Fatty Acid

Question 1

The Big Ideas for Fatty Acids

Answer 1

Healthy Fatty Acid deficiency is epidemic

Musculoskeletal Issues
Endocrine Issues
Cardiovascular Issues
Immune Issues
Allergies, Skin Problems
Depression etc

Inflammation can be effectively managed with nutritional therapy, therefore reducing healing time

Question 2

Facts

Answer 2

On average fat composes 15% of our body weight

Animal and vegetable fat sources provide a concentrated source of energy

Contrary to popular belief, a fairly high percentage of diverse, good quality fats are required for optimum health

Question 3

Lipids and Fatty Acids

Answer 3

Lipids are specifically made triglycerides
Containing 3 fatty acids + 1 glycerol molecule

Fatty Acids contain anywhere from 1 to 24 carbon atoms
named according to the length of carbon chain and degree of saturation

Question 4

Classifications: Note all fats and oils are some combination of saturated, monounsaturated and polyunsaturated fatty acids

Answer 4

Saturated

Highly stable, do not go rancid easily, solid or semi solid at room temperature, non essential because the body can make them, found in animal fats and tropical oils

Monounsaturated Oil

Relatively stable, do not go rancid easily, liquid at room temperature, non essential because the body can make them, found in olive oil and oils from (almond/pecans/cashews/peanuts) and avocados

Polyunsaturated Oil

Relatively unstable, go rancid easily, always liquid, contains essential linoleic acid and alpha linoleic acid, never heat or use in cooking, found in flax/nuts/seeds and fish oils (omega 3 and 6 oils)

Question 5

Other Four Essential fats

Answer 5

Along with Linoleic (LA) and Alpha-Linoleic acids (ALA)

Gamma-Linoleic acid (GLA)
Arachidonic acid (AA)
Eicosapentaenoic acid (EPA)
Docosahexaenoic acid (DHA)

Question 6

Roles of Fats in the body

Answer 6

Provide Energy
Building blocks for cell membranes and hormones
Aiding absorption of fat soluble vitamin A,D,E,K
allowing proper use of proteins
serving as a protective lining for the organs
increasing satiety
making food taste good
Help regulate energy absorption by slowing the absorption of food

Question 7

Prostaglandins

Answer 7

Hormones like substances found in nearly every tissue and fluid in the body.
They control the inflammatory function the body needs to inflame and anti-inflame

Question 8

List of fats/oils: a general guideline for healthy fatty acids in your diet is 30% saturated, 10% polyunsaturated, 60% monounsaturated

Answer 8

Omega 3

Fish oil, Flax seed oil, Wheat germ, Walnut, Hemp, Pumpkin

Omega 6

Sunflower, Sesame oil, Safflower, Peanut, Black currant seed, Evening primrose

Saturated

Palm, Coconut, Eggs, Butter, Raw dairy, Animal flesh fats from pastured animals

Omega 9

Extra virgin olive oil, Hazelnut, Almond, Avocado oil

Question 9

How do these big ideas connect

Answer 9

Historically we ate 300-1000 different foods, today we eat 17-20. Wild things have naturally high omega 3, a lot of fish today is farm raise and not as healthy. Cooking fish destroys most of the omega 3 oil. Grain fed beef has zero omega 3, while grass fed beef has omega 3. We consume hydrogenated fats, partially hydrogenated, highly processed vegetable oils and fried fats which are toxic and interfere with the essential roles of good fatty acids in the body. All of these factors along with the rampant consistent use of prostaglandin inhibiting drugs like aspirin and NSAIDS disrupt our inflammatory response causing are bodies to be vulnerable to a myriad of inflammatory and auto immune diseases e.g. arthritis, lupus, colitis, IBS and fibromyalgia to name a few