The cheap, heavily refined vegetable oils used most frequently by consumers – and by the makers of packaged, prepared, and restaurant foods – are high in inflammatory omega-6 EFAs and very low in anti-inflammatory omega-3 EFAs.  These include corn, soy, canola, sunflower, safflower, peanut and cottonseed oils.

While canola and soybean oils are often promote as sources of omega-3s, they contain far greater proportions of omega-6s.  Accordingly, they only add to the gross overload of omega-6s in the standard American diet, which delivers 25 to 40 parts omega-6 to 1 part omega-3.  In contrast, EFA researchers recommend, with virtual unanimity, that people consume about 3 parts omega-6 to 1 part omega-3.

To help get to the right ratio of omega-6 to omega 3s, we recommend drastically reducing your intake of vegetable oils, and replacing them with the following alternatives (listed in descending order of preference):

•    Extra Virgin Olive Oil
•    Macadamia Nut Oil
•    High-oleic Safflower and Sunflower Oil
•    Avocado Oil
•    Unrefined Canola (rapeseed) Oil

What oils can you start using to reduce your omega-6s?