sitting between two youngsters). The are solid at body temperature and tend to make the cell membranes more sticky.

Saturated Fatty Acids are mainly used as fuel. They hook up with a carrier protein (carnitine) and a enzyme within our mitochondria snips off 2-carbon fragments (acetates). These acetates are burned in the Kreb cycle producing ATP (energy)

Short-chain SaFAs (found in butter and coconut oil) burn better than the long-chain SaFAs (found in beef, mutton and pork). The long-chain SaFAs interfere with the reactions involving the EFAS and lower the metabolic rate. 

Unsaturated Fatty Acids

Because of the bending by the double bonds unsaturated fatty acids aggregate poorly and melt at a lower temperatures.

In nature the double bonds are in a cis configuration, meaning both hydrogen atoms on the carbons are on the same side. This causes the bending and the lower melting point. If the Unsaturated Fatty Acids is in the trans configuration (hydrogen atom balanced on opposite sides) this bend is nearly absent and its properties are more like a saturated fatty acid. In addition the enzymes are not designed for the fatty acid that look like unsaturated but act saturated.

A double bond produces a slightly negative charge, since like charges tend to repel, they have a tendency to disperse. This gives the cell membrane a anti-sticky property.

Monounsaturated Fatty Acid

Our body can make unsaturated fatty acids by inserting a cis-double bond between carbon atoms 9 and 10 .  Monounsaturated Fatty Acids are for this reason non essential.

Palmitoliec Acid found in milk, coconut and palm oils can, in excess,  interfere with the conversion of essential fatty acids to prostaglandins.

Humans can insert double bonds between 7 and 8 carbons, 9 and 10 carbons, 12 and 13 carbons, 15 and 16 carbons by enzymes. Humans however can not insert double bond between any of the carbons from the omega 1 to 6 position.

Oleic Acid
  Olives, nuts, canola oil.
  One double bond between 9 and 10 carbon.
  Melting point 55 F.
  Resists damage by oxygen and is fairly stable to temperature of 300 F.
  Can be made by humans from saturated fatty acids. In excess oleic acid 
  interferes with the essential fatty acid's conversion to prostiglandins.

Polyunsaturated Fatty Acids

Omega 3 essential fatty acids

Alpha-linolenic Acid (LNA)
3 double bonds one of which is between the 3rd and 4th carbon (omega 3). LNA is found in flax seed, hemp seeds,candlenut, soybean, rape (canola), walnuts, wheat germ, chia, pumkin seeds.

Stearidonic Acid (SDA) is found in black currant seeds.

Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) is found in fish and sea food and snakes.

Omega 6 essential fatty acids

Linoleic Acid (LA) is found in most vegetable oils and is commonly referred to as polyunsaturated.

Gamma-linolenic Acid (GLA) is found in evening primrose oil, hemp and borage.

Dihomogamma-linolenic Acid (DGLA) is found in mothers milk.

Arachidonic Acid (AA) is found in animal products.

Functions of essential fatty acid that makes them essential;  Brain cells, nerve synapses, sense organs, adrenal glands, sex hormones and  all other cells require the omega 3 and omega 6 fatty acids for optimal function. Prostaglandins are derived from these.

Chemical Nature of Essential Fatty Acids

Attract oxygen
Increase oxidation and metabolic rate.
Absorb light energy
Carry a slightly negative charge therefore repel one another.
They do not easily aggregate therefore they keep the cell membranes fluid.
They are weakly basic and can form weak bonds with acid groups like the sulphdyrl found in proteins.  Stabilizes membrane proteins.

 Cellular function of Essential fatty acids.

Attracts oxygen.
It holds some oxygen in our cell membranes. This act as a barrier to bacteria, viruses and fungi.
Assist in the transport from our lung to the oxygen caring molecule hemoglobin in the red blood cells.
The essential fatty acids in concert with a sulfur containing protein on the cell membrane activate oxygen for use in cellular metabolism.

