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PUFA the new SFA?

by (787)
Updated about 2 hours ago
Created March 10, 2014 at 12:12 PM

I'm confused about PUFA's, obviously industrial hard to extract seed oils & hydrogenated stuff are bad, but there's studies showing PUFA's can reverse atherosclerosis, promote membrane fluidity when compared to MUFAs & SFAs. I keep hearing they promote inflammation as well though?

Surely if one was to make sure you're not getting a rancid oil (good supplier/dark bottles) then getting plenty PUFAs, being an EFA, would be a good idea?

Maybe I just miss hemp seed oil!

De1095b2ba29c1035f00428cbfe3cc7c
787 · March 10, 2014 at 3:54 PM

I am tending towards olive oil & MUFAs over clarified butter/SFAs most days recently, I think it's just more refreshing & spring has sprung here so feeling a bit summery, bring on the EVOO salads! Got some duck legs defrosting as we speak, hopefully they render out loads of fat when I cook em, that stuff is nectar. I eat avocado everyday, macadamias are my fav nut, lard is amazing, i'm def tending towards MUFA's in general. Got any good links at hand about MUFA studies? I google myself but you never know...

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2 Answers

7904c7276d7e48f1be887fabd263bfd9
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245 · March 10, 2014 at 6:54 PM

Pufas aren't bad...

-they become bad when hydrogenated

-they become bad when oxidized (far easier than SFA)

The reason you hear a lot of people say that you should limit it and that it causes inflammation is because people - americans - usually consume large quantities of PUFA - omega6 - and very little or no omega3, which kills your ratio and predisposes the body to be more inflamatory.

If one where to consume large quantities of omega3 then larger quantities of PUFA and by extension omega6 would not be bad. (in theory) I imagine the body does have an ideal amount...no clue what that would be though.

TL:DR - No +H, No rancid. Otherwise fine to have as much as your omega3 level will support 2-1 to 5-1 being what you want to aim for.

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463 · March 10, 2014 at 2:46 PM

Why not go with MUFAs? They have a resistance to oxidation very close to that of SFAs while still being immensely beneficial in terms of inflammation, lipid profile, and other factors. MUFAs are officially my favorite fat. Olive oil, duck fat, avocados, hazelnut oil, macadamia oil, almond oil, lard. Doesn't get much better than that in my opinion. Damn, I'm hungry for some Pâté de Campagne now....

De1095b2ba29c1035f00428cbfe3cc7c
787 · March 10, 2014 at 3:54 PM

I am tending towards olive oil & MUFAs over clarified butter/SFAs most days recently, I think it's just more refreshing & spring has sprung here so feeling a bit summery, bring on the EVOO salads! Got some duck legs defrosting as we speak, hopefully they render out loads of fat when I cook em, that stuff is nectar. I eat avocado everyday, macadamias are my fav nut, lard is amazing, i'm def tending towards MUFA's in general. Got any good links at hand about MUFA studies? I google myself but you never know...

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