Omega-3 fatty acids might seem like some giant intimidating term scientists throw around, but it’s actually really easy. They’re nutrients, like proteins and carbohydrates and the like. The name Omega-3 comes from the type and shape of the molecules that it’s composed of. Like all nutrients, we obtain them from the foods that we eat. Fish is generally where we can get {a great deal|most|much of} our Omega-3 needs; or perhaps I should say, where we don’t get our needs. See, the majority of people don’t eat enough fish to get the necessary Omega 3s. Very often, consumers generally get their Omega-3 fatty acids from fish oils.
I realize that many of you might read “fatty acids” and jump to assume that it’s not good for your health, but that’s not valid. In the 1970s, scientists studying the Intuit people in Greenland discovered that even if they took in significant quantities of fatty acids from the fish they consumed, they had significantly minimal rates of heart disease. The United States Food & Drug Administration finally recognized the connection between good fatty acids and heart health in 2004, assigning a “qualified health claim” status to good fats like Omega-3s.
So what makes these Omega-3s so significant? Well, Omega-3s are a type of essential fatty acid, or EFA. EFAs are essential to our bodies to function properly. That’s why they’re labeled “essential” fatty acids and not optional fatty acids. If we don’t get adequate EFAs, we run the risk of heart problems, arthritis, and many other chronic ailments. Some studies have also demonstrated that a lack of EFAs can lead to weight gain and depression. EFAs also support brain functioning and proper development, particularly in kids. You recall how people say fish is brain food? They’re talking about the EFAs in fish.
There are a few kinds of EFAs, however. You’ve got the Omega-3s which you see particularly in fish, and the Omega-6s which are prevalent in vegetable oils. Anti-inflammatory Omega-3s keep the inflammatory Omega-6s in check. The best ratio is 1:2, but most diets generally lead to a significant imbalance, with many Americans ingesting a ratio of one Omega-3 per twenty Omega-6s!. This leads to a condition called silent inflammation. There aren’t any symptoms apparent from this until it’s too late and various chronic diseases start hitting your body, so it’s better to make sure you’re getting adequate Omega-3s in your diet. This is where fish oils really make a difference.
There are several types of Omega-3 acids too. You’ve got EPA, DHA and ALA. Vegetarians usually prefer ALAs which are prevalent in flaxseed oil. The body can only make use of EPA and DHA, and only converts a very tiny amount of these ALAs into EPA and DHAs though. Whatever is left becomes inflammatory. You’re much better off with the EPAs and DHAs prevalent in fish oil supplements. You’re most likely getting more than enough of the inflammatory fatty acids as is.
Just as I mentioned earlier, most people don’t consume enough fish to get an adequate quantity of Omega-3s. The reason is that our diets have changed so that we don’t really eat that much fish anymore. In addition, we’re going to have to eat a excessive amount of fish to get the amount of Omega-3s we require. Not to mention the risk of contamination in the fish. With modern polluted waters, you can never be positive. Fish oils are a much better alternative over eating a ton of fish. They’re easy to purchase, and with modern technology, the risk of contamination in fish oils are extremely minimal. That is, assuming you choose a high quality brand. It will be more expensive than the many generic brands available, but you pay a premium for peace of mind.
Consuming a necessary quantity of Omega-3s is extremely necessary to our ideal health. With the introduction of quality {fish oil supplements}, it has never been easier to get your daily dosage of Omega-3 fatty acids.
Brittany M. Wallace is a health and nutrition expert, with particular expertise with Omega-3 Benefits.
Tags: diseases, EFA, fish oil, fish oil supplements, health, heart disease, inflammation, nutrition, omega-3, omega-3 fatty acids