Omega 3 Fatty Acids

Omega 3 Fatty Acids
The majority of the people within the United States and
Europe consume "dietary supplements," as a socially
acceptable structure of health maintenance. Dietary
supplements include vitamins, minerals, amino acids,
enzymes, and herbs and other botanicals. The continual use
of dietary supplements has not been linked to any
unfavorable health effects, and many studies show that
supplements present significant health benefits in certain
cases. For example, it has been studied that omega fatty
acids aid in reducing the risk of heart attacks and strokes
as well as aiding in the development and maintenance of the
nervous system.

Scientific studies confirm that a diet higher in omega-3
fatty acids reduce the risks of heart attack as well as
strokes and sudden cardiac death syndrome. Natural omega-3
fatty acids are found in the oils of fish.

The benefactors of omega-3 fatty acids reach far beyond
further than just protecting against heart disease. Omega-3
fatty acids are also accredited in guarding against heart
healthiness in general, mental health, child development,
cancer, diabetes, inflammation, and many other health
concerns.

Omega-3 Fatty Acids To maintain an optimized healthy
lifestyle, the body needs to absorb two of the
nutritionally indispensable fatty acids: omega-3 and
omega-6. These fatty acids cannot be synthesized in our
bodies but make up the fundamental structural and
well-designed mechanism of our cells, and regulate many
significant aspects of our bodies metabolism and immune
system.

Dietary omega-3 fatty acids can be obtained from one of two
sources; plants or animals. Plant Food a. Fruits b.
Vegetables c. Oils d. Grains e. Seeds

Aquatic Plant a. Plankton b. Algae c. Seaweed

Animals a. Most fish b. Shellfish

On the other hand, the omega-3 fatty acids found in the
aquatic plants and the animals are far more functional to
the body than the plant food variety by itself. The body
uses alpha-linolenic acid (ALA)—the short-string
omega-3 fatty acids from plants—primarily to make a
long-string omega-3 fatty acid called docosahexaenoic acid
(DHA). In addition, our bodies use ALA to construct a
secondary long-string omega-3 fatty acid called
eicosapentaenoic acid (EPA).

An inadequate quantity of ALA was found in the mainstream
of the American diet, most coming from seed oils like soy
and canola. This includes far more omega-6 fatty acid thus,
creating an imbalance on the nutrimental function of the
body. The only significant sources of dietary ALA are
flaxseed and hemp seed oils that have become uncommon in
the Western American diet.

Omega-6 Fatty Acids Linoleic acid (LA) is a short-string
omega-6 fatty acid the body utilizes to manufactor
arachidonic acid (AA), a long-string omega-6 fatty acid,
like omega-3 DHA, is a crucial element of the cell
membrane. Linoleic acid is derived from grains, seeds, and
vegetables. Meats that include both LA and AA are chicken,
beef, pork, and lamb.

How do Omega fatty acids make us healthy? Omega fatty acids
engage in the fundamental and indispensable role within the
cells membrane, controlling the fluidity, flexibility,
permeability and the response levels of vital membrane
dependant enzymes. DHA is selectively infused into cell
membranes in the retina of the eye and into postsynaptic
neuronal cell membranes, which implies that it takes an
important vital role in our vision and nervous system
functionality.

Omega-3 and omega-6 fatty acids also manipulate the
creation of ephemeral, a hormone-like composite called
autocoids (eicosanoids, prostaglandins, and leukotrienes).
These persuasive chemical messengers manipulate major body
behaviors such as blood pressure, blood clotting,
inflammation, and the cell immune system.

The predisposition of omega-3 fatty acids to hinder
inflammation is beneficial because chronic, low-level
inflammation produced by a diet high in omega-6 induces
cardiovascular disease and cancer and has recently been
studied to have an associated with Alzheimer's disease.

Omega-3 fatty acids have a tendency to reduce inflammation
and the risk of cardiovascular disease, diabetes, mood
disorders, autoimmune diseases, and certain cancers, while
omega-6 tend to increase the risk of these conditions.

The Omega Fatty Acids Imbalance in a Troubled Western Diet
Omega-6 fatty acids are not essentially detrimental in its
natural form of balance. The imbalance is in the diets of
people largely within the U.S., Europe, and other
industrialized countries that socially maintain
exceptionally elevated levels of omega-6 fatty acids.

The fact that most Americans and Europeans devour at least
10 times more omega-6 fatty acids in relative to the
omega-3 fatty acids might explain why government health
establishments on both sides of the Atlantic suggest that
their general public boost dietary intake of omega-3 fatty
acids.

Most citizens in developed countries would do good to
increase intake of omega-3 fatty acid, some experts firmly
believe that the same could be accomplished through a sharp
decreased intake of omega-6 fatty acids.

Because of the fact that omega-6 fatty acids are so
plentiful in common cooking oils, some meats, most
poultries, and through preprocessed and commercially
prepared foods that dictate the largest part of our
contemporary diets, it is less cumbersome to rectify the
imbalance by increasing omega-3 intake than it is to
suggest restricting omega-6 intake radically, which would
require significant changes in a persons behavior in
nutrimental choices and their consumption lifestyles.

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Steven Godlewski is a self-made millionaire and is
currently working with the staff at PillFreeVitamins.com He
has an extensive background in nutrition as well as other
health related fields. For more health-related articles or
2 FREE bottles of Liquid Vitamins see their website at:
http://www.pillfreevitamins.com SEE Video at:
http://www.emii-dcf.org