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Omega-3 fats improve your cell’s response to insulin, neurotransmitters and other messengers. They also help the repair process when your cells are damaged.

On the other hand, omega-6 fats are pro-inflammatory and contribute to insulin and membrane resistance, altering your mood and impairing learning and cell repair.

To avoid high levels of omega-6, it is important to avoid all vegetable seed oils.

Nut Pearl: it’s not only necessary to consciously consume omega-3 fats, but it is just as important to lower your omega-6 fat intake.

If you don’t lower your omega-6 fats to acceptable levels, your omega 6:3 ratio will not be low enough, and you will not receive many of the wonderful benefits of omega-3 fats such as reduced risk of heart disease, cancer, stroke, Alzheimer’s, arthritis and many other degenerative illnesses.

I love using fish oils with patients; however I do not have your health history. In some conditions fish oil capsules may not be safe. Seek the advice of a qualified Nutritional Medicine Practitioner or doctor before you begin any supplement.

Advice on fish oil: buy ones that are enteric coated and from a good source of fish, discounted fish oil that has been sitting around in the heat will not be very effective. Companies I value are Nordic Naturals, Renew, Bioceuticals, and Metagenics.

Trans fatty acids

Never eat commercially prepared French-fries. They are one of the most toxic foods you could eat. Most contain 100 percent trans fatty acids.

Eliminate margarines, as they are another source of trans fatty acids.

Olive oil is not only acceptable but highly recommended as it has a fat in it called squalene. This is a potent antioxidant and will protect the fish oil from going rancid (becoming oxidized) once it is in your body.

Note: If you are cooking with olive oil do not use at super high heats as it will change the chemical composition.

Avocados, walnuts, egg yolks, pumpkin seeds, sesame seeds, linseeds, coconut oil ( good for cooking at high heats ) and butter are additional sources of acceptable fats.

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