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 the levels of POA in the blood. In turn increased levels of POA are directly linked to the progression of type 2 diabetes.The bottom line is that POA is a sensitive and powerful bio-marker of carbohydrate intolerance and in blood tests the POA goes up far before the classic signs of diabetes, high blood sugar, elevated hemoglobin A1c develop!
I have shortened this chapter considerably, it is very technical and goes into great depth about carbohydrate restriction and fatty acid metabolism. I feel the most important things to take from this is the overwhelming evidence that restricted carb intake reduces the necessity for insulin release from the pancreas, hence the symptom of type 2 diabetes will stop , or at least be decreased dramatically. Also high levels of Triglycerides in the blood are directly linked to heart conditions and triglycerides are a byproduct of high carb eating. Fat does not make you fat if you are eating a low carb diet.