Precious Yet Perilous
Written by Chris Masterjohn Phd
SUMMARY: UNDERSTANDING THE ESSENTIAL FATTY ACIDS
• The primary essential fatty acids are the omega-6 arachidonic acid and the omega-3 DHA.
• Arachidonic acid is found in liver, egg yolks, and other fats from land animals, and in small amounts in seafood. DHA is found in cod liver oil, fatty fish, and in smaller amounts in the organs and fats of land animals.
• Symptoms of arachidonic acid deficiency include dry, scaly and itchy skin, hair loss, dandruff, reproductive difficulties, gastrointestinal disturbances, and food intolerances. Symptoms of DHA deficiency include numbness, tingling, weakness, pain, psychological disturbances, poor cognitive function, difficulty learning, and poor visual acuity. Deficiencies of both fatty acids contribute to poor growth, poor immunity, and inflammation.
• The requirement for essential fatty acids is likely to be well below 0.1 percent of calories on a diet that is devoid of refined sugar and rancid vegetable oils, low in polyunsaturated vegetable oils, adequate in protein and total energy, and rich in vitamin B6, biotin, calcium, magnesium, and fresh, whole foods abundant in natural antioxidants.
• The requirement for essential fatty acids is lowest in healthy adults and highest in infants and growing children, pregnant and lactating women, bodybuilders, people recovering from injury, and people with chronic disease. Alcoholism, diabetes, insulin resistance, certain genetic variations, and strict vegetarianism may make someone more likely to become deficient. Additional liver, egg yolks, and cod liver oil can be used to correct deficiencies.
• Excess linoleic acid from vegetable oils can cause a deficiency in DHA. An excess of the omega-3 fatty acid EPA from fish and cod liver oil can cause a deficiency in arachidonic acid. For this reason, cod liver oil should be used in moderation and in combination with a diet rich in egg yolks and organ meats.
• Essential fatty acids are vulnerable to a process called oxidation, which can cause cellular damage.
• Replacing traditional animal fats with polyunsaturated vegetable oils may increase the risk of heart disease, cancer and total mortality.
• One gram per day of omega-3 fatty acids from fish oil reduces cardiovascular mortality in patients with chronic heart failure or who have recently had a heart attack. However, fish oil may increase cardiovascular and total mortality, especially when used for more than four years in combination with a standard modern diet.
• The liberal use of organ meats and egg yolks combined with small amounts of cod liver oil renders the essential fatty acids safe and health-promoting.
