ABSTRACT
The human brain is an organ that is 60% fat by dry weight, which functions only through structural and metabolic utilization of fats: essential fatty acids (EFAs), cholesterol, and other naturally occurring fatty substances called lipids. The brain’s high fat content does not resemble a steak, with chunks of fat that can be sliced off and discarded. Instead, the fat is integrated into every brain cell, where it takes different forms and performs numerous tasks.1
