Palmitoleate: The Lucky Number Omega-7

So I woke up, seeing my lively, bubbly glass of lard and oatmeal porridge. Its comforting to know that when I sleep, those microbes in my next days breakfast are happy busily breaking down the phytates and carbohydrates into pure energetic free fatty acids. Mixing the oatmeal and lard emulsifies the weighty lard and does the job that my bile salts and liver would struggle to do, been doin it ever since I realized that.

Something that irks me about my breakfast is using cheap hydrogenated lard. I hear about all the drama surrounding trans-fats and wonder, “do microbes breakdown trans-fats into fatty acids?” I was sure they do, but what happens to the 'trans' configuration? Armed with my question, I plug into http://www.startpage.com my question. Startpage it, don't google, but, ­is it ironic that I'm back here using googlicious blogger? My reasoning is I don't like to be psychologically profiled by esoteric technocrats wanting to predict the future.

Anyway, first I searched, Bacterial lipolysis lots of research for ruminants, I expect that, so definitely another point for the beauty of the cow, but hasn't really satisfied the trans-fat issue. Then, bacteria and trans-fats and learned about microbial production of trans-palmitoleate for this nugget and then palmitoleate then I wrote this blog for you peoples.
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Palmitoleate is an omega-7 fat,
the old person smell, their skin oxidizes this fat... strange. But, this interesting article Fat makes you healthier! : Observations of a Nerd --- it writes about a study of a high fat diet between two mice:

“The lipid is the first of its kind found to act as a hormone, signaling muscles cells to react better to insulin and reducing levels of inflammatory chemicals produced by the body.”
~interesting, I'll read on.
“When the scientists examined the composition of the fats in the super-mice, they found that palmitoleate, normally rare, was the third most common. ….[they] resorted instead to making their own fats, namingly palmitoleate.”
~So, my conspiracy theory oriented mind connected the dots between bacterial creation of omega-7 and what is going on in my oatmeal lard breakfast. In addition to the lard being already emulsified within the oatmeal, the carbohydrates being predigested into fatty acids, the microbes are converting some of the saturated fat into omega-7, which “in addition to booting the response to insulin in muscle cells, prevents liver cells from accumulating harmful fats, and reduces the amount of inflammation-promoting chemicals which are linked to heart disease, diabetes, and other illnesses.” according to that blogger.

So, put another on the board for microbe enabled frugality.
Feed them fats and they will produce the hormone acting healty fat, palmitoleate. I wonder what the significance of oxidizing this fat in old age indicates to a persons digestive flora. I didn't really get to the bottom of what happens to trans-fats though did I? Oh whell, still following that white rabbit with a black front-side. (Thank Jason Verbelli for that one)

Remember: your body doesn't want carbs, fats, and protein, it wants glucose, fatty acids, and amino acids.

--------LINKS-------
http://www.drclydewilson.com/content/natural-trans-fats-are-good-us
https://secure.wikimedia.org/wikipedia/en/wiki/Palmitoleic_acid
http://scienceblogs.com/observations/2008/09/fat-makes-you-healthier.php#more
Here's the wordy scientific blitz: (haven't read yet)
http://www.sciencedirect.com/science/article/pii/S0092867408010143

By y’all, Keep your head out of the sand and your feet in the water.

Destroying Misinformed Health Advocates With Nature's Occam's Razor!

I left this message after reading the article

Fermented Foods - The Myths Of Fermented Foods:

I wanted to reply to your article about fermented food as a junk food... as I always eat some sort of predigested food since I had cancer. My radiation therapy to my face destroyed my saliva glands, food was hard for me to eat until I learned about fermentation.

What really resonated with me about the utility of predigested food is the nature of a cow... or any other animal with a big fermentation stomach.

-- 70% of a cows energy needs are met with fatty acid substances like vinegar. Fatty acids are the brain's preferred food over glucose.
-- the microbial bodies themsevles become a high-protein food for the 900 pound cow!
-- The cow can go anywhere and eat the plentiful grasses growing everywhere and be just fine. All because of it's adaptation of its fermentation guts.
-- the cows last stomach is similar to ours.

So, with this adaptation the cow has. What can we learn about this magnificent animal? Fermentation of its food is vitally important to it. Why wouldn't the cows nature also apply to ours? Fermentation is our attempt to replicate the rumen.

I would enjoy your thoughts on my comment.

Sincerely,
Lewis Habben
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The fact of the matter is food needs to find its way into your bloodstream as fast as possible. Bacterial enzymes split food into smaller and smaller pieces similar to animals. Because of this, the enzyme load of predigested food has got to be less.

Something that I totally could not agree with in his article is his claim that vinegar is indigestible. It is a short chain fatty acid, according to the wikipedia, "Short-chain fatty acids, just as medium-chain fatty acids, are taken up directly to the portal vein during lipid digestion"

I think the guy who wrote the article just got some bad info. Couple that with a societal aversion with microbes in food and his raw foodist proclivity, hell I could even fall prey to my own skepticism. Thats why we all must continually critque ourselves.

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So, bye bye and sincerely I say,Keep your head out of the sand and feet in the water.