Lipid Transport

LIPOPROTEINS
Once lipids are disassembled in the intestinal lumen and mucosal cell (enterocyte) they are reassembled in the mucosal cell as chylomicrons (CM’s) and very low density lipoproteins (VLDL’s). These vehicles contain primarily nonpolar cholesterol esters and triglycerides in the core and polar cholesterol, protein, and phospholipids in their membranes. (Fig. 20)

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They are transported via the lymph and blood circulation to the liver, fat depots, and muscles. There the endothelial enzyme lipoprotein lipase removes the lipid contents.

Lipid carrying vehicles are also made by the liver primarily as very low density lipoproteins (VLDL) and these function to move lipids made by the body itself into tissues. On the other hand, high density lipoproteins (HDL), which are made in the intestines and liver, function primarily to reverse this process and transport lipids from tissue to liver hepatocytes.1 HDL’s are of two types: HDL3 and HDL2. HDL3 is an empty package composed of a bilayer lipid membrane plus proteins. Lysolecithin cholesterol acyl transferase (LCAT) and apoprotein A associated with HDL3 remove free cholesterol from the blood, esterify it and fill the HDL3 package.

The LCAT enzyme uses the fatty acid in the number two position of lecithin to esterify to cholesterol. If this fatty acid is saturated, the process is inhibited: if it is unsaturated, the process is enhanced. Thus, cholesterol blood clearing by HDL3 is linked to dietary intake of saturated and unsaturated fatty acids. High saturated triglycerides are often clinically associated with high blood cholesterol levels.

As HDL3 swells with cholesterol ester, it becomes HDL2, which in the liver releases its cholesterol through the action of hepatic lipase. Released cholesterol is conjugated with the amino acids glycine (predominantly in most species) and taurine (predominantly in cats) to form bile salts which are then excreted in the bile into the small intestine.2,3 Some cholesterol is then reabsorbed via the enterohepatic circulation and some passes with the feces. The less reabsorbed, the lower the blood levels of cholesterol. A variety of complex factors influences the reuptake of bile cholesterol. For example, some of the beneficial effects of fiber and certain bowel microorganisms can be related to decreasing cholesterol uptake.4,5

Characterization of lipid transport vehicles is based on physical density, size and ratios of constituents. Chylomicrons are the largest particles, the very low density lipoprotein (VLDL) is the next largest, the intermediate density lipoprotein (IDL) is the next largest, the low density lipoprotein (IDL) is the next largest, and then high density lipoproteins (HDL) are the smallest. In terms of their constituents, as the particle becomes smaller as it is hydrolyzed by lipoprotein lipase on capillary endothelial cells, its protein and cholesterol content becomes greater, triglyceride content becomes smaller and its density increases.6 Thus chylomicrons are laden with lipid but lean of protein, whereas high density lipoproteins contain smaller amounts of lipid and larger measures of protein. (Fig. 21)

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Diagnostically the measure of these lipid carriers in the blood is important as indicators of risk particularly to cardiovascular disease. If there are high levels of LDL’s, this would be unfavorable whereas high levels of HDL’s would be favorable. High levels of LDL’s mean that there is a large amount of circulating cholesterol which may have atherogenic potential. On the other hand, a high level of HDL’s would mean that lipid stores are being mobilized from tissue and metabolized in the liver to be excreted in the bile.7

APOPROTEINS
The proteins associated with lipid carriers help solubilize the lipids, and identify them for enzymatic action. There are a host of these apoproteins. Some of those believed to be most important diagnostically are B, found on LDL’s and VLDL’s, E, found on IDL’s, and A. found on HDL’s. Apoprotein B on LDL’s and VLDL’s tags lipids for uptake by liver cells or scavenger cells in blood vessel walls. Apoprotein A tags HDL’s for liver uptake. Another apoprotein, C-2, serves as a cofactor for lipoprotein lipase which hydrolyzes the contents of low density lipid carriers on the endothelial wall. (Fig 22)

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This is a very brief overview of some increasingly complex biochemistry coming to light.8-l0 Diagnostically, identifying apoproteins may be most revealing since they are more specific than simply measuring cholesterol or lipoproteins. High apoprotein A, for example, indicates high levels of HDL’s whereas high levels of B indicate high levels of LDL’s.

