Where did the Omega 3's go from our diet ...

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D. S. McGerk | april/16

Topic: Fat and Oil in modern diets.

, we need to understand "Why do we Eat"; also, how did our modern diet evolve. Specifically, "Fats and Oils" and their consumption. Reviewing our eating habits is the goal.

In trying to answer the question Where did the Omega 3's Go?, I recently made the statement that our modern seed oils Soybean, Corn, Canola, and Cottonseed oils are Processed oils. (Note 1) These oil were invented in the last 100 years and migrated into the modern shortenings, hydrogenated oil (chemical industries replacement for lard and tallow), and cooking oils. (1) These oils are not cold pressed (expeller) oils and must be extracted by heat and chemicals.

Linoleic acid (LA) (shown to affect mammary tumorigenesis) (2) is the predominant polyunsaturated fat in the human diet, up 136% since our fathers fought in the Korean War. According to Susan Carlson, PhD, and Stephen Guyenet, PhD, (3), who published a paper in Advances in Nutrition (2a) which shows the rise in seed oil consumption.

We can see from these 2 charts, that the last century has dietary changes with regards to fat and oil consumption within the US and EU is following this trend. There is much evidence gathering that when coupled with High Intake of Simple Carbohydrates in the diet, this presents a real decline in overall health and wellness to the population. (... the Obesogenic Diet.)

If we now couple this with a decline in Omega 3 fats, a clearer view of a problem is presented. We can stop using process oils, and stick with cold pressed oils (Olive, peanut and sunflower). From our (Fats - and the Centenarian Diet) we see that coconut oil and olive oil present as the best choices.

Healthy vitamins and fats for longevity.
Jo Johnson at - Health Benefits of Grass-Fed Products, Summary of Important Health Benefits of Grassfed Meats, Eggs and Dairy

Factory Farming Practices (CAFO - Confined Animal Feeding Operations) happened: The above chart (4) applies to Pigs, Chickens, Ducks and Geese, and Beef, and we can see the change in our farm animal fats with modern feeding practices (currently: animals average 9 - 11 months in feedlots). (Note 2) This change in fats started early last century, and accelerated since WWII. Not only that, but these feeding practices have accelerated the growth and increased the fats in these animals, with the loss of Omega 3's and increase in LA (trans 18:1 and n-6 FA)(6) and LA cancer connections (6a,6b). (Note 3)

(5) According to research our farm animals are suffering the same fate as the human animal. Historical dietary fats and oils have changed. Obesity is in an increasingly prevalent metabolic disease characterized by excess accumulation of adipose tissue. (7) Obesity increases the risk of developing a wide variety of diseases ... type 2 diabetes, cardiovascular diseases, and multiple forms of cancer ... strongly associated with increased mortality.

    The Madness of Sick Cows, from includes:

  1. Acidosis: During the normal digestive process, bacteria in the rumen of cattle produce a variety of acids. Saliva neutralizes the acidity from grass-based diets, but grain-based eating in feedlots prohibits saliva production. The net result is "acid indigestion."
    Animals with this condition are plagued with diarrhea, go off their feed, pant, salivate excessively, kick at their bellies, and eat dirt. Over time, acidosis can lead to a condition called "rumenitis," and inflammatory response to too much acid and too little roughage and results in inefficient nutrient absorption.
  2. Liver abscesses: From 15 to 30 percent of feedlot cattle have liver abscesses, which results when bacteria may leak out through ulcerated rumen in cattle and are ultimately transported to the liver.
  3. Bloat: During digestion, cows produce gas and when they are on pasture, they belch up the gas without any difficulty. Grain-based feeding cause these gasses to become trapped, and results in bloat. In more serious cases of bloat, the rumen becomes so distended with gas that the animal is unable to breathe and dies from asphyxiation
  4. Feedlot polio: A highly acidic digestive environment results in the production of an enzyme called "thiaminase" which destroys vitamin B-1, starving the brain of energy and creating paralysis.
  5. Dust pneumonia: In dry weather, the feedlot can become a dust bowl which springs the cattle's immune system into action and keeps it running on a constant basis, ultimately resulting in respiratory ailments and even death.
  6. Note: In addition, animals in feedlots (CAFO - Confined Animal Feeding Operations), die of the same diseases as "Humans".



A Perdue University study, (8) Cave men diets offer insights to today's health problems, indicates that our diets were balanced with Omega6/Omega3 ratios in the past. Farm animals - cows ate grass, chickens ate bugs and grass. Prior to WWII 1:20 beef cattle ate grains, now it is 20:1. (8a) Question: If you (the human animal) sat around and ate Corn Chips for 4 - 6 months, what would happen to your health? We can see this effect on humans, everywhere around us. Ref: - Pasture-Based Farming Enhances Animal Welfare

Omega 6:3 ratio and fats and oils for health and longevity
Ref: Why Care About Omega-6 and Omega-3 Ratio?

remained neutral in their conclusions, but this author will draw these conclusions: From the intersection of the rise of vegetable oils and shortenings, and the decline in beef fats, lard and tallow, in our diet, the pendulum has swung to the unhealthy side of the fat/oil question. Couple this with a decline in Omega 3's in animal fats, and we have our modern dilemma. Obesity and an increase in Neuro and inflammatory diseases is a direct result of poor/cheaper farming practices and industrial production of cheap process oils and chemicals.

