Essential Fatty Acids

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Omega 3 oil. Linoleic Acid's first double bond is at the sixth carbon. Thus, it is referred to as an Omega 6 oil (see Figure 1).

Due to these distinct differences, Linoleic Acid and Alpha-Linolenic Acid form entirely different prostaglandins. A deficiency in either Essential Fatty Acid is associated with decreased synthesis of anti-inflammatory prostaglandins.

Many of the beneficial effects of chosing a diet rich in plant foods are the result of the low levels of saturated fat and
the relatively higher levels of essential fatty acids.

Now there is increasing evidence that the ratio of Omega 3 to Omega 6 in the diet can play a crucial role in the development of many degenerative diseases.

Dr. Rashda Karmali of the Memorial Sloan-Kettering Cancer Center in New York is one of the leaders in the study of
the relationship between the essential fatty acids and cancer. At a NATO Conference, she stated that she has found
that the best ratio of Omega 3 to Omega 6 for preventing cancer is a one to one ratio.3

Most diets have become unbalanced due to the extensive processing of our food supply. Many food processors go to
great lengths to remove the Omega 3 in order to increase the shelf life of foods.

Milling and refining grains to produce white flour eliminates Omega 3. Also, the refining and hydrogenation processes
effectively remove Omega 3 from commercially available vegetable oils.

Another problem exists in the way our animals are currently raised. In "the good old days", animals wandered around
eating a varied diet. Today, most animals raised for food are kept in feed lots where they are fed a processed grain diet from which most of the Omega 3 has been removed. Animals are like humans. They cannot manufacture Omega 3 and Omega 6. As a result, those who consume high amounts of animal meat are likely to have an unbalanced ratio of essential fatty acids, particularly the Omega 3.

In our body Omega 3 and Omega 6 go through a number of changes and are converted into other, more familiar families of fatty acids.

Several steps down the line in the Omega 3 family, fats called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are produced from Alpha-Linolenic Acid.

On the Omega 6 side, fats like Gamma Linolenic Acid (GLA) are produced if all of the components are available, including arachidonic fatty acids.

We need a balance and proper ratio of Omega 3 and Omega 6

The most compelling reason we need this balance is because these essential fatty acids are precursors for prostaglandin production in the body.

The prostaglandins are a very important group of hormonelike chemicals that regulate virtually every major body function, including blood pressure, fluid retention, blood cell stickiness, inflammation, allergies, fever, and the
immune system, just to name a few!

Over fifty different prostaglandins have been discovered so far and scientists speculate that hundreds will eventually
be found.

Sometimes we refer to these prostaglandins as "good" and "bad " because they can have both negative and positive effects. However, this is not technically correct because we often need both effects, but at different times.

Blackcurrant Seed Oil
one of the best sources of Omega 3 and Omega 6. There are several plant oils available that provide some essential fatty acids: Borage, Primrose, Safflower, and Flax. Some oils, such as Flax and Safflower, lack GLA. Oils like Borage and Primrose do not contain Alpha-Linolenic Acid. While all of these oils can be good if taken in the proper ratio and balance, one oil, Blackcurrant Seed Oil, appears to provide a balanced profile of Linoleic, Linolenic, Alpha Linolenic (ALA) and Gamma Linolenic Acid (GLA).

For example, too much platelet stickiness produces blood clots that can cause strokes and heart attacks. Consequently, the prostaglandin that causes platelet stickiness is often labeled a "bad" prostaglandin. But what if you cut your finger? Now you need some platelet stickiness to form a scab so that you don't bleed to death. Now we refer to it as a "good" prostaglandin. We need both reactions. We need different prostaglandins and, as such, we need the Essential Fatty Acid balance and ratio that provides the right response from the right prostaglandin. Unfortunately, the Standard American Diet (SAD) frequently produces too much prostaglandin (an imbalance) which leads to platelet stickiness and blood clots. This is a major problem, as this is a contributing factor to cardiovascular disease, heart attacks, strokes and countless other problems.