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Hans, I am now experiencing a short inflammatory response like you describe in the case of your grandparents. E.g. when I consumed old beef cooked with vegetable oil once. Also your experience with the carrageenan ... The "catching cold" response is also pretty short and blunted. Recently I had some skin cut on my forearm: I did not feel any pain at all ! Actually I missed it and noticed only when I saw some blood stain on the clothes. It sealed pretty fast without any painfull inflammation but the healing process is longer than before and the "scar" is still discolored - darker color than the neighboring skin. It is possible that I still have some Omega-3 left from the past or from occassional fish consumption together with the Mead acid(?).
It is conceivable that the inflammatory metabolites derived from the Mead acid (LTA3) have shorter halflife than those from AA (LTB4) because the former are native to the body and thus it knows best how to dispose of them. On the other hand the AA-derived stuff may be lying around longer and causing the chronic inflammatory states. |
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