I was playing around with the idea of letting your body make its own fat. This is accomplished by eating lots of simple-sugar and highly insulinogenic starches like flour.
The conversion of fructose to fat takes place once the liver glycogen stores are full in a process called de-novo-lipogenesis. However 30% of the calories of the fructose are burned in the process. Most interestingly enough, the type of fat that the body primarily makes is saturated-fat. The insulin-secretion that you would get from the carbohydrate also stimulates desaturase enzymes which converts saturated-fats into monounsaturated-fats and short-chain polyunsaturated-fats into long-chain polyunsaturated-fats.
I am now under the idea that it is probably best to avoid premade-fats (animal-fat, oils, nuts, seeds, avocadoes, etc.) and to increase sugar intake when needing to gain weight or replenish fat-stores. This has multiple benefits, the two main ones being:
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Intake of Omega-6 fats is dramatically reduced. This has multiple benefits such as reduced inflammation, less lipid-peroxides, reduced expression of aromatase, better immune-function, a better omega-3 to omega-6 ratio and more.
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Reduced intake of environmental contaminates like heavy-metals or xenoestrogens, dioxins and PCBs. Most of these accumulate in animal-fat, especially fish, but also found in oils.
Letting the body make its own fats is a better and cleaner way of obtaining the best type of fats needed by the human body. The insulin secreted in response to the carbohydrates also has beneficial effects on lipids. Like mentioned earlier, insulin stimulates desaturase enzymes, one called delta-9-desaturase; converts saturated-fats into monounsaturated-fats (preventing the over-accumulation of saturated-fats). It also converts omega-9 monounsaturated-fats into omega-7 monounsaturated-fats.
If the intake of polyunsaturated-fat is high, the desaturase enzymes cease to function. And if the intake of polyunsaturated-fat is low, desaturase enzymes increase to compensate. One of the fatty-acids that increases in times of low premade-fat consumption is called mead-acid which is an unsaturated-fat that is able to substitute in for linoleic-acid. However it is unable to synthesize all of the inflammatory prostaglandins that linoleic and its metabolite; arachidonic-acid (AA) can.
I’m also of the belief that it is not the fats that we can make ourselves that are the problem metabolically, but rather the fats we can’t; the essential-fatty-acids. The type and amount of polyunsaturated-fat you eat is directly proportional to the type and amount that is going to be stored within the body. A large amount of omega-6 accumulation increases inflammation, increases free-radicals, increases estrogen, causes excessive lipolyisis and inhibits insulin-secretion.
Also I think that it is foolish to take in premade HUFAs (like AA or DHA). I think this because not only are they more likely to promote oxidative damage but also because they are not needed. Humans convert linoleic-acid into AA when needed. Humans also convert linolenic-acid into EPA and DHA when needed. There is a tighly controlled regulatory process… well by eating premade AA and DHA, you are basically bypassing the regulatory process and flooding the system with powerful substances when they weren’t called upon.
Westerners eat a lot of animal-products which are all high in AA. Americans not only eat lots of animal-products high in AA, but we also use vegetable-oil made out of linoleic-acid, not sure if the same is true for Europe. And now, we also have the fish oil craze.
So I think it is best to obtain most of your fats from carbohydrates! Meaning let your body makes its own fats, and you will get the perfect type and amount of essential-fatty-acids from your low-fat foods (vegetables, beans, flaxseeds, fruits, juice, etc.).
Edited by misterE, 16 December 2014 - 02:54 AM.
