EFAs are present in many different foods, but not in the significant
amounts that seed oils and nuts offer. And there is a wide variety of
amounts of EFAs in fish too; salmon and mackeral have a lot more than
others.

The problem with fats is in the USA everyone generally only eats the
toxic,
cooked fats no no EFAs.  For the most part, as soon as a vegetable fat
is
cooked, the EFAs disappear and you get only toxic transfatty acids.

On Mon, 13 Nov 2000 08:24:04 -0500, Gary Orlando
<[log in to unmask]>
wrote:

>efa's are in leafy greens, not just nuts and animal products.