Linda Steward/Getty Images
Wherever I look, the advice is the same: if you want to reduce your risk of heart disease, obesity, cancer and all kinds of health problems, you must reduce “bad” saturated fats, such as those found in butter and meat Red and processed. Instead, “good” polyunsaturated fats must engulf. That means cooking with vegetable oils and green leaves maineling, oily fish, nuts and seeds. Simple.
Except when it comes to nutritional science, nothing is simple. In this case, complications arise from the growing understanding that “good” fats are not all the same, more specifically, that although omega-3 fatty acids are really good for us, the Omega-6 could be damaging their health .
The idea that Omegas balance in the food we eat can have an impact on our health is well established. It is also clear that the typical western diet has become biased in favor of more omega-6 and less omega-3 in the last 50 years, while at the same time we have seen an increase in the incidence of diseases associated with excessive inflammation, including heart disease and type 2 diabetes.
All of which has led to statements that we must not only seek to increase the amount of Omega-3 in our diets, but also to reduce the Omega-6. However, correlation is not causality. So, can you really consume too many Omega-6, thought for a long time, is it bad for us? And if so, what foods should we eat more or less than …
#obtain #proper #balance #omega3 #omega6 #fatty #acids #diet
