Seed Oils Decoded: My Secret to a Perfect Omega-6/3 Ratio

Seed Oils continue to be a controversial topic. Are they truly “poison” and responsible for the obesity epidemic? Or are they mostly hype and not worth worrying yourself about when you go out to eat at a restaurant or consume a snack? Is the Omega-6/3 ratio important, and what factors beyond diet influence it? We will address the topic of seed oils with provocative nuance and brutal practicality. And, by the end, you’ll have a reasonable grasp on this hot topic.

Chapters
0:00 – Seed Oil Controversy
0:44 – Defining Seed Oils
1:06 – Seed Oil vs PUFA vs Linoleic Acid
3:11 – Omega-6/3 Ratio
4:55 – Real Foods for the Win
6:00 – Randomized Controlled Trials are Limited
7:30 – Metabolic Context Matters
9:24 – What I Myself Do

Macadamia and Macadamia Oil

I’m a long-time, big-time macadamia fan. This includes the raw nuts, nut butters and the oils. While I don’t think Omega-6 PUFA are harmful per se, macadamia are the lowest Omega-6 nut and also low in oxalates, phytates and lectins, concerns for some people. They’re also packed with healthy Omega-7 fats, and incredibly versatile and delicious. The oil is also highly heat resistant, and one of my favorite cooking oils.

If you want to try any House of Macadamia products, use discount code NICK10 on anything in store: http://partner.houseofmacadamias.com/...

Prior Video on How Ketosis Works, and PUFA Hack:    • Finally! How Ketosis Really Works.  

References

Kaliannan K. et al. Multi-omic analysis in transgenic mice implicates omega-6/omega-3 fatty acid imbalance as a risk factor for chronic disease. Communications Biology. 2019. PMID: 31372515

Kumar C.M. et al. Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications. Journal of Food Science and Technology. 2014. PMID: 25892793

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