I wouldn't say high amounts though. Even if you eat only the beef tallow rendered out of cattle, you get on average as a percentage of calories, 2% omega3, 3% omega6, 49% monosaturated, and 46% saturated fat. Lard works out to 11% omega6, 47% monosaturated and 42% saturated fat. Of course the more these animals are fed grains high in unsaturated fats, the more unsaturated fats will be in their cells which is why feed lot beef is not as good as grass fed beef, and why pork back in the days when hogs were allowed to roam and were rounded up in the fall was healthier to eat.
The way I see it is that as long as we only get 2% to 5% of our diets as unsaturated fats, we can probably deal with them. This is about what Pacific Islanders got in their diets back before Western man brought them our diets and destroyed their health. The had most of their fat intake from coconut oil.
Extracting unsaturated oils from seeds and fish I think is a major mistake. First of all the refining process involves heat, pressure, and chemicals to break down the fiber, and then to make the resulting oil look and smell good, and to retard rancidity. Eating foods high in omega6, I think is something to avoid; eating foods high in omega3, I think is something to do sparingly. By high I mean more than 5% of total daily caloric intake, the less the better. But, I am no fan of omega3 because it suppresses our immune systems; I understand drugs for transplant patients are derived from vegetable oils, which makes sense since omega6 stimulates cellular growth and omega3 moderates that growth.
Antioxidants help to offset the consumption of unsaturated fats. There are a number of antioxidants such as glutathione, vitamin C, vitamin E, vitamin A, and alpha lipoic acid. One very important one is iodine since it binds to the double carbon bond in the unsaturated fat chain, blocking oxidation. As a matter of fact, the way a fat is tested in a lab to see if it is saturated or unsaturated is to see how much iodine a given amount of the fat absorbs. Saturated fat will not absorb iodine, but the more double carbon bonds in fats that are not saturated, the more iodine it will absorb. This bonding with iodine occurs in our bodies as well so iodine stabilized unsaturated fat and makes it less likely to oxidize, hence less likely to cause cellular damage. This however, is a two edged sword because most people are deficient in iodine to begin with, so diverting iodine from its other functions in the endocrine system and immune system creates other health issues related to less iodine being available.
Another factor is how much saturated fat is consumed in relationship to unsaturated fats. We will preferentially store saturated fat and use for energy unsaturated fat, so as long as we are getting most of our fat as saturated or monosaturated fat, we avoid having unsaturated fats long term in our 98.6 degree bodies.
"Bend over and grab your ankles" should be etched in stone at the entrance to every government building and every government office.
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