Omega 6 and 3 fats: The Good and the Bad
For decades, media experts have promoted a diet high in omega 6 fats — found in corn, soybean, canola, and safflower — to lower cholesterol and reduce the risk of heart disease. We now know excess omega 6 fatty acids is connected to type 2 diabetes, heart disease, obesity, psychiatric issues, and cancer.
Omega 3 fats, however, are linked with lowered inflammation, better brain function, and reduced risk of cardiovascular disease.
Our grandparents ate a much different ratio of omega 6 to omega 3 fatty acids than we do; omega 3-rich wild and grass-fed meats were the norm, and traditional omega 3 fats such as butter and lard were always on hand.
Omega 6 fats promote chronic illness
Introducing processed seed, nut, and bean oils into our diet while reducing grass-fed and wild fats has resulted in Americans becoming deficient in essential omega 3 fats, while having way too many omega 6 fats on board.
In addition, these processed oils are commonly chemical-laden and rancid, carrying toxic free radicals that promote inflammation throughout the body.
Many studies show a connection between inflammation and chronic health issues.
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