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We measure a lot of numbers when we talk about health.

Blood pressure.

Blood sugar.

Cholesterol.

Triglycerides.

Hemoglobin A1C.

These measurements can tell us important things about what is happening inside our bodies.

But there is another number that most people have never measured. In fact, many people have never even heard of it.

Your omega-6 to omega-3 ratio.

I believe this may be one of the most overlooked health markers today.

The story behind this ratio takes us back thousands of years. It involves human evolution, changes in agriculture, the rise of industrial food processing, dramatic changes in the oils we consume, changes in what we feed animals, and ultimately changes in the types of fats that become incorporated into the membranes surrounding our cells.

And this isn’t just an interesting history lesson.

These fatty acids are involved in biological signaling throughout the body. Research has examined their balance in relation to inflammation, cardiovascular health, and, more recently, cognitive decline and Alzheimer’s disease-type dementia.

Study after study continues to give us reasons to pay attention—not because omega-6 is “bad” or omega-3 is “good.” Both are essential. The issue is balance.

Yet despite everything we’re learning, most people have no idea what their number is.

Do you know your omega-6 to omega-3 ratio?

Before we get into the research, however, we need to understand exactly what omega-6 and omega-3 are.

What Are Omega-6 and Omega-3 Fatty Acids?

Omega-6 and omega-3 are two families of fats known as polyunsaturated fatty acids.

Don’t let the scientific term confuse you.

The basic idea is simple.

The fats we eat contain fatty acids. Our bodies can make some fatty acids, while others must come from food.

Two are considered essential fatty acids.

Linoleic acid (LA) is the essential omega-6 fatty acid.

Alpha-linolenic acid (ALA) is the essential omega-3 fatty acid.

The word essential is important.

It means our bodies cannot make these fatty acids on their own in the amounts we need. We must get them through food.

So let me make something very clear from the beginning:

Omega-6 is not bad.

We need omega-6.

And we need omega-3.

Both are essential to human health.

The question is not whether we should eliminate one and consume the other.

The question is:

What happens when the balance between them changes dramatically?

What Do the Numbers 6 and 3 Mean?

The names omega-6 and omega-3 come from their chemical structures.

Fatty acids are made primarily from chains of carbon atoms.

Scientists can count those carbon atoms beginning at one end of the molecule, called the omega end.

In an omega-3 fatty acid, the first double bond appears at the third carbon from that end.

In an omega-6 fatty acid, the first double bond appears at the sixth carbon.

That’s where the names come from.

You don’t need to remember the chemistry.

Remember this:

Omega-6 and omega-3 are two different families of essential fats that our bodies use in important biological processes.

Once consumed, members of these families can be converted into other fatty acids.

Within the omega-6 family, one important fatty acid is arachidonic acid (AA).

Within the omega-3 family, two important fatty acids are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

EPA and DHA can also be consumed directly, particularly from fatty fish and seafood, and a high-quality supplement like BalanceOil+, which I endorse.

These aren’t obscure nutrients doing something insignificant in the body.

They become part of our cells.

These Fats Become Part of Your Cell Membranes

Every cell in your body is surrounded by a membrane.

Think about that for a moment.

Your brain cells.

Heart cells.

Muscle cells.

Liver cells.

Immune cells.

Every one of them has a cell membrane.

One of the major building blocks of the cell membrane is something called a phospholipid.

Phospholipids are arranged in two layers, creating what scientists call the phospholipid bilayer.

Each phospholipid contains fatty acids. Depending on the cell, its location, and the fats available to the body, those fatty acids can include omega-6 and omega-3 fatty acids.

This matters because the cell membrane isn’t simply a protective wall around the cell.

It is a dynamic, active structure involved in how cells communicate, how substances move into and out of cells, how receptors function, and how cells respond to their environment.

Omega-6 and omega-3 fatty acids within these membranes can also serve as starting materials for the production of signaling molecules that help regulate biological processes throughout the body.

In other words, the fats we eat don’t simply provide calories. Some of them can become part of the structure and signaling machinery of our cells.

These include processes related to:

• • Inflammation
  • Resolution of inflammation
  • Immune function
  • Blood clotting
  • Blood-vessel function
  • Cellular communication

This is where the balance between omega-6 and omega-3 becomes particularly interesting.

The two families can use some of the same enzymes and participate in interconnected metabolic pathways.

