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Indians have been consuming way too much omega-6 vegetable oils in the last six decades.

Until the 60s, people in India used ghee or coconut oil (in the coastal areas) as cooking mediums. The other major vegetable oils used for cooking at that time (peanut, mustard) were quite abundant in monounsaturated fats and not such a huge problem.

The oils with high Omega 6 (til or sesame oil), were anyway mostly used raw and in pickles and chutneys. 

The net result was that the consumption of Omega 6 fats was low.

With the excessive consumption of vegetable oils, including sunflower, soybean, and others, the Omega-6 to Omega-3 ratios for most Indians is 20:1 or higher. The ratio should be 3:1 or lower.

The Omega-6 to Omega-3 imbalance causes chronic inflammation, and I suspect that this causes a significant percentage of the lifestyle disease in India.

Here is a study that talks about the problem of a poor Omega 6 to Omega 3 balance –

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