Todd Moody wrote:
> Purslane is loaded with alpha-linoleic acid, and many other dark
> leafy greens have substantial amounts of it.  From ALA we are
> capable of making EPA and DHA.  Walnuts also have a significant
> amount of ALA, although they are not available everywhere.
I think you are confusing two different fatty acids: linoleic and
alpha-linolenic (notice the N in the name), both essencial for health.
From alpha-linolenic you can indeed make EPA and DHA, though some
people have difficulty doing this and need direct supplementation
(or food) with EPA and DHA. Walnut oil is only 5% ALA (dried walnuts
are 56% fat by weight, not sure what this means for fresh walnuts).
Thus to get just 5gms of ALA from them you would have to eat about
half a pound of walnuts. Then only part of this will get converted
to EPA and DHA. Salmon fat is about 30% total EPA+DHA, animal brains
also have much higher concentrations (than walnuts) of these. Even
a small portion would provide large amounts of EPA and DHA.

Ilya.