Polyunsaturated Fat

Many foods naturally contain polyunsaturated fat. They include omega-6 and omega-3 essential fatty acids that play a vital role in regulating inflammation and other key functions. Concentrated and potentially dangerous amounts of omega-6 fat are in vegetable and other omega-6 oils, with the highest levels contained in safflower, peanut, corn, canola, and soy oil. Many processed foods contain high amounts of these oils. Too much omega-6 polyunsaturated fat, whether from vegetable oil, processed food, or dietary supplements, can adversely affect health in two significant ways. First, an excess of omega-6 oil can contribute significantly to chronic inflammation, increase pain, and adversely affect muscle function, important factors in most physical injuries.

Second, polyunsaturated fat is easily oxidized to substances called free radicals, making it a potentially dangerous food. Oxidation occurs when this type of fat is heated or exposed to light and air. When we consume oxidized fat, this free radical stress can damage cells anywhere in the body, speed the aging process, turn LDL cholesterol “bad,” and significantly increase the need for antioxidant nutrients.

广告：个人专属 VPN，独立 IP，无限流量，多机房切换，还可以屏蔽广告和恶意软件，每月最低仅 5 美元

Many fats contained in dairy foods—such as butter and cheese—are also an omega-6 fat. The fat content of most people’s diet is very high in concentrated omega-6 fats from vegetable and other oils and dairy products; this poses a serious imbalance. To accomplish a better balance of fat, begin by avoiding all vegetable and omega-6 oils and processed food; instead, use extra virgin olive or other recommended fats.