Essential fatty acids in the membrane:
Hold proteins in the membrane by their electrostatic force. (Membrane protein are receptors, pump, channels.)  Create electrical potentials which can create a current and be involve in sending electrical messages. Essential fatty acids are part of the membranes of subcellular organelles [Golgi apparatus,  endopasm reticulum- protein factories, lysosomes- digestive function,  mitochondria - energy factories (oxidizes glucose, anino acids or fatty acid to produce heat and energy), nucleus contain our DNA.]

Essential fatty acids are the precursors of Prostaglandins. Prostaglandins short lived intracellular regulating hormone.  Properly balanced Prostaglandins enhances immune functions, reduce inflammation, reduce edema, reduce blood pressure and platelet stickiness.

Sunshine

The more light to the skin the less essential fatty acids are needed.

The wavelength of sunlight vibrates at the same frequency as of the electrons in the double bonds in essential fatty acids. These electrons can capture light energy

Essential fatty acids are part of photosynthesis and absorb sunlight. They react with oxygen and attract oxygen enabling cells to produce energy for the activity of life.

The fats of northern fish and northern grains are higher in essential fatty acids

The fats of the seeds and nuts and olives in temperate zones are lower in essential fatty acids and contain more monounsaturated oils. Olives, almonds, etc.

The fats in the tropics (coconut and palms) are mostly saturated.

The omega 3 oils are like "liquid sunshine" and more crucial in northern climites (and indoor workers).

Daily requirement of essential fatty acids

Linoleic (omega 6) 1 Tablespoon
Alpha linolenic (omega 3) 1 to 2 teaspoon
Ratio idea is 3 to 1

Omega 3 derived Prostaglandins

LNA>SDA>>EPA>>DHA
PG3 is made from EPA
PG3 is  Prostaglandin 3

Omega 6 derived Prostaglandins

LA>GLA>DGLA>AA
PG1 is from DGLA, PG2 is from DGLA

Prostaglandin are derived or similar to the parent compounds PG1, PG2, or PG3.  There are more than 30 known prostiglandins.

Prostaglandins short lived intracellular regulating hormone.
Their production is under precise control by enzymes
They have 20 carbon atoms, a 5-membered ring and 2 side chains. The number of double bonds in the side chains determine their function.

Currently we discuss three major classes of Prostaglandins;
Prostaglandin 1 (PG1)
Prostaglandin 2 (PG2)
Prostaglandin 3 (PG3)

All PG1s and PG2s can be derived from Linoleic acid (w6).

All PG3s can be derived from Linolenic acid (w3).

PG1;
  From dihomogamma linolenic acid (DGLA)
  Keeps platelets from being sticky
  A diuretic effect on kidney
  Help insulin work better
  Improves nerve function
  Regulates T-cell immune function
  Regulates calcium metabolism
  Prevent the release of Arachidonic acid from cell membranes - decreasing

PG2;
From Arachidonic acid
Promotes platelet aggregation
Promotes salt retention
Promotes inflammation

PG3;
From Eicosapentaenoic acid (EPA)
Have very weak platelet stickiness
EPA prevent AA from being released from the membrane- probably the main benefit of (EPA)

Antioxidant, Free radicals, and oxidation 

Inside our cells are energy factories call mitochondria where Nutrients and oxygen are consumed producing energy. The by -products of this consummation include free radicals. Most free radicals are neutralized by antioxidants. Those that remain steal or surrender electrons from other cellular structures including DNA, proteins, and the cell membranes.

Oxidation and reduction reaction are the basis of energy transfer and heat. This is the basis of life. The intermediate forms of the chemical reactions consist of free radicals (molecules with an unpaired electron, which rapidly reacts with other molecules). Life would not exist without these chemical reactions.

Antioxidant slows oxidation. They stop unwanted chemical reactions. Antioxidants are used as food additives to retard spoilage and color changes.

Antioxidants in the body, such as vitamins E, A and C can prevent cell damage and other changes caused by oxidation. Antioxidants act by scavenging the oxygen free radicals

When an atom or a molecule combines, or forms a chemical bond, with oxygen, it tends to give up electrons to the oxygen. Oxidation is defined as any reaction involving a loss of electrons

Light and oxygen causes unsaturated oils to spoil. Light can activate the double bond in the unsaturated fatty acid making it a reactive molecule.  This causes it to react with other molecules creating a chain reaction, altering the fatty acid structures.

