Eating the right fats is now essential for optimum health.

Today, many people are now realising that there is a necessity to consume the good fats and reduce the harmful fats. The good fats are the two essential fats: Omega-3 Alpha Linolenic Acid (ALA) also called super polyunsaturated and Omega-6 Linoleic Acid (LA), more commonly known as polyunsaturated fat. These fats are essential because our bodies cannot exist without them and most importantly of all - they must come from food. A serious deficiency of either results in progressively poorer health. For these reasons, healthy fat is every bit as important as protein, minerals and vitamins. Our eating habits have changed since the arrival of processed food.

Omega-3 and Omega-6 fat consumption over the past million years. Note the reduced consumption of Omega-3 since 1900. It is true to say that we now consume too much Omega-6 and insufficient Omega-3. To correct this imbalance we need to consume more Omega-3, (the richest source is Flaxseed Oil with 52-62%) whilst reducing Omega-6.

To reduce Omega-6, avoid purchasing products such as Margarine that emphasise Polyunsaturated and replace with monounsaturated products or products emphasising Omega-3.

Why do I need essential fats? The essential fats act as lubricants, cushions and insulators, guarding against the stresses that we encounter. They provide structural rigidity to cell membranes, and specifically in the case of the Omega-3 Alpha Linolenic Acid (ALA), provide a range of anti-inflammatory eicosanoids. ALA is also known to disperse platelet aggregates in the blood.

A recent paper also explores the possibility of ALA increasing the tissue concentration of DHA (Docosahexaenoic acid), a special fatty acid stored in the brain - brain food with implications for improving visual acuity and enriching brain cell communication and development. Omega-3 ALA can be converted in our bodies to the longer chain EPA and DHA found in fish oils in the same way that fish eat algae to convert plant ALA to EPA and DHA.

The National and Medical Research Council recommend we increase our consumption of omega-3 fats (4)

To reverse the present imbalance we need to increase consumption of oils rich in Omega-3 fatty acids - Flaxseed (52-62%), Fish Oil (30%) and Cod Liver Oil (up to 25%), and reduce Omega-6 oils - Safflower, Sunflower, Sesame, Peanut, most other vegetable oils and fatty meats. The ultimate objective is to have an equal (1:1) ratio of Omega-3 and Omega-6 fatty acids.

Frequently Asked Questions

How is Flaxseed Oil taken and when is the best time?
Flaxseed Oil can be taken at any time of the day. As Flaxseed Oil is intended to be taken regularly, breakfast is the ideal time.


Is Flaxseed Oil the same as Fish oil?
Flaxseed Oil is plant oil high in Omega-3 (ALA). Fish eat plants and algae also rich in Omega-3 ALA and then convert the ALA to EPA and DHA in their bodies. Humans can convert ALA to EPA and DHA in their bodies, especially if they reduce their consumption of Omega-6 (polyunsaturated) oils such as safflower and sunflower salad oils and meat.

Can you take too much Flaxseed Oil?
Yes you can take too much of anything. Fat or oil intake should not exceed 30% of total kilojoules (calories) per day. When taking Flaxseed Oil, you should be mindful of reducing other fats so total fat is not increased overall.