HOPE TO HEAL

Hope for those suffering from Lyme Disease

Arachidonic Acid

Arachidonic Acid is a new term for me. And after you hear Dr Natasha Campbell-McBride say it with her Russian accent…the R just wants to roll off my tongue all day. I first heard of AA when listening to Dr Natasha Campbell-McBride lecturing on autism. Arachidonic Acid is a vitally important essential fatty acid.

The only way to get arachiconic acid (AA) is to eat animal fat. And since AA makes up 12% dry weight of the brain, you can see why it’s vital for Lyme patients to get plenty of it. “Arachidonic acid is a polyunsaturated fatty acid that is present in the phospholipids of membranes of the body’s cells, and is abundant in the brain.” (1)

Since AA is an EFA required by humans, we must make sure our diets have plenty of good organic fats in them. If we don’t eat these fats then our bodies will draw the AA from our brains for use. Most of us can’t afford for that to happen.

It’s recommended by Dr Natasha that one eat plenty of chicken fat, duck fat, pork fat and beef fat in their daily diets. She emphasizes the importance of eating the dark meat and suggests with great enthusiasm eating duck 1x week. It’s also recommended that you collect your fats and keep them in the frig for future use when cooking. Make sure that when you have your daily stock that it includes the fat.

As always, it’s important to know the source of your food. The animals that are grassfed will have a better ratio of Omega 6 to Omega 3 fatty acids. Omega 3’s are important for your brain also, but AA comes strictly from Omega 6 and can only be obtained through eating animal fats.

“This graph shows that grain-fed beef has a much higher ratio of omega-6 to omega-3 fatty acids than wild game or grass-fed beef. A high ratio of omega-6 to omega-3 fatty acids has been linked with an increased risk of cancer, cardiovascular disease, allergies, depression, obesity, and auto-immune disorders. (Simopoulos and Robinson, The Omega Diet, published by HarperCollins in 1999.) A ratio of four or lower is considered ideal. The ratio in grain-fed beef is more than 14 to 1. In grassfed beef, it is approximately two to one.”(2)

Even the skin on animals that are grass-fed and have the proper Omega 6 to Omega 3 don’t burn when cooking like grain-fed animals. It’s a beautiful golden skin that is full of AA!

If your worrying about cholesterol-don’t. The lie about cholesterol has been proven to be just that by Sally Fallon. In fact I’ll post soon and show you the numbers on my cholesterol after switching from grain-fed animals to grass-fed. It’s pretty cool stuff.

For a farmer near you check out Local Harvest and Eat Wild.

(1) Wikipedia

(2) Eat Wild

Photo Credit: Flickr

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October 19, 2008 - Posted by | Diet | , , , , , , , , , , , , , , , ,

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