Your mother always told you to “eat your fish, it is a great way to get omega 3 fatty acids”. After all, fish is brain food. heal your body, and your body will be whole. right?
For many, the answer may well have been “no”. Soy, dairy, and vegetable oil are the popular choices for “healthy” oils. Is fish oil any better?
You may be surprised to learn that the answer is a resounding yes!
Research shows that the omega 3 in fish oil helps protect your brain from age-related degeneration. In addition, the DHA fat it contains helps in washing out beta-amyloid deposits that may adhere to the brain.
Unfortunately, most Americans do not eat enough fish. The best is the “fattier” fish such as tuna and mackerel. Not only do they taste great, but they are also loaded with omega 3.
However, if you prefer not to eat fish, you may want to investigate some supplements. Fish oil is a great source of it, and many doctors recommend taking a high-quality omega 3 supplement instead.
Omega 3 fatty acids are essential to your well-being.
They are considered to be the most important nutrients there are. They are essential to your mental health and your memory and are especially important for women in their reproductive years.
They may also help reduce inflammation throughout your body, which contributes to many chronic diseases such as heart disease, asthma, allergies, and autoimmune diseases.
The moment we turn twenty-one, our incidence of chronic diseases such as heart disease, diabetes, hypertension, and cancer starts to rise. So, if you want to avoid these chronic diseases, you want to make sure you are getting enough of the right fatty acids in your diet.
Which is easier? Getting the right amount of omega 3s requires you to eat a handful of fish a day or to take a supplement. Which is better? Long, healthy life or a shorter, painful life filled with diseases?
There is strong evidence that indicates omega 3 fatty acids are essential to a healthy heart.
They keep our arteries clear, regulate heartbeat and make blood flow faster. As a result, they protect us from a heart attack.
Omega 3 fatty acids reduce inflammation throughout the body which is where we see the benefits for our heart. The chemical name for inflammation is pro-inflammatory, and omega 3s are anti-inflammatory.
They work directly on the heart cells and Achieve the prevention of heart attacks.
They prevent plaque build-up in our blood vessels, therefore, reducing our risk of heart attacks and strokes. They also directly reduce triglyceride levels which raise our blood pressure and contribute to heart disease.
And, they have been shown directly to reduce the rate of aging heart disease.
So, what is the downside of getting too much omega 3?
Despite recommendations to eat fish at least 2 times a week due to high levels of omega 3s, 85% of Americans do not eat enough! This means that many of us are getting too much omega 6, which we already get too much of.
If we go back to eating the diets of our ancestors, we would consume far more omega 3s and would not have to worry about the side effects of excess omega 6.
Omega 3 fatty acids are anti-inflammatory and are necessary for the proper function of the immune system.
Inflammation is the basis of many diseases, and omega 3s are necessary to keep this under control.
If we do not get enough omega 3s, we are far more likely to have a stroke or heart attack.
One of my patients had a heart attack after lunch one day and did not eat until dinner the next day. Since she did not eat after lunch, she had a stroke the next day. Even though she was on the diet, she did not reduce her salt intake, since she did not think she needed to.
Do you have a family history of strokes or heart attacks? Family history is great protection – it prevents one from having to take care of another member.
Increase your omega 3 consumption and reduce your omega 6 consumption. Eat more raw food. Cooking destroys the fatty acids. For example, I am almost 50 years old, and my mother never ate more than two tablespoons of raw carrots a day. But, most recipes call for at least 4 tablespoons of raw carrot.