“B” Fat

The B fats are sometimes considered bad fats because of the effects they can have on the body. But these effects are only bad when in excess and not balanced. B fats contain the essential fat AA (arachidonic acid), as noted above, and produce group 2 eicosanoids. These eicosanoids promote inflammation and pain, among other problems. But these so-called problems can actually be important for health at the right time. For example, inflammation is a vital first stage of the healing process. Following this acute inflammatory process, as healing proceeds, anti-inflammatory eisocanoids in groups 1 and 3 are produced to reduce inflammation. Another example is pain; the body uses pain to help us be aware of problems so we can remedy them. Chronic pain is not normal, or healthy, and is usually associated with an unresolved problem associated with an imbalance of eicosanoids.

Another important function of AA (which is also considered an omega-6 fat) is that it’s very important for the repair and growth of the brain. This is especially vital in the fetus, newborns, and developing children; but as adults, we should continually be repairing and growing the brain as well.

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B fats are highest in dairy products such as butter, cream, and cheese, and in lesser amounts in the fat of meats, egg yolks, and shellfish. However, for most people, the largest source of AA is from A fats, usually from vegetable and other omega-6 oils, creating the potential of significant problems. By eliminating these oils and using only olive or coconut oil, the overall balance of fats is usually greatly improved. In addition to the common use at home, vegetable and other omega-6 oils are often used in packaged foods, and in restaurants.