Fats in immune cells can influence whether they survive or self-destruct, meaning your daily food choices shape how well your immune system responds to infections and disease.
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.
I don’t think you used the ‘S’ word - shhhhh - saturated fat. Husband was told in recent months by 2 doctors - to avoid red meat. SMH We just wink and say ‘ok’. (As I search out a well-marbled ribeye)
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?
Yes, Just, the excess of fats susceptible to oxidation in ultra-processed foods is especially harmful to health. 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.
Excessive consumption of omega-6 polyunsaturated fatty acids (PUFAs) versus EPA and DHA deficiency in modern diets is a disruptive factor in their balanced antagonistic metabolic functions in the human body. The beneficial effects of the omega-3 polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highlighted today by a large number of studies. They play a role in suppressing inflammation, gene expression, cell membrane fluidity/permeability, immune function, and intracellular/exocellular signaling. Over the past 30 years, they have been recognized as having played a role in this process. Preclinical studies indicate that omega-3 may have a positive effect on glucose metabolism due to its hypoglycemic and insulin-sensitizing effects.
Whole foods are full of phytochemicals, vitamins, and minerals that support metabolic processes and counteract the toxic load to which we are currently subjected. Conversely, ultra-processed foods constitute a toxic "cocktail" where serious synergies arise, exacerbating diseases. Co-ingestion of these toxins reduces elimination capacity by up to 40% compared to isolated exposure. Therefore, the industry is acknowledging that individual legal limits may be insufficient if a food contains four or five of these compounds simultaneously.
Research emphasizes that these compounds do not act in isolation. The synergy occurs at several levels:
1) Both acrylamide and acrolein are metabolized via the glutathione pathway. A diet high in ultra-processed foods depletes glutathione reserves, reducing the body's ability to detoxify these compounds and damaging synaptic proteins, suggesting a synergistic toxicity that accelerates neurodegenerative diseases. Acrolein and furans interact with the body's amino acids, enhancing the formation of DNA adducts that could explain the increased incidence of digestive cancers. While acrylamide is metabolized to glycidamide (mutagenic), furans act as hepatotoxins that inhibit DNA repair mechanisms. This synergy increases the risk of mutations in the digestive tract. Furans and acrolein damage the intestinal barrier, allowing AGEs to pass massively into the liver, promoting steatosis.
2) Acrylamide is formed from asparagine, while furans arise from the breakdown of sugars and vitamin C. Vegetable snacks, acrylamide, and acrolein (from heated, refined vegetable oils) compete for the same detoxification system in the liver (CYP2E1).
3) While AGEs activate the RAGE receptor (causing chronic inflammation), acrolein and acrylamide induce direct oxidative stress. Together, they accelerate endothelial damage and insulin resistance much more potently than either one alone. They accelerate biological aging relative to chronological aging due to the accumulation of AGEs and systemic inflammation.
4) Dietary AGEs alter intestinal permeability, allowing acrolein and other toxins to more easily cross the blood-brain barrier, which has been linked to an increased risk of neurodegenerative diseases and mental disorders (anxiety/depression). The National Institutes of Health (NIH) database of AGEs: https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/ (2013).--
5) AGEs activate the RAGE receptor, which triggers chronic inflammation (NF-κB). Acrolein potentiates this pathway by damaging transport proteins, facilitating the accumulation of AGEs in tissues such as the vascular endothelium and the brain. AGEs circulate longer, binding to long-lived proteins (collagen, myelin), causing chronic structural damage.
6) Polyunsaturated fats generate acrolein when heated, which acts as a catalyst that accelerates the formation of AGEs (carboxymethyl lysine). When consumed together, they immediately damage the vascular endothelium. The combination of AGEs and acrolein in processed meats induces a much higher postprandial inflammatory response than if they were consumed separately.
