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The ABCs of Fats: Optimal Balance
Together, the two forms of polyunsaturated (omega-6 and -3) and saturated fats contain three important fatty acids I’ll call A, B, and C fats. In the body, each of these fats is converted to three different groups of hormone-like substances called eicosanoids (pronounced i-cos-an-oids). I’ll call these groups 1, 2, and 3. Basically, A fats make group 1 eisosanoids, B fats group 2, and C fats group 3. This is a very simplified explanation, but fairly accurate.
Group 1, 2, and 3 eicosanoids regulate inflammation: group 1 and 3 produce anti-inflammatory chemicals, and group 2 produces inflammatory chemicals.
An imbalance of eicosanoids resulting in too much of group 2 not only promotes inflammation but also pain, bone loss, muscle problems, allergy, asthma, and, potentially, can lead to cancer, Alzheimer’s, diabetes, stroke, heart disease, and other chronic illness. The right balance of eicosanoids can prevent, postpone, and even treat these conditions. Eicosanoid balance is so powerful—so influential to overall health—that billions of dollars are spent by pharmaceutical companies to research and develop new drugs that attempt to balance the body’s eicosanoids. But you can do it for pennies by eating the right foods! And while drugs that attempt to balance fats have some short-term success, they come with significant unhealthy and sometimes deadly side effects. Balancing fats by eating right only has healthy—nearly miraculous—benefits.
The term eicosanoid is a general one that encompasses a variety of very different compounds with names such as prostaglandins, leukotrienes, and thromboxanes. They’re involved in complex reactions from moment to moment in all cells throughout the body. An understanding of how to balance the A, B, and C fats, and the 1, 2, and 3 groups of eicosanoids is most important. First, let’s discuss A, B, and C fats in more detail.
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