Omega 6
What does commercially raised poultry, eggs, pork and fish all have in common?
What do these have in common with vegetable oils?
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The food supply chain is a complex network involving crops, trucks, trains, animal feedlots, butchers, distributors, and grocery stores. Within this system, there are certain macronutrients, like Omega-6, that can accumulate as it moves along the chain. Typically, when we discuss bio-accumulation, we refer to the accumulation of toxins. However, Omega-6 is not a toxin; it is actually essential for the human body in small amounts. Once Omega-6 intake surpasses 4% of our daily calories, it reaches a disruptive level of saturation in our cells, this inhibits the electron transport chain in our mitochondria especially the in the cardiolipin layer reducing our output of ATP essential for every bodily process.
Omega 6 Facts you Must Know
It is impossible to become omega 6 deficient.
Excess Omega 6 accumulates in the fat of monogastric animals.
The half-life of omega-6 fatty acids in the body’s adipose tissue has been estimated at approximately 680 days. This means it could potentially take years to restore a correct balance of omega-6 in the body. On the other hand, fructose is metabolized much more quickly. Normally, fructose is metabolized within six hours after it’s consumed. Chronic consumption of fructose could still present similar risks to the liver and mitochondria.
Corn, soy and vegetable oils form large portions of animal feed, they all contain Omega 6.
Humans are also monogastric and have poor conversion of Omega 6 to Saturated and Omega 3 fat.
Commercially raised monogastric animal products are the most vulnerable to accumulate Omega 6 in their fat.
Poultry & Eggs
Pork
Farmed Fish
In the United States specifically we have seen some of the biggest increases in chronic disease. A notable increase seen in the consumption of poultry. It is quite clear that the consumption of obese poultry that are fed corn, soy and soybean oil along with a per capita increase in pork consumption is at the center of large increase in omega 6 consumption driving the chronic disease epidemic. It is interesting to observe that the consumption of beef, lamb, and goat has remained steady, while the production of vegetable oil has increased by 100 times since the 1920s. Additionally, there has been a 5 times increase in poultry consumption, a 1.5 times increase in pork consumption, and a significant surge in fish consumption from aquaculture.
I sourced the data for the pie charts below from the Quartz Ritchie King graph, demonstrating the significant shift away from high-quality ruminant animal meat and wild fish towards lower-quality monogastric animal meat and farmed fish. This serves as further evidence of our increased intake of omega-6 fatty acids. The 20-fold increase in omega-6 since ancestral times represents the most significant and damaging rise in macronutrient consumption ever recorded. This increase is more strongly associated with chronic diseases than the rise in sugar consumption, which occurred over a period of about 200 years, whereas the omega-6 surge mainly occurred within the last 70 years. This parallels the alarming increase in chronic diseases we are witnessing today. Its worth noting that we have also seen a rise in the amount of omega 6 found in eggs.
It's interesting to observe that saturated fat, cholesterol, and sodium levels have remained relatively stable during a period when chronic diseases have been on the rise. Yet, these nutrients receive the majority of blame without any significant changes. This highlights the need to question the trustworthiness of media, research studies, foundations, and governments when they attribute heart disease and obesity primarily to these factors. It is essential for us to examine the data ourselves and draw independent conclusions, freeing ourselves from the dogma being propagated. Negligent journalism is leading to the premature deaths of millions of individuals, while many unsuspecting participants in the medical system remain unaware of the extent of this collective thinking. Family doctors, in particular, are often encouraged to see patients every 15 minutes, leaving little room for patients to ask critical questions about the medical system they are part of.
Now let's uncover the data that has been hidden from us, shedding light on the significant role of omega-6 in chronic diseases. A staggering 210 million metric tons of vegetable oil, mostly containing around 50% omega-6, has flooded the market. These seed oils have the highest concentration of omega-6 among all available products. During the refinement process, they are subjected to damaging levels of heat, making them more prone to oxidation and bleached with hexane—a highly toxic chemical used to make vegetable oils more palatable, as they would otherwise taste like industrial waste by-products. It's important to note that vegetable oils were originally intended for lubricating manufacturing equipment and were not initially meant for human consumption. However, their addition to fiber bars, along with sugar and salt, made for an inexpensive yet highly profitable product. A protein bar that costs 30 cents to make can be sold for 2 or 3 dollars.
Vegetable oils have a unique effect on the endocannabinoid system—a satiety signaling system connecting the stomach to the brain and part of the nervous system. Interestingly, this is similar to what occurs during gastric bypass surgery, where nerves connected to the removed part of the stomach are cut, resulting in reduced hunger signaling. Marijuana also stimulates the endocannabinoid system, causing the "munchies" in a similar way. In a typical processed food item, we end up consuming 5 to 20 times the natural dose of omega-6, leading to a rapid increase in satiety signaling.
It is incredibly alarming to witness the physiological changes occurring in our bodies due to increased omega-6 consumption. Not only are we experiencing weight gain, but the percentage of omega-6 (Linoleic Acid) in our subcutaneous fat is also rising. A study conducted in 2008 revealed that individuals in the United States had 23% omega-6 in their subcutaneous fat, and it is suspected that this percentage has further increased, possibly reaching around 30% now. This trend is likely prevalent in most countries due to the consistent global overconsumption of omega-6. Such a phenomenon is unprecedented in the wild animal population. As we have domesticated and intensified animal production, we ourselves have become more domesticated and urbanized. The issue lies not in animal consumption itself but in the poor quality food sources that animals are exposed to, leading to their bioaccumulation of omega-6.