Although unrefined oils contains the antioxidants vitamin E and others it also contain the pro oxidant metal such as copper and iron. For this reason unrefined oils damage quicker than refined. Also artificial antioxidants are added to supermarket oils.

We age party because our cells undergo free radical damage to the fatty acids in cell membranes.  In the cell membranes are the fat soluble vitamins A and E, enzymes catalase and superoxide dismutase which fight / repair free radical damage. Zinc copper and manganese are in these enzymes. Vit. C and a long list of other agents are for preventing free radical damage.

Polyunsaturated fatty acid are chemically reactive. They accelerate the oxidative reaction that produce energy and heat. Like a furnace, but you want the fire confined and controlled otherwise the wall and house burn down. The antioxidants contain the fire and quench the escaping sparks.

Vitamin E
If we use nuts and seeds as our main source of fats in our diet will have plenty of vitamin E.
The more essential acids in a seed or nut the more antioxidants and Vit. E they contain to keep the essential fatty acids stable

Light, oxygen and heat destroys them.
Idea
-Mechanically pressed
-Protected from light and air
-Fresh
-Stored frozen
-Organic
-Amber glass bottle

Speed of reactivity (spoilage)
LNA 12 time faster than Oleic (OA)
LA 2.5 time faster than OA
"Eat things that spoil, but before they do."

Oil Production

The most easily destroyed oils are the most valuable

What we have done to white bread we have done to our oil. We should label the oils in the store "white oils" because the natural nutrients have be processed out.

Tasteless, depleted and toxic.

Virgin olive oil is the only unrefined oil widely available.

Lecithins, fat soluble vitamins, phytosterols (which block cholesterol absorption), magnesium and other minerals have been removed from these "white" oils.

Traces of chemical extraction (Gasoline - hexane end heptane) are in many processed oils. Chemical preservatives are added. The refining requires heating which produce toxic trans fatty acids,cyclic compounds, aldehydes, ketones, epoxides, hydroperoxides etc.

White oils like white bread and white sugar leads to nutritional deficiencies and disease.

Big business. 29 billion dollars per year.

88 pounds of fats and oil per year per person in the USA.

Raw food > Solvent extracted or pressed > degum > refine > bleached > filtered > deodorized > Supermarket oil

Solvent extracted (lose protein, fiber vitamins, mineral)

Dissolves ground raw food in hexane or heptane(gasoline) and agitate at 140F. Oil is separate from residual seed cake. The oil and gas mixture is heated to 302 F. Most of the solvent (gasoline) is evaporated off at this temperature.
or
Pressed (lose protein and fiber)

Degumming (lose chlorophyll, Ca, Mg, Fe, Cu).
Water and phosphoric acid is added at 140 F. Agitated and then separated.  Oil and water separate easy.

Refining (lose free fatty acids, lecithins, Phospholipids, mineral).
Oil is mixed with Sodium hydroxide (lye or Drano). Agitated at 167 F and then separated.

Bleaching (lose chlorophyll, carotene, flavor compounds)
Mixed with acid-treated clay materials at 230 F and separated.  Toxic peroxides and conjugated fatty acids are form from the essential fatty acids in the oil.

Deodorizing (lose free fatty acids, flavor compounds, vitamin E)
Steam distillation under pressure to temperature of 500 F
Note: at temperature above 302 F unsaturated fatty acids become damaged and form toxic compounds including trans- fatty acids.

Synthetic antioxidants (preservative ) are frequently added (BHT,BHA,TBHQ, Citric acid and methylsilicone) 

Phospholipids

Phospholipids - a glycerol base with two fatty acid attached and one phosphate group attached.

Cell membrane is the covering of the cell composed of two layers of phospholipids. The phosphate groups are water soluble and are located on the surfaces with the omega ends of the triglycerides inward. The water loving phosphate group ensures that each molecule of phospholipid lines up in same direction on the water surface

The membrane contains both saturated and unsaturated fatty acid. The saturated fatty acids  provide stability between the reactive and fluid unsaturated fatty acid. Too much saturated fatty acids and the cell become firm and sticky. Not enough and the cell might over react.

