>- polyunsaturated fats are the category that includes omega 6 and omega 3 fatty acids. Even further, omega 3's can be ALA (from plants) or DHA (e.g. salmon) variety. Omega 3's and in particular DHA have been shown to have anti-inflammatory and other health properties.
You missed EPA which is also in fatty fish. ALA doesn't convert very well in humans to DHA or EPA. So eating lots of flax to get Omega3 is pretty useless.
Opinion: The conclusion I came to a few years ago is that we have too much PUFA in our foods, of which Omega-6 is just one form. Eating fatty fish and cutting down on vegetable oils high in O6 help to restore a more natural ratio that humans are more tolerant to. But ultimately saturated fats are intended to be the primary fuel.
Good point on PUFA, that was probably worth making it into my conclusion too.
In my home cooking I've started using macadamia nut oil (similar profile to olive oil, it's high in monounsaturated fats) in place of vegetable oil. You can get it on Amazon and it has a more neutral, slightly nutty flavor and a higher smoking point than olive oil, so it's great for slightly higher temps or cooking foods that you don't want to taste like olive oil.
>- polyunsaturated fats are the category that includes omega 6 and omega 3 fatty acids. Even further, omega 3's can be ALA (from plants) or DHA (e.g. salmon) variety. Omega 3's and in particular DHA have been shown to have anti-inflammatory and other health properties.
You missed EPA which is also in fatty fish. ALA doesn't convert very well in humans to DHA or EPA. So eating lots of flax to get Omega3 is pretty useless.
Opinion: The conclusion I came to a few years ago is that we have too much PUFA in our foods, of which Omega-6 is just one form. Eating fatty fish and cutting down on vegetable oils high in O6 help to restore a more natural ratio that humans are more tolerant to. But ultimately saturated fats are intended to be the primary fuel.