Good versus bad fats – the negative side of prostaglandins
There are good fats and bad fats; and “good” Pgs (Prostaglandins) and “bad” Pgs. The PG1 and PG3 family are the “good” Pgs and the PG2 family is the “bad” PG. The PG2 family are in excess in our society and are therefore called “bad” prostaglandins. PG2 includes red meats and dairy fats , both of which are too high in the average diet, plus the trans fats, which allow PG2 to overrun the body.
PG2 cause negative effects, contributing to all the common degenerative illnesses. PG2’s cause platelet aggregation and increased blood clotting, increased blood pressure, asthma, menstrual cramps, increased tumor growth and inflammatory response with tissue damage and pain.
Most of the bad effects of PG2 can be balanced by the presence of adequate amounts of PG1 and PG3 – therefore they are called the “good” prostaglandins. Omega-3 essential fatty acids (w-3 EFA) are converted, by B vitamin dependent enzymes, to PG3. The omega -6 essential fatty acids (w-6 EFA) are converted to PG1 and PG2 tissue hormones. Because of the far-reaching effects of the PGs and that they are derived from essential fatty acids (EFA), the dietary intake of EFA are of the utmost importance. Leukotrienes and thromboxanes (released from platelets) are also derived from EFA.
Deficiencies of zinc and vitamin B6, may not allow for the EPA blocking effect on delta-5 desaturase, which results in greater production of AA and greater availability of PG2 series hormone.
The biggest problem in our society today, is not the excess intake of PG2 family fats, but the excess dietary intake of PROCESSED FATS (trans fats).
Processed fats disrupt normal PG metabolism – it interferes with the normal conversion of the PG1 and PG3 families. These processed fats include partially hydrogenated fats and hydrogenated (saturated) fats. They are the results of processing natural fats which adds to their shelf life. It changes the shape of the fat molecule and therefore the way it is metabolized by the body.
PARTIALLY HYDROGENATED fats and oils in our diets block the normal conversion of the fat 1 and fat 3 families at the first step, where the enzyme delta-6 dehydrogenase is located. It inhibits the downstream production of PG1 and PG3:
HYDROGENATED (SATURATED) fats also block the enzyme delta-6 desaturase, which dam up the normal flow of the family 1 and family 3 fats into their respective Pgs.