Omega Fatty Acids have been found to be very beneficial for the heart. They are an integral part of cell membranes throughout the body and affect the function of the cell receptors in these membranes.
They provide the starting point for making hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation. They also bind to receptors in cells that regulate genetic function.
Likely due to these effects, omega-3 fats have been shown that they may help control lupus, eczema, and rheumatoid arthritis, and play protective roles in cancer and other conditions.
These fatty acids could also reduce the risks and symptoms for other disorders including diabetes, asthma, inflammatory bowel disease, ulcerative colitis, mental decline, anti-inflammatory and anti-blood clotting actions, and lower cholesterol.
The strongest evidence for a beneficial effect of omega-3 fats has to do with heart disease. These fats appear to help the heart beat at a steady clip and not veer into a dangerous or potentially fatal erratic rhythm.
Such arrhythmias cause most of the 500,000-plus cardiac deaths that occur each year in the United States.
Omega-3 fats also lower blood pressure and heart rate, improve blood vessel function, and, at higher doses, lower triglycerides and may ease inflammation, which plays a role in the development of atherosclerosis.
The human body can make most of the types of fats it needs from other fats or raw materials. That isn’t the case for omega-3 fatty acids (also called omega-3 fats). These are essential fats, the body can’t make them from scratch but must get them from food.
EFA’s are a form of polyunsaturated fat that the body derives from food. Omega 3′s (and omega 6′s) are known as essential fatty acids because they are important for good health. The body cannot make these fatty acids on its own so omega 3′s must be obtained from food.
These different types of acids can be obtained in foods such as cold-water fish including tuna, salmon (preferably wild salmon), herring, and mackerel.
Other important omega 3 fatty acids are found in dark green leafy vegetables, avacados, nuts, seeds, soybeans. Unsaturated fats are usually liquid at room temperature non-hydrogenated soft margarine, olive, corn, canola, sunflower, flax seed oils, and salad dressings that contain these oils.
So read those food labels carefully and choose your fats wisely. And as a rule of thumb, liquid fats are better for you than solid fats.
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