Popuar fats and oils

[jdevlin1985]

Flax oil 9% Sat. Fat 20% Mono Fat 17% Omega-6 54% Omega-3

Grapeseed oil 10% Sat. Fat 17% Mono. Fat 73% Omega-6 Trace Omega-3

Pumpkin Oil 9% Sat. Fat 34% Mono. Fat 42% Omega-6 15% Omega-3

Canola Oil 6% Sat. Fat 58% Mono. Fat 26% Omega-6 10% Omega-3

Safflower Oil 9% Sat. Fat 13% Mono. Fat 78% Omega-6 Trace% Omega-3

Sunflower Oil 11% Sat. Fat 20% Mono. Fat 69% Omega-6 -0% Omega-3

Sesame Oil 15% Sat. Fat 46% Mono. Fat 41% Omega-6 0% Omega-3

Corn Oil 13% Sat. Fat 25% Mono. Fat 61% Omega-6 1% Omega-3

Olive Oil 14% Sat. Fat 77% Mono. Fat 8% Omega-6 1% Omega-3

Soybean Oil 15% Sat. Fat 24% Mono. Fat 54% Omega-6 7% Omega-3

Walnut Oil 16% Sat. Fat 28% Mono. Fat 51% Omega-6 5% Omega-3

Peanut Oil 18% Sat. Fat 48% Mono. Fat 34% Omega-6 0% Omega-3

Lard 41% Sat. Fat 47% Mono. Fat 11% Omega-6 1% Omega-3

Chicken Fat 31% Sat. Fat 47% Mono. Fat 21% Omega-6 1% Omega-3

Beef Fat 52% Sat. Fat 44% Mono. Fat 3% Omega-6 1% Omega-3

Butterfat 66% Sat. Fat 30% Mono. Fat 2% Omega-6 2% Omega-3

Coconut Oil 92% Sat. Fat 6% Mono. Fat 2% Omega-6 0% Omega-3

Palm Oil 51% Sat. Fat 39% Mono. Fat 10% Omega-6 0% Omega-3

Watch the canola figure. Although it says 10% omega 3 the deodorizing process can destroy these and produce oxidized fats.

Coconut oil is mainly short and medium change triglycerides and about 46% lauric acid.

 

[jdevlin1985]

There are so many different views on fats and people have been told for so long that saturated fat is bad that they are abit brain washed IMO.

Bad fat = hydrogenated or partially hydrogenated fats/oils.

A close second are most polyunsaturated fats....yes high consumption will lower your cholesterol (unless extremely high not relevent really) BUT they correspond with high risk of cancer.

Cell membranes should be mainly stable saturated fat, either from dietary sat fats or made by the body from monounsaturated fats. With high intake of polys, it was found that in Oz, that people with skin cancer when removed the surrounduing skin cells were found to be primarily polyunsaturated fats.

The main risk with polyunsaturated fat is oxidation, so you shouldn't cook with it. Also, the cholesterol in eggs when exposed to heat and air will oxidise, so generally its better to have hard bold, poached or fried eggs where the yolk isn't broken.

A balance of omega 3 to 6 is required as we all know, but like anything too much isn't good, remember flax and fish oil is a so called super polyunsaturated fat, so making flax you main fat source isn't a good idea IMO.

Fish oil and flax do have some benefits beyond general health, they are utilised by the body quickly and shouldn't lead to storage as adipose tissue, the same applies top coconut oil. Coconut oil is saturated fat and full of short and medium chain triglycerides. This means it bipasses the carnitine system and is used directly as fuel.

When I take coconut oil I notice a increase in my body temp.....or someone keeps turning up the heating

From an evolutionary point of view, as they ate all organ meals as well, it is thought that a ratio of sat:mono: poly of 1:2:1, although I prefer a lower amount of polys, I generally try to avoid polys except fish oil as current meats are somewhat different now as animals fed polys with have more poly in their fat/meat. I also think its a good idea to swap some of the mono for coconut oil. I would also advocate fish oil from a bottle rather than flax, but limit to 2tblsp per day.

Pork btw, is high in monos, so don't be mistaken into thinking all meat faty is saturated.

Courtesy of www.c-k-d.com

 

[Hazard]

great post