Re: Omega 3 fatty acids in raw milk

[Guest guest]

I would say how you cook pastured meats has the greatest impact. A steak cooked

medium-rare will have less omega-3 damaged than a pot roast cooked to shreds for

hours.

Here is an article that talks a bit about it:

http://www.whfoods.com/genpage.php?tname=nutrient & dbid=84

(See section titled " How do cooking, storage, or processing affect omega 3 fatty

acids? "

As for milk and eggs, the amount of omega-3 is highly dependent on what the

animal is fed. So for example dairy cows eating nothing but pasture will have

the most omega-3 (and quite a bit at that). Here are two good articles:

http://www.ftcldf.org/grassfed.htm

http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.\

aspx

Here are some more technical articles about EFAs:

http://www.westonaprice.org/knowyourfats/peskin-and-efas.html

http://www.westonaprice.org/knowyourfats/fatty_acid.html

http://www.westonaprice.org/knowyourfats/tripping.html

http://www.westonaprice.org/knowyourfats/flaxseed.html

As for nuts, I suspect they are processed differently depending on the source so

it's probably best to contact the growers and processors for the brands you can

buy to see what they do.

Also cashews, even " raw " are still cooked since a truly raw cashew off the tree

is toxic. I believe Sally talks about this in NT.

Lastly I would say that you should not be concerned with getting enough EFAs IF

you are eating 50% of your calories from fat and 25% of your calories are

saturated fat and you eat mostly milk/butter, eggs and animal fat from pastured

animals, and take you cod liver oil every day.

Cheers,

>

> I'm having trouble finding out the details of how heat affects omega 3 fatty

acids - does cooking pastured meat destroy the omega-3's in the fat - or does it

depend on the temperature it's cooked?

>

> I've read that milk contains very little Omega-3 fats (but then most milk is

from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain a

good ratio of omega-3?

>

> I'm reading now that supplements of omega-3 don't raise the blood levels

nearly as much as foods containing them. But if you cook them briefly (like

walnuts in bread, or salmon) would that destroy the omega-3's? Are walnuts you

buy in the store heat-treated or are they " raw " - I head this discussion about

other nuts but mostly people seem to buy raw cashews or almonds.

>

> Does anyone know of an informative site that goes into this?

>

[Guest guest]

Thank you ! I am worried about it because I know according to WAP I eat too

much of my food cooked. A friend's son was just diagnosed with cancer and it's

bringing up all the people I've known who have died from it or had it, at the

same time as someone on another list pointed out that omega-3's are actually a

pretty successful treatment for cancer - makes me wonder whether part of the

cancer epidemic is just Omega-3 deficiency or imbalance.

Another family member (a kid) was just diagnosed with migraines - the really

debilitating kind that happen about every day and keep her from doing anything

but laying in a dark room. I'm reading up on that and finding out Omega-3

imbalance is implicated sometimes.

It's really freaky how unhealthy we Americans are - 1 in 10 people suffer

migraines; 1 in 31 an autoimmune disorder, and estimates are 1/3 of women and

over half of all men would get cancer if they lived to 85. It's pretty clear to

me that it's largely due to diet and exposure to pollution. Our food is

unnatural and we're getting terribly sick but it's happened so gradually it's

become our " normal " .

> >

> > I'm having trouble finding out the details of how heat affects omega 3 fatty

acids - does cooking pastured meat destroy the omega-3's in the fat - or does it

depend on the temperature it's cooked?

> >

> > I've read that milk contains very little Omega-3 fats (but then most milk is

from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain a

good ratio of omega-3?

> >

> > I'm reading now that supplements of omega-3 don't raise the blood levels

nearly as much as foods containing them. But if you cook them briefly (like

walnuts in bread, or salmon) would that destroy the omega-3's? Are walnuts you

buy in the store heat-treated or are they " raw " - I head this discussion about

other nuts but mostly people seem to buy raw cashews or almonds.

> >

> > Does anyone know of an informative site that goes into this?

> >

>

[Guest guest]

Cancer is a complex topic and omega-3 is likely one piece in the giant puzzle.

