Such encouraging news has generated a good deal of interest in Omega 3 of late.
What is Omega 3?Omega 3 is, in fact, a polyunsaturated fatty acid which, as it passes through the limentary canal (digestive tract through the human body), breaks down existing cholesterol and deposits a minutely thin barrier to prevent its reformation.
As the health reputation of the Omega-3s grows, food manufacturers have explored the opportunity of fortifying everyday foods with Omega-3s. Omega-3 eggs are increasingly available; for example, bread fortified with 13mg of Omega-3 DHA per slice is now available in New Zealand and Australia. Malaysia has a cracker fortified with vitamins, minerals and both Omega-3 and Omega-6 EFAs and a similarly fortified margarine serves as a fine accompaniment.
Omega 3 is most commonly associated with the oils found in fish. Best known sources are mackerel, trout and salmon although the oils can be extracted from white fish; and the liver of the Cod is particularly rich as well. The American Heart Association recommends a daily intake of 1000 mg. of Omega-3 for measurable health benefits in cardiovascular care. There are various ways of including Omega 3's in your diet so you need not worry if you are not a big fan of fish.
When it comes to meat, good omega 3 foods are: organic eggs (look for ones that say high omega 3 content on the label, which you can find at most supermarkets nowadays); and look to purchase grassfed meats -- such as grassfed beef, chicken, lamb, etc. These are much more pricy than typical store bought meats -- you have to go to specialty stores or your local farmer's market usually to find them.
The most obvious method, eating suitable fish regularly, isn't practical for everybody, as again - not everyone enjoys fish, some people are even allergic to it and, of course, vegetarians and vegans don't eat fish. Fortunately there are a wide range of supplements on the market for those people.
The most common form of supplement is the capsule formulated from concentrated oils derived from those fish that have the high Omega 3 levels. Generally, the tablet will contain something around fifty percent from that source (fish) with the balance made up of other sources of fatty acids.
The most common foods containing omega 3 fatty acids of the long chain variety are fish. Because of mercury contamination risks, doctors and environmental experts make the following recommendations: avoid fish that come from the Atlantic Ocean which is particularly polluted.
A relatively new addition to the omega 3 foods list is a fish called the Hoki, which contains naturally high levels of DHA and EPA fatty acids and comes from New Zealand where the waters are pristine.
First, let's address the cause of the rampant omega-3 deficiency. The first and foremost problem is the meats we eat. You see, because most animals are mass commercialized they are fed diets of grain and other unnatural substances.
EPA and DHA Omega 3 are found almost exclusively in aquatic plants and animals. They are synthesized by phytoplankton, which are consumed by fish, mollusks and crustaceans and thus concentrated in the aquatic food chain.
What is Omega 3?Omega 3 is, in fact, a polyunsaturated fatty acid which, as it passes through the limentary canal (digestive tract through the human body), breaks down existing cholesterol and deposits a minutely thin barrier to prevent its reformation.
As the health reputation of the Omega-3s grows, food manufacturers have explored the opportunity of fortifying everyday foods with Omega-3s. Omega-3 eggs are increasingly available; for example, bread fortified with 13mg of Omega-3 DHA per slice is now available in New Zealand and Australia. Malaysia has a cracker fortified with vitamins, minerals and both Omega-3 and Omega-6 EFAs and a similarly fortified margarine serves as a fine accompaniment.
Omega 3 is most commonly associated with the oils found in fish. Best known sources are mackerel, trout and salmon although the oils can be extracted from white fish; and the liver of the Cod is particularly rich as well. The American Heart Association recommends a daily intake of 1000 mg. of Omega-3 for measurable health benefits in cardiovascular care. There are various ways of including Omega 3's in your diet so you need not worry if you are not a big fan of fish.
When it comes to meat, good omega 3 foods are: organic eggs (look for ones that say high omega 3 content on the label, which you can find at most supermarkets nowadays); and look to purchase grassfed meats -- such as grassfed beef, chicken, lamb, etc. These are much more pricy than typical store bought meats -- you have to go to specialty stores or your local farmer's market usually to find them.
The most obvious method, eating suitable fish regularly, isn't practical for everybody, as again - not everyone enjoys fish, some people are even allergic to it and, of course, vegetarians and vegans don't eat fish. Fortunately there are a wide range of supplements on the market for those people.
The most common form of supplement is the capsule formulated from concentrated oils derived from those fish that have the high Omega 3 levels. Generally, the tablet will contain something around fifty percent from that source (fish) with the balance made up of other sources of fatty acids.
The most common foods containing omega 3 fatty acids of the long chain variety are fish. Because of mercury contamination risks, doctors and environmental experts make the following recommendations: avoid fish that come from the Atlantic Ocean which is particularly polluted.
A relatively new addition to the omega 3 foods list is a fish called the Hoki, which contains naturally high levels of DHA and EPA fatty acids and comes from New Zealand where the waters are pristine.
First, let's address the cause of the rampant omega-3 deficiency. The first and foremost problem is the meats we eat. You see, because most animals are mass commercialized they are fed diets of grain and other unnatural substances.
EPA and DHA Omega 3 are found almost exclusively in aquatic plants and animals. They are synthesized by phytoplankton, which are consumed by fish, mollusks and crustaceans and thus concentrated in the aquatic food chain.
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