Big Surprise by Gareth Adamson

By Gareth Adamson

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Sample text

Omega-6 Fat Syndrome 47 • When a Number Is Not What It Seems Many researchers don’t like using a “ratio” to describe the fat requirements needed for health, because it is not accurate. There are several reasons why ratios can be misleading. Decreasing Omega-6 Fat Won’t Fix a Deficiency of Omega-3 Fat. If your diet is deficient in omega-3 fats and you only decrease your intake of omega-6 fats without increasing your intake of omega-3 fats, you still have a problem. Even though your ratio of omega-6 fats to omega-3 fats would be lower, that won’t do you a whole lot of good without enough omega-3s.

New Foods Created: Margarine and Shortening In 1897 the invention of hydrogenation (adding hydrogen to oil) allowed vegetable oils to become solid. Voilà—shortening and margarine were born. The timing was just right, too. The escalating prices and scarcity of butter during World War I paved the way for lower-cost alternatives. Toss in the medical community’s recommendation to replace butter with modern vegetable fats, and margarine’s place at the kitchen table was assured. S. consumption of shortening quadrupled.

They had superior improvement in symptoms relative to members of the control groups. Asthmatic adults took fish oil while eating a typical American diet high in omega-6 fats (ratio of 10-to-1), but they still had diminished breathing capacity. However, when the omega-6 fats were lowered to a ratio of 2-to-1, they experienced improved breathing and decreased asthma-triggering compounds. • 46 The Basics of Omega Fats Why It’s Not Enough to Rely on the Ratio An optimal balance between omega-6 and omega-3 fats has yet to be determined.

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