Did you know guys that you get plenty of GLA every day without knowing it? [/quote:26717f2d6c]
I believe you mean linoleic acid which is an Omega 6 fatty acid and the building blocks for both good and bad eicosanoids??
[quote:26717f2d6c] Forget the 2mg/day GLA you religiously get with your oatmeal! I bet you get 50mg or more everyday through food, so the 2mg/day and the spillover effect has to be revised! [/quote:26717f2d6c]
Please read the chapter in "Enter the Zone" entitled Eicosanoids--The Long Course. It is very enlightening!! There is an excellent chart that shows the metabolism of Omega 6 essential fatty acids into good and bad eicosanoids. Linoleic acid is found at the top of the chart and is present in most foods we eat, including the ones you have listed below. GLA is rarely found in food. GLA is found in borage oil, evening primrose oil, black currant oil and trace amounts are found in oatmeal.
[quote:26717f2d6c] Here's a list of food containing GLA (GLA in mg for 100g of food):
Lean beef : 13
avocado : 15
pine nuts: 52
turkey saussage: 13
Chicken, pork : 50
All kind of lean meat and probably fishes contain more than 10mg/100g! [/quote:26717f2d6c]
The foods you have listed contain linoleic acid (18:2).
[quote:26717f2d6c] I'm sorry, there's something wrong with Dr. Sears' theory and his oatmeal. What's 2mg compared to 50mg/day? [/quote:26717f2d6c]
Since when did you become a biophysicist???
[quote:26717f2d6c] I'm sure even olive oil contains more than 10mg/100g [/quote:26717f2d6c]
I think you better do more homework!!
Here are some links just in case you do not own the book entitled "Enter the Zone".
"Omega-6 fatty acids are beneficial as well. The most healthful of the omega-6s are those that contain linoleic acid. These convert in the body to gamma linoleic acid (GLA) and ultimately to prostaglandins, hormonelike molecules that help regulate inflammation and blood pressure as well as heart, gastrointestinal, and kidney functions.
Good dietary sources of omega-6 fatty acids include cereals, eggs, poultry, most vegetable oils, whole-grain breads, baked goods, and margarine".
There are two different ‘families’ of polyunsaturates (PUFA), the n-6 (linoleic acid) series and the n-3 (alpha linolenic acid). Both have different functions in the body.
n-6 (linoleic acid): dietary sources include: vegetable oils such as sunflower, safflower, corn and soya oils, fat spreads made from these, meats, nuts and seeds. Small amounts of n-6 PUFA are needed in the diet to provide essential fatty acids. At high intakes these fats may be linked to an increased risk of heart disease. The practical message is: eat small amounts of foods containing polyunsaturated fats.
n-3 (alpha linolenic acid): dietary sources include: oil rich fish e.g. sardines, mackerel, salmon. These foods contain very long chain fatty acids which perform important biochemical functions in the body, including reducing the stickiness of blood. This is important in the end stages of heart disease, as fish oils can help prevent blood clots developing, and therefore have a protective role. The practical message is: aim to eat 1-2 servings of oily fish every week."
The updated version is to take PGFO