From: Pat Fallon (pfallon@ptd.net)
Date: Wed Apr 30 2003 - 08:39:13 MDT
> I then marinate my steaks in extra
> virgin olive oil and red wine. The olive oil helps to restore
> a more natural ratio of omega 3 to omega 6.
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.
I thought meat contained mostly saturated fat, olive oil is mono
unstaturated.
I thought olive oil was mostly omega 9.
Omega 3 is found in other sources like flax seed oil.
I wonder if adding omega 3 to meat after cooking it would be better for
restoring
the balance. I already put flax seed oil on brocolli after cooking the
brocolli.
I may switch from pure flax oil to a mixture of flax and borage oil to pick
up the
gamma linolenic.
> I buy only the leanest cuts of beef and then I
> trim whatever fat I can see.
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 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.
Pat Fallon
pfallon@ptd.net
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