Our bodies can produce EPA and DHA from plant-based omega-3 fatty acids. Still, in recent decades the level of these fatty acids in our diet has decreased due to modern farming methods and our changed dietary habits.
On top of that, the amount of fatty acids converted into EPA and DHA in our bodies is far too low. This has everything to do with the excessive omega-6 we consume today. Omega-6 fatty acids are not nearly as beneficial to our bodies.
We find them everywhere: all industrially processed, modern foods contain plenty of omega-6. Omega-6 fatty acids consume all the enzymes that are also needed for the conversion of plant-based omega-3 fatty acids into DHA and EPA.
Thus, anyone who decides to increase their intake of plant-based omega-3 will only notice the difference if they also drastically reduce their intake of omega-6 at the same time. We should eat as much plant-based omega-3 fatty acids as omega-6 fatty acids. However, the reality is that we are very far from this balance. We eat about 15 to 50 times more omega-6 than plant-derived omega-3.
The large amount of omega-6 displaces omega-3 and invades the cell membranes instead of omega-3. This leads to the formation of billions of pro-inflammatory molecules that are believed to play a determining role in the development and exacerbation of certain chronic inflammatory diseases.
One could halt this baffling condition with the daily intake of oily fish rich in EPA and DHA. However, good oily fish is not easy to obtain. Moreover, fish often contains so much contamination that a daily intake is not recommended. Our daily intake of omega-3 from the sea in the form of EPA and DHA is far below the recommended minimum and even further from the optimal amounts.
The simplest and most effective way to solve this and get cell membranes back to a healthy state as quickly as possible is to supplement the intake of EPA and DHA.