Lecithin

Lecithin is a Phospholipid. It contains a choline on the Phosphate group, a phosphate group, two fatty acid one of which is a essential fatty acid and one saturated fatty acid. Usually extracted from soybean oil. Spoil rapidly unless using the nutritional poor in essential fatty acids hybrid soybeans that spoil less rapidly. (From soybean with 3% LNA rather than the usual 6%.)

Functions of lecithin;
Keeps cholesterol soluble and protects it from oxidation
Makes up 22% of HDL
A component of bile and brakes fat into small droplets. It is an edible detergent.
Is a necessary component in our liver's detoxification function.
In the thymus gland strengths our immunity.
Can be made in humans if essential fatty acids choline and phosphates are in our food.

Hydrogenation

The process of adding hydrogens to the double bonds in unsaturated fatty acids is called hydrogenation. It convert a Unsaturated fatty acid to a Saturated fatty acid. The reason is to make the oil firm at room temperature.

It is done with a metal catalyze and hydrogen gas at high temperature (250 F to 410F). The catalyst is usually made of nickel and aluminum.

Complete Hydrogenation;
Converts nearly all the unsaturated fatty acids to saturated fatty acids.
This product is stable and can be heated without further damage from heating.  It  still contains some fragments and altered fatty acids.

Partial Hydrogenation;
Converts unsaturated  into saturated fatty acids, trans-fatty acid, fragments, aldehydes, altered fatty products, hydrocarbons.  Can be damaged further by heating.

Trans- fatty acids A twist in the double bond, making the fatty acids straight rather than bent.
Effect
1. Higher melting point (solid at room temperature).
2. Brakes down slower.
3. Misfits into enzymes and membrane structures.
4. Makes the platelets more sticky
5. Impairs the protective barrier around the cells ("holes in the membranes")
6. Interferes with the electrical properties of the essential fatty acids (short- circuits).
7. Interferes with the production of the Prostaglandins by plugging the enzyme system
8. Increase cholesterol, decrease HDL
9. Interfere with our liver's detoxification system.
10. Cancer increases the increased consumption of trans fatty acids. This effect is because the essential fatty acids protect against cancer (especially omega 3) and the trans fatty acids interfere with essential fatty acids. This is because it lowers the efficiency of the B and T cell involved in the immune function.. It also alter the activities of liver enzymes in deactivating carcinogens (oxidase cytochrome P-448/450)
11. Worsens insulin resistance in diabetics

Amount of trans fatty acids:
Stick 31%
Tub Margarine 17%
Diet 18%
Shortenings 20+% 
French Fries 37%
Candies 39%
Bakery Products 33%

The Dutch government bans the sale of margarines containing trans-fatty acids.

Cottonseed oil

1% cyclopropene -Liver toxin
Gossypol -cause edema, shortness of breath and paralysis.
High levels of pesticide residues

Herring and capelin oils

10 to 20% cetoleic acid.  a toxin

Deep-fried oils is a major source of toxic fats including cyclic monomers and trans fats.

Brominated oils

Use the enhance cloud stability in bottled fruit drinks. Prevent unsightly rings in the neck of the bottle. Brominatad oils damage the heart muscle, cause goiters, damage live kidney and testicles. Out lawed in Holland and Germany.

Rancid oils have multiple toxin in them. When in doubt throw it.out. These include perxides which can be toxic to the lung.

Cheeses and aged, mixed or whipped foods contain increased amount of oxidized fat and cholesterol and decreased amounts of anti-oxidants

Toxicity is dependent on:
1. Lethal dose
2. Speed of action
3. Frequency of exposure.

