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The PUFA Predicament: A Look Into Healthy Fats

posted on

November 3, 2023

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At Miller's Bio Farm, our commitment to health and wellness drives us to delve deeply into the intricacies of every ingredient and nutrient. We value the trust our customers place in us and continuously strive to stay ahead of emerging health topics. Recently, our curiosity led us to explore the world of PUFAs. After all, many of our customers SHOP WITH MILLER'S because they're seeking low or virtually no PUFA diets.

We wanted to understand: What exactly are PUFAs? Why have they garnered attention in the health community? And most crucially, how might they affect our overall well-being?

What are PUFAs?

PUFAs, or Polyunsaturated Fatty Acids, are a type of fat molecule composed of more than one double bond in their backbone. They are commonly found in many foods, especially vegetable oils like soybean, sunflower, and corn oils. PUFAs are further classified into two main types: omega-3 and omega-6 fatty acids. While these fats are essential for our body in certain amounts (since our body can't produce them on its own), the modern Western diet has a disheartening imbalance of these fats, which can have potential health consequences.

Who is Dr. Ray Peat and What Did He Discover about PUFAs?

Enter Dr. Ray Peat, a brilliant scientist and researcher who has dedicated a significant portion of his career to understanding the effects of various nutrients on our health. According to Dr. Peat, PUFAs, when consumed in excess, can have a multitude of negative effects on our health. One of his primary concerns about high PUFA intake relates to their instability when exposed to heat, light, and oxygen, leading them to oxidize easily. When consumed, these oxidized fats can cause oxidative stress and inflammation in the body, potentially contributing to various diseases.

Moreover, Dr. Peat found that excessive PUFA intake could suppress the thyroid function, slowing down our metabolism and potentially leading to various health issues like decreased energy, weight gain, and more.

The PUFA Problem: Why is it Harmful?

The problems with PUFAs, as pointed out by Dr. Ray Peat and validated by various studies, include:

  1. Inflammation: PUFAs can lead to an increased production of pro-inflammatory molecules, thus promoting inflammation in the body.
  2. Oxidative Stress: Given their instability, PUFAs easily undergo oxidation, producing harmful compounds that can damage cells and DNA.
  3. Thyroid Suppression: High PUFA intake can interfere with thyroid function, which plays a crucial role in metabolism, energy production, and overall health.
  4. Potential Link to Diseases: Excessive PUFA consumption might be linked to a higher risk of various diseases, including heart diseases, certain cancers, and more.

The PUFA Connection: Implications for Disease Progression and Autoimmune Conditions

The potential links between high PUFA intake and various health concerns raise pressing questions about the long-term consequences of our dietary choices. Particularly, does a diet abundant in PUFAs amplify the risk for certain diseases or even exacerbate autoimmune conditions?

Autoimmune Conditions and PUFAs: Autoimmune diseases arise when our immune system mistakenly attacks healthy cells in our body. Factors contributing to these conditions are multifaceted and include genetics, environmental triggers, and possibly diet. Some studies suggest that a higher intake of omega-6 PUFAs can enhance inflammation, which plays a significant role in many autoimmune diseases. By potentially amplifying inflammatory responses, a high PUFA diet may exacerbate symptoms in individuals predisposed to or already diagnosed with autoimmune conditions.

PUFA and Disease Magnification: Beyond autoimmune conditions, a diet consistently high in PUFAs may accentuate risks for other diseases. As PUFAs can promote inflammation and oxidative stress, two pivotal factors in the development of many chronic diseases, individuals regularly consuming high amounts of these fats may find themselves at an elevated risk. This includes but isn't limited to heart diseases and certain types of cancers.

Understanding PUFA-free Foods:

When we say a food is "PUFA-free", we're indicating that it contains negligible or no polyunsaturated fatty acids. Remember, fats in foods are usually a combination of different types of fatty acids: saturated (SFAs), monounsaturated (MUFAs), and polyunsaturated (PUFAs). No natural food is entirely devoid of a particular type of fat, but some foods have such minuscule amounts of PUFAs that they can be effectively considered "PUFA-free" for dietary purposes.

Why Seek PUFA-free Foods?

There's a growing interest in PUFA-free or low-PUFA diets due to concerns about the potential negative health implications of consuming excessive PUFAs. As previously mentioned, excessive PUFA consumption may contribute to inflammation, oxidative stress, and other health issues. Additionally, many PUFAs, especially those in processed vegetable oils, can be easily oxidized, forming harmful compounds when exposed to heat, light, or air.

