WHY DO PRACTICALLY ALL PROCESSED FOODS IN THE SUPERMARKET HAVE TOO HIGH AN INFLAMMATORY OMEGA-6 CONTENT?

Virtually all processed foods in the supermarket are too high in omega-6 fatty acids because the food industry predominantly uses inexpensive vegetable oils such as soybean, corn and sunflower oil, which are naturally rich in omega-6. 

There are several reasons for this:

• Use of cheap vegetable oils: Oils rich in omega-6 (such as corn oil and sunflower oil) are inexpensive to produce and process and are therefore widely used in deep-frying fats, margarine, baked goods, ready meals and sauces.
• Long shelf life: These oils often have a longer shelf life than omega-3-rich oils, which is an advantage for industrial production and the long transportation routes and storage times of processed foods.
• Texture and flavor: Omega-6 rich fats contribute to the desired texture, consistency and flavor of many processed products.
• Western dietary habits: The modern Western diet is generally characterized by a high consumption of processed foods, factory-farmed meat (which also contains more omega-6 than pasture-raised meat) and a low consumption of omega-3-rich cold-water fish. 

While omega-6 fatty acids are essential (necessary for life), an imbalance in the ratio to the anti-inflammatory omega-3 fatty acids in the body can promote inflammatory processes. The typical ratio in today's Western diet is often 15:1 or higher (omega-6 to omega-3), rather than the recommended optimal ratio.