Omega-3s and omega-6s are both important polyunsaturated fatty acids (PUFAs) in the diet. Because the Western diet is highly processed and thus saturated in omega-6 dense corn, wheat and oils, we consume far too many omega-6s. Health experts recommend that we should aim to improve our omega-3 to omega-6 balance by increasing omega-3 intake. The most efficient natural source of pre-formed omega-3 DHA and EPA is oily fish such as tuna, mackerel, sardines, herring and salmon. Green-lipped mussel oil is an even better choice because it contains a unique array of 30 healthy fatty acids, rich in omega-3s, including DHA and EPA.
One of the reasons to keep a healthy balance of omega-3s and omega-6s is that they tend to have opposing effects within the body. Omega-6 fats are pro-inflammatory while omega-3s are anti-inflammatory. Too many omega-6s means your body will be prone to unhealthy inflammatory conditions.
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