Know your
fats & oils
by Lady Carla Davis, MPH
Specializing in Nutrition
Fats are the major constituent of all cell membranes in the body. They are our most concentrated energy source and help protect against invading allergens, bacteria, and viruses. In fact, fats provide many life supporting functions that:
•Carry and store fat-soluble vitamins such as A, D, E, and K for healthy skin, reproduction, and blood clotting
•Assist the body in utilizing the B vitamins for digestion, nerve health, energy, and mental well- being
•Activate the flow of bile from the gall bladder
•Elevate calcium levels in the bloodstream and transport it to the tissues for strong bones and cramp-free muscles
•Help the body conserve protein to rebuild vital tissues
•Assist in maintaining normal temperatures
•Insulate and cushion the vital organs, nerves, and muscles against shock, heat, and cold
•Seal in moisture for healthier skin, hair, and nails
•Supply pregnant and nursing women with extra reserves and good milk
•Protect the cells against invading bacterial and viral infections
•Are necessary for hormone production, including sex hormones
Fats, oils, and fat-like substances such as cholesterol and butterfat in mother’s milk are also known as lipids. Lipids became major topics in the ‘90’s, yet there is still a tremendous amount of confusion, misinformation and suppression of accurate information about this complex subject. Perhaps, because sickness care and medication for their related illnesses are big business. In addition, this problem has been exacerbated by the giant edible oil industry, whose main objective is to promote their highly refined, commercial products.
All fats are mixtures of saturated, monounsaturated, and polyunsaturated fatty acids in different proportions.
Fatty acids are basically chains of carbon atoms that have an acid attached to one end with hydrogen atoms attached to the rest of the carbon atoms. They come in different lengths ranging from three carbons long (propionic acid) to 24 carbons long (lignoceric acid).
PRIMARY FATTY ACIDS:
Saturates are short chain fatty acids with an adequate number of hydrogen atoms and no double bonds within the chain. They are chemically stable and solid at room temperature.
Omega-9 Monounsaturates are medium chain fatty acids that are missing two hydrogens. In place of the two hydrogens, the adjacent carbons “double” bond to each other in a natural curved “cis” configuration. Their presence produces a liquid oil at room temperature.
Omega-6 Polyunsatrates and Omega-3 Super Polyunsaturates” are long chain fatty acids that are missing 4 or more hydrogen atoms and contain more than one double bond between carbon atoms in their chain. They are more unstable than the monounsaturated fatty acid, easily damaged during heating, and remain liquid. Omega-3 Super Polyunsaturates have fewer hydrogen atoms and are thus, more fluid than the regular Omega-6 Polyunsaturates.