The direct effect trans fats and saturated fats can have on the body is illustrated in salmon. In it Joan O’Keefe, registered dietitian, explains, salmon swimming in the frigid Arctic waters remain perfectly soft and supple – even though their body temperatures are only a few degrees above freezing. The lipids in their cell membranes are mostly omega-3 fats, which remain liquid even in temperatures below the freezing point of water (32 degrees Fahrenheit).
Now, imagine these fish grew up in a warm environment eating nothing but French fries, stick margarine, doughnuts and other foods rich in trans fats. Once moved to the Arctic, their bodies would transform to the rigid consistency of a stick of butter floating in ice water. That is because the melting point of trans fats and saturated fats are much higher, to the point where they become solid even at room temperature.
That is exactly what happens to your cell membranes when you eat a diet high in these lipids – they become stiff and dysfunctional. Your warm bloodedness prevents you from noticing the hardening as dramatically as the salmon, but that fat significantly impacts your tissue, particularly the electrically sensitive ones, such as your brain, eyes and heart.
Rigid trans fats and saturated fats predispose those organs to inflammation, dementia, heart attack, diabetes and cancer. Consuming omega-3 fats, such as those in the salmon, provides these organs with preferred fats that keep them soft, supple, responsive and youthful. Fish oil supplements have this exact effect on the organs throughout your body.
Download the rest of this article to learn about Omega-3’s effect on the brain, reducing inflammation, weight reduction and the recommended amounts you should have each day.
