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Good Fats vs Bad Fats
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<blockquote data-quote="Marco N Cognito" data-source="post: 41480" data-attributes="member: 13"><p>Sounds like you've done your homework on PUFAs. Now, it's a matter of using the same discipline with anything else in your daily life, and applying it to something you obviosuly feel is important enough so as to limit its deleterious effects.</p><p></p><p>PUFAs are indeed everything you pointed out and are unfortunately in excess in just about all commercial foods and restaurants. Even if olive oil, which is one of the oils highest in MUFAs and lowest in PUFAs, is used in the food prep, it is usually oxidized/rancid by the time you are served your plate. Oxided fats are even worse for you! Therefore, eating out should be restricted. Those on the road need to develop better meal prep discipline if they want to preserve their health. Stay away from all commercially-raised meats, farm-raised seafood, and eat only organic, pastured, free range. Yes, it's more expensive and takes more time to prep, but it's an investment in your health, and there is nothing in life more of a priority than that. The only oils any of us should use are the ones highest in MUFAs (olive, macadamia nut, avocado), and if safe for your specific genotype, whole food SFAs (extra virgin coconut oil, eggs, raw butter, red palm oil, raw milk dairy and cheese). </p><p><a href="http://paleozonenutrition.com/2011/05/10/omega-6-and-3-in-nuts-oils-meat-and-fish-tools-to-get-it-right/" target="_blank">http://paleozonenutrition.com/2011/05/10/omega-6-and-3-in-nuts-oils-meat-and-fish-tools-to-get-it-right/</a></p><p></p><p>For me, it's easy, because I've been eating this way for the last 30+ years and know how to navigate around all the commercial crap, restaurants, and the SAD (standard american diet). </p><p></p><p>I have tested my DNA and have found I have a genetic variant called APOA5 that restricts me to no more than 6% of PUFAs, otherwise my trigs go way up: <a href="http://www.gbhealthwatch.com/GND-High-Blood-Triglycerides-APOA5.php" target="_blank">http://www.gbhealthwatch.com/GND-High-Blood-Triglycerides-APOA5.php</a></p><p></p><p>So I have to use even more discipline than others when it comes to PUFAs. Nuts are a healthy, wonderful food, but I have to limit them as well, since they are highest in PUFAs. As such, I have found a wonderful product called Thrive Algae Oil: <a href="http://www.thrivealgae.com/thrive-algae-oil/" target="_blank">http://www.thrivealgae.com/thrive-algae-oil/</a> that has the highest % of MUFAs of any oil currently available (online only). I use it as my main ingredient in my homemade mayo (which I should market it's so great tasting!).</p><p></p><p>I will occasionally cheat with some organic almond butter as long as I keep it within the limits. PUFAs from fish oil (omega 3s) don't affect me negatively, so I take 5g of fish, krill, and green-lipped mussel oil daily.</p><p></p><p>Hope that helps.</p></blockquote><p></p>
[QUOTE="Marco N Cognito, post: 41480, member: 13"] Sounds like you've done your homework on PUFAs. Now, it's a matter of using the same discipline with anything else in your daily life, and applying it to something you obviosuly feel is important enough so as to limit its deleterious effects. PUFAs are indeed everything you pointed out and are unfortunately in excess in just about all commercial foods and restaurants. Even if olive oil, which is one of the oils highest in MUFAs and lowest in PUFAs, is used in the food prep, it is usually oxidized/rancid by the time you are served your plate. Oxided fats are even worse for you! Therefore, eating out should be restricted. Those on the road need to develop better meal prep discipline if they want to preserve their health. Stay away from all commercially-raised meats, farm-raised seafood, and eat only organic, pastured, free range. Yes, it's more expensive and takes more time to prep, but it's an investment in your health, and there is nothing in life more of a priority than that. The only oils any of us should use are the ones highest in MUFAs (olive, macadamia nut, avocado), and if safe for your specific genotype, whole food SFAs (extra virgin coconut oil, eggs, raw butter, red palm oil, raw milk dairy and cheese). [URL]http://paleozonenutrition.com/2011/05/10/omega-6-and-3-in-nuts-oils-meat-and-fish-tools-to-get-it-right/[/URL] For me, it's easy, because I've been eating this way for the last 30+ years and know how to navigate around all the commercial crap, restaurants, and the SAD (standard american diet). I have tested my DNA and have found I have a genetic variant called APOA5 that restricts me to no more than 6% of PUFAs, otherwise my trigs go way up: [URL]http://www.gbhealthwatch.com/GND-High-Blood-Triglycerides-APOA5.php[/URL] So I have to use even more discipline than others when it comes to PUFAs. Nuts are a healthy, wonderful food, but I have to limit them as well, since they are highest in PUFAs. As such, I have found a wonderful product called Thrive Algae Oil: [URL]http://www.thrivealgae.com/thrive-algae-oil/[/URL] that has the highest % of MUFAs of any oil currently available (online only). I use it as my main ingredient in my homemade mayo (which I should market it's so great tasting!). I will occasionally cheat with some organic almond butter as long as I keep it within the limits. PUFAs from fish oil (omega 3s) don't affect me negatively, so I take 5g of fish, krill, and green-lipped mussel oil daily. Hope that helps. [/QUOTE]
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