Cancer cells have 10x more insulin receptors than regular cells so the best diet

for cancer would be a low carb diet that keeps blood sugar low. Taubes explains

this in great detail in " Good Calories, Bad Calories " .

Determining the causes of cancer is complicated by two basic facts. One is that

cancer is not a single disease. Cancer is a term we use to describe a

constellation of diseases that have much in common. There are unique causes both

environmental/lifestyle and genetic for each type of cancer.

The other is that there have been so many changes in the last 100 years that

it's difficult to use correlation to determine much of anything useful. In this

time there have been numerous above ground nuclear bomb tests dumping enormous

amounts of radiation into the environment. Burning coal and producing metals

like steel and aluminum dump enormous amounts of fluoride and other pollutants

into the atmosphere. The chemical industry has invented 80,000 novel molecules

and virtually everyone can be found anywhere you look on earth. Most have never

been tested for toxicity. Our diet has changed dramatically and so forth.

A study was done using something like 80,000 sets of identical twins. Some

raised together, some raised apart. The study concluded that cancer is caused by

three essentially equally weighted factors:

-genetics

-environment

-lifestyle

There is nothing we can do about genetics. You can move to a somewhat cleaner

environment--say if you live down wind from a chemical factory. But lifestyle is

the biggest thing we can control. Our bodies can be very good at eliminating

toxins and fighting cancer, but they have to be nourished properly to do so.

Cheers,

> > >

> > > I'm having trouble finding out the details of how heat affects omega 3

fatty acids - does cooking pastured meat destroy the omega-3's in the fat - or

does it depend on the temperature it's cooked?

> > >

> > > I've read that milk contains very little Omega-3 fats (but then most milk

is from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain

a good ratio of omega-3?

> > >

> > > I'm reading now that supplements of omega-3 don't raise the blood levels

nearly as much as foods containing them. But if you cook them briefly (like

walnuts in bread, or salmon) would that destroy the omega-3's? Are walnuts you

buy in the store heat-treated or are they " raw " - I head this discussion about

other nuts but mostly people seem to buy raw cashews or almonds.

> > >

> > > Does anyone know of an informative site that goes into this?

> > >

> >

>

[Guest guest]

One other thing.

As for cooked food, the people that Dr. Price studied ate plenty of cooked food

so I wouldn't worry too much about this. Just be sure to eat some raw food.

There is a great debate on right now about whether cooked or raw food is better

for you.

My personal opinion is that you have to answer this question on a case by case

basis. So for example, a raw potato is hard to digest because it has complex

starches. But when you cook it, it becomes easier to digest.

One food I haven't figured out is meat. There seems to be conflicting

information either way. I do find it interesting that very primitive people

cooked most of their meat. They did eat some raw. It doesn't appear to have

anything to do with parasites as they would eat high-meat which would be in very

stages of rot. I personally find that the more raw a meat is, the easier it is

to chew and digest, but that might just be me.

> > >

> > > I'm having trouble finding out the details of how heat affects omega 3

fatty acids - does cooking pastured meat destroy the omega-3's in the fat - or

does it depend on the temperature it's cooked?

> > >

> > > I've read that milk contains very little Omega-3 fats (but then most milk

is from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain

a good ratio of omega-3?

> > >

> > > I'm reading now that supplements of omega-3 don't raise the blood levels

nearly as much as foods containing them. But if you cook them briefly (like

walnuts in bread, or salmon) would that destroy the omega-3's? Are walnuts you

buy in the store heat-treated or are they " raw " - I head this discussion about

other nuts but mostly people seem to buy raw cashews or almonds.

> > >

> > > Does anyone know of an informative site that goes into this?

> > >

> >

>

[Guest guest]

Try an experiment. Eat all of your food raw for a few days, maybe a couple of

weeks, and then reverse it and eat all of your food well-cooked, for the same

length of time. What you'll find is that the raw food allows you to have much

better aerobic stamina. It depends largely on how heavily cooked it is. The

more heavily cooked, the less aerobic stamina. There are other problems with

heavily cooked food, but that's one that everyone experiences, as far as I know.

'

mike

>

I am worried about it because I know according to WAP I eat too much of my

food cooked.