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I don't know if this is correct or not, but I always tried to just make my omega 6: omega 3 ratio 1:1 for each ULC meal. My backload meals typically don't typically have a lot of fat in them and the fat it does contain are mostly saturated fat.
That's something I should look into as well, and I believe would be ideal to get more insight on that. Doesn't sound like a bad idea to do as well. What meats are you using contain just Saturated Fats
I don't eat meat in my backloads, just eggs, milk, and protein powders.
I don't know if this is correct or not, but I always tried to just make my omega 6: omega 3 ratio 1:1 for each ULC meal. My backload meals typically don't typically have a lot of fat in them and the fat it does contain are mostly saturated fat.
I think I remember reading somewhere that a person's body evolved w/ a Omega 6 to omega 3 ratio, of something around 5:1, but in today's typical diets, where omega 3 is very, very deficient, and omega 6 is very, very high, the ratio can be found at numbers like 30, 40, 50 :1 type of ratios.I think it was the same article that said, its not as important to have high amounts of omega 3 intake, but more importantly to have a closer omega 6 : omega 3 ratio.The lopsidedness was suppose to be the route cause of inflammation in the body, which was the route cause of all cardiovascular disease in people.Again, im kinda shooting of the hip w/ trying to recall this article, but it makes sense to me. Eat a shit ton of rancid, polyunsaturated fats, and greatly reduce the type of fats we evolved on for thousands of years, yea doesn't sound to optimal to me.....
I don't know if this is correct or not, but I always tried to just make my omega 6: omega 3 ratio 1:1 for each ULC meal. My backload meals typically don't typically have a lot of fat in them and the fat it does contain are mostly saturated fat.
I think I remember reading somewhere that a person's body evolved w/ a Omega 6 to omega 3 ratio, of something around 5:1, but in today's typical diets, where omega 3 is very, very deficient, and omega 6 is very, very high, the ratio can be found at numbers like 30, 40, 50 :1 type of ratios.I think it was the same article that said, its not as important to have high amounts of omega 3 intake, but more importantly to have a closer omega 6 : omega 3 ratio.The lopsidedness was suppose to be the route cause of inflammation in the body, which was the route cause of all cardiovascular disease in people.Again, im kinda shooting of the hip w/ trying to recall this article, but it makes sense to me. Eat a shit ton of rancid, polyunsaturated fats, and greatly reduce the type of fats we evolved on for thousands of years, yea doesn't sound to optimal to me.....
For performance, we want a very high amount of omega-3 in the diet. This causes the cell membrane to be less viscous, allowing tGLUT to translocate more easily. What I don't understand though, is Kiefer also says saturated fat makes cell membranes stiffer and more viscous, therefore making tGLUT translocate less effeciently...
I don't know if this is correct or not, but I always tried to just make my omega 6: omega 3 ratio 1:1 for each ULC meal. My backload meals typically don't typically have a lot of fat in them and the fat it does contain are mostly saturated fat.
I think I remember reading somewhere that a person's body evolved w/ a Omega 6 to omega 3 ratio, of something around 5:1, but in today's typical diets, where omega 3 is very, very deficient, and omega 6 is very, very high, the ratio can be found at numbers like 30, 40, 50 :1 type of ratios.I think it was the same article that said, its not as important to have high amounts of omega 3 intake, but more importantly to have a closer omega 6 : omega 3 ratio.The lopsidedness was suppose to be the route cause of inflammation in the body, which was the route cause of all cardiovascular disease in people.Again, im kinda shooting of the hip w/ trying to recall this article, but it makes sense to me. Eat a shit ton of rancid, polyunsaturated fats, and greatly reduce the type of fats we evolved on for thousands of years, yea doesn't sound to optimal to me.....
For performance, we want a very high amount of omega-3 in the diet. This causes the cell membrane to be less viscous, allowing tGLUT to translocate more easily. What I don't understand though, is Kiefer also says saturated fat makes cell membranes stiffer and more viscous, therefore making tGLUT translocate less effeciently...
So im a subscriber to John Meadows site (it is only 9.95/ month). He did an interview w/ Kiefer, and this is an exert from it, where John asks Kiefer why he likes having saturated fats in the diet.JOHN: I have always read that including some saturated fat in your diet also actually helped with the Omega 3 retention in tissue, any thoughts on that?DH: I've read that before, but I think it's a bit of trick question here because it depends on the source of omega 3. If you're getting omega 3 from plant sources, it's primarily alpha-linolenic acid which needs to be converted into EPA and DHA for full effectiveness. The problem, however, is that the enzymes needed to make these conversion may shift alpha-linolenic acid into several different end products, like saturated and mono-unsaturated fats, plus these enzymes are limited, so if you don't get enough saturated fat--which is necessary for cell-membrane structure and hormone production--the body will "waste" some of the alpha-linolenic acid by converting it into less functional derivatives instead the key factors EPA and DHA. That's why I always recommend supplementing with fish oil because of the high amount of EPA and DHA rather than putting the burden on your system to make it from a raw material. But...saturated fat is a key component to health and energy production, so it should be included in the diet regardless.
I don't know if this is correct or not, but I always tried to just make my omega 6: omega 3 ratio 1:1 for each ULC meal. My backload meals typically don't typically have a lot of fat in them and the fat it does contain are mostly saturated fat.
