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Omega-3s are named as such because the final double bond in the chemical structure is three carbon atoms from the “omega,” or tail end of the molecular chain. There are many types of omega-3 fats, but EPA, DHA, and ALA are the three most common:
Eicosapentaenoic acid (EPA): EPA produces chemicals called eicosanoids, which help reduce inflammation. EPA may also help reduce symptoms of depression.
Docosahexaenoic acid (DHA): DHA makes up about 8% of brain weight and is critical to brain development and function.
Alpha-linolenic acid (ALA): ALA benefits the heart, immune system, and nervous system. While ALA can convert to DHA in the body, the conversion is extremely inefficient, generally estimated at less than 10% of ALA converted to DHA.

Omega-6s are similar in structure to omega-3s, however, in this case, the last double bond is six carbons from the omega end of the fatty acid molecule. While it seems like a small difference, it actually translates into some very different implications on your health.

Omega-6s are more inflammatory than omega-3s. While some level of inflammatory response in the body is needed (like for fighting an acute infection or illness), too much can increase the risk of inflammatory disease. There are two primary types of omega-6 fats:

Linoleic Acid (LA): derived primarily from seeds, canola, soy, corn, and other grains. When eaten in high amounts, this fat can drive the inflammation process by inhibiting the beneficial effects of omega-3 fats. Linoleic acid is not a bad fat per se, but if eaten in high quantities relative to omega-3 intake, LA can drive inflammation too high.
Gamma-linoleic acid (GLA): derived from evening primrose, borage, and black currant, GLA has been shown to be anti-inflammatory as well as possible cancer preventive properties.


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*These statements have not been evaluated by the Food and Drug Administration. This video is not intended to diagnose, treat, cure or prevent any disease. It is strictly intended for educational purposes only. Additionally, this information is not intended to replace the advice of your physician. Dr. Peter Osborne is one of the most sought after alternative and nutritional experts in the world. A Diplomate with the American Clinical Board of Nutrition, a graduate of Texas Chiropractic College, and a doctor of pastoral science, Dr. Osborne is one of the world’s leading authorities on gluten, nutrition, and natural health. He is the founder GlutenFreeSociety.org, one of the world's largest informational sites on gluten sensitivity. In addition, he is the author of the best selling book, No Grain No Pain, published by Touchstone (Simon & Schuster). His work has been featured by PBS, Netflix, Amazon, Fox, and many other nationally recognized outlets. For more information, visit us at [ Ссылка ] or call 281-903-7527

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