Difference Between Naturally-Occurring PUFA And Man-Made?

Discussion in 'Polyunsaturated Fats, Seed Oils' started by Luann, Apr 4, 2016.

  1. Luann

    Luann Member

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    Does Peat draw a difference between eating a polyunsaturated fat from a natural source, like a peanut, rather than pressed from a seed, bleached, etc.?

    For example, is it better to eat flax seeds in something than it is to have "mono and diglycerides"?
     
  2. tara

    tara Member

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    He's said that it doesn't matter much if the PUFA are degraded when you eat them, because even fresh PUFAs will degrade pretty quickly when exposed to warmth, oxygen and catalysts inside the human body.
     
  3. sladerunner69

    sladerunner69 Member

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    Most naturally occuring PUFA's are accompanied by a relative amount of Vitamin E, to prevent oxidation. It's why nuts and seeds are "good sources" of vitamin E, even though it is probably not enough to compensate for the damage.
     
  4. chispas

    chispas Member

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    This isn't true though. There's a study about it on this forum. The vitamin E is trapped by the anti nutrients in these nuts, and even the oils from the nuts interfere with the tocopherol content.

    Vitamin E in canola, other oils hurts lungs
     
  5. sladerunner69

    sladerunner69 Member

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    That's itneresting. So even the vitamin e in unsaturated foods is not bioavailable.
     
  6. chispas

    chispas Member

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    It appears so. I think olive oil is one of the best options, but then you are consuming monounsaturated fats. It's hard. There's supposed to be a lot in liver, but I'm not sure about the content of E in the liver of mass processed meats these days.
     
  7. OP
    Luann

    Luann Member

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    I eat almost no vitamin E.
     
  8. Richiebogie

    Richiebogie Member

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    You can get some vitamin e from low PUFA sources like mango, raspberries and prawns/shrimp.

    Spinach has a bit but the oxalates can mess with your calcium.
     
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