Essential oils (or fatty acids as they are commonly known) are indispensable for optimum functioning of the body. They provide the basic building blocks for the body's numerous enzymatic and hormonal functions. They are also precursors to eicosanoids. Eicosanoids lower blood pressure, raise body temperature, modulate bronchial passages, and stimulate hormone production. Their production is highly dependent on dietary fat.

There are 3 essential oil families: omega-3, omega-6, and omega- 9 fatty acids. Both omega-3 and omega-6 posses the strongest ability to generate eicosanoids. Omega-9s are weaker and not labeled as essential but are helpful. The common source of omega-9s is olive oil.

The secret to optimum health lies in maintaining the right balance between the omega-3s and the omega-6s.

Omega-3 Fatty Acid

Eating deep cold water fish like salmon and tuna, or taking quality fish oil supplements, provides a reliable source of omega 3 fatty acid. There are 3 types of essential fatty acid found in omega-3 fats and oils. They are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and Docosahexaenoic acid (DHA).

When sugar is ingested, it is broken down into small molecules and is reassembled as fats called triglycerides. A high triglyceride level is an independent risk factor for cardiovascular disease. Sugar also raises insulin. When too much insulin is circulating in the bloodstream, the triglyceride levels increase tremendously concurrent with bad LDL cholesterol increases, and decreases of good HDL cholesterol . EPA in particular has a strong triglyceride lowering effect. Having an optimum amount of EPA (from fish oil) on board is clearly important for anyone with a high triglyceride level.

Unfortunately, some people cannot take a large amount of fish oil (3-6 grams a day) supplement without a "fishy blurp" and smell. Fortunately, there is an alternative. Flaxseed oil is an excellent and important alternate source of ALA. In addition, the body will also convert flax oil's fatty acids into EPA and DHA, but the conversion ratio is low and takes weeks. While the flaxseed oil is remarkable in itself, the value of the entire flaxmeal must not be discounted. It is an excellent source of fiber and contains cancer-opposing compounds called lignans.  Lignans deactivate the more cell-stimulating forms of estrogen and aid in the modulation of the undesirable side effects of the menstrual cycle.

Omega-6 Fatty Acid

Now let us take a look at omega-6 fatty acid. An over consumption of omega-6 fatty acid is an important cause of premature aging, leading to a variety of chronic degenerative diseases. However, not all omega-6 fatty acids are bad.  Gamma Linolenic Acid (GLA) is an important beneficial omega-6 fatty acid. Evening Primrose Oil (EPO) is a good source of linoleic acid.  EPO also provides the important gamma-linolenic acid (GLA), the beneficial omega-6 fat. The common notion, that omega-3 is a beneficial and omega-6 is a harmful fatty acid, must be dispelled. Omega-6, just like omega-3, is a much-needed fatty acid in order to maintain optimum functionality of your body. The problem of the modern day diet is that we simply consume too much omega-6 fatty acid (from sources like corn oil, sunflower, and safflower oil) in comparison to omega-3 fatty acid, causing an imbalance of massive proportions. While a good balance is approximately 4 to 1, most modern day diets have an omega-6 to omega-3 fatty acid ratio closer to 20 to 1 or greater.

GLA has a strong cholesterol lowering agent. Clearly, if your cholesterol level is too high, it is important to have the proper amount of the good omega-6 fatty acid on board for its GLA content. Good sources of omega-6 fatty acid include evening primrose oil (EPO), borage oil and black currant seed. The latter two provide 4 times more GLA than that supplied by EPO, therefore are more potent.

Omega-9 Fatty Acid (commonly from Olive Oil)

Olive oil contains a large amount of monounsaturated fatty acid. This is a "good"  fatty acid.  Just a spoonful of extra virgin olive oil helps the cholesterol levels go down. Studies have shown that adults  who consumed about 5 tablespoons of virgin olive oil daily (or about 25 ml) for a week displayed higher levels of antioxidant compounds, in particular phenols, when blood tests were done. Also, there was less oxidation of LDL cholesterol, otherwise known as "bad" cholesterol. It has been shown, in prior studies, that oxidation of LDL cholesterol is associated with the hardening of the arterial walls, which in turn can lead to heart disease. The findings may explain why the Mediterranean people have lower rates of heart disease. These people consume a diet rich in olive oil, fruits, vegetables and grains. Their calorie intake consists of more than one third monounsaturated fatty acids, which may help to lower total cholesterol and LDL cholesterol levels.

Though phenols from other sources such as red wine and onions have been shown to keep cholesterol levels down,  little is known about effect of antioxidants from olive oil.  This is why the researchers conducted a study based on 16 healthy adults.
The study group was instructed to abstain from foods containing phenol, such as coffee, tea, wine and vegetables, for 4 days. On the 5th day, they were each given 50 ml of virgin olive oil to consume, either by itself or with bread. The next day, the group was told to avoid the same phenol-containing foods, after which they could resume with their regular diet. At the same time, they were instructed to take 25 ml of olive oil daily for a week and to avoid high fat foods such as butter, margarine, cooking oil, nuts, baked foods and eggs. Blood samples taken, before and during the study, revealed higher levels of antioxidant compounds, including vitamin E and phenols, after one week. Similarly, levels of oleic acid, the predominant type of fat in olive oil, as well as monounsaturated fatty acids, were higher. These changes were associated with a slower LDL oxidation rate.

Conclusion

Our body needs a complete array of fatty acids in proper doses and balance for optimum health. The modern day diet, high in  processed food, contains far too many omega 6 fats. The ratio of omega-6 fats to omega-3 fatty acids, in early human history, was about  2-3 to 1. This is the ratio for optimum health. Sadly,  American's dietary ratio falls between 20:1 and 40:1. The reason being, too much omega-6 and not enough omega-3 fatty acid.  Consuming more omega-3 fatty acid will help lower the ratio. Another way of improving your omega 3 to 6 ratio is to consume meat from animals that have been raised exclusively on grass type foods and not grain fed commercial cattle or poultry as well as organic eggs instead of commercial eggs.

Those who are healthy, should make sure that there are enough omega-3 fatty acids in their bodies to provide the important DHA and EPA (that have triglyceride modulation properties, together with the right amounts of omega-6 fatty acid) to provide the important cholesterol modulating GLA on board. A series of properly formulated and balanced essential oil supplementation capsules, therefore, form the basic foundation of a comprehensive longevity program. Those with cholesterol challenges should add more GLA through Borage oil, and those with triglyceride challenges should add more fish oil. Those who cannot tolerate fish oil should consider flaxseed oil instead, either in capsule or liquid form. To get enough omega-9 fatty acid on board, consider using virgin olive oil in its unheated form during meals.

Oil containing sunflower, corn, soy, safflower and canola should be avoided due to their polyunsaturated fatty acid content.  These oils have a high proportion of omega-6 fats. We should use virgin olive oil , coconut oil, and organic butter instead.