Cate Shanahan, Shawn Baker: OMEGA-3 CANNOT CONTROL THIS INFLAMMATION: Nonenzymatic oxidation!
presents episode 222:
Dr Cate Shanahan
Dr Shawn Baker
Revero (MeatRX) podcast
October 20, 2020
Omega-6 has its first double bonds 6 carbons in from end;
Omega-3 has its first double bonds 3 carbons in…
-omega-6 are more pro-inflammatory
-omega-3 are more anti-inflammatory
~not quite 100%
~they do have opposing actions
-any kind of stress the body faces,
in order to get back to homeostasis
~we have forces from both directions
Eat candy bar or apple:
-blood sugar goes up &
-insulin pushes it back down, but…
-have counter-regulatory hormones pushing it back up
~insulin alone might push it down too far
We need the anti-inflammatory & pro-inflammatory
-to occur
Example: prick finger, don’t bleed forever…
-need pro-inflammatory to stop bleeding
(forms the clot)
-also need anti-inflammatory to clot
does spread
Omega-6 to omega-3 ratio very important…
-we’ve been eating so much soy and corn
~so much more omega-6 &
~so little omega-3
When we eat animal fats
-for our omega-3
~like fish & other animals
~(wild caught) & naturally grazed
They have more omega-3 than 6
It is not just because of the omega-6 to omega-3 ratio
-and the pro- & anti-inflammatory
Something has to happen for that kind of:
-inflammatory cascade to be a problem
Kind of inflammation most critical is not biologically functional…
-called Nonenzymatic oxidation
~unstable
~tend to spontaneously nearly combust
~react with oxygen & iron
~cause free radical cascades &
~reactive oxygen species
Leading to inflammation that:
-CANNOT be controlled with omega-3
A whole other category of biochemical disaster
People talk about using anti-oxidants…
-but, avoiding:
~number 1 source of inflammation
link to original: https://youtu.be/NgXf8a3JG60