made me think about the whole issue.
Omega-3 fats destroy or block the nascent VLDL particles inside the liver causing fat retention. The liver is probably protecting itself against fat accumulation by reducing fat synthesis out of glucose, which is probably causing a surplus glucose to remain in circulation. Without omega-3 liver would probaly convert excessive glucose into VLDL/triglycerides which then would be used up by the body as a fuel.
The whole point of Peter's article, as I understood, was I think to point out that omega-3 given in excess to diabetics may improve their numbers but not necessary their health.
If one eats excessive sugar and omega-3 fats together then the liver has a choice of either processing excess glucose into fatty acids and accumulating it, since it cannot release it into the bloodstream, or it has a choice NOT to convert glucose but instead let it remain in the bloodstream. I think the liver does the latter, to protect itself against fatty liver and cirrhosis. It's no wonder that omega-3 lowers triglycerides but increases blood glucose (when one consumes too much sugar).
How about fructose? Can liver choose not to convert fructose to triglycerides? I don't think so unless body was designed to kill off it's own neural system (thrugh fructose induced retinopathy, neuropathy) to protect it's liver. More likely, the liver would continue to manufacture fat out of fructose to get rid of fructose as quickly as it can, and suffer! What is the most lethal combination in this picture? Fructose plus omega-3 polyunsaturated oil! How about fructose with omega-6 PUFA? Peter?
Makes one wonder why no cooking in the world ever incorporated fruit or honey and fish in a single dish? Why did we not think about that before?
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