Tag: linolleic acid

Changing the Food System From the Bottom Up

Via Mercola

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Story at-a-glance

  • Around the advent of the American Civil War, in the 1870s or so, is when they developed the technology to extract oils from seeds. Before then, the average LA intake was less than 5 grams a day, and likely closer to 2 or 3 grams
  • Eggs and bacon are two sources that, today, have very high LA levels, thanks to being fed an unnatural and PUFA-rich diet
  • The mainstream is so convinced that saturated fat is bad and PUFAs are good that they’re now starting to use technology to turn the saturated fats in ruminant animals into PUFAs
  • Ashley Armstrong’s farm, Angel Acres Egg Co., produces eggs that are low in linoleic acid (LA), as nature intended. On average, her eggs contain 17 to 20 milligrams of LA, which is about one-quarter of the LA found in conventional eggs
  • Armstrong has also started a new private member food system called Nourish Cooperative that offers milk, cheese, low-PUFA pork, low-PUFA chicken and grass fed beef. Angel Acres Egg Co. and Nourish Cooperative both ship farm-fresh food right to your door

The video above features an interview with return guest Ashley Armstrong, a certified personal trainer with a Ph.D., MS and BS in engineering, and cofounder of Angel Acres Egg Co., which specializes in low-PUFA (polyunsaturated fat) eggs. On average, her eggs contain 17 to 20 milligrams of linoleic acid (LA), which is about one-quarter of the LA found in conventional eggs.

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Linoleic Acid — The Most Destructive Ingredient in Your Diet

Via Mercola

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Story at-a-glance

  • Fats are the primary building block of your cell membranes. This is one of the reasons why eating the right types of fat is so important for your health and longevity
  • While most nutritional experts blame the epidemic of chronic disease on the increase in sugar consumption, the role of sugar is relatively minor when compared to the impact of seed oils
  • There are two basic types of fatty acids, based on how many of their carbon bonds are paired with hydrogen: saturated fats and unsaturated fats. Unsaturated fats are further subdivided into monounsaturated fats and polyunsaturated fats (PUFAs), depending on how many pairs of hydrogen atoms they are missing
  • Because your tissues are made up mostly of saturated and monounsaturated fats, your body requires more of them than PUFAs
  • The main dietary PUFAs are omega-3 and omega-6 fats, and while your body does need these, it needs them in relatively small quantities. The most pernicious toxin in the modern diet, and the fat you need to minimize consumption of, is the omega-6 fat linoleic acid (LA). LA makes up 60% to 80% of omega-6 fats and is the primary contributor to chronic disease

Fats — which are water-insoluble biological molecules also known as lipids1 — are the primary building block of your cell membranes. This is one of the reasons why eating the right types of fat is so important for your health and longevity.

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The Worst Ingredient for Your Immune System

Via Mercola

vegetable oil linoleic acid
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Story at-a-glance

  • There’s an even worse offender than sugar for your immune system and overall health: industrially processed seed oils, often referred to as “vegetable oils”
  • At the root of the harmful biochemical reactions triggered by seed oils is linoleic acid, the primary fatty acid found in polyunsaturated fatty acids (PUFAs)
  • The dramatic increase in seed oil intake in recent decades is a key culprit behind the soaring rates of heart disease, cancer, age-related macular degeneration, diabetes, obesity and dementia
  • Unsaturated fat intake is associated with increased mortality from COVID-19, while saturated fat intake lowers your risk of death
  • Linoleic acid is found in most processed foods, including sauces and salad dressings, along with “healthy” foods like chicken, pork and olive oil

What you eat plays a significant role in how well your immune system functions. As a result, you can actively support your body’s ability to ward off acute and chronic conditions with each food you put into your mouth. However, depending on your food choices, you can also hinder it.

What’s the worst ingredient for your immune system? If you guessed sugar, nice try, but there’s an even worse offender that’s just as prevalent but not as widely recognized for its pernicious influence on health: industrially processed seed oils, often referred to as “vegetable oils.”

At the root of the harmful biochemical reactions triggered by seed oils is linoleic acid, which is an 18-carbon omega-6 fat. Linoleic acid is the primary fatty acid found in polyunsaturated fatty acids (PUFAs) and accounts for about 80% of the fatty acid composition of vegetable oils. Omega-6 fats must be balanced with omega-3 fats in order to not be harmful, but this isn’t the case for most Americans.

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