Alternatives to Margarine

Becel
Refined sunflower oil and tropical fats
No trans-fatty acids
No hydrogenated fats
No animal fats
Provide omega 6 essential fatty acids
No omega 3 fatty acids

Dip bread in fresh unrefined oils

Butter substitutes from corn meals 

Heating oil 

Heating oil above 300 damages the oil causing toxin formation. Virgin olive oil is the only Supermarket oil that has not been heated to 392+  during processing

Frying Foods;
Heating the oil increases the rate of chemical reactions (oxidation) especially if it is in the presence of air (oxygen) and light. Many toxic products of oxidation occur, including trans fatty acid and other unnatural breakdown products (dimers and polymers etc). Our cells accumulate these toxic product and age more rapidly.

The nutritional value of browned food is poor. Proteins turn into acrolein a known carcinogen.

Frying food is an unhealthy practice and ideally should be avoided.

For those who can not help themselves and insist on frying;

Saturated fats are the most stable to heat. Monounsaturated are the second most stable. Polyunsaturated fats are unstable to heat.

Saturated fats that are low in the essential fatty acids are safer for frying.

Monounsaturated fatty acid oil that are lower in the essential fatty acids are safer for frying

Mixing water with the oil when frying prevent overheating of the oil and polyunsaturated oils can be used in this way.

Safer oils for frying are;

Butter
Tropical fats
High oleic sunflower or safflower oil (not regular sunflower or safflower oil)
Peanut oil
sesame oil
olive oil

Metabolism of Sugar 

Refined sugar and starches cause a rapid influx of glucose into our blood stream. Our pancreas respond by releasing insulin . Insulin trigger the conversion of glucose into fatty acids (saturated) these are mostly stored as fat but also causes an increase in circulating triglycerides.

In the cells energy factory (mitochondria) glucose is broken down to a 2-carbon acetate then into carbon dioxide and water. To prevent excess ATP (energy) from being produced the acetates are converted into fatty acid and /or cholesterol for storage. ( 2-carbon acetates are vinegar and toxic if not converted.).

High insulin level (caused from excess sugar and refined carbohydrates) inhibit the release of the essential fatty acid from storage resulting in a functional deficiency of the fatty acids causing disease.

Refined sugar and carbohydrates also contribute to disease by depleting vitamin and minerals, decreasing immune system function and by the lack of fiber. 

Metabolism of fatty acid

Minerals and Vitamins in Lipid Metabolism;

Vit. E ( and carotene) - Protect essential fatty acids from damage by oxygen and free radicals
Vit. C. - Recharges Vit. E after it disarmed the free radicals

Fatty acid oxidation to acetates
Beta (main) -co-factors -Vit. B2, Vit. B3, Pantothenic acid, Sulfur and Potassium
Alpha (alternate) - co-factors- Vit. B12, Pantothenic acid, Biotin, Sulfur, and magnesium

Acetates oxidation to carbon dioxide and water. (Producing energy).
Co-factors - Vit. B2, Vit. B3, and Iron

Inserting a cis- double bond into a saturated fatty acids molecule requires Vit. B2, Vit. B3, and Iron.

Synthesis of fatty acids from 2-carbon acetates.
Co-factors -Vit. B2, Vit. B3 and Biotin

Prostaglandin synthesis.
1st step - Co-factors- Zinc
2nd step - Co-factors- Vit. B 6
3rd step - Co-factors- Zinc, Vit. B6, and Vit. C

Cholesterol Transport
Esterification (hooked to a fatty acid) - Cofactor- Vit. B6 is required.
Change to a bile acid - Cofactor- Vit. C

Deficiencies of these co-factors or essential fatty acids leads to a malfunction of the multiple functions of fat and lead to cancer and other degenerative diseases.

68% of us die from food-related degenerative conditions. 60% of us lack some essential nutrition.

Common nutritional deficiencies

Iron, calcium, zinc, magnesium, vitamins C. A, E, B6, B2, copper, chromium selenium and omega 3 fatty acids.

Bile contains lecithin which emulsifies fatty material increasing it surface area. This speed up the rate of digestion

Bile and the pancreatic enzyme lipase digest the fats so they can be absorbed into small intestinal mucosa cell. In these cells they are packaged into a protein and phospholipid bags called chylomicrons. These go into the lymph vessels then into the blood stream. The chylomicrons with the help of the high-density lipoproteins transport the lipids to the liver for processing. The liver packages these fatty acids and cholesterol into very low-density lipoproteins and low-density lipoproteins for transportation to the cells of our body.

