By DR. BAYNE FRENCH, MD DC

In the last two issues of Endurance News, we covered the origins of the human diet and the role different types of fats play in the human diet. Most fats are good for you. They reduce appetite, raise metabolic rate, and do not clog arteries or make us fat. Some types however are right up there with sugar as something to avoid. What all fats have in common is that they are poorly understood, even by those giving nutritional advice. Please review the explanations in “Demystifying Fat: Part 1” and “Part 2.”

A full understanding of fats requires familiarity with the concept of oxidation. This term is fraught with confusion. It is used often, yet poorly understood by those who use it. Oxidation is a normal process of thousands of types occurring in and out of our bodies. The “ox” implies the involvement of oxygen. The older definition of oxidation involved the interaction of a compound with oxygen. The classic example is iron being “oxidized” by oxygen to form iron oxide, or rust. The modern definition is far more expansive since it is simply the loss of an electron (a subatomic particle with a negative charge), and it may not involve oxygen at all.

A specific type of oxidation of fats, called beta-oxidation, is the biochemical set of reactions where fat is broken down, yielding heaps of energy. But a type of fat oxidation called peroxidation generally describes the process where free radicals attack fats, specifically the double bonds of polyunsaturated fats. Though potentially harmful, this is also a naturally occurring process. Through normal cellular metabolism, trillions of free radicals are produced each day, and these unstable structures want to steal back an electron from something else. Even with optimal, low-level oxidation in our bodies, “rust” does occur, as evidenced by aging. Human physiology has developed numerous protective antioxidant pathways. Higher oxidation levels over time reflect a toxic condition and overwhelm our innate antioxidant capacity. Molecular damage and cell death occur from this oxidative stress, resulting in accelerated aging and disease.

Saturated fats possess no double bonds. They are oxidized in our beta-oxidation pathways to yield energy, but are not pathologically oxidized by free radicals. The oxidation of polyunsaturated fats, however, is a big concern in the food industry, as this degradation affects flavor, appearance, smell, storage, and safety. Interactions with oxygen, heat, solvents, and UV light result in damage. This is commonly referred to as rancidity. The oils you consume may already be deeply damaged and toxic prior to ingestion! This is particularly true of highly processed vegetable oils. The vast majority of vegetable oils are processed using high heat and solvents, creating OXLAMS (damaged omega-6 fats).

Consuming OXLAMS and high amounts of omega-6 fats drives inflammation, as does a deficiency of omega-3 fats, overwhelmed natural antioxidant mechanisms, low-level antioxidant consumption from a diet with minimal fruits and vegetables, a lack of antioxidant supplementation, excessive free radical formation, and high blood sugar levels or spikes. We all recognize inflammation. It occurs when a person is stung by a honeybee or when an ankle is twisted. And we certainly feel it during those days after we swap the couch for the treadmill. Inflammation is meant to clean up invaders, remove toxins, lay down scar tissue, and get its host back up and running. In no way is inflammation meant to be turned on continually. Chronic inflammation promotes disease, so getting it under control is key to living a healthy life.