Living Magazine Fall 2015 Living Magazine | Page 22

ESSENTIAL
The term essential fatty acids (EFA) refers to a group of lipids that are vital for
optimum health, but that must be provided through the diet because the
body is incapable of synthesizing them. EFAs serve a number of significant
functions within the body, including cell growth, brain development,
muscle activity, immune function, joint health, and many others.
There is also a growing body of research concerning their influence
on long-term health. As the science of nutrition continues to
evolve, it is becoming clear that EFA intake is one the most
important aspects of good nutrition.
There are a number of different polyunsaturated fatty acids, but there
are two distinct types of long-chain omega-3s that have been shown
to confer these amazing health benefits: eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA), which are found exclusively in oily
fish and marine algae. The short-chain alpha linolenic acid (ALA), found
in high concentrations in seeds and nuts, also serves many beneficial
functions and actually converts (although not particularly effectively)
to EPA and DHA in the body. Numerous clinical observations and
longitudinal studies have displayed the cardio-protective effects of
diets high in EFA intake, especially the long-chain omega-3s contained
in marine life. These studies are so overwhelming that the Dietary
Guidelines for Americans have been recently amended to include more
seafood and the American Heart Association’s newest strategic goals
focus on increasing oily fish consumption.

RATIO

Dr. Damian Rodriguez is a member of
the dōTERRA education department.
Prior to joining dōTERRA, he worked in
public health and as a strength coach and
nutritionist for professional and collegiate
athletes. He holds both a doctorate in
Health Sciences with an emphasis in obesity and an
M.S. in Human Movement from A.T. Still University, as
well as numerous professional certifications in exercise
and nutrition. Dr. Rodriguez is a lifelong athlete who has
competed in everything from powerlifting to triathlons
and is very passionate about educating the public about
healthy lifestyle habits.

22 / FALL 2015 LIVING MAGAZINE

One of the most significant aspects of EFA intake is the omega-3 to
omega-6 ratio. The conventional “Western” diet includes an excess of
omega-6s and a deficiency of omega-3s. Present in nearly all processed
and restaurant-cooked foods, recent statistics suggest that vegetablederived omega-6s account for up to 20 percent of calories consumed
by the average adult.1 Furthermore, corn-fed beef and pork, one of the
primary sources of protein in the western diet, is high in arachidonic
acid, an omega-6 more pro-inflammatory than vegetable oils. While they
do have their own set of benefits, unlike omega-3s, many omega-6s
are pro-inflammatory, can block absorption of omega-3s or decrease
efficiency of ALA to EPA conversion, and have even been shown to
contribute to the progression of several non-communicable health
issues.2 Current evidence suggests that a 1:1 (omega-6 to omega-3)
ratio is ideal for optimum health, but the average in industrialized
nations is 16:1 and is often much higher.3 Also