More reasons for meat: arachidonic acid

I hate to put down vegetarianism more (even though there’s more to come as we look at protein soon), but today’s post is yet another reason why we should eat meat (honestly who wants to chow on a veggie soy burger, or whatever, when you can have a juicy-fat piece of steak? I’ll choose the carnivorous steak, Thanks!). The only direct source of Arachidonic Acid (today’s feature), or AA, comes from animal fats. It is a polyunsaturates. So lets begin with brain. AA is actually abundant in grey matter found within the brain. It is released in response to signals and actually helps with transmission of signals between nerve cells, therefore it helps make sure that the nervous system and nerve cells are working correctly. Important for your sight as well. AA (as well as DHA) is found in high levels in the retina, assisting with vision translation (phototransduction if you like to be fancy and technical). AA is a precursor to prostaglandins that counteract inflammation (cool right?), as well as some insinuate, may promote muscle growth. AA is involved in everything from structure of phospholipids to signal transduction to substrate taking part in messenger function. These all seem like pretty important roles for a fat that has a seemingly tarnished reputation. What are sources of AA?

  • meat (beef, lamb, veal, venison, bison, elk, antelope)
  • poultry (chicken, turkey, Cornish game hen)
  • eggs (the yolk of course)
  • fish (tilapia and catfish)

AA is another reason to look at your fat sources and concentrate on balancing your omega-3 to omega-6 ratio so that you can fully utilize the benefits of some omega-6 like Arachidonic Acid. For more on our fat-burner weight loss programs check out our website at

This entry was posted in Diet, Foods, Longevity, Nutrition, Physiology, Weight Loss and tagged , , , , , . Bookmark the permalink.

5 Responses to More reasons for meat: arachidonic acid

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