Todd,  I think you are really on point here.  Are you also of the opinion
that the w-6/w-3 issue is also compounded by the transfat load which is
also typically superimposed on those same oils used extensively in
processed foods and, I shudder with the memory of the tonnage I consumed,
the "margarines" that we were urged to use in place of butter?  Rick

Todd Moody wrote:

> On Thu, 8 Apr 1999, Larelle wrote:
>
> > What is wrong with Omega 6 oils?
>
> The omega-6 oils tend to promote cellular processes that are
> inflammatory and thrombotic.  It is thought that a "natural"
> ratio of w-6 to w-3 oils is about 4:1, but because of the
> extensive use of w-6 oils in food processing, the typical
> American diet has a ratio of about 20:1.  Some people believe (I
> am one of them) that this is a very likely explanation for the
> increase in heart disease in the 20th century, prior to which
> things like safflower and cottonseed oil were simply not
> available.
>
>
>