Getting Enough Omega 6?

(KCKO, KCFO 🥥) #21

Try getting grass fed ground beef with a high fat content, the omega 3 is in the fat primarily.

#22

They’d better be good for me @Happyheart ! Sorry they’re not an option for you - do you eat chia seeds or flaxseeds at all?

#23

You could try them on a fat head pizza :smiley:

(Wendy) #24

Unfortunately the grass feed beef here is quite lean. Not to mention quite expensive.

(Wendy) #25

I’ve just tried Chita seeds. I like them!

(Candy Lind) #26

Why yes, they are! :sunglasses: Other ways to boost O-3’s are with flaxseed and walnuts, and changing from conventional beef to grass-fed, and from farmed fish to wild-caught.

#27

Well that’s a good start :smiley: Have you looked into the possibility of an algae based omega 3 supplement?

(Wendy) #28

Nope. :thinking:

#29

Depending on who you talk to your ratios should be from 4:1 to 1:2. I wouldn’t try to up Omega 6 without also upping Omega 3 to keep the ratio good.

#30

And therein lies the rub - the thought of having to eat more than two tins of sardines a week is more than I can take :face_vomiting: Cronometer assures me I need 12 gm per day of omega 6 which would mean a crap tonne more sardines.

#31

OK then - found this https://forums.cronometer.com/discussion/615/17-grams-of-omega-6-minimum thread on the Cronometer forums which seems to suggest that the omega 6 recommendations are pretty much pulled out of thin air.

Quote “the recommendation for omega 6 is an “AI” or adequate intake, rather than an “RDA” or recommended dietary allowance. An AI is set when there isn’t enough research available to establish exactly the amount of a nutrient that is needed for maintaining health. In the case of omega 6, the recommended intakes are based on the median (middle) intake of individuals of different ages and gender in the U.S.”.

So I think I’ll stick to my current decent ratios until I see any good reason to do otherwise.

(Blessed with butter ) #32

What about oysters. Would that help?

#33

Anchovies are savory “umami” taste when cooked into a sauce. Just one or two anchovies added to any saute sauce fry up of some fennel seeds and red pepper and then some chopped onions and a then little chopped tomato can become heavenly - the actual anchovies somehow disappear in the sauce. Many old Italian recipes contain anchovies in their sauces!

I also like anchovies on a cheese pizza w/ almond flour crust.

Interestingly, anchovies are milder than sardines, but anchovies were stereotyped as worse a few generations back in my country of the U.S. - perhaps due to anti-immigrant tropes in a time when there were many new Italian immigrants in NYC, Boston, etc.

#34

I’m pretty new to meat eating & have yet to try oysters. I’ve been told I should start with the smoked ones so I might buy a tin & stare at them for a couple of months - much as I did with sardines :slightly_smiling_face:

#35

I’d have to think that the keto-nourished brain with all its BDNF and general good fats may have much more flexibility than the SAD brain. Many inland indigenous & aboriginal peoples did not eat tons of fish - and the Masais do quite well with their raw milk, raw blood, and meat.

#36

Yeah I’ve pretty much settled on just doing what I’m doing omega 6 wise but now I’m keen to try anchovies & oysters. I think with the anchovies I’ll start with a gentleman’s relish on a nice bit of steak :yum: