On Mon, 31 Jul 2000 09:23:37 -0400, Todd Moody <[log in to unmask]>
wrote:

>On Mon, 31 Jul 2000, Amadeus Schmidt wrote:
>
>> This is the case for beef's fat, which deletes even added EFAs from some
>> other source.
>
>Can you explain how beef fat "deletes" EFAs from some other
>source?

You challenge my ability to remember Erasmus' details..

Basically, the enzymes, which work on EFAs activating them in the various
ways (longer chain, prostaglandins, cell membrans) also work on saturated or
monounsaturated fats.
In this way they drive the "attention" of this enzymes (may be elongases and
desaturase) and therefore disable necessary pathway for the EFAs.

A deadline of percentage is given, below which EFAs' effects are discarded
from too much saturates. Beef fat is much beyond even this line.
(This as result of a study).

So what is actually deleted is not the EFAs, but the health effect of the
EFAs.

My own thoughts:
Some of the enzymes drawn away, necessary for prostaglandin formation may be
equaled out by eating already ready elongated and desaturated EFAs,
namely EPA (or unheated DHA, if the backconverting enzyme to EPA is
available). Means fish oil supplements of course, or brain.
EPA beeing the source of PGE3 (good) prostaglandins could support this path.
PGE1 (good) protaglandins (sounding even better) however have a different
fate.

Amadeus S.