Todd Moody wrote:
>
><snip>
> Also, there is a "potency" issue connected with omega-3 fats. I
> don't understand this very well, but I have read that only about
> a tenth of ALA actually gets converted to EPA/DHA. For example,
><snip>
Yes, I've read elsewhere that ALA is inefficiently converted, and that
one shouldn't rely only on flax for DHA and EPA. I'd like to know more
about CLA, or conjugated linolenic acid. I've seen extravagant health
claims, and am wondering whether to supplement with it, or just rely on
pasture-fed beef. We get cheap organic beef from local pasture-fed
jersey cows that have been "retired".
Hilary McClure
ps: Here is a reference chart I put together that someone might find
interesting (try a monospaced font):
Saturated fatty acids (SFA):
Lauric Acid C12:0
Myristic Acid C14:0
Palmitic Acid C16:0
Stearic Acid C18:0
Monounsaturated fatty acid (MUFA):
Oleic Acid C18:1 (n?)
Omega6 polyunsaturated fatty acids (PUFA):
Linoleic Acid C18:2n6 LA
Gamma Linolenic Acid C18:3n6 GLA
Dihomogamma Linolenic Acid C20:3n6 DGLA (or DLA)
Arachidonic Acid (AA) C20:4n6 AA
Omega3 polyunsaturated fatty acids (PUFA):
Alpha Linolenic Acid C18:3n3 ALA
Eicosapentaenoic Acid C20:5n3 EPA
Docosahexaenoic Acid C22:6n3 DHA
Docosatetraenoic Acid C22:4n3 DTA
?: 4:0, 6:0, 8:0, 10:0, 15:0, 17:0, 20:0, 22:0, 24:0
?: 14:1, 16:1, 20:1, 22:1
?: 18:4, 20:4, 22:5
Fatty acid formula notation:
Cx:ynz, or Cx:y, w-z
x is # of carbons, y is # of double bonds, z is position of first double
bond.
GLA: human milk, borage, black currant, and evening primrose seed oils
DGLA: human milk, organ meats
AA: meats, dairy, some seafood
ALA: flax, green leafy vegetables
EPA, DHA: cold saltwater fish (salmon, cod, sardines, haddock, mackerel,
herring, cod liver oil)
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