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Ten Inflammatory Foods (Part 2)

2. Common Cooking Oils

Most people probably do not consider cooking oils to be a major source of inflammation, but they can be pro-inflammatory. Most vegetable oils used at home and in restaurants are very imbalanced towards the omega 6 fatty acids. Excessive imbalance of the omega 6 to omega 3 ratio promotes inflammation in the body, which we know through the studies can breed diseases like heart disease and cancer. Excess omega 6’s appear to interfere with the health benefits of Omega 3 fatty acids like the fish oils.

These oils to avoid are grapeseed, cottonseed, safflower, corn, soybean oil, unfortunately most vegetable oils. If you use these oils remember to help the balance by adding omega 3 oils to your diet. High Omega 3 oils are salmon oil, sardine oil, cod liver oil, walnut oil, macadamia oil and extra virgin olive oil.

Healthy balance means getting as close to 4:1 or lower of omega 6 to omega 3. Beyond-Biology supports healthy diet for people of all ages to avoid the diseases associated with a body full of chronic inflammation. Look for part three in this series!


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  2. Sylvia & Ben Olson says:

    We like to use coconut oil, especially for cooking. It is high in healthful medium chain saturated fatty acids. It is very low in omega 6 (about one fifth of that found in olive oil), and although it contains no omega 3, but olive oil is very low — not a significant source. We get plenty of omega 3’s from fish, fish oil and other sources. Coconut oil is very stable, even at high heats. Tropical Traditions is a great source for coconut oil and other healthful foods!

    also look for Mark Sisson’s (Primal Diet) summary of all types of oil

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