Omega-3 and Omega-6 fatty acids are types of Polyunsaturated Fatty Acids. They’re considered Essential Fatty Acids because our bodies cannot make them. They may only be obtained through diet.
The following oils are high in Omega-3:
- Flaxseed – Raw, uncooked
- Walnut
- Canola
- Soybean – If not highly refined, but more often than not, it is
The FDA issued a statement that “supportive but not conclusive research shows that consumption of Omega-3 Fatty Acids may reduce the risk of coronary heart disease.
According to research conducted by The University of Maryland Medical Center, OMEGA-3 FATTY ACIDS HELP WITH THE FOLLOWING:
- Reduces LDL (Bad) Cholesterol
- Increases HDL (Good) Cholesterol
- Lowers Blood Pressure
- Reduces Risk for Heart Disease and Inflammatory conditions
- Prevents and Treats Atherosclerosis (hardening of the arteries) by retarding the development of plaque and blood clots
- Reduces Risk for Alzheimer and Dementia
- Reduces Risk for Macular Degeneration (serious eye related condition that can progress to blindness)
- Reduces Risk of Colon and Prostate Cancers
- Promotes proper brain growth and development
WHY LIMIT SATURATED FATS, TRANS-FATS AND OMEGA-6 FATTY ACIDS?
Saturated Fat eaten in excessive amounts is the MAIN CULPRIT IN RAISING TOTAL LDL (BAD) CHOLESTEROL, WHICH CAN INCREASE RISK OF HEART DISEASE. High Saturated Fat intake may also CONTRIBUTE TO INCREASING THE RISK OF OBESITY, DIABETES AND CANCER.
Trans Fatty Acids act like Saturated Fats in the body and RAISE LDL CHOLESTEROL LEVELS.
Unlike Saturated Fats, Trans Fatty Acids also LOWER HDL (GOOD) CHOLESTEROL. Additionally, Trans Fatty Acids MAY INCREASE RISK AND INCIDENCE OF TYPE 2 DIABETES, AND MAY COMPROMISE FETAL AND EARLY INFANT GROWTH AND DEVELOPMENT.
Omega-6 Fatty Acids are Essential Polyunsaturated Fatty Acids found in Vegetable oils commonly used in PROCESSED FOODS CONTAINING CORN, SAFFLOWER AND SOYBEAN OILS. While Omega-6 Fatty Acids are necessary for a balanced diet, they are often consumed in excess.
Consuming significantly more Omega-6 Fatty Acids than Omega-3 Fatty Acids, like most Americans do, contributes to an INCREASED risk of CHRONIC DISEASES and PROMOTES INFLAMMATION.