Changing the relative availability of these fats can therefore influence the fatty acids present in our tissues and the signaling molecules our bodies produce.

This does not mean:

Omega-6 = inflammation

and

Omega-3 = anti-inflammation.

Human biology is more complicated than that.

Both families produce biologically active compounds, and both are necessary.

The issue is balance.

So, What Is an Omega-6 to Omega-3 Ratio?

The ratio is simply a comparison between the amount of omega-6 and omega-3 fatty acids being measured.

If the ratio is 4 to 1, or 4:1, there are approximately four parts omega-6 for every one part omega-3.

A ratio of 10:1 means approximately ten parts omega-6 for every one part omega-3.

A ratio of 20:1 means approximately twenty parts omega-6 for every one part omega-3.

But there is an important distinction we need to make.

A dietary omega-6 to omega-3 ratio estimates the relative amounts of these fatty acids being consumed through food.

A blood omega-6 to omega-3 ratio measures the relative amounts actually detected in a biological sample.

And even within blood testing, where we measure these fatty acids matters.

Fatty acids can be measured in serum or plasma, which can be influenced more by recent dietary intake. But we can also measure fatty acids inside the membranes of red blood cells, sometimes called erythrocytes.

This gives us a different window into fatty-acid status.

Think about hemoglobin A1C (HbA1c). Instead of relying only on a single glucose measurement that tells us what your blood sugar is at that moment, HbA1c uses hemoglobin inside red blood cells to help estimate your average blood glucose exposure over the previous two to three months.

We can use red blood cells in a similar conceptual way when measuring fatty acids.

Because red blood cells circulate for approximately 120 days, the fatty acids incorporated into their membranes provide a longer-term picture of fatty-acid status than a single serum or plasma measurement that may be more affected by what you recently ate.

In other words, today we don’t have to rely only on estimates of what someone eats. We can actually look at the fatty acids incorporated into red blood cell membranes and measure the balance that exists inside the body.

That is a major advancement when we begin discussing omega-6 and omega-3 balance.

And it brings us to the evolutionary part of the story.

Human Biology Developed in a Very Different Food Environment

Human beings didn’t suddenly appear 100 years ago.

Our basic biology developed over an enormous period of evolutionary time.

Then our food environment began changing at a speed human evolution had never experienced before.

Loren Cordain and colleagues explored this in their 2005 paper, Origins and Evolution of the Western Diet: Health Implications for the 21st Century.[1]

Agriculture and the raising of animals for food began roughly 10,000 years ago.

That sounds ancient.

On the evolutionary timeline of human beings, it is remarkably recent.

Industrialization came much later.

Then, during an even shorter period, food processing changed dramatically.

Cooking oils changed.

Agriculture changed.

Animal feeding changed.

Refined carbohydrates became widely available.

Ultra-processed foods eventually became commonplace.

Cordain and colleagues identified seven major nutritional characteristics that changed between ancestral diets and modern Western diets.[1]

One of them was fatty-acid composition.

And that change is central to this story.

What Was the Ancestral Omega-6 to Omega-3 Ratio?

We obviously cannot draw blood from someone who lived 20,000 years ago.

Instead, researchers have reconstructed ancestral dietary patterns using multiple sources of evidence, including the fatty-acid composition of wild plants and animals, archaeology, anthropology, food-composition data, and observations of modern hunter-gatherer populations.

Different researchers have arrived at somewhat different estimates. That’s not surprising. There was no single ancestral human diet, and food availability varied depending on geography, climate, season, and access to plants, animals, and seafood.

But several leading researchers have reached an important conclusion about the relative balance of omega-6 and omega-3 fatty acids.

Dr. Artemis Simopoulos, a physician and internationally recognized researcher in nutrition, genetics, and fatty-acid metabolism, has spent decades studying omega-6 and omega-3 fatty acids and the evolutionary aspects of the human diet. She is the founder and president of the Center for Genetics, Nutrition and Health and was a founding member of the International Society for the Study of Fatty Acids and Lipids.

Based on the available evolutionary evidence, Simopoulos has reported that humans are believed to have evolved consuming omega-6 and omega-3 fatty acids at a ratio close to 1:1.[2,3]

Dr. Loren Cordain, an exercise physiologist and former professor at Colorado State University, spent decades studying nutritional anthropology and the relationship between human evolution and diet. Working with researchers from nutrition, anthropology, medicine, and other scientific disciplines, Cordain examined how ancestral dietary patterns differed from the modern Western diet.

