Over the past century, the balance between omega-6 and omega-3 fatty acids in our diets has shifted dramatically, leading to potential health consequences. In the early 1900s, people consumed a diet naturally rich in omega-3 fatty acids, largely due to the quality of the foods available. Eggs, butter, and beef—all staples of that era—were significantly higher in omega-3s, and fish was a common dietary component. However, today’s food environment is dominated by ultra-processed foods, which are largely devoid of these essential fats, contributing to an imbalanced and unhealthy omega-6 to omega-3 ratio.