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Fri, 16 Oct 1998 09:36:42 -0400 |
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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
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