PUFA so bad?
PUFA content in nuts can be high along with phytic acid content and yet consumption can have a drastic lowering effect on cholesterol.
Now I am not trying to get into a "cholesterol doesn't matter" conversation but simple saying isn't it interesting that we have a food that's effect is lowered cholesterol along with lowered inflammation markers? and the supposed effect of this effect is the PUFA? or is it the phytic acid,saponins, & tannins that are actually beneficial??
Omega 6i is high also in seeds and nuts, so should we really be scared of Omega 6's?
Last edited by silas; 07-18-2012 at 07:20 PM.