It’s pretty clear at this point that omega fatty acids are pretty darn important for human health. Both omega-6 and omega-3 fatty acids are critical to cell function, and omega-3’s have an anti-inflammatory effect. Issues arise though when the balance of omega-6 and omega-3 acids are off. A 1:1 ratio (omega-6 to omega-3) is desirable. The most common types of vegetable oils used to process foods have closer to a 25:1 ratio, or they have NO omega-3.
The typical American diet is far higher in omega-6 fatty acids, which causes dysfunction and disease in the body. The man culprit of this in-balance? Vegetable oils such as:
- sunflower oil
- cottonseed oil
- soybean oil
- corn oil
- peanut oil
- safflower oil
- canola oil (not cold pressed)
In order to make these oils on an industrial level, they are processed with high heat and detergents, which changes the fat structure and loads them up with free radicals, on top of the extremely high levels of omega-6. Then on top of it, they’re exposed to light in clear plastic containers on grocery shelves, which degrades them further. Then, you cook with them and more heat = more oxidation!
How do you fix this imbalance? Here’s a thought provoking video produced by the company Vital Choice ( they specialize in wild caught seafood and omega supplements), which explains the problem a bit further.
Here is a fast and easy recipe that provides plenty of omega 3’s – Salmon Burgers and Spicy Broccoli.