Essential Fatty Acids – Omega 3 & 6 Oils
Essential Fatty Acids – the scientific calculation of Omega-6/3 optimum ratio
Should we take more Omega 3 and less omega 6 or more Omega 6 and less omega 3? New scientific information on the Omega oil ratios. Read more….
General information
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Once EFA are consumed the body changed about 5% into biochemical derivatives like EPA, DHA and GLA.
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The balance of 95% stays in the original form Omega 3 and Omega 6 oils.
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A lot of omega oils are marketed as O3 and O6, but are derivates like DHA, EPA and GLA – these are non essential because your body makes them as needed.
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Everyone is overdosing with omega 3 – fish oil decrease immunity1.
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Fish oil did not improve atherosclerotic progression and did not stop thickening of the artery wall.
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CRP (biochemical marker for inflammation) levels do not decrease with Omega 3 supplementation2.
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Glycemic control worsens with fish oil administration3.
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Fish oil caused brain damage in infant and adult mouse4.
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The body still uses defective EFA`s, even if they don’t work, but these substitutes do not provide the highest level of oxygenation for the cells.
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Omega 3 from food is usually not altered, but omega 6 is. Thus you have to supplement with unprocessed and unadulterated omega 6.
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The body uses more omega 6 than 3.
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Too much omega -3/6 derivatives or defective EFA`s ruin the cell membrane structure and minimize your level of protection.
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Heart attack victims have low levels of omega-3 and 6.
How do you know that your O3/O6 deficiency has been solved?
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Appetite is fulfilled with significantly less cravings.
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Skin become like a babies bum.
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Better oxygen supply to muscle prevents lactic acid build up – quicker recovering.
Why we need to supplement with Omega 6
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Processed omega 6 oils can cause cancer and heart disease.
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In vivo vs in vitro tests are often used. This leads to incorrect results because of hormonal and biochemical interactions in body.
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There is no science of physiology to determine what the tissue ratio of omega-6/3 is.
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Amount of omega 3 used in body is overestimated.
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There is no independent verification of past recommendations.
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Heat destroys a lot of the omegas consumed.
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The omega food that we consumed contains residues from pesticides, hormones, preservatives and other chemicals that are fed to animals and farmed-raised fish.
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Omega 6 content of animal tissue and organs can vary because of diet that they are fed.
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Cook your protein well because of parasites and bacteria and supplement with EFA`s.
Eicosanoids
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Eicosanoids are the body’s cellular hormones.
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Eicosanoids include prostaglandins (influence cholesterol & cardiovascular health) and leukotrienes (influence allergies & asthma).
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They act fast and have a short life span.
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There are three types of prostaglandins: PGE1; PGE2; PGE3.
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Omega 3`s derivative PGE3 is not as powerful as Omega 6`s PGE1.
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Omega 6 and its derivatives like AA (Arachadonic acid) are to prevent inflammation (unless required to seal a wound).
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The body will only secrete PGE2 as needed.
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AA is the precursor to prostacyclin (natural blood thinner and inhibitor of platelet adhesion)5.
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AA will enhance vascular function and blood flow because it is a vasodilator.
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Overdosing on omega 3 can enhance internal bleeding from an overproduction of eicosanoids.
The correct supplement calculation of the Omega 3 and 6 oils
Ratio of Tissue Composition |
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Tissue |
% of Total body weight |
Omega 6 |
Omega 3 |
Brain/Nervous system |
3 |
1 |
1 |
Skin |
4 |
10000 |
1 |
Organs & Tissues |
9 |
4 |
1 |
Adipose Tissue (body fat) |
15-35 |
22 |
1 |
Muscles |
50 |
6.5 |
1 |
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50% of the body consists of muscle and the omega-6/3 ratio is 6.5:1
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With a high bad omega 6 diet it is realistic to say that the ratio should be between 7:1 to 8.5:1
References
1. Calder P.C. Omega-3 polyunsaturated Fatty Acids, Inflammation and Immunity. Institute of Human Nutrition, University of Southampton, UK.
2. Mori, Trevor et al. 2004. Omega -3 Fatty Acids and Inflammation. Current Atherosclerosis Report; 6:461-467
3. Harbige,L. Fatty Acids , immune response, and autoimmunity: A question of n-6 essentiality and the balance between n-6 and n-3. Lipids, vol.38, no 4(2003).
4. Bourre, J.m., et al., “Biochim. Biophys. Acta 969, 1988, pages 458-461 and Bourre, J.M., et al Biochim, Biophys. Acta 1043, 1990, pages 149-152.
5. Schmidt M.A. Smart Fats pgs. 27-30
6. www.CambridgeMedScience.org Scientific Calculation of the Optimum PEO Ratio.