As you know, fol- lowing the Total Health eating program stimulates the release of fat- burning glucagon and inhibits the release of fat-storing insulin. These same powerful hormones also affect the production of good and bad eicosanoids. Insulin activates delta-5 desaturase, an enzyme that promotes the production of bad eicosanoids. Glucagon, which works in opposition to insulin, inhibits this enzyme. Excess carbohydrates also inhibit another important enzyme called delta-6 desaturase. Delta-6 desaturase allows linoleic acid-the raw mate- rial your body needs to make all eicosanoids-to enter the eicosanoid pro- duction pathway. When this enzyme is blocked by too many carbohydrates, your body does not process all the linoleic acid it needs to produce eicosanoids. Eating more protein and less carbohydrates is the most important step you can take to restore your eicosanoid balance. 2. Eat foods that supply plenty of linoleic acid. Linoleic acid is the essential fatty acid that your body uses as building blocks for all eicosanoids. Increasing the amount of linoleic acid in your body will give your body the supplies to produce eicosanoids. The best sources of linoleic acid are olive, almond, hazelnut, safflower, light sesame, sunflower, and walnut oils. 3. Stay away from trans-fatty acids. Trans-fatty acids are found in oils that have been altered by food manufacturers. Trans-fatty acids inhibit the delta-6 desaturase enzyme and the production of good eicosanoids. They have also been linked to heart disease. One of the most common sources of trans-fatty acids is partially hydro- genated vegetable oil, the key ingredient in margarine, processed peanut butter, and thousands of other products. So look for natural peanut butter (the kind with the oil on the top), and go back to putting butter on your vegetables. Don't mistake my recommendation to use butter as a license to go wild. We still want to use high-fatfoods sparingly. More Ways to Make Good Eicosanoids For most people, eating protein-rich, favorable-carbohydrate meals, as well as fats rich in linoleic acid, and avoiding foods loaded with trans-fatty acids is enough to kick the production of good eicosanoids into high gear. But to tip the odds even more in your favor, here are three more ways to fine-tune your balance of eicosanoids: 1. Avoid foods with high levels of alpha-linoleic acid (ALA). ALA is another fatty acid that suppresses good eicosanoid production by inhibit- ing the delta-6 desaturase enzyme. ALA is found primarily in flaxseed oil, soybean oil, and canola oil. Instead, use olive oil, which has no ALA. If the distinctive taste of olive oil is a problem, another good choice is light sesame oil. 2. Watch your intake of arachidonic acid (AA). This fatty acid is found in the fat of red meat, organ meats, and egg yolks. Your body con- verts AA directly into bad eicosanoids. If you eat red meat, trim off the fat to avoid its high AA content. Instead of egg yolks, use egg whites or egg substitutes.