Our bodies make neurotransmitters and polypeptides, etc.

These neurotransmitters and polypeptides, etc. exert their effects upon the cell physiology, including neurotransmission, by attaching to receptor sites on the cell membrane.

The receptors are made of protein.

The protein receptor is imbedded in a lipo-protein membrane.

The membrane bound receptor protein will couple with a specific shaped neurotransmitter or polypeptide, like a key (neurotransmitter) into a lock (membrane bound receptor protein).

The membrane receptor protein function is dependent upon its shape.

The shape of the receptor membrane protein is dependent upon the fat of the membrane.

Consequently, fat controls the sensitivity of the neurotransmitter-membrane bound receptor protein interaction, and consequently the physiological function of the cell.

The more FLUID the membrane fat, the better the neurotransmitter-membrane bound receptor protein interaction.

Stiffer membrane fats results in dysfunctional neurotransmitter-membrane bound receptor protein interaction and impaired cellular physiological responses.

The most FLUID fats have the most double bonds (C=C).

Docosahexaneoic acid (DHA) has 6double bonds; 22:6n-36

These are called: Long Chain Polyunsaturated Essential Fatty Acids (LCPUEFAs).

Unsaturated fats with double bonds are liquid (FLUID) at room tempeture.

*These are unsaturated fats and are essential, and must come from the diet.

*Saturated fats are not essential (because our body can synthesize them), and we consume them in meat and dairy products.

Saturated fats have no double bonds, are much stiffer, and are solids at room temperature.

The most stiff fats are trans-fatty acids.

Trans-Fatty Acids are made by hydregenating polyunsaturated fatty acids.

However, normal or natural polyyunsaturated fatty acids have their double bonds on the same side, which allows them to be very FLUID.

Trans-Fatty Acids have their double bonds on opposite sides which makes thes fats extreemly stiff.

Unfortunately, Omega-6 polyunsaturated fatty acids are the cheapest, and therefore most trans-fatty acids are made from the omega-6 family.

Trans-fatty acids are the most resistant to oxidative stress and free radical attack, therefore they are the fats found in most products that are not refrigerated (it gives them a long shelf life) and in many products that are refrigerated as well.

Basic Summary:

Trans Fatty Acids - from Omega 6s contribute to a stiff cell membrane

Unsaturated Fatty Acids - From Omega 3s contribute to a FLUID cell membrane

A FLUID cell membrane can allow for a better FLOW of nutrients into and out of your body's cells

Solid Advice:

Lower the amount of Omega 6 Trans Fatty Acids
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Increase the amount of Omega 3 Unsaturated Fatty Acids