Q. about arachidonic acids
 

I think I'm sensitive to AA and am trying to cut it out as much as possible. Do grass-fed cows (beef) contain this substance, or is it only grain-fed cows (beef)? Also, what about chicken? I know the part about avoiding egg yolks.

Thanks!

RoseTattoo: Hello :) . According to PP, "AA is found in all meats, especially red meats and organ meats, and in egg yolks." Also, "The quantities are highter in red meat because red meat has more fat, which, at least in today's domestic feedlot animals, contains high levels of AA...The good news is that range-fed catttle and wild game have much less fat to begin with, and what fat they have contains little AA." They also include a way of marinating steaks and roasts - Trim all visible fat, place in a large resealable plastic bag along with a mixture of 1 cup of red wine and 1 cup of olive oril or light seasame oil (any oil as long as it doesn't contain ALA). Allow meat to marinate in refrigerator for a full 24 hrs, flipping the bag and contents over a couple times. Take meat out, drain for an hour or so, discard marinated, rub beef w/ spices to taste then grill. There's an explanation of why this works, but I'm running late for work so must go. HTH and sorry I'm in such a hurry this morning! :wave:

Thanks, Shadow. You're always so helpful! :)

You're welcome. After all, you've helped me too :) ! BTW, if you want the reasoning on how the marinade works, I'll be more than happy to let you know tomorrow when I have time (and the book) to post again. Have a great low-carb day :cool:

Thanks again, Shadow. Actually I have the book, and have just looked at that section. The reasoning seems fine to me. And with a little research, I answered my own question about chicken--free range chickens are best. :)

Now if I could just get my own personal biochemist, so I could finally figure out what to do about soy.... :p (One source says soy protein powder is ok, since the phytoestrogens have been removed; another source says avoid it completely; a third source says...well, you catch the drift!)

And you have a wonderful low-carb day, too! :)

Well, you wouldn't want to have ALL the answers, would you (lol)? Whatever would you do with your mind if you weren't researching and finding out answers? This way you're guaranteed to learn something new every day!!! (The smilies don't appear to be working and I can't get this to preview - hopefully I don't have them imbedded everywhere!)

RoseTattoo,

A word of caution about free-range chicken. Out here in No. Cal., the ranch that produces so-called free-range chicken (under the Rocky Range label) feeds their chicken corn and soy pellets. Not exactly what the birds were designed to eat (grass, weeds, bugs, and a little bit of grain). They also don't get any exercise; they just hang around the food bin in a big barn.

Until a Marin county poultry rancher brings his pasture-raised chickens to market in SF in the fall, I'm not paying extra for chickens with a lot of soy and extra omega-6 fats in them.

Arrghhh! So where can you buy good free-range chicken?

(This has been a bad day for finding things out about food. Egg yolks and red meat=AA. Tuna=mercury. Walnuts=too much polyunsaturated fats. Almonds=too much omega 6. Soy=phytogestrogens. Peanut butter= too delicious, will need to be physically restrained from eating whole jar in one sitting. Is my choice now between eating my dog and going back to my Twinkie diet? :lol: )

But seriously, thanks for the info, Acohn. And Shadow, given today's confusing discoveries, I WOULD like my own personal biochemist. :lol:

RoseTattoo - perhaps that's why a variety is encouraged rather than eating the same things every day (as I tend to do) ;) ! I'm not sure there is - especially these days - a "perfect" food. I think if you had your own biochemist, you'd be unable to ever eat again! And, I'm pretty sure your dog eats food with grains in it, so I think it's out of the question too :lol: . I totally relate on the peanut butter - it was my downfall this weekend :nono: - yet again... Thankfully I didn't have a full jar - otherwise it would have been disastrous! As for the almonds, just make sure you get enough omega 3's and the omega 6's will be fine. For the walnuts - pretty much every food including veggies, fruits, nuts, etc have some degree of poly's in them. The polys that are killer are the ones that are partially hydrogenated. I don't think the natural polys that come in food are to be too concerned over. I read somewhere (but don't remember where or even if it's accurate) that canned tuna is less contaminated w/ mercury than fresh tuna. Hopefully you will soon be able to actually enjoy the foods you're eating instead of analyzing them at each meal (which I've been known to do too) :p !

