2 September 2008
Primary Sources Of Dietary Fats | |||
Listed under their primary lipid [fat] components – See note below | |||
Saturated Fats* |
Monounsaturated Fats* |
Polyunsaturated Alpha-Linoleic Acid (Omega-6)* |
Superunsaturated Alpha-Linolenic Acid (Omega-3)* |
Beef | Olive Oil | Borage | Flaxseed |
Mutton | Canola Oil | Flaxseed | Soybean |
Pork | Almond Oil | Soybean | Lecithin |
Lamb | Avocado Oil | Safflower | Canola |
Poultry | Peanut Oil | Sunflower | Hempseed |
Coconut Oil | Pecan Oil | Lecithin | Walnut |
Milk | Cashew Oil | Corn | Dark Green Leaves |
Butter | Filbert Oil | Wheat Germ | Black Currant Seed Oil |
Cheese | Macadamia Oil | Sesame | Certain fish* |
Yoghurt | Land Animal Fats | Hempseed | |
Palm Kernel Oil | Butter | Walnut | |
Pumpkin | |||
Black Current Seed Oil | |||
Evening Primrose Oil | |||
Mother’s Milk | |||
Original Source: Fats That Heal, Fats That Kill, Udo Erasmus, Ph.D., p21-22 | |||
* Important Note: All oils contain varying proportions of different fatty acids. When a fat has been hydrogenated, as is the case with margarine and common cooking oils, it can lose its beneficial and/or essential properties and become positively harmful. We recommend that you use whipped fresh cream or mashed avocado or butter in place of margarine, and cold pressed oils that are also cold processed in place of hydrogenated cooking oils (which most are). Frying is not recommended in any form – see alternatives. Because of the extremely high levels of mercury in all fish today, we do not recommend any fish or fish oil as a source of essential fatty acids. |