Dr. Mercola's Censored Library (Private Membership)

Dr. Mercola's Censored Library (Private Membership)

Discussion about this post

User's avatar
Guillermou's avatar
Guillermou
2dEdited

Our health is the result of interactions between our genes and numerous environmental factors, such as our nutrition. While our genes haven't changed much in the last 40,000 years, our physical activity has decreased significantly, and over the last 70 years, our diet has changed drastically: 1) Our diet is high in calories. 2) We eat too much fat from processed foods, too many Omega-6 fatty acids, and trans fats. 3) Our consumption of Omega-3 fatty acids has decreased. 4) We eat fewer fruits, vegetables, and antioxidants. 5) And worst of all, the balance between Omega-6 and Omega-3 fatty acids in our diet, which has always been 1:1 throughout our evolution, has reached a severe imbalance of 15 to 20:1. Omega-6 fatty acids are important for our life and health because our body converts a significant portion of them into prostaglandins (PGE-1). Without PGE-1, we could not live. But if we provide our bodies with too much Omega-6 and too little Omega-3, the excess Omega-6 is converted into prostaglandins PGE-2, which inhibit the protective actions of PGE-1 and therefore pose a significant health risk.

There is evidence supporting the hypothesis that excess omega-6 PUFAs have pro-adipogenic and pro-lipogenic properties, and exposure to a diet rich in omega-6 PUFAs during the first years of life has been shown to be sufficient to program an increase in body fat mass in offspring. Dr. Mercola advises a limit of 5 grams per day.

Vegetable oils should be obtained from healthy foods with antioxidant properties. Avocados play a leading role due to their nutritional benefits, as they contain a wealth of nutrients: vitamins A, C, D, E, K, and B complex, as well as potassium. Olives and cold-pressed extra virgin olive oil from Picual olives are rich in Omega-9 and also provide Omega-3 and Omega-6. Green vegetables, Brussels sprouts, and cauliflower are also good sources of Omega-3. Omega-3 and Omega-6 fatty acids are also present in this fruit. Chia and flax seeds are notable for their high content of Omega-3 oils and antioxidant vitamin E. Nuts are another excellent way to get our dose of omega-3 and omega-6 fatty acids. Whether combined with fish oil or supplements, macadamia nuts are particularly high in omega-9. An excess of omega-6 fatty acids can lead to thickened and inelastic cell membranes. The body has to work harder to absorb nutrients and eliminate toxins. Tissues become clogged and inflamed. Inflammation is a primary symptom of many diseases, from cardiovascular disease to arthritis, allergies, asthma, and more. Omega-3 deficiency is also linked to conditions such as insulin resistance, diabetes, and mitochondrial dysfunction. High levels of LDL (bad) cholesterol are also associated with high cholesterol. Cholesterol is a substance that promotes healing and reduces inflammation. Furthermore, insulin stimulates increased cholesterol production.

Omega-3 fatty acids modulate cellular metabolism and insulin resistance in peripheral tissues, impacting metabolic function and the management of insulin resistance in humans. Studies underscore the potential role of mitochondrial morphology and dynamic behavior in determining mitochondrial dysfunction and the onset of insulin resistance.

Studies indicate that a high omega-6/omega-3 ratio appears to attenuate the beneficial effects of omega-3 supplementation on microbial diversity and abundance, while a balanced ratio promotes a more favorable microbiome profile. A comprehensive review highlights the potential effects of different endogenous omega-6/omega-3 ratios on the gut microbiota modulation capacity of omega-3 PUFAs, which should be incorporated as a mandatory monitoring indicator in future clinical research. These findings provide a new direction for further optimizing the clinical application of omega-3 PUFAs in the prevention and treatment of chronic diseases. A high omega-6 to omega-3 fatty acid ratio may be associated with a higher prevalence of age-related macular degeneration (AMD) among Korean women.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872768/ (2018)

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1575323/full?utm_source=chatgpt.com (2025)

https://link.springer.com/article/10.1186/s12937-025-01090-z (2025).-

https://www.mdpi.com/2072-6643/17/9/1540 (2025).--

https://pmc.ncbi.nlm.nih.gov/articles/PMC12524211/ (2025).-

https://www.mdpi.com/2072-6643/17/14/2322 (2025).-

Reply
Share
Just steve's avatar
Just steve
1dEdited

First thing this morning a Legacy Media article about LA Oils, Omega six's calling oh no, no such so. Mostly it was the usual nope, not me, it's all those other things, their fault. You know, like Ultra Processed Foods and such. The biggest take away, just get more Omega Three's. (Chase down all the other things being blamed and most likely they will all be in a circle finger pointing at each other doing the nope, no, not me, when more than likely they all have a hand in the decline of our ability to be healthy.)

We can not fix an Overload of Omega Six's by matching it with an additional Overload of Omega Threes anymore than we can fix a diet of to many calories of one food group by adding even more calories of another food group.

Omega six's our bodies need is an easy target not needing much if any effort. They are readily available in many foods without any plumping up there numbers. It's the Ultra Processing heavy use of them. One reason given is it increases the shelf life. How many remember when we were shown the Immortal Twinkies ages old yet looking much like the newly delivered Twinkies on the shelf?

Reply
Share
1 reply
2 more comments...

No posts

Ready for more?

© 2026 Dr. Joseph Mercola · Privacy ∙ Terms ∙ Collection notice
Start your SubstackGet the app
Substack is the home for great culture