3

votes

Any need to worry about oxidized PUFA in diet?

Answered on September 12, 2014
Created February 22, 2011 at 2:24 AM

Per what I've read on Whole Health Source and PaNu sites, we want to keep PUFA <= 4%. My question is even if you are below that threshold, if a significant % is oxidized, is that a problem?

If you eat a lot of eggs (6+ per day), and scrambling/cooking them, I am wondering if that is a problem? Better off eating the yolks raw and cooking the whites?

0d2dec01a5ed9363a9915e111ae13f7e

(4583)

on April 06, 2011
at 09:13 PM

Lauren, no, I don't think so. I think avoiding veggie/seed oils, entirely, avoiding olive oil (even with it's "paleo" acceptance) will lessen PUFA intake radically.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on April 05, 2011
at 04:15 PM

Stubby order your omega 6/3 index. Be prepared to be shocked. It takes a long time to get to a 3 to 1 ratio.....because of omega six autophagy. The body is a great recycler of FFA.

Da681d976130df15aac3984013aaad6d

(720)

on April 05, 2011
at 03:02 PM

Are you saying that eggs cooked lightly in coconut oil or pasture butter are high in PUFAs?

Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on April 05, 2011
at 06:58 AM

Really, even in the case of salmon every day? I know that 4% is the amount it takes to start causing an omega 3 deficiency in the cells, what if we got 4% omega 3, would that remove the omega 6? I think I'm probably good. I keep it pretty low and get some daily salmon for 3g of omega 3. But I don't like the sound of all of that hemp seed I ate when I was a hippie hanging around in there.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 22, 2011
at 01:06 PM

Daniel they are.....but you get those FFA into the brain. SFA into the somatic cells.....to replace the Omega 6's from food. That is why the index is criticalto folks. It takes close to 4 yrs to get full turnover once you grew up on a SAD.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 22, 2011
at 01:05 PM

Aravind....80% of the time I do.

Cf5c9ba3c06cf300ae23c52778dfd317

(545)

on March 22, 2011
at 04:45 AM

"We need to overload the brain with DHA and EPA to get them in every cell membrane" Ummm, aren't DHA and EPA both PUFAs...?

E35e3d76547b18096a59c90029e7e107

(15613)

on March 08, 2011
at 06:37 AM

And in any case, as far as I know, the 4% is a guideline more than a threshold (e.g. there's no threshold effect), in the Lands there seems to be a pretty smooth curve. http://2.bp.blogspot.com/_zULJExxrW54/ShrxAXIU4XI/AAAAAAAAAgw/t-gGvhBo_uI/s1600-h/Lands+HUFA.jpg

E35e3d76547b18096a59c90029e7e107

(15613)

on March 08, 2011
at 06:34 AM

Glad you've asked, I've been wondering this myself...

0adda19045a3641edac0008364b91110

(1146)

on February 22, 2011
at 04:08 PM

Yes, you are correct. Reduces not prevents. Anything cooked in water will generally have less AGES than stuff cooked at high temperatures or heated fats.

84666a86108dee8d11cbbc85b6382083

(2399)

on February 22, 2011
at 12:44 PM

Great dish idea. Do you use the same amounts of butter/potato or ?

0d2dec01a5ed9363a9915e111ae13f7e

(4583)

on February 22, 2011
at 04:11 AM

Prevents, or reduces? Not trying to be antagonistic, just looking for clarity. I suppose slow cooked, stewed or steamed meats may hold fewer AGE's and less oxidation in general than grilled or fried?

0adda19045a3641edac0008364b91110

(1146)

on February 22, 2011
at 04:05 AM

I do the exact same think. The only occasional high PUFA intake I get is from the odd avocado or sardines.

4781cf8ae1bfcb558dfb056af17bea94

(4359)

on February 22, 2011
at 03:23 AM

The 4% figure does not come from Mary Enig. It comes from real research done by Lands...

628b1f06b8580fa60793d36c9ee8a91f

(93)

on February 22, 2011
at 03:09 AM

So do you eat your egg yolks raw to avoid oxidization?

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4 Answers

3
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on February 22, 2011
at 03:02 AM

This number comes from Mary Enig and truthfully no one knows if it is true. The best plan is to limit all PUFA's because we understand what PUFA do to our metabolism. Oxidized PUFA are critical to avoid. 60% of our brains are made of PUFA on a SAD and it is linked many diseases that most docs and patients are not even clued into.............We need to overload the brain with DHA and EPA to get them in every cell membrane......To optimize yourself you must realize it starts with every cell membrane and that means understanding that the omega six to three ratio is at the top of the list. Its more critical than even avoiding fructose.....intially...because ALE's are 7 times worse than the AGE's associated with chronic fructose use. This fact is not well understood by most clinicians. I think Mary Enig's point is that fats and cell membrane fxning are vital to an optimized life and a clean liver and great metabolism.

