Context. Context is all that matters.
Where did the n3:n6 ratio myth start? Does anyone really think that matters? It is no surprise people with better n3:n6 are healthier, but it isn't because of the ratio. Clearly, it is far easier to get n6 into the modern diet, so people with better n3:n6 ratios simply have a much lower intake of polyunsaturated fat. THAT is the true causative relationship, here. A higher n3:n6 ratio simply correlates with a lower overall intake of PUFA, but it is the low PUFA intake that is causative, not the ratio. This is an important article to read because it so amazingly accurate:
Fats and Oils: The importance of temperature
The melting and freezing points of fats play a major role in the human body. Saturated and monounsaturated fats are stable at 98.6 degrees F. Polyunsaturated fats are not. Polyunsatured fats maintain their liquid form at negative degrees. Consider that putting arachidonic acid inside the human body puts it something like 150 degrees ABOVE its melting point. Consider that putting coconut oil inside the body is only putting it around 10 degrees above its melting point. Consider placing your hand inside a pot of boiling water and the damage it would do to your hand, and that's only at 115 degrees above your body temperature. The human body temperature is extremely hot compared to polyunsaturated fat - hotter than your hand in boiling water. Context is everything.
Now, I'm not saying wild salmon and raw almonds are the same as soybean oil. These foods come loaded with antioxidants and vitamins (specifically Vitamin E) to help your body deal with the oxidation of the PUFA's and stabilize it. I still find beef and lamb far healthier than salmon and almonds, but I don't think they are agents of disease, here. The refined vegetable oils clearly are, though. They are stripped of their protective antioxidants, so they cause major damage in the body. Now, let's understand that EPA and DHA are far LESS STABLE than the ALA-based omega 3's and the omega 6's found in the polyunsatured seed oils because they are much longer-chain fatty acids (more open bonds = more instability). Fish oil is more prone to rancidity than soybean oil, it's refined THE SAME WAY, and we're putting that in our body as a health food? Huh? It's WORSE.
There probably isn't much of a reason to be scared of fresh, raw nuts (save weight gain, allergens and their fattening nature) or fresh, wild salmon, but RUN AWAY from their isolated oils.
Last edited by ChocoTaco369; 11-19-2013 at 09:41 AM.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.