Omega 6 Content of Common Foods : LC Research/Media Forum : Active Low-Carber Forums

#31 ^

Mon, Jul-23-12, 13:08

Squarecube Squarecube is offline

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Quote:

Originally Posted by aj_cohn

Despite the hue and cry of lipid researchers, and respecting individual experiences, how did inland peoples without ready access to omega-3-rich seafood survive if the body's optimum intake is as low as researchers claim for all the million-odd years our species has existed? snip
.

Haven't I read about native american fat trails, or oil trails, the way the ancients brought fish oil inland.

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#32 ^

Sat, Jul-28-12, 20:19

locarb4avr locarb4avr is offline

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Well, this thread is misleading.

According to
http://www.ncbi.nlm.nih.gov/pubmed/12442909

It is the ratio of omega6 vs omega3 matter, not the total amount of omega6 from food ignoring the amount of omega3.

Check
http://weightoftheevidence.blogspot...od-sources.html

for a tiny list of food with o3 and o6 amount.

Also
http://nutritiondata.self.com/facts/fats-and-oils/621/2

for detail o6 o3 value

#33 ^

Sat, Jul-28-12, 20:28

locarb4avr locarb4avr is offline

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Posts: 261

Plan: My own plan
Stats: 220/126/132 Male 65in

BF:
Progress: 107%

Location: 92646

How Olive Oil Reduces Inflammation

How Olive Oil Reduces Inflammation?
http://www.arthritistoday.org/nutri...nflammation.php

Check o6/o3/INFLAMMATION FACTOR...
http://nutritiondata.self.com/facts/fats-and-oils/621/2

Quote:

Originally Posted by WereBear

Since I started fussing about my Omega 3/6 ratios, I feel better, and my rosacea, a built-in inflammation indicator, has calmed down even more.

When we think about it; all those seed oils... how would we have ever eaten them in such quantity? It took modern industrial processing to come up with a way of getting even a tablespoon out of all those seeds.

We aren't built to eat a whole bushel of those little seeds, are we?

#34 ^

Sat, Jul-28-12, 21:12

Jay1988

Senior Member

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Quote:

Originally Posted by locarb4avr

Since we're getting a lot of omega-6-heavy foods, I think the point was to avoid the ones with unsustainable amounts. Lipid researchers already put the ideal polyunsaturate intake at 4% of calories, and more than that, whether omega-6 or omega-3 will lead to increased oxidative stress (omega-6 and -3 are the only fats which oxidize to any real extent, and PUFAs are the only ones that are subject to oxidative stress).

Also, how the flying heck is butter more calorie dense than olive oil? One tbsp. EVOO = 14g, one tbsp. butter = 11g. This is in response to the olive oil article.

Also, there are increasing persons who believe that under a teaspoon of PUFA a day is ideal like Dr. Ray Peat.

Also:

http://www.westonaprice.org/know-yo...us-yet-perilous