Lipoprotein (a) (different than A) may be one of the best independent markers for both cardiovascular risk and severity of existing disease. It is comprised of LDL and apoproteins B-100 and (a). Lp(a) is genetically controlled and due to the homology between apo (a) and plasminogen, a blood clot lysing factor, it interferes with clot lysis and adheres LDL to the endothelial surface where it can initiate atherosclerosis. Lp(a) levels greater than 50 mg/ell, plus high LDL levels can increase cardiovascular disease risk six fold. 11-14

TARGET BLOOD LEVELS
Blood cholesterol is increasingly used as a screening tool for cardiovascular risk. One third of all adults in the U.S. now know their blood cholesterol level. How much is the right amount? Looking at just LDL cholesterol, it is argued that since newborns have levels of approximately 30 mg/dl and that 25 mg/dl is sufficient to nourish the body’s tissue with cholesterol, and that species which do not experience cholesterol-related cardiovascular disease consistently have LDL cholesterol levels of less than 80 mg/dl, a recommended level of 25-80 mg/dl is considered to be in the healthy range. This is 1/5 the level normally seen in Western societies.15 Other tests measuring HDL, total cholesterol, triglycerides, apoproteins and cholesterol/HDL and Apo A/Apo B ratios are also used to determine cardiovascular risk.
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By measuring various lipid factors it is possible to compile a composite lipid risk score.16 Diagnostic values, however, are subject to error both in testing and interpretation. We are far from being able to accurately quantitate health. A false “positive” risk could create anxiety and disease (convert a normal person to a patient) where none was present, and a false “negative” risk could lead to complacency and exacerbation of existing disease. Therefore, laboratory results and “normal” values should always be viewed with suspicion and used only as leads for further diagnostic evaluation.17-20

CHOLESTEROL
The level of various lipids in the blood, including cholesterol, is dependent upon cholesterol ingested and the amount of cholesterol being synthesized within the body. Cholesterol is an extremely important compound that makes up part of cellular membranes, is a substrate for the synthesis of a variety of hormones and vitamin D, and also is a component of bile acids which permit the digestion of lipids.

If cholesterol is a normal and healthy physiological compound, why such an uncomplimentary reputation? Government, through the National Cholesterol Education Program (NCEP) seeks to decrease the nation’s blood cholesterol levels. This is the largest medical intervention in the history of the U.S.A. It has not been done without cause. Heart disease takes the life of one of every two in this country. Cholesterol is an integral part of the atherosclerotic plaque and major studies such as the federally supported Framingham (Mass.) Heart Study following thousands of subjects since 1948 show significant correlations between cholesterol and heart disease.

Simply lowering blood cholesterol is not a panacea, however. If the diet were totally depleted of cholesterol, the body would be forced to produce that which is necessary to sustain life. If blood cholesterol is unusually low (less than 160 mg/dl) the risk of stroke increases three fold and the risk of cancer increases two fold.21, 22 Thus dietary cholesterol, although perhaps a contributing factor to disease, is not likely a “poison” in its natural food form. The body has elaborate biochemical systems designed to synthesize approximately 80% of the cholesterol found within normal tissue. The body evidently thinks cholesterol is important. Cholesterol synthesis uses foods such as sugar, alcohol and starch to form the precursor acetate. A host of enzymes specifically designed to assure cholesterol availability then builds the complex molecule from acetate.

Cholesterol has been a part of the diet since the beginning of life yet cholesterol-linked disease is recent, reportedly being of significant consequence only since about the 1930′s. The Masai in Tanzania consume up to 2,000 mg of cholesterol per day yet their serum levels remain low, 115-145 mg/dl.23 A study of South African egg farm workers who consume large numbers of eggs resulting in a cholesterol intake of 1,200 mg per day have serum cholesterol levels of 180 mg/dl.