Thanks once again, Shadow. I need to stop worrying and learn to love the bomb...oh, wait, that was Dr. Strangelove. :lol: But you're right, I need to relax about all of this. There's no way to Do It All Right. :)

Hope you thoroughly enjoyed your peanut butter. My 7 year old is allergic to it (and tree nuts, as well), so I have to eat mine out in the garage. That does tend to limit--or at least delay--my consumption somewhat, as it's a detached garage. :lol:

Right now I am savoring a piece of low carb bread with lots of butter. Tomorrow I'll probably find out that it's a lethal combination--but right now, it tastes great. :)

RoseTattoo - you crack me up :lol: ! Now there's an idea for the peanut butter - but I don't have a garage. Think that's a good enough reason to build one? :p

shadow and rosetattoo
 

hello,

you two are a wealth of info! so, what do you know about sardines. i read not to eat canned fishes?? but really like sardines and it's a good way for me to get calcium because i dont eat dairy. i wonder if the skin is bad? anyway, hate to do this to you but peanut butter has those awful aflotoxins but if you're ok with it. also, i always feel different eating eggs or read meat. i'm sort of ok with buffalo. but when you say you are sensitive to it...what do you mean? i ate beef liver today because i am iron difficient. felt funny but haven't had it for about 25 yrs so maybe that's why. just not a meat eater. well, sorry to barge in on your little conversation!! congrats on your successes! KAY

Kay, don't apologize for entering into this conversation--it's for everyone! I'm just a blabbermouth, as Shadow knows :lol: , so I'll keep on posting until someone stops me. :) Anyway, I think sardines are perfectly fine--in moderation. Jane Brody had a terrific article in Tuesday's New York Times about the mercury content in fish, and I'll look it up later on today and post the results. I think unless you're pregnant, it's ok to eat even the mercury containing fish once or twice a week--but I'll check and make sure.

As for the peanut butter, which is my very favorite food in the world, I'm aware of the aflatoxins--but I do try to limit my consumption of it, as much as it pains me to do so. :)

You asked about my reaction to AA: I have some eczema and other problems related to dry skin, which the Eades discuss as an effect of AA sensitivity, and since I don't particularly care for red meat anyway, it's no sacrifice to limit my consumption of it.

Please continue to post and join in here. :)

Kay - Hello :) ! Glad you joined us! Please continue keeping us company - RoseTattoo and I do love to chat!

Well, I don't know anything about aflatoxins, but... like RoseTattoo, I limit my consumption. Once a week - that's it. I may eat too much at that one sitting, but it's still far better for me (I eat all natural - only ingredient is peanuts) than the old standard kind I ate w/ added sugars and trans fats. As there is no perfect food, I'll let PNB be my vice for now ;) .

As to sardines, the Eadeses highly recommend them - the only caveat being that they be canned in their own oils, olive oil or spring water. As to the mercury - in PPLP, they say "the toxins tends to concentrate in the larger fish...Sardines are a much better choice because they are small and low on the food chain, so they haven't had time to accumulate many toxins...The best sardines to get are also the most difficult to find - the ones packed in sardine oil" (pg 75).

RoseTattoo - I look forward to the article! I assume if you think it's a good article, the woman has verification for the facts she presents :) .

Have a great PP day!!!

Thanks for the info. Wonder where you get sardines in own oil. never seen them. i'm in ny, so will look in the times forthe article. i'm a salmon freak...at least 4-5 X a week but use "wild" instead a farmed. (too much, i'm sure!) and rose tattoo...it makes my skin lovely!! i am 36 and my wrinkles went away with salmon and flax oil and hemp oil...who knew?? well, i will continue to eavesdrop!!
have a good one! kay

Good morning, Shadow. I just found the Jane Brody piece. Of all the mainstream medical journalists out there, I consider her one of the most reliable. She did go through a low-fat phase there, but has changed her thinking in the last five years or so and now recommends a moderate-fat diet. And for as long as she's been writing, she has warned against excess sugar and refined carb consumption. So I would tend to trust her on this matter.

I can't link to the article because I don't think nonsubscribers can access a two-day-old piece, but I will cut and paste.

"TIp the Scale in Favor of Fish"--Jane Brody, NY Times, July 28, 2003

The word fish has entered the American vocabulary in several not so savory ways. "That's a fish tale," for example, and "That smells fishy," suggest a highly exaggerated story or blatant lie or misdeed.

But in the last two decades, fish and shellfish have enjoyed a more positive press, lauded for conveying a number of important health benefits to those who regularly dine on them.