Omega 6:3 ratio and fats and oils for health and longevity
Ref: Why Care About Omega-6 and Omega-3 Ratio? (Note 2)

Changes in the bedrock elements of the American diet are profound, while I applaud the Industrial revolution, and now the Tech-no revolution, Cheaper has not been a friend to the American and European diet. "The SAD has gotten SADDER." The over capacity of the Chemical Industries after WWI and WWII, produced cheap pesticides and fertilizers, which the Organic movement has shown are not necessary. DDT, which practically destroyed whole ego-systems by itself. (9)

Now we have Glyphosate the principle ingredient in "Round-Up" and others. Dr. Stephanie Seneff - Vaccines, Glyphosate and Autism points her finger directly at Glyphosate as the root cause of Autism.

USDA: Guess Who's Turning 100? Tracking a Century of American Eating ... Data Series Has Roots in World War II Readiness Efforts, the war effort needed a Chicken to mature in 10 weeks instead of the 16-18 weeks prior to WWII. Success: Let them eat cheap grains...


  1. Prior to WWII, our farm animals had the same nutritional value as wild game, salmon and other fish.
  2. Prior to WWI pesticides and chemical fertilizers did not exist.
  3. Our ancestors used cold pressed oils, and farm animal fats, lard and tallow, which had high levels of Omega 3 oils, Vitamin A, B, E, K and minerals, (reason grass fed beef fat is orangey-yellow) due to the fact that beef ate grass, and chickens ate bugs and grasses. (Note 2)
  4. Once upon a time - lard and tallow were healthy, used in cooking/baking, gun cleaning, skin care, and we made candles and soaps. (10) (11) Rendering animal fats and making soap was time consuming but never-the-less a household chore.
  5. High simple carbohydrate diets coupled with a decline in heathy fats and a rise in Omega 6's has lead us to a real health issue. "The rise of obesity and inflammatory diseases."





  1. Modern oils are a big fat - NO = Omega-6 PUFAs. Converting a vegetable or plant-based food into oil is a complicated chemical and high heat process. Intense chemical manipulation is required. (30) The vitamin D made by your body last 3 times longer than supplement vitamin D, the reason is obvious in that there is much more going on with this Vitamin D manufacturing process in the Skin. (31)
  2. Factory-farmed, or CAFO meat and animal products are loaded with omega-6 PUFA depicted here: Source: Omega 6:3 ratio and fats and oils for health and longevity Therefore, grass-fed or New Zealand lamb and beef. Even Australia, like New Zealand, can be better, as they have unlimited range and little augmented feeding is required. 100 year ago, farm animals (including chicken) had the same nutrition as fish. Animal fats should be yellow "Not White", as the B vitamins are yellow as is the omega 3 fats. Our great grandparents used "Lard" and "Tallow", for cooking. Bacon fat was a favorite for frying eggs.
  3. Harris and Von Schacky propose that the RBC EPA + DHA (hereafter called the Omega-3 Index) be considered a new risk factor for death from CHD. Red blood cell (RBC) fatty acid (FA) composition reflects long-term intake of EPA + DHA. The Omega-3 Index was inversely associated with risk for CHD mortality. An Omega-3 Index of > or = 8% was associated with the greatest cardioprotection, whereas an index of < or = 4% was associated with the least. CONCLUSION: The Omega-3 Index may represent a novel, physiologically relevant, easily modified, independent, and graded risk factor for death from CHD that could have significant clinical utility. (32,33,33a)
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[ + ] Sources and References:

  1. 1 What are cold pressed oils, by George Mateljan, the world's healthiest foods
  2. 2 Relationship between dietary fat and experimental mammary tumorigenesis: Welsch CW.
  3. 2a Increase in adipose tissue linoleic acid of US adults in the last half century. Guyenet SJ, Carlson SE.
  4. 3 Whole Health Source Blog by Stephen Guyenet, PhD, Whole Health Source | Nutrition and Health Science
  5. 4 Health Benefits of Grass-Fed Products, eat Wild
  6. 5 NCBI - Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids, Potential impact on human health
  7. 6 BioMed Central, A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
  8. 6a, Cancer Research, Mammary cancer prevention by conjugated dienoic derivative of linoleic acid. Ip C1, Chin SF, Scimeca JA, Pariza MW.
  9. 6b, Anticancer Reserch, Opposite effects of linoleic acid and conjugated linoleic acid on human prostatic cancer in SCID mice. Cesano A, Visonneau S, Scimeca JA, Kritchevsky D, Santoli D.
  10. 7 Cell, Jonathan A Brestoff, David Artis, Immune Regulation of Metabolic Homeostasis in Health and Disease
  11. 8 Perdue News, Cave men diets offer insights to today's health problems, Bruce Watkins, Loren Cordain
  12. 8a NCBI PubMed, Biomed Pharmacother. 2002 Oct;56(8):365-79. The importance of the ratio of omega-6/omega-3 essential fatty acids, Simopoulos AP.
  13. 9 USDA Guess Who's Turning 100? Tracking a Century of American Eating
  14. 10 Tallow Uses: How To Render Tallow For Cooking, Soap, And Gun Cleaning
  15. 11 The Weston A. Price Foundation Fatty Acid Analysis of Grass-fed and Grain-fed Beef Tallow
  16. 12 Linus Pauling Institute, (LPI) Micronutrient Information Center, OSU, The long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA),
  17. 30 How Products are Made, Cooking Oil.
  18. 31 OSU, Linus Pauling Institute, Vitamin D and Skin Health
  19. 32 PubMed, 2004, The Omega-3 Index: a new risk factor for death from coronary heart disease. Harris WS, Von Schacky C
  20. 33 AJCN, 2008, The omega-3 index as a risk factor for coronary heart disease1,2,3, William S Harris
  21. 33a AJCN, The omega-3 index as a risk factor for coronary heart disease, PowerPoint.

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