628b1f06b8580fa60793d36c9ee8a91f

(93)

on February 22, 2011
at 03:09 AM

So do you eat your egg yolks raw to avoid oxidization?

4781cf8ae1bfcb558dfb056af17bea94

(4359)

on February 22, 2011
at 03:23 AM

The 4% figure does not come from Mary Enig. It comes from real research done by Lands...

E35e3d76547b18096a59c90029e7e107

(15613)

on March 08, 2011
at 06:37 AM

And in any case, as far as I know, the 4% is a guideline more than a threshold (e.g. there's no threshold effect), in the Lands there seems to be a pretty smooth curve. http://2.bp.blogspot.com/_zULJExxrW54/ShrxAXIU4XI/AAAAAAAAAgw/t-gGvhBo_uI/s1600-h/Lands+HUFA.jpg

Cf5c9ba3c06cf300ae23c52778dfd317

(545)

on March 22, 2011
at 04:45 AM

"We need to overload the brain with DHA and EPA to get them in every cell membrane" Ummm, aren't DHA and EPA both PUFAs...?

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 22, 2011
at 01:05 PM

Aravind....80% of the time I do.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 22, 2011
at 01:06 PM

Daniel they are.....but you get those FFA into the brain. SFA into the somatic cells.....to replace the Omega 6's from food. That is why the index is criticalto folks. It takes close to 4 yrs to get full turnover once you grew up on a SAD.

Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on April 05, 2011
at 06:58 AM

Really, even in the case of salmon every day? I know that 4% is the amount it takes to start causing an omega 3 deficiency in the cells, what if we got 4% omega 3, would that remove the omega 6? I think I'm probably good. I keep it pretty low and get some daily salmon for 3g of omega 3. But I don't like the sound of all of that hemp seed I ate when I was a hippie hanging around in there.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on April 05, 2011
at 04:15 PM

Stubby order your omega 6/3 index. Be prepared to be shocked. It takes a long time to get to a 3 to 1 ratio.....because of omega six autophagy. The body is a great recycler of FFA.

0
0adda19045a3641edac0008364b91110

(1146)

on February 22, 2011
at 04:07 AM

I think its best to have most of your eggs cooked in water, either poached or boiled and have the occasional fried egg here or there. Water prevents the oxidization of fats.

0d2dec01a5ed9363a9915e111ae13f7e

(4583)

on February 22, 2011
at 04:11 AM

Prevents, or reduces? Not trying to be antagonistic, just looking for clarity. I suppose slow cooked, stewed or steamed meats may hold fewer AGE's and less oxidation in general than grilled or fried?

0adda19045a3641edac0008364b91110

(1146)

on February 22, 2011
at 04:08 PM

Yes, you are correct. Reduces not prevents. Anything cooked in water will generally have less AGES than stuff cooked at high temperatures or heated fats.

0
0d2dec01a5ed9363a9915e111ae13f7e

on February 22, 2011
at 03:29 AM

I avoid or limit nuts, olive oil (especially heated), and fish oil as well as the Paleo-condemned grainfed beef and industrial grain/seed oils. I try to get my PUFA intake and omega 3/6 ratio just right from wild meats, grass fed beef. Don't know that cooked eggs and meat are really contributing to rancid PUFA intake, but could wrap my head around that concept. Still doubt the cooking gives us much rancid PUFA from natural animal foods.

0adda19045a3641edac0008364b91110

(1146)

on February 22, 2011
at 04:05 AM

I do the exact same think. The only occasional high PUFA intake I get is from the odd avocado or sardines.

Da681d976130df15aac3984013aaad6d

(720)

on April 05, 2011
at 03:02 PM

Are you saying that eggs cooked lightly in coconut oil or pasture butter are high in PUFAs?

0d2dec01a5ed9363a9915e111ae13f7e

(4583)

on April 06, 2011
at 09:13 PM

Lauren, no, I don't think so. I think avoiding veggie/seed oils, entirely, avoiding olive oil (even with it's "paleo" acceptance) will lessen PUFA intake radically.

0
4781cf8ae1bfcb558dfb056af17bea94

(4359)

on February 22, 2011
at 03:25 AM

Oxidized fat and cholesterol is indeed bad. PUFAs oxidize more readily than MUFAs or SFAs but other types of oxidized fat or cholesterol are also bad. I mash up hard boiled eggs with butter -- ends up a bit like scrambled eggs and has neglegible oxidized fat and cholesterol.

84666a86108dee8d11cbbc85b6382083

(2399)

on February 22, 2011
at 12:44 PM

Great dish idea. Do you use the same amounts of butter/potato or ?

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