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Fats
FAT COMPONENT NOTEWORTHY CHARACTERISTICS FOOD SOURCES
• Polyunsaturated
• Walnuts, chia seeds, flax
• Your body cannot make these (needs them from food)
Omega 3 Essential Fatty Acid • Go rancid easily (should never be used in cooking/heated)
• Salmon, Sardines, anchovies, eggs, butter
• Wild rice, spinach
• Americans are typically unbalanced (Omega 3’s are low)
• Polyunsaturated
• Your body cannot make these (needs them from food) • Vegetable oils (safflower, corn, sunflower, soybean,
Omega 6 Essential Fatty Acid cottonseed, sesame, peanut), eggs, poultry, butter
• Go rancid easily (should never be used in cooking/heated)
• Americans are typically unbalanced (Omega 6’s are high)
Mya Shuck
• Organ meats from grazing animals
• Discovered by Dr. Price
• Some seafood
The Price Factor • Catalyst that helps the body absorb and utilize minerals
• Butter from cows consuming rapidly growing grass in
• Not destroyed by pasteurization
spring and fall seasons.
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Mya Shuck