In their landmark 2005 paper, Origins and Evolution of the Western Diet: Health Implications for the 21st Century, Cordain and colleagues estimated that hunter-gatherer diets dominated by wild animal foods may have provided omega-6 to omega-3 ratios closer to 2:1 to 3:1.[1]

So, was the ancestral ratio exactly 1:1?

Was it 2:1?

Was it 3:1?

We shouldn’t pretend that there was one exact ratio shared by every human population throughout history.

That’s not the important lesson.

Look at the bigger picture.

Whether the estimate is 1:1, 2:1, or 3:1, the research points toward humans historically consuming omega-6 and omega-3 fatty acids in a much closer balance than is commonly found in the modern Western food environment.

Cordain and colleagues estimated the modern U.S. dietary omega-6 to omega-3 ratio at approximately 10:1.[1]

Simopoulos has reported estimates for the modern Western dietary ratio of approximately 15:1 to 16.7:1.[3]

It is important to understand that these numbers are estimates of dietary intake, not measurements taken from red blood cells.

In my clinical practice, we use the BalanceTest, which measures fatty acids incorporated into red blood cell membranes. Based on the people I test today, it is common for me to see measured omega-6 to omega-3 ratios in the range of 30:1 to 40:1—and I have seen individuals with ratios considerably higher.

These clinical observations should not be confused with population averages or with the dietary ratios reported by Cordain and Simopoulos. However, seeing numbers this high in actual red blood cell testing reinforces for me why measuring an individual’s fatty-acid balance can be so valuable.

We don’t have to assume what someone’s ratio might be. Today, we can measure it.

Think about the magnitude of that shift.

We went from estimated ancestral dietary patterns in which these two essential families of fatty acids existed in relatively close balance to a modern food environment where omega-6 can greatly outweigh omega-3.

Remember, omega-6 did not suddenly become bad. It is essential. Omega-3 is essential too.

The important question is what happened to their balance.

And that leads to the next question:

How did our food supply change enough to create such a dramatic shift?

Something Dramatic Happened During the 20th Century

A major part of the answer can be found in industrial food production.

For most of human history, people didn’t have bottles of highly concentrated soybean, corn, sunflower, safflower, and similar oils sitting in their kitchens.

More importantly, these oils weren’t being added to countless foods throughout the food supply.

Technology changed that.

The development of large-scale oil-seed processing made it possible to extract, refine, and distribute enormous quantities of oils rich in linoleic acid (LA), the essential omega-6 fatty acid we discussed earlier.

Blasbalg and colleagues reconstructed changes in the American food supply between 1909 and 1999.[4]

Their findings are remarkable.

Estimated per-person soybean-oil consumption increased more than 1,000-fold during that period.[4]

At the same time, the estimated availability of linoleic acid increased from approximately 2.79% of total calories to 7.21%.[4]

Think about the timeline.

Human biology developed over thousands upon thousands of generations.

Then, within approximately one century, we dramatically altered one of the major sources of fatty acids entering the food supply.

Our food environment changed incredibly fast.

Our biology did not change at anything close to that speed.

 

You Don’t Have to Buy Seed Oil to Eat It

Someone may read this and say:

“I don’t cook with soybean oil.”

That doesn’t mean you aren’t consuming it.

Look at the ingredient lists of foods throughout a typical grocery store.

Omega-6-rich oils can be found in:

Mayonnaise.

Salad dressings.

Chips.

Crackers.

Sauces.

Bread products.

Frozen foods.

Fried foods.

Fast food.

Restaurant meals.

Packaged snacks.

And countless ultra-processed foods.

You can consume these oils regularly without ever purchasing a bottle of them.

Again, the argument isn’t that linoleic acid is poison.

Linoleic acid is essential.

The question is whether modern food technology dramatically increased our exposure relative to omega-3 and whether that change has biological consequences.

We Also Changed What Our Animals Eat

The changes didn’t stop with vegetable oils.

Modern agriculture changed animal feeding as well.

Cordain and colleagues discussed how grain-fed livestock became increasingly common in the United States and how changes in animal feeding can affect the fatty-acid composition of meat.[1]

This makes sense.