7) Taken together, the available evidence supports a consistent association between high consumption of ultra-processed foods and multiple indicators of accelerated aging, including frailty, cognitive decline, and decreased physical function. A study with more than 16,000 participants demonstrated that for every 10% increase in ultra-processed foods, the "biological clock" advances by months due to the byproducts of thermal processing.
8) A prospective analysis associates contaminants in ultra-processed foods (including furans and acrylamide) with an increase in colorectal cancer precursors in young adults.
Ninety-two studies from a systematic review showed high consumption of ultra-processed foods (UPFs) associated with chronic diseases, and meta-analyses showed significant associations with obesity, type 2 diabetes, cardiovascular disease, depression, and all-cause mortality. This is exemplified in a review of systematic reviews that shows convincing or highly suggestive evidence of associations with 32 specific adverse health outcomes and all-cause mortality.
Currently, they represent approximately half of caloric intake in many countries, especially among children. Higher consumption of ultra-processed foods is a risk factor for mental health in children and adolescents and is associated with poorer physical, mental, and social well-being. A classification of the degree of processing (NOVA), frequently used in food consumption surveys, was developed by the University of São Paulo, Brazil (third link). While ultra-processed foods promote hedonic hunger, they also disrupt the gut microbiota.
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).-
Excellent! Thank you!
I don’t think you used the ‘S’ word - shhhhh - saturated fat. Husband was told in recent months by 2 doctors - to avoid red meat. SMH We just wink and say ‘ok’. (As I search out a well-marbled ribeye)
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?
Yes, Just, the excess of fats susceptible to oxidation in ultra-processed foods is especially harmful to health. 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.
Excessive consumption of omega-6 polyunsaturated fatty acids (PUFAs) versus EPA and DHA deficiency in modern diets is a disruptive factor in their balanced antagonistic metabolic functions in the human body. The beneficial effects of the omega-3 polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highlighted today by a large number of studies. They play a role in suppressing inflammation, gene expression, cell membrane fluidity/permeability, immune function, and intracellular/exocellular signaling. Over the past 30 years, they have been recognized as having played a role in this process. Preclinical studies indicate that omega-3 may have a positive effect on glucose metabolism due to its hypoglycemic and insulin-sensitizing effects.
https://journals.lww.com/co-endocrinology/Fulltext/2013/02000/Omega_6_polyunsaturated_fatty_acids_and_the_early.12.aspx (2013).
https://link.springer.com/protocol/10.1007/978-1-4939-9882-1_3 (2020).
https://www.hindawi.com/journals/jl/2021/8848161/ (2021).
https://www.mdpi.com/1422-0067/24/13/10717 (2023).---
https://www.mdpi.com/2072-6643/15/12/2672 (2023).---
Whole foods are full of phytochemicals, vitamins, and minerals that support metabolic processes and counteract the toxic load to which we are currently subjected. Conversely, ultra-processed foods constitute a toxic "cocktail" where serious synergies arise, exacerbating diseases. Co-ingestion of these toxins reduces elimination capacity by up to 40% compared to isolated exposure. Therefore, the industry is acknowledging that individual legal limits may be insufficient if a food contains four or five of these compounds simultaneously.
Research emphasizes that these compounds do not act in isolation. The synergy occurs at several levels:
1) Both acrylamide and acrolein are metabolized via the glutathione pathway. A diet high in ultra-processed foods depletes glutathione reserves, reducing the body's ability to detoxify these compounds and damaging synaptic proteins, suggesting a synergistic toxicity that accelerates neurodegenerative diseases. Acrolein and furans interact with the body's amino acids, enhancing the formation of DNA adducts that could explain the increased incidence of digestive cancers. While acrylamide is metabolized to glycidamide (mutagenic), furans act as hepatotoxins that inhibit DNA repair mechanisms. This synergy increases the risk of mutations in the digestive tract. Furans and acrolein damage the intestinal barrier, allowing AGEs to pass massively into the liver, promoting steatosis.
2) Acrylamide is formed from asparagine, while furans arise from the breakdown of sugars and vitamin C. Vegetable snacks, acrylamide, and acrolein (from heated, refined vegetable oils) compete for the same detoxification system in the liver (CYP2E1).
