Gerald Pollack Experiment With Saturated Fats

[ken]

https://www.pollacklab.org/single-post/2020/01/31/Healthy-fats-and-exclusion-zone-size

 

[Recoen]

https://www.pollacklab.org/single-post/2020/01/31/Healthy-fats-and-exclusion-zone-size

Do you have access to the full paper?

 

[Drareg]

This is really interesting,thanks for posting.
If you mix water ,fat and protein into a smooth loose emulsification and fry it, the end structure is very interesting, it ends up like a mesh or net, almost like neural connections if you get the consistency right.

 

[jb116]

https://www.pollacklab.org/single-post/2020/01/31/Healthy-fats-and-exclusion-zone-size

Very nice!

 

[ken]

i think it offers both the journal article and a full text pdf.

 

[retroactive]

I wonder why they noticed large exclusion zones with ghee and coconut oil but not so much with organic butter

 

[CLASH]

"We wanted to test if ghee could build EZ water and, when tested, large EZs were observed. In fact, ghee EZs were larger than those formed with what has become the gold-standard material, Nafion, implying that ghee is superlative in its capacity to nucleate EZs.
We also explored other popular fats used in cooking for their ability to build EZs, such as coconut oil, lard and sweet cream butter. EZs si- milar to those formed by ghee were observed, substantiating our earlierfindings (Sharma et al., 2018) that physiological doses of several nu- traceuticals and some common pain-relieving medications that promote health may mediate their effects by building EZ water within cells, thereby enhancing function and health.
Chemically, fats are complex polycrystalline multi-component mixtures of triacylglycerols (TAGs) (Himawan, Starov, & Stapley, 2006). Each TAG has a glycerol backbone with three esterified fatty acid moieties, which may differ in chain length (ranging from 4 to 22 carbons) and degree of saturation. Generally speaking, TAGs with sa- turated fatty acids have higher melting points than those with trigly- cerides composed predominantly of shorter chain and/or unsaturated fatty acids. TAG composition can also affect the crystallization and polymorphic properties of the fats (Ramel, Co, Acevedo, & Marangoni, 2016).
While consideration of these factors lies beyond the scope of the current study, we speculate that they influence the hydrophilicity of a
fat in water. In the case of ghee, saturated fats make up almost 65% of its composition while unsaturated fats constitute 20–25% (Mehta, 2013). We observed a contact angle of 50-55° made by a water droplet atop of ghee (Fig. 5), implying a wetting surface that enabled spreading over a large area. Also, the fact that EZ continued to form against ghee cylinders that had been washed free of microspheres in successive trials, or even soaked overnight with deionized water, espoused the presence of a moisture-rich hydrophilic surface."

"EZs have several interesting properties (Zheng et al., 2006). Apart from excluding particles and molecules, EZ water is more viscous, al- kaline and denser than water (Hwang, Hong, Sharma, Pollack, & Bahng, 2018; Pollack, 2013) and ranges from several tens to several hundreds of micrometers in size. We observed extremely large EZs with ghee and coconut oil (Fig. 2). A similar finding (results not shown) was obtained with a home-made preparation of clarified ghee obtained from milk cream. Since ghee is clarified butter, we also explored formation of EZ with organic sweet cream butter that was melted and clarified to re- move milk solids. The molten supernatant (clarified butter) was placed in a syringe and allowed to solidify (Org CB). As expected, EZ was formed (474 ± 71 μm) against the Org CB cylinder and was sig- nificantly larger than that formed against the Org B cylinder."

https://docs.wixstatic.com/ugd/4c5fa1_0b072690d5c74ae1b3f904b3644534ea.pdf

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"Aspirin
The resulting microsphere-free zone (EZ) size relative to the control in the vicinity adjacent to Nafion was plotted against the log of aspirin concentrations. Our results indicate that at a low concentration of aspirin (from 0.45-4.5 mM), EZ size exceeded control values, declining below controls at high con- centrations (Figure 6)."

"Coconut Water
As before, data were normalized with respect to the control values measured on the day the experimental sample was tested and plotted against concentration. Our results indicated that EZ size increased with increasing concentration of coconut water in DI water, remaining above the control value over an unu- sually extensive range of concentration (up to 0.5%-1%) after which it diminished rapidly (Figure 4)."

"Roundup
Roundup was an exception to the general trend. With increas- ing concentration, we observed a progressive decline in EZ size (Figure 8). At no concentration did EZ size exceed the control value."

https://docs.wixstatic.com/ugd/4c5fa1_a50104efc8e34be9882ad0c95538ee78.pdf

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