What an animal eats can influence the fatty acids stored in its tissues.

Wild animals eat differently from many modern livestock animals.

Grass-fed and grain-fed animals can have different fatty-acid profiles.

So, humans didn’t simply change one food.

We changed an entire food system.

We changed the oils.

We changed processed foods.

We changed restaurant foods.

We changed animal agriculture.

And we did much of this in an evolutionary blink of an eye.

Then Came the Lyon Diet Heart Study

Now we move from evolutionary theory and historical food data to clinical research.

One of the most fascinating examples is the Lyon Diet Heart Study.[5]

The participants weren’t simply healthy people answering questionnaires.

They were people who had already experienced a heart attack.

Researchers randomly assigned them to a Mediterranean-style dietary intervention or a prudent Western-type control diet.

The intervention changed several aspects of the participants’ diets, including the types of fat they consumed.

The final report followed participants for an average of approximately 46 months.[5]

The results were striking.

Cardiac death or nonfatal heart attack occurred 14 times in the Mediterranean group compared with 44 times in the control group.[5]

That represented a major reduction in risk.

Dr. Simopoulos later highlighted another important observation from this research.

She reported that in secondary prevention of cardiovascular disease, an omega-6 to omega-3 ratio of approximately 4:1 was associated with a 70% decrease in total mortality.[2,3]

The words associated with are important.

The Lyon intervention changed several parts of the diet.

Therefore, we cannot say that reaching a 4:1 ratio by itself caused the entire reduction in mortality.

But when viewed alongside the evolutionary and biological evidence, it gives us another reason to pay attention to fatty-acid balance.

And now the research has moved into another area that concerns millions of families:

The brain.

What Does This Have to Do with Cognitive Decline and Alzheimer’s Disease?

In 2026, researchers reported findings examining omega-6 and omega-3 fatty-acid balance in relation to cognitive decline and progression to Alzheimer’s-type dementia.[6]

They analyzed two independent groups.

One included 3,327 people.

The other included 1,679 people.[6]

Instead of simply asking how much omega-3 people had, researchers examined the relationship between omega-6 and omega-3 fatty acids.

One ratio was particularly important:

Arachidonic acid (AA) to eicosapentaenoic acid (EPA).

Remember what those mean.

Arachidonic acid (AA) belongs to the omega-6 family.

Eicosapentaenoic acid (EPA) belongs to the omega-3 family.

So, the AA-to-EPA ratio gives researchers another way of looking at the relative balance between these two fatty-acid families.

A higher AA-to-EPA ratio was associated with a greater risk of progression to Alzheimer’s-type dementia and faster cognitive decline.[6]

But researchers found something else that deserves attention.

Changes in the ratio over time also mattered.

People whose ratio improved tended to experience better cognitive outcomes than those whose ratio remained high or worsened.[6]

The researchers concluded that the balance between omega-6 and omega-3 predicted cognitive outcomes better than looking at the individual fatty acids alone.[6]

Think about what that means.

For years, much of the conversation has focused on one question:

“Are you getting enough omega-3?”

But perhaps we also need to ask:

“Enough omega-3 compared with what?”

What Happens When Linoleic Acid Intake Goes Up?

Now we come to another fascinating piece of emerging research.

A 2026 randomized dietary intervention compared different amounts of linoleic acid (LA) in healthy adults.[7]

Remember, linoleic acid is the essential omega-6 fatty acid.

One diet provided approximately 2.5% of calories from linoleic acid.

The other provided approximately 10% of calories from linoleic acid.[7]

Participants followed the diets for 12 weeks.

The higher-linoleic-acid diet significantly reduced levels of eicosapentaenoic acid (EPA) in the blood.[7]

That’s important.

But researchers went further.

They measured substances called oxylipins.

What are oxylipins?

Oxylipins are signaling molecules made from fatty acids.

You can think of them as some of the chemical messages produced from omega-6 and omega-3 fatty acids that can influence biological processes, including inflammatory signaling and the resolution of inflammation.

Researchers found that the higher-linoleic-acid diet suppressed EPA-derived oxylipins and shifted oxylipin metabolism toward arachidonic-acid-related pathways.[7]

In simple terms:

Changing the amount of omega-6 being consumed changed omega-3 status and changed downstream fatty-acid signaling.

