Jochen wrote to Hans:
<<Iīve read an abstract which shows higher levels of DHA after
the use of virgin olive oil. They donīt know why, but they
suppose unknown substances in the oil, which led to the higher
levels. Perhaps better desaturation. >>
Better desaturation is the premise for my statement. References are:
1) Richard S. Lord, Ph.D. and Alexander Bralley, Ph.D., C.C.N.; Clinical
Applications of Fatty Acid Profiling;
2) Simopoulos Artemis, M.D., and Robinson Jo; The Omega Plan, 1998, Harper
Collins
Siobhan (Catherine)