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Where you look, the advice is the same: if you want to reduce your risk Heart disease, obesity, cancer and other health problems all the way you should cut “bad” Saturated fatssuch as found butter and red meat and processed meat. Instead, you should be “good” polyunsaturated fats. This means vegetable oils and green leaves, greasy fish, nuts and seeds. Simple.
Be except nutrition Science, nothing is easy. In this case, the realization of good fats are generated, more specifically, while Omega-3 fatty acids are good for us, Omega-6s can damage your health.
Omegas balances in the food we eat can affect our health. It is also clear that the typical Western diet has been less Omega-6s and the last 50 years have been less Omega-3s and at the same time we have seen the incidence of diseases associated with excessive inflammation. Heart disease and type 2 diabetes included.
All of this has claimed that we do not want to promote the amount of omega-3s in our diets, as well as cutting in Omega-6s. Yet Correlation is not causable. So really consuming too much Omega-6s, is a long time thinking, is it bad for us? And if so, what more food we need more or less …