We observe a corresponding decrease in the occurrence of heart disease in populations with lower levels of omega-6 in their subcutaneous fat. Based on this, there is currently no evidence supporting the notion that omega-6 fats are "heart-healthy." This calls for an immediate investigation into the motives of foundations, research studies, media, and governments that may be attempting to manipulate the population into continuing excessive omega-6 consumption. It's crucial to understand that if there is evidence linking omega-6 to heart disease, it is highly likely to be associated with other inflammatory-related chronic diseases as well.
Important to note that while ruminant animals are less susceptible to omega-6 increases, their reduced consumption of fresh grass can negatively impact nutrient quality, specifically regarding vitamin K2, which plays a vital role in heart health. Consuming less ruminant animal meat and opting for more monogastric-type animal meat can result in deficiencies in K2 and other nutrients, among other consequences.
We now have knowledge that over 93% of the population is experiencing metabolic dysfunction, which impairs their ability to efficiently process glucose in the cells. Additionally, nearly 50% of the population is classified as obese. However, it's important to note that obesity is currently measured solely using the BMI index, which is not a comprehensive marker of overall health. Simply having a BMI within the range of 18.5 to 25 does not necessarily indicate good health or physical fitness.
Due to the prevalence of metabolic dysfunction, many individuals are also developing a hidden condition called sarcopenia, which refers to the loss of muscle mass and strength. This condition is not easily detectable and can be revealed through tests such as a Dual-Energy X-ray Absorptiometry (DEXA) scan or a simpler strength and grip test. The average age of onset for sarcopenia is currently estimated to be between 50 and 60 years old, although it may be underdiagnosed as it requires specific tests to identify.
The chart below shows sugar consumption in the US. It's worth noting that the increase in consumption from 1920 to 2016 is relatively small. Our sugar intake has not significantly changed during the period when chronic diseases have become prevalent in the population. The major surge in sugar consumption occurred from 1820 to 1920, which did not coincide with a notable increase in chronic diseases. This doesn't mean that sugar isn't a factor in chronic diseases, but rather that it didn't become a significant problem until the rise of omega-6 fats and potentially the introduction of artificial sweeteners, including high fructose corn syrup (HFCS). HFCS and omega-6 fats may work together to contribute to chronic diseases.
It's worth noting that the liver can detoxify HFCS within approximately 48 hours, depending on the amount consumed. While HFCS can contribute to issues like non-alcoholic fatty liver disease (NAFLD), elevated triglycerides, and fat storage, the body and liver can handle it more easily. On the other hand, excess omega-6 fats can take up to 7 years to be detoxified from the body. Omega-6 acts as a slow-acting poison that accumulates over time, and once its detrimental effects are realized, it may be challenging to reverse and detoxify its impact on the body. The chart includes HFCS as a type of sugar, but its effects are believed to be more severe compared to regular sugar.
In the chart below, we can see the breakdown of our sugar consumption, focusing on the period from 1966 to 2004. There is a significant increase in the consumption of corn sweetener (HFCS) between 1970 and 1985, followed by a plateau and a slight decline as shown in the chart up to 2016. I believe this rise can be attributed to the widespread use of artificial sweeteners, which I consider to be the third and most recent contributor to obesity. It seems that artificial sweeteners, high fructose corn syrup, and omega-6 fats have all played a role in the development of our current state of chronic diseases. However, it is important to note that omega-6 fats appear to be the primary driver, followed by HFCS and artificial sweeteners. The problem is that omega-6 fats are highly addictive and can be found extensively in our food supply. To address this, I have created a pasture food guide that focuses on reducing omega-6 fats by promoting a nutrient-dense animal-based diet.
Conclusion
In conclusion, omega-6 is an unstable polyunsaturated fat that is susceptible to lipid peroxidation, leading to the production of harmful byproducts such as 4-Hydroxy-Nonenal (4-HNE) and reactive aldehydes. These byproducts, along with omega-6 itself, can damage our mitochondria and cell membranes. Moreover, omega-6 interferes with the enzyme responsible for converting ALA to omega-3 and competes with its absorption within our mitochondria.
The evidence presented clearly demonstrates a significant increase in omega-6 consumption, which coincides with a sharp rise in chronic diseases. This provides strong support for the claim that omega-6 is a major contributor to this increase in chronic disease. It is evident that omega-6 is present in various food sources, including poultry, commercial eggs, farmed fish, pork, and vegetable oils. To address this issue, it is crucial to prioritize high-quality saturated fats and place them above omega-6 in the fat hierarchy. This entails focusing on consuming grass-fed and wild-fed animal products such as ruminant meat, eggs, and milk, which not only reduce omega-6 intake but also ensure an adequate intake of omega-3 fats, vital for optimal mitochondrial function.
Excess Omega 6 fats are leading to a significant increase in disease across the population. There is a clear correlation between the rise in vegetable oil containing products and the prevalence of chronic disease worldwide, scientific evidence supports the causal relationship. The concerning issue is that these vegetable oil-based processed foods are readily available in supermarkets and are cheap to produce due to their plant-based nature. Moreover, they are highly addictive, as Omega 6 fats interfere with satiety signals in the endocannabinoid system, similar to how marijuana triggers the "munchies." Consequently, these foods can be sold at high prices, resulting in profit margins exceeding 60 to 70 percent. This creates massive incentives to protect the multi-trillion dollar industry that profits from these toxic plant-based foods.
This situation stands in stark contrast to the struggles of cattle farmers, who work tirelessly to produce meat with profit margins of at best 20%. The financial motives to sell cheap, plant-based toxic foods are further compounded by the rapid growth of the healthcare industry, which has become a trillion-dollar behemoth supported by the continued proliferation of diseases fueled by the sales of processed plant-based products. It is disconcerting to observe that companies like Bayer Pharmaceutical engage in quadruple dipping, as they own farms, produce pesticides, manufacture drugs, and manipulate clinical studies to promote the consumption of processed foods over pastured animal products such as meat, dairy, and eggs.
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