Omega Fats

In the previous post we covered fats in more detailed. We learned that there are fats that are no good for you, but that there is also fats that, even though they have been highly criticized by the media and nutrition specialists, are actually pretty good for you too. One example are saturated fats, which help with slower food absorption and to transport very important vitamins throughout your body.

Now, in addition to learning how to differentiate between monosaturated fats, saturated fats, and transaturated fats, it is also important to learn about omega 3 and omega 6 fats. So, let's start with omega 3 fats. Omega 3 fats help, first of all, improve cells' response to insulin. Also, these fats help to repair damaged cells. 

Yet there is a tremendous difference between omega 3 fats and omega 6 fats. Research shows that while omega 3 fats are actually good for you, omega 6 fats can actually contribute to inflammation, insulin resistance, altering mood, and impairing cell repair. Thus, not taking control of which fats you are consuming can really contribute to higher risk of heart disease, cancer, stroke, Alzheimers, arthritis, and other illnesses.

Indeed, the ratio between omega 3's and omega 6's in today's world is out of whack. The ideal ratio is actually 1:1 but this is not all of common today. In fact, in America, the ratio is 15:1 to 50:1. It is essential that in order to prevent heart disease, depression, cancer, arthritis, diabetes and hyperactivity among other diseases.

Now, what are some sources where you can get omega 3 fats from? Well, omega 3 can be found in flaxseed. Yet omega 3 has two very important fatty acids that only be found in fish and krill oil. These two fatty acids are DHA and EPA. One negative about fish oil is that most of the fish consume today is poisoned with mercury. Thus, it is usually not a good idea to consume krill oil to obtain all the necessary ingredients that are part of omega 3's.