The Devil’s fatty acids

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Here is a link to the author of the book Omega 6, The Devil’s Fat whom I am communicating with who wishes to visit our Well End Micro-farm along with other members of the McCarrison Society.

http://www.omegasixthedevilsfat.com/

 

my reply was thus:

Dear Robert
I enjoyed reading the link to your book Omega 6 The Devils Fat.
Here is web list of foods that contain Omega 3 fatty acids.
World’s Healthiest Foods rich in
omega-3 fats
see:  http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84

Quote “35 million visitors per year.
The World’s Healthiest Foods website is a leading source of information and expert on the Healthiest Way of Eating and Cooking. It’s one of the most visited websites on the internet when it comes to “Healthiest Foods” and “Healthiest Recipes” and comes up #1 on a Google search for these phrases.”

But the list does not include:

 Ghee made from milk.

I also found this (below) on the internet and am wondering how much you would agree. McCarrison wrote that the Hunza’s were found to be eating mostly vegetables cooked in Ghee (or butter) with a small amount of water (adding) and drinking glacial water. Many lived to 140 years of age.

Having visited India about  seven times, including making a presentation to the UN, I find this foodstuff makes me feel so much better….all of the time. (Richard Higgins)
…… recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat. Ghee is the very essence of butter; the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities. The absence of milk solids and water in ghee make it completely shelf stable. Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking.
Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic anti-oxidants, as well as numerous other minerals are present in ghee.
Ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body.
Ghee has been used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.
The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics


Further reading

100 years later… Farming Today

Some of the principles that Howard wrote about 100 years ago are just being talked about in this broadcast of Farming Today. From the Groundswell

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