Dietary Approach

The objective of an optimal fatty acid nutrition must be addressed by changing the fatty acid composition of the meal schedule every day. If the diet is rich in saturated fats, most of the positions on the glycerol backbone will be held by saturated fats. If the diet is rich in omega-6 fats or hydrogenated fats, will be taken up by these fatty acids from positions. When you start to increase consumption of healthy fats known, the pool of triglycerides and phospholipids is to convert. This in turn exert positive effects on the physiology of the membrane and provide precursors for eicosanoids that exert health promotion rather than health-robbing effects.

OMEGA-6 research councils have stated numerous recommendations some minimum levels of food essential fatty acids. For example, for people, World Health Organization suggests that 3% of calories should be essential fatty acids for an adult and there are 5% for children. Essential fatty acids that have been, linoleic acid and linolenic acid. specific recommendations of the United States government agencies that linoleic acid should contain about 12% of calories. Some argue this should be as 10% better therapeutic effect, or be increased.

But this minimum recommendation for linoleic acid is not only met through food sources modem is usually passed to the extreme. For example, the average American consumes only about 45 milligrams of linoleic acid per kilogram of body weight per day, but are more expensive than 300. The same differences are there for the animals on modern processed foods.

High omega fatty acids are six towns, but shortages of essential fatty acids are, paradoxically, also common. This is due to a number of factors. The increasing use of seeds that are hot now in modern agriculture, offers the oversupply. The "fat tooth ', which modern cultures have crossed much of the omega-6 oils in processed foods met. The discovery of cholesterol in atherosclerotic plaques, leading to the conclusion that cholesterol in the diet should be excluded, even for an increase consumption of vegetable oil LEDs (omega-6). Although more than the minimum quantity is of course easy, the quality of fatty acids with the same treatment method that can resist degradation has threatened the essential fatty acids in nonutilizable or toxic forms. primary objective should be to reduce the omega-6 in the quantity and improve their quality, while increasing the omega-3 to omega-6 ratio in the diet.

Omega-3 recommendations for sources of omega-3 fatty acids are fish, game meat and animal products from animals on a high omega-3 diets, and some seeds like flax seeds, Chia, rape, cold time-nuts and soy. Other sources include mosses, ferns, herbs, bark of certain trees and phytoplankton, which convert the metabolic machinery (desaturase and elongase enzymes) in chloroplasts of omega-6 and omega-3. But usually these sources are not available for all levels of wild mammals consumed not higher. Wild animals not only have less fat but more omega-3 to omega-6 fatty acid ratio tissues.1 (Fig. 30)

The recommendation to prevent the linolenic acid (omega-3 source system) deficiency is 0.54% calories.2 Others suggest a level of 0.8% to 1.2% 0.3 Highest level of absolute linolenic acid, the ratio would be consistent with linoleic acid and possibly other fatty acids. Clinical efficacy can be predicted as a synergonic can view, was associated with a more than dose.4, 5 The ideal ratio of the respective levels of these natural oils in many common foods can be derived and the relationship that the mother milk. This report seems to be about 5: 1, linoleic acid from sharing more broadly. (Fig. 33)

Unfortunately, some American mothers over 30 key figures: 1.6,7 have a minimum of 2.11 grams per day of linolenic acid in humans have been proposed for the maintenance and more than 100 grams per day have been used in therapy. 8

Omega-3 fish oil specially for the treatment or prevention of cardiovascular disease should consume up to 2% of daily calories after a few researchers. This would be about five grams per day. With 10-20 grams or more per day was also suggested.9 Some, however, report that relatively small doses can produce a positive relationship effect.10 including an unfavorable change in LDL-C concentrations and LDL-apo B in low doses as high ones.11 such confusion and contradiction richer while trying to diet with doses of isolated nutrients Based Design ... The advantages are possible, but so are the risks.

OMEGA-3 risks there are a multitude of risks associated with consumption of fish oils high. The increase in bleeding time may have risks for cerebrovascular accident, and epistaxis (nosebleeds) .12,13 fish oils previously been shown to increase LDL levels and cardiovascular disease, rather than the potentially it.14 ' depletion of body stores of vitamin E used to provide oil to stabilize these highly reactive molecules (soapstone Potential flying yellow fat disease may, but is prevented by vitamin E - the required dose is up to six times normal levels), free radicals and the generation of peroxide the spontaneous degradation of these oils and excessive consumption of heavy metals (mercury, etc.) and chlorinated hydrocarbons or toxins, which can concentrate in fish oils.15, 16Since fish are higher in the food chain sources Plant omega-3, the risk of over-concentration of the toxin bigger. Although linolenic acid is estimated that about one fifth as effective treatments in some EPA would be directly derived from fish oil (because it must pass through enzymatic steps to convert to EPA), many argue that this is the preferred source of Omega-3 fatty acids, since this food source could simply allow the body to regulate its own need for EPO. 17.18