Cholesterol is rigid like the saturated fatty acid. Cholesterol is also incorporated into the membrane. If there is an excess of saturated fat ingested this will displace the cholesterol from the membranes thus raising the cholesterol in the blood. A diet rich in essential fatty acids mean that more cholesterol can be incorporated into the membranes because the essential fatty acids are fluid and balance the more rigid cholesterol.

Lipoproteins -Carrier for fats, cholesterol and fat-soluble vitamins. Consist of a single layer phospholipid membrane withcarrier proteins and lipids enclosed. (VLDL, LDL, HDL Lp(a))

Cholesterol can be synthesized from fatty acid, sugar or proteins

Melts at 300F

A building material for , estrogen, progesterone , testosterone, stress hormones, Vit. D, bile acids.

Saturated and monounsaturated fatty acid are the main sources of the acetate fragments for cholesterol production. (Our body conserves essential fatty acids for non-fuel functions.)  An excess of  refined carbohydrate produce an excess of acetate fragment which pushes the cholesterol factories into more production.

A 150 pound person has about 1/3 pound of cholesterol

Cholesterol once made is not broken down but is secreted  into the bile. 94% is reabsorbed. It is the oxidized cholesterol that damages the arteries.

Only oxidized LDL cholesterol damages the arteries.

Apo(a) is a repair protein carried by Lp(a) and is risk for atherosclerosis in high levels. Fibrinogin/fibrin level also carry this risk. Increased level of Vit. C keep the levels of Apo(a) and Lp(a) down.

Vit. C,  niacin, zinc, magnesium, chromium, selenium, iodine, fiber and fresh natural unsaturated oils can lower cholesterol.

Raise HDL with garlic, onions, brewer's yeast, ginseng, fish, lecithin, chromium, Vit. C and Vit. E

Lowering CAD is closer correlated with fiber intake than Saturated fat consumption 

Specific oils

Canola Oil

The Canadian oil. Made from Rape seed. From 1956 to 1974 oils from rape seed contained 40 erucic acid. Canola oil is from a hybrid rape seed containing less than 5% erucic acid.

Erucic acid is a 22 carbon monounsaturated fatty acid. The double bond is in the omega 9 position. Test on rats in the early 1970s caused heart damage in the rats and this oil was banded by the FDA. Canola oil was recognized as safe by the FDA because of it low erucic acid level and pressure by the Canadian government. It was later found that the metabolism of fats in rats is different than man and eurcic acid is safe in humans.

Canola oil is a processed oil -devoid of minor ingredient -white oil. It contains some toxic by product of the refining process.

It does contain 7% omega 3 essential fatty acids and 50% omega 6 essential fatty acids.

It should not be used in cooking

Walnut oil

A recent study reported in the Annals of Internal Medicine demonstrated the superiority of walnut oil to olive oil in lower the total and "bad" Cholesterol.(1) Walnut are a excellent source of omega 3 oil.  Walnut oil is 5% omega 3 and 51% omega 6,  the highest nut for omega 3 fatty acids.

Olive Oil

Extra virgin olive oil. First pressing =extra, virgin =unrefined.
High in monounsaturated fatty acid low in essential fatty acids.
Virgin (unrefined) olive oil contains phytosterols, chlorophyll, magnesium vitamin E, carotene and other minor ingredients which explains it health benefits.

Medium-chain fatty acids

Median-chain fatty acids are made from tropical oils. The raw triglycerides are split into fatty acids and glycerol. The fatty acid are separated into short medium and long groups. The medium chains are reached using sodium anhydride to glycerol making medium chain triglycerides.

These are absorbed directly into the blood stream bypassing the liver a nutritional advantage in liver disease.  Medium-Chain Triglycerides pass through membranes easily and are transported by albumin

Best oils

Soybean  oil unrefined fresh. -7% w3 -50% w6 and excellent ratio.