So why would cholesterol cause cardiovascular disease, the number one killer in many developed nations, when:
1. Cholesterol has been a part of the natural diet of humans and animals for millennia:
2. Cardiovascular disease is not significant in many so societies consuming high levels of cholesterol:
3. As cardiovascular disease increased, cholesterol and saturated fat levels have remained relatively constant: (Fig. 24) and,
4. As deaths from heart attacks decreased by 42% from 1963 to 1986, average cholesterol levels decreased only 3%.24

Some argue that the apparent paradox of increased cardiovascular disease is a result of increased life span creating an older population naturally more given to degenerative diseases. But contrary to popular belief, life span (the length of life one can expect to live, life potential) has not increased significantly since actuarial data has been reliably tabulated. Life expectancy (the average length of life of a population), on the other hand, has increased (47 years in 1900, 73 years today) due to decreased infant mortality resulting from better public hygiene and food distribution. Thus although at birth our chance of survival to a natural old-age death is increased, our age at the time of a natural death has not increased over that of our distant ancestors.25 Increased cardiovascular disease rates are therefore not simply a function of the increasing average age of our population.

The evidence is, however, quite convincing that cardiovascular disease is linked to diet in some way. Additionally, atherosclerotic plaques in vessel walls (particularly carotid and coronary) do indeed contain cholesterol although it may be difficult to prove that cholesterol’s presence is a cause rather than a result of atherosclerosis. The issue is not closed. There is evidence that cardiovascular disease is ancient and that genetics and the stresses of modern living. particularly. may be more important than diet.26

It is likely that atherosclerosis is a consequence of the influence of a variety of modern factors. These include but are not limited to sedentary living, stress, environmental pollution and diet. Looking only at diet, correlations between cardiovascular disease and increased consumption of proinflammatory omega-6 oils, processed (hydrogenated, oxidized) polyunsaturated fatty acids found in manufactured margarines and a wide range of other commercial processed products and oxidized cholesterol are far more logically convincing as etiologic factors than natural cholesterol or saturated fats.

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The early 1900′s, marking a seemingly rapid rise in cardiovascular disease, also marked the rise in the consumption of the fabricated, fractionated processed diet.27-30 (Fig. 23) Cholesterol as a part of raw, whole, natural foods (natural here would also mean food animals in the wild, not factory farmed) has not been demonstrated to be linked to any disease conditions. The putative relationship between cholesterol and disease confuses definitions. The cholesterol referred to and shown through metanalysis, retrospective studies and prospective controlled clinical trials to be positively associated with atherosclerosis is not “natural” cholesterol. For example, in animal studies which induce atherosclerosis, an oxidized (“activated”) cholesterol is used.31,32 Additionally, human studies measure the effects of processed fats and oils as they occur in processed foods, not lipids as they occur in raw, natural, whole, fresh foods. Cholesterol in a homogenized, pasteurized butter, scrambled egg, fastfood burger or a grilled steak is a whole different creature than the cholesterol found in the living tissue of a wild antelope. (Fig.24)

Not only is the form of the cholesterol different (there are over 60 different cholesterol oxide species alone) but its context is totally different. The value of food is not only determined by its individual components, but by the company kept, the kind and relative amounts of neighbors — its synergonic nature. Processed foods are made from fractionated ingredients which are modified and then reassembled to create taste, shelf life and profit. Afresh, raw, natural food is entirely different, it is a complex milieu of interrelationships. It is a whole more than an assemblage of parts. A real food is no more X% protein, fat, minerals, vitamins and carbohydrates than a novel is X% ink, cellulose and glue.

