Thursday, January 04, 2007

Kinds of Fat and Fat Resistance

I have been pretty busy the past few months on my invention and company. I have also been giving a lot of talks around the country. So, I have not been posting much. I thought I would end this year with a bit on fat resistance and with some encouragement for the New Year.

It is true that my diet is somewhat higher in fat than either the ADA or AHA recommends. But, my sources of fat are primarily in the Omega 3 and unsaturated fats such as salmon, tuna, nuts, and olive oil. PaleoGal may have a point in observing that by eating low fat meats or trimming the meat to reduce fat content, that there is a bit of an inconsistency in my diet. This is only an apparent inconsistency though.

I am altering my cell membrane fatty acid profile by choosing to eat this way. Membrane cholesterol content is important and my diet leads to flexible, permeable membranes with low cholesterol content. This has many benefits for cell plasticity and function, but it does make the membrane more susceptible to oxidative damage. Hence, the high antioxidant content of my diet.

Altering the membrane fatty acid profile alters its insulin sensitivity. Excess cholesterol content diminishes insulin sensitivity. This is one of the reasons the ADA recommends a high carb diet, though paradoxically, this induces insulin resistance too. A cholesterol laden membrane impairs insulin sensitivity and reduces the stimulation of GLUT4. Thus, we might call this lipid (fat) resistance. Trivalent chromium reduces membrane cholesterol content, which may be the pathway through which chromium improves insulin sensitivity. See the Abstract below for more details (it is almost unreadable unless you are a specialist, but I want you to know there is research that clearly supports what I am saying).

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