That sounds plausible. Any specific real-world examples?
I am not a nutritionist, but I once read in The Economist that something like that was going on between omega-6 and omega-3, and between short- and long-chain omega-3.
That sounds plausible. Any specific real-world examples?
I am not a nutritionist, but I once read in The Economist that something like that was going on between omega-6 and omega-3, and between short- and long-chain omega-3.