Posted by tealady on November 25, 2006, at 19:23:36
In reply to Re: recipe, posted by nolvas on November 25, 2006, at 11:21:46
> Well I take exception to that remark since I'm a vegetarian and well I won't get in to all that this isn't the place, but it's a free world.
>
> Any alternatives to the animal fat in your recipe for us veggies?
>
lamb .. have a look at the chart of fat & fatty acids
http://nutritiondata.com/facts-C00001-01c21F9.htmlthe x:0 are all saturated fats (no double bonds,the smaller the first nunber the shorter the chain length),
the x:1 is monounsaturated(one double bond),
the x:3 means there is 3 double bonds, then the n-3 are omega 3's and the n-6 are omega 6's.. this is how far from the end of the chain is the first double bond occurs.
The shorter distance from the end and the greater no of double bonds (if the cis type) makes the fat chain more "wingley" in membranes.
DHA is a 22:6 n-3 omega3 fat..and none in lamb
so 6 double bonds and first one is 3 from the end.c, t are cis and trans ..and most are cis in nature unless they've been hydrogenated aka margarine (and some cooked oils) where you get those trans (probably bad)fats sometimes.. processed foods etc.
yeah and after all of that I find this link
http://nutritiondata.com/fatty-acids.htmlOur bodies use some tyes of fats better than others but they need a mix.
and the thing with omega 3's is we are eating far less of them than we have traditionally(and the old way of eating that's is what our bodies would be designed to run best on)
Our bodies also build some of their own fatty acid chains.. as is being discussed
poster:tealady
thread:706985
URL: http://www.dr-bob.org/babble/alter/20061118/msgs/707230.html