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Dietary Fats & Super Blue Green® Algae's "Good Fat Profile"

Presented & Edited by Victoria BidWell & Written by an Upliner

From GetWell StayWell, America! An Independent Distributor #121593-121602

I would like to discuss the role of dietary fats. No doubt, you have been hearing for years that you should eat "low fat, no-fat, fat-free." And, of course, in general, it is the right direction for Health Seekers to go.

However, the low-fat/no-fat advocates may have done their job too well. The body needs a certain amount of fat; and in particular, it needs certain vitamin-like compounds known as "essential fatty acids" that can only be derived from fat. There are several important fatty acids, but only two are considered to be "essential" to your diet because the rest can be acquired through metabolic conversions. The two essential ones are linoleic acid (also referred to as "omega-6" because of its chemical composition) and alpha-linolenic acid (which is also known as "omega-3"). Omega-6 is widely distributed in plant foods. Rich sources include the following: pumpkin seeds, soybeans, walnuts, sunflower seeds, and sesame seeds. Omega-3 is much more sparsely distributed. Flax seeds are, by far, the richest source. Many people today make a point of using flax seed oil; but unfortunately, it is highly perishable and very expensive. I think it is far better to simply buy flax seeds (which are cheap), grind them, and then add one tablespoon to oatmeal, vegetables, or other dishes. Flax seeds do not have much flavor, but neither do they taste bad. Otherwise, pumpkin seeds, soybeans, and walnuts can also provide omega-3s.

In general, I am not in favor of using liquid oils of any kind. Extracted oils deteriorate in the presence of heat, light, and oxygen. And it may be impossible to prevent rancidity. We can get all of the oil we need, and in better form, from whole, natural foods.

The minute amounts of oils in the cell membranes of green, leafy plants are EFA-rich. If you have ever tried to water a green vegetable, such as collards, and seen the water slide off of the leaf barely even getting it wet, you have seen essential fatty acids in action. Essential fatty acids in green leaves protect the plant from becoming over-saturated with water, and they also help to protect against excessive exposure to ultraviolet light. The green plants with the highest percentage of EFAs are seaweeds and algae, including the blue green algae in Klamath Lake from which our Super Blue Green Algae is derived. If you read the label on a container of Alpha Sun® or Omega Sun®, you will see that they contain "Lipid: 14%." ("Lipid" means the same as "fat.") Seaweeds and fresh water algae must contain a lot of EFAs because they are living in a perpetual, aquatic environment; and they would dissolve away to nothing if not for their fat-rich membranes. However, let me assure you that the fat in Super Blue Green Algae consists of entirely "good fat." There are no cholesterol and no saturated fats in The Algae. This "good fat" is precisely the kind of fat we need, containing both Omega-3 and Omega-6 fatty acids.

Fruits tend to be low in essential fatty acids. Even the oily


avocado contains no Omega-3 and only a small amount of Omega-6. Avocados, like olive oil, are rich in mono-unsaturated fatty acids, which are supposed to be protective to the heart (hence, the long-lived Greeks). But my gut feeling is that olive oil is overrated. Mono-unsaturated fatty acids are not considered to be "essential."

Legumes vary widely in oil content, but the ones richest in EFAs are soybeans and chickpeas. Grains and nuts, with the exception of walnuts, contain practically no Omega-3s and only modest amounts of Omega-6s. Fresh wheat germ is a rich source of both EFAs, but it is practically impossible to get it fresh.

Among animal foods, the EFA content of egg yolks depends entirely upon the diet of the chicken. Free range chickens, foraging for their own food, produce eggs with a high EFA content. Commercial eggs, produced from commercial chicken feed, tend to be EFA-poor. Dairy fat tends to be poor in EFAs no matter how the cow is fed. Dairy fat is also high in trans-fats, which are certainly not good for people. There is nothing good to be said about dairy fat.

Among flesh foods, the one with the best EFA rating would have to be cold water fish, such as salmon and mackerel. In addition to containing alpha-linolenic acid, cold water fish also contain two other Omega-3s known as "EPAs" and "DHAs" which are associated with clean arteries and freedom from arterial plaque build-up. Here is an interesting quote from Udo Erasmus, author of Fats that Heal, Fats that Kill: "EPA and DHA come from cold water fish and other northern marine animals. Fish can make EPA and DHA from the Omega-3 alpha-linolenic acid, but they get much of their EPA and DHA from algae which manufactures EPA and DHA from carbohydrates." I do not know what the EPA and DHA content of our Super Blue Green Algae, but I suspect that it is high.

There is a type of Omega-6 known as "gamma-linoleic acid" (GLA) which the body makes from regular linoleic acid. There is a theory that those suffering with painful and inflamed joints and cartilage deterioration, and perhaps other unhealthy symptoms, don't make enough GLA and that they can benefit from taking evening primrose oil, borage oil, or black current seed oil because these contain GLA. Perhaps these oils do have some value as safe, anti-inflammatory agents; but the vast majority of people do not need to bother with these expensive, non-essential oils.

In conclusion, if you eat a diet of whole, natural foods that emphasizes green, leafy vegetables, and that includes raw seeds, such as flax, sunflower, and pumpkin, and if you eat your Super Blue Green Algae, you are going to be in excellent shape concerning your EFAs without having to use extracted oils of any kind. Until next month, Happy Algae Eating! And thank you for taking care of yourselves and your loved ones.

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"Why Does Victoria Endorse Super Blue Green Algae?" 41