Now, you may or may not know that Omega–6 fatty acids will increase inflammation while Omega–3 fatty acids are anti–inflammatory.
Now in America, the average person consumes way more Omega–6 fatty acids than Omega–3 fatty acids. Ideally, the ratio of Omega–6 to Omega–3 should be 1 to 1. But what does that mean? It tells us that we need to be eating less foods that contain Omega-6.
There are a few different types of oils that are good for you, but some oils are better than others. For example, flax oil can convert to Omega–3 DHA, which is a good essential fatty acid, but it only converts in smaller amounts. So, one thing to remember is that animal food or fish has a lot more bioavailable Omega–3 DHA and EPA than some of the other oils.
It‘s more difficult for your body to convert grains or even oils from flax or sunflower seeds into the thing that you really need.
I do not recommend consuming inexpensive fish oil. I recommend going out and investing more in something like virgin cod liver oil. Something very raw and fresh. It is more expensive, but it really works. Sardines are good. You can even get the benefits from the can, but the larger fish like shark or swordfish are higher in mercury. Although many of these fish are high in a trace mineral called selenium.
Mercury tends to reduce the effectiveness of enzymes that contain selenium. Consuming cod liver oil and other high–quality fish oils can help increase selenium levels and reduce the impact of mercury in the body.
The other thing that has a lot of selenium is wheatgrass juice, especially the Kamut.
If you inflammation, selenium found in Kamut wheatgrass can help detoxify it. To reduce inflammation, up your intake of Omega-3 fatty acids. The best way to get these is through cod liver oil, but there are other options, too. Just be sure to balance your Omega-3s with Omega-6s.