Omega 3

The Source

Fish oils are a rich source of Omega 3 polyunsaturated fatty acids. High quantities of Omega 3 fatty acids are found in cold water fish and marine animals e.g. salmon, trout, herring, mackerel, pilchards and sardines.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the most important members of Omega 3 fatty acids. Studies have shown that Omega 3 fatty acids are enormously valuable for joint health in maintaining suppleness. EPA may help maintain healthy heart and circulation .DHA may help to maintain a healthy brain and eye function. It is also an important nutrient in the growth and development of babies.

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The History

Omega 3 has been taken in various forms for centuries. Cod Liver Oil, a useful source of Omega 3, was used throughout Europe. Fishermen used to rub it on sore joints and niggling skin conditions, a poor way to absorb its benefits, but by the 18th century it was being drunk for its benefits.

The benefits of Omega 3 were highlighted particularly in studies of Inuit (Eskimo) peoples who had moderate levels of cholesterol despite having high-fat diets that included seal and whale blubber. They had low instances of conditions typically associated with high fat western diets, yet when adopting Western diets developed the same level of those conditions experienced in the West. Research demonstrated their original health came from their consumption of fish brimming with Omega 3. The Mediterranean diet has similar benefits.

The Science

• Studies indicate the Omega 3 fatty acids may help maintain healthy heart and circulation , by decreasing the 'stickiness' of the blood and assist the blood flow freely.
• Various studies demonstrate that a diet rich in Omega 3 fatty acids lowers “bad” cholesterol, known as LDL, as well as triglycerides, the fatty material that circulates in the blood.
• The British nutrition foundation recommends a daily intake of 1250 mg of EPA/DHA (Report dated 1992).
• Omega 3 fatty acids act as natural anti-inflammatory.

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