Clinical Protocol

7-Day Linoleic Acid Optimization Plan

A protocol to manage Linoleic Acid (Omega-6) intake, ensuring essential needs are met without excess inflammation from processed oils.

Protocol Objectives
Whole Sources Only

Get Linoleic Acid from whole nuts (walnuts, pecans) and seeds (sunflower, pumpkin) rather than refined oils. Whole foods come with protective antioxidants.

Balance with Omega-3

Linoleic acid is essential, but excess is inflammatory. Always pair intake with Omega-3s (fish) to maintain a healthy ratio.

Avoid Oxidation

Linoleic acid oxidizes easily (rancidity). Eat fresh, raw nuts/seeds and avoid fried foods where oils are degraded.

Chicken & Pork

Recognize that conventional poultry and pork fat is high in Linoleic acid (due to feed). Lean cuts help moderate total intake.

Day 1 Whole Seeds
Breakfast
Pumpkin Seed Oatmeal
Natural LA source.
Lunch
Turkey Salad (Olive Oil)
Low LA dressing.
Dinner
Salmon & Quinoa
Omega-3 counterbalance.
Day 2 Walnuts
Breakfast
Yogurt & Walnuts
Balanced fats.
Lunch
Chicken Breast
Lean cut (low LA fat).
Dinner
Beef Stir-Fry
Beef fat is low LA.
Day 3 Eliminate Oil
Breakfast
Boiled Eggs
No cooking oil.
Lunch
Tuna Salad (Avocado)
No soybean oil mayo.
Dinner
Baked Cod
Steam/Bake.
Day 4 Ratio Check
Breakfast
Sardines on Toast
High Omega-3.
Lunch
Sunflower Seed Salad
Small portion seeds.
Dinner
Lamb Chops
Low LA meat.
Day 5 Freshness
Breakfast
Raw Almonds & Fruit
Raw = not oxidized.
Lunch
Lentil Soup
Low fat lunch.
Dinner
Shrimp Cocktail
Lean protein.
Day 6 Lean Protein
Breakfast
Protein Shake
Whey/Pea.
Lunch
Roast Beef Sandwich
Lean beef.
Dinner
Vegetable Curry
Coconut milk fat.
Day 7 Maintenance
Breakfast
Avocado & Egg
Monounsaturated base.
Lunch
Pecan Spinach Salad
Healthy LA source.
Dinner
Grilled Fish
Simple.

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Protocol Guidelines & Science
Essentiality

You do need Linoleic Acid. Do not aim for zero. Just aim to get it from whole foods and avoid the industrial concentrates (bottled oils).

Cooking

Never cook with high Linoleic oils (Sunflower, Corn) as heat creates toxic aldehydes. Cook with butter, ghee, tallow, or olive oil.

Scientific References:
1. Innes, J. K., & Calder, P. C. (2018). 'Omega-6 fatty acids and inflammation.' Prostaglandins, Leukotrienes and Essential Fatty Acids.
2. Virtanen, J. K., et al. (2018). 'Serum omega-6 polyunsaturated fatty acids and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study.' AJCN.