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.
What is Omega 3?Omega 3 is, in fact, a polyunsaturated fatty acid which, as it passes through the limentary canal (digestive tract through the human body), breaks down existing cholesterol and deposits a minutely thin barrier to prevent its reformation.
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.
The most common form of supplement is the capsule formulated from concentrated oils derived from those fish that have the high Omega 3 levels. Generally, the tablet will contain something around fifty percent from that source (fish) with the balance made up of other sources of fatty acids.
The most common foods containing omega 3 fatty acids of the long chain variety are fish. Because of mercury contamination risks, doctors and environmental experts make the following recommendations: avoid fish that come from the Atlantic Ocean which is particularly polluted.
In short, the ratio of omega-3 to omega-6 oils is way off kilter for optimal health.
First, let's address the cause of the rampant omega-3 deficiency. The first and foremost problem is the meats we eat. You see, because most animals are mass commercialized they are fed diets of grain and other unnatural substances.
EPA and DHA Omega 3 are found almost exclusively in aquatic plants and animals. They are synthesized by phytoplankton, which are consumed by fish, mollusks and crustaceans and thus concentrated in the aquatic food chain.
What is Omega 3?Omega 3 is, in fact, a polyunsaturated fatty acid which, as it passes through the limentary canal (digestive tract through the human body), breaks down existing cholesterol and deposits a minutely thin barrier to prevent its reformation.
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.
The most common form of supplement is the capsule formulated from concentrated oils derived from those fish that have the high Omega 3 levels. Generally, the tablet will contain something around fifty percent from that source (fish) with the balance made up of other sources of fatty acids.
The most common foods containing omega 3 fatty acids of the long chain variety are fish. Because of mercury contamination risks, doctors and environmental experts make the following recommendations: avoid fish that come from the Atlantic Ocean which is particularly polluted.
In short, the ratio of omega-3 to omega-6 oils is way off kilter for optimal health.
First, let's address the cause of the rampant omega-3 deficiency. The first and foremost problem is the meats we eat. You see, because most animals are mass commercialized they are fed diets of grain and other unnatural substances.
EPA and DHA Omega 3 are found almost exclusively in aquatic plants and animals. They are synthesized by phytoplankton, which are consumed by fish, mollusks and crustaceans and thus concentrated in the aquatic food chain.
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