I think I remember reading somewhere that a person's body evolved w/ a Omega 6 to omega 3 ratio, of something around 5:1, but in today's typical diets, where omega 3 is very, very deficient, and omega 6 is very, very high, the ratio can be found at numbers like 30, 40, 50 :1 type of ratios.I think it was the same article that said, its not as important to have high amounts of omega 3 intake, but more importantly to have a closer omega 6 : omega 3 ratio.The lopsidedness was suppose to be the route cause of inflammation in the body, which was the route cause of all cardiovascular disease in people.Again, im kinda shooting of the hip w/ trying to recall this article, but it makes sense to me. Eat a shit ton of rancid, polyunsaturated fats, and greatly reduce the type of fats we evolved on for thousands of years, yea doesn't sound to optimal to me.....
For performance, we want a very high amount of omega-3 in the diet. This causes the cell membrane to be less viscous, allowing tGLUT to translocate more easily. What I don't understand though, is Kiefer also says saturated fat makes cell membranes stiffer and more viscous, therefore making tGLUT translocate less effeciently...
So im a subscriber to John Meadows site (it is only 9.95/ month). He did an interview w/ Kiefer, and this is an exert from it, where John asks Kiefer why he likes having saturated fats in the diet.JOHN: I have always read that including some saturated fat in your diet also actually helped with the Omega 3 retention in tissue, any thoughts on that?DH: I've read that before, but I think it's a bit of trick question here because it depends on the source of omega 3. If you're getting omega 3 from plant sources, it's primarily alpha-linolenic acid which needs to be converted into EPA and DHA for full effectiveness. The problem, however, is that the enzymes needed to make these conversion may shift alpha-linolenic acid into several different end products, like saturated and mono-unsaturated fats, plus these enzymes are limited, so if you don't get enough saturated fat--which is necessary for cell-membrane structure and hormone production--the body will "waste" some of the alpha-linolenic acid by converting it into less functional derivatives instead the key factors EPA and DHA. That's why I always recommend supplementing with fish oil because of the high amount of EPA and DHA rather than putting the burden on your system to make it from a raw material. But...saturated fat is a key component to health and energy production, so it should be included in the diet regardless.
That really doesn't address my concern. I know saturated fat is essential and must be included in the diet, but how much is too much relative to your omega 3 consumption? Read chapter 22 of CBL.
I don't know if this is correct or not, but I always tried to just make my omega 6: omega 3 ratio 1:1 for each ULC meal. My backload meals typically don't typically have a lot of fat in them and the fat it does contain are mostly saturated fat.
I think I remember reading somewhere that a person's body evolved w/ a Omega 6 to omega 3 ratio, of something around 5:1, but in today's typical diets, where omega 3 is very, very deficient, and omega 6 is very, very high, the ratio can be found at numbers like 30, 40, 50 :1 type of ratios.I think it was the same article that said, its not as important to have high amounts of omega 3 intake, but more importantly to have a closer omega 6 : omega 3 ratio.The lopsidedness was suppose to be the route cause of inflammation in the body, which was the route cause of all cardiovascular disease in people.Again, im kinda shooting of the hip w/ trying to recall this article, but it makes sense to me. Eat a shit ton of rancid, polyunsaturated fats, and greatly reduce the type of fats we evolved on for thousands of years, yea doesn't sound to optimal to me.....
For performance, we want a very high amount of omega-3 in the diet. This causes the cell membrane to be less viscous, allowing tGLUT to translocate more easily. What I don't understand though, is Kiefer also says saturated fat makes cell membranes stiffer and more viscous, therefore making tGLUT translocate less effeciently...
So im a subscriber to John Meadows site (it is only 9.95/ month). He did an interview w/ Kiefer, and this is an exert from it, where John asks Kiefer why he likes having saturated fats in the diet.JOHN: I have always read that including some saturated fat in your diet also actually helped with the Omega 3 retention in tissue, any thoughts on that?DH: I've read that before, but I think it's a bit of trick question here because it depends on the source of omega 3. If you're getting omega 3 from plant sources, it's primarily alpha-linolenic acid which needs to be converted into EPA and DHA for full effectiveness. The problem, however, is that the enzymes needed to make these conversion may shift alpha-linolenic acid into several different end products, like saturated and mono-unsaturated fats, plus these enzymes are limited, so if you don't get enough saturated fat--which is necessary for cell-membrane structure and hormone production--the body will "waste" some of the alpha-linolenic acid by converting it into less functional derivatives instead the key factors EPA and DHA. That's why I always recommend supplementing with fish oil because of the high amount of EPA and DHA rather than putting the burden on your system to make it from a raw material. But...saturated fat is a key component to health and energy production, so it should be included in the diet regardless.
That really doesn't address my concern. I know saturated fat is essential and must be included in the diet, but how much is too much relative to your omega 3 consumption? Read chapter 22 of CBL.
Not to keep bring up articles, but I remember reading on Elitefts, guy ws getting 15g of fish/ day, Forget how long he was doing it, but when he got his blood work done, he had lowered his cholesterol so much that hormone production was being compromised I would assume it very different for everyone though. Poliquin talks about taking 30g a day w/ carnitine .....I think ive actually heard Meadows say too much omega 3 can actually have a negative effect on the insulin sensitivity of cells.....
I have to disagree with you copy and pasting the interview. Thats a disappointment, its only 10 bucks a month for A LOT of mountain dog stuff.
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