 MegaOmegaTM
Organic Sprouted Flax seed is the major source for omega-3
essential fatty acids
Society in general has become overweight, and we immediately
tend to jump on the bandwagon of condemning the consumption of
foods categorized in the "fats" food group. Even the term "fats
and oils" will sometimes send shivers of repulsion into the
minds of those who maintain a rigid and uncompromising diet
pattern, swearing off all foods from this necessary food group.
"Fats" has somehow become the shunned four-letter word of
dietary watchdogs. But in our quick dismissal of trimming fat
from our diets, we have also tended to forget some of the
necessary functions of what is known as "essential fats". The
terminology is certainly apt; as a certain amount of fat in the
diet is absolutely essential for our health. Learning about
"good fat" and "bad fat" is crucial to assist in making healthy
choices. Cutting out all fat in your diet is not a prudent or
healthy choice.
From
Cave Dwellers to Commuters
Civilization has certainly changed our lifestyles. Yet, the
basic bodily needs have not changed since the beginning. Balance
in life again is key. Our health relies upon the basic needs of
fresh air, clean water, sunshine, exercise and a common sense
balance of proteins, carbohydrates and fats.
Our diet has changed significantly since our cave-dwelling
ancestors inhabited the earth. Certainly the "good old days" are
not always as good as one tends to conceive. Yet, studies of the
hunter-gatherer lifestyle have shown innate understandings of
the body’s need for a balanced diet. This is where we gain even
greater persuasion to understand the importance of essential
fatty acids (EFA).
Due to lifestyle and dietary habits with fast-food and
convenience foods, the general public has consumed a diet rich
in fats. A common reaction then is to eliminate all or the
majority of fat in the diet which is equally detrimental. The
problem lies in the type of fat we ingest –too much saturated
fat - known as the "bad fats" - the type that clogs arteries and
raises cholesterol levels.
The diet of our ancestors included a good balance of essential
fatty acids (EFA). Essential fatty acids (EFA) are grouped into
two families, the omega-6 EFAs and the omega-3 EFAs. The omega
groups are considered the "good fats" or known as the
polyunsaturated fats. The omega-6 fatty acids are found in corn,
safflower, sunflower, canola and soybean oils. Omega-3 EFAs are
found in flaxseeds and flaxseed oil along with fish such as
salmon, herring, trout, sardines and albacore tuna. Ground
flaxseed and flaxseed oil provide a natural and concentrated
level of omega-3 EFAs, without concern for chemical
contamination that may be a risk with fish consumption.
Finding
Balance – The Alpha and the Omega
Understanding the difference between the omega-6 and the omega-3
fatty acid is very important to know. It is more than just the
difference in their numbers that should concern you.
Omega-6 fatty acids (found in vegetable oils with high
proportions of linolenic acid) are best used by the body in a
range of anywhere from a 4:1 to a 1:1 proportion with the
omega-3 fatty acids. We need both omega-3 and omega-6 fatty
acids. Yet, an excess of omega-6 fatty acids can have dire
consequences. Many scientists believe that a major reason for
the high incidence of heart disease,
hypertension,
diabetes,
obesity, and some forms of cancer
is the extreme imbalance between our intake of omega-6 and
omega-3 fatty acids.
The parent compound in the omega-3 fatty acid is called alpha-linolenic
acid (ALA). It is this compound that serves as the “computer” or
brain for the omega-3 fatty acid in determining how it will best
maximize the body’s functioning.
Our ancestors evolved on a diet with a 1:1 ratio of omega-6 to
omega-3 fatty acids. Dietary changes over the last few centuries
have changed this ratio anywhere from 20:1 to 25:1. This is
clearly an equation for trouble, and today’s chronic health
problems obviously exemplify this concern.
One of the primary reasons we ingest too much of the omega-6
fatty acid groups in our diet is the mass use of vegetable oils.
This practice is so far-reaching that practically every fried
food and snack food available has been cooked in soybean, corn,
sunflower or canola oil. These oils are usually processed by
hydrogenation. This changes their molecular structure so they
are basically good for frying foods at a high temperature and
providing a lengthy shelf-life in the grocery store.
Unfortunately, these molecular properties in the omega-6 fatty
acids promote inflammation, blood clotting and tumor growth.
The omega-3 fatty acids act entirely opposite. But, when the
omega-6 fatty acids are disproportionately higher, the omega-3
fatty acids cannot compete with the omega-6 activity. When in
balance, they work in concert, making sure for every action
there is a reaction, helping to maintain stability in the body.
