Omega 6s – an Inflammation
In general, omega 6s promote inflammation, and omega 3s reduce inflammation.
Of the two, what's most readily available in our modern society is pro-inflammatory Omega 6's.
Some of the most common oils include soy, corn, safflower, sunflower, and canola. These commercial oils are high in omega 6's and low in omega 3's (they are almost always processed, and for many reasons toxic).
The abundance of omega 6 fatty acids is causing an epidemic of inflammation-related disease. Virtually every single chronic disease in modern society is inflammation related. Dr. Kelly tells us, “The ratio of omega 6s to omega 3s in our diet is typically
It is always best to get nutrients the way Mother Nature provides them.
between 10 to 1 and 30 to 1. An optimal ratio is closer to equal, and certainly no higher than 4 to 1.”
“Inflammation is literally killing us,” says Dr. Kelly. “Virtually all disease and illness is related to inflammation. If you suffer from arthritis, heart disease, fibromyalgia, chronic fatigue syndrome, sinusitis, allergies, acne, asthma, digestive conditions, flu symptoms, dysmenorrheal, endometriosis, Alzheimer's disease, Parkinson's disease, multiple sclerosis, cancer, osteoporosis, hypertension, depression, the insulin resistance syndrome (pre-diabetes), or diabetes, colitis, headaches, chronic inflammation of any kind, or menstrual cramps - and this list is not complete – you have inflammation-related illness. Inflammation is the epidemic.”
Raymond Francis agrees, “Yes, we are getting far too many omega 6s and too few omega 3s in our diet. This imbalance is a major contributor to our epidemic of chronic disease. Excess omega 6s cause inflammation and every chronic disease is inflammatory.”
Inflammation is a natural first step to healing. But ingesting so many toxins with the foods we consume and the chemicals we
come in contact with is not natural. We are constantly damaging our bodies, causing chronic inflammation, and then, on top of it, we give our bodies too many omega 6s, the fats that promote inflammation, and not nearly enough of the omega 3s, the fats that finish the healing process. It's a cycle that is absolutely killing us and is either directly or indirectly linked to almost every single disease.
Balance is the key.
Cooking With Oils
Safflower, sunflower, corn, soy, and cottonseed oils are polyunsaturated fats. And though unstable (remember they easily go rancid and should never be used for cooking) they are extremely common in processed
foods and often used for cooking.
Heating oils can introduce hydrogen atoms into the fat molecules. This happens quickly and easily with polyunsaturated fats, producing the unnatural trans-fats.
Remember, though flax seed oil is very healthy, it is also a polyunsaturated fat and is too unstable for cooking.
Monounsaturated fats are more stable (they already have more hydrogen atoms in the