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The Importance Of Fat To The Brain

The brain is the most expensive organ in terms of energy in the body. It only accounts for 5% of body weight, but uses at least 20% - 30% of the total energy supply to the body to meet its needs. 

Many people think that the brain needs glucose to have this amount of energy, but very few people know that the brain actually likes ketones, a compound that contains energy created from fat, as the main source of energy!

The brain can use glucose, especially when the person is on a carbohydrate-based diet or in an emergency. But in normal everyday conditions, glucose is not necessary for the brain as people often think. Without carbohydrates and once metabolically adapted, the brain easily uses ketones as the main source of energy.

The brain uses ketone in a state of ketosis
Ketone use in the brain is common in high-fat breastfed infants. 

The transition to carbohydrate dependence only occurs when carbohydrates are included in the child's diet. 

The enzymes responsible for converting ketone, d-beta-hydroxybutyrate dehydrogenase, acetoacetate-succinyl-CoA transferase, and acetoacetyl-CoA thiolase, are available in the brain to convert ketone to acyl-CoA and put it into the tricarboxylic acid cycle in the right speed to satisfy the brain's energy needs. The ability of ketone use in the brain is directly proportional to the body's ketosis state.

The body prioritizes burning sugar before every blood glucose level rises too much, primarily to eliminate the harmful substance from the body in every possible way. Glucose is also used as the main source of energy for the brain when it suddenly has great energy needs, for example in an emergency. 

The amount of carbohydrate stored in the liver as glycogen is always available for that. No one needs to eat carbohydrates to get enough glucose for the brain or body to use. 
In fact, using glucose completely as the main source of energy for the brain and body is a natural and harmful fruit;

Unfortunately this is the state of the vast majority of people. Brain cells are not much affected by insulin and therefore are more affected by the glycation and oxidation of free radicals made by glucose than any other tissue in the body. 

There is no so-called safe level of glucose. Glucose and other sugars like fructose always cause glycation and create free radicals. Nothing can change that. Although we need glucose to a certain extent to fuel our red blood cells, glucose is the most profound cause of our degeneration and death. However, we can control the level of glycation and degeneration, by choosing what to eat.

Glycation is a major cause of brain degeneration in old age and in Alzheimer's disease, dementia in the elderly. (Alzheimer's disease is simply a state of excessive brain damage. Note that many patients with this condition often crave for sweets).

 Protein damaged by glycation (called beta-amyloid protein) sticks to each other in the brain and to some extent causes symptoms called Alzheimer's disease. 

The damage done to the brain when a person eats any type of sugar or high-carb diet (including so-called complex carbohydrates) is the same as the damage caused by alcoholism, but only at a rapid rate more slowly and more steadily. Note that there is evidence of a strong association between Alzheimer's disease and gluten sensitivity.

Instead, when the brain and body turn to burning ketones as the main source of energy, the brain avoids most of these damage, and receives a much more regular, sustainable and richer energy source to meet its energy needs. 

The body will no longer be affected by hypoglycemic episodes, the physical, psychological and neurological symptoms associated with that state. Blood sugar will no longer affect mental and cognitive. Certain additional nutrients may help to further protect the body from the effects of glycation.

So, how important is fat to the brain?

The brain is made up of more than 50% fat - up to 70 - 80% excluding water. In fact, the brain's most concentrated place for omega-3 fatty acids is in the brain. Up to a quarter of the fatty acid in the human brain is DHA, an omega-3 component commonly found in cold-water fish oil and wild leafy or wild animal-based meat. 

Humans are unique in primates in this respect. The brains of apes or other primates are mostly omega-6 fatty acids. In contrast, omega-3 fatty acids are essential, indispensable for the operation and health of the immune system, musculoskeletal, digestive and nervous systems of humans. 

Omega-3 fatty acids are indispensable for signaling between cells and anti-inflammatory processes. Eating carbohydrates and high levels of insulin in the blood disturbs the metabolism of omega-3 and causes the body to lose magnesium, an essential mineral necessary for the conversion of EPA to DHA, the omega-3 molecule for the brain and Indispensable for the functioning of the brain. 

It is worth noting that 50% of the fat in the human brain is in saturated form. It is essential to protect and stabilize the fragile omega-3 polyunsaturated fatty acids. The brain also uses arachidonic acid (which is still detrimental) to many important things. A combination of many types of natural fats works together to replenish and optimize the activity of the body and brain. It is worth noting that 50% of the fat in the human brain is in saturated form. 

It is essential to protect and stabilize the fragile omega-3 polyunsaturated fatty acids. The brain also uses arachidonic acid (which is still detrimental) to many important things. A combination of many types of natural fats works together to replenish and optimize the activity of the body and brain. 

