PUFA dangers Part 4: Influence on Cellular & Thyroid Function and Diabetes

Polyunsaturated fat (PUFAs), when incorporated into cell membranes, make cells more fluid, which makes them chaotropic, disorderly and reduces their function (1). The increase in fluidity will allow more water, sodium, chloride, and calcium into the cell (edema), and lower intracellular potassium and magnesium which will also destabilize the cell, and reduce cellular function (2). Metabolic … Continue reading PUFA dangers Part 4: Influence on Cellular & Thyroid Function and Diabetes