Re: Omega 3: Why is it that bendy is trendy?

On Jan 30, 10:03 pm, monty1...@xxxxxxxxx wrote:
What happens is that LDL gets oxidized (because there is so much
unstable PUFAs in it),

Mead acid being just such a PUFA of course.

macrophages attack these "foreign" molecules,
and at a certain point, the macrophages become dysfunctional, and end
up stuck in arteries.

Your vague handwaving suggests you don't understand the sequence of
events here. The LDL oxidation occurs in the artery wall, then
macrophages invade the artery wall and then they take up the oxLDL.

"I also just found this:Glycated Hemoglobin Level Is Strongly Related
to the Prevalence of Carotid Artery Plaques With High Echogenicity in
Nondiabetic Individuals."

Source: Circulation. 2004;110:466-470.

This is important because arachidonic acid has been found to be an
incredibly potent glycating agent

That would be a good trick since glycation is the non-enzymatic
addition of sugars to other molecules, principally proteins. Do you
think arachidonic acid is a sugar now, or is "glycating agent" just
another example of you misusing/misunderstanding terms?

MattLB
.