Fats and Oils

[Guest guest]

Anything special about Krill oil

alon

 

 

[Guest guest]

Why are all the omega oils in multiples of 3? I note we have omega 3, 6, and 9,

but not omega 2, 4, and 8. What do the numbers refer to? Inquiring minds want

to know!

 

 

 

Paul Bergner <hpmte77 wrote:

> IT is proposed that one must for optional absorption

> and utilization take in (at one time) a specific ratio of

> 3:6:9 , getting a cascading lipid effect. Therefore 2) It is >proposed

that one of the best sources is macada mia >nut (mixed with a little

evening primrose and black >currant) - Does this source also `just sound

good on >paper'?

 

Not to seem cynical, but did you perhaps hear that from someone who just

happens to sell a product with that ratio in it ;-). The human diet over

evolutionary times had all three fats, with the 6:3 ratio about 2:1 or 3:1,

but I doubt they were all consumed at once. The main source of omega-9 in

our hunter gatherer ancestors is speculated to be bone marrow.

 

Paul Bergner

 

 

 

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[Guest guest]

Looking through the various messages, there seems to be quite a lot

of confusion about which oils are healthy. A few years ago it was

considered that most polyunsaturated oils were healthy, and in the US

there was a strong lobby to condemn 'tropical oils' by the

cottonseed, soya and corn producers. The idea being to declare the

less saturated oils a health risk at the expense of coconut, palm and

parm kernel oils. At the same time the highly unsaturated seed oils

when used for commercial products needed to be hardened as the double

bonds in the molecule make these oils very fluid. Hardening is

achieved by injecting hydrogen under high temperature and pressure

and in the reaction the molecules are modified by the uptake of

hydrogen so that some of them randomly form an unatural trans image.

It is these trans fats which have been implicated in carcinogenic

activity. It is in our interest to avoid any fats hardened by

hyrogenation. In most products the label should indicate if the fat

is hydrogenated. When one buys patisserie one can suspect the

presence of such fats.

 

Coconut and palm oils are good for frying. Corn oil is less stable

due to being high in polyunsaturates (omega 6). To seperate a hard

fraction from a soft oil 'winterisation' can be done by by simply

placing it in the fridge.

 

Overheated,oxidised or rancid oils are likely to be carcinogenic, so

if they don't smell or taste fresh don't use them.

 

Rupert