Unlock the Power of Healthy Oils: Omega-3 & Omega-6

The Importance of Choosing the Right Oils: A Health Journey

In today’s health-conscious world, oils are a hot topic. From cooking to supplements, there is an ongoing debate about which oils are beneficial and which might harm your health. The conversation becomes especially interesting when we look at the journey of Udo Erasmus, who discovered the importance of oil quality after a personal health crisis. Through his research and experiences, Erasmus shed light on how oils can either promote health or contribute to disease, depending on how they are processed and consumed.

A Turning Point: The Journey Begins

Udo’s journey began in the 1980s when he experienced pesticide poisoning while working as a pesticide applicator. During this time, he was exposed to toxic chemicals that severely impacted his health. When doctors couldn’t offer a solution, he took matters into his own hands. With a background in biochemistry and genetics, Udo delved into the world of nutrition, seeking to understand the connection between food, health, and disease.

It was through this research that he became fascinated with essential fatty acids—specifically omega-6 and omega-3, both of which are crucial for human health. Essential fatty acids are nutrients our bodies cannot produce, so they must be obtained from our diet. However, while these fats are essential, Udo realized that how we process and consume them can drastically change their effects on our health.

Understanding Essential Fatty Acids

Omega-6 and omega-3 fatty acids are necessary for a variety of bodily functions, from brain health to reducing inflammation. However, the way these oils are processed can either preserve their health benefits or turn them into harmful substances. Many of the oils on grocery store shelves undergo a series of harsh treatments—like being exposed to heat, light, and oxygen—causing them to become oxidized and potentially toxic.

Udo discovered that during oil processing, manufacturers often use corrosive chemicals like sodium hydroxide and phosphoric acid, followed by bleaching and heating. These steps are taken to produce a clear, odorless oil that looks appealing to consumers, but they damage the oil on a molecular level. Even a small percentage of damage can introduce an astronomical number of toxic molecules into the body. Udo shared that in just one tablespoon of oil that is 1% damaged, there are around 60 quintillion damaged molecules. To put that in perspective, that’s a six followed by 19 zeros. Consuming these damaged oils over time can lead to inflammation, cellular damage, and an increased risk of diseases like cancer.

Omega-6: Friend or Foe?

Omega-6 fatty acids have a mixed reputation. On one hand, they are essential for maintaining healthy skin, regulating metabolism, and promoting growth. On the other hand, when consumed in excess, particularly from processed oils, they have been linked to inflammation and chronic diseases.

This is where Udo’s research becomes particularly valuable. He realized that the problem wasn’t omega-6 itself—it was how these oils were processed and consumed. In their natural state, omega-6 oils from seeds and nuts are beneficial. But when these oils are refined, oxidized, or used in frying, they lose their health-promoting properties and can become harmful. This has led to widespread misconceptions about seed oils in general, with some health experts advocating against them entirely.

Udo pointed out that not all seed oils are bad. When properly processed and handled with care, oils rich in omega-6 and omega-3 can be highly beneficial. The key is to avoid exposing them to heat, light, or oxygen, which are the very things that damage these delicate oils.

The Dangers of Frying with Oils

One of the most damaging practices in modern kitchens is frying food. When oils are heated to high temperatures, especially delicate oils like those rich in omega-3, they become oxidized and harmful. This oxidation process produces free radicals, which are unstable molecules that can damage cells and contribute to inflammation, aging, and chronic diseases.

According to Udo, frying is “the worst thing we’ve ever invented to do to our food.” When oils are heated for frying, not only do they lose their nutritional value, but they also create compounds that increase inflammation and the risk of cancer. This happens because the heat causes oils to interact with oxygen and light, breaking down their molecular structure and creating toxic byproducts.

If you want to preserve the health benefits of your oils, it’s best to use them raw or lightly cooked. For example, flaxseed oil is an excellent source of omega-3, but it should never be used for cooking. Instead, it can be drizzled over salads or added to smoothies. Similarly, extra virgin olive oil can be a good option for dressings or low-heat cooking, as long as it’s not exposed to high temperatures.

The Importance of Proper Oil Processing

Udo’s experience with pesticides led him to create a new system for processing oils. He understood that oils needed to be handled with extreme care to retain their health benefits. This meant protecting them from heat, light, and oxygen throughout the entire production process, from the moment they’re pressed to when they reach the store shelves.

He emphasized that oils should be stored in dark, glass bottles to prevent light exposure and should always be refrigerated. This process ensures that the delicate omega-3 and omega-6 fatty acids remain intact, allowing the oils to provide the maximum health benefits. This method is a stark contrast to the way most commercial oils are processed, which often leads to significant damage.

The Benefits of Omega-3 for Joint Health

Omega-3 fatty acids, found in oils like flaxseed, have been shown to reduce inflammation, improve heart health, and support brain function. Udo shared stories of how incorporating omega-3 oils into his diet helped alleviate symptoms of arthritis, a common issue many people face as they age. After consistently using high-quality, unrefined oils, Udo noticed significant improvements in his joint health and overall well-being. His experience highlights the importance of not just choosing the right oils but also using them properly.

For example, many people, including Udo and podcast host Adam, noticed improvements in joint pain after incorporating more omega-3 into their diets. Omega-3s play a crucial role in reducing inflammation in the body, which is why they are often recommended for people with conditions like arthritis.

Conclusion: Making Informed Choices About Oils

The takeaway from Udo Erasmus’s journey is clear: not all oils are created equal. While omega-6 and omega-3 fatty acids are essential for our health, it’s crucial to choose oils that are minimally processed and free from harmful chemicals. Oils that are processed with care and stored properly can provide a host of health benefits, from reducing inflammation to supporting brain health.

When selecting oils, look for options that prioritize health, such as those stored in dark, glass bottles and kept refrigerated. Avoid using oils for frying and opt for raw or lightly cooked preparations to retain their nutritional value. By making informed choices about the oils you use, you can support your overall health and well-being while avoiding the risks associated with damaged, processed oils.

There is a great podcast episode that goes into this topic in more detail.  Its called The Decision Hour: Click here to Listen

Or your favorite podcast. @TheDecisionHour

Disclaimer: The views and opinions expressed in this article are those of the authors and do not necessarily reflect the position of Heroes Media Group