As I’ve gotten into DIY soylent (though I haven’t yet successfully created a recipe I really enjoyed drinking), I’ve found that seemingly the most complicated part of the job is fats, and particularly ratio of fats. What I’ve gathered so far, both from here and other parts of the internet, is that your ratio of saturated fats to monounsaturated fats to polyunsaturated fats ought to be about 1:2:1. Ideally your Omega 3:6 ratio would be 1:1, but with the amount of polyunsaturated fats the previously mentioned ratio requires, that would result in about 8g omega 3 a day, which could be potentially hazardous due to its blood thinning and anti-clotting properties, so maybe more like 1:3 or 1:4 would be optimal.
But these things aren’t what I am wondering about; as I research fats more and more, another question has arisen that I haven’t found an answer to. Saturated fat is not a single kind of fat, but a group of fats, 14:0, 15:0, 16:0, 18:0 etc. the same is true of mono and polyunsaturated fats. I am wondering, is there an ideal ratio of these more specific fat molecules? are some of them just inherently better or worse than the others, such that all of your monounsaturated ought to come from, for example, 16:1 and 20:1, rather than 18:1? or do they make no difference, and if all of your fats (within a certain group, saturated, mono, or poly) came from just one of them would you be just as healthy as an even mixture of the lot? Perhaps this research hasn’t been done yet, but if it has, could someone either link me to it or explain or both?