Flax seed oil unrefined fresh -58% w3 -14% w6 the best Omega 3 fatty acids.

Walnut oil unrefined fresh -5% w3 51% w6 the highest nut for Omega 3 fatty acids.

Wheat germ oil unrefined fresh 5% w3 50%w6 a rich source of octacosanol (a fatty alcohol which help the nerves and heart.)

Safflower, sunflower, sesame, and rice bran oils are good oils but lack the omega 3 fatty acids.

Avocado, peanut and almond oils are like olive oil in being mostly a monounsaturated oil. 

Tropical fats

Butter and tropical fats are the safest for frying because they contain only small amounts of the essential fatty acids.

Limit intake because of dangers of saturated fats.

Raw tropical fats contain vitamin E and tocotrienols and these antioxidant protect from atherosclerosis.  The danger is in refined tropical fats.

Types are coconut, palm, palm kernel, cocoa and shea nut. 

Butter

Contains 500 different fatty acids

Contains short-chain fatty acids which are easy to digest.

Contain long chain saturated fatty acids which (in excess) interfere with the enzymes that metabolism the essential fatty acids. Thus potential, interfering with prostigandins.

Lacks the minor element of unrefined vegetable oils

Low in essential fatty acids

Contains Cholesterol

Contains 5 to 10 time the pesticides of vegetable

May contain antibiotic residuals

Contains up to 6% trans -fatty acids produces by the bacteria in the cows stomach.

Relatively stable to heat and light.

Oil content of foods::

Grains 1-3%
Soybeans 18%
Coconut 35%
Flax 35%
Nut 50 to 70%
French fries 13.2 % oil
Potato chip 39.8% partially hydrogenated fat. 1/3 of which is trans-fatty acids.

Omega 3 essential fatty acids (EPA and DHA) very low melting point - antifreeze for cold water fish. The colder the water the fish lives in the higher the Omega 3 essential fatty acids

Warm-water fish, sharks slow-moving fish contain more monounsaturated fatty acids.

High in Omega 3 essential fatty acids are sardines, trout, salmon, and mackerel

Herring and capelin contain the toxic oil Cetoleic fatty acids.

Within certain people groups (that have survived on cold water fish and mammal for generations) some have developed mutations that prevent the conversion from LNA to EPA and DHA. These require cold water fish oils for optimal health

Recently EPA and DHA have been produced commercially from brown and red algae.

Beneficial effects of EPA and DHA rich oils;

1 Makes platelets less sticky
2. Lower apo(a) and fibrinogen levels
3. Lowers triglycerides
4. Lowers blood pressure
5. From EPA we make prostaglandin 3
6. Less cancer

The must be fresh or frozen to preserve the Omega 3 essential fatty acids

With adequate LNA we can make adequate amounts of EPA and DHA. 

Milk

Human Milk
4% fat
8% LA
Contains dihomogamma-linolenic acid -and omega 6 intermediate in prostaglandin synthesis.

Cows Milk
3.5% fat
8.5% Short chain saturated fatty acids -easy to digest
43% Long chain saturated fatty acids
The cow's 4 stomachs destroys essential fatty acids by hydrogenating them. Produces 3-6% trans- vaccenic acid

Free range chickens that get sunshine whole fresh food and fresh air produce nutritional better eggs. Health eggs require healthy chickens. The natural chicken diet of grains, seeds, and greens produces eggs that contain 35% less cholesterol and are a good source of essential fatty acids. The essential fatty acids in free range chicken eggs makes the egg more perishable. With the refinement of commercial chicken feeds the eggs are more stable but less nutritious. Good for business bad for health. In addition chicken egg factories are a breading ground for diseases.

