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Fatty Acids Analysis
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FATS (lipids) are essential nutrients. Converse
to popular belief fats do not make you fat…carbohydrates make you
fat. Fats and lipids make up the membrane of every cell in your body
as well as provide raw material for energy production. Fats and
lipids also metabolize into a group of molecules that become the
wiring and communicating elements of the body responsible for
controlling most of what makes us tick or more accurately what makes
us function properly. We literally could not think, breath, move,
digest, maintain cellular integrity, or make a hormone without
proper fats and lipids.
OMEGA 3 & 6: Consume essential fatty acids in a 4:1 ratio of Omega 6 to Omega 3. Oils rich in omega 6 are sesame oil, evening primrose oil, safflower oil, sunflower oil. Oils rich in omega 3 are flax seed granules or flax oil. Pure, unrefined oils cold pressed, in glass containers only are recommended. Avoid artificial fats such as margarine and hydrogenated fats that embed themselves in cell membranes like plastic shutting down membrane activity. To achieve a 4 to 1 ratio, when using oils, use equal amounts of omega 3, flax seed oil, and omega 6, such as sunflower, sesame, safflower, or borage oil. For example, 1 Tbsp. flax oil to 1 Tbsp. Sunflower oil. If you use flax granules, or ground flax seeds, you must use twice as much flax as the omega 6 oil to get the 4 to 1 ratio. For example, 2 Tbsp. flax granules to one Tbsp. Sunflower oil.
STORAGE: Buy oils only in glass bottles because they will leach out toxic substances from plastic containers. Store all oils in a refrigerator, or a cool, dry place.
OTHER OILS: Do not use flax seed oil in high temperature cooking because it becomes toxic, having a low smoke point, instead use extra virgin olive oil or coconut oil. Coconut oil is broken down in the stomach and used by the liver for energy rather than being transmitted to the bloodstream and causing atherosclerosis. It does not elevate the total cholesterol ratio, and does not present a risk for heart attacks. Olive oil is fine to use, especially on salads. It is a neutral oil and is low in omega 3 and 6.
Inside story of Omega 3 Fatty Acids
Why 4:1 Ratio oil?
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