Indeed, the new image of fish has sparked all manner of creativity, with fish and shellfish starring on platters, napkin rings, glassware, jewelry, towels, clothing and even carpets.

Sadly, this popularity of fish as an artistic form has not translated into any drastic transformation in American dining habits. Seafood hardly holds its own next to red meat and poultry as a source of animal protein, and the industry says consumption peaked in 1987 at 16.2 pounds, falling just below 14.8 pounds in 2001.

I say sadly, because evidence suggests that eating just two fish meals a week — two three-ounce servings — can make a significant difference in the risk of developing ills like heart attacks and strokes.

Part of the benefit may come simply from eating fish in place of red meat, a supposed culprit in cardiovascular disease. But another more important part, the evidence suggests, involves the fats found in fish, namely omega-3 fatty acids, which may have a physiological role in preventing cardiovascular disease.

But as with most worthwhile things in life, with fish and shellfish, there's no free lunch. Risks as well as benefits attend eating seafood, although a wise and well-informed consumer can certainly tip the balance well in favor of the benefits.

Fish Oils and Health

For fish to maintain fluidity in cold water, their fats have to remain liquid, and liquid fats (really oils) are polyunsaturated. But fish oils, rich in omega-3 fatty acids, are chemically different from the polyunsaturated oils in plants like corn and soybeans, and it is that difference that has given fish star billing.

The two omega-3's in fish are eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA. They are considered essential fatty acids, although they can be formed in the body from another omega-3, alpha-linolenic acid, or ALA. It is found in plants like flaxseed, spinach, mustard greens, soybeans, canola oil, wheat germ and walnuts, as well as in marine animals that eat plants containing ALA.

The conversion rate is poor, however, and you will have to consume a large amounts of ALA to obtain a meaningful amount of EPA and DHA. Eating fish is far more efficient.

DHA is a natural ingredient in breast milk, and it is critical to the normal development of the brain and retina. It has recently been approved as an additive to infant formula. In addition, the omega-3 acids perform many biochemical functions that can benefit the heart and blood vessels.

They can inhibit the synthesis of substances that promote inflammation, reduce the tendency of the blood to form clots, stabilize the electrical activity of the heart, lower triglyceride levels, reduce blood pressure moderately and improve the functioning of artery linings.

Most, but not all, studies have found that people who eat fish regularly experience significant reductions in the risk of heart attacks, strokes and deaths from all causes. The benefit has been most clear-cut among people who already have cardiovascular disease, but it has also been found among those who are initially healthy.

In one study, of 334 people who had suffered first heart attacks and 493 healthy people matched for age, sex and location, eating just 5.5 grams of omega-3 fatty acids a month was associated with a 50 percent reduction in the risk of cardiac arrest.

That amount of omega-3's can come from just four three-ounce servings of Atlantic salmon a month. The omega-3's have proved especially beneficial for people with Type 2 diabetes, who have a greatly increased risk of developing heart disease.

Other suggested benefits include an anti-inflammatory effect that can help people with autoimmune diseases like rheumatoid arthritis, psoriasis and ulcerative colitis.

The various findings prompted the American Heart Association to recommend in October 2000 that everyone strive to consume at least two fish servings a week, especially fatty fish like salmon, sardines, mackerel, herring, lake trout, tuna and anchovies.

Also Consider the Risks

Some fish are contaminated with mercury and other toxic substances introduced as industrial pollutants into their waters. An international research team reporting in The New England Journal of Medicine in November noted that the mercury content of some fish might diminish their cardioprotective effects. Again, not every study has shown this.

Still, mercury is a well-known neurologic and kidney toxin that is best not ingested. The fish most likely to be contaminated are large deep-sea species like swordfish, king mackerel, shark and tilefish and are best avoided, especially by pregnant women.

Local health departments periodically issue advisories about contaminated species. Mercury at levels experienced by Americans may also cause problems with fine motor control and memory in adults, a new study by Dr. Edna M. Yokoo and colleagues at Johns Hopkins says.

Fish, especially shellfish, can become contaminated by harmful micro-organisms that occur naturally and those that result from sewage pollution. A natural toxin produced by marine organisms called dinoflagellates can cause ciguatera poisoning, a potential hazard from large fin fish, especially barracuda that frequent tropical reefs.

But it is raw fish, especially raw shellfish, that is the most common source of food poisoning. Only ocean-dwelling fish should be used in sushi, sashimi and ceviche, and only from reliable sources that know how to spot contamination by parasites.

