Blogs
India didn't always have an inflammation problem. Then, over about thirty years, we quietly swapped our mustard oil, groundnut oil and ghee for cheap refined sunflower and soybean oils and the numbers started changing.
But the fix is simpler than you think.
You don't need supplements, fish oil capsules, or an overhaul. A spoonful of flaxseed at breakfast, a handful of walnuts mid-morning, and wood-pressed oil in your tadka quietly resets a ratio that your body has been waiting to fix.
For decades, we were told fat was the problem. Research now tells a more nuanced story — one where the type and balance of fat you consume daily may matter considerably more than the total amount. This post explains what omega-3, omega-6, and omega-9 fatty acids actually do, why the omega-6 to omega-3 ratio in your cooking oil is worth paying attention to, and how SatRas Wood-Pressed Yellow Mustard Oil (omega-6:omega-3 ratio of 1.5:1) and SatRas High Oleic Mustard Oil (2× oleic acid of standard mustard) compare to the refined seed oils most Indian kitchens currently use.