Why don’t you get enough Omega 3’s in your diet today?

The Answers Will Surprise You

The reason that you’ve probably become so deficient in these important Omega 3 Essential Fatty Acids (EFA’s) is due to a number of different reasons.

At the end of the 19th century, the average diet’s Omega 6 to Omega 3 ratio was 2:1 – 4:1. Latest research into modern diets indicate that those eating a typical western diet, consume more in the ratio of 10:1 to 20:1. Some figures are even closer to 50:1.

The reason for this is that more warm weather oils are consumed now, such as safflower oil, sunflower oils, corn oil, and products that contain these oils, such as margarine, mayonnaise, peanut butter, ready-made meals, and other mass-produced convenience, processed foods.

Farmers made a far-reaching decision

This is because farmers realized that it was a lot easier to grow these warm weather seeds, about 60 years ago. Remember though, that most of the Omega 6 oils consumed now are damaged in the processing that that they undergo before they reach your plate.

So, most people are deficient in Omega 6 oils, the undamaged kind as well as the Omega 3’s.

Furthermore, the beef that most people consume today is also fed grain, which is firstly, not natural, and secondly, contains Omega 6, whereas animals used to eat green grass, which, interestingly, contains Omega 3’s. Another reason why we get too much Omega 6’s and not enough Omega 3’s.

Along with the depletion of soils due to modern agricultural practices, we are left with foods that are deficient in these essential nutrients.

How do Omega 6’s fit in here

Another important point to keep in mind is that Omega 6 oils can inhibit the conversion of Omega 3 oils, to the longer chain polyunsaturated fatty acids, which are required for other important functions. This means that greater amounts of Omega 3 fatty acids have to be consumed, to have the same effect. So it’s important to keep this ratio balanced.

Furthermore, the hydrogenation of oils, which turns liquid oils into solid fats, has also meant that you don’t get EFA’s in the form that you need them.

Decreased fish consumption, among many groups of people, including children, has meant that we are getting less of the specialized EFA’s, like DHA and EPA. The processing of grains, and removal of the ‘germ’ which contains fatty acids, has also led to a decline in the consumption of these important fatty acids.

Trans fats also play a role

A large increase in the consumption of trans fats, which interferes with the way our bodies use these special fats, has added to the deficiency. An increased consumption of sugar, with estimates of about 250%, which interfere with the enzymes that help these fatty acids become synthesized, also increases your deficiency.

A lack of knowledge, a desire for convenience, as well as a demand for shelf-stable oils, has led to 95% of the population being deficient in these unique, essential fats.

References

Fast food: unfriendly and unhealthy. Stender S, Dyerberg J, Astrup A. Int J Obes (Lond). 2007 Jun;31(6):887-90.

The negative effects of hydrogenated trans fats and what to do about them. Kummerow FA. Atherosclerosis. 2009 Aug;205(2):458-65.

Trans fats – the time bomb in your food. Stanfield M. Souvenir Press, UK. 2008.

Finnegan, J. The Facts About Fats. Celestial Arts: Berkeley, CA, 1993.

Presentation given by Udo Erasmus, 1 October 2007, Brisbane, Australia, titled ‘Why not all fats are killers and why all Omega 3 and 6 oils are not the same.’

Fats that heal, fats that kill. Erasmus, U. Dr. Alive Books. Burnaby BC, Canada. 1993.

Add to favorites

View your Favorites