Putti, R., Migliaccio, V., Sica, R., & Lionetti, L. Advance Journal of Food Science and Technology 4(1): 39-45, 2012. Nutritional Value and Consumption of Black Ants (Carebara vidua Smith) from the Lake Victoria Region in Kenya. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology. Polyunsaturated lipid diet lengthens torpor and reduces body temperature in a hibernator. In Journal of Comparative Physiology B: Biochemical, Systemic, and Environmental Physiology (Vol. Dietary fats and body lipid composition in relation to hibernation in free-ranging echidnas. įalkenstein, F., Körtner, G., Watson, K., & Geiser, F. In Biochemistry & Analytical Biochemistry (Vol. Chemical Analysis of an Edible African Termite, Macrotermes nigeriensis a Potential Antidote to Food Security Problem. 2023 is going to be a big year for all things Fire In A Bottle! If you haven’t yet, check out the new Obesity Explained video series on FIAB YouTube!ĬU, I., CO, U., & LA, N. Merry Christmas and Happy Holidays everyone. Most important takeaway: baby echidna’s are VERY cute! When you do a research paper about lard you should be honest with yourself and with your readers what its made of.Īlso, it’s pretty cool that insects get higher in MUFA as they get further from the equator and this shift is matched by the mammalian hibernators who eat them. Obviously I’m the first one who finds this funny. The nutrition industry has clear biases in what they consider saturated fat. Termite oil is mostly unsaturated, though. (Putti, 2016) “We showed that the replacement of lard (saturated FA)”. This paper is ABOUT fat composition and simply sees lard as saturated. Lard is frequently and unironically referred to in the nutrition literature as simply saturated fat. So the “saturated” lard is much more unsaturated than the “mainly unsaturated” termite oil. The high saturated fat being referenced is lard and they analyze the lard they are using: 35% saturated, 36% MUFA and 18.8% PUFA! You can see that the phrase High Saturated Fat is right there in the title. Now let’s look at a paper TITLED, “Learning and Memory Impairment in Rats Fed a High Saturated Fat Diet”. (CU, 2012) “The high fat content of the termite was made up mainly of unsaturated fatty acids (60.64%), consisting of 53.07% monounsaturated and 7.57% of polyunsaturated fatty acids.” So a fat that is 40% saturated is accurately called mainly unsaturated since its about bugs. However, the differences in the language discussing the fat compositions are huge.Ĭonsider the phrasing of this paper from Nigeria, discussing an edible termite. Is the increased MUFA and decreased SFA content of tropical versus temperate ants the original signal to initiate torpor? So then, what is saturated?Īs you can see there is considerable overlap between the fat composition of edible insect fat and mammal fat. They lay eggs and the babies lap up milk through Mom’s skin. They are closely related to platapi, making them the worlds most ancient extant lineage of the mammalian family tree. Echidnas live in temperate Tasmania and, as the name implies, eat ants and termites. There can’t be a better example of a very early mammal who eats insects and hibernates than the echidna, AKA spiny anteater. So if you want to know how fat composition effects torpor, you have to start with bugs. In fact, the evidence would suggest that early mammals largely ate insects. (Geiser, 1987) The idea that mammals evolved to get torpid by using the fats found in fall fruits like acorns is appealing but ignores the reality that mammals evolved 40 Million years before flowering plants. Many studies have shown that the dietary fat choices of hibernators have a very real affect on their ability to hibernate successfully. I’m not terribly interested in them as a food source for humans, but the research being done gives us a window into the dawn of mammalian torpor. I’ve been researching the fat composition of edible insects. I also wanted to apologize for not getting around to make summary posts of my Obesity Explained videos. Never mind that it’s always less than 50% saturated. Lard is always referred to as saturated fat. I wanted to make a quick post to point out a real bias in the literature about how the phrase “saturated fat” is used.
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