That gives us a possible biological mechanism for why balance, rather than simply the amount of one fatty acid, deserves attention.

There is an important scientific limitation.

At the time of this writing, this 2026 randomized trial is available as a preprint, meaning it has not yet completed the full peer-review process.[7]

We should therefore treat it as important emerging evidence—not the final word.

But this isn’t the first research to suggest that higher linoleic-acid intake can influence eicosapentaenoic acid (EPA) status.

Earlier controlled research also found that changing linoleic-acid intake could influence EPA concentrations.[8]

The biological interaction between these two fatty-acid families is real.

The question is how much that interaction matters for long-term human health.

Research continues to investigate it.

This Is Why I Call It an Ancestral Health Marker

Now put the pieces together.

Researchers estimate that humans evolved eating omega-6 and omega-3 in a relatively close balance.[1-3]

Then our food environment changed.

Industrial processing dramatically increased the availability of linoleic-acid-rich oils.[4]

Agricultural practices changed the fatty-acid composition of parts of our food supply.[1]

The Lyon Diet Heart Study produced remarkable cardiovascular outcomes with a dietary pattern associated with a much lower omega-6 to omega-3 ratio.[5]

Modern research is now examining fatty-acid ratios in relation to cognitive decline and Alzheimer’s-type dementia.[6]

And controlled dietary research suggests that increasing linoleic acid can reduce eicosapentaenoic acid (EPA) status and alter downstream signaling molecules.[7,8]

These studies don’t all prove the same thing.

They weren’t designed to.

Some are historical analyses.

Some reconstruct ancestral diets.

Some are reviews.

Some are randomized trials.

Some are prospective studies following people over time.

One of the newest studies is still awaiting peer review.

Science is rarely one study.

It is the accumulation of evidence.

And when multiple areas of research begin pointing us toward the importance of fatty-acid balance, I believe we should pay attention.

Why Aren’t We Measuring This?

This is the question I keep coming back to.

We routinely measure cholesterol.

We routinely measure blood glucose.

We routinely measure triglycerides.

We routinely measure blood pressure.

Why do so few people know their omega-6 to omega-3 status?

You cannot look at someone and know it.

And you can’t necessarily know it from looking at someone’s diet.

Someone may tell me:

“I eat healthy.”

Great.

I still don’t know your ratio.

“I eat salmon.”

Good.

I still don’t know your ratio.

“I take fish oil every day.”

Okay.

I still don’t know your ratio.

“I avoid seed oils.”

That’s useful information.

But:

I still don’t know your ratio.

There is only one way to know what your measured fatty-acid balance looks like.

Measure it.

Know Your Number (Ratio)

There is no single ratio that guarantees perfect health.

Human biology doesn’t work that way.

But the research provides some fascinating reference points.

Researchers have estimated ancestral dietary ratios around:

1:1 to 3:1.

The Lyon Mediterranean dietary intervention produced a ratio around:

4:1.

Estimates of modern Western dietary ratios have reached approximately:

10:1 to 16.7:1.

Again, these historical numbers largely refer to dietary ratios.

They should not automatically be treated as identical to a blood-test ratio.

That’s an important scientific distinction.

But today, we don’t have to rely solely on population estimates.

We can test ourselves.

For the testing I use, my practical goal is to help people move their measured omega-6 to omega-3 balance toward 3:1 or lower, while also examining the broader fatty-acid profile rather than treating one number as a magic answer.

Know It. Improve It. Retest It.

We already understand this approach with other health markers.

If your blood pressure is high, you take steps to improve it and measure it again.

If your blood glucose is high, you make changes and retest.

If your triglycerides are elevated, you don’t simply assume they’ve improved.

You measure them.

Why should fatty-acid balance be different?

Know your number.

Make targeted changes.

Then measure again.

Did your ratio improve?

Did your eicosapentaenoic acid (EPA) increase?

Did your broader fatty-acid profile improve?

Now you aren’t guessing.

You have data.

Your Diet Changed. Your Biology Didn’t.

Human genetics aren’t literally frozen in time.

Genetic adaptations have occurred throughout human history and continue to occur.

But the basic biological systems governing how our bodies use essential fatty acids were shaped over an enormous period of evolutionary time.

Our food environment changed much faster.

In a relatively short period, humans developed industrial oil processing.

We dramatically increased the availability of linoleic acid.