The filter-feeders — clams, oysters and other mollusks like mussels and scallops — can accumulate waterborne bacteria, viruses or toxins that can cause severe gastrointestinal problems when the shellfish is eaten uncooked.

Crustaceans like shrimp and lobster should never be eaten raw, and all mollusks that are eaten should have been harvested from certified beds. The safest bet, however, is to cook them. For example, oysters and clams should be boiled for at least three minutes or steamed for four to six minutes to destroy harmful micro-organisms.

Also important is to handle fish and shellfish safely in the home, just as you should all poultry and red meat. Raw seafood should be kept cold, at refrigerator temperatures, even while defrosting, and care must be taken to keep the juices of raw seafood from contaminating other foods, especially those eaten raw.

Furthermore, all utensils and surfaces used to prepare raw seafood should be thoroughly washed with hot soapy water before being used for any other purpose. The tray or platter that held the raw seafood also should be washed before it's used for the cooked seafood.

Finally, there is the problem of allergies. About 1 percent of adults have clinically proven food allergies, and shellfish are among the most common culprits. Those with known allergies to fish or shellfish must take particular care to avoid all sources and would be wise to carry a loaded syringe of Adrenalin like an EpiPen at all times to counter life-threatening reactions to inadvertent exposure. Even kissing someone who just ate shrimp, for example, can cause a reaction in someone allergic to it.

RoseTattoo: Thank you so much! Great, informative article :thup: !

Kay - Don't just eavesdrop :) ! Please join us regularly. I'm sure you have just as much to add as RoseTattoo and I do :cool: !

Ok, guys, now my curiosity is up - what are aflatoxins? It may be a "duh" moment and the minute you tell me I'll think "I knew that" :rolleyes: but for the life of me, I can't think of what they are. And it's entirely possible I've never heard of them. Heaven knows there's far more information out there than this tiny brain can absorb and keep at it's "fingertips" :lol: !

Shadow, aflatoxins are a kind of fungus that can affect peanuts. It can be dangerous in large quantities. However, health food peanut butter, made from organically grown peanuts that are then stored properly, tends to have much less of this stuff than commercial pb. The key, apparently, is to avoid peanut butter made from old or rancid peanuts. So if you like to grind your own, I guess it would be possible to tell if the peanuts are fresh. :)

Thanks RoseTattoo - It was a "duh" thing. Guess I tend to think of it as just "mold" - not it's fancy name :D ! I don't make my own - sometimes I can't keep up as it is prepping everything fresh, making my own mayo and salad dressings, etc...One day I may get a food processor and do that, but for now - buying it helps me keep it to one day a week ;) . If I made my own and knew for certain all was well with it I might not limit myself as much :eek: .

Not a "duh" thing at all, Shadow. I just know some of this info because I used to work in behavioral medicine. (It was actually a very interesting job--we were trying to prevent heart attacks among Air Force pilots.The Defense Department funded the project because every time a flier had a heart attack at the controls and crashed the plane, whoops, several million dollars down the drain. Needless to say, the cost was the operative factor in sparking their interest. :rolleyes: )

But I digress. What I was thinking of when I mentioned the "grind your own" peanut butter was that some health food stores have the raw peanuts and grinders available--like Whole Foods. Don't know what's up your way. Here, even some small independent stores offer the "grind your own" stuff, and it ends up being quite inexpensive, too. Also, and this is a true advantage for people like us :lol: , you can grind and buy just as much or little peanut butter as you can safely have in your house (or garage, as the case may be). :)

Nah, RoseTattoo - the grind your own stuff is far too advanced for here :) ! While we amazingly have 2 health food stores (mom & pop type) in this small town, both cater to the low-fat market. Their other big interest is soy :rolleyes: . The nearest city of any size is 2 1/2 hours away and I rarely make the journey (think I was there 3 or 4 years ago). Anyway...thank heavens I can at least get my flax seeds locally. The one HF store does carry some Atkins bars and syups, but as a rule, I don't normally use those. As to grinding my own peanuts at home, I'd probably end up w/ a huge tub - you should see what I can do when I decide to make a small batch of anything :lol: ! Too many years of restaurant and food service cooking under my belt :p !

Your job does sound like it was interesting :) ! But I was not the least bit surprised when you said cost was the operative factor :rolleyes: !