I recently read a few articles stating that too much omega 6 fatty acids can cause/contribute to inflammation in the body. Apparently most people consume too many omega 6's and not enough omega 3's.
but I notice this has omega 6 in it. If im already getting lots of omega 6 from my diet, and too much contributes to inflammation in the body.. why do they include it in the supplement? Should'nt I not take any extra omega 6? and just try and get more omega 3?
Evelyn Tribole has a good website in which she lists the new omega 6 research It is best IMO to reduce where possible sources of omega 6. Corn oil, sunflower oil, safflower oil, soyabean oil, are all industrially made vegetable/seed oils that our DNA didn't evolve to consume.
We do need some omega 6, it's an essential oil, but we can get all we need from food so don't consume any more if you don't have to.
It can sneak into a lot of supplements so it's worth checking.
I prefer MCT oil to be used as the carrier oil as that is very easily and quickly burnt as fuel, much like a carbohydrate, and it stimulates your mitochondria so your body actually ends up burning more calories than it consumes when you consume Medium Chain Triglycerides.
What's MCT oil, Ted?
Moxsum, hopefully, I get enough omega 3's by eating a good amount of seafoods as
well as grinding/eating flax seeds almost daily. Plus I do take a Krill Oil or Fish Oil
supplement almost daily. I figure I'm getting sufficient omega 6's in my daily diet.
__________________
May you always have..Love to Share, Health to Spare, and Friends that Care!
Thank you, I use XVcoconot oil also for my scrambled eggs.
Sure I do too. I found coconut oil spits a lot in the frying pan but if you use a lower heat it's much better.
I quite like using MCT in mayonaise MCT MAYONAISE and other recipes I tried using coconut oil but it was too solid. If you live somewhere where coconut oil stays runny it would work but not in the UK.
MCT is fine.(but pricey)
I have had lots of difficulty with olive oil over the years. It goes rancid easily, is often too purified, and even when I purchase from whole foods I have had to return new bottles that were spoiled. I have essentially left it behind. Oils that go rancid or oxidate easily cannot be good for your body unless you are sure you are eating them in a fresh state. Since coconut oil is not liked by my family members, which is really my preference, I use grapeseed oil for cooking.
I would not use flax seed oil and here is why. people have used flax for thousands of years. Only recently has flaxseed oil come into play in the diet. (the same for hemp oil) I would prefer to use oils that are known and well used over the ages. You have to ask, why did people not use flax oil? ... Of course that would also rule out canola for obvious reasons. What the heck is a canola anyway?
Another good oil is sesame as well as palm oil.
Olive oil is good but make sure it is not rancid. I have found that people often do not know the difference. A true fresh olive oil that is not over processed will have the scent of olives. When you find some short of going to Italy let me know.
For its replacement I have gone to grape seed oil for all my cooking needs and it has an ancient history of use.
I don't think it is bad to eat omega 6 and 9. Like everything, in moderation. Actually most of my fat comes from pure butter, from a grass fed source if I can find it.
__________________ "The nurse should be cheerful, orderly, punctual, patient, full of faith, - receptive to Truth and Love" Mary Baker Eddy
Visit www.HealthSalon.org
Canola stands for Canadian Oil Company or something, and it is GMO Rapeseed oil, a cheap oil but with a bitter chemical they have reduced genetically, and they call it healthy now for some reason. But it's still a cheap oil that nobody knows what effect it has. More positive spin on frankenfoods.
What does rancid olive oil taste like? I've had good luck until recently when there was a Spectrum brand on sale and it tasted really bad, a very odd, bitter taste. Had to return it. I assume it was rancid.
Canola stands for Canadian Oil Company or something, and it is GMO Rapeseed oil, a cheap oil but with a bitter chemical they have reduced genetically, and they call it healthy now for some reason. But it's still a cheap oil that nobody knows what effect it has. More positive spin on frankenfoods.
What does rancid olive oil taste like? I've had good luck until recently when there was a Spectrum brand on sale and it tasted really bad, a very odd, bitter taste. Had to return it. I assume it was rancid.
I challenged Whole Foods Market about Canola Oil once. They swore up and down and inside out that Canola was not genetically modified, which if it were, would black list it from their store. I do think that they are either liers or are hoodwinked like so many others. At the very least it would have to be hybred, which is not a natural food either but not to the same degree as genetically modified. Generally hybred foods do not carry a risk because their phytonutrient composition is not altered in its basic structure at the gene and DNA level. It is merely the introduction or elimination of certain genes through selective breeding that accounts for the changes, although it could change rations of phytonutrients and fats that may or may not be good for a human. That canola could be hybred from a plant that is known to be deadly to humans counts it off my list equally as much as if it were genetically modified. Yes, I've seen that rat study before, Ted. It should be passed around more.
Rancid oil will taste bitter. And to me if olive oil does not mildly taste and smell like olives its no good.
__________________ "The nurse should be cheerful, orderly, punctual, patient, full of faith, - receptive to Truth and Love" Mary Baker Eddy
Visit www.HealthSalon.org
My olive oil never seems to last long enough to get rancid! I buy Extra Virgin cold pressed, usually Greek or Spanish and never a problem - the new olive oils comingout of Australia are also very nice, I have seen them at Whole Foods
Canola stands for CANadian Oil Low Acid There is a toxin called eruicic acid present in rapeseed oil and canola oil supposedly is lower, I will try and find some thing slater but canola oil is basically a poison.
I but a good greek extra virgin olive oil either in cans (for frying) or an even better one for cooking. Yeah, its pricey, but ask yourself, how much were those 4 drinks you had friday night at the bar?
I use EXV coconut oil to make popcorn (the old fashion way. In a pot with some coconut oil and salt) it gives a great flavor and when I make cookies, coffee cake etc, I use a 50/50 butter cocounut oil mix.
I remember the discussion on HSI about how it is very difficult to find an olive oil that is not overprocessed even if the label says it's not. I felt a little discouraged because I don't want to pay a lot for a supposedly 'good' one when it's not so I don't use a lot of olive oil. I just bought one that Tropical Traditions has and it's supposed to arrive today so I'm curious,
I found this which is what Arrowind said (except for the pumpkin--anyone notice their olive oil tastes like pumpkin? I'll have to taste mine):
Quote:
Olive oil oxidizes over time and will become rancid if stored for too long; the average shelf-life of olive oil is 18 months from the date of bottling, as long as it is properly stored. Experts say you can tell if olive oil is rancid when it tastes like pumpkin (I find rancidity fairly easy to detect: the oil tastes bitter and aggressive on the palate and is no longer fruity in flavor). Some bottles of olive oil have a production date stamped on the label, but most do not, so you are better off buying your olive oil at a store that has a good turnover if you want to be sure the oil you buy was recently bottled. [You notice all those dusty bottles?!]
As olive oil ages, it loses its pronounced fruitiness and becomes more delicate in flavor. In the first few months after pressing, olive oil is pungent, fruity, and deep, and its color is dark, tending to green. Within 4 or 5 months, its flavor becomes a touch milder, its color less intense. After a year, the fruitiness gives way to a mellow olive flavor and the color changes to a golden hue. After 18 months, much of the olives' lingering aroma has dissipated and the color of the oil is far brighter, almost yellow.
Reading stories about how in Italy everyone picks their olive trees and has the oil made by the local olive press and how fresh and delicious is makes me jealous!
Omega 6 bad for you?
MCT oil?
Linear Mode
