4. Vegetable Oils Have An Uneven Ratio Of Omega-6 to Omega-3 Fatty Acids
Prior to the invention of vegetable oils, the ratio of Omega-6 to Omega-3 fatty acids maintained by most people was even. Too many Omega-6 fats can damage a person’s cells and, subsequently, have negative affects on their bodies through a process caused inflammation. Omega-3 fats work to prevent inflammation. Vegetable oils contain large sums of Omega-6 fat, which throws what should be an even balance off course. It is believed vegetable oil accounts for seven to eight percent of the average person’s caloric intake. That startling statistic increased the Omega-6 to Omega-3 ratio to 20-1, greatly heightening the potential for diseases and maladies brought about by inflammation.