Many of you would have taken Omega-3 or Omega -6 in your life and most of you would have been advised that these are essentials to your health wherein they play a crucial role in brain function and in the normal growth and development of your body. https://www.positivehealthwellness.com/pain-relief/stop-snoring-complete-guide/ You would also been told that polyunsaturated fats can help reduce the cholesterol levels in your blood and lower your risk of heart disease. Right? Yes, it is but many of you do not know that, they being polyunsaturated fatty acids, excesses of them would cause many health challenges which you would in the first place want it done away. Hang on a minute and read on to find out here.
The question here is whether there is a threshhold limit of polyunsaturated fats (in essence all saturated fats), above which the deleterious health effects will occur. No one really knows and as a result of this, avoidance of excessive consumption of all unsaturated oils, that is, oils that are liquid at room temperature, whether processed, cold pressed or unrefined, except extra virgin olive oil is necessary for healthy living.
With the exception of fruits and fruit juices, it is impossible to avoid unsaturated oils since all plants contain them. However, the fiber in plants offers some protection against the toxicity of these oils. Don’t think you are avoiding unsaturated fats if you eat commercial meat because commercial animals are also fed soybeans and corn, both of which high in unsaturated fats. In fact, there is no group of people whose diet does not contain unsaturated fats.
Are unsaturated fats really essential? First you need to understand the term polyunsaturated acids (or PUFAs) which are sometimes termed as ‘essential fatty acids”. Basically they are polyunsaturated oils within the unsaturated oil category which include soybean, corn, sesame seed, safflower, canola, flaxseed, nut (peanut, walnut, almond, etc.), fish (salmon, cod liver), Evening Primrose and Borage oils. All unsaturated oils contain some omega – 6 acid, called linoleic and some omega-3 acid, called linolenic acid. Linoleic and linolenic acids are the precursors of gamma-linolenic acid or GLA and Eicosapentaenoic acid or EPA, which then converts to Docosahexenoic acid or DHA. These chemicals are being highlighted here because many of you think you are avoiding unsaturated oils while taking omega-6 and omega-3 oils, or GLA, EPA and DHA.
Is it rational to talk about substances, which you to no avail can avoid no matter how hard you try as being essential? With the exception of being in fruits, PUFAs are present in all plants (seeds, nuts, grains, beans, vegetables, etc.). Humans and animals contain desaturase enzymes, which can produce the essential unsaturated fats from oleic and palmitoleic acids when deprived of the so-called essential fatty acids. No one has ever given any correct physiological evidence that these PUFA’s are, in fact, essential. Why? During the 1990s many journal articles have reported that the body makes its own brand of unsaturated oils in people who don’t eat the exogenous ones. PUFA’s poison the enzymes inside your body that are necessary for the production of unsaturated oils.
In what way would unsaturated fats inhibit enzymes and cause immune suppression? According to researches, excessive unsaturated fats inhibit all body systems, mainly by inhibiting enzymes essential to metabolic processes required for health and immune protection. Unsaturated fats has far-reaching effects when it directly kill white blood cells and inhibit proteolytic enzymes which causes trouble at many sites where proteolytic enzymes are necessary; amongst them are the digestion of dietary protein, the digestion of clots, the digestion of the colloidal protein released by the thyroid gland which leads to the active thyroid hormone, and the digestion of cellular proteins involved in maintaining a steady state as new proteins are formed in the cell. The enzyme system called the protein kinase C (PKC) system can be excessively activated by PUFA’s, including free linoleic and linolenic acids, excess estrogen (a cancer promoter) and cancer promoting phorbol esters. These substances stimulate the cell while blocking the energy it needs to respond. In cases of diabetes and cancer, the PKC system is also abnormally activated.
Unsaturated fats in mitochondria allow take ups of water into them but unsaturated oils are great cellular respiration inhibitors. Unsaturated fats are, by definition, toxic.The body contains enzymes sufficient enough to make just the right amount needed but this makes mitochondria very susceptible to free radical damage and to the damage of dietary unsaturated oils. All toxins are enzyme poisons. Dietary unsaturated fats suppress the enzymes that make in vivo unsaturated fats. Therefore, free unsaturated fatty acids (PUFA’S) inhibit mitochondrial respiration and the cell has trouble breathing. Stress and hypoxia (oxygen deprivation) cause cells to take up large amounts of unsaturated fatty acids where they can directly damage mitochondria. Thus, large amounts of stored unsaturated fats may present a real danger to the stressed person. This is especially true in people who have cancer because cancer cells are known to have a high level of unsaturated fats.
