Many of us know about about the benefit of Omega 3 fatty acids and EPA and DHA. Thousands of scientific studies have shown us the multiple ways Omega 3 fatty acids benefit us not only in our cardiovascular health, but improving our metabolism, boosting our immune system and reducing the risk of certain diseases.
What research also shows us is that we don’t get nearly enough Omega 3 fatty acids in our diets. Food manufacturers tend to remove this from food because Omega 3 fats are susceptible to spoiling and they want to keep their foods fresh for as long as possible.
Many estimates say we consume more than 30 times more Omega 6 fats than Omega 3 fats.
Consuming large quantities of Omega 6 fats scientists believe may trigger inflammation, sensitivity to pain and thickening of the blood.
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