Fatty acids are the basic building blocks of which fats and oils are composed. Contrary to popular myth, the body does need fat. It must be the right kind, however. The fatty acids that are necessary for health and cannot be made by the body are called “essential fatty acids” or EFAs. Essential fatty acids improve the skin and hair, reduce blood pressure, aid in the prevention of arthritis, lower cholesterol and triglyceride levels, and reduce the risk of blood clot formation. They are beneficial for candidias (C-albicans) cardiovascular disease, eczema and psoriasis. Every living cell in the body needs essential fatty acids.

They are also used by the body for the production of prostaglandins, hormone like substances that act as chemical messengers and regulators of various body processes.

The two known basic categories are omega-3, and, omega-6. Omega-6 includes linoleum and gamma-linolenic acids which are found primarily in raw nuts, seeds, and legumes and in unsaturated vegetable oils such as borage oil. Omega-3 EFAs, include alpha-linolenic and eicosapentaenoic acid (EPA) and are found in fresh deepwater fish, fish oil, and certain vegetable oils, especially, Flaxseed Oil. These oils must be consumed in pure liquid or supplement form (gel capsules) and must not be subjected to heat either in processing or cooking. Heat destroys essential fatty acids. It results in the creation of dangerous free radicals (see Life Sources’ booklet on OPC-165™ The Heart of the Matter). The safest oil for cooking is Extra Virgin Olive Oil, however, cooking with Coconut Oil is being found to be extremely healthy as well.

If oils are hydrogenated (processed to make the oil more solid as is commonly done in the reduction of margarine) the linoleic acid is converted into trans-fatty acids (in the NEWS!) and are extremely harmful to the body.