Pufa

Pufa

Pufa Questions

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by 1229 · about 8 hours ago

For years I had a peculiar reaction to salmon: I threw up the oil. Just the oil. Every time. In the past several years, I have been able to greatly reduce this by only eating wild salmon, which makes me think that it was the oil in the farmed... (more)

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Bread_Eating_Beelzebub 0 · March 17, 2010 at 1:25 PM

Olive oil has some PUFAS, which degrade rather quickly. Most people don't seem to know this and they buy olive oil in clear containers and don't bother shielding it from the light. A properly stored cold pressed olive oil is a world away from the... (more)

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by 506 · about 8 hours ago

So, on something of an impulse (and for a specific few recipes) I recently bought a small deep fat fryer. We are going to use this once a month or less! I am vaguely paleo in diet but in terms of health and weight loss I am leaning towards a... (more)

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by 787 · about 8 hours ago

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... (more)

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wtfgod 0 · 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 -... (more)

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by 0 · about 8 hours ago

Hi, First question here it is, Any knowledge about the breakdown of fats found in Wild Venison (deer?) It is described as being very 'lean' and much lower in fat than lamb, beef etc, however is there any knowledge out there as to... (more)

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glib 0 · February 16, 2014 at 4:44 PM

find these numbers in the eat wild pages.

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by 598 · about 9 hours ago

Do you have a good idea what ratios you're getting? What about your total PUFA intake? How are you measuring it? I'm struggling. Any good suggestions on keeping these things under control? We all love our bacon, poultry, and... (more)

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JenJen 0 · November 05, 2013 at 9:14 AM

Btw Chris Kresser says that ruminants maintain lower levels of o6 regardless of diet (see something about it near the end of this page - http://chriskresser.com/red-meat-it-does-a-body-good) so I don't stress out if I cannot afford really... (more)

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by 598 · about 9 hours ago

PUFA's are bad, for the most part. Avocados contain a bit of this. Not a lot, but it's significant. Add to this the fact that my avocados sit on the warm counter for days if not a week or more during the summer, and you've likely got some... (more)

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Operator_Zero 0 · September 05, 2013 at 11:15 PM

I think as long as they aren't brown and gross then they probably aren't too oxidized. Even if they are, fuck it they're delicious. Buttery pears.

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by 10 · about 9 hours ago

I want to include almond butter for a tablespoon a day. I removed all nuts for the O6 content. I came across a comment in the paleosphere a whole ago about removing the clearer fat sitting atop almond butter containers. Any reason to believe... (more)

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Matt_11 0 · August 24, 2013 at 5:33 PM

Doubtful you'd be able to remove just the PUFAs by removing the liquid fat. Fats are packaged as triglycerides, and aren't all PUFA, MUFA or satruated, they're usually a mixture in each triglyceride (3 fatty acids per glycerol). At room... (more)

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by 98 · about 9 hours ago

What, if any, is the connection between the melting point of various fats and their overall fatty acid composition? For example, it is known from anecdotal experience that extra virgin olive oil or poultry fat has a lower melting point than say,... (more)

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thhq 0 · July 29, 2013 at 1:26 AM

Eat the fat. You're WAY overthinking this. The melting point of fats is normally manipulated in a hydrogenater. This adds hydrogen at the unsaturation sites in a PUFA, saturating it and making a synthetic saturated fat with a higher melt point.... (more)

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by 2626 · about 9 hours ago

Large, well-powered, high quality meta-analyses of studies on lipid intake frequently find at least some cardiovascular benefits to reducing saturated fat (SFA) and replacing it with unsaturated fat (PUFA). When they don't, the finding is that it... (more)

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Mscott 0 · July 27, 2013 at 6:25 PM

I think a big part of it is that almost all the long term controlled studies on this issue have had (as folks on both side have pointed out) decent flaws that seriously weaken them as evidence. This includes a lot of confounding factors between... (more)

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by 221 · about 9 hours ago

I am aware of the need to avoid excessive polyunsaturated fats in foods. I was just wondering what exactly is considered a high PUFA food? Eggs and poultry are high in PUFA compared to beef or lamb. Would they be considered a PUFA food? Do... (more)

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Matt_11 0 · July 09, 2013 at 2:13 PM

Only refined isolated omega-6 PUFAs are problematic in my opinion. You can't really overeating omega-6 PUFA from whole foods, without significantly distorting one's diet.

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by 298 · about 9 hours ago

Red palm oil contains ~50% SFA, ~40% MUFA, and ~10% PUFA. Similar amount of PUFA is in olive oil which is not recommended for frying. Besides, high amount of MUFA is also not good for heating. So, is it really safe to fry with red palm oil? I... (more)

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Matt_11 0 · May 19, 2013 at 12:10 PM

Olive oil is fine for frying, sort of an urban legend that you shouldn't use it. Red Palm is more saturated than olive oil, which, in theory, increases the stability of it. I wouldn't use it for high heat frying as you'll be burning the... (more)

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by 1197 · about 9 hours ago

Rice bran oil is popping up everywhere - is it a thumbs down from the Paleosphere? It is stable at high heat, but I suspect it has the same problems as 'seedy' oils. Avoid at all costs? I submit to the wisdom of the Jedi Masters.

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Dan_23 0 · April 27, 2013 at 8:45 PM

Fats are on a continuum. Rice bran oil is about 33% PUFA, so it's better than something like soybean oil or corn oil but worse than beef tallow or coconut oil.

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by 788 · about 9 hours ago

Keep in mind that this question is going off the assumption that PUFA is something to limit. Perfect Health Diet and Ray Peat wrote about this I believe. So, is PUFA the only bad thing about chicken? Assuming this is true then chicken breasts and... (more)

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Jay_15 0 · February 03, 2013 at 2:02 AM

Nothing wrong with chicken or a bit of PUFA. Just don't live on chicken alone and all is well.

