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Everywhere you look these days, health experts are touting the benefits of Omega-3 fatty acids, a type of polyunsaturated fat that could help lower blood pressure, prevent heart disease, treat depression and boost brain health. Most of these vegetarian sources, I should note, are made up of a type of Omega-3 fatty acid known as alpha-linolenic acid (ALA). Also known as polyunsaturated fatty acids, omega-3 helps in brain function, growth and development of your body, including your retina and cell membranes.В This fatty acidВ helps to reduce the risk of heart disease, cancer,В arthritis,В inflammation,В blood clotting, cholesterol, and improves artery flexibility. The Omega-3′s found in fish and fish oil—and the types made by our bodies—are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).


I recently became a vegan and I would like to make sure I’m getting enough Omega-3 in addition to Omega-6 in my diet. Most American diets contain way too many Omega-6 fatty acids, which are common in seed oil (like corn, canola and soybean), animal fat and processed foods. The goal is not to get as much Omega-3 as possible, but to get enough to offset the amount of Omega-6 in your diet. Because of this, the absorption of fatty acids may be greater from animal sources like fish, meat or eggs.





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Comments to “Omega 3 fatty acid foods vegetarian”

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