Wherever you look, the recommendation is similar: if you wish to cut back your threat of coronary heart illness, weight problems, most cancers and all method of different well being issues, it’s best to minimize down on “dangerous” saturated fat, reminiscent of these present in butter and crimson and processed meats. As an alternative, you have to be gobbling “good” polyunsaturated fat. Meaning cooking with vegetable oils and mainlining leafy greens, oily fish, nuts and seeds. Easy.

Besides in relation to vitamin science, nothing is ever easy. On this case, the issues come up from the rising realisation that “good” fat aren’t all created equal — extra particularly, that whereas omega-3 fatty acids are certainly good for us, omega-6s may really be damaging your well being.

The concept the stability of omegas within the meals we eat can have an effect on our well being is properly established. It’s also clear that the standard Western food plan has turn into skewed in favour of extra omega-6s and fewer omega-3s over the previous 50 years, whereas on the similar time we’ve seen a surge within the incidence of illnesses related to extreme irritation, together with coronary heart illness and kind 2 diabetes.

All of which has led to claims that we should always not solely search to spice up the quantity of omega-3s in our diets, but in addition to chop down on omega-6s. But correlation isn’t causation. So can it actually be that consuming too many omega-6s, lengthy thought helpful, is dangerous for us? And in that case, what meals ought to all of us be consuming roughly of to optimise…