Reading Shanahan, Catherine. Deep nutrition: Why your genes need traditional food. Flatiron Books, 2017 and searching scientific research like that:
"A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies"
has raised my awareness of omega-6/omega-3 ratio.
Would it be possible to make Jake with a omega-6/omega-3 ratio of 1?
Why do not you do it?
What is the quality of the fats in Jake? Cold pressed?
How are they made stable?
I mean Jake has wonderfully convenient mixing properties but does it come at the expense of high quality fats?
Just a few things I have been thinking about recently.