Al throughout history, natural foods, both animal-origin and plant-origin, had maintained constant characteristics, including balance between polyunsaturated and saturated fats, particularly between Omega-6 and Omega-3 essential fatty acids. With the advent of the industrial revolution, some 150 years ago, intensive growth of grain, cereal, and animal fodder modified this long-standing balance and brought about increased consumption of saturated fatty acids and, hence, of more Omega-6 essential fatty acids. The estimated current ratio is 10 to 40 Omega-6 units per 1 Omega-3 unit.

Source: Belovo S.A