Becoming a Mom: My Real & Raw Birth Story
Sat Oct 04 2025
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Join TEAM NATTYHOUR at www.thenattyhour.com/apply
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References
Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365-379.
Discusses the omega-6 to omega-3 ratio and its potential impact on inflammation.
Johnson, G. H., & Fritsche, K. (2020). Effect of dietary linoleic acid on markers of inflammation in healthy persons: A systematic review of randomized controlled trials. Advances in Nutrition, 11(3), 697-709.
A systematic review finding no evidence that higher omega-6 intake leads to increased inflammation.
Ramsden, C. E., Faurot, K. R., Carrera-Bastos, P., et al. (2012). Dietary fat quality and coronary heart disease prevention: A unified theory based on evolutionary, historical, global, and modern perspectives. Nutrition Journal, 11(1), 10.
Concludes that replacing saturated fats with polyunsaturated fats, including omega-6s, does not increase inflammation.
Sacks, F. M., Lichtenstein, A. H., Wu, J. H., et al. (2017). Dietary fats and cardiovascular disease: A presidential advisory from the American Heart Association. Circulation, 136(3), e1-e23.
Recommends replacing saturated fats with polyunsaturated fats (including those from seed oils) for improved heart health.
Food and Chemical Toxicology. (2016). Assessment of potential adverse effects of residual solvents in edible vegetable oils.
Discusses the safety of trace amounts of hexane in processed seed oils, concluding that they pose no health risk.
Lichtenstein, A. H., Appel, L. J., Vadiveloo, M., et al. (2018). Dietary fat intake and cardiovascular disease risk: A scientific statement from the American Heart Association. Journal of the American Heart Association, 7(10), e013620.
Examines the relationship between different dietary fats and heart disease risk, finding benefits in consuming polyunsaturated fats over saturated fats.
More
Thanks For Listening! LEAVE A REVIEW OF THE SHOW: There is nothing more appreciated to a podcast than leaving a written review and 5-Star Rating. Please consider taking 1-2 minutes to do that (iTunes). You can also leave a review on SPOTIFY! RESOURCES/COACHING: Join TEAM NATTYHOUR at www.thenattyhour.com/apply SOCIAL LINKS: Follow Krysten Janzen on YouTube Follow @krysten.janzen on Instagram Follow @krysten.janzen on Twitter Follow Krysten Janzen on Facebook References Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365-379. Discusses the omega-6 to omega-3 ratio and its potential impact on inflammation. Johnson, G. H., & Fritsche, K. (2020). Effect of dietary linoleic acid on markers of inflammation in healthy persons: A systematic review of randomized controlled trials. Advances in Nutrition, 11(3), 697-709. A systematic review finding no evidence that higher omega-6 intake leads to increased inflammation. Ramsden, C. E., Faurot, K. R., Carrera-Bastos, P., et al. (2012). Dietary fat quality and coronary heart disease prevention: A unified theory based on evolutionary, historical, global, and modern perspectives. Nutrition Journal, 11(1), 10. Concludes that replacing saturated fats with polyunsaturated fats, including omega-6s, does not increase inflammation. Sacks, F. M., Lichtenstein, A. H., Wu, J. H., et al. (2017). Dietary fats and cardiovascular disease: A presidential advisory from the American Heart Association. Circulation, 136(3), e1-e23. Recommends replacing saturated fats with polyunsaturated fats (including those from seed oils) for improved heart health. Food and Chemical Toxicology. (2016). Assessment of potential adverse effects of residual solvents in edible vegetable oils. Discusses the safety of trace amounts of hexane in processed seed oils, concluding that they pose no health risk. Lichtenstein, A. H., Appel, L. J., Vadiveloo, M., et al. (2018). Dietary fat intake and cardiovascular disease risk: A scientific statement from the American Heart Association. Journal of the American Heart Association, 7(10), e013620. Examines the relationship between different dietary fats and heart disease risk, finding benefits in consuming polyunsaturated fats over saturated fats.