Actually we need both kinds of fatty acids. The problem with our diets today is fried foods which are fried typically in corn or soy bean oil, and a diet which is high in meats without whole grains.
A Mediterranean diet has been recommended with the focus on fresh veggies, whole grains, sea food, olive oil a minimum of meats.
The secret is moderation in all things....don't cut out all sources of Omega6 but do increase consumption of Omega 3....and stay away from fast and processed foods a major source of the omega3-6 imbalance which can lead to inflammation.
Linda C

Here is a link that might be useful: Balancing essential oils

Eggs that are free range and grass fed meats have a good balance of Omega 3 and Omega 6 and so are healthy. In addition, grass fed meats (and full fat dairy from grass fed dairy cows) are high in CLA (Conjugated linoleic acid) which has been shown to fight many cancers and helps maintain lean body mass. (BTW, meat needs to be both grass fed and grass finished. Feeding grains at the end seriously diminshes the Omega 3 and CLA)

In addition, supporting and demanding grass fed meat and dairy products helps sustainable agriculture and humane raising of animals.

Our intake (in a traditional American diet like Linda pointed out) of Omega-6 far exceeds that of Omega-3. In some studies "there is evidence that the level of Omega-6 is twenty times the level of Omega-3 when the optimum ratio of Omega-6 to Omega-3 is between three to one and four to one."

Although I use a lot of flaxmeal daily, I also use chia seeds which contain a near sixty-to-forty ratio of Omega-3s to Omega-6s. Wasn't it nice of Mother Nature to put the right ratio in one tiny seed? Flax has 16% Omega-6 and 57% Omega-3.

But for oil, I haven't had vegetable oil in the house for over 20-years and would suggest coconut oil (non-hydrogenated). You can do a search on - health benefits of coconut oil - and find more information for yourself. I also suggest using ghee, butter, and olive oil (as long as you don't heat it). Olive oil is a monounsaturated fat and much less susceptible to free-radical formation, that is until it is heated.

And two thumbs-up for free range eggs and grass fed meats!

-Grainlady

Don't heat olive oil, Grainlady?
You mean I'm doing that wrong too? I always have olive oil, and usually corn oil on hand, and I use both to cook with.

I always drizzle my veggies with olive oil before roasting, etc.

jasdip -

There's an old saying - do all things in moderation... ;-)

Healthy people aren't generally affected by an occasional use of so-called "bad" foods or a "harmful" preparation method. I never give it a thought to consume charcoal grilled meats a few times a year, but I might want to be concerned about toxic carcinogens associated with grilling if we consumed grilled meat 5 days a week....

I got out of the habit of using olive oil for cooking/baking - anything where it is heated - years ago and use coconut oil instead. But I use olive oil for making dressing. Coconut oil doesn't make a great source for oil in salad dressings because it gets hard at cool room temperatures (melts around 77-degrees F.), but in the winter it's really hard in my cold kitchen.

I just read this statistic while doing research about chia seeds and diabetes for a diabetic friend of mine. One ounce of chia seeds (just over 2-3/4 tablespoons - which is a LOT to consume) has 4,915 mg. omega-3. I easily sprinkle 1/2 to 1 t. at a time onto a variety of foods throughout the day. I add chia seeds to all our breads - it helps keep bread fresher longer. I make up a batch of chia gel (chia seeds and water) and keep it in the refrigerator. I'll add it to water I drink when going out on these hot days to help keep me hydrated, and for drinking during outdoor activities.

-Grainlady