That’s fatty ACIDS. It’s not that kind of site.
I was a young adult in the 1980s, just after the first Dietary Guidelines rocked our world. Yes, I remember the bacon-and-eggs frowny face on the cover of Times. It was in the checkout lane as I was buying my low-fat, fruit-and-sugar filled yogurt. Of course, I would soon come to my senses and switch to fat-FREE yogurt. Why? Because animal fat, including whatever remaining milkfat was in my yogurt, has Very Scary saturated fat in it. Did I know what that meant? Of course not. But I do now.
At my house, we like to joke that fats suffer from a serious PR problem (that’s what passes for humor around here). It’s so easy to think FAT=FAT. And “saturated” fat sounds even more ominous and creepy, saturating our blood with icky gooey . . . um . . . somethingy. Surely those loverly ladies Mona Unsaturated Fatty Acid (MUFA) and Polly Unsaturated Fatty Acid (PUFA)—Moofa and Poofa to friends—are better company to keep. That seems to be what the folks at Harvard think, anyway.
Enter actual biochemistry.
In biochem class, I found out that “saturated” simply meant that the carbon chain of a fatty acid was fully “saturated” with hydrogen and therefore, there are no double bonds. That’s not very scary.
Yeah, but my BFF, Polly Unsaturated, as it turns out, was more of a frenemy than I thought.
Kinda cute. Check out those double bonds. That’s what makes Poofa unsaturated.
Turns out, miss Poofa is into some radically kinky stuff.
Just about everyone has heard of antioxidants. They are why we are supposed to eat fruitsandvegetables. The point of antioxidants is to deal with “free radicals,” which sound like some kind of hippie flashback, but is simply a term to describe a molecule with one or more unpaired electrons that reacts easily with other molecules. In cell membranes, they can really cause problems because the long, straight profile of a fatty acid chain can get oxidized by reacting with a free radical, causing it to bend, which weakens the integrity and functionality of the membrane.
Prime targets of free radicals are unsaturated bonds, specifically: Poofas.
Even a middle-schooler can see (I know, I asked one) that this just doesn’t look good for the cell membrane. It gets worse. The reaction that occurs not only damages that particular fatty acid, but is a self-propagating reaction. It starts and then it doesn’t stop—until an antioxidant comes along. The results: lotsa crooked Poofas.
The academic-industrial complex has recited to us the story that we should increase the consumption of corn and soybean oils—which contain about 60% of these fatty acids—because they are so good for us. They have the population studies to prove it. But this tale is as twisted as an oxidized Poofa. Ever since 1980, when we told people to start eating more Poofas, folks who are concerned about their health have eaten more Poofas. While we don’t really know if consuming corn and soybean oil will make you a healthier person, we do know that caring about your health will. And even though people who care about their health are generally more healthy than people who aren’t, as a population we are all less healthy. Could it be the Poofas that have saturated our food supply?
By sheer coinkydink, corn and soybean oils happen to be big moneymakers for food processors. That’s why I really get bent out of shape when we’re told that we grow soy and corn so we can feed it to cows. That’s like saying we drill for oil so we can make lipstick.
We may find out in the long run that it isn’t just our increase in carbohydrates, but our increase in Poofa–and the corresponding decrease in not-so-scary saturated fat–that is truly at the root of our current health crises. In which case, miss Poofa can kiss my butter.