The Best Kept Secret
The two main families of essential fatty acids are Omega-3 [n3] and Omega-6 [n6]. They surround the trillions of cells in the body and, together, their job is to help us stay healthy. As one expert put it, " What do brains and Humming Birds have in common? They are both loaded with DHA, the longest, most desaturated Omega-3 required for photosynthesis and thinking."
One way both essential fats help to keep us healthy is to provide the means to combat acute inflammation. This ability has been "programmed" into our DNA since the Paleolithic era. The two Omegas have worked efficiently together for centuries in a ratio of 1:1 i.e., 1 part Omega-6 to one part Omega-3.
Those ratios have changed over the years so that now we are seeing ratios of 10:1 to 20:1 in favor of Omega-6. According to Susan Allport in her book The Queen of Fats, "The per capita consumption of Omega-3 fat has remained fairly constant over the years whereas the consumption of Omega-6 seed fats is swamping our diet and tissues.
What happened? Our American diet has changed. It is now top heavy with the fats of seeds and beef raised in concentrated feed lots. Both are Omega-6 dense. Chemically, the two essential fats compete with one another for the conversion enzymes required to make their end products. Because Omega-6 fats can be in the ratio as high as 20:1. the Omega-3s get shut out.
Omega-3 and Omega-6 oils are both involved in making what are called prostaglandins. They are enlisted to fight acute inflammation. The problem is this. Omega-6 makes inflammatory prostaglandins. Omega-3 prostaglandins are neutral. When Omega-3 fats are shut out by Omega-6 fats, we can be confronted with chronic inflammation.
Dr. Christiane Northrup writes that, "Cellular inflammation is the basis for all the most common degenerative diseases that plague the majority of our population..."
Dr. Susan M. lark adds,"Inflammation contributes to more pain, disease, and disability than any other condition. unfortunately, many people unwittingly eat foods that greatly contribute to inflammation."
We should heed the advice of the doctors and eat more Omega-3 dense foods. However, we should pay even more attention to reducing or eliminating the Omega-6 dense foods in our diet.
What happened? Our American diet has changed. It is now top heavy with the fats of seeds and beef raised in concentrated feed lots. Both are Omega-6 dense. Chemically, the two essential fats compete with one another for the conversion enzymes required to make their end products. Because Omega-6 fats can be in the ratio as high as 20:1. the Omega-3s get shut out.
Omega-3 and Omega-6 oils are both involved in making what are called prostaglandins. They are enlisted to fight acute inflammation. The problem is this. Omega-6 makes inflammatory prostaglandins. Omega-3 prostaglandins are neutral. When Omega-3 fats are shut out by Omega-6 fats, we can be confronted with chronic inflammation.
Dr. Christiane Northrup writes that, "Cellular inflammation is the basis for all the most common degenerative diseases that plague the majority of our population..."
Dr. Susan M. lark adds,"Inflammation contributes to more pain, disease, and disability than any other condition. unfortunately, many people unwittingly eat foods that greatly contribute to inflammation."
We should heed the advice of the doctors and eat more Omega-3 dense foods. However, we should pay even more attention to reducing or eliminating the Omega-6 dense foods in our diet.
