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Abbreviations

GLA - gamma-linoleic acid
DHA - docosahexaenoic acid
EPA - eicosapentaenoic acid
EPO - evening primrose oil
BO - borage oil
LA - linoleic acid
LNA - linolenic acid

Omega 3 = alpha-linolenic acid = LNA = ALA = w3 = w-3 = n3 = omega-3

Omega 6 = linoleic acid = LA = w6 = w-6 = n6 = omega-6


Terminology


EFAs = Essential Fatty Acids

These are substances from fats that must be provided by foods because the body cannot make them, and yet must have them for health. EFAs exist in two families: omega-3 (omega-3) and omega-6 (omega-6). From these two, the body can make several derivatives, as well as eicosanoid 'hormones', and other active substances.

Omega-3s never turn into omega-6s in our body, and omega-6s cannot turn into omega-3s. Omega-3 and omega-6 EFAs do, however, have some overlapping functions.

As a result of overlap in functions, omega-6 can cover some symptoms of omega-3 deficiency. But, as a quirk of nature, omega-3 cannot cover most symptoms of omega-6 deficiency. This leads to a situation where, although omega-3 deficiency is far more widespread, omega-6 deficiency symptoms are easier to identify.

For many years, this quirk of nature led to the mistaken notion that omega-6 are more important than omega-3 (or that omega-3 are not essential at all). As a result, instead of focusing on bringing the missing omega-3 EFA back into the diet, much work has been done with oils rich in the omega-6 derivative GLA.

Healing Fat = good fat = good oil = right fat = right oil = essential fat = healing oil = essential fatty acid.

We use these terms interchangeably, but they all mean the same thing. These are substances found in fats, which the body can’t make, but needs for health, and therefore must obtain from foods.

More About Essential Fatty Acids

(Essential) omega-3 = omega-3 fatty acids include:

  1. ALA (alpha-linolenic acid; abundant in flax, and present in small quantities in hemp, walnut, soybean, and canola); given enough ALA to start with, the body converts ALA into SDA, EPA, and DHA in various tissues, according to need; conversion varies, depending on several factors, and ranges from less than 5% to 36% per day of the amount of ALA consumed;
  2. SDA (stearidonic acid; present in a few exotic seeds);
  3. EPA (eicosapentaenoic acid; parent of Series 1 eicosanoid hormones; found in fish oils);
  4. DPA (docosapentaenoic acid);
  5. DHA (docosahexaenoic acid; the major brain omega-3; also found in eyeball (retina), red-brown algae, and fish oils).

ALA = Alpha-Linolenic Acid is the omega 3 (omega-3) EFA. It is sometimes shortened to LNA.
ALA is very fragile to destruction by light, oxygen (air), and heat, and must therefore be protected from these influences. If this is not done, ALA molecules change from natural and beneficial to unnatural and toxic. ALA is destroyed about 5 times faster than LA, the omega-6 EFA.

ALA is deficient in the diets of most people in affluent societies. Due to processing damage, shelf life considerations, and changes in food choices, average intake of omega-3 has decreased to less than 20% of what was present in common diets 150 years ago. Even back then, omega-3 intake was less than optimal because only a few foods are rich in omega-3.

About 90-95% of the population gets less omega-3 than required for good health (making omega-3 the essential nutrient most often lacking in people's foods) and omega-3 is therefore the most therapeutic of all of the essential nutrients (20 minerals, 14 vitamins, 8-11 amino acids, 2 fatty acids).

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