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What is the difference between Omega 3 and Omega 6 fatty acids?

Without making this too scientific or confusing, the short answer is; Omega 6 promotes inflammation within the body and Omega 3s reduce inflammation. Omega 6 still plays an important role in the body, mainly related to growth, hormones  and transmission of nerve impulses. But, the standard Western diet is naturally high in Omega 6 as most of our processed foods contain them and so we usually have more than enough, however we are lacking in Omega 3. Simply put: if there’s an imbalance of pro and anti-inflammatory properties in the body, then we’re not functioning optimally.

Many nuts and seeds are a great source of Omega 3, the highest of which are: chia seeds, walnuts and flaxseed. Pecans are a good source (used in the following recipe) but can be subbed out for your favourite kind of nuts -walnut, almond, cashew, macadamia or seeds – sunflower, flax, pumpkin.


2 cups pecans (or other nut)

pinch of salt

dash of cinnamon


  1. Pour 2 cups pecans into a large skillet over medium heat, toast until fragrant (approximately 4-8 minutes)
  2. Pour toasted pecans into food processor or high-speed blender and blend. Scrape down sides with spatula often to ensure even blending. Time will vary by machine, blend until creamy.
  3. Add a pinch of sea salt and dash of cinnamon. Blend again, taste and add more as desired. Other flavours to try: vanilla, maple, nutmeg, apple spice
  4. Pour butter into small jar, keep in refrigerator. Will keep for several weeks in the fridge and up to 4 months when frozen.