Polyunsaturated fats (PUFs) are greatly immunosuppressive and anything that suppresses the immune system is likely to cause cancer. It has been suggested that polyunsaturated fats cause cancer. When your body gets sufficient nutrition, your diet includes immunosuppressive PUFs which make you prone to infection by bacteria and viruses. When you are starved, however, your body’s PUFs reserves are depleted. This allows our bodies’ immune systems to recover which, in turn, allows us to fight existing infection and prevent other infections. It is to be noted that on one hand, the immunosuppressive effects of PUFs in sunflower seeds are useful in treating autoimmune diseases such as multiple sclerosis, and on the other hand, the same fatty acids could be used to suppress the immune system to prevent rejection of kidney transplants.
There were reports in 1970s of excessive cancer deaths using diets that were high in PUFsbut by the early 1980s, we were being exhorted by doctors and nutritionists to eat more PUFs because they were ‘good for us’ despite the fact that in January 1980 the University of California at Davis had reported PUFA-fed mice were more prone to develop melanoma. In May 1980, the same publication carried a similar report from Oregon State University which said that PUFs fed to cancer-prone mice increased the numbers of cancers formed. In 1989 there was a report of a ten-year trial at a Veterans’ Administration Hospital in Los Angeles where it was reported that patients fed with a diet which had double the amount of PUFs as compared to saturated fats, a fifteen percent increase in cancer deaths was noted as compared to the saturated fat group. The authors of the report said that the PUFs had been the cause of the increase in cancer deaths and so did the British Medical Journal in its 6 October 1973 editorial issue.
In 1930 in the USA, with eighty percent of men smoked cigarettes and the tar content of cigarettes was much higher than it is today, the death rate at that time from lung cancer was very low. In contrast, when in 1955 doctors decided that PUFs were good in terms for heart disease protection, lung cancer deaths increased so dramatically. It was even more alarming that by 1980, although the number of American men who smoked had dropped to only thirty percent, there were sixty times as many lung cancer deaths as the result of PUF being consumed as much as three times more often.
Carcinogens such as background radiation, ultraviolet radiation from the sun, particles in the air we breathe and the food you eat continuously attack all of you. Normally, the immune system deals with any small focus of cancer cells so formed and that is the end of it. But linoleic acid suppresses the immune system. With a high intake of margarine, therefore, a tumour may grow too rapidly for the weakened immune system to cope thus increasing our risk of a cancer. Since 1974, the increase of polyunsaturated fats has been blamed for the alarming increase in malignant melanoma in Australia. It was said the sun causes it. Are Australians going out in the sun any more now than they were fifty years ago? Definitely not. They are certainly eating more polyunsaturated oils where even the cream on milk was removed and replaced with vegetable oil. Victims of the disease have been found to have polyunsaturated oils in their skin cells. Polyunsaturated oils are oxidised readily by ultra-violet radiation from the sun and form harmful ‘free radicals’. These are known to damage the cell’s DNA and this can lead to the deregulation we call cancer. Unlike polyunsaturated fats, saturated fats are stable and they do not oxidise easily to form free radicals.
Linoleic acid is one of the essential fatty acids that your body needs but cannot synthesise. You must eat some to survive. It is fortunately that conjugated linoleic acid (CLA) which differs from the normal form of linoleic acid is beneficial to your body. But this small difference has been shown to give it powerful anti-cancer properties as the anti-cancer fat. Scientists at the Department of Surgical Oncology, Roswell Park Cancer Institute, New York and the Department of Biochemistry and Molecular Biology, New Jersey Medical School, showed that even at concentrations of less than one percent, CLA in the diet is protective against several cancers including breast cancer, colorectal cancer and malignant melanoma. Conjugated linoleic acid has one other difference from the usual form in that it is not found in vegetables but in the fat of ruminant animals. The best sources are dairy products and the fat on red meat, principally beef.
Well, it can now be seen that there is no one specific condition where in throwing a coin, heads and tail, you win all. It is just a matter of how much is much and how little is little for maintaining a healthy body for healthy lifestyles. It has always been a general rule of thumb that you should adopt or consume moderately to be on the way to healthy living.