Column #43

You may remember Paul Harvey’s broadcasts, “The Rest of the Story,” based on obscure facts surrounding famous incidents and people. As what is known increases, so does the list of little-known facts which is why modern nutritional studies revealing health issues have escaped public consciousness.

For instance, sugar, high glycemic foods, and hydrogenated oils are nutritional disasters. Yet the public consumes these at unprecedented levels (whole or as ingredients) and the media flaunts them with recommendations, advertisements, and recipes.

Many people also believe foods labeled organic, natural, whole, local, heart healthy, low fat, cholesterol free, gluten-free, etc. are safer or more nutritious. Unfortunately, many destructive foods (corn, soybeans, peanuts, rice, almonds, sugarcane, grain-fed meats, etc.) also carry some of these labels.

Misinformation regarding nutritional science is ubiquitous. Most medical professionals, school teachers, religious leaders, politicians, billionaires, and the media are seemingly misinformed. Even USDA recommendations have changed little since WWII. This common knowledge means that nearly everyone seeking a healthy diet is eating what they have always eaten yet expecting different results from feel-good labels.

“Omega-3” labels are also misleading because unless the consumer knows the rest of the story, they are being misled by marketing hype.

For the past quarter century, nutritional researchers have studied the ratio of Omega-6 and Omega-3 essential fatty acids (EFAs). Thousands of studies prove these two EFA families play a dominate role in brain and nervous system function and immunity. (Think dementia, Parkinson's, and every autoimmune disease known.) When Omega-6 and Omega-3 fatty acids are present in cell membranes in a 1:1 balance by weight (similar to green leaves–the foundation food for animal life), body functions are optimized. When Omega-6 to Omega-3 ratios reach 4:1 many chronic diseases including cancer, heart disease, diabetes, arthritis, asthma, MS, depression, dementia, and hundreds more start to occur. Some cancers grow when the ratio exceeds a mere 2.5:1.

Essential nutrients (amino acids, EFAs, and some vitamins) must come from food because our bodies do not synthesize them. This is why diet is critical. Bodies require basic building blocks to synthesize what they need and the diet must also provide properly balanced essential nutrients.

Here are some typical popular “health” foods and their average EFA ratios.

    ●    Walnuts–4:1
    ●    Fruit–6:1
    ●    Soybeans–8:1
    ●    Olive Oil–13:1
    ●    Whole Grains–17:1
    ●    Granola–22:1
    ●    Peanut Butter–220:1
    ●    Almonds–2,011:1 (This Paleo favorite is not a misprint!)

EFA ratios at 4:1 or more contribute to chronic diseases. Because the average American’s EFA ratio is above 10:1, healthcare is a major issue. At these levels the Omega-6 in the diet blocks the absorption of Omega-3 and is actually inflammatory!

The healthiest foods are meat from wild-caught seafood (0.2:1), grass-fed (1:1) and omega-3 (2:1) animals, and green leafy (0.5:1) vegetables. These foods provide energy and nutrients in the appropriate balance needed to build healthy bodies and minds.

It’s not just the presence of Omega-3 that is important. Instead it’s the ratio of the weight of Omega-6 to Omega-3 from all foods consumed during the day that is critical for optimizing health.

“And now you know the rest of the story.”

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

For additional reading:

Google Scholar search for “Omega-6+Omega-3+Ratio”

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids

Changes in Consumption of Omega-3 and Omega-6 Fatty Acids in the USA During the 20th Century

Food Analysis: GI, GL, Fat Ratio, Nutrient Load

The Omega-3 Scam

History of USDA Nutrition Guides