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Membrane Unsaturation In Regards To Longevity

membrane fluidity polyunsaturated fat saturated fat free radicals oxidative stress lipid peroxidation delta 9 desaturase insulin diabetes monounsaturated fat

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#31 MachineGhostX

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Posted 23 August 2014 - 02:52 AM


But not all land mammals are the same. Ruminant animals have very low levels of polyunsaturated-fat, while non-ruminant have higher levels.

 

 

 

But how significant is the differences?  Just take an average of all land animals.  We know wild game and grass-fed meat is lower in Omega-6 than factory farmed but the difference is negligible in absolute terms and not worth crying over if you can't afford it.


Edited by MachineGhostX, 23 August 2014 - 02:52 AM.


#32 misterE

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Posted 06 February 2018 - 12:14 AM

 

 

 

 

But how significant is the differences?  Just take an average of all land animals.  We know wild game and grass-fed meat is lower in Omega-6 than factory farmed but the difference is negligible in absolute terms and not worth crying over if you can't afford it.

 

 

The significance of the difference is nil short-term, but long-term can be quite profound.

 

A 1-gram difference per day, over 5 years, is a 4-pound difference!



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#33 Nate-2004

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Posted 06 February 2018 - 03:21 PM

Grass fed has 60% more omega 3's and half the omega 6's. That's why I insist on grass fed.

 

Also, nuts are the best source of fats, especially walnuts, since they contain gamma tocopherol and almonds contain alpha tocopherol. Just adding these to any fatty meal even with vegetable oils can really have a big impact on the oxidation. 


Edited by Nate-2004, 06 February 2018 - 03:26 PM.


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#34 misterE

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Posted 07 February 2018 - 07:42 AM

Grass fed has 60% more omega 3's and half the omega 6's. That's why I insist on grass fed.

 

Also, nuts are the best source of fats, especially walnuts, since they contain gamma tocopherol and almonds contain alpha tocopherol. Just adding these to any fatty meal even with vegetable oils can really have a big impact on the oxidation. 

 

 

I think the best source of fat is carbohydrate, in other words: the fat we synthesize ourselves. Almonds have a horrendous omega ratio and walnuts are one of the largest contributors of linoleic-acid, which is harmful is large doses. With vitamin-E, it's the vitamin-E to PUFA ratio that matters the most and leafy greens take the prize there, not nuts and especially not walnuts, which are (I believe) 55% PUFA.  


Edited by misterE, 07 February 2018 - 07:48 AM.






Also tagged with one or more of these keywords: membrane fluidity, polyunsaturated fat, saturated fat, free radicals, oxidative stress, lipid peroxidation, delta 9 desaturase, insulin, diabetes, monounsaturated fat

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