Apart from
- the extraction method (thermically, chemically, native)
- the O3-O6 ratio
- SFA-MUSA-PUFA ratio
is there anything that distinguishes good fats from bad fats?
Let me elaborate with some more detailed questions:
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Flaxseed oil has a wonderful O3-O6 ratio. In Germany, we have “native, cold-pressed rapeseed oil”. Would that be a “good fat”? Or should the little amount of SFA acids be considered a problem?
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Rapeseed oil has a (fairly) good O3-O6 ratio. In Germany, we have “native, cold-pressed rapeseed oil”. Would that be an “acceptable fat”, then?
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I have seen Phinney talk about him using safflower oil, which is cold-pressed and not thermically or chemically extracted. I do not see any reason to use safflower oil based on the O3-O6 ratio, though. Any thoughts on his rationale for choosing this particular kind of oil?
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In general, does it matter, if a fat comes from a vegetable or animal source? If I unterstand this correctly, then animal fat are considered “safe” primarily because they don’t contain PUFAs and mainly SFAs and, therefore, you don’t have to check O3-O6 ratios (one exception to this would be coconut oil, which pretty much entirely consists of SFAs, despite coming from a plant). Additionally, SFAs are relatively easily accessible for energy. Did I get this right?
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If my assumptions are correct, then, if you’re well informed, you could fare just as well (if not better!) with a plant fat-based diet. Some, as the first bullet points indicate, give you moderate to tremendously good O3-O6 ratios and, if combined with fish, oil should make for a safe, anti-inflammatory approach to the ketogenic diet
Disclaimer: No, I am not proposing a vegetarian or vegan lifestyle! I love my animals fats (particularly fish). This is a question pertaining solely to my rudimentary understanding of what is considered “safe” and “healthy” from a ketogenic point of view.