A list of foods containing omega 3 fatty acids is relatively short when compared to a list of foods containing omega 6 fatty acids. A list of long chain omega 3 foods is even shorter and in fact consists of only one food: fish.
Genetic modification is also being explored, with one experiment inserting genes which will produce long-chain Omega-3 polyunsaturates into existing oilseed varieties. Another uses gene transfer technology to directly convert Omega-6 polyunsaturates to their Omega-3 counterparts.
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.
As the advantages of regular intake of Omega 3 become more accepted in North America, the food processing and pharmaceutical industries will, no doubt, put more effort and funding into making these various supplements more readily available.
The problem with most meats nowadays is that they are mass produced, and grain-fed. Only grassfed meats -- not grainfed -- are foods containing omega 3 fatty acids.
Many doctors recommend that vegan diets include an algae oil supplement, since such people will not use the best omega 3 source -- high quality fish oil supplements -- because algae oil contains DHA and EPA fatty acids.
Omega-3 and omega-6 are fatty acids. Both of them are vital for your well-being and good health. However, the problem is that the vast majority of people in the Western world have an Omega-3 deficiency while ingesting a too much Omega-6's.
In short, the ratio of omega-3 to omega-6 oils is way off kilter for optimal health.
Omega 3's can also be found in a wide range of other foods including vegetables and processed foods; however, the levels are negligible and provide no significant health benefits. Vegetarian Omega-3 supplements are available, usually as flaxseed (linseed) oil.
Before this happened, animals were free range and grazed on their natural diets, which, in the case of cows as one example, was grass. Their natural grass diet created naturally lean beef that was high in omega-3 fatty acids.
Genetic modification is also being explored, with one experiment inserting genes which will produce long-chain Omega-3 polyunsaturates into existing oilseed varieties. Another uses gene transfer technology to directly convert Omega-6 polyunsaturates to their Omega-3 counterparts.
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.
As the advantages of regular intake of Omega 3 become more accepted in North America, the food processing and pharmaceutical industries will, no doubt, put more effort and funding into making these various supplements more readily available.
The problem with most meats nowadays is that they are mass produced, and grain-fed. Only grassfed meats -- not grainfed -- are foods containing omega 3 fatty acids.
Many doctors recommend that vegan diets include an algae oil supplement, since such people will not use the best omega 3 source -- high quality fish oil supplements -- because algae oil contains DHA and EPA fatty acids.
Omega-3 and omega-6 are fatty acids. Both of them are vital for your well-being and good health. However, the problem is that the vast majority of people in the Western world have an Omega-3 deficiency while ingesting a too much Omega-6's.
In short, the ratio of omega-3 to omega-6 oils is way off kilter for optimal health.
Omega 3's can also be found in a wide range of other foods including vegetables and processed foods; however, the levels are negligible and provide no significant health benefits. Vegetarian Omega-3 supplements are available, usually as flaxseed (linseed) oil.
Before this happened, animals were free range and grazed on their natural diets, which, in the case of cows as one example, was grass. Their natural grass diet created naturally lean beef that was high in omega-3 fatty acids.
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