100 Million Years of Food (34 page)

Authors: Stephen Le

BOOK: 100 Million Years of Food

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THE TEMPTATION OF MEAT

THE PARADOX OF FISH

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6
.âThe two forms of omega-3 that are useful to humans are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). EPA and DHA are also present in the flesh, organs, eggs, and milk of animals that browse on natural diets, including grass, seaweed (EPA only), and insects. Humans can also synthesize limited amounts of both EPA and DHA from ALA (alpha-linolenic acid), which is found in the chloroplasts of wild plants. Flaxseed oil, for instance, is a rich source of ALA. Omega-6 fatty acids also come in two main forms, linoleic acid (LA) and arachidonic acid (AA). LA is found in the seeds of most plants (with the exceptions of coconut, cocoa, and palm), and AA is found in meat and other animal products. Humans are able to synthesize AA (the meat-based omega-6) from LA (plant-based omega-6). Simopoulos, “The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases.”

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.âSimopoulos, “The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases”; Eaton et al., “Dietary Intake of Long-Chain Polyunsaturated Fatty Acids During the Paleolithic”; Meyer et al., “Dietary Intakes and Food Sources of Omega-6 and Omega-3 Polyunsaturated Fatty Acids”; Sioen et al., “Dietary Intakes and Food Sources of Fatty Acids for Belgian Women, Focused on n-6 and n-3 Polyunsaturated Fatty Acids”; Sugano and Hirahara, “Polyunsaturated Fatty Acids in the Food Chain in Japan”; Pella et al., “Effects of an Indo-Mediterranean Diet on the Omega-6/Omega-3 Ratio in Patients at High Risk of Coronary Artery Disease”; Blasbalg et al., “Changes in Consumption of Omega-3 and Omega-6 Fatty Acids in the United States During the 20th Century”; Taubes,
Good Calories, Bad Calories
.

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