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The advice is the same no matter where you look. If you want to reduce your risk of heart disease, obesity, cancer, and all sorts of other health problems, you should reduce butter and the “bad” saturated fats found in it. Red meat or processed meat. Instead, you should consume “good” polyunsaturated fats. This means cooking with vegetable oil and focusing on leafy vegetables, fatty fish, and nuts and seeds. Simple.
Nothing is ever simple, except in nutrition. In this case, the complication arises from the growing recognition that not all “good” fats are created equal. Specifically, while omega-3 fatty acids are certainly good for us, omega-6 fatty acids may actually be damaging to our health.
The idea that the balance of omega in the foods we eat can affect our health is well established. Additionally, while the typical Western diet has become increasingly high in omega-6s and low in omega-3s over the past 50 years, at the same time the incidence of diseases associated with excessive inflammation has skyrocketed. It is also clear that These include heart disease and type 2 diabetes.
All this has led to the argument that in addition to increasing the amount of omega-3 in the diet, we also need to reduce the intake of omega-6. But correlation is not causation. So can consuming too much omega-6, which has long been thought to be beneficial, really be bad for you? If so, what foods should I eat more or less of to optimize…
Source: www.newscientist.com
