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| dining out, online newspapers, trans fats, flavor, computers, heart disease, plump wife , cancer ***, catabolism, plump galleries , unsaturated fats, fat bottom girls , trans fat, adiposetissue, freefunny pictures, breast milk, products, breaking headlines, japan, brain, | Since the good fats can spoil rapidly, long shelf life requires their absence from foods. But health requires their presence. The n-3 asteroids EFA is destroyed by light, air, and heat 5 times more rapidly than is the n-6 EFA. Since 1850, average intake of n-3 has decreased to 16% of what it was then. N-6 intake has doubled in the past 100 years, mainly due to asteroids strong promotion of n-6 rich oils such as safflower and corn oils. Most of the population does not get enough n-3. People on low fat diets asteroids are likely to get insufficient n-3 as well as insufficient n-6. As a result, research shows that more than twice as many health problems respond to n-3s as respond to n-6 supplementation. However, both are essential and so both must be present in the right ratio. Too much n-3 EFA will crowd out the n-6 (this can happen from exclusive use of flax oil) and will lead to n-6 deficiency, while too much n-6 EFA will crowd out the n-3 and lead to n-3 deficiency. |
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| You may find further benefits from adiposetissue eating such fish. Most people will not need them, but they may help a small percentage of the population. I prefer eating fish to swallowing fish oil capsules because of the processing damage that occurs in fish oils. Fish oils are very difficult to work with. The "fishy" flavor of encapsulated adiposetissue oils or cod liver oil is actually rancidity. Fresh fish does not have this taste or smell. I also have concerns about fish liver oils. They are most adiposetissue likely to contain (and concentrate) highly toxic industrial chemicals such as PCBs. (BACK TO TOP) Are other GLA, EPA, and DHA-containing oils compatible with your blend? All oils are compatible with one another. 3. Oil Processing How did we lose the good fats and other vital nutrients? Good fats were lost in the diet because of their sensitivity to destruction by light, air, and heat. Low fat foods are becoming more and more popular. They cannot keep us healthy, but they serve the manufacturers' need for long shelf life. |
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