Omega-3 fatty acids (eicosapentaenoic acid (EPA), docosahexanoic acid (DHA), alpha-linolenic acid (ALA), are a part of the polyunsaturated fat family (the good fats) and are considered essential to our good health.
Our body, however, cannot make Omega-3 on its own, so it must be obtained from food sources.
Research shows that without a sufficient amount of polyunsaturated Omega-3s, the body will use saturated fat to create cell membranes. These cell membranes are less elastic, which can have negative effects on our heart.
– Improve heart health
– Lower cholesterol levels
– Improve insulin sensitivity
– Stabilize irregular heartbeat (arrhythmia)
– Reduce blood pressure
– Reduce hypertension
– Improve rheumatoid arthritis, lupus, Raynaud’s disease and other auto-immune diseases
– Improve depression and symptoms of other mental health problems
– Aid cancer prevention and cancer support
How much Omega-3 does one need? There is no established recommended amount. The American Heart Association recommends that people include salmon or tuna in their diet at least twice a week.
What foods are rich in Omega-3? Atlantic salmon, Atlantic and Pacific Herring, Sardines, Atlantic Halibut, Bluefish, Tuna, Atlantic Mackerel.
Are you concerned about mercury levels in these fishes? If so, try getting Omega-3 from plant sources, such as: Canola oil, Flaxseed, Flaxseed oil, Walnuts, Leafy green vegetables. A quarter of a cup of walnuts (or 1 ounce) supplies about 2 grams of plant-based Omega-3 fatty acids.
If you decide to take Omega-3 supplements, please check with your doctor, especially if you are taking a blood thinner.
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