ExcelMale
Menu
Home
What's new
Latest activity
Forums
New posts
Search forums
What's new
New posts
Latest activity
Videos
Lab Tests
Doctor Finder
Buy Books
About Us
Men’s Health Coaching
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More options
Contact us
Close Menu
Forums
Peptide Forums (GHRH, Sermorelin, etc)
General Peptide Use & Information
Everything Tesamorelin
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Jim Marlowe" data-source="post: 273130" data-attributes="member: 45320"><p>Yes. My focus was originally on eliminating the non-Omega 3 PUFAs, but I'm going for everything, including all Omega 3s and Omega 6s. What I have discovered is that consumption of pork and chicken is responsible for a significant amount of my current PUFA intake due to modern farming practices. Apparently that can be mitigated by avoiding fatty cuts, so that means lean cuts of pork and chicken breast without the skin--basically everything I hate about modern pork and poultry. I love bacon and chicken thighs with skin. The only alternative is to go with organic pasture raised, non-grain fed pork and chicken. I've tried some products from a producer of low-PUFA pork (Aspey farms - that I found on the internet). It's fine stuff, but I will hemorrhage money if I eat that way regularly. So basically, keeping low PUFA is a gigantic PIA. When PUFA is consumed, the deleterious effects (from oxidizing PUFA) can supposedly be mitigated by also consuming saturated fat and tocopherols at the same time. </p><p>(I don't blame any commenters for judging me harshly, but I'm in it for the full effort).</p></blockquote><p></p>
[QUOTE="Jim Marlowe, post: 273130, member: 45320"] Yes. My focus was originally on eliminating the non-Omega 3 PUFAs, but I'm going for everything, including all Omega 3s and Omega 6s. What I have discovered is that consumption of pork and chicken is responsible for a significant amount of my current PUFA intake due to modern farming practices. Apparently that can be mitigated by avoiding fatty cuts, so that means lean cuts of pork and chicken breast without the skin--basically everything I hate about modern pork and poultry. I love bacon and chicken thighs with skin. The only alternative is to go with organic pasture raised, non-grain fed pork and chicken. I've tried some products from a producer of low-PUFA pork (Aspey farms - that I found on the internet). It's fine stuff, but I will hemorrhage money if I eat that way regularly. So basically, keeping low PUFA is a gigantic PIA. When PUFA is consumed, the deleterious effects (from oxidizing PUFA) can supposedly be mitigated by also consuming saturated fat and tocopherols at the same time. (I don't blame any commenters for judging me harshly, but I'm in it for the full effort). [/QUOTE]
Insert quotes…
Verification
Post reply
Share this page
Facebook
Twitter
Reddit
Pinterest
Tumblr
WhatsApp
Email
Share
Link
Sponsors
Forums
Peptide Forums (GHRH, Sermorelin, etc)
General Peptide Use & Information
Everything Tesamorelin
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top