Although experiments have yet to be devised to measure the effects of natural cholesterol by means of an all raw diet, the results are predictable. The grandest experiment of all, that of the development and sustenance of life on the planet prior to the roller mill, extruder, solvent extractor and hydrogenator, has already given the answer. Life owes its very existence to the presence of whole raw natural food. Such food is not the cause of disease, it is the cause of life.

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Natural food was the only food available until the technological era. The new food, the new cholesterol, hydrogenated and oxidized fatty acids and their new artificial combinations, were born out of technology. Also, it is argued, born at that time was the plaque of atherosclerosis. Thus the relationship of “cholesterol” and “saturated fats” to atherosclerosis is an indictment of food processing and not true food cholesterol as a part of whole, raw, natural foods.

REGULATING BLOOD LIPIDS
The level of cholesterol in the blood is regulated by a wide array of feedback mechanisms. If there is an excessive amount of LDL cholesterol in the bloodstream, receptors in the liver responsible for taking up these transport units will become saturated. When high blood levels of LDL are reached, the liver cells decrease the number of LDL receptors thus decreasing the liver’s ability to clear the blood of cholesterol. Thus when the liver is saturated with cholesterol and it needs no more, it simply shuts down the production of LDL receptors. At the same time, cholesterol excretion of bile acids would be increased to capacity. If the diet is low in fiber, or digestive tract microflora are out of balance, much of this cholesterol would be reabsorbed thus contributing to escalating blood levels of cholesterol. The cycle perpetuates itself continuing to build higher and higher blood levels of cholesterol. A familial hyperlipidemic condition whereby receptors for taking up LDL are defective can also contribute to exaggerated blood levels of cholesterol in some individuals.33 (Fig. 25)

High blood cholesterol and saturated fat levels and unfavorable lipoprotein ratios are a reality for many individuals and may place them at risk of life threatening disease. Improvements in lifestyle can decrease the absorption of cholesterol, increase its excretion, and change the ratio of LDL’s to HDL’s resulting in blood levels which are more conducive to

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the healthy state. Such improvements include: (1) increasing the consumption of fresh fruits and vegetables, and: (2) consuming a variety of high fiber foods containing various sterols which compete for uptake of cholesterol in the intestinal tract combined with: (3) a lower consumption level of processed cholesterol combined with: (4) increased exercise: (5) and perhaps increased consumption of omega-3 and omega-9 fatty acid containing foods. Omega-3′s are extremely effective in mixed hyperlipidemias, and omega-9′s are reported to have the ability to decrease LDL’s while increasing HDL’s.34-37 Decreasing saturated fat consumption also may help since saturated triglycerides are hydrophobic and encourage the formation of the higher fat and cholesterol carrying LDL’s and VLDL’s and retard cholesterol uptake by HDL’s.

Additionally, certain drugs (Probucol, Cholestyramine, Colestipol, Clofibrate, Gemfibrozil, Lovastatin and others) have been devised to decrease the hepatic synthesis of cholesterol and decrease the amount of cholesterol that is intestinally absorbed or reabsorbed from bile into the enterohepatic circulation which may be required if more natural modifications are not effective. (These are not without significant dangers, however.) 38-42

Diet modification and lifestyle changes are sensible tools to improve health and will offer the greatest chance of optimizing health and preventing disease. Careless hedonistic living based on the presumption that early diagnosis and heroic invasive procedures, such as transplants, angioplasty, bypasses, or drugs will provide forgiveness is a poor second to thoughtful preventive practices.

References available within book text, click the following link to view this article on wysong.net:

http://www.wysong.net/articles/lipid/07_article_lipid_chapter_seven_lipid_transport.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.

We’ve all been introduced to childhood diabetes, heart conditions, and sky high cholesterol numbers. It seems that a diet consisting mainly of hydrogenated and processed fats, fried foods and super starches all comes back to haunt today’s children and adolescents with all sorts of health problems, even as childhood obesity continues to be a major concern. But despite the seriousness in the impact of these problems, their occurrence takes an inevitable backseat to what cold be the greatest problem ever encountered in the collective declining health of our children. This emerging medical issue is known as Fatty Liver Syndrome.