Beef
Saturated fat 40%
Monounsaturated fat 40%
Omega 6 fat 2.1%
Omega 3 fat 0.8%

Therapeutic Oils 

Chinese water snake oil contains 20% of the omega 3 EPA -(richest know source). Salmon oil is 2nd at 18%

Evening primrose oil
72% Linoleic acid
9% gamma-linolenic acid (GLA)
Chose the unrefined braid Efamol

Borage oil
24% GLA (possible minor toxic ingredients)

Black currant seed oil
18% GLA 9% SDA (Stearidonic)
First intermediate to PG1 from LA

Deficiencies and disease may interfere with the enzymes that catalyze the conversion of LA to GLA. (These include excess cholesterol, excess saturated and monounsaturated fatty acid, trans-fatty acids, alcohol, aging, zinc deficiency, diabetes, and high sugar consumption.)

Possible benefits of GLA
1. Helps with premenstrual syndrome
2. Helps skin and nail conditions including eczema
3. Helps in Sjogren's syndrome
4. Helps arthritis by increasing PG1
5. Helps in schizophrenics
6. Increased metabolic rate
8. Reduces liver damage from alcohol
9. Decrease insulin resistance in diabetics
10. Lowers B/P
11. Beneficial in multiple sclerosis
12. Helps with diabetic neuropathy

The first 3 on this list may be an indications for Evening Primrose Oil or other GLA oils. the last 9 may be better treated with Omega 3 oils or combined GLA and Omega 3.

GLA oil may worsen Omega 3 deficiency syndromes. Correct Omega 3 deficiency first. Black currant seed oil contains the 2nd intermediate in both w6 and w3 Prostaglandin synthesis and my be preferable to Evening Primrose Oil.

The co-factors zinc, magnesium, Vit. C, and Vit. B3 and B6 must be present for the benefits of the essential fatty acids to be realized.

Flax seed

A grain
1 tablespoon of flax contains 1 teaspoon of oil
6 tablespoon of flax contains 2 tablespoon of oil
(1/3 is oil)

3 teaspoon in a tablespoon,
1 cup =16 tablespoons=8 ounces=237 ml
1/4=4 tablespoons
1/4 cup flax contains 4 teaspoons of oil
1/8 cup flax contains 2 teaspoons of oil

45-65% LNA
20% LA
If it is your only oil would develop a deficiency of LA.
Flax seeds contain high-quality easily digestible protein
Flax seed is a excellent source of fiber
Flax seed a good source of minerals
Flax seed contain Lignans. Lignans are cyclic molecules with anti-cancer, anti-viral, anti-bacterial and anti-fungal properties. Flax is the best know source.
Flax seed are better than the oil because of the fiber, antioxidants, vitamins and minerals contents are higher.

A report (found in the Internal Medicine News, Nov 1, 1999) describes a study on men with prostate cancer.  The subjects in this study followed a fat-restricted diet with flaxseed supplementation (30 g/day) for the 3-4 weeks between their diagnosis and surgical prostatectomy.  Lower PSA levels were found in the Flaxseed treated group. Subjects also had significant reductions in total cholesterol, from a mean of 195 to 163. 

Exotic oils

Kukui (Candlenut)
So rich in oil that it will burn like a candle
Richest source of LNA for tropical countries.
40% LA, 29% LNA

Psyllium seeds
40% LA 30% LNA
The whole seed is used for food in India and Middle eastern countries. 

Essential fatty acids help obesity by:
1 Digest slowly preventing hunger.
2. Increase metabolic rate.
3. Decrease hunger because you are no longer deficient in essential fatty acids.

Deficiency of essential fatty acids can result in;
Skin disease (dry, eczema, hair loss)
Arthritis and autoimmune conditions,
Sterility
Kidney and liver disease
Hypertension
Heart and vascular diseases
Weakness
Neuropathy
Endocrine gland failures
Cancer

Age spots contain denatured oils and protein called lipfusin.

Saturated fats slow down metabolic rate

High-protein, high-fat diets
High fat - Ketone-induced kidney damage.
High protein - Toxic protein breakdown products. Gout. Proteins are potent allergens in the face of absorptive problems. Osteoporosis.

Allergies:
Leaky gut syndrome:
Leaky gut in the mother (allowing some proteins into the mothers circulation and secondarily into the fetus circulation) can trigger allergies in the child. Abnormal fatty acid in cell membrane may contribute to this problem.

Essential fatty acids build better cell membranes to keep antigens from being absorbed into our circulation.