3) While AGEs activate the RAGE receptor (causing chronic inflammation), acrolein and acrylamide induce direct oxidative stress. Together, they accelerate endothelial damage and insulin resistance much more potently than either one alone. They accelerate biological aging relative to chronological aging due to the accumulation of AGEs and systemic inflammation.
4) Dietary AGEs alter intestinal permeability, allowing acrolein and other toxins to more easily cross the blood-brain barrier, which has been linked to an increased risk of neurodegenerative diseases and mental disorders (anxiety/depression). The National Institutes of Health (NIH) database of AGEs: https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/ (2013).--
5) AGEs activate the RAGE receptor, which triggers chronic inflammation (NF-κB). Acrolein potentiates this pathway by damaging transport proteins, facilitating the accumulation of AGEs in tissues such as the vascular endothelium and the brain. AGEs circulate longer, binding to long-lived proteins (collagen, myelin), causing chronic structural damage.
6) Polyunsaturated fats generate acrolein when heated, which acts as a catalyst that accelerates the formation of AGEs (carboxymethyl lysine). When consumed together, they immediately damage the vascular endothelium. The combination of AGEs and acrolein in processed meats induces a much higher postprandial inflammatory response than if they were consumed separately.
7) Taken together, the available evidence supports a consistent association between high consumption of ultra-processed foods and multiple indicators of accelerated aging, including frailty, cognitive decline, and decreased physical function. A study with more than 16,000 participants demonstrated that for every 10% increase in ultra-processed foods, the "biological clock" advances by months due to the byproducts of thermal processing.
8) A prospective analysis associates contaminants in ultra-processed foods (including furans and acrylamide) with an increase in colorectal cancer precursors in young adults.
https://www.mdpi.com/2304-8158/14/19/3313 (2025).-
https://pubmed.ncbi.nlm.nih.gov/23060388/ (2012).-
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1807557/full (2026).-
https://blog.oup.com/2025/04/ultra-processed-foods-are-making-us-old-beyond-our-years/ (2025).-
https://pubmed.ncbi.nlm.nih.gov/41231486/ (2026).-
https://pubmed.ncbi.nlm.nih.gov/41820250/ (2026)
https://pubs.acs.org/doi/10.1021/acs.jafc.0c01345 (2020).-
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1754492/full (2026).-
https://www.mdpi.com/2072-6643/18/7/1048 (2026).-
https://www.sciencedirect.com/science/article/pii/S0889157526001298?via%3Dihub (2026).-
https://www.researchgate.net/publication/365967329_Cytotoxicity_of_a_Novel_Compound_Produced_in_Foods_via_the_Reaction_of_Amino_Acids_with_Acrolein_along_with_Formaldehyde (2026)
https://www.mdpi.com/2304-8158/14/2/285 (2025).-
---------------------------------------
Ninety-two studies from a systematic review showed high consumption of ultra-processed foods (UPFs) associated with chronic diseases, and meta-analyses showed significant associations with obesity, type 2 diabetes, cardiovascular disease, depression, and all-cause mortality. This is exemplified in a review of systematic reviews that shows convincing or highly suggestive evidence of associations with 32 specific adverse health outcomes and all-cause mortality.
Currently, they represent approximately half of caloric intake in many countries, especially among children. Higher consumption of ultra-processed foods is a risk factor for mental health in children and adolescents and is associated with poorer physical, mental, and social well-being. A classification of the degree of processing (NOVA), frequently used in food consumption surveys, was developed by the University of São Paulo, Brazil (third link). While ultra-processed foods promote hedonic hunger, they also disrupt the gut microbiota.
https://onlinelibrary.wiley.com/doi/full/10.1111/add.70186 (2026).-
https://www.mdpi.com/2072-6643/18/6/899 (2026).-
https://www.sciencedirect.com/science/article/pii/S2514664526000056 (2026).--