Modern diets heavily favor omega-6 fatty acids, potentially leading to issues such as cardiovascular disease and rheumatoid arthritis. Achieving a healthier balance is essential, but how should we approach this balancing act—by eating more omega-3s or reducing omega-6s?
The path to optimal health might not be about popping more pills, but instead about revolutionizing your plate in a way that would make our ancient ancestors proud.
Understanding Omega-6 and Omega-3 Fatty Acids
Omega-6 and omega-3 fatty acids are essential polyunsaturated fats that our bodies cannot produce. Key omega-3 fatty acids include alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), while important omega-6 fatty acids are linoleic acid, dihomo-gamma-linolenic acid, and arachidonic acid.
Sina McCullough
Sina McCullough holds a doctorate in nutrition and a bachelor's in science in neurobiology, physiology, and behavior from UC Davis. She was director of research and development for a supplement company and taught biochemistry and bioenergetics at UC Davis.