What is Fatty Liver Syndrome?

When doctors talk to you about NASH, which stands for Non Alcoholic Steatorrhoeic Hepatosis or Non Alcoholic Fatty Liver Disease (NAFLD), don’t be put off by these big terms. It is the same thing as fatty liver syndrome, which really just means that your liver is being invaded with exorbitant amounts of fat. While fatty liver or NASH is very common in overweight persons over the age of 30, the syndrome has also been said to occur frequently among children pre-pubescent years and above.
As the name itself suggests, a fatty liver contains an excessive amount of fat. Because of this, normal healthy liver tissue is partly replaced with areas of unhealthy fats. This in turn causes the liver to become slightly enlarged and heavier and gives it a yellow greasy appearance.

The liver is responsible for removing the toxins, dead cells, microorganisms, and fat from the blood stream. However, if you have fatty liver, instead of straining the blood of all harmful elements, it cannot do that anymore. This causes the blood stream to become overloaded with toxins and fat.

The Role of Lecithin in the Liver

Lecithin is a phospholipid that is found in every single living cell. It is composed mainly of three types of phospholipids: phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanol (PE). As a major component of the cell membrane, lecithin acts as an emulsifier, keeping the essential fatty acids apart from other molecules within the cell. This role of lecithin is very important since fatty acids are so delicate that when exposed to oxidation, they may become rancid, causing harm to the body.

Lecithin is also present in bile where it does what it always does – keeping fatty substances. The bile is a substance essential to digestion and produced by the liver to be stored in the gallbladder. When lecithin is doing all it should in the bile, it eases digestion and helps your body absorb nutrients better.

One component of lecithin, choline is an essential nutrient, just as fatty acids are. The body must depend on the foods that we eat in order to get adequate supply of choline. The role of choline in the body may be the key to overcoming fatty liver syndrome. Scientists have found that choline is essential for helping to turn fat into energy within the liver. By taking in more choline, either as a standalone choline supplement or allow your own body to synthesize lecithin supplement to choline, you could help reverse the damage caused by fatty liver syndrome.

Nutritional Healing is an established scientific approach aimed at balancing the needs of the human body through the use of healthful, nutrient-rich foods and, many times, dietary supplements. Nutritional healing offers the belief that nutrition plays an important function in virtually every medical condition. Nutritional healing employs wholesome food and supplements to encourage the body’s natural healing, which it does by: boosting the immune system, detoxifying the body, restoring beneficial digestion, and/or correcting any vitamin and mineral imbalances. Nutritional healing is a complementary medicine, meaning it can be used alongside conventional medicine (with your health-care provider’s approval). Additionally, nutritional healing is as concerned about prevention of health problems as it is at encouraging the body to heal itself.

Nutritional healing is likely the oldest form of medicine. People have known, throughout history, that food plays an important role in maintaining or restoring health. I’m sure the first mother who walked upon the earth said, to her children, aEat your vegetables. They’re good for you.a Hippocrates, the father of modern medicine, said, “Let your food be your medicine and your medicine be your food”.

The human body has the wonderful ability to heal itself if provided with the right circumstances. In other words, if you provide your body with wholesome foods for a long enough period of time, you should become, and likely remain, disease free. The trouble with nutritional healing is that compleat healing may take a long time. Although some improvement may be seen within days or weeks, and remarkable improvement in months, it may take a couple of years for the body to fully restore health. Another glitch is that some health problems respond best to certain foods, so a person may need a proper diagnosis and knowledge of the certain nutritional needs. Also, while there are very few side effects associated with eating wholesome foods, overuse of supplements can lead to disaster. Additionally, like all forms of medicine, what works for one person may not work, and may even be harmful, to another.

Over the years, we have come to learn just how important a part cholesterol plays in our overall health. Because of this overwhelming importance, we have chosen to put together a list of our TOP TEN Cholesterol lowering foods that can easily be added to anyone’s weekly diet meal plan. Put this list to use starting today!

