11/05/2021
Post from Dr Mark Hyman:
When you consume these subpar fats, your cell walls also become subpar. Instead of being flexible and responsive to intercellular communication, cell walls become stiff and rigid. The more rigid the walls, the slower the cell functions and more vulnerable it becomes to inflammation.
Most people label all fats as bad and lump them all together in a box. The truth is that all fats are not created equal. There are good fats, questionable fats and bad fats. Our government, media, scientists and doctors have advised us to eat the wrong types of fats for too long.
You want to ensure your body has the fats it needs to construct high-quality cell walls. That means eating more omega-3 fats. Cell walls made from omega-3 fats are more flexible, which allows cells to respond more quickly to messages.
These “good” fats also help your body produce prostaglandins otherwise known as the hormones that cool off inflammation.
Optimal sources of omega-3 fats include small cold-water fish like wild-caught salmon, sardines and herring, organic flax and h**p seed oils, walnuts, Brazil nuts and sea vegetables.
Scientists suspect that early humans ate almost equal amounts of omega-6 and omega-3 fats.
Our hunter-gatherer human ancestors got healthy omega-6 fats from seeds and nuts. They got their omega-3s from eating wild game and fish as well as foraging for wild plants.
As people began to refine oils from plants, the ratio became skewed more toward omega-6 fats. This created a drastic imbalance in the modern diet, making us more vulnerable to diseases such as cancer and heart disease.
The more omega-3 fats you eat, the easier your body can cool off, which means less inflammation that forms the root of nearly every chronic disease, especially those impacting the brain and the heart.
Besides eating plenty of wild, fatty fish, optimize your fat intake with nuts and seeds, grass-fed butter (or ghee if you’re dairy sensitive), avocados, grass-fed meats, extra-virgin olive oil and olives.