It is worth noting that 50% of the fat in the human brain is in saturated form. It is essential to protect and stabilize the fragile omega-3 polyunsaturated fatty acids. The brain also uses arachidonic acid (which is still detrimental) to many important things. A combination of many types of natural fats works together to replenish and optimize the activity of the body and brain.

Up to 10% of the human brain's mass has been lost in the last century alone, most likely due to a decrease in the ratio of EPA and DHA in the diet and to eating more processed foods.

Cholesterol is also extremely important for normal brain function. Few people know that the largest store of far-away cholesterol lies in the brain. The brain makes up only 2% of body weight, but it contains 25% of total body cholesterol! In fact, cholesterol enhances the ability of synapses to communicate and function between brain cells and protects these signals from leaking out of nerves.

With its antioxidant function, cholesterol helps protect brain cells from oxidative damage and protects the structure of the fragile polyunsaturated fatty acids that make up brain cells.

 Eating and getting enough cholesterol is extremely important for cognitive activity and memory. In fact, some common side effects of statins (cholesterol lowering drugs) are cognitive and memory impairment!

The loss of magnesium through hyperglycemia, and the lack of magnesium in the diet (or not producing enough hydrochloric acid to absorb it) facilitates substances that are similar but toxic. like aluminum, associated with vacant receptors in the brain. Remember, high levels of aluminum in the brain have been shown to be associated with Alzheimer's disease. 

In addition, magnesium controls more than 300 enzymes in the body and brain. It is absolutely essential for parasympathetic nervous activity (which provides a sense of relaxation and calmness), and it is often deficient in people eating a carbohydrate rich diet.

However, omega-3 is the most severe deficiency in the modern diet - especially the Western diet. Today, taking fish oil supplements is the cheapest and most effective way to supplement EPA and DHA, the two most important compounds made from omega-3. 

Krill oil is another source of EPA and DHA, possibly even more effective, but it is very expensive. Krill oil contains a variety of phospholipids and antioxidants not found in fish oil, which can help the body absorb it better. It is a good option for those who can afford it. Our ancestors got EPA and DHA by eating mainly wild meat from natural plants and cold-water fish.

Over cooking is easy to destroy these oils because they are polyunsaturated fatty acids. A deficiency of omega-3 fatty acids is usually especially severe in people with depression, insulin resistance, obesity, bipolar disorder, cardiovascular disease and taking fish oil supplements can bring very good results for surname. 

Fish oil is much better than flax oil , as many individuals with mental, neurological and cognitive disorders often lack the delta-6 desaturase enzyme needed to make EPA and DHA from ALA, the type omega-3s in plants. Even under favorable conditions, only about 3% - 5% of the amount of ALA absorbed (from flaxseed oil, walnuts, and similar sources) is converted into EPA. Only part of the EPA is converted into DHA, which the brain really needs.

It is also known that trans-fat in the body, or a deficiency of magnesium or too much omega-6 fatty acids (found in corn oil, sunflower oil, etc.), interfere with metabolism chemical prostaglandins, because they bind to the enzyme delta-6-desaturase.

Vegetable oils such as soybean oil, canola, sunflower oil, corn oil, are almost always partially hydrogenated. They contain extremely high levels of omega-6 fatty acids, which can interfere with the absorption and use of omega-3 fatty acids in the body. 

These vegetable oils can worsen insulin resistance, leading to obesity, arteriosclerosis, and other illnesses. When processed too much (most vegetable oils are on the market), they can cause gene mutations, leading to many types of cancer.

Except olive oil, you should avoid altogether most vegetable oils other. Olive oil can be added directly to salads, steamed vegetables, and added to some dishes. However, I do not recommend using it too much or cooking with it because it easily oxidizes at high temperatures.

Partially hydrogenated and hydrogenated oils should be completely and permanently excluded. Don't be fooled by ads that are low in trans or have no trans-fat on processed food labels, while they list soybean oil, canola or any other hydrogenated vegetable oil. 

Current legislation allows each serving to contain a certain amount of trans-fat without being listed on the label. The food industry takes advantage of this gap wherever they may be. The more processed foods you avoid, the better.

The only safe amount of hydrogenated oil (trans-fat) is zero.

Naturally saturated fat and cholesterol do not compete with omega-3 fatty acids. In fact, they support each other. In addition, saturated fat and cholesterol, although smeared everywhere, protect the cell membranes against oxidation and they themselves constitute at least 50% of the cell membrane composition. Half of the human brain is made up of saturated fat. 

Naturally saturated fat helps the body absorb many extremely important nutrients; plays an important role in the health of the skeleton; strengthen the immune system; Essential for the absorption and use of essential fatty acids; reduce the concentration of lipoprotein, a sign of heart disease; protect the liver against the effects of alcohol; It is used to create energy, hormones and in the metabolism of cells.

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