1. Apples: Apple pectin is a soluble fiber that helps draw cholesterol out of the system. The flavonoids (Quercetin) in apples act as a powerful anti-oxidant that seems to short-circuit the process that leads abada LDL cholesterol to accumulate in the bloodstream.
2. Beans: Beans and vegetables are an excellent source of soluble fiber and high in vegetable protein. By properly combing beans with brown rice, seeds, corn, wheat you can create a complete protein. Properly combined beans become an excellent substitute for red meat protein that is high in saturated fat.
3. Brown Rice: The oil in whole brown rice, not its fiber, lowers cholesterol. Brown rice can be combined with beans to form an inexpensive complete protein low in saturated fat. In addition, this whole grain also supplies good doses of heart-healthy fiber, magnesium and B vitamins.
4. Cinnamon: A study published in the journal Diabetes Care found that half a teaspoon of cinnamon a day significantly reduces blood sugar levels in people with type 2 diabetes. It also reduces triglyceride, LDL, the bad cholesterol and the total cholesterol level.
5. Garlic: Garlic contains the chemical allicin, which has been shown to kill bacteria and fungi, and alleviate certain digestive disorders. It also lowers the blood clotting properties of blood. But the most notable attention garlic has received over recent years is its possible usefulness in lowering cholesterol levels.
6. Grapes: Flavonoids in grapes protect LDL cholesterol from free radical damage and reduce platelet clumping. The LDL lowering effect of grapes comes from a compound that grapes produce normally to resist mold. The darker the grape, the better.
7. Oats: Oatmeal contains soluble fiber, which reduces your low-density lipoprotein (LDL), the abada cholesterol. Five to 10 grams of soluble fiber a day decreases LDL cholesterol by about 5 percent. Eating 1.5 cups of cooked oatmeal provides 4.5 grams of fiber a” enough to lower your cholesterol.
8. Salmon: The major health components in salmon include: Omega 3 fatty-acid and protein. These components have a favorable cardiovascular effect. The American Heart Association recommends that people include at least two servings of fish/week, particularly fatty fish (salmon, tuna, mackerel, sardines, anchovies and herring), in their diets.
9. Soy: The top health promoting components in soybeans are isoflavones and soluble fiber. Isoflavones act like human hormone that can lower LDL cholesterol and raise HDL cholesterol. All soy products (soybeans, soy nuts, tofu, tempeh, soy milk, etc.) are complete proteins.
10. Walnuts: Walnuts can significantly reduce blood cholesterol because they are rich in polyunsaturated fatty acids. Walnuts also help keep blood vessels healthy and elastic. Almonds appear to have a similar effect, resulting in a marked improvement within just four weeks. A cholesterol-lowering diet with a little less than 1/3 of a cup of walnuts/day may reduce LDL cholesterol by 12 percent.

By now, everyone should know the importance of physical fitness and fitness training programs, but not very many of us recognize the true value of healthy meal plans as well. Irrelevant of the types of fitness training you use, be sure you have a balanced healthy diet to go with it.

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Fatty Acid Pathways

Fatty acids exist in the body primarily as triglycerides and phospholipids. Phospholipids make up the bilipid membrane of cells and the membranes of organelles within the cytoplasm. Fatty acids are split from the triglyceride glycerol backbone and broken down into carbon fragments which are then oxidized to provide energy. Usually, just the 16 carbon fatty acids or shorter are metabolized in this fashion.

Fatty acids 16 carbons and longer from the omega-3 and -6 families can undergo the formation of double bonds and chain lengthening to create compounds called eicosanoids. These substances are autacoids, evanescent compounds which exert their effects locally in the microenvironment of the tissues where they are generated.1 Eicosanoids are cyclic oxygenated derivatives of fatty acids consisting of prostaglandins, leukotrienes, thromboxanes, prostacyclines, and lipoxins which are the moderators of life processes at the microcellular and tissue level (Fig. 14). They are intermediate between biochemicals and hormones. Their presence in extremely small nano and pico molar amounts exerts effects which are more powerful by many fold than various potent organ level hormones.

