Omega-3
Submitted by GettingFit4Life on Wed, 09/17/2008 - 08:02.
Lately I've noticed Omega-3 popping up in all sorts of products, from fruit juice to pasta.
The New York Times has a story today on the phenomenon:
http://www.nytimes.com/2008/09/17/dining/17nutrients.html?8dpc
Are you more inclined to buy orange juice with Omega-3 than you are regular orange juice? If you have tried it, what have your experiences been so far?
Comments
Not at all
My philosophy is pretty simple when it comes to getting some of these things that science brings up as being important to our health, and that is to go ahead and find the natural sources for such and make sure I eat them.
The difficult part is trying to figure out how much/often to eat these things. In the case of Omega3's, I am already eating a good bit of vegetables and fruits and trying to mix it up as much as possible to get a good spectrum of good stuff as well as making sure some good-fat fish are in my meals.
In my way of thinking, if I eat a fairly diverse variety of foods I am probably covering my nutrition bases.
I'm with you, FoA ... it's
I'm with you, FoA ... it's best to get these nutrients the natural way. Salmon, of course, is loaded with Omega-3. So is flax (even though its side effects may not be worth the benefit! LOL). Wonder if the OJ tastes any different than regular?
[imagining the manufacturer putting fish oil in the OJ ... yuck]
Got questions?
Contact me at sandi.beason@jackson.gannett.com.
Omega 3
Supposedly you can't taste it, but now I'm curious. I guess I'll have to check it out.
Mmm... fish oil!
Honestly, yeah. They get the flavor out some way. I've had some sort of juice in the past with it in there and wouldn't have known had I not been told. Not much different from whatever they stuff in the milk and wherever else. All well hidden.
Omega 3 Fish Oil is truly a
Omega 3 Fish Oil is truly a miracle...the problem is, to consume enough Omega 3 through eating fish, we'd have to eat toxic levels of fish. No thanks. And I'm not too fond on kelp. We simply cannot consume enough Omega 3 through our diet. I supplement with phramaceutical grade Omega 3 Fish Oil (the tasteless variety) everyday.
Why Is Fish Oil So Remarkable?
One answer lies in its ability to reduce inflammation. There are two types of inflammation. The classic form of inflammation hurts. That’s why you take anti-inflammatory drugs to relieve the pain. However, the second type is far more insidious. This is silent inflammation. This type of inflammation is below the perception of pain. It’s a marker of the inflammatory potential of a cell. It is not a disease, but it is the first clinical sign that you are no longer well. This is the type of inflammation that can’t be altered by any drug, but it can be reduced by fish oil. You need some inflammatory potential at the cellular level, but not too much. Therefore, if you had some nutritional way to reduce silent inflammation, then your state of wellness could be extended indefinitely. That is the promise of fish oil. It is not just fish oil, but the presence of the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenonic acid (DHA) that are key in reducing silent inflammation. If taken at the appropriate levels, they have been shown to reduce excess silent inflammation within 30 days. With that reduction of silent inflammation comes a return to wellness.
Omega 3 is also good for the following: joint health (mentioned above), heart health, mental health, and anti-aging to name a few.
I had never heard of this
I had never heard of this ... thanks for posting it, Jim
Got questions?
Contact me at sandi.beason@jackson.gannett.com.