For all their value, EFAs cannot do their job alone. To be effective they must bind with protein to form lipoproteins before the body can assimilate them. Therefore, EFAs and proteins should be consumed at the same meal in the proper ratios, along with a daily exposure of full-spectrum light. See “LIGHT,
The Ignored Nutrient” by Lady Carla Davis, MPH, Issue #1, The NZ Journal of Natural Medicine and “LIGHT: A Vital Nutrient” by this author at http://www.NourishingBasics.com.
Since 1900, Omega-6 consumption has increased by about 20 times the previous levels, primarily because of increased use of highly refined vegetable oils and partially hydrogenated oils in food preparation. However, Omega-3s are now only 1/6 of previous levels. Excessive consumption of Omega-6 fatty acids can interfere with the absorption of Omega-3 fatty acids and promote tumour growth. Compounding this problem is the high consumption of sugar, drugs, caffeine, tobacco, alcohol, GMOs, chemicals (e.g. glyphosate), pharmaceuticals, and fluoride, which block EFA enzyme systems and disrupt their conversion to prostaglandins.
MCTs ARE ESPECIALLY GOOD FOR ATHLETES
The type of fats that humans have consumed for millennia, were almost naturally balanced between stable saturated animal sources and undamaged EFA from a diet that included wild game and seafood. In the tropics, fat sources came from the coconut, palm fruit, and seafood. Hence, they did not cause the health problems that the damaged fats/oils, now being used in most processed/prepared food products and fast food restaurants, do.
Saturated fats supply the stable Medium-Chain Triglycerides (MCTs) found butter, coconuts, coconut oil, macadamia, and palm kernel oils. They are beneficial for premature infants, burn victims, those with Crohn’s disease, and cancer patients. These fats are not metabolized through the intestinal tract like regular fats and oils, but in the liver like carbohydrates. They facilitate the absorption of minerals, fat-soluble vitamins, and essential fatty acids. MCTs are especially good for athletes, because they deliver more energy than glucose.
SOURCES OF FATTY ACIDS
Dietary fatty acids are available from two basic sources: animal and vegetable. It is important to ensure that they are not damaged. Below are some of the main sources:
Saturates
Animal sources: Pork, lamb, beef and fats (lard, tallow, suet). Organ meats, unhomogenized full- fat goat, sheep & cow’s yoghurt and cheeses, cream, and butter. Vegetable sources: Coconuts and coconut oil/butter, palm and palm kernel oil, macadamia nuts.
Butter is not only an animal saturated fat, it is also contains vitamins, minerals, amino acids and several types of fats including butyrate, which serves as a base for the making of the brain chemical GABA (gamma-aminobutyric acid), our natural valium.
Coconut oil is a rich source of Lauric acid, which is also found in mother’s milk. It has antimicrobial properties and has been found to increase the body’s HDLs. Being a very stable fat/ oil, makes it one of the few oils suitable for cooking and baking. Virgin coconut oil, which is in a more natural state, has more scent and flavor than deodorized coconut oil. Both should be processed by a reputable company and packaged in light protected containers. According to Dr. Bruce, author of Coconut Cures, Coconut Water for Health and Healing, and The Coconut Oil Miracle, coconut oil can help moderate blood sugar levels by resensitizing the cells so they better utilize glucose. Hence, insulin secretion is improved and symptoms of type 2 diabetes can be reversed. http:// www.coconutresearchcenter.org/. However, coconut oil is not suitable for all blood types.
Monounsaturates – Omega-9
Vegetable sources: Coconuts, avocado, macadamia nuts, hazel nuts, almonds, sesame & other seeds, peanuts, and their oils, extra virgin olive oil.
Monounsaturated/oleic acid lowers heart attack risk and arteriosclerosis and aids in cancer prevention. Unlike what many believe, olive oil does not contain Omega-3 fatty acid. It is mostly a Monounsaturate fat with some Omega-6.
Monounsaturate fat with some Omega-6. Therefore, use it moderately in balance with Omega-3 and only the extra virgin olive oil, packaged in a light protected container. BEWARE: Some cheap olive oils brands are blended with Canola oil, which is GMO (seed) and a damaged fat.