Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 In a message dated 1/18/2008 1:24:25 P.M. US Mountain Standard Time, lori@... writes: I think part of the problem in the States is that we eat too many omega-6s to ever counterbalance them with dietary omega-3s. Agree completely. Here's another useful link. Omega 6's are polyunsaturated fats. Looking around the kitchen, I find a high level in salad dressing, mayo, margarine etc. Typically used soybean oil etc.. Since the polyunsaturated fats (PUSF's) are the fats that synthesize down to bad leuketrienes (flame-throwers) and bad prostaglandin's (cause swelling/redness), it's probably important to address the "ratio". The Omega 3's reduce the inflammatory Omega 6's consumed and synthesize down to good prostaglandin's useful for kidney function, blood platelets and the stomach lining. As "essential" fatty acids, you still need a diet with both...just a better balance...which is the very, very hard part. Balancing Omega-3 and Omega-6? Start the year off right. Easy ways to stay in shape in the new year. Quote Link to comment Share on other sites More sharing options...
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