When the omega-6 and omega-3 fatty acids maintain a healthy
balance; they effectively become clearinghouses or message
centers to the rest of the body to:
Alert the immune system to go into action
Signal the blood vessels to either widen or narrow
Tell blood platelets to clot or not by sticking together or
separating
Regulate inflammation
Formulate neural networks for brain activity in learning, memory
processes and mood regulation
Trouble is brewed when one fatty acid overpowers another.
Clearly, the data shows we need to seriously increase omega-3
fatty acids in our diets. Omega-3 fatty acid deficiencies are
increasingly prevalent with young children. A Purdue University
study showed that children low in omega-3 essential fatty acids
are significantly more likely to be hyperactive, have learning
disorders and to display behavioral problems.
In the general public, studies have linked omega-3 deficiencies
to chronic health problems of diabetes, cancer, arthritis,
inflammatory diseases, depression, heart disease, hypertension,
memory problems, weight gain and some allergies and skin
conditions.
Researchers believe 60% of Americans are deficient in omega-3
essential fatty acids and approximately 20% of those have so
little that test methods would not be able to detect even a
trace in their blood.
Why
are Omega-3 Essential Fatty Acids important?
Omega-3 fats affect human health in two basic ways. First,
Omega-3 fats are important because they lead to the production a
specific group of compounds called eicosanoids (pronounced
eye-co-san-oids). Eicosanoids have extremely important actions
affecting such things as immune response, blood pressure, blood
clotting, body temperature and cell growth. Each type of
eicosanoid has a different effect on a different part of the
body and the type of eicosanoid produced depends on the
proportion of omega-3 fats compared to omega-6s (since
they compete with each other). Eicosanoids have hormone-like
effects, but are made and used by the same cell (hormones are
made in one cell type but work in another). In addition,
eicosanoids don't function the same in different types of cells
and they can influence hormone function. Here is an example of
the difference between omega-6 and omega-3 effects.
Arachidonic acid, a 20 carbon, highly unsaturated fat) is acted
upon by an enzyme in platelets to form an eicosanoid called
thromboxane2. This compound causes blood to clot. However when
that same enzyme acts upon EPA, thromboxane3 and NOT
thromboxane2 is formed; thromboxane3 has less blood clotting
activity. This decreased activity in combination with less
thromboxane2 means much less blood clotting and may even lead to
an increased tendency to bleed easily.
Another way omega-3s affect us is by being incorporated into
cell membranes and other cell molecules and altering their shape
or conformation. This is important because a significant amount
of body function is accomplished with lock and key type of
interactions. Imagine having to unlock several gates with
different keys to get to a designated spot. If one of the locks
is broken or bent, the key may not work and your task is cut
short. Omega-3s may lead to a change in the bent lock so that
the key can fit, or they may alter the key or even help
inactivate a lock so that an undesired destination is blocked.
One example of the importance of structure on function related
to omega-3s is the role of the Omega 3 DHA in vision. Rhodopsin
is a membrane protein, needed for vision, that works better if
it fits nicely with the lipid surrounding it in the membrane.
When the lipid is DHA, rhodopsin is more functional, hence
vision is better. As another example, one type of fat
found in the brain of all mammals, called cephalin, will assume
a shape that allows passage of needed substances when the fat is
made up of a lot of DHA.
Changing
the Scenario
We imagine you are now convinced of the need for adding omega-3
essential fatty acids to your diet. Yet, probably wondering how
to go about doing it and also wondering how much you need to
add. As noted prior, the two major sources of omega-3 fatty
acids are fish such as salmon, trout, and albacore tuna and
flaxseed. Due to high risk of chemical contamination in fish
products, we recommend MegaOmega™ Organic Sprouted Flax Products
to boost your omega-3 essential fatty acid consumption. MegaOmega™ Organic Sprouted Flax Products
are rich in alpha-linolenic acid with as much as 2500mg per
serving. Remember this is the "brain" of the omega-3 fatty acid
molecule and assists in maximizing the benefits of nutritious
foods. Most foods have far less omega-3 properties than what is
found in flax. In fact, it would take 25 cups of peanut butter
to get the alpha-linolenic acid found in just 1/8 cup of ground
flaxseed. Imagine the cost, those calories, not to mention the
stares you might get when going through the grocery line with a
cart full of peanut butter!
To gain further information about adding flaxseed to your diet
you can link to the
recipes
and using flax sections. Helpful
facts are also provided in the
nutrition information, with accompanying dietary guidelines.
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