Comments on: Foie gras, c’est moi? http://www.proteinpower.com/drmike/saturated-fat/foie-gras-cest-moi/ A critical look at nutritional science and anything else that strikes my fancy. Sat, 20 Mar 2010 18:01:54 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Bruce Kleisner http://www.proteinpower.com/drmike/saturated-fat/foie-gras-cest-moi/#comment-87788 Bruce Kleisner Thu, 03 Jan 2008 08:05:07 +0000 http://www.proteinpower.com/drmike_blog/?p=52#comment-87788 Fatty liver (Foie gras) is a very good food, IMO. It has <2% PUFAs and a 32:1 ratio of MUFAs to PUFAs, almost as high as macadamias oil (40:1+). I try to focus on foods that are low in PUFAs (1-4%), like coconut oil, beef, butter, cheese, veal, macadamia oil, cocoa butter, 85-88% dark chocolate, shellfish, and dry fish like tilapia or cod. The more MUFAs vs. PUFAs, the more we produce Mead Acid (omega-9), which protects against inflammation and toxins. Ray Peat has written about the benefits of Mead Acid in several articles and the toxicity of the high PUFA vegetable oils like corn, soy, safflower, flax, and canola. These fats should be called anti-vitamins, because they deplete Vitamin E, as well as A, and others. Red meat and dairy and tropical oils are very low in PUFAs, but fatty liver is extremely low. http://raypeat.com/articles/articles/vitamin-e.shtml http://raypeat.com/articles/articles/fats-degeneration.shtml http://raypeat.com/articles/nutrition/oils-in-context.shtml <em>Thanks for the links and the fatty acid info. Cheers-- MRE</em> Fatty liver (Foie gras) is a very good food, IMO. It has <2% PUFAs and a 32:1 ratio of MUFAs to PUFAs, almost as high as macadamias oil (40:1+). I try to focus on foods that are low in PUFAs (1-4%), like coconut oil, beef, butter, cheese, veal, macadamia oil, cocoa butter, 85-88% dark chocolate, shellfish, and dry fish like tilapia or cod. The more MUFAs vs. PUFAs, the more we produce Mead Acid (omega-9), which protects against inflammation and toxins.

Ray Peat has written about the benefits of Mead Acid in several articles and the toxicity of the high PUFA vegetable oils like corn, soy, safflower, flax, and canola. These fats should be called anti-vitamins, because they deplete Vitamin E, as well as A, and others. Red meat and dairy and tropical oils are very low in PUFAs, but fatty liver is extremely low.

http://raypeat.com/articles/articles/vitamin-e.shtml
http://raypeat.com/articles/articles/fats-degeneration.shtml
http://raypeat.com/articles/nutrition/oils-in-context.shtml

Thanks for the links and the fatty acid info.

Cheers–

MRE

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