Module 7: Core Content: Part 3: Fats

Most of our modern day diseases and health challenges are caused by inflammation.  What your clients probably don’t realize is how much control they actually have when it comes to managing inflammation and pain.  At the crux of the the dietary management of inflammation is the choice of fats your clients make at every meal, every day.

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Action Plan for Your Client

#1: Help your clients to eat sources of omega-3 fats daily.

Help your client to continue to eat daily sources of omega-3 fats as you may have started them using the ideas and materials in Give Your Body an Oil Change section.

#2: Adjust your client’s fat intake to attain the optimal ratio of omega-6 to omega-3 fats (between 1:1 and 3:1).

Track your client’s omega-3 versus omega-6 balance. This process is described in the Give Your Body an Oil Change section. Adjust their fat intake to attain the optimal ratio of omega-6 to omega-3 fats (between 1:1 and 3:1). This will put them into an anti-inflammatory state.

#3: Teach strategies to your client for managing pain and inflammation using diet and nutrients.

Use the resources below and teach strategies to your client for managing pain and inflammation using diet and nutrients.

Managing Inflammation with Dietary Fats and Other Nutrients: This document explains the pain and inflammation process in your client’s body and provides details on how to teach them to use foods to reduce inflammation naturally, and which fats to eat on a daily basis.

 

#4: Research the best inflammation-fighting food sources and nutrients and add to your client’s diet.

#5: Have your client avoid processed and heated fats.

Have your client avoid processed and heated fats. This includes all cooked fats plus hydrogenated oils.  Most are rancid even before your client will open the bottle, and then contribute to pain and inflammation.  Instead, have them choose oils like olive oil, coconut, hemp, or flax.

#6: Have your client order a Blood Spot Fatty Acid test if their inflammation persists.

 

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