Post 21 of 365
This is part 12 of my review in Layman's terms of the book 'The Art and Science of Low carbohydrate Living' By Jeff S. Volek, PhD, RD & Stephen D. Phinney, MD, PhD
There's more to the story than just reducing carbs will enforce fat oxidation! reducing carbs also enables;
fat oxidation increases
rates of saturated fat oxidation accelerates more than other fatty acids
this in turn reduces saturated fat levels in the blood
the body stops turning carbs into fat to store
*important , getting the right amount of polyunsaturate fats into membranes is critical for life-defining processes.
Disposing of a Myth
'you are what you eat', this is not exactly right! so in the process of digestion, absorption, transport, storage and oxidation, the body has a choice of what it saves and what actually gets burned. So the fats that are in membrane phospholipids for example are different to the triglycerides stored in adipose tissue (adipose tissue is fat cells). So the myth of 'you are what you eat' so if you eat fat you get fat may not be quite true.
Disposing of Saturated Fats
Three things can be done with saturated fats 1/ burn them, 2/ store them, 3/ make them into something else, e.g. mono-unsaturated. Insulin rises when you eat carb , insulin at the same time turns off the oxidation of fat(your body burning fat for fuel). So.... if carbs are reduced , insulin is not necessary , so reduced carb intake allows the fats to be released from fat cells and burnt for energy...... simples!!!!!!.
Making Fat from Carbohydrate - The POA story
POA = palmitoleic acid
POA is a part of cholesterol makeup and is an omega 7. High dietary intake of carbohydrates tend to increase