Dietary Hacks to Prevent Insulin Resistance: A Review of Lipids

We’re diving right into our discussion on cell membranes, seed oils, lipid classification, and insulin resistance. To begin, let’s briefly explore the various types of lipids and how they relate to the composition of the cell membrane.

When it comes to lipids, we can classify them broadly into three categories: derived lipids, simple lipids, and complex lipids.

In the derived lipid category, our focus primarily shifts to fatty acids, which can be further categorized as saturated, monounsaturated (MUFAs), and polyunsaturated (PUFAs). Saturated fatty acids, such as palmitic and stearic acid, have no double bonds in their hydrocarbon chains and are typically solid at room temperature.

Moving on to unsaturated fatty acids, we encounter MUFAs like oleic acid (found in olive oil) and PUFAs, which include omega-3 and omega-6 fatty acids. Omega-3s encompass things like alpha-linolenic acid, EPA, and DHA, while omega-6s comprise linoleic acid and arachidonic acid.

Now, let’s shift our focus to simple lipids and delve into triglycerides. These are composed of three fatty acid chains esterified to a glycerol molecule, serving as the primary storage form of energy in both animals and plants. In other words, when you consume excess calories, your body stores the excess…