Fast Fat vs. Slow Fat | Optimize Energy | Fat Digestion Speeds- Thomas DeLauer

Fast Fat vs. Slow Fat | Optimize Energy | Fat Digestion Speeds- Thomas DeLauer



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Fast Fat vs. Slow Fat | Optimize Energy | Fat Digestion Speeds- Thomas DeLauer explains why we should start to look at fats more like carbs, in terms of the speed in which they give us energy, particularly on Ketogenic diet. So, I’m proposing a radical shift in how we look at fats and how we look at food, and when you hear me out on this, it’s all going to make perfect sense. I want to explain how we should start looking at fats a little bit different and how we should start looking at fats similar to how we look at carbohydrates in terms of the speed in which they digest.

So, you’ve heard of the glycemic index or glycemic load with carbohydrates before, right? Carbs that trigger a higher blood sugar and carbs that trigger a lower blood sugar that’s more sustained over a period of time. Well, believe it or not, fats are the same way. They’re molecularly set up with carbon chains, so if we understand how fats work and how they digest, we can truly comprehend that fats could be treated in a very similar way to carbohydrates in terms of the speed in which they give us energy, particularly on a ketogenic diet. The topic of this is different fats equal different speeds, and the first thing that we truly have to know is what happens when we go through fat digestion, and right now this just looks crazy, but I promise it’s going to make perfect sense. So please just do me a solid and stick with me through the entirety of this video because at the end of it you’re going to have a big aha moment and everything’s going to shift. Okay? Everything will start making sense as far as keto goes.

So, first and foremost, let’s take a big look at the small intestine. The small intestine is where most of the absorption or the digestion occurs as far as fats go. So these little black dots here indicate fats. Those are just big blocks of fats that we’ve consumed. Okay? These little orange guys are called enterocytes, and they become very important, and no matter what level you are or what education you are, it doesn’t matter. If you know what enterocytes are, you’re going to be a cut above the rest in terms of comprehending overall food absorption in general.

Enterocytes are cells that line our small intestine, and it’s their job to absorb the food that we eat. So I drew them like little versions of Pac-Man here because that’s literally like what they are. They’re just cells that line our small intestine that gobble up the food, and they gobble up the food and break it down more to put it into our bloodstream. Well, the thing is, is that fats are a little bit different. Okay, what we have to remember with fats is, in essence, fats are never fully digested. Okay? Or should I say they’re not digested, and I say that with air quotes because, yeah, they’re kind of digested, but not in the normal sense. Okay, then it’s the job of the lymph to travel around a little bit, and it dumps it to the liver. It dumps these into the liver, and the liver is where it goes through the cycle of creating our favorite ketones, acetoacetate, beta-hydroxybutyrate, and acetone, the three ketone bodies. So, if we’re in keto, this process still occurs. It just turns them into ketones rather than going through a whole different process where triglycerides are stored in different storage farms and so on and so forth.

But now, the main emphasis of this video. So now you understand how they’re broken down and we understand that their emulsified, they’re not digested, and it gives a whole new light to things, but what about different fats? What about things like MCTs that are said to absorb faster? And what about long-chain fatty acids? Short-chain fatty acids? What all does that mean? Well, it comes down to the carbon chains. So when we talk about medium-chain triglycerides, we’re talking about medium-length carbon chains. When we’re talking about regular fats, we’re talking about long-chain fatty acids, carbon chains.

So, I drew a simple example. This is a carbon chain, this was a fat. That’s not really what a fat looks like, but for all intents and purposes, it makes sense. So what’s happening with a shorter chain fatty acid is it takes less time for the body to break these apart because there’s not as many bonds. So therefore, the fat breaks down a little bit faster. Okay? So a shorter chain fatty acid or a medium-chain fatty acid breaks down faster, whereas a long-chain fatty acid actually takes longer to break down.

This will break it down. Hopefully this made a lot of sense. If you need more explanation on this, go ahead and comment down below. I’m trying to do videos where I actually answer comments and answer other questions that have come in to make it a little bit clearer. So as always, make sure you’re keeping it locked in here on my channel, and I will see you in the next video.

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