On Fri, 16 Oct 1998, Amadeus Schmidt wrote:

> In foods there are 3 types of fats:
> Saturated, monounsaturated and polyunsaturated.
> Too much of saturated fats in relation to other fats can cause severe
> health problems like heart and coronary deseases(a no 1 killer of today).

Actually, only certain saturated fats are known to elevate
cholesterol: lauric, myristic, and palmitic acids.  And palmitic
acid apparently only does so in the presence of dietary
cholesterol.  The other saturated fats do not have a known
cholesterol elevating effect.  Thus, it is important to know
*which* saturated fats are present in what proportions.

> Monounsaturated fats are the "good ones" and represent a healthy and
> desireable caloric intake.
> High monounsaturated fats come from olive oil, canola oil, avocado.

Nuts are also high in monounsaturated fats, for the most part.

> Monounsaturated fats can help problems that come from the
> wrong polyunsaturated and of a too much of saturated fats.

Could you be more specific about this?

> Studies show, that the relation of w-3 to w-6 fats should not go
> too far to the w-6 fat side. Otherwise cancer and other risks emerge.

A ratio of w-6 to 2-3 of 2 or less is considered ideal.

> w-3 fats come from several plant and animal resources.
> Animal sources can contain DHA(22:6) and EPA(22:5) an ALA(18:3).
> Plant sources can contain ALA (18:3, Alpha Linolenic acid).
> The human body can build DHA and EPA out of ALA.

Yes, but the process of doing so is believed to inhibit the
body's ability to utilize w-6 fats properly.  It's not yet clear
whether this is a problem.

> Good sources of w-3 fats are fish oils, canola oil, flaxseed oil,
> walnuts, brazil nuts and and dark green leafy vegetables.

The dark green leafy vegetables have good ratios but rather small
absolute amounts.

> Are you still d'accord and with me?

Mostly d'accord.

Todd Moody
[log in to unmask]