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Eicosanoids are regulatory, turning various life processes on and off. For example, eicosanoids can stimulate the clotting mechanism when blood vessels are injured, but they can also stop the clotting mechanism so it does not proceed to the point where circulation other than at the local site of injury is impaired.

Eicosanoids must exist in precise balances for life to continue without the presence of disease. Since the various eicosanoids are produced from dietary fatty acids, modifying the diet can shift eicosanoid balances. Overconsumption of one kind of fatty acid may overproduce one kind of eicosanoid. Its effect will then become predominant and not be properly balanced by its antagonistic eicosanoid and thus disease may result. For example, the overconsumption of omega-6 fatty acids can create eicosanoids which promote inflammation. If these fatty acids are consumed in excess at the expense of a balancing amount of omega-3 fatty acids, inflammatory diseases such as arthritis, cardiovascular disease, and allergic conditions may result. Balance is the essence of life.
The various metabolic pathways leading to the production of eicosanoids are complex. The pathways begin with the types of fatty acids in the diet. These in turn are converted by enzyme systems into progressively longer and more unsaturated fatty acids until they reach their eicosanoid destination. Figures 15 and 16 outline these synthetic pathways.

Desaturase and elongase enzymes responsible for these conversions vary in functionality from species to species, within the same species, and even within the same individual under differing circumstances. Additionally, it is believed, these enzyme systems can be affected adversely by various toxins and disease states. Thus not only diet, but environmental and genetic factors can influence eicosanoid balances.

In animal species, sufficient enzyme systems do not exist to permit formation of unsaturated bonds in the omega-3 and the omega-6 positions. Therefore, as discussed previously,

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omega-3 and -6 fatty acids are essential dietary constituents. Plant chloroplasts, on the other hand, have the enzyme systems necessary to form these omega-3 and -6 fatty acids and thus plant food sources become the ultimate source of these essential fatty acids for animals. This means even if an animal is a carnivore, it is consuming prey which in turn has consumed plant material containing these essential fatty acids. Such is the case for fish which concentrate high levels of omega-3 coming up to them through the food chain from phytoplankton.

A natural diet consisting of fresh, raw foods provides an entirely different spectrum of fatty acids than does the modern fare of fractionated, processed, stored, and otherwise altered foods. In a natural diet a wide range of fatty acids will be supplied in their biologically protected and active form. Fatty acids of the omega-3, -6 and -9 families will all be present in the ratios in which life was originally adapted to utilize them. Under these circumstances, eicosanoids are more likely to be properly in balance.

In the modem diet, however, it is possible to receive virtually no omega-3 fatty acids, extremely high levels of saturated fatty acids, oxidized cholesterol, trans-fatty acids and other isomers, and large proportions of omega-6 fatty acids as well as various oxidized forms of these fatty acids which result inevitably from processing. Such conditions imbalance eicosanoids by providing improper starting materials for eicosanoid synthesis and by introducing toxic elements which interfere with enzymatic pathways.

Proper nutrition should therefore be directed toward restoring the natural, unaltered diet and the elimination, as much as possible, of foods comprised of lipids in inappropriate ratios and altered from their natural forms.

References available within book text, click the following link to view this article on wysong.net:

http://www.wysong.net/articles/lipid/05_article_lipid_chapter_five_fatty_acid_pathways.shtml

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.

* Promote and support cardiovascular health.
* Balance triglyceride and bad LDL cholesterol levels.
* Increase good HDL cholesterol.
* Normalize blood pressure levels.
* Strengthen heart function.
* Regulate the heartbeat.
* Destroy cell-damaging free radicals.
* Reduce blood “stickiness.”
* Promote healthy liver function.
* Keep blood flowing smoothly and freely.

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