Omega 3 – true Superfood (Part 2)
Here comes the science..
Marine animals such as fish and krill provide EPA (Elcosapentaenoic acid) and DHA (Docosahexaenoic acid) the primary recognition of these 2 compnents are around the effects on the heart. These are long chain fatty acids.
ALA (Alpha-linoleic acid) is sourced from Flaxseed, Chia, hemp and a few other foods. These are short chain fatty acids.
Plant based omega 3 fats are not dangerous and not to be avoided, however primarily to get the full benefit of Omega 3 fats they should be from animal sources. Most cellular health links are credited to animal sources rather than animal sources.
In fact ALA is converted into EPA & DHA, however it only converts small amounts, which means the consumption of ALA must be much higher and is only effective with specific enzymes are present.
What are the best animal sources of the Omega 3?
Small cold water fish, the reasons are numerous, if you source it from larger fish they are typically tainted with heavy pollutants. Industrial toxins, heavy metals such as mercury, lead, arsenic, no longer are these type of fish recommended for the above reasons.
The other thing to avoid is farmed fish, due to the fact that these fish are generally fed on on GMO corn and soy based diets, which reduces the omega 3 levels to half or less than that from wild fish.
Another challenge is that Omega 3 fatty acids are sometime referred to as super unsaturated fat and goes off rapidly unless it is preserved, the ultimate preserver is natural vitamin E. if it is not it means that the Omega 3 will oxidize and go rancid, creating free radicals in the body. The challenge in Australia, is that there are no requirements or standards or batch testing on Omega 3, recent studies show that most Omega 3 products on the market don’t meet the standards.