http://www.jlr.org/cgi/content/full/46/4/706#FIG4
Olive oil feeding produced about a 1:10 ratio of Mead Acid to Arachidonic Acid (0.1 triene/tetraene ratio). Fish oil totally kills Mead Acid. It shuts down the enzymes needed to make it. Based on Modern Nutrition in Health and Disease, I have learned that a 10:1 ratio of MUFA to PUFA will increase the Mead Acid to AA ratio. I feel the ratios are where we should be concentrating most of our attention.
Macadamia oil has a very high MUFA/PUFA ratio (as much as 40:1). Fatty liver has a 32:1 M/P ratio. High-fat beef is a good choice, with about 16-18:1 M/P ratio. I would not cook it more than medium. Pref rare or raw. Cocoa butter has an 11:1 MUFA/PUFA ratio. Beef suet has a 10:1 ratio. Those seem like good fats. If you have to eat sunflower oil, it would be best to get the high-oleic variety since it's low in PUFAs (about 4%). High oleic safflower oil tends to be higher, like 14%. The best are coconut and macadamia IMO, with 1-2% PUFAs typically, and sometimes even less.
The ratio of fatty acids is very important. I think we should be focusing mainly on SFAs and MUFAs, with PUFAs limited to an increasing degree as their number of double bonds goes up and the omega-number goes down. I eat shellfish and dry fish (1-2% fat by weight) occasionally. Wild fish has 50% the PUFAs that farm-raised does. But I don't eat a lot of fish, due to high prices, over-fishing, and pollution. |
Free Forum Hosting
Important Announcement
Prev Message
