Two parent fatty acids explain the starting point of the GAPS essential-fat discussion: alpha-linolenic acid, an omega-3, and linoleic acid, an omega-6. They have similar names but different families and downstream products. Keeping those names clear makes food and supplement labels much easier to understand.[1]
The Two Parent Fats
| Family | Parent Fat | Common Abbreviation |
|---|---|---|
| Omega-3 | Alpha-linolenic acid | ALA; called LNA in the GAPS book |
| Omega-6 | Linoleic acid | LA |
The body must obtain ALA and LA from the diet, which is why they are called essential fatty acids. EPA and DHA are longer-chain omega-3s; GLA, DGLA and arachidonic acid belong to the omega-6 pathway. This parent framework does not mean all fats in the body are made only from these two substances.[1][2]
What Comes After the Parents
Campbell-McBride discusses conversion from the parent fats to other members of their families, along with nourishment and enzyme activity needed for those processes. The omega-3 guide covers ALA, EPA and DHA; the omega-6 guide covers LA, GLA, DGLA and arachidonic acid.[1]
A plant oil containing ALA is not the same product as fish oil containing EPA and DHA. Likewise, an oil rich in GLA is not automatically an equal source of DGLA. The ingredient names tell you which part of the pathway a product supplies.
Food Sources in the GAPS Discussion
The book names flax, nuts, seeds and other plant foods among sources of the parent fats, and discusses animal foods as part of the wider mixture. These examples still need their GAPS food form and introduction context. A nutrition list is not an instruction to give whole nuts or seeds at the beginning of Intro.[1]
For the actual plate, use the GAPS food list. The kitchen guide separates fats used for cooking from oils added after cooking or used as supplements.
What the Source Says About Supplements
The book says many people following GAPS obtain the necessary fats from food, while some benefit from small amounts of supplements, particularly early in the protocol. It discusses both parent fats and derivatives. That is an individual-use discussion, not a direction for every reader to start every oil.[1]
Its examples also distinguish cod liver oil from fish oil: cod liver oil adds vitamins A and D as well as EPA/DHA, while an ordinary fish-oil product has a different purpose and composition. The cod-liver-oil guide covers the label and total-vitamin questions.
The 2:1 Ratio Is About an Oil Blend
Campbell-McBride describes an approximate two-to-one omega-3-to-omega-6 ratio in supplemental seed/nut oil blends. She notes that an ideal ratio is disputed and individual. This is not a rule to make the weight of every day’s food fit a two-to-one calculation.[1]
The book also advises against supplementing hemp oil or flax oil alone because their family balance differs from the blend it favors. Keep that recommendation in its supplement context rather than turning it into a ban on every food containing those fats.
Storage and the Epilepsy Exception
The source calls for suitable cold-extracted blends in dark glass, refrigerated and protected from light and oxygen, and never used for cooking. It distinguishes adding them to cold or warm food from heating them in a pan.[1]
For epilepsy, it does not recommend plant or fish oil supplements for at least the first year. Its later cod-liver-oil consideration has additional conditions, explained in the omega-3 guide. The passage does not replace prescribed seizure treatment.[1]
Keep the Label With Your Notes
Write down the actual oil, serving unit and named fatty acids rather than only “omega supplement.” This makes it easier to compare products without mixing ALA with EPA/DHA or treating a ratio as an individual dose.
If you want a place to keep introduction dates, labels and observations together, this is the companion. The Supplement Introduction Tracker is listed in my printable catalog.
For practical meal choices, return to the GAPS fats-and-oils kitchen guide.
References
- Campbell-McBride, N. Gut and Physiology Syndrome (2020), “Essential fatty acids,” parent families, food sources, oil blends, storage, hemp/flax and epilepsy exception.
- NIH Office of Dietary Supplements. Omega-3 Fatty Acids: Health Professional Fact Sheet, ALA, LA, EPA/DHA, conversion and food sources.
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