From what I've read, fish and avocadoes are no-no's in Ray Peat's articles. Because of the high amount of PUFA's. But I also read on his articles that the makeup of fats in plants (and not sure, animals) depends a lot on where the plant is grown, and that the climate plays a large part on the makeup of the fats that form on its fruits.
When I look at sites such as www.nutritiondata.self.com, I could understand that the values given refer to foods that are typically found in the US, and that these sites would confirm what Ray Peat is saying. For example, avocado's PUFA content would be 12% for California avocado, and 17% for Florida avocado. And these would be high and understandably so.
When Ray Peat mentions fish and avocado as being unhealthful, I would suppose he refers to fish caught in cold waters, (but not necessarily tropical) and to avocado that are grown in areas that are relatively colder than the tropics. What if the fish are caught and avocado are grown in the lowlands in equatorial countries (such as Ecuador) would they have much lesser PUFA content such that they would not be bracketed under the "unhealthful" category?
Ray Peat also considers chicken and pork unhealthful, because of high PUFA content as well. I would also read it in the US context, and consider that he refers to chicken and pork generally grown in the US, fed the standard factory farm input of soy and corn and what not (GMO or not does not matter for our purposes). Feeding practices vary from country to country. I remember watching a documentary about the Jamon Iberico (Iberian Ham), from Spain, raised for 4 years in a forest, foraging on acorns, which supposedly gives them a high omega-9 content in their fat. I also think of the Philippines, where coconut by-products of coconut oil production are fed to chickens and pigs in the provinces (but not the factory farms, which pretty much follow the American factory farm model). Wouldn't the PUFA content be much, much lower in these chickens and pigs, to the extent that they pass the Ray Peat standard? I forgot also to mention that the weather in Spain and in the Philippines are much warmer than in the US mainland, so it favors the formation of higher saturated fats in the lipid profile of these animals.
I really don't know what the PUFA content of these foods are. How is the fat content analyzed? It would be nice to have the fat content of what I mention determined. Does anyone here know what this process involves? Is there a lab for that? Wonder how much it costs to analyze.
When I look at sites such as www.nutritiondata.self.com, I could understand that the values given refer to foods that are typically found in the US, and that these sites would confirm what Ray Peat is saying. For example, avocado's PUFA content would be 12% for California avocado, and 17% for Florida avocado. And these would be high and understandably so.
When Ray Peat mentions fish and avocado as being unhealthful, I would suppose he refers to fish caught in cold waters, (but not necessarily tropical) and to avocado that are grown in areas that are relatively colder than the tropics. What if the fish are caught and avocado are grown in the lowlands in equatorial countries (such as Ecuador) would they have much lesser PUFA content such that they would not be bracketed under the "unhealthful" category?
Ray Peat also considers chicken and pork unhealthful, because of high PUFA content as well. I would also read it in the US context, and consider that he refers to chicken and pork generally grown in the US, fed the standard factory farm input of soy and corn and what not (GMO or not does not matter for our purposes). Feeding practices vary from country to country. I remember watching a documentary about the Jamon Iberico (Iberian Ham), from Spain, raised for 4 years in a forest, foraging on acorns, which supposedly gives them a high omega-9 content in their fat. I also think of the Philippines, where coconut by-products of coconut oil production are fed to chickens and pigs in the provinces (but not the factory farms, which pretty much follow the American factory farm model). Wouldn't the PUFA content be much, much lower in these chickens and pigs, to the extent that they pass the Ray Peat standard? I forgot also to mention that the weather in Spain and in the Philippines are much warmer than in the US mainland, so it favors the formation of higher saturated fats in the lipid profile of these animals.
I really don't know what the PUFA content of these foods are. How is the fat content analyzed? It would be nice to have the fat content of what I mention determined. Does anyone here know what this process involves? Is there a lab for that? Wonder how much it costs to analyze.