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Improving the Omega 3 and Omega 6 Ratio In Our Diet - A Resource from Dr. William Lands
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<blockquote data-quote="Winnie53" data-source="post: 861244" data-attributes="member: 160246"><p>Phoenix, the first article is too technical for me to understand after a quick reading, but the purpose of the meeting was, as I understood it, to decide where to go next with their research. I wish I could visit you in France so you could teach me how to read, understand, and interpret studies. What's easy and effortless for you is not for me. Mark on the other hand is understandable. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Reading Mark's article, I think what he's saying is that whole foods with omega-6 have a place in our diet but polyunsaturated oils do not. I agree with him. I eat two ounces of raw nuts every day: walnuts, almonds, and pecans, also avocados. Interestingly, each of these foods all have uniquely different nutritional profiles including omega-6.</p><p></p><p>There are three times when my health has tanked, the first when my father was dying, the second was when I went to work at a popular fish and chip restaurant, and the third when I worked in a highly demanding job for 12 years, which I left in January.</p><p></p><p>I recovered quickly after my father's death, likely due to the resiliency of youth and having a young child who needed me, but worked in the restaurant for three years. For the first six months, I ate deep fried, fresh, breaded cod, halibut, occassionally oysters, and deep fried, frozen, sliced potatoes with skin on, 5 days a week for six months (until I got very sick and switched to eating ground sirloin burgers and baked potato with butter). At that point, I was formally diagnosed with IBS. It took me three to six months to recover from that flare by making significant changes to my diet. In my last job, 12 years of stress and worsening diabetes took their toll. My health is slowly improving, but it's going to take a while to restore my health, in particular, my heart health.</p><p></p><p>So to take your point further, it's not just about what we eat. Stress is a player too.</p><p></p><p>My understanding about fats is that saturated fats make stronger cell walls than polyunsaturated fats. My other understanding is aligned with what Mark said. Polyunsaturated fats from whole foods, not cooking oils with a lot of polyunsaturated fat, are fine because the other nutrients in our food, be it from an omega-6 containing whole food or other whole foods in our healthy, varied, whole food diet balance the omega-6. He also points out what I've read elsewhere, that too much omega-6 in the diet, from cooking oils heavy in polyunsaturated fats for example, competes with omega-3 in the body, which ultimately does lead to inflammation, a major player in chronic disease.</p><p></p><p>I worry when these discussions/debates get too technical because I don't want to mislead anyone into thinking that deep frying with fat high in omega-6 is a healthy choice. It's not. And folks have a hard time giving up deep fried food, not too mention starchy sugars when we first begin eating paleo/LCHF. Which brings to mind another problem, AGE's - (they taste so good) - a problem of which I'm aware, but haven't yet tackled.</p></blockquote><p></p>
[QUOTE="Winnie53, post: 861244, member: 160246"] Phoenix, the first article is too technical for me to understand after a quick reading, but the purpose of the meeting was, as I understood it, to decide where to go next with their research. I wish I could visit you in France so you could teach me how to read, understand, and interpret studies. What's easy and effortless for you is not for me. Mark on the other hand is understandable. :) Reading Mark's article, I think what he's saying is that whole foods with omega-6 have a place in our diet but polyunsaturated oils do not. I agree with him. I eat two ounces of raw nuts every day: walnuts, almonds, and pecans, also avocados. Interestingly, each of these foods all have uniquely different nutritional profiles including omega-6. There are three times when my health has tanked, the first when my father was dying, the second was when I went to work at a popular fish and chip restaurant, and the third when I worked in a highly demanding job for 12 years, which I left in January. I recovered quickly after my father's death, likely due to the resiliency of youth and having a young child who needed me, but worked in the restaurant for three years. For the first six months, I ate deep fried, fresh, breaded cod, halibut, occassionally oysters, and deep fried, frozen, sliced potatoes with skin on, 5 days a week for six months (until I got very sick and switched to eating ground sirloin burgers and baked potato with butter). At that point, I was formally diagnosed with IBS. It took me three to six months to recover from that flare by making significant changes to my diet. In my last job, 12 years of stress and worsening diabetes took their toll. My health is slowly improving, but it's going to take a while to restore my health, in particular, my heart health. So to take your point further, it's not just about what we eat. Stress is a player too. My understanding about fats is that saturated fats make stronger cell walls than polyunsaturated fats. My other understanding is aligned with what Mark said. Polyunsaturated fats from whole foods, not cooking oils with a lot of polyunsaturated fat, are fine because the other nutrients in our food, be it from an omega-6 containing whole food or other whole foods in our healthy, varied, whole food diet balance the omega-6. He also points out what I've read elsewhere, that too much omega-6 in the diet, from cooking oils heavy in polyunsaturated fats for example, competes with omega-3 in the body, which ultimately does lead to inflammation, a major player in chronic disease. I worry when these discussions/debates get too technical because I don't want to mislead anyone into thinking that deep frying with fat high in omega-6 is a healthy choice. It's not. And folks have a hard time giving up deep fried food, not too mention starchy sugars when we first begin eating paleo/LCHF. Which brings to mind another problem, AGE's - (they taste so good) - a problem of which I'm aware, but haven't yet tackled. [/QUOTE]
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