Omega-6 fatty acids are components commonly found in soybean oil, sunflower seed oil, grape seed oil, canola oil, and peanut oil, but they are usually refined vegetable oils produced in large factories. The ratio of Omega-3 to Omega-6 is 1:20 to 1:30, while the ratio needed by the human body is 1:1.
Refined vegetable oils are typically produced at high temperatures, which can generate free radicals that are carcinogenic. Additionally, solvents are added to increase the yield of vegetable oils. In ancient times, people consumed lard, beef tallow, and traditionally extracted vegetable oils, where the ratio of Omega-3 to Omega-6 was closer to 1:1.
Literature studies suggest that Omega-3 fatty acids have anti-inflammatory effects, while Omega-6 contains components that can cause inflammation. Although Omega-6 is involved in the immune response to external viruses, the excessive ratio of Omega-6 in modern diets may be one of the unknown reasons for long-term inflammation in the body.
This is why I recommend occasionally using oolong tea seed oil, as it is recognized that tea seed oil, including camellia oil, is the olive oil of the East, rich in Omega-3 fatty acids, which can help fill the gaps in modern diets.
by 陳以國