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| In 1982, Dr. J.R. Vane shared the Nobel Prize for Medicine by showing how the metabolism of omega-3 fatty acids helped to prevent heart disease. Unfortunately, omega-3 fatty acids are systematically removed from processed foods. They just plain spoil too easily. Any residual omega-3 is eliminated by hydrogenating it into saturated fat.
Omega-3 fatty acids help to rid the body of cholesterol by regulating cholesterol metabolism. They help HDL cholesterol travel smoothly through the bloodstream, and they convert the cholesterol to bile salts. This process is the body’s only way to get rid of cholesterol.
In addition, Omega-3 fatty acids help to stabilize and strengthen cell membranes. They add fluidity and flexibility, improving permeability for proper fluid exchange between the inner and outer cell membranes. The cell’s effectiveness leads to the body’s effectiveness in healing and in building new cells. Unhealthy or leaky cells are the source of many health problems, including a weak immune system, allergies and cancer. Omega-3 fatty acids are the building blocks or precursors to prostaglandins, which support many important body processes including controlling inflamation, body temperature, healing and repair, the immune system, the neural circuits in the brain, the cardiovascular system, the digestive system, and the reproductive system.
Fish oil and flaxseed oil are good sources of omega-3 fatty acids. Some experts advocate fish oil because it contains both forms of omega-3 fatty acids, EPA and DHA. Flaxseed oil, the choice for vegetarians, contains a higher amount of omega-3 fatty acids in the form of LNA, which is easily converted to EPA and DHA. While some argue that a person lacking in enzymes may not convert the LNA, the rebuttal is to simply take more flaxseed oil. Dr. Rudin, author of The Omega 3 Phenomenon, suggests that we should just take both.
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