Saturated Fat vs. Polyunsaturated Fat
If you’ve read Eat to Live you know Dr. Fuhrman’s position on saturated fat: avoid it. Especially since it leads to heart disease and cancer:
Some naturally occurring fats are called saturated fats because all the carbon are single bonds. These fats are solid at room temperature and are generally recognized as a significant cause of both heart disease and cancer. Saturated fats are found mainly in meat, fowl, eggs, and dairy. Coconut and palm oil are largely saturated and are also not desirable. The foods with the most saturated fat are butter, cream, and cheese.Another fat Dr. Fuhrman talks about in Eat to Live is polyunsaturated fat, found in many vegetable oils:
These fatty acids have more than double bond in their chain. These fats include corn oil, soybean oil, safflower oil, and sunflower oil. They are soft at room temperature. These fats promote the growth of cancer in lab animals more than olive oil does.According to the Associated Press a recent study examined the differing effects of consuming polyunsaturated fat and saturated fat. Even though both aren’t exactly health promoting, polyunsaturated fat does appear to be less harmful on the body. Joe Milicia reports:
Saturated fat has long been linked to the buildup of plaque that can lead to heart attacks and strokes. HDL, the "good" cholesterol, protects arteries from the inflammation that leads to artery-clogging plaques. And plaque hurts the ability of arteries to expand to carry blood to tissues and organs.
The researchers, led by Dr. Stephen Nicholls, a cardiologist now at the Cleveland Clinic, found that three hours after eating the saturated-fat cake and shake, the lining of the arteries was hindered from expanding to increase blood flow. And after six hours, the anti-inflammatory qualities of the good cholesterol were reduced.If you had to choose between the two Dr. Fuhrman would probably advise passing on both. What kind of fats does he recommend? One favorite is DHA:
But the polyunsaturated meal seemed to improve those anti-inflammatory qualities. Also, fewer inflammatory agents were found in the arteries than before the meal.
DHA is a long-chain Omega-3 fat that is made by the body, but it can also be found in fish, such as salmon and sardines. DHA is used in the production of anti-inflammatory mediators that inhibit abnormal immune function and prevents excessive blood clotting. DHA is not considered an essential, because the body can manufacture sufficient amounts if adequate short-chain omega-3 fats are consumed (flax, walnuts, soybeans, leafy green vegetables). However, because of genetic differences in the enzyme activity and because of excess omega-6 fats, many people who do not consume fish regularly are deficient in this important fat.
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