Dear Dr. Serrano,
I know studies have shown trans fats tend to be stored more as visceral fat compared to monounsaturated fats.  Do you have any interesting information on the storage of saturated fats or carbohydrates as well.
 
Thanks,
Elliot

Dear Elliot:

I do have multiple studies showing how fats are absorbed, stored and utilized, and yes, trans fats will be stored easier because they are difficult to break down. The problem is not with storage, but what they do to your body. You can barely get them digested, so think how hard is for the body to utilize them after being stored in the body for any length of time. They add a form of slow toxin to the body, so I would stay away from trans fats and animals that are fed chemical supplements because they store them in their fat cells, and when you consume the fat cells of those animals, they end up in your body, as visceral fats.

Dear Dr. Serrano,
 
I have 2 questions regarding grass-fed beef:
1.  How does cholesterol, both good and bad, compare between grass fed vs. feed lot raised?
 
2. Am I correct in thinking that it is the omega 6 EVA that causes artery clogging, and that by switching to grass-fed beef a person could reverse that problem?
Many thanks.    Jay Myers

Dear Jay;
Eventually I will have to address the cholesterol myth, but for now I will answer your two questions:
1. Cholesterol is cholesterol, it doesn't matter from what source, eggs, chicken, red meat etc, so no difference on the type, but on how much. You can find more good cholesterol in certain sources than others, but because I have not seen any studies or research separating good vs. bad, I can't tell you for sure how much. Cholesterol is not bad when consumed with a moderate carbohydrate diet, because we need cholesterol to make 90% of our hormones;  it is an antioxidant, and it makes a major part of our cells. What is most important however, is the fat in meat, eggs, chicken and what these animals  are been fed.

2. The omega 6 are also necessary for life; it is the balance between all the fats, carbohydrates, proteins, micro nutrients and environment that causes artery clogging.
We consume way too much omega 6 and too little omega 3, but you can't forget about omega 9 and saturated fats--these fats are necessary for life. For example, our joints are composed of almost a 100% saturated fats.

The biggest "clogger" of arteries is not fat, but sugar and our  environment. The biggest marker for death of a heart attack is not cholesterol, smoking, or history but diet and INSULIN LEVELS.