From: gts (gts_2000@yahoo.com)
Date: Wed Apr 30 2003 - 09:37:52 MDT
Pat Fallon wrote:
> That seems like a fine idea...but, I didn't know that olive
> oil had omega 3 oil. If it did, I didn't think it was a good
> idea to heat it, because that produces trans-fats.
Olive oil is not as rich in omega 3 as flaxseed oil or fish oil but it has a
better balance of 6 to 3 than most types of oil. I'm not aware that it
produces transfats when heated. Refs? In any case it tastes good and makes a
fine marinade when combined with red wine and spices. My idea for this
marinade came from a book by Drs. Michael Eades and his wife (she's also an
MD, but I don't recall her first name at the moment.) They've written two
books together, both about the benefits of paleolithic diets, called I think
_Protein Power_ and _The Protein Power Life Plan_.
> I thought meat contained mostly saturated fat, olive oil is
> mono unstaturated.
Yes and yes. Olive oil is 72.5% MUFA.
> I thought olive oil was mostly omega 9.
> Omega 3 is found in other sources like flax seed oil.
I am interested mainly in restoring a more natural ratio of omega 6 to omega
3. The best ratios come from flaxseed, canola and mustard seed, with ratios
of 0.24, 2.00 and 2.6 respectively, but to me they don't have the excellent
flavor of olive oil with its ratio of 13.1. This ratio is higher than I want
in my over-all diet, but it beats the ratios of more common non-paleolithic
cooking oils like corn oil, with its massively unhealthy ratio of 83.
> I wonder if adding omega 3 to meat after cooking it would be
> better for restoring the balance.
Might be. I often do that as well if the meat is too dry for my taste.
> If you reduce the carbs in your diet, you need to replace it
> with fat for fuel, as I don't think protein is a clean buring
> fuel. IMHO, the by products from excess protein could be harmful.
I get plenty of other calories from fruits and vegetables. I make huge
salads with lots of vegetables, and eat lots of fruit for dessert and for
snacks.
> I heard that half your fat intake should be saturated [as
> from meat], the other half should be a a blend of unsaturated
> fat [alpha linolenic, alpha linoleic, gamma lenolenic, etc.].
>
> Any comments appreciated.
Sounds like a reasonable rule of thumb.
-gts
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