Good fats that heal

For about a half century, obvious connections have been established in the western world, between a rise in cardiovascular illnesses and the consumption of bad fats, which form part of the typical diet in affluent countries. This has resulted in a phobia over fat of all kinds along with another craze, which became very lucrative for the food industry, namely that of "light" meals. Although naturopaths have always advised against saturated fats in general and fried foods and hydrogenated fats such as commercial oils and margarine in partcular, they have also advocated the consumption of fresh seeds and polyunsaturated cold pressed extra virgin oils.

Several reliable scientific studies, among them one by the American Food Association in the sixties, have proven that the Mediterranean diet, made up of cereals, vegetables, fish, fresh seeds and oils, explained the low rate of heart problems amongst the peoples of southern Europe. Shortly after, the analysis of facts related to the amazing longevity of the Japanese and their simple diet rich in fibre, good fats and marine trace elements, attracted the interest of British nutritionists. Finally, in the seventies, research on the Inuit of Greenland and published in the British Journal of Medicine, proved that there is an undeniable connection between the ingestion of fats from maritime sources and cardiovascular protection.

Several science-related programs, such as Discovery on the CBC and also the writings of Barry Sears and David Servan-Schreiber, have confirmed and even praised supporting clinical experiments, the effectiveness of omega fats against many deficiency related and even degenerative diseases such as arteriosclerosis, arthritis, Alzheimer's, hyperactivity, psoriasis and multiple sclerosis. For more than a dozen years now, our leading naturalists such as Udo Erasmus, Renée Frappier and Danièle Starenskyj, have also proven through experience and their indispensable writings, the undeniable importance of essential fatty acids for good health.

Today we understand why it is absolutely necessary to avoid the worst fats: saturated fats from animals in general and especially those that are processed such as ham, pâté and sausages, fried foods, transfats, margarine, shortening and commercial pastry, among others. These are the potential killers, since they thicken the lymph and the blood with their triglycerides, they plug the arteries with bad cholesterol and often contain additives or carcinogenic residue such as erythrobates, sulfites, nitrates and polychlorinated biphenyl.

It is absolutely essential, on the other hand that we consume good fats, since our body cannot produce them itself. Most of them are long-chain fatty acids, mono- or poly-unsaturated such as the famous omega 3-6-9. Omega 3 can be found in alpha linolenic acid, a constituent in pumpkin seeds, linseed and walnuts. They even exist in green vegetables in the form of phytosterols. However, the best sources are salt water fish, particularly sardines, anchovies, mackerel and herring, from which the essential ingredients are isolated and concentrated in gelcaps of different indications: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These are the keys to the exceptional cardiovascular health of the Inuit. Through the production of good prostaglandins 3 (PGe 3), the famous omega 3 not only prevents blood-clots and protects the arteries, but also nourishes our grey matter in the brain, 60% of which is made up of essential fatty acids. It also feeds the entire nervous and glandular system, not to forget the immune system. Experts tell us to take an average of 2 grams or 2000 mg of omega 3 daily, since this is what most North American adults are deficient in.

Omega 6 are most easily found in our diet at a ratio of 10 to 1 in relation to omega 3. The ideal dietary ratio is 1 part omega 3 to 2 parts omega 6 as recommended by the experts in this matter. In fact, arachidonic acid is prevalent in peanuts, milk products and eggs. Secondly, omega 6 also contains considerable amounts of linolenic acid, available from poultry, legumes as well as from many seeds or their oils (canola, safflower, sesame) and cereals. Thirdly, the most beneficial, but rarest of the omega 6 is gamma-linolenic acid, highly concentrated in borage oil, evening primrose, rice bran, not to forget Spirulina and mother's milk, which explains the Qi (life energy), the best immune system and weight gain in breast-fed babies. All omega 6s, provided they are from a good source such as the latter, provide the prostaglandins which protect the arteries and the joints, strengthen the body in general, but especially the glandular system, particularly in women. However, excessive omega 6 from animals or chemically treated fats can cause asthma attacks, arthritis and blood clots. Yet, one must be careful about taking essential fatty acid supplements, whatever they are, if one is taking anticoagulants. Consult a health care professional.

As far as omega 9 is concerned, it is found mostly in organic, cold pressed virgin olive oil which has the following benefits: it moisturizes the skin and the mucosa, it is both a cholagogue and choleretic, which is good for the liver and the gallbladder. It also is an immuno stimulant and a mild laxative.

Following the example of regular oil changes on our cars, good fats are necessary for the lubrication of our bodies as well, such as the mucosa, the arteries, the brain and nerves, not to forget our digestive and glandular systems!

In the hope to have clarified this very complex matter, remember that, as with all things, moderation is always the best policy. However, the rediscovery of essential fatty acids and the multitude of benefits with which they provide us, are welcome help in sprucing up our defences to fight the ailments modern life and its excesses dishes out.

Anny Schneider
Herbalist and Naturopath