Summary: Omega-3 and Omega-6 fatty acids work together and separately to perform many of the body's vital functions. Because 99 percent of the population does not get sufficient amounts of fatty acids in their diet, the best way to get sufficient and balanced amounts of fatty acids in the body is to take a quality dietary supplement.

Omega-3 and Omega-6

Omega-3 fatty acid is the primary component of cell membranes. It performs many vital functions including facilitating communication between cells, allowing the transfer of fluids in and out of cells. Working in tandem with omega-6 it makes prostaglandin which performs many regulatory functions in the body. Omega-3 also stimulates the production of cancer fighting substances in the body.¹

Omega-3 is an oil, a polyunsaturated oil. As the major component of cell membranes it acts as a barrier for the cell protecting it from contaminants in the blood stream. Using a process called "active transfer" waste material is let out of the cell, and nutrients are let into it. Omega-3 is very supple allowing a degree of flexibility in the cell. If the body does not get enough omega-3, it uses other fats in its place, such as saturated fat.

As an important facet of the diet, omega-3 is easily identified in the kitchen. Omega-3 oils will remain in liquid form at room temperature, and even in the refrigerator. Meanwhile saturated fats such as bacon grease, lard, and butter are solid at room temperature. There is a third type of oil known as mono-unsaturated fatty acid. Olive oil falls into this category. It is liquid at room temp, but hardens with refrigeration.²

When the body uses saturated fat in the place of omega-3, cells become less flexible, more brittle. Active transport is not carried out as efficiently, and communication between cells is hindered. It is easy to see why. At body temperature saturated fats are still solid.

Another vital function performed by omega-3 is to stimulate receptors to produce an enzyme that fights cancer, literally killing some cancer cells through a process called apoptosis.

Omega-3 works in tandem with Omega-6 fatty acid. Yet generally less is heard about omega-6 because it far more plentiful in the average diet. Omega-6 is found in fruits and vegetables. Ninety-nine percent of the U.S. population do not get sufficient omega-3 from their diet. Less than one percent gets the appropriate balance between omega-3 and omega-6.

Among the most important function of omega-3 and omega-6 are their role in the creation of prostaglandin, which helps to regulate many body functions, especially the transmission of information between nerve cells. Prostaglandins also regulate blood pressure, clotting, allergic responses, and kidney function. Omega-6 has a tendency to cause inflammation. Omega-3 counters this tendency.

Omega-3 is highly concentrated in only a limited number of foods. It can be found in fish oils, canola oil, and flax seeds. When the oil is cooked, it quickly degrades, and once it has degraded it operates in the body as a saturated fat. This is why cooking with canola oil is not a vast improvement over cooking with butter or even lard. Eating fish twice per week is highly recommended, but even this can be unsafe, as many predatory fish that contain omega-3 fatty acids also have higher amounts of mercury in their systems, which is toxic³.

Fortunately, omega-3 fatty acids can be extracted from fish, and the impurities can be removed from the fish oil. This oil is put into capsules and sold as a dietary supplement. Probably the ideal formulation of omega supplement combines the various types of omega fatty acids in a balanced formula, supplying sufficient fatty acids to maintain supple cell walls, fight cancer, and make prostaglandins.