Recommended reading: Taking the Fear Out of Eating Fat by Lori Lipinski
Every single cell in our body needs fat to water-proof itself. Our bodies are mostly water. Brain tissue, liver tissue and neurons all contain high percentages of fat - monosaturated fat!
The names 'mono-saturated' and 'poly-unsaturated' reflect the chemical structure of two very different fat molecules. Mono (one) means one carbon double-bond in the fat molecule. Poly (many) means multiple carbon double-bonds. Saturated means: 'saturated with hydrogen atoms'. Unsaturated means: 'missing hydrogen atoms'.
Why does this matter? The chemical structure determines the stability of the fat - its resistance to rancidity at warm temperatures. We, being warm blooded, need our fat to remain stable at warm temperatures. The carbon atom in the double-bond provides stability - it is the anchor for the hydrogen atoms. Hydrogen atoms, in contrast, are reactive. They need to be securely attached to carbon atoms. Monosaturated fat, with all its hydrogen atoms tightly secured, does not oxidize or become a toxic free-radical the way polyunsaturated fat in does.
Artificially synthesized and processed oils such as canola oil, wesson oil and all corn oils are especially prone to oxidizing at low temperatures. These synthetically denatured oils and fats act as toxins in the human system, decreasing overall metabolic function and vitality.
"High-quality animal fats [such as butter and ghee] are your best source of healthy fats....fats provide the essential nutrients for our cellular membranes, and our hormones and hormone-like substances. Fats are also our best tools for keeping our blood sugar balanced. High quality animal fats are essential in the diet today. Raw, grass-fed, butter is our best health food. When heated, fats are altered,thereby creating dangerous free radicals. In addition, when fats are heated, the life-giving elements of fats, like enzymes and the Wulzen factor, are destroyed. It is best not to heat fats. Healthy fats are high in essential nutrients needed to fight toxins and rebuild healthy, vibrant cells. Raw, organic, animal fats are your healthiest sources of fats. Other healthy fats include....Avacado, coconut oil, cod liver oil, eggs..." [1. Kristina Amelong, Ten Days to Optimal Health, A Guide to Nutritional Therapy and Colon Cleansing]
Below are some of the common fat terms we hear every day and what they actually mean when we do our grocery shopping:
Monosaturated fat is stable at warm temperatures. Polyunsaturated fat goes rancid at warm temperatures (especially in high temperature commercial vegetable oil processing). Why is this? Monosaturated fat has a full complement of hydrogen atoms, all locked tightly to its 'carbon atom backbone' as pictured below. This structure is more resistant to free radicals.
Free radicals are rogue molecules that steal electrons from other molecules, making them metabolically disfunctional. Fat molecule oxidation is called 'lipid peroxidation'. Polyunsaturated fat electrons are more easily snatched away in the process called lipid oxidation where a healthy fat molecule becomes de-natured. Once useful for energy or tissue building, it becomes a toxin in the body. It is also interesting to note that the chemical structure of monosaturated fat allows it to be packed tightly together, while the chemical structure of polyunsaturated fats prevents this. [2]
Oxidation simplified is the chemical reaction where at least one electron is lost from a 'healthy' molecule, making it dis-functional or toxic. Oxidation is a process. Free-radicals are the result. Free-radical 'rogue' molecules carry out the process of oxidation.
Many natural metabolic processes use controlled oxidation (like a slow-burning fire within limited boundaries), forming a limited amount of free radicals. However, artifically sythesized molecules have the potential to remove the boundaries or normal oxidation, causing high volumes of additional oxidative stress for the body. The human body is incredibly designed to easily process and remove natural metabolic toxins. But it may need to use multiple complex detoxification pathways to remove artificially synthesized toxins.
Anti-oxidants are the good guys that prevent 'electron stealing'. They prevent oxidation by giving away electrons. Anti-oxidants are electron donors. They donate electrons to good molecules, protecting them from the damaging effect of free radicals. Vitamin C is a good example of a commonly known anti-oxidant.
Polyunsaturated fat is missing hydrogen atoms, making it more chemically reactive and prone to oxidation (rancidity) than monosaturated fat. In addition, large amounts of unsaturated fats can suppress immune system function.
Fish oil (polyunsaturated), delivered intravenously, is used to suppress immune response in transplant patients.[3] In controlled experiments, significant polyunsaturated fat intake seems to 'promote tumor growth'. [3, 4]. It is interesting to note that monosaturated fat deficiency and an excess of artificial polyunsaturated fat oxidation (synthetic vegetable oil) is a major factor in neuron function and the complexity of what we call Parkinson's (shaking palsy) and Alzheimer's (dementia) disease. [6. 7, 8, 9]
Another point of interest; human cell membranes contain both monosaturated and natural polyunsaturated fats. The polyunsaturated fats help provide membrane fluidity. In contrast, myelinated nerve cell axons require long-chain saturated fatty acids for stable transmission of electrical impulses. [3]
I'll take my grandmother's advice: avoid all the artificial-synthetic processed foods and stick with the 'old fashioned' monosaturated raw animal fats! Bring on the butter! I'll also keep taking small amounts of cod liver oil. Our bodies need both types of fat in the correct proportions; mostly monosaturated fat with proportionately small amounts of natural polyunsaturated fat.
Atomic bonds hold single atoms within a bigger molecule together. An atomic bond is the 'unlocked' or 'unattached' electron in the outer orbit of the atom. This 'unlocked' electron can be shared between two atoms, creating the atomic bond. Carbon has four 'unlocked' electrons, so it can potentially connect to four other atoms. Hydrogen has only one unlocked electron.
'Single bond' means an atom shares one of its electrons to create a bond with another atom. 'Double bond' means an atom shares two of its electrons to create a bond. Hydrogen, having only one electron, can only make single bonds. Carbon, however, has four 'unlocked' electrons, and therefore can make multiple connections to other atoms, including double bonds.
All natural fat molecules contain at least one carbon double-bond; this is a carbon atom using two of its electrons to bond to another atom. Mono and poly refer to the number of carbon double-bonds in a fat molecule. Monosaturated fat has one carbon double-bond in its molecular structure. Polyunsaturated fat has two carbon double-bonds as pictured below.
