Adrienne Smith wrote: > Does this mean that consuming olive oil will interfere with the > anti-inflammatory benefits of omega-3 fat? No. To the opposite they will slow down AA production (bad PG) by competition for d5d. But OA (Olive oil) will slow down all EFA activity (by that same competition). And eventually, according to one study (mentionened by W.Price and Erasmus) it can totally stop EFA activity if the total percentage of EFAs is very low (as low as it is in farmed beef fat only). To the extent this happens two things will occur: 1.long chain EFAs production (EFA DHA AA) will become little this can be equaled out by eating pre-formed lc-EFA (fish oil) 2.good series-1 prostaglandins (made from LA->DGLA) will be missing that's the problem. 3.cell walls will get less of LA and LNA to become part of the structure this is annother problem and can lead to less flexible and permeable cell walls (less sensitive to insulin for example, less blood flow). From natural sources only this will never occur, as natural sources have adequate EFAs. Olive oils is not very high in EFAs, but still it has much more than beef. For unnatural sources (farmed meat for example) you'll have to use supplements like flax, perilla , hemp, walnut oil. Or someday the'll feed some flax and sunflower seed to animals. >How does one determine how to > tweak their ratios of the various fatty acids? That's under discussion. Various authors have provided various suggestions. All authors considering EFAs and eicosanoids I have read suggest to take extra PUFA predominately w-3 PUFA. Cordain, A.Simopulous,Ben Best ... My own approach is to stick to fat compositions found in the wild (regardless you assume that evolution took place with lots of walrus or emus or tubers). This is why I made my whole food tables. regards Amadeus