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by 298 · about 9 hours ago

As far as I know, brain is 60% fat. What kind of fat is this? MUFA or saturated, probably? Please provide links to sources of information.

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Wcc_Kamal_Stabby_fan 0 · January 05, 2013 at 11:25 PM

Brain fats http://www.fi.edu/learn/brain/fats.html

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by 298 · about 9 hours ago

Is there any detailed information on how prone to heat oxidation PUFAs are? Many paleo resources suggest that fish (as a source of PUFAs) should be cooked for a long time at lower temperatures to prevent oxidation. But will it help? As far as I... (more)

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Matt_11 0 · January 05, 2013 at 8:08 PM

Cooking fish is not the same as high-heat refining of vegetable oils. Concern over oxidizing PUFAs in whole foods is nit-picking and over-optimizing, in my opinion. I'm sure there are other areas of diet/lifestyle that need to be fixed before you... (more)

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by 3521 · about 9 hours ago

I have been paleo for 2.5 years now, and I first started eating a high fat diet but slowly transitioned into a higher carb paleo diet. Throughout that time my libido has had a lot of ups and downs, but mostly downs. I have tried everything from... (more)

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Bill_4 0 · December 29, 2012 at 4:50 AM

Couple of things: From your history I believe your activity level is pretty high, have you thought about cutting back? Really giving your body a break? Hows your Vitamin A intake? I do recommend iodine as well. Definitely helped me and... (more)

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by 10 · about 9 hours ago

Hi all, I had been eating VLC Paleo for 3 or so months and just recently switched to the Perfect Health Diet. My acne has cleared a good amount, but not fully. I am wondering if the 1/2 lb of canned salmon I eat everyday for lunch could be... (more)

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Paleomofo 0 · December 02, 2012 at 3:53 AM

Canned salmon gave me acne too, but not fresh salmon. Perhaps it's the salt, not the PUFA?

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by 1443 · about 9 hours ago

Probably derived from cooked (and as a result rancid) vegetable oil, canola oil, safflower, and such. I can't afford to be so picky about my food anymore. Some events at schools, local clubs, and the church I attend have free food. FREE FOOD. Even... (more)

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borofergie 0 · October 05, 2012 at 7:37 AM

No. Even if it did, more antidote rarely justifies taking more poison. No food is FREE if it ultimately ends up making you ill and reducing your lifespan.

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by 3521 · about 9 hours ago

I can't seem to find the fatty acid composition of bone marrow. Some sources claim it is low in saturated fat and higher in PUFA and MUFA, but they don't provide any references. This question was asked before... (more)

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Mscott 0 · September 08, 2012 at 8:29 AM

I found a few studies on the fatty acid composition of marrow fat in various animals: Caribou: http://www.sciencedirect.com/science/article/pii/0010406X69913140 Dall sheep: http://www.sciencedirect.com/science/article/pii/0305049175900966 Ox:... (more)

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by 289 · about 9 hours ago

When butter is used to cook, is the PUFA content oxidized? The PUFA percentage is small, but it's still a concern to me. Should I be concerned about heating it too much? I'm thinking that if the butter is grass-fed, there are sufficient... (more)

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Anon_17 0 · February 26, 2013 at 6:43 PM

You can use ghee (which is made from butter) for high temperature cooking. You can also make ghee from butter, google can help you find instructions.

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by 5381 · about 9 hours ago

Okay, okay. I realise that sat fats are not the demon people make it out to be. But it occured to me the other day, that we (or me at least) are adding alot of SFAs to the diet via coconut oil, butter (and cheese), lard etc... And also that... (more)

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foreveryoung 0 · July 29, 2012 at 12:29 AM

Yes, me- definitely more MUFA than SFA. Like you've stated, virtually all meat has MUFA > SFA. I add some coconut oil/coconut milk to foods, but it's a small amount. Most of my fats come from MUFA becasuse in addition to eating animals, I... (more)

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by 244 · about 9 hours ago

So I've been trying to eat more fish lately, and came across these. They are crown prince black pepper kipper snacks. The can they come in is BPA free, and they don't add any oils to the fish. The can says they are wild caught as well. So tell me... (more)

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Blitherakt 0 · July 07, 2012 at 6:33 AM

The "Crown Prince" brand of fishy stuff has always, in my experience, been extremely forthcoming in their labeling. Their Brisling sardines in olive oil are outstanding, and they clearly label (and have different colored boxes) for soy or olive... (more)

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by 229 · about 9 hours ago

I eat a decent amount of avocado, but I have seen a few times that you shouldn't eat too much of them because of the high Poly Unsaturated Fats? Are PUFA's good or bad? why? Thanks in advance!

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Matt_11 0 · July 06, 2012 at 9:36 PM

Whole food PUFAs (i.e. avocados) are fine. There's more problems with refined and processed PUFAs (e.g. vegetable oil).

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by 9402 · about 9 hours ago

Industrial seed oils are high in PUFA. If PUFA is easily oxidized, how do they have high smoke points? What am I misunderstanding?

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Matt_11 0 · July 01, 2012 at 4:07 AM

It's not the triglycerides that are necessarily unstable. It's whatever else is in the oil. Take olive oil as an example. The smoke point increases as you further refine it. You're removing the other things, such as phytochemicals, that are very... (more)

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by 10 · about 9 hours ago

i love drinking chia seeds throughout my day and want to know if i have to stop

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Chris_Olglory 0 · June 05, 2012 at 12:41 AM

I was eating them for the Omega 3 before I realized they were ALA which has a very low conversion rate to DHA and EPA. Essentially making my consumption of them moot, so I stopped eating them personally. Mark Sisson says they are ok as a... (more)

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