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Understanding Essential Fats
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Author Topic: Understanding Essential Fats  (Read 850 times)
Rosal
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« on: Tuesday 21 August, 2007 »
This an excellent video that explains the details of essential fats. 

Did you ever wonder why an Omega-3 essential fatty acid has the number 3 in its name?  Does the talk of Carbon double bonds and other molecule descriptions interest you?  Then this may be the video for you...

Rick Dina describes the molecular makeup of fats in an easy to understand way.  This helped me determine which fatty foods I needed to eat less or more of and helped me to understand why all fats (raw or otherwise) are not created equal.

 Essential facts about essential fats
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6pak
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the original muscle beach,ca, see any nuts?


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« Reply #1 on: Friday 24 August, 2007 »
lettuce works yahh
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i swear, the whole fresh ripe raw organic fruits and shoots and nothing but the proofs
durianrider
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june 2008, where is your head at?


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« Reply #2 on: Friday 24 August, 2007 »
so does a bit of ground ripend spiky eh?
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100% RAW! count on it!
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Rosal
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« Reply #3 on: Saturday 25 August, 2007 »
Dark leafy greens are indeed covered in this video. 

It's one under one the essential fats family...
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Michaela
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« Reply #4 on: Saturday 25 August, 2007 »
I watched this last night - it's well worth sitting through.  So much good information and it cleared a few things up for me.

Thanks for posting it, Rosal!   Kiss
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Rosal
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« Reply #5 on: Saturday 25 August, 2007 »
Hi Michaela, glad you liked it.  I found his detailed info great.

In addition to learning more about EFAs (Essential Fatty Acids), I also found it interesting to find out which foods had fats which were NOT essential (as described from the fat classification perspective)....

avocados, almonds and olives (Rick Dina mentions how the body can make this class of fats if needed). 

Durianrider, yeah the durians are awesome -- not sure which family of fats they fall under (Omega3/Omega6 for the EFAs or if they fall under non-essential fats or are they like short-chain fats like coconuts...hmmm...sounds like some homework-time to look this up...). 

In any case, although I love them, I haven't been eating them recently regularly (if at all) since the quality of them in the U.S. is questionable.
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