Muna ci gaba da magana game da mai mai amfani ba mai amfani ba. Masanin mu na abinci Oleg Vladimirov ya bayyana dalilin da yasa polyidsaturated Omega-6 fatty acid na iya zama mai hadari ga jiki.
Omega 6 ya ƙunshi abubuwa 10, mafi mahimmanci daga cikinsu sune linoleic acid da arachidonic acid. Kuma kodayake muhimman abubuwan mai, kamar abubuwa masu alama, dole ne su kasance cikin abincin ɗan adam, yawan Omega 6 na iya cutar da jikinmu da gaske. Gaskiyar ita ce acid din arachidonic ya juye zuwa masu shiga tsakani mai lalata prostaglandins da leukotrienes kuma zai iya tsokano ci gaban asma, amosanin gabbai, atherosclerosis, thrombosis, jijiyoyin jini da cututtukan rigakafi, kuma zai iya haifar da bayyanar ƙari.
Tushen Omega 6 suna da yawa sosai. Da farko, waɗannan sune kayan lambu: dabino, soya, rapeseed, sunflower, oenothera, borago, currant baki, soya, hemp, masara, auduga da safflower. Baya ga kayan lambu, ana samun Omega 6 a cikin naman kaji, ƙwai, sunflower da kabewa, avocados, hatsi da burodi, kwayayen cashew, pecans da kwakwa.
Matsayi mafi kyau duka mai mahimmanci Omega 3 da Omega 6 shine 1: 4, amma a cikin zamani, hatta abinci mai gina jiki, wannan rabo yana karkatar da ni'imar Omega 6 wani lokacin sau goma! Wannan rashin daidaito ne ke haifar da cututtuka daban-daban. Don kaucewa wannan, kuna buƙatar ƙara yawan Omega 3 a cikin abincinku dangane da Omega 6, ma'ana, ku ci karin abinci mai ƙunshe da Omega 3.