These lipids are divided into two categories. The polyunsaturated fatty acids (omega-6 and omega-3). They are liquid at room temperature and does not solidify when chilled. The main sources of fatty acids like omega-6 oils are corn, soybean and sunflower. These oils can not withstand high temperatures and should be reserved for baking.  The seeds of flax and hemp, walnuts, and oils that draws are particularly rich in fat like omega-3. They should not be heated above if you want to preserve these fragile fatty acids. Fatty fish and oils that draws are also good sources of omega-3, but a different type from that plant. The omega-3 fats have a protective effect on recognized cardiovascular function. The fish

oils have a roadmap particularly impressive in this regard. The omega-6 are considered healthy fats because they have a positive impact on blood lipids, but in excess, they prevent optimal use of omega-3 into the body. The report oméga-6/oméga-3 in Western diets is 10 / 1 30 / 1, while it should be, ideally, 1 / 1 4 / 1. To learn more about omega-6 and omega-3, consult our handout Omega-3 and omega-6. The monounsaturated fatty acids (omega-9). They are also liquid at room temperature, but can withstand the heat and can therefore be used for cooking. Considered "good fats, unsaturated fats have beneficial effects on recognized cardiovascular function and may contribute to improved glycemic control in diabetics. The lawyer, most nuts and seeds and olive oils, canola and peanut oil are good sources of monounsaturated fats. See our fact sheet on the fatty acid Omega-9 for more information.