While group 1 eicosanoids from A fats can produce powerful
health effects, there are potential problems. One is that conversion of
A fats to group 1 can be impaired by a variety of things; these include
reduced nutrients, including niacin, vitamin B6, magnesium, protein
and others. In addition, trans fats can reduce the conversion, as can
too much stress. And, as we age, the process tends to slow down. The
remedy? Eat the best diet possible to ensure you obtain all the nutri-
ents, avoid bad fats and moderate stress (a topic discussed in detail in
later chapters).
Another more serious problem is that, as noted above, A fats can
convert to B fats and inflammatory eicosanoids, which can wreck
health and destroy human performance if produced in excess. These
are the B fats and group 2 eicosanoids.
The B fats are sometimes considered bad fats because of the
effects they can have in the body. But these effects are only bad when
in excess. B fats contain the essential fat AA(arachidonic acid), as
noted above, and produce group 2 eicosanoids. Among the effects
these eicosanoids promote are inflammation and pain. But these so-
called problems can actually be important for health at the right time.
For example, inflammation is a vital first stage of the healing process.
Following this acute inflammatory process, as healing proceeds, anti-
inflammatory eisocanoids in group 1 and 3 are produced to reduce
inflammation. Another example is pain; the body uses pain to help
you be aware of problems so you can remedy it. Chronic pain is not
normal, or healthy, and usually associated with an unresolved prob-
lem associated with an imbalance of eicosanoids.
Another important function of AA (which is also considered an
omega-6 fat) is that it’s very important for the repair and growth of
the brain. This is especially vital in the fetus, newborns and develop-
ing children, but as adults, we continually should be repairing and
growing the brain as well.
B fats are highest in dairy products such as butter, cream and
cheese, and in lesser amounts in the fat of meats, egg yolks and shell-
fish. However, for most people, the largest source of AA is from A
fats. This is especially a problem when too many A fats are consumed,
usually from vegetable oils, or if too much GLA is taken as a supple-
ment. By eliminating vegetable oil and using only olive or coconut
oil, the overall balance of fats is usually greatly improved. In addition74 • IN FITNESS AND IN HEALTH