Unfortunately, the foods that are presented in front of us today contain Omega-6 fatty acids. On the other hand, the consumption of Omega-3 fatty acids has decreased. While the ratio between these two fatty acids should be 1: 1, we can see in the measurements made today that this ratio is between 1:10 - 1:15. This is bad!
Omega-3 fatty acids are vital for our brains. These fatty acids, which make up approximately 25 percent of our brain tissues, unfortunately, fill their places with Omega-6 when the required amount is not taken.
The membranes filled with omega-6 are solid and slow. They act like partially clogged pipes that allow less liquid to pass through. Today, many scientists think that membranes with high amounts of Omega-6 are one of the main causes of degenerative heart and nerve diseases that block our vessels.
Omega-3s are fatty acids with a flexible and effective structure. They are also fragile, and foods containing Omega-3 are not very encouraging in terms of manufacturers' long shelf life. For this reason, some food companies produce by using more resistant (the here durable negative meaning of course!) Oils instead of Omega-3 to prevent or delay spoiling. One of the processes they use is to hydrogenate fatty acids. (example: Trans fats) It is very important for your health not to consume such products. These types of oils are motor oils.
Omega-3 and Omega-6 fatty acids are competing to get a parking space in our cell membrane. Even if you pay attention to your Omega-3 intake in your diet, you should also reduce the nutrients containing Omega-6. You can refer to a reliable supplement to move your omega-3 level to the limits it should be.
To improve your omega-3 levels, I suggest you consume fish, green leafy vegetables, brown seaweed. Despite this, when the desired level is not reached, you will consult your doctor and take 1-2 grams of supplements per day according to your deficiency.