OUR TAKE ON VEGETABLE & SEED OILS + OMEGA 3/6 FATTY ACID CONSUMPTION

With so much recent controversy regarding the “dangers” of vegetable and seed oils, we thought it would be a good idea to create some clarity around this subject— as most individuals, doctors, or “influencers” do not understand the physiology of why these oils can be detrimental towards one’s health. 

Because of the blanket statement that these oils are terrible for the human body, the average “health conscious” individual seemingly deems all seed oils to also be detrimental for external use. However, this could not be further from the truth. 

The issues lay within the imbalance of omega 3/6’s through internal consumption, the use of rancid oils (hidden by preservatives and essential oils), and the use of highly refined, heated, and hydrogenated oils.

It is also important to acknowledge that vegetable and seed oils have suffered from extreme exploitation, and that indigenous peoples and ancestors have been using cold pressed seed oils for years in sparser manors, with a deeper understanding of their purpose within the human diet. 

That being said, lard and butter were always the most accessible forms of cooking oil, so that is what our bodies had evolved to process (naturally).

We could write an entire article citing sources, but luckily our friends at WAPF (Weston A. Price Foundation) have already done half the work for us. Although these articles discuss the dangers of highly processed oils, they do not break down the physiological incompatibility of them. Keep scrolling below to read about the physiological breakdown of omega 3/6 fatty acids.

WAPF ARTICLE:

The Big Fat Surprise: Toxic Heated Oils

WAPF PDF:

The Dangers of Industrial Fats & Oils

UNDERSTANDING OMEGA 3 AND OMEGA 6 FATTY ACIDS IN THE BODY

The proper ratio of omega 3/6’s in a healthy human diet is approximately 3:1. Although this ratio is obviously individualistic, the average individual (who is not consuming a traditional diet), has an omega 3/6 ratio of 1:20+.

OMEGA 6 FATTY ACIDS

i.e. Safflower, sunflower, sesame seed, flax etc.

When there is too many omega 6’s in the body, which is directly correlated to the overconsumption of vegetable/seed oils, then the omega 6 fatty acids are metabolically processed into inflammatory arachadonic acid (AA) rather than anti-inflammatory PG1 series prostaglandins.

Arachadonic acid eventually becomes leukotrienes or PG2 and TXA2 series prostaglandins, which are both highly inflammatory and can cause serious imflammatory diseases.

Leukotrienes (through the LOX pathway) are connected to chronic inflammation, whereas PG2 and TXA2 series prostaglandins (through the COX pathway) are connected to more acute forms of inflammation.

Funny enough, the proper amount of omega 6 fatty acids actually functions to inhibit the production of arachadonic acid! When we eat a traditional diet, our bodies function properly— who knew?

OMEGA 3 FATTY ACIDS

i.e. Animal fats, fish oils, soy, pumpkin seed, flax etc.

Omega 3 fatty acids become EPA and DHA through an enzymatic process. By nature, this makes omega 3 fatty acids competitive antagonists against arachadonic acid.

EPA and DHA are also vital for proper membrane health.

The catch here is that in order for plant sources of omega 3’s to become EPA, DHA, or anti-inflammatory PG3 series prostaglandins, they must first go through two enzymes: Delta-6-Desaturase (D6D) and Delta-5-Desaturase (D5D).

Interestingly enough, animal forms of omega 3’s also go through the enzymatic process of D6D and D5D, however they do not require the conversion into EPA and DHA because they already consist of EPA and DHA.

D6D and D5D enzymes are strongly inhibited by typical ailments we see in our society such as: high estrogen levels, high blood glucose, zinc and magnesium deficiencies, regular alcohol use, adrenal stress, and more.

Even if these plant sources of omega 3’s succesfully react with D6D and D5D, only 3-5% becomes EPA and DHA. Animal sources of omega 3’s already have EPA and DHA present, making them more bioavailable to the body and more sucessful in becoming anti-inflammatory PG3 series prostaglandins.

CONCLUSION

We need a healthy balance of omega 3/6 fatty acids in order to prevent the production of arachadonic acid— which leads to inflammation.

We need good sources of animal fats in order to do that, as this ratio is impossible to achieve by eating a plant based diet.

AGAIN: Even if the D6D and D5D enzymes are functioning properly, only 3-5% of plant omega 3 sources become EPA or DHA— which is terribly inadequate within a healthy human diet.

When animals are fed an unnatural diet (like cows eating corn), they are unable to efficiently produce their own EPA and DHA— which is why grass fed meats are absolutely essential.