Omega Omega 9-9 recommendations from sources other olive oils and should not be an essential fatty acid in the diet. However, shows a striking proof of their health and nutritional benefits. Doses of up to 10% of dietary fat, or 1 ounce of olive oil per day is a recommendation on research on the effects of omega-9 for various health parameters.19-21 based

RECOMMENDATIONS phospholipids phospholipids are most of all cellular membranes and organelles and are therefore a very important biochemical component. Are particularly rich in brain tissue, sphingosine and sphingomyelin. The village phosphotidl Choline Choline is a component of the neural transmitter acetylcholine. There is no requirement for dietary phospholipids because the body is capable of production. However, there are a considerable number of medical literature indicating the beneficial effects of lecithin supplement, choline phosphotidl diet. A dose of choline ranging 3:00 to 12:00 grams per day, for diseases such as tardive dyskinesia, pre-senile dementia, Alzheimer's, manic depression, diabetic peripheral neuropathy and a wide range of other movement disorders and neurological dysfunction and autonomic in humans and animals. 22-28

Saturated fats RECOMMENDATIONS There is no requirement for food is recognized saturated fatty acids. However, it is and has always been a part of the make-up was food. Although saturated fats have a considerable "bad press have," recent studies have shown, stearic acid (18.00) a reduction in blood cholesterol levels.29, 30 (procedure for determining the level of saturated fats, the ' oil in the refrigerator space. Saturated fats will be tough, a mixture of saturated and unsaturated fatty acids become turbid, while the unsaturated remains pure liquid.)

Saturated fatty acids, such as the recruitment of cholesterol may be more of a concern because of its relationship with specific eating habits. The modern, highly processed, high fat diet is always a high level of saturated fat and high cholesterol and are positively associated with various degenerative diseases. The evidence on the relationship between low levels of saturated fats in the diet and decreased serum cholesterol levels. Moreover, the relationship between saturated fat unsaturated fat is an important criterion when assessing the risks. Maintenance of unsaturated fatty acids to saturated fat ratio of 1.3 or more and keep total fat to less than 30% of calories in food are widely accepted as guidelines for reduction of cardiovascular risk.31

The guidelines above discussion is not a recommendation to accurately measure the oils in the diet on a gram scale or a potpourri of capsules to be searched. The conclusion from the data, the value of all natural, fresh foods. If these are carefully selected, the quantities and conditions were guaranteed by the best chemists of all, nature.

Some practical rules of thumb to help change the content of essential fatty acids in the diet to improve health:
1) Do you drink increasing amounts of fresh, organic whole fruits and vegetables, seeds and nuts;
2) If the food ready, cook, cooking without oil or olive oil, products with high omega-9-commercial lard or butter (saturated fats as these are the most heat stable against oxidation);
to remove 3) Minimize attempt cooking temperatures and cooking, if possible;
4) Integration of natural raw food diet known omega-3 and -9 oils contain;
5) increase the ratio of omega-3 fatty acids omega-6;
6) If you want omega-3 fatty acids come from fish, fried fish or Takeaway known omega-3 fats high (Fig. 33) included;
7) When oil fatty acid supplements, should include the balance of oils, such as top and Properly secure with antioxidants (natural, if possible), the light impermeable containers (Some plastic parts are packed in oil stabilized Leach) and nitrogen flushed described. Additional vitamin E (200-400 IU per day) even when consumed without fat and oils isolated, the diet was added.

commercial responsibilities and opportunities from a commercial point of view, creates new knowledge of this extraordinary opportunity to improve the nutritional value of foods like Dr. Kinsella of Cornell's Institute of Food Science points out:

"The food industry (producers and processors), methods of adjusting the amount and conditions of exploration PUFA in food. Successfully increased w-3 fatty acids from food are innovative approaches to control auto-oxidation and the development off -flavor is required in these foods. The discovery of multiple and strong effects of eicosanoids and the apparent positive effects, has taken biochemistry w-3 PUFA of lipid research and the possibility of significant progress in improving atherosclerosis presented impaired immune response. cancer, arthritis and thrombosis' s Main causes of death and weakness in the U.S., understanding the links between fatty diet and the incidence and severity of these degenerative diseases are more reasons for the change in prof1les lipids existing foods and development of new food and nutrition improve the quality of life of these and future generations. "32

Both the industry act responsibly this information remains to be seen. Change Since there is considerable pressure from within the modern enterprise to prioritize the bottom line, rather than "good", probably not occur until consumer demand creates an opportunity commerciable. An informed consumer about the power of the dollar is therefore likely that the ultimate reason for our food supply changes for the better.

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