2min snip

The Proof with Simon Hill cover image

Omega-3 vs Omega-6: The Ultimate Guide to Essential Fatty Acids | A Masterclass

The Proof with Simon Hill

NOTE

Reduce Meat for Better Inflammation Control

A critical threshold exists where increasing arachidonic acid intake leads to heightened inflammatory biomarkers. Reducing arachidonic acid intake, primarily sourced from meat, may help lower inflammatory levels. A study by Eric Manen found that arthritis patients who consumed omega-3s alongside reduced meat intake experienced greater benefits than those maintaining their meat consumption. This suggests that decreasing arachidonic acid intake could effectively mitigate inflammation.

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