Fat and Anesthesia

A new theory of nerve conduction takes as its empirical starting point the hundred-year-old observation of a strong correlation between the solubility of a chemical in olive oil and its anesthetic potency. The more soluble, the more potent. Olive oil was used to mimic the cell membranes of nerve cells. Such observations — a certain type of fat is a useful model of the whole nervous system — make it even more plausible that dietary fat affects brain function, as my omega-3 observations suggest.

The authors of the new theory believe that when anesthetics enter a nerve cell, they tend to solidify the fats in the cell. This makes the cell less responsive.

2 Replies to “Fat and Anesthesia”

  1. are you suggesting that olive oil, which is touted as a heart healthy oil, makes the cells in general and brain cells in particular, less responsive? are you saying that taking olive oil will reduce one’s ability to maintain balance and compute mathematical problem (with the inference that such a reduced ability reduces one’s mental ability)?

  2. No. Olive oil was used to model the brain. It was not a treatment — the anesthetics were the treatments in those experiments. The effect of olive oil on anything was not measured.

    When I compared olive oil and flaxseed oil, my balance was better with flaxseed oil.

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