On Apr 15, 7:11 pm, wrote:
He used a little olive oil, ate only small
portions of meat, and didn't have arachidonic acid in his cells.
Obviously, other things helped too - he got a decent amount of sleep
each night, for example, but the point is that aside from the
indisputable (like getting enough sleep), the key is not to allow
PUFAs into your LDL in the first place. I've cited studies showing
how much more susceptible LDL is to oxidation when it is rich in
PUFAs, so the evidence, when viewed as a whole, is about as strong as
any reasonable person could ask for.

Omega-3 FAs (which are PUFAs) are used by the body
to make eicosanoids. These are important signaling molecules
like hormones. They're involved in blood clotting, blood pressure,
etc.

Useful:
http://www.ag.ndsu.edu/pubs/yf/foods/fn620-1.gif