Too much of omega-6 not enough omega-3

Omega-6 and omega-3 keep a crucial part in our body. They are a part of the membrane of all our cells in an equal proportion. The long chain of omega-3 derivatives determines the fluidity of the membrane. In order to function well, our cells must have a fluid membrane which will permit the receiver like the insulin receiver to function in an optimal way. Too many omega-6 will make hard membranes of cells. Those one will become less sensitive to the insulin. On the opposite, a lot of omega-3 will increase the sensitivity of the cells to the insulin and will improve the metabolism of sugars.

Omega-3 can be found in nuts, colza oil, but also in fish like mackerel, salmon, hareng, trout, (tuna has Omega-3 too, but it contains mercury too and is not good for a regular consumption). Canned wild is also an excellent source; the fresh Atlantic salmon, a farmed fish which bring ten times less omega-3 according to a French study in 1999. There is very few omega-3 in the meat.

Too much omega-6 is not good for our health. When they are processed, the fatty acids from omega-6 develop very strong biologics effects. Some of them facilitate inflammation, tense the vessels and increase the blood pressure or even can lower the fluidity of the blood. On the opposite the effects from the omega-3 are much less important. Actually that means that an imbalanced diet with fatty acids from omega-6 can be toxic to health. Some studies put under the light a bigger risk of cardio vascular disease and cancers. According to several experts, a return to a food with an equal ratio of omega-6 and omega-3 would have a positive impact on cardiovascular condition of of occidental’s populations and would reduce the inflammatory disease.