lvysaur
Member
- Joined
- Mar 15, 2014
- Messages
- 2,287
Occasionally I do crave linoleate-heavy foods, like fried fish and mayonnaise. Admittedly this may not be due to the linoleate itself, and maybe I would crave them just as much if they were made with MUFA, like flavorless olive oil.
However, I find myself repulsed by arachidonate-heavy foods. Things like chicken thighs and ham hocks are absolutely disgusting to me most of the time. Chicken and pork are both arachidonate-heavy meats, and lower body parts have an even higher % PUFA than upper body ones.
Does linoleic acid serve any function in the body that would not be accomplished by arachidonic acid? If PUFA are bad, I should at least be reacting to PUFA in a consistent manner, but it seems not.
However, I find myself repulsed by arachidonate-heavy foods. Things like chicken thighs and ham hocks are absolutely disgusting to me most of the time. Chicken and pork are both arachidonate-heavy meats, and lower body parts have an even higher % PUFA than upper body ones.
Does linoleic acid serve any function in the body that would not be accomplished by arachidonic acid? If PUFA are bad, I should at least be reacting to PUFA in a consistent manner, but it seems not.