Your body is a machine. If you don’t give it the oil it needs to keep it running smoothly it will soon start to deteriorate.
Your body is designed to regenerate itself and heal itself. When you fall down and scrape a knee, you clean it up, and you don’t touch it. Your body will heal the wound all on its own.
Just like regeneration of cells happens outside on your skin, it happens inside… it just needs the tools and materials to do it.
Remember you are a host to bacteria, yeast, fungi and living body cells. The living body cells make up the different parts of your body and these regenerate all the time (that’s how you heal).
Your cornea regenerates every 24-48 hours.
Your skin regenerates every 2-4 weeks.
Your intestines regenerate every 2-3 days.
Your red blood cells regenerate about every 4 months. And so on… until you have a complete new body roughly every 7 years.
The timeframes are not exact, but you get the idea that our bodies undergo regeneration. The reason why these numbers are different is all in the diet. In order for the body to fully regenerate itself it needs what is commonly referred to as fats or oils.
These oils are known as fatty acids and some of these are what I call “Regenerative acids.” I almost think of it this way (with a few exceptions):
Oils = Regenerative acids
Your body needs oils like coconut oil, avocado oil, olive oil and other oils to regenerate different parts of your body like the liver. Your body lives off of energy and fat is energy.
There is a lot of conflicting information when it comes to fats, cholesterol, and the health of your heart so I need to clear up some things.
First thing you must understand is there are different types of fats. I can go on and talk about unsaturated vs saturated fats, but really what’s most important to understand is how fats are used in your body.
The way to think of it is much like carbohydrates or protein. The body doesn’t absorb long chain carbohydrates, proteins or fats. It breaks down the nutrients first and then uptakes it. Fats are no different than carbs or protein.
Omega-3 is smaller than Omega-6, which is smaller than Omega-9 fats:
Omega-3 < Omega-6 < Omega-9
What I’ve found is that your body gets in trouble when it gets more long chain fats than it does simple or smaller fats like Omega-3.
You want to keep this balanced at a 1:1 ratio of Omega-3 to Omega-6 definitely no more than 1:4 ratio.
If you notice body builders that take on a lot of meat protein tend to add fish oil to their diets and sometimes flaxseed to make sure that the ratio of simple fats to complex fats stays high. Meat has a lot of longer chain fats, so it would only be smart of them to take on more short chain fats found in fish oil to avoid accumulating fat.
If you start consuming more Omega-6 than Omega-3 then fat will be your enemy and you’ll carry it everywhere you go as it becomes visceral fat and what’s known as white adipose tissue (WAT).
If you begin to take more simple fats like Omega-3, luric acid (coconut oil), conjugated linoleic acid (CLA), you’ll begin to see your body regenerate itself faster and also burn more fat.
Just like starch and gluten, it’s not fat that’s the problem it’s modern day fat that is hard for the body to digest. Unsaturated fats (mono and poly unsaturated) are easy to digest, unless they are manmade.
Modern day fat can be a little harder to distinguish, but it follows the same principle as starch and gluten do with the food cycle.
If you try to grow avocados, olives, or other seeds in soil that don’t have the right water, minerals, pH, temperature or enzymes, then the fruits or seeds will be sick and so will the oil. If you are getting the fats from poultry, dairy products, fish, etc., then you want to make sure that the chickens, cows or the fish also ate the right foods (grain or pasture) made in good soil.
This is only one aspect that helps us determine if you are getting good oils… but there is some tribal knowledge picked up from home brewing that can help us better understand oils…
As you may know some companies use marketing to make their products look healthy and charge premium prices, but you must be careful not to fall for their marketing.
If you notice beers are usually packaged in dark brown bottles. During fermentation, brewers make sure that their fermentors are not exposed to sunlight. Reason is that some oils become rancid when exposed to sunlight or light in general. In the case of beer, hop oils that normally give beers like IPAs a nice citrusy smell, can turn rancid and give off a skunk-like aroma instead.
Just like hop oils, other oils such as olive oil are also affected by light. You want to make sure when buying these oils that they come in dark glass bottles. This is true for pretty much all oils except coconut oil, which is one of the most versatile oils you can use both raw and to cook with since it’s not affected by light or by the next factor we’re going to talk about: temperature.
Temperature affects all nutrients so we’re going to dedicate a whole chapter to the topic.