Examples of Foods that are Virtually PUFA-free:

At Miller's Bio Farm, we pride ourselves on the quality of our products, emphasizing the nutritional content and health benefits they offer. Virtually all our foods stand out as being low in PUFAs or virtually PUFA-free. This nutritional advantage stems from our farming practices: our ruminant animals are 100% grass-fed, while our non-ruminant animals are strictly reared without corn and soy in their diets. This ensures that the products we offer are not just delicious but also nutritionally aligned with holistic health goals.

Examples of Foods that are Virtually PUFA-free:

1. Animal Fats: LARD, TALLOW, BUTTER, and GHEE are primarily made up of saturated and monounsaturated fats, with only trace amounts of PUFAs.

2. Tropical Oils: Coconut oil and palm oil are predominantly saturated fats and contain very low levels of PUFAs.

3. Certain Dairy Products: Full-fat dairy products, especially from grass-fed animals, tend to have higher saturated fat content and lower PUFA levels. At Miller's Bio Farm, our COW DAIRY, RAW COW DAIRY, and RAW BUFFALO DAIRY products are virtually PUFA-free, while our RAW GOAT DAIRY is categorized as low PUFA.

4. Certain Meats: Fatty cuts of beef, lamb, and pork, especially from animals raised on natural diets, will generally have lower PUFA content compared to poultry or grain-fed livestock. In line with this, our 100% GRASS FED BEEF offerings at Miller's Bio Farm are virtually PUFA-free. Additionally, our corn and soy free PASTURED CHICKEN, PASTURED TURKEY, and WOODLAND PORK selections, known for their superior quality, are all low in PUFAs.

5. Eggs: Another essential mention is eggs. The CORN & SOY FREE EGGS at Miller's Bio Farm are meticulously sourced and are considered low PUFA, making them an excellent choice for those keen on monitoring their PUFA intake.

A Word of Caution:

While there's merit in being cautious about excessive PUFA consumption, it's also essential not to swing to the other extreme and completely eliminate all sources of PUFAs from your diet. Omega-3 and omega-6 fatty acids, which are types of PUFAs, are essential for the body, meaning we need to get them from our diet because our body cannot produce them on its own. The key is achieving a balance and avoiding sources of oxidized or processed PUFAs.

The Bottom Line:

In the ever-evolving landscape of nutrition, it's crucial to navigate our choices with information that prioritizes our well-being. Aiming for PUFA-free or low-PUFA foods isn't merely a trend; it's a conscious decision to prioritize the quality and integrity of the fats we introduce into our bodies. By doing so, we move closer to a dietary approach that aligns with nature – favoring fats that are less processed, less prone to oxidation, and thereby more stable and beneficial for our health.

Such an approach underscores our belief at Miller's Bio Farm: that food, in its most natural state, is often the best. While PUFAs have their place and role in nutrition, it's important to strike a balance. Overconsumption, especially of oxidized or excessively processed PUFAs, can pave the way for health concerns. By being aware and making informed choices, we can relish the myriad benefits of healthy fats without the pitfalls of excessive PUFA intake.

In conclusion, our journey through understanding PUFAs reminds us of the importance of ongoing education, reflection, and making choices that resonate with holistic health. As always, we remain committed to delivering the best to our community and continuing the conversation on vital health topics.

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Our bone broth tested A+++ for heavy metals 🄳 NATURAL AND CLEAN

