May 10, 2013

Omega-3, what’s in it for me?

Omega-3, something we've all heard but not necessarily know what it means. Since this is not a college book I will not go into details that might bore you, but feel free to ask me any questions you have; I’ll be more than happy to answer them.

Omega-3 is widely known as “the good fat”. Even though I don’t like categorizing food as good or bad, I have to agree with that classification. Here are some of the reasons:

1. It prevents blood cells from clumping together and therefore it’s good in preventing heart attacks and strokes.
2. It’s considered brain-food for its positive impact on thinking and behavior.
3. It helps cells in our body communicate. Therefore, good-feeling neurotransmitters can get in and out of cells more easily and give you a better mood.
4. It influences in a healthy way the immune system.
5. It’s anti-inflammatory.

(Jonny Bowden, The 150 healthiest foods on earth)


Which foods contain Omega-3?

There are many foods containing it, but I’ll name the ones considered more important:

-Fish (such as Salmon, Tuna, Sardines).
-Nuts and seeds (such as Walnuts, Flaxseeds, Pecans).
-Vegetables oils (such as Canola and Soybean).

Although these foods are high in omega-3, their preparation can change the healthy properties they provide. For example, preparing fish either grilled, baked or broil is great, but frying it will counteract the benefits of omega-3.


(Whitney/Rolfes, Understanding Nutrition)

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