- May 11, 2020
I'm having a difficult time figuring out how the sn-2 positioning of fatty acids works. What's the mechanism? What's the practical application? For instance, I've been using beef Tallow for its stearic acid and palmitic acid content, but I've read that over 50% of the fatty acids in the sn-2 position are oleic in tallow, and lard contains palmitic acid as the primary sn-2 fatty acid. And good luck finding out which position the acids are in for a stearic acid supplement. My questions are: what the hell does this mean? Does it matter?