*Originally published on 3/14/25. Updated on 4/15/25. Over the past few months a bunch of people asked us if we tested our bone broth for toxic heavy metals. When we get the same question a lot, we of course look into it. My first question was --- Is there an issue with toxic metals in bone broth? As it turns out, yes, there "can" be an issue! Heavy metals are naturally present in our environment. We need the "good" heavy metals to thrive: iron, zinc, magnesium, copper, etc. But, we can 100% do without the toxic heavy metals: arsenic, cadmium, lead, mercury, etc. Too many toxic heavy metals can lead to a host of pretty awful issues: nervous system damage, cardiovascular issues, cancer, endocrine disruption, kidney damage, and so on. Our body is designed to excrete heavy metals through urine (and a little bit through sweat, hair, and breastmilk too)... but only so much. There's a limit. 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Well... it seems it might be a little political. There was a study done in the UK in 2013 that scared a lot of people. It's titled "The Risk of Lead Contamination in Bone Broth Diets". This study found high levels of lead in organic chicken bone broth, which is quite concerning. And, in fact, this one study is still cited in articles written today! Let's dig a little deeper. Let's go farther than the short abstract. Here are the broths tested in the study and their test results for lead:  (9.5 parts per billion): Broth made from tap water plus skin and cartilage(7.01 parts per billion): Broth made from tap water plus bones(2.3 parts per billion): Broth made from tap water plus meat(0.89 parts per billion): Tap water alone cooked for the same amount of time as a control. But, they only used organic chicken from one farm. And, there's zero information about that farm, their practices, the feed, and the broth recipe. Did they use vinegar or wine in the broth? Was the chicken's water contaminated with lead? What was the quality of the feed and the soil? Were the chickens raised indoors or outdoors? So many unanswered questions! All we get is that it was one "organic chicken" that created a lead issue with broth. Another curious thing is that the broth with skin and cartilage contained more lead than the broth made with just bones. Bones are where lead is stored, so why wouldn't the broth made with bones only contain more lead? It's an odd result. Moreover, the abstract of the study specifically called out "bone broth diets" like GAPS and paleo. They even go so far as to write, "In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets." That's quite curious. Why are they worried about these diets? Are the researchers anti healing through food? Who funded the research? Is it political? 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So, for 1 μg/kg, in every billion grams of that food, there would be one gram (or 0.0000001%) of that particular heavy metal. The small numbers matter when it comes to toxic heavy metals, since it doesn't take all that much for your body to become inundated and start experiencing issues or damage. These results are excellent. It means the broth definitely isn't overloaded with toxic heavy metals and are within safe levels.  Our amazing customers mentioned Mike Adams to me numerous times after we released the first set of broth results. Mike Adams is an outspoken consumer health advocate, investigative journalist, activist, and science lab director. It turns out Eurofins, the lab we used, is a lab that he recommends.  Moreover, our results land us in his highest rating when it comes to heavy metals! I think we're doing pretty great when it comes to providing clean, natural food. But, one result did make me pause. 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And finally, it was also quite perplexing how arsenic showed in our beef as well as our chicken. You see, our beef and chicken are grown on two separate farms (hours apart) and are processed at two separate processors (also hours apart). They're fed two completely separate diets, too! My only explanation is farmland in general or maybe even our environment in general.  Organic arsenic has always been naturally present in the soil and water. It's just there in small amounts. But, levels nowadays are likely higher due to overuse of products laden with inorganic arsenic over time. Starting in the 1940s, conventional farmers would include drugs filled with inorganic arsenic in the feed for pigs and chickens and turkeys to encourage fast growth and prevent disease. Ugh. This actually led to concerns about arsenic poisoning, and that that practice was banned recently, in 2016. It makes me think that all the agri-waste has contaminated our farmland a bit, perhaps in both the soil and water. And then of course there are synthetic pesticides and herbicides and fertilizers that may contain inorganic arsenic. And their use on conventional farms might runoff everywhere else. Since our meats are grown on farms that have been naturally managed for some time, I think that's why our arsenic levels were so low, especially compared to conventional meat.  Now, let's compare our results to food in general. Ours are extremely low. The data below is based on a few scientific studies: Arsenic: Rice contains anywhere from 90-450 ppb (that includes that rice cereal for babies, too). Meat and poultry in general typically contain 100-200 ppb. The max ours has is 6.8 ppb.Cadmium: Spinach contains 117-222 ppb. Rice contains 6-19 ppb. Meat and poultry in general contain about 10 ppb. Our has less than 2 ppb.Lead: Meat and poultry in general contain about 25 ppb. Our has less than 4 ppb.Mercury: The larger the fish, the more time it has to accumulate mercury. Swordfish and king mackerel can have about 1,000 ppb. Meat and poultry in general contain about 10-50 ppb. Ours has less than 2ppb. Wow! Putting that into perspective, it looks like our broth and meat are quite clean and extremely low in toxic heavy metals! Are you satisfied with our heavy metal results? Do you think we should take further action? Should we test other products?  Do you worry about toxic metals (or other junk) in your food? Where have your fears stemmed from? I'd love to hear from you. You can comment below (no account required) or contact us šŸ˜Š ----- Sources The risk of lead contamination in bone broth dietsBone Broth and Lead Toxicity: Should You Be Concerned?Bone Broth and Lead Contamination: A Very Flawed Study in Medical HypothesesBone Broth, Collagen, and Toxic Metals: A Research ReviewInorganic arsenic toxicosis in a beef herd Consumer Wellness Center Labs Heavy Metal RatingsArsenic in Meat and Animal ProductsInorganic arsenic toxicosis in a beef herdArsenic in brown rice: do the benefits outweigh the risks?A Survey of the Levels of Selected Metals in U.S. Meat, Poultry, and Siluriformes Fish Samples Taken at Slaughter and Retail, 2017–2022Arsenic in your foodDietary exposure to cadmium from six common foods in the United StatesMercury Content in Commercially Available Finfish in the United States Author links open overlay panel

Raw milk or fermented dairy and lactose intolerance. Why might it help?

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