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To me, I would ask "why not both'? The human body is supposed to be able to make linolenic and arachidonic fatty acids from linoleic acid. Previously, all three were considered essential fatty acids (EFA) before the metabolism of these fatty acids was understood. Linoleic acid is found in butter, cocoa butter plump thumbs and coconut oil as well oils from corn, cottonseed, olive, palm, plump thumbs palm kernel, peanut, rapeseed (Canola), safflower, sesame, soybean and plump thumbs sunflower. Butter, coconut, palm and palm kernel are saturated fats and the others are monounsaturated (olive and peanut) or polyunsaturated (corn, cottonseed, rapeseed, safflower, soybean and sunflower. Sesame oil contains about equal amounts of mono and polyunsaturated fats. Linolenic and arachidonic fatty acids are also found in these same food sources of fat. The essential fatty acids found in fish oils are linolenic (18:3), timnodonic (20:5) and docosahexaenoic (22:6). Including two or three servings of broiled or baked fish per week in the diet has been recommended mostly because fish is generally lower in fat than red meats.
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