We changed animal-feeding practices.

We created ultra-processed foods.

We built a restaurant and packaged-food environment unlike anything our ancestors experienced.

That doesn’t automatically mean everything modern is harmful.

It means we should pay attention when technology dramatically changes something that was relatively stable throughout much of human evolution.

Especially when we now have the ability to measure what is happening inside our bodies.

Omega-6 is essential.

Omega-3 is essential.

This isn’t about choosing one over the other.

It’s about balance.

And you don’t have to guess about your balance.

You can know.

Want to Know Your Number—Your Ratio?

Our At-Home Cellular Health Test allows you to measure your omega-6 to omega-3 balance, along with other important fatty-acid markers, from the comfort of your home.

Once you know where you stand, you can take targeted steps to improve your fatty-acid profile and then retest to see whether those changes actually worked.

Know your number. Improve your number. Retest.

If this article was shared with you by someone, contact that person to learn more about getting tested. You can also message me or email me at robert@dietfreelife.com.

Ready to Get Tested and Start Improving Your Balance?

If you’re ready to take action, my recommendation is to get the BalanceTest + BalanceOil+ bundle. This gives you the at-home test to establish your starting point along with BalanceOil+ as one option for helping improve your fatty-acid balance. I personally recommend the Orange Lemon Mint flavor.

If you prefer capsules rather than oil, I’ve also included the BalanceTest + Essent+ option below.

BalanceTest + BalanceOil+:
https://www.zinzino.com/shop/2015067525/us/en-us/products/premier-kits/910465

BalanceTest + Essent+ (Capsules):
https://www.zinzino.com/shop/2015067525/us/en-us/products/premier-kits/910576

The most important first step is simple:

Find out where you are today. Then make informed changes and measure again.

Test. Don’t Guess.

References

1. 1. Cordain, L., Eaton, S. B., Sebastian, A., Mann, N., Lindeberg, S., Watkins, B. A., O’Keefe, J. H., & Brand-Miller, J. (2005). Origins and evolution of the Western diet: Health implications for the 21st century. The American Journal of Clinical Nutrition, 81(2), 341–354. https://doi.org/10.1093/ajcn.81.2.341
   2. Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365–379. https://doi.org/10.1016/S0753-3322(02)00253-6
   3. Simopoulos, A. P. (2008). The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine, 233(6), 674–688. https://doi.org/10.3181/0711-MR-311
   4. Blasbalg, T. L., Hibbeln, J. R., Ramsden, C. E., Majchrzak, S. F., & Rawlings, R. R. (2011). Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century. The American Journal of Clinical Nutrition, 93(5), 950–962. https://doi.org/10.3945/ajcn.110.006643
   5. de Lorgeril, M., Salen, P., Martin, J. L., Monjaud, I., Delaye, J., & Mamelle, N. (1999). Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: Final report of the Lyon Diet Heart Study. Circulation, 99(6), 779–785. https://doi.org/10.1161/01.CIR.99.6.779
   6. Andrade, V., Kleineidam, L., Wagner-Thelen, H., et al. (2026). Prediction of cognitive outcome and progression to dementia using ω6-PUFA/ω3-PUFA ratio. Alzheimer’s & Dementia, 22(6), e71590. https://doi.org/10.1002/alz.71590
   7. High dietary linoleic acid intake suppresses eicosapentaenoic acid status and shifts oxylipin metabolism towards arachidonic acid in healthy adults: A randomized controlled trial. (2026). medRxiv. [Preprint]. https://doi.org/10.64898/2026.04.09.26350499
   8. Liou, Y. A., King, D. J., Zibrik, D., & Innis, S. M. (2007). Decreasing linoleic acid with constant alpha-linolenic acid in dietary fats increases omega-3 eicosapentaenoic acid in plasma phospholipids in healthy men. The Journal of Nutrition, 137(4), 945–952.

__________
Robert Ferguson is a California- and Florida-based single father of two daughters, clinical nutritionist, Omega Balancing Coach™, researcher, best-selling author, speaker, podcast and television host, health advisor, NAACP Image Award Nominee, creator of the Diet Free Life methodology, and Chief Nutrition Officer for iCoura Health. He also serves on the Presidential Task Force on Obesity for the National Medical Association and the Health and Product Advisory Board for Zinzino, Inc.

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