Good Fat – Bad Fat

With the amount of research linking high fat diets to heart disease and cancer and the constant reportage in newspapers and magazines it’s no wonder that many of us conclude that fat is bad.
Fat, however, is essential to the body and is the body’s preferred source of energy in addition to its role in hormone production.
When we speak of reducing our fat intake we are especially talking about reducing our saturated fat intake and completely eliminating our trans-fat intake. A saturated fat is solid at room temperature and is mainly found in animal products. Trans fats are commonly found in margarine and processed foods and interfere with essential fatty acid metabolism, increase LDL (the bad cholesterol – actually a transport molecule which carries fats and cholesterol from the liver to the cells) and lower HDL (the good cholesterol, a transport molecule which carries fats and cholesterol from the cells to the liver for excretion or conversion to energy).

Omega-3s and 6s are required for building the membranes of all cells in the body. EFAs also lubricate joints, insulate the body against heat loss, and prevent skin from drying out. They lower the risk of heart attack and
stroke by lowering arteriosclerosis, triglycerides, total cholesterol, LDL, and blood clots (including the blood clots that can cause gangrene and blindness in diabetics).
The body needs EFAs to make prostaglandins, and prostaglandins are critical to many hormonal actions, inflammatory responses, and chromosome stability.

Robert O. Young, Ph.D. and Shelley Redford Young.
Authors of The pH Miracle for Diabetes

As you move to a more alkaline diet you will naturally reduce your consumption of saturated fats and dietary cholesterol, which is very beneficial, and should improve cholesterol levels and your LDL: HDL ratio, whilst reducing your risk of heart disease and hypertension.
You need to ensure, however, that you consume sufficient EFAs, the essential fatty acids Omega 3 and Omega 6, as the body cannot produce this itself. In general, we tend to eat more omega 6 than omega 3 and we need to redress this balance.
Several sources suggest that humans evolved on a ratio of 1 whereas in the current modern Western diet the ratio is more likely to be 15:1. A low ratio has been linked to a reduced risk of many of today’s chronic diseases and so it is beneficial to up your intake of omega 3s.

Good sources of Omega 3 include oily, cold water fish such as salmon, mackerel, sardines and herring.

For vegetarians try walnuts, linseeds, linseed oil, hemp oil, chia seed oil, green leafy vegetables and seaweed.
If you prefer to get your omega 3 from a supplement then choose a fish oil from a reputable, high quality producer who has removed all the contaminants.
Alternatively consider chia seed oil which is regarded as having the best balance of Omega 3 and 6 from any of the vegetable sources. However it should be noted that to get adequate levels of DHA and EPA you need to consume fish oil. In addition to its EFA properties chia seed has got a lot of other therapeutic properties particularly for the digestive system.
Sources of Omega 6 include cooking oils such as sunflower, olive oil, processed foods, egg yolks, grain fed meats, nuts and seeds.
By following an alkaline diet and reducing processed and fried foods you should lower your omega 6 intake and improve your omega 6 to omega 3 ratios.

Trials link excessive omega 6 and lack of omega 3 to lower intelligence, higher aggressiveness, impulsiveness, obesity and sex hormones. The list goes on. Evolutionary design seeks to achieve a survival advantage within natures
supply levels of new materials.
We have broken the supply rules and do not know it.
We re-supply our bodies with omega 6, upsetting a long held fundamental dietary
parameter with dire consequences

Robert Brown
Author of Omega Six the devils Fat