Supplementing Fats With More Fats

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Supplementing Fats With More Fats

  • by Matt Jennings
  • July 3, 2017

For years I have followed a fairly high fat, healthful and nutritious ketogenic diet. My body just thrives on high fat/mod protein/heavy vegetable/low starch eating. Thrive=my body stays lean all year long, I am relatively strong, I enjoy mental clarity (unless I have pizza and a couple 1942s), I recover easily from fairly tough training sessions and my body heals fast! And I have boundless energy if I am full-on keto adapted and stay there (that is a whole different post)  So, basically I do and keep doing as my body seems to work best with. i.e. nutrition that is high in healthful fats ; )

Anyway…we know how important taking in healthful fats are (and their packaged fatty acids) especially for strong health. If you do not know that then consider this: We have trillions of cells in our bodies. And most are made up of what’s called a phospholipid bi-layer. What is a phospholipid bi-layer? Glad you asked→ The phospholipid bilayer phospholipid-bylayer

is the two-layer membrane that surrounds many types of plant and animal cells. It’s made up of molecules called phospholipids which arrange themselves in two parallel layers, forming a membrane that can only be penetrated by certain types of substances. This gives the cell a clear boundary, and keeps unwanted substances out. Though the phospholipid bilayer works well most of the time, it can be damaged, and some types of unwanted substances can bypass it.

Characteristics Phospholipids have two ends, one of which is hydrophilic, or attracted to water, and one of which is hydrophobic, or repelled by water. Since the inside of cells is mostly water, and the area outside of cells is mostly water, these molecules arrange themselves into two layers, with the hydrophilic ends of each layer pointing outwards, and the hydrophobic ones pointing inwards. Since they are lipids or fats, they are not broken down by water, and are solid enough not to let large molecules pass through without the help of another substance. Smaller molecules, like oxygen and carbon dioxide, can pass through easily on their own, but larger ones like sodium, magnesium or water can’t.

Oh yeah…one other thing I forgot to mention…well…two other things. First there are studies that look at the importance of fats for fat loss. And two, all the fat soluble vitamins (debatably the most important one being D3 found in cod liver oil, fish oil and some fatty fish such as North Pacific Salmon and sardines) are much better assimilated, especially when taken in supplemented form, when taken in combination with a ‘fatty’ whole food.