• Given the right balance of Omega-6 fatty acids and Omega-3 fatty acids, the body's enzymes preferentially convert the essential fatty acids into the "good" prostaglandins.
• The Standard American Diet (SAD) or Western diet contains about 25 times more Omega-6 fatty acids than Omega-3 fatty acids. The ratio should be closer to 2.5 to 1.
• Prostaglandins (PG)  are shot-lived, hormone-like chemicals that regulate cellular activities on a moment-to-moment basis. 
• PGs are made due to the enzyme-controlled oxidation of highly unsaturated fatty acids.
• The precision of enzyme-controlled oxidation varies significantly from the random oxidation of fatty acids in air.

Prostaglandins fall into 3 series- PG₁, PG-₂ and PG₃. Series 1 & 2 are produced from Omega-6 (Linoleic Acid or LA), while Series 3 is produced from Omega-3 (alpha-linolenic acid or ALA).

The following tables lists the physiological effects of Series 1 & 3 prostaglandins (the "Good") and Series 2 prostaglandins (the "Bad").