qualitygeek - Member

qualitygeek

Joined January 2012

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Weight History

Start Weight

178.0 lb

Lost so far: 8.0 lb

Current Weight

170.0 lb
Performance: losing 1.0 lb a week

Goal Weight

135.0 lb

Still to go: 35.0 lb

wife, mom, Jesus freak, engineer (sparky), law school drop-out, chiropractic doctoral student, pet hooman to a pack of wild chiwawas

Favorite websites:
https://parker.edu
http://meded.ucsd.edu/clinicalmed
http://www.auntminnie.com
http://www.learningradiology.com
http://www.eatgreendfw.com
http://www.mercola.com
http://www.naturalnews.com
http://www.ravnskov.nu/cholesterol.htm
http://www.fatsickandnearlydead.com & http://www.jointhereboot.com
http://www.rawfor30days.com - how to reverse diabetes in 30 days
http://vacationstogo.com

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qualitygeek's Latest Posts

Good Fats Vers Bad Fats
The only real bad fats are artificially created trans fats - those that are partially hydrogenated by unnatural processes. Other fat sources are fine in moderation. Every cell is your body needs fat to maintain the membrane which holds the contents of the cell inside the cell.

This is especially true for the nervous system which needs lots more omega-3 fatty acids (FAs) than the average person consumes (unless they are taking it in a supplement).

Fats are a stored form of fatty acids. Fats contain 3 fatty acids (FA) which when put together on a glycerol backbone are called a triglyceride. The differences among fatty acids that make one kind of fat different from another is how many double bonds between the carbons in each FA & the placement of those double bonds. Fatty acids are made of carbon chains with lots of hydrogens and a carboxyl group (-COOH).

Saturated fatty acids have zero double bonds between the carbons - the carbons are full of hydrogens except at the carboxyl end. Bacon fat (lard) is an example of a saturate fat - saturated fats are usually solid at room temp & may become liquid when heated.

Monounsaturated fatty acids have a single double bond and are liquid at room temp, but may solidify when refrigerated. Olive oil contains oleic acid which is a monounsaturated omega-9 - the double bond (cis which means same side) is at the 9th carbon from the non-carboxyl end, technically since it is an 18-C chain, it is also the 9th carbon from the carboxyl group. Foods containing monounsaturated fats include almonds, avocados, bacon, canola oil, cashews, eggs, grapeseed oil, ground beef, hazelnuts, high oleic safflower oil, high oleic sunflower oil, macadamia nuts, olives (discussed above), pecans, peanuts, peanut oil, pistachios, sunflower oil and tea seed oil. Note: foods with fatty acid content contain more than one type of fatty acid.

Polyunsaturated fatty acids have more than one double bond & are cis isomers. Linoleic acid (LA) is an omega-6 with 2 double bonds - the first of which is at the 6th carbon from the non-carboxylic end. Alpha-linolenic acid (ALA) is an omega-3 with 18 carbons & three double bonds - the first of which is at the 3rd carbon from the non-carboxylic end . Arachidonic acid (AA) is an omega-6 with 20 carbons and four double bonds - the first of which is at the 6th carbon from the non-carboxylic end. Only two EFAs are known for humans: LA & ALA. Foods high in polyunsaturated fats include anchovies, Brazil nuts, corn oil, cottonseed oil, flaxseed & its oil, herring, mackerel, pine nuts, safflower oil, salmon, sardines, sesame seeds, soy products, sunflower seeds, trout, tuna and walnuts.

Omega-6 fatty acids can be found in leafy vegetables, seeds, nuts, grains and vegetable oils (corn, safflower, soybean, cottonseed, sesame, sunflower). Most of us get plenty of omega-6s in our diets. Intake of grains and vegetable oils should be limited since most commonly consumed oils are higher in omega-6 FAs which are easily converted to AA which can be very inflammatory. AA is not bad, it is necessary for some physiological functions, but too much can be less than positive for health. Animal proteins & grains are the primary sources of direct AA in dietary intake.

Ecosanoids made from Omega-3 FAs are anti-inflammatory. Omega-3 FAs are easily damaged by heat & easily oxidized so should be consumed with high anti-oxidant sources like foods high in vitamin C & should be minimally processed to avoid damaging the FA. Good sources of omega-3 include: wild-caught sardines, shrimp, scallops, herring, anchovies, cod, halibut, salmon & tuna; flaxseed; kale; collard greens; spinach; raspberries; fermented organic non-GMO soy products; walnuts. Symptoms of an omega-3 deficiency include fatigue, dry and/or itchy skin, brittle hair and nails, constipation, depression, frequent colds, poor concentration, lack of physical endurance and joint pain. The skin on the soles of my feet gets super dry & cracks when I'm deficient in omega-3s so I try to remember to supplement with Omega Sufficiency by Innate Choice - it is the only fish oil I have tried that I don't taste all day (& night) after taking it. Make sure any omega-3 supplements that you use do not contain sodium benzoate or potassium as an additive - this gets converted to benzene in the presence of heat or vitamin C & benzene is a known carcinogen.

Artificially created trans fats are made by adding hydrogen to break a double bond in a polyunsaturated cis oil . Why do they do this? Hydrogenation makes the oil more stable, increases product shelf life and allows the oils to be undergo heating at higher temperatures. Conjugated linoleic acid (CLA) is made by ruminant animals such as cattle, sheep, goats . CLA is found in the fat stores of these animals - the milk fats & body fat. CLA is both a trans fatty acid and a cis fatty acid. Meat and dairy from grass-fed, free-range animals have higher quantities of CLA.

BTW, cholesterol is needed as a precursor for normal androgen production - men not producing or eating enough will end up with low testosterone. A couple trying to get pregnant with insufficient innate or dietary cholesterol will probably not be able to make a baby & if they are able to make a baby, the probability of a healthy baby is lower.

I don't get my info or opinions from webmd - I got mine from various graduate courses using Marks' Basic Medical Biochemistry & an assortment of Clinical Nutrition textbooks.

posted 26 Feb 2012, 20:49

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