EB. 9: Polyunsaturated Fats (PUFA) and Energy Balance — Key Takeaways
Podcast
EB. 9: Polyunsaturated Fats (PUFA) and Energy Balance
Jay Feldman Wellness57mMay 25, 2020
Listen to the originalAvoid polyunsaturated fats (omega-3s and omega-6s) from vegetable oils, nuts, seeds, and fatty fish because they damage cellular energy production by making cell membranes leaky and are 160-320 times more susceptible to oxidation than monounsaturated fats.
Key takeaways
Avoid polyunsaturated fats to prevent cellular damage
Avoid polyunsaturated fats to prevent cellular damage
- Arachidonic acid is 160x more susceptible to peroxidation than monounsaturated oleic acid
- DHA is 320x more susceptible to peroxidation than oleic acid at body temperature
PUFA in mitochondrial membranes causes proton leak
PUFA in mitochondrial membranes causes proton leak
- Polyunsaturated fats increase membrane permeability, allowing protons to leak through
- Proton gradient disruption prevents ATP production - like heating house with windows open
Replace vegetable oils with saturated fats for cooking
Replace vegetable oils with saturated fats for cooking
- Use coconut oil, butter, beef tallow instead of canola, corn, soybean oils
- Vegetable oils weren't used until 1940s-1950s vs traditional fats used for centuries
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In this episode
- Introduction and overview of polyunsaturated fats
- Types of fats and their structural differences
- Food sources of different fat types
- Environmental functions of fats in nature
- Why polyunsaturated fats slow metabolism - structural weakness
- Membrane permeability and energy production disruption
- Lipid peroxidation and oxidative damage
- Conversion to inflammatory eicosanoids
- Cholesterol hypothesis and heart disease
- Recommendations for healthy fat choices
“The saturation of the membranes in our cells is actually more of a determinant of aging and lifespan.”
— Jay Feldman
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