Sat, May-26-18, 11:23
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Senior Member
Posts: 15,075
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Plan: mostly milkfat
Stats: 190/152.4/154
BF:
Progress: 104%
Location: Ontario
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The number I've seen suggested for dietary fat vs. body fat on a standard 35 percent or so fat diet where the person is in balance is about half and half, half the dietary fat is oxidized, the same amount of body fat is oxidized, the other half of dietary fat of course ends up in storage.
The "constant state of mixing" is interesting in the context of claimed effects of various fats on insulin sensitivity, ldl cholesterol, etc. For instance, I've seen some studies where populations had omega 6 linoleic acid levels in adipose as high as 25 to 30 percent--endogenous omega 6 fatty acids might have the capacity, for a person new to avoiding omega 6 fatty acids, to prevent any hoped for benefit of restricting omega 6's from manifesting for a good long time. Older studies from the 60s tend to show linoleic acid more in the low single digits. I'd love to see somebody look at whether the adipose tissue fatty acid profile going in has much of an effect to the response to various protocols, including fasting.
Peter at Hyperlipid suggests that preservation of insulin sensitivity on a high linoleic vs. a high palmitic acid diet, while it can result in greater weight loss when calories are restricted, can result in threat of hypoglycemia-->increased appetite, increased fattening/decreased weight loss when eating ad-lib.
There is some data showing polyunsaturated fat being more ketogenic (if the calories are the same) vs. palmitic acid, preferably released from fat cells, preferably oxidized, etc.
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