“The polyunsaturated fatty acids, made by plants (in the case of fish oils, they are made by algae), are less stable than the saturated fats, and the omega-3 and omega-6 fats derived from them, are very susceptible to breaking down into toxins, especially in warm-blooded animals. Other differences between saturated and polyunsaturated fats are in their effects on surfaces (as surfactant), charges (dielectric effects), acidity, and their solubility in water relative to their solubility in oil. The polyunsaturated fatty acids are many times more water soluble than saturated fatty acids of the same length. This property probably explains why only palmitic acid functions as a surfactant in the lungs, allowing the air sacs to stay open, while unsaturated fats cause lung edema and respiratory failure.”