A new theory of nerve conduction takes as its empirical starting point the hundred-year-old observation of a strong correlation between the solubility of a chemical in olive oil and its anesthetic potency. The more soluble, the more potent. Olive oil was used to mimic the cell membranes of nerve cells. Such observations — a certain type of fat is a useful model of the whole nervous system — make it even more plausible that dietary fat affects brain function, as my omega-3 observations suggest.
The authors of the new theory believe that when anesthetics enter a nerve cell, they tend to solidify the fats in the cell. This makes the cell less responsive.