Whee!

When I get to nuts on my testing plan, they are the first ones.

Wow look at this...
List of meats highest in Omega 6
Chicken is at the top (highest) and Beef liver is at the bottom (lowest)
https://tools.myfooddata.com/nutrie...mon&list=Simple

I just bought pine nuts today, they're so so, so I won't buy anymore.

Pork rinds are deep fried in those "and/or" commodity vegetable oils -- I can tell by the taste if the oil has been changed often enough, else they're dog treats

Chicken skin is for dogs. They need Omega-6 more than we do.

So mike, with chicken, you think the skin has more of the Omega 6, more so than the meat? Or do you just give it to your dog because it's less 6 as a whole?

Quote:


Oh no, so it is true that Avocados really are highest in Omega 6 than any other fruit?
https://tools.myfooddata.com/nutrie...imple&spices=No

So then don't use Avocado oil to make mayo because you're just swapping one Omega 6 for another, right?

I just ate some
canned kippered Herring, it's in the 36mg for Omega 6
Canned sardines are the worst of all fish with 5279mg (maybe because of the bad oil)
https://tools.myfooddata.com/nutrie...imple&spices=No

Yes, I get the kind in spring water for that reason. Here's Mark Sisson again, on avocadoes:



My bold, since that is his point about refined vegetable oils vs the naturally occurring amounts in foods which do not increase the inflammatory response: what seed oils are known for, after all.

We also might have hit on why too many nuts are known to be stallers, we've certainly ruined most pork rinds, and I feel much better about my guacamole habit

Myself, I get a definite poor response from seed oils, and have compelling reasons to avoid them because I know they increase my inflammatory response, which is on a hair trigger lately.

But a handful of nuts vs a whole meal fried in old vegetable oil?



That makes sense to me. Nut eaters can rejoice!

i eat nuts every morning with my kefir - all organic raw. almost always the first meal of the day, first food to break a fast. my n=1 has not complained yet.

I think this is also a story about whole foods vs processed. Like multivitamins: I know lots of people who are very impressed with them, and I am far less so.

I consider that we:

• Only put in what we know is missing.
• The RDAs were set to prevent deficiency diseases, not optimal performance.
• They are from an artificial source, which can mean incompatibilty for what they are supposed to do.
• These ingredients can be of vary ages, and affected by the processing... and each other.

So my view of "health" is very different from the coworker who eats junk, but takes their multivitamin every day

This is exactly why my husband does not want to eat out. The omega 6s. We use mayo made from avocado oil. Its quite pricey but he takes no chances after having four stents. His blood sugar is fine. Mine is the one I have to keep an eye on.

Eating out is a rare treat unless we are traveling. Maybe once a month if even that.

You're not alone in that - I can never remember which is the good guy & which is the bad. I've seen so many good reports about pork rinds & finally found a brand both husband & I like. But now I've got to stop buying them? Pity - I like the crunch.

I actually owned & operated a short-lived pizza restaurant about 8 years ago. I still have the FB page up... Gold Coast Pizza. I worked at and ended up managing a pizza restaurant on the West Coast in my youth. Over course of my life I became quite a good baker, too -- breads of all kinds. As a career change out of computer field I decided to try my hand at running my own restaurant. The "Great Recession" was bad timing and it didn't last long. I had great reviews, but an insufficient volume of business. That miserable failure was the precursor to me figuring out what to do about my health and my weight, so it wasn't all bad.

Anyway, in looking for sites to start my pizza place most were formerly restaurants that had closed. I also bought a lot of used stainless steel tables and equipment. I could always tell if the former restaurant site had done deep fat frying. I could tell with the used equipment, too. Everything gets coated with a yellow, glue like gunk that is so incredibly difficult to remove. Even the underside of tables were coated in it. I bought a bunch of used steel chairs for the dining room and even those were coated with this tacky gunk. It took us weeks to get everything cleaned up. The location I chose already had an exhaust hood for my ovens, but they had also been exposed to deep fat frying residue. Cleaning that up before I opened was one of the dirtiest jobs that I've ever done.

I chose not to serve fried foods. We served an aged sourdough oven baked pizza and had an awesome salad bar.

I rarely eat out these days -- once a month at most. When I do I have grilled meat and steamed or grilled veggies. Whatever that is that comes out of a restaurant deep fryer cannot be good. I can't imagine that the food cooked in it is any better.

I recently came across an article on that said that over-consumption of Omega-6s was a significant contributor to macular degeneration. Since this runs in my family, I was concerned and did a bit more research to find out where "too many" Omega-6s are coming from in our diets. I found this article: How to Optimize Your Omega-6 to Omega-3 Ratio.

First, it identifies what a healthy ratio target probably is:
It's not all bad to eat Omega-6s; it's just that it's important to balance them with Omega-3s. The modern problem is that we eat way more 6s, mainly from processed vegetable oil and way too few 3s. The general population gets a lot of 6s from processed vegetable oil, including fried food in restaurants. If you don't eat these things (e.g., you're using butter, olive oil, and coconut oil instead of margarine and corn oil and, like most low-carbers, rarely eat fried food in restaurants) you're probably most of the way towards getting your ratio to a good place. If you add cold-water fish (salmon, mackeral, sardines, white tuna canned in water) to your diet a couple times a week, you're probably fine. Grass-fed beef and eggs from pastured chickens are also good sources.

Mid-way down in the article is a handy chart on vegetable oils; the chart doesn't include avocado oil, but it's roughly similar to olive oil.

You can get the pork rinds under 1 percent of calories from omega 6 if you just add enough butter.

The one series of studies mentioned in a link that WereBear posted looks at 1 percent linoleic acid versus 8 percent. A few things. They've narrowed that down to endocannabinoid production, block that and the effect on weight gain is prevented. There's a drug that made it to human trials for blocking endocannabinoids, it's effective, but causes depression and anxiety in some people. A problem here is, just how low an endocannabinoid production is actually normal? Are the 1 percent linoleic acid diet mice particularly happy? Poor appetite is a classic symptom of depression.

Also in the mouse studies--as little as 1 percent omega 3 fish oil protected from fattening effects of omega 6 fatty acids.

I've sort of disappointed that there are these studies looking at 1 percent versus 8 percent, but then nobody's gone looking at 2, 3, 4 etc. percent and tried to narrow things down, see if there's a threshold. One percent is a pretty tight target. Another thing, the mice are fed a purified diet, no preformed arachidonic acid, that needs to be produced from the linoleic acid for endocannabinoid formation. That's one reason the omega 3 fatty acid works, desaturase enzymes for producing arachidonic acid are also needed for producing epa and dha, the end products cause down regulation of these enzymes. It's doubtful that on a carnivorous diet, even one devoid of linoleic acid, you could expect to keep endocannabinoid levels low enough to replicate the mouse studies effects on body fat/appetite, since it would contain adequate levels of arachidonic acid to prevent this.

I'm not saying pork rinds are a health food, but if they really have only half a gram of omega 6 fat per serving, that doesn't really sound like very much. The brand I'm familiar with (inexpensive Walmart offering) doesn't list anything but the pork stuff and salt, so I'm guessing it's fried in its own rendered fat. Pork, at least conventional corn-fed, does tend